** For the consommé **
3 pounds chicken wings
4 ounces Smithfield ham
1 cup sliced scallions, white parts only
2 ounces sliced peeled fresh ginger
3 dried shiitake mushrooms
1 large garlic clove, peeled
1 tablespoon mushroom soy sauce
2 teaspoons Shaoxing wine
Two 1/4-ounce packets powdered unflavored gelatin
1/4 cup cold water

** For the wrappers **
2 1/2 cups (363 grams) all-purpose flour, plus more for rolling
3/4 cup hot (but not boiling) water
1 tablespoon vegetable oil
1/4 cup cold water

** For the soy-vinegar dip **
1/4
cup soy sauce
2
tablespoons rice wine vinegar
1
garlic clove, smashed
1/4
teaspoon freshly ground black pepper
** For the dumplings **
2 1/2
ounces (70 grams) peeled and deveined shrimp
8
ounces (225 grams) fatty (80/20) ground pork
3
tablespoons minced scallions
2
tablespoons minced onion
1
tablespoon sugar
1
tablespoon soy sauce
1 1/2
teaspoons minced garlic
1 1/2
teaspoons rice wine vinegar
1/4
teaspoon sesame oil
1/4
teaspoon kosher salt
1 1/4
cups chicken consommé (from above)
Napa cabbage leaves, for steaming
Wheat flour wrappers (from above)