Place the pork skin in a pot with cold water and bring to a boil. Skim off any foam and cook for 2–3 minutes, then remove and rinse with cold water.

Scrape off all fat from the inside of the pork skin. This step is important to keep the jelly clear and not greasy.

Cut the pork skin into thin strips. Add salt and vinegar, rub for about 1 minute, then rinse several times until the water runs clear.

Transfer the cleaned pork skin into a heatproof container. Add boiling water at a 1:2 ratio (pork skin to water) along with ginger and salt.

Steam over boiling water for 1 hour 40 minutes to 2 hours, until the pork skin becomes very soft.

Strain the liquid into a clean container, remove ginger, and refrigerate until fully set into a clear jelly.

If you enjoy working with pork skin jelly, you may also like making Chinese Pork Skin Jelly Sausage or this Foolproof Casings Pork Skin Jelly Recipe, both delicious traditional ways to use homemade gelatin-rich broth.

In a large bowl, combine 400g dumpling flour, 100g potato starch, and salt.

Gradually add 280g cold water, mixing until a rough dough forms. Knead until it becomes a firm dough.

Use the three knead, three rest method: knead for a few minutes, rest for several minutes, then knead again. Repeat three times until the dough becomes smooth.

Cover the dough and let it rest for at least 1 hour. This makes the dough easier to roll thin later.

Place ground pork in a bowl and add salt, MSG, Sichuan pepper, white pepper, soy sauces, oyster sauce, and chicken broth.

Mix well.

Add water gradually in several batches while stirring in one direction. Continue until the filling becomes sticky and slightly elastic.

Add seasoned cooking oil to lock in moisture.

Finally mix in scallions and minced ginger.

Cut the chilled pork skin jelly into small cubes or crush it in a food processor.

Add the jelly to the pork filling. The jelly should be about one-third of the meat amount and no more than half.

Mix gently until evenly distributed.

Place the filling in the freezer for 30 minutes so the jelly firms slightly, making wrapping easier.

Knead the rested dough briefly and divide it into 2–3 portions.

Roll each portion into a long log and cut into small dough pieces.

Lightly dust with flour and roll each piece into a wrapper that is thin around the edges and slightly thicker in the center.

Place a spoonful of filling in the center.

Fold and pleat the wrapper, sealing tightly at the top to form a small dumpling.

Repeat until all dumplings are formed.

Bring water in a steamer to a full boil.

Place the dumplings in a steamer basket with space between them.

Steam over high heat for 12 minutes.

Once done, open the lid immediately to prevent condensation from softening the wrappers.

Serve hot.