Savory Pork and Shrimp Soup Dumplings

1. Prepare the Broth

Combine the chicken bones, ham, scallion whites, half of the scallion greens, ginger, and white peppercorns in a large stockpot. Add enough water to cover the ingredients and bring to a simmer. Allow the broth to simmer gently for about 2.5 hours. Strain the broth through a fine-mesh strainer lined with cheesecloth into a large heatproof bowl, then refrigerate for at least 8 hours.

2. Prepare the Filling

In a food processor, combine the ground pork, shrimp, soy sauce, Shaoxing wine, and sugar. Process the mixture using 12 to 15 one-second pulses until it forms a smooth paste.

3. Make the Dough

Place the flour in a food processor and add the boiling water. Process the mixture for about 30 seconds until it forms a smooth dough. Let the dough rest for 30 minutes.

4. Mix the Filling with Broth

Once the broth has set, break it into small pieces and combine with the filling mixture in a bowl. Use a whisk to achieve a homogenous mixture.

5. Shape the Dough

Divide the dough into small portions and roll each into a ball. On a floured work surface, flatten each ball with a rolling pin to form thin wrappers about 3.5 to 4 inches in diameter.

6. Form the Dumplings

Place a spoonful of the filling in the center of each wrapper. Use a wet fingertip or a pastry brush to moisten the edges, then pleat and seal the dough to create a cinched purse shape.

7. Steam the Dumplings

Line a bamboo steamer with Napa cabbage leaves and arrange the dumplings on top. Place the steamer over a wok filled with boiling water and steam the dumplings for 10 to 12 minutes.