Shanghai Pan-fried Soup Buns

Make the broth jelly: 1. Add the pork skin and 12.5 cups water to a stockpot and boil over medium heat. 2. Once boiled, discard the blanching water and wash the skin under running water to remove the smell. 3. Trim off any fat and cut the skin into thin strips (the thinner, the faster the gelatin dissolves). 4. Add the strips, 6 cups water, scallions, ginger and garlic; boil, then simmer on low 2 hours until the broth is milky white and creamy. 5. Drain the broth (discard the skin) and ensure you have 2 cups of liquid; top up with water if needed. 6. Pour into a container, cover, and chill 6 hours until it sets into jelly.

Make the filling: 1. Blend the garlic, ginger, Sichuan peppercorns and 1/4 cup water into a puree, then strain through a sieve to make aromatic water. 2. Add ground pork, aromatic water, salt, soy sauce, sugar, black pepper and sesame oil to a bowl; mix until the meat absorbs the liquid, then stir in one direction 5 minutes. 3. Finely mince the broth jelly quickly (so it doesn't melt). 4. Add the minced jelly and diced scallions to the pork; stir 3-5 minutes until combined, then chill. 5. Pat the shrimp dry, season with salt, black pepper, oil and baking soda, and chill (cut big shrimp smaller so you have enough for 24 buns).

Make the bun wrapper: 1. Combine flour and salt in a big bowl. 2. Stir the yeast into the water, pour into the flour in batches and mix to a rough dough; cover and rest 10 minutes. 3. Knead 5 minutes until smooth, then proof only 10 minutes (shengjian bao needs half-proofed dough; overproofed dough turns soggy). 4. Roll into a log, divide into 24 pieces and flatten each into a small patty; keep covered. 5. Roll each piece into a 4-inch round wrapper.

Wrap and cook: 1. Put 1.5 Tbsps filling and 1 shrimp in the wrapper center; pinch pleats all the way around until closed. 2. Set finished buns on a floured tray. 3. Add a generous amount of oil to a cast-iron skillet, swirl to coat, and place buns with space between them. 4. Over medium heat, once sizzling add 3-4 Tbsps water and lid; steam 8-10 minutes until the water evaporates (partially pan-fried, semi-steamed). 5. Open the lid, sprinkle diced scallions and toasted sesame seeds, and cook 3 more minutes until the bottom is golden brown. 6. Cook in 2-3 batches as needed, keeping uncooked buns in the fridge. 7. For the dipping sauce, combine soy sauce, vinegar and julienned ginger. 8. Local way to eat: drizzle sauce over the bun, bite a hole and blow to cool, then sip the soup and eat the bun last.