Make the soup jelly

• Mix the gelatin with 85 ml water and let sit for 5 minutes to bloom.
• In a pot, combine the chicken stock, cooking wine, soy sauce, spring onion, bay leaf, Sichuan peppercorn, ginger slices and salt.
• Bring to a boil, then simmer for 5 minutes.
• Stir in the bloomed gelatin until fully dissolved.
• Strain the broth and discard the solids.
• Pour into a shallow baking tray and refrigerate until set.

Make the filling

• Mix the minced ginger, green onion, ground Sichuan peppercorn and boiling water in a bowl. Rest 5 minutes.
• Add the pork mince, breaking it up and mixing well.
• Mix in the Shaoxing wine, oyster sauce, salt, sugar, light soy sauce, white pepper, ginger and spring onion.
• Dice the set soup jelly and add it to the bowl.
• Mix everything to combine.

Assemble the dumplings

• Grab a dumpling wrapper and add around a tablespoon of filling to the centre.
• Moisten the edge with water.
• Pleat and seal the edges, twisting to the top to close the dumpling.
• Repeat with all the wrappers.

Steam and serve

• Line a steamer with holed baking paper.
• Add the dumplings, spaced apart.
• Steam over boiling water for 8-10 minutes until cooked.
• Serve hot and enjoy.