Oh heck yes!!!

https://www.bonappetit.com/test-kitc...soup-dumplings

Soup dumplings fall in the category of "delicious things we love to
order when we're out, but would never even dream of making at home."
Until now, that is. This dim sum staple may seem complicated, but it's
really just made from three separate components: the dough, the filling,
and the soup. Where things get tricky is in the process of sealing the
dumpling with a series of intricate folds. Don't worry: We've got
step-by-step video instructions and a tutorial on how to do it. Get the
recipe here, see step-by-step photos here, then check out the video
below and read on for more DIY dumpling tips from Bon Appétit associate
food editor Claire Saffitz.
The Filling
On the surface level, the filling may look like just ground pork, salt,
sugar, and aromatics (like ginger, white pepper, and garlic), but the
technique is all in how you mix it together. Using chopsticks will give
you greater control over the process, ensuring that you don't overmix
it. Another trick for knowing when to stop mixing is to keep a close eye
on the side of the bowl. As soon as the filling leaves behind a thin
film on the side, it's mixed enough. Going too far will cause the
filling to be tough.
The Soup
It's an age-old mystery: How does that steaming-hot soup get into the
dumplings? It's actually a super gelatinous stock that's been cooled and
cut into cubes. The cubes fit easily into the dough, along with the
ground pork, and liquify into soup once they're steamed. So how do you
get soup so gelatinous that it's solid at room temperature? By making a
stock with the most gelatinous ingredients. We're partial to pigs' feet,
pork bones, and pork skin. Not only are they traditional, but also they
contain lots of collagen that melts into the stock, making it thick and
viscous. Add in some aromatics, like ginger and scallion, simmer for an
hour, then pour into a wide casserole dish and let it cool in the fridge
until set.
To portion the soup, slice it into tiny cubes with a knife ("It's
basically meat Jell-O at this point," explains Saffitz). Add them right
into the filling, then mix until they're evenly distributed. Set aside
some extra cubes so you can add supplement each dumpling if need be.

The Dough
The dough is made with basic all-purpose flour and hot water. Using hot,
but not boiling, water helps to develop the gluten in the dough, which
makes for stretchy, chewy dumplings. Mix until just combined (it will
look a little craggy and shaggy), then let it rest for ten minutes.
Afterwards, add a little vegetable oil to help lubricate it, and knead
until very elastic. Wrap it in plastic so it doesn't dry out, and let it
rest for an hour. The prolonged resting period also helps develop the
gluten.
To roll out the wrappers, you'll need three tools: a wooden dowel, a
ruler, and a bench scraper (also known as a pastry scraper). Divide the
dough into four equal-sized pieces, and work with one at a time, keeping
the other three wrapped. Roll out dough into a 12-inch tube, then use
your ruler to divide it into 12 1" pieces. Press your thumb into the
cut-side of each piece to flatten it and help the dough roll out more
evenly. Flatten it further with your fingers, then use the dowel to roll
it out to 4" in diameter. The key here is to keep your work surface
lightly floured (too much will dry out the dough), and apply slightly
more pressure on the outer edges than the center of the circle. Keep the
rest of the portioned dumplings covered in more plastic to avoid drying
them out.
The Assembly
Add a tablespoon of the mixed filling to the center of the rolled
wrapper, and use the back of the spoon to flatten it toward the edges of
the wrapper. Make sure that the filling contains a few of the gelatinous
cubes or else your dumplings will be missing the soup component. To seal
them, tug up gently on one side of the wrapper and fold it over itself
to create a pleat. Repeat 18 times (for luck!) as you rotate the dough
around completely in your hand. (Didn't quite make 18? No sweat. Eleven
or 12 folds will do just fine.) Before you seal the top, be sure to
leave a little air pocket so the filling has room to steam. Pinch
tightly when you close the dough together, or it will open as it cooks.

Cook and Eat
The trick here is all in the steamer basket. Prepare it by layering the
bottom with cabbage leaves treated with a light sheen of nonstick
cooking spray. Add the dumplings, cover, and set over a skillet of
boiling water for 8 minutes. To eat, use chopsticks to transfer your
dumpling to a soup spoon and dip it in a simple sauce made from black
vinegar, soy sauce, ginger, and scallions. Carefully nibble a bite out
of the side of the dumpling to release the soup€”it's hot!€”and slurp it
up. How to tackle the dumpling itself? Don't be dainty; these babies are
best taken down in one big bite.
Get the recipe: Pork Soup Dumplings