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1
Braise the pork skin (or pig's foot and whole chicken) in water until the collagen has fully rendered. Strain the stock, discard solids, and reduce over moderate heat to concentrate. Pour into a shallow tray and refrigerate until completely firm. The aspic is ready when it holds a clean-cut edge and does not yield to fingertip pressure.
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2
Cut the chilled aspic into dice of 4–5 mm. Combine with the minced pork filling and mix until evenly distributed. Keep refrigerated until the moment of wrapping; the aspic must remain solid throughout assembly.
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3
Add boiling water gradually to the all-purpose flour and work to a smooth, pliable dough. Rest, covered, until the dough relaxes and rolls without resistance. Roll portions into wrappers thin enough that the filling is faintly visible through the dough, yet with sufficient strength to hold during steaming.
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4
Place a portion of filling at the centre of each wrapper. Gather the edge and pleat, working around the circumference to achieve 18 pleats, each folded and pressed firmly against the next, gathered and sealed at the crown. This is the step on which the dish lives or dies: a pleat that opens during steaming will release the broth and the dumpling is lost.
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5
Arrange the sealed dumplings in a bamboo steamer lined to prevent sticking. Steam over vigorously boiling water for 8 minutes. The dumplings are ready when the wrappers turn translucent and the filling is fully set; the aspic will have melted completely to liquid broth within.