These soup dumplings feature thin, pleated wrappers encasing a tender pork filling suspended in a rich, gelatinous broth that melts into soup upon steaming. The kitchen seals the aspic inside each one by hand, ensuring a burst of savory liquid with every bite alongside ginger-flecked pork. Diners often pair them with black vinegar and chili oil for a tangy contrast that cuts through the richness. The portions arrive steaming hot in bamboo steamers, with wrappers that hold firm without tearing.