Soup Dumplings

In a medium pot over medium-high heat, bring broth, soy sauce, ginger, and garlic to a simmer and cook, stirring occasionally, until reduced to about 1 cup, about 10 minutes. Discard ginger and garlic. Add gelatin and whisk to incorporate.

Pour broth into a shallow pan and refrigerate at least 30 minutes or up to 1 hour.

In the large bowl of a stand mixer fitted with the dough hook, beat flour and water on medium speed until dough is soft and smooth in texture, 5 to 10 minutes (you can also do this by hand). Wrap dough with a thin damp cloth or plastic wrap and let rest at least 30 minutes or up to 1 hour at room temperature.

Line a sheet tray with parchment, then dust with flour. Cut dough into 4 pieces. Roll each piece to about 1/16" thick, then cut into 4" rounds.

Transfer rounds to prepared tray. Cover with a damp towel to prevent drying out.

In a food processor, pulse pork, scallions, soy sauce, vinegar, garlic, ginger, pepper, and salt, if using, until mostly smooth.

Break up broth with a spatula. Fold broth into pork mixture. Scoop a little over 1 tablespoon filling and arrange in the center of each wrapper. Enclose filling with wrapper, then crimp edges into pleats, leaving a small hole in the center. Repeat with remaining dough and filling. Cover with plastic wrap or a damp towel until ready to steam.

Line a 10" bamboo steamer with cabbage leaves. Fill a 10" to 12" wok one-third with water. Place steamer on wok, then bring water to a simmer over medium high heat. Arrange 12 dumplings in steamer, cover, and steam dumplings until plump, firm, and slightly translucent, 10 to 13 minutes.

Transfer dumplings to a platter. Serve with vinegar and chili oil alongside for dipping.