Xiao Long Bao (Shanghai Soup Dumplings) Recipe | Epicurious

Ingredients

• 10 cups plus 3 tablespoons (or more) water
• 2 3/4 to 3 pounds chicken wings, backs, and necks
• 2 1/2 ounces Chinese-style cured smoked ham or Smithfield ham, cut into 4 slices
• 3/4 cup coarsely chopped green onions (white parts only)
• 2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger
• 1 whole dried shiitake mushroom
• 1 large garlic clove, flattened
• 1 tablespoon soy sauce
• 2 teaspoons Shaoxing wine (Chinese rice wine)
• 1 tablespoon unflavored gelatin (from 2 envelopes)
• 1 cup black vinegar
• 6 tablespoons soy sauce
• 2 tablespoons very thin matchstick-size strips peeled fresh ginger
• 1 pound ground pork
• 1/4 pound peeled deveined uncooked shrimp, finely chopped
• 1/3 cup finely chopped green onions (white parts only)
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 1 large garlic clove, minced
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon finely grated peeled fresh ginger
• 1/2 teaspoon Shaoxing wine (Chinese rice wine)
• 1/4 teaspoon Asian sesame oil
• 75 (about) 3-inch square or round dumpling wrappers (from two 14-ounce packages)
• 1 large head of Napa cabbage, leaves separated