Xiao Long Bao (Soup Dumplings)

Prepare the broth: In a saucepan, combine chicken broth and gelatin powder. Heat over low heat until gelatin is dissolved. Pour into a container and refrigerate until solid (at least 4 hours, or preferably overnight). Once solid, chop into small cubes.

Make the dough: In a large bowl, combine flour and warm water. Knead until a smooth dough forms. Cover and let rest for 30 minutes.

Prepare the filling: In a bowl, combine ground pork, soy sauce, rice wine, sesame oil, ginger, green onions, salt, and white pepper. Mix well. Gently fold in the chilled broth cubes.

Assemble the dumplings: Roll out the dough into a long rope. Cut into small pieces. Roll each piece into a thin circle.

Place a spoonful of filling in the center of each wrapper. Pleat the edges to seal, creating a small pouch. Repeat with remaining dough and filling.

Cook the dumplings: Line a bamboo steamer with parchment paper or cabbage leaves. Place dumplings in the steamer, making sure they don't touch. Steam over high heat for 12-15 minutes, or until cooked through.

Serve immediately with your favorite dipping sauce (e.g., soy sauce, black vinegar, ginger).