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* Substitutions:
* Substitutions:
** Dry Sherry instead of Shaoxing wine.
** Dry Sherry instead of Shaoxing wine.
** Stir in 2 gelatin packets to cold water, heat to a boil once dissolved, then add 2 small cubes chicken bullion, 1 green onion, 2 Tbsp wine, a few ginger slices if you have them.
** Stir in 2 gelatin packets to 3 cups cold water, heat to a boil once dissolved, then add chicken bullion cubes according to the recipe on the box, 1 green onion, 2 Tbsp wine, a few ginger slices (or ginger paste).
** 70% lean store-bought ground pork.
** 70% lean store-bought ground pork.
* Notes:
* Notes:
** Hard to tell when they are browned on the bottom.
** Hard to tell when they are browned on the bottom.
** Ultimately, really delicious though, pretty dang close to spot on.
** Ultimately, really delicious though, pretty dang close to spot on.
** Cooking time is 25 minutes once they are all wrapped and ready to go.
** Consistently have too much filling for how much dough I end up with, maybe because I'm underfilling them. Could 2x the dough and leave the filling ratio unchanged, alternatively, could use left-over filling for 肉包 and 小笼包.
** Could really use one of those little wooden tapered rolling pins