This recipe is translated from Cookpad Taiwan. See original: 
廣東名菜：小籠湯包
廣東名菜：小籠湯包 
Cantonese Specialty: Xiao Long Bao
Emma Chan @cook_16466757
Cooking Instructions
- 1
Wash the pork skin and boil for 5 minutes, then remove and discard the fat.
- 2
Place the pork skin, water, ginger, and scallions in a pot and boil for 30 minutes (the ratio of pork skin to water is 1:5).
- 3
Remove all ingredients, reserving the broth.
- 4
Slice the pork skin into strips and return to the broth, simmering for 2 hours.
- 5
Remove the pork skin, pour the broth into a container, and refrigerate for at least 2 hours until it solidifies. (I made this broth while preparing crystal pork, so I couldn't take pictures.)
- 6
For the dumpling wrappers, mix the flour with salt, then gradually add warm water in three parts, kneading into a dough.
- 7
Let the dough rest for 10 minutes, then knead until smooth. Let it rest for another 15 minutes.
- 8
Mix the ground pork with the other seasoning ingredients thoroughly and set aside.
- 9
Once the broth has solidified into a jelly, cut it into small pieces and mix into the ground pork, stirring in one direction until well combined.
- 10
Cut the dough into small pieces, dust with a little flour, and roll into thin circles with a rolling pin until all the dough is used.
- 11
Wrap the dumpling wrappers around the pork filling.
- 12
Boil a pot of water and steam the dumplings for 6-8 minutes.
- 13
Done.
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