1-First Step: Make the Jelly Broth Roast chicken backs and necks with vegetable oil, ginger slices, and green onions until golden. Simmer with water until reduced to a concentrated broth. Chill in the refrigerator overnight to congeal into firm gelatin. Dice into small cubes for the filling. This creates the signature soup inside your steamed soup dumplings.

2-Second Step: Prepare the Filling Beat fatty ground pork with grated ginger water, light soy sauce, Shaoxing wine, salt, sugar, and white pepper until sticky, about 5 to 10 minutes by hand. Fold in diced chicken gelatin and minced green onions gently. Chill for 30 minutes. For vegan, use agar-set vegetable broth and plant-based protein.

3-Third Step: Mix and Rest the Dough for Wrappers Combine all-purpose flour and salt. Add hot water first to scald, then cold water, kneading until smooth, about 10 minutes. Rest covered for 30 minutes. This yields pliable dough for thin wrappers that hold the soup dumplings filling without tearing.

4-Fourth Step: Roll Wrappers and Assemble Divide dough into portions. Use a small rolling pin to roll each to about 4.5 inches (11.5 cm) diameter, very thin at edges. Place 22 grams filling in center. Pleat the top tightly, leaving a small opening to vent steam and prevent bursting. Make 20 dumplings. For gluten-free, use a dedicated roller.

5-Fifth Step: Steam the Dumplings Line bamboo steamer with napa cabbage leaves or parchment to avoid sticking and sogginess. Arrange dumplings without touching. Steam over boiling water for 8 to 10 minutes per batch. Avoid overcooking to keep broth intact.

6-Sixth Step: Rest and Serve Rest steamed dumplings 1 to 2 minutes for soup to settle. Serve hot immediately with Chinese vinegar and thinly sliced ginger. Poke a small hole, sip broth first, then enjoy the pork xiao long bao. Pair with rice for a full meal.