Use a medium level of fat to pork ratio, circa 30:70. Lean pork works as well but the meat will be tougher when cooked.
Roll as thin as you can as they inflate. The small opening on the dumpling will allow the steam to release as you cook, to prevent the dumpling skin from bursting.
Prepare the jelly broth 1 day in advance.
Xiaolongbao refers to a type of small Chinese steamed bun (baozi) traditionally prepared in a xiaolong, a small bamboo steaming basket, hence the name.
Download the .pdf from this link: Soup Dumplings Xiaolongbao