Make the dough: Combine flour with water and knead until smooth. Cover and rest for 1 hour.

Prepare the filling: Combine ground pork, chicken broth, Shaoxing wine, soy sauce, sesame oil, ginger, sugar, and white pepper. Mix well and refrigerate for 30 minutes.

Roll out the dough: Roll the dough into a long rope and cut into 30-50 equal pieces. Flatten each piece into a circle, slightly thicker in the middle and thinner on the edges.

Assemble the dumplings: Place a spoonful of filling in the center of each wrapper. Fold the wrapper in half and pleat the edges to seal. (Or leave a small opening at the top).

Steam the dumplings: Line the bamboo steamer with liners. Arrange the dumplings in the steamer, leaving space between each one. Steam for 10-15 minutes, or until cooked through.

Serve immediately with julienned ginger and black vinegar.