Easy Authentic Soup Dumplings (Xiaolongbao)

In a medium-size pot, add enough oil to coat the bottom of the pan, and heat to medium-high; add green onion, occasionally tossing for two to three minutes, or until lightly charred. Remove from the pan.

Add pork (cut into two to three chunks), sear for two to three minutes per side, and remove from the pan.

Add neck pork bones (previously rinsed under cold water), pork butt, pork skin, green onion, and ginger; cover with water and set it over medium-high. Then bring it to a boil, lower the heat to a simmer (skim off any scum that rises to the top), and reduce for two to three hours or until you have left with 2 to three cups of broth.

Remove all the bones, strain everything through a strainer and pour into a flat container; season generously with salt, and let it cool down to room temperature. Wrap with plastic wrap and chill in the fridge for at least four hours (ideally overnight).

Once it is thoroughly chilled, scrape off any solidified fat from the top; then, using a spatula, separate the sides from the container, place it onto a cutting board, and cut your broth sheet into 1” cubes.