Chicken Broth Jelly:

• 2.5 to 3 lbs chicken backs and necks
• 1 tablespoon vegetable oil
• 2 ” ginger , sliced
• 4 green onions , chopped into 3” (8 cm) pieces

Dumpling Wrappers:

• 120 g all purpose flour (2/3 cup plus 2 tablespoons)
• Pinch of salt
• 35 g hot water (2 tablespoons plus 1 teaspoon)
• 25 to 30 g cold water (about 2 tablespoons)

Filling:

• 1 tablespoon grated ginger
• 8 oz fatty ground pork
• 1 tablespoon light soy sauce
• 4 teaspoons Shaoxing wine (or dry sherry)
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon white pepper
• 4 green onions , finely minced

Additional:

• Chinkiang vinegar
• ginger , very thinly sliced
• Small Chinese rolling pin