Name: Xiao Long Bao (Shanghai Soup Dumplings)
Yield: Makes about 75 dumplings
Ingredients: 10 cups plus 3 tablespoons (or more) water; 2 3/4 to 3 pounds chicken wings, backs, and necks; 2 1/2 ounces Chinese-style cured smoked ham or Smithfield ham, cut into 4 slices; 3/4 cup coarsely chopped green onions (white parts only); 2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger; 1 whole dried shiitake mushroom; 1 large garlic clove, flattened; 1 tablespoon soy sauce; 2 teaspoons Shaoxing wine (Chinese rice wine); 1 tablespoon unflavored gelatin (from 2 envelopes); 1 cup black vinegar; 6 tablespoons soy sauce; 2 tablespoons very thin matchstick-size strips peeled fresh ginger; 1 pound ground pork; 1/4 pound peeled deveined uncooked shrimp, finely chopped; 1/3 cup finely chopped green onions (white parts only); 3 tablespoons sugar; 2 tablespoons soy sauce; 1 large garlic clove, minced; 3/4 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon finely grated peeled fresh ginger; 1/2 teaspoon Shaoxing wine (Chinese rice wine); 1/4 teaspoon Asian sesame oil; 75 (about) 3-inch square or round dumpling wrappers (from two 14-ounce packages); 1 large head of Napa cabbage, leaves separated

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Photo by Noel Barnhurst

Steam these soup dumplings in batches and eat them when they're at their best—hot out of the steamer.

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