Ingredients: 250g fine flour (for 20 dumplings), crabmeat, pork skin, lean meat, chicken, 1 old hen, pig bones, salt, gourmet powder, pepper, chives, ginger, Shaoxing wine, dark soy, soft white sugar, vinegar

Recipe:

1. Scald and clean the pork skin and pig bones respectively. Put the old hen, pork skin and pig bones in cold water. Add chives, ginger and Shaoxing wine and bring to a boil. Remove the foam. Braise them over a gentle fire till the pork skin is well done. Take out the pork skin and make it into small grains. Remove the bones and other impurities from the soup with gauze. Stew the hen with a gentle fire till the gravy is thick. Take out and let cool down into a jelly. Add the crabmeat, lean meat and some seasonings to the jelly to make a filling.
2. Add warm water to the flour to make dough. Roll out the dough into thin sheets about 15 cm in diameter. Each sheet weighs about 20g. Put the filling on the sheets and pinch the edges to make dumplings (tangbao). Steam in a food steamer over a strong fire for 5 minutes. Serve with a dish of vinegar and a dish of ginger shreds.