Roast the chicken backs and necks in a preheated oven at 400°F (200°C) for about 30 minutes, until golden brown.

Combine the roasted chicken with sliced ginger and chopped green onions in a pot, cover with water, and simmer on low heat for 4 hours.

Strain the broth and refrigerate overnight; it will congeal into a jelly-like consistency.

In a mixing bowl, combine all-purpose flour and a pinch of salt. Gradually add hot water, mixing until the dough starts to come together.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 45 minutes.

Grate fresh ginger and mix it with fatty ground pork, light soy sauce, Shaoxing wine, white pepper, and sugar in a bowl. Fold in the chilled chicken jelly.

Divide the rested dough into small portions. Roll each piece into a thin circle, about 3-4 inches in diameter.

Place a spoonful of filling in the center of each wrapper, carefully pleat and seal the edges, leaving a small opening at the top.

Prepare a bamboo steamer lined with parchment paper or cabbage leaves. Arrange the dumplings in a single layer, ensuring they aren’t touching.

Steam over boiling water for 8-10 minutes until the wrappers turn translucent. Serve immediately with a dipping sauce.