Soup Dumplings

1 envelope unflavored gelatin 1 tablespoon cold water 2 cup chicken stock 1 green onion, cut up 2 thin slices ginger 1 clove garlic, smashed 1 ½ teaspoon oyster sauce 1 teaspoon reduced-sodium soy sauce ½ teaspoon Chinese rice wine or dry sherry

Dough

3 cup all-purpose flour 1 cup hot water 1 tablespoon vegetable oil

Dipping Sauce

½ cup black vinegar or rice vinegar ½ cup reduced-sodium soy sauce 2 tablespoon Asian chili paste (sambal oelek) or Sriracha sauce (optional) 2 green onions, thinly sliced 1 tablespoon sesame seeds, toasted 1 teaspoon toasted sesame oil

Filling

1 pound ground pork 3 green onions, thinly sliced 2 tablespoon soy sauce 2 teaspoon sugar 1 clove garlic, minced 1 teaspoon Chinese rice wine or dry sherry 1 teaspoon kosher salt ½ teaspoon grated fresh ginger ½ teaspoon toasted sesame oil ¼ teaspoon white pepper Several leaves napa cabbage (for steaming dumplings) Nonstick cooking spray