Easy Authentic Soup Dumplings (Xiaolongbao)

In a large pot, combine chicken carcass, pork skin, ginger, scallion whites, and 1.5 liters of water.

Bring to a boil, then reduce heat and simmer gently for at least 2 hours, or until the broth is rich and flavorful. Skim off any impurities that rise to the surface.

Strain the broth through a fine-mesh sieve into a clean bowl. Discard the solids. Let the broth cool completely, then chill it in the refrigerator until the fat solidifies on top. Remove the fat and freeze the remaining liquid into small cubes.

In a medium bowl, combine the ground pork, 120ml of pork broth, soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper. Mix well until the mixture is sticky and well combined.

Stir in the finely chopped scallions and minced ginger. Mix thoroughly.

In a bowl, combine 200g of all-purpose flour with 100ml of hot water. Mix with chopsticks or a fork until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 5-8 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.

Divide the rested dough into small, equal portions. Roll each portion into a thin wrapper, about 3-4 inches in diameter.

Place a wrapper on your palm. Add about 1 tablespoon of the pork filling in the center. Place one frozen broth cube on top of the filling. Carefully gather the edges of the wrapper and pleat them to seal, ensuring no air pockets remain and the broth is enclosed.

Repeat the process with the remaining dough, filling, and broth cubes until all ingredients are used.

Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the soup dumplings in the steamer basket, leaving some space between them.

Steam the dumplings over boiling water for 8-10 minutes, or until the wrappers are translucent and the filling is cooked through. The broth inside should be hot and liquid.

Serve the soup dumplings immediately, with your favorite dipping sauce if desired.