skin250g Hong Kong flour120ml waterfilling500g pork loin, minced50ml ginger and onion juice100ml superior stock1 tbsp soy sauce1 tsp sesame oil1 tbsp sugar1 tsp salt or to taste1 pinch white pepper powder50g frozen superior stock, cut into 5g cubesdipping sauce30g ginger, cut into julienne3 tbsp black rice vinegarTo prepare skin
