Celestial Soup Dumplings

In a pot, add 4 cups cold water and pork rind. Cook for around 5 minutes after boiling until the pork skin becomes slightly transparent.

Transfer the pork rind out and rinse in running water. Remove impurities and fat layer.

Cut the pork rind into small strips.

In a high pressure cooker, add enough water to cover the pork rinds, 4 slices of ginger, and green onion sections. Cook for at least 40 minutes.

Allow the soup to cool, then blend briefly in a food processor. Filter the soup once.

Pour into an airtight container and refrigerate overnight.

In a small bowl, soak minced ginger and green onion with 1/2 cup hot water for around 10 minutes.

In a larger mixing bowl, mix the ginger and green onion water with the ground pork in three batches, stirring in one direction until the water is completely absorbed.

Add oyster sauce, light soy sauce, salt, sesame oil, and sugar to the ground pork. Mix well and set aside for 10 minutes for better absorption.

Mince the set pork jelly and mix with the ground pork filling.

In a mixing bowl, combine flour and 1 cup cold water, then knead the dough until smooth and stretchy (around 15 to 20 minutes). Cover with a wet cloth and rest for 20 minutes.

Dust your board and re-knead the dough for around 5 minutes, then roll it into a long log. Cut the log into 24 equal pieces.

Press each piece and roll out to a round wrapper. Keep the wrappers covered under a wet cloth to avoid drying out.

Prepare your bamboo steamer, cover the steamer with cloth or brush the surface with oil to prevent sticking.

Place a spoonful of filling in the center of a wrapper. Gather the edges of the wrapper and pinch them together at the top to seal, ensuring the filling is completely enclosed. Place the dumpling on the steamer, leaving space between each.

Steam the dumplings for 8 to 10 minutes after the water is boiling.

Serve hot, either directly or with Chinese black vinegar.