XLB (Soup Dumplings)

1: Fill a pot with pork skin, ginger, scallions, and water.

2: On high heat, bring to a boil, then reduce heat to medium and cook for 30 minutes.

3: Remove ginger and scallions, then add 2 more cups of hot water and cook for an additional 2 hours on low heat.

4: Pour the broth through a fine strainer, pressing down on the pork skin to release excess liquids.

5: Refrigerate for 2 hours or until the broth hardens into jelly.

6: After it hardens, chop the jelly and set aside.

7: In a bowl, add 1/2 cup warm water into ground pork and mix.

8: Add light soy sauce, sesame oil, salt, pepper, minced ginger, and chopped scallions. Mix well.

9: Add shrimp and pork jelly into the mixture and combine thoroughly.

10: For the dough, slowly add hot water into flour mixture and knead until smooth.

11: Cover with plastic wrap and let it rest for 30 minutes.

12: After resting, roll out the dough into a 12 inch cylinder and cut it in half.

13: Cover one half while working on the other, cutting it into equal pieces.

14: Roll each piece of dough out thinly for wrapping.

15: Use a Russian Ravioli Maker to help shape the dumplings.