Xiao Long Bao (Shanghai Soup Dumplings)

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4 oz. pork skin, rinsed and finely diced

2 scallions, trimmed and chopped

1 (3") piece ginger, peeled, cut into matchsticks

8 large napa cabbage leaves, trimmed and blanched

4 tbsp. Chinese black vinegar

5 oz. pork belly, cubed

1 tsp. sugar

1 tsp. Chinese soybean paste

1 tsp. dark soy sauce

1 tsp. Asian sesame oil

1 tsp. kosher salt

¼ tsp. freshly ground white pepper

½ cup flour

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