Step 1

Place the bone in a stockpot filled with cold water enough to submerge all the bones. Add the ginger slice and scallion sections, salt, and the peppercorns.

Step 2

Bring the water to boil, remove the scum. Simmer for one hour. Add the chicken feet. Simmer over low heat for two hours.

Step 3

Remove the bones. Filter the chicken broth. Refrigerate overnight. Cut the aspic into small pieces.

Step 4

Prepare the ginger-scallion extract by boiling (B) for 3 minutes. Drain. Combine (C) except the aspic. Mix it very well until the meat fully absorbs the liquid.

Step 5

Add the aspic and mix well. Refrigerate for half an hour.

Step 6

Mix the all-purpose flour, salt, and water in a bowl. Mix until it picks up all the flour in the bowl. Cover and rest for ten minutes. Roll out the dough into a long rectangle, then roll up like forming a Swiss roll. Turn ninety degrees and roll out again. Repeat five times. Cover and let it rest for ten minutes,

Step 7

Repeat the rolling and resting step three times. Cut the dough into 8g to 10g portions. Flatten each portion with your palm to form a circle. Roll out the skin with a rolling pin to form a circle. The center should be thicker, and the edges should be thinner.

Step 8

Scoop some filling to the center of the skin. Press the filling lightly so that it adheres to the skin for easy handling. Seal the filling inside the skin by making multiple pleats as shown in the video.

Step 9

Place a wet cloth in the steamer. Arrange the xiao long bao on it. Leave some space in between each bao.

Step 10

Cover and steam over medium to high heat for about eight to ten minutes. Serve hot with the dipping sauce.

Step 11

Mix the vinegar, sesame oil and light soy sauce and add some finely julienned ginger right before serving.