Shanghaiese Xiao Long Bao recipe

Well, after lining up outside the restaurant to view chefs there making Shanghai steamed dumplings for such a long time, I must get my hands on to try making them. Hey, actually not really that difficult.
First, marinate grounded pork meat with salt, corn starch, sesame oil, soy sauce, ginger, green onion bulbs, sugar, wine…
For making the dough, put 2 cups of flour into bread machine's dough cycle, mix with icy-cold water and some vegetable oil for ~10 mins. Hit the dough on table few times really hard, this is to make it more elastic. Cut dough into very small pieces. Roll it into very thin round shape and then wrap with pork meat.
Boil water first and then steam them for 10 minutes. Don't forget the vinegar ginger sauce. Enjoy!