Make the chicken stock jelly

• Warm the chicken stock and dissolve the gelatin powder into it.
• Pour into a container and refrigerate until fully set into a firm jelly.
• Cut the set jelly into small squares and keep chilled.

Prepare the pork filling

• Mix the pork mince with the soy sauce, oyster sauce, rice wine vinegar, sesame oil, sugar, salt and water.
• Add the chopped spring onion, grated garlic and grated ginger and mix until sticky.
• Fold in the chilled jelly squares and keep the filling cold so the jelly does not melt.

Make the wrapper dough

• Combine the flour, hot water, oil and salt into a dough.
• Knead until smooth, then rest the dough.
• Roll into a log and cut into cherry tomato sized pieces, then flatten each into a coin.

Roll the wrappers

• Dust the work surface with a 1 to 1 mix of cornstarch and flour.
• Roll each piece from the outside in, keeping the center a bit fatter than the edges.
• Alternatively roll into a circle so you still get thin edges and a slightly flatter middle.

Fold the dumplings

• Place filling in the center of a wrapper.
• Crimp around your index finger, then use your other hand to twist the dumpling.
• Seal the top very tightly.

Steam the dumplings

• Place the dumplings in a steamer over boiling water.
• Steam until cooked through.