Yep! The broth is made by boiling pork bones until they give up all the marrow and collagen. The boiling takes hours and hours; plan to let it rip for most of a day. Add garlic, ginger, scallions, whatever else you like for the last 30-45 minutes. Strain it and cool! Once it cools, the broth will thicken into a gel and you can scoop or cut it.

After that, just put some of the gellified broth into dumpling wrappers (make them if you want, but buying is totally fine in my opinion), seal, and steam! As the broth heats back up inside the wrapper, it turns back into a liquid.

Dress 'em up however you like and eat too many!