Source: https://omnivorescookbook.com/soup-dumplings/

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Prepare the jelly broth (aspic)

1. Add chicken backs into a dutch oven or heavy pot
2. Top with aromatics
3. Roast covered until you get about 1/2 cup of chicken broth
4. Chill in the fridge overnight until congealed, then scrape off the chicken fat from the top
5. Slice the gelatin part, then dice it into small bits
6. Once done, you can store the jelly in the fridge for 2 to 3 days until ready to use.

NOTE: Depending on the type of pot you use and the quality of the chicken backs, the quantity of the broth can vary. I highly recommend weighing the gelatin and adding a bit of chicken fat if the quantity is not quite there.


Prepare the filling

1. Make a batch of ginger water
2. Add the ginger water and the rest of the seasonings into the ground pork 
3. Beat until everything is fully absorbed and the meat becomes springy
4. Add the chicken jelly and the green onion
5. Mix well and store in the fridge until ready to use


Assemble the soup dumplings

1. Slowly drizzle water into the dough and mix. Hot water first, and cold water later.
2. Knead with your hand until a dough is formed
3. Keep kneading on the table until the dough becomes smooth
4. Let rest until the dough become more smooth and the texture soft
5. Roll the dough into a long log, cut into half and work on one piece at a time
6. Cut the log into 10 even pieces
7. Roll the dough into a very thin wrapper
8. Add the filling
9. Wrap the buns by making pleats 
10. Leave a small opening at the top so the steam will go out without bursting the buns
11. Steam a few at a time
12. Enjoy hot with dipping sauce


Once you've made the soup dumplings, it's important to to serve them immediately while they're still hot. The longer you let the cooked dumplings sit, the more the dough will absorb the soup, and your dumplings will end up less juicy.