Blanch pork bones in boiling water to remove impurities. Discard water, then add spring onion, ginger, chicken stock concentrate, shaoxing wine and water. Bring the stock to a boil and then simmer for at least 30 minutes for the flavour of the pork bones to infuse into the stock. After boiling, I ended up with about 750ml of stock. You can use all 750ml of stock if you want more soup in your dumplings, but I used only about 500ml.

Note: I used Maggi brand chicken stock concentrate but you can also use real chicken stock or chicken stock powder/cubes.

Add gelatin to ice cold water and mix well. Allow gelatin to bloom. Add bloomed gelatin into the hot stock (at least 40°C) and whisk until gelatin fully dissolves.

Pour the stock into a container and chill for at least 6 hours or until fully set. If you are in a rush, you can put the container in the freezer instead. It will take around 2-3 hours instead.

In a mixing bowl, add minced pork, spring onion, ginger, light soya sauce, dark soya sauce, sesame oil, salt, sugar, pepper & cornstarch, and mix well.

Remove the pork stock jelly from the chiller and cut into small pieces. Add the pork stock jelly to the pork filling and mix well.

Note: As the pork stock jelly can melt at room temperatures, keep the filling in the chiller when not in use.

In a mixing bowl, combine plain flour & hot water (just boiled) together, and knead to form a dough.

Knead for at least 5 minutes, then cling wrap the dough and let it rest for at least 30 minutes so that the gluten can relax.

After resting, cut the dough into half and roll both halves into a long log. Cut the log into small pieces weighing 5g each. Use a rolling pin to roll out the ball into a flat, thin wrapper. It should be around 6.5cm in diameter.

Fill each wrapper with 16g of filling.

Fold the xiao long bao by pleating & lightly pulling the edges repeatedly. When the xiao long bao is almost completely pleated, pinch the edges together and twist slightly to seal it. Your xiao long bao should have about 18 folds.

Line a bamboo steamer with a parchment paper (with holes) or a steaming cloth, and place the xiao long baos into the steamer.

Bring a pot of water to a boil, then steam the xiao long baos for about 4.5 to 5 minutes.

Remove bamboo steamer from the pot, and make a small bite in the xiao long bao to release the soup onto a spoon. Dip the xiao long bao in a saucer of black vinegar & julienned ginger, and enjoy!