Steamed Shanghai Soup Dumpling

Ingredients:
Dough
1 cup AP flour
6 tbsp warm water

Filling
500g ground chicken/pork (70% lean 30% fat)
2 tbsp Shao Xing Wine
3/4 tsp salt
1/2 tsp sesame oil
3/4 tsp sugar
3 tsp light soy sauce
3 tbsp water
A pinch of ground white pepper
1 tbsp minced ginger
1 heap cup of chicken stock gelatin ~ diced into 1/2" pcs

Sauce
Chinese black vinegar
Julienne ginger

Directions

1. In a mixing bowl, add the flour & warm water 1 tbsp at a time.  Work & knead the dough for 15-20 mins.  The dough should be very soft & smooth.  Cover with a cloth & let it rest for 30 mins.
2. In the food processor, pulse for 30-60 sec until the pork resembles paste.  Transfer in a mixing bowl, add all the rest of the ingredients except the aspic (chicken stock gelatin).
3. Whip everything together thoroughly for abt 2 mins.  Everything has to be well combined & the paste should look like a light, airy paste.
4. Gently fold in the aspic (do not over mix), cover & transfer the filling to the refrigerator until ready to make the dumplings.
5. Put it in the freezer for 15 mins to allow it to firm up & make assembling the buns easier.
6. Lightly dust a clean work surface with flour & roll the dough into a long cylinder/cigar, abt an inch in diameter.  Cut the dough into small equal pcs weighing abt 11g each.
7. Roll out each pce into a round disc abt 3 - 3-1/4" diameter.  Keep everything under a damp cloth.
8. Prepare steamer, brush the discs with oil first.  Take out the filling, place abt 1 tbsp of filling in the middle of your dumpling skin.  Pleat the dumpling, it should have as many folds as 12-20 folds should do it.  Make sure the top is sealed.  (If the filling ever gets too wet or hard to handle, put it in the freezer for another 15 mins & start again)  Place the buns in the lined steamer abt 2" apart.
9. Once water is boiling, put the steamer pot, cover with lid & steam over high heat for 8 mins.  Immediately remove the steamer from the pot & serve.