Steps

1. In a heatproof container, dissolve 3g of Gelatin in 60ml of hot water.
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2. Add 1/2 tsp of Chinese Chicken Stock Powder and 1 tsp of Soy Sauce to the dissolved gelatin mixture and mix well.
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3. Let it cool to room temperature, then chill in the refrigerator until set.
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4. In a bowl, combine 30g of Bread Flour, 30g of All-Purpose Flour, and a pinch of Salt. Add 40g of hot water and mix with chopsticks until it crumbles into small pieces.
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5. Transfer the dough to a clean surface and knead using the base of your palm until smooth.
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6. Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 20 minutes.
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7. Finely chop 30g of Scallion.
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8. In a separate bowl, combine 150g of Ground Pork, 1 tbsp of Cooking Sake (Rice Wine), 1/2 tbsp of Potato Starch, and a pinch of Salt. Knead well until sticky.
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9. Add the chopped scallion and mix further.
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10. Keep the meat mixture chilled in the refrigerator until ready to use.
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11. Lightly flour your work surface with bread flour or all-purpose flour.
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12. Unwrap the rested dough and thinly roll it out into a circle about 18cm in diameter. (Key Tip!) Rotate the dough by 45 degrees while rolling to create a perfect circle. Make the edges thinner than the center.
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13. Prepare aluminum foil cups about 15cm in diameter. Gratin dishes or heatproof bowls can also be used as a substitute.
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14. Lightly grease the inside of the cups with oil.
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15. Line the cups with the rolled-out dough.
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16. Finely break up the chilled gelatin soup with a fork.
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17. Add the crumbled gelatin soup to the meat mixture and mix.
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18. Fill the lined cups with the mixed meat filling.
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19. Pinch one edge of the dough together, then gather the surrounding dough towards the pinched point while creating pleats to shape the dumpling. (Key Tip!) Keep holding the first pinch point while forming pleats for a beautiful finish.
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20. Place a plate in a deep frying pan or pot, and then place the cups with the soup dumplings on top of the plate. Pour water or hot water into the frying pan until it reaches about half the height of the cups.
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21. Bring the water to a boil over heat.
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22. Cover with a lid and steam over medium heat for 18 minutes. (Key Tip!) Add more water if it reduces significantly during cooking.
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23. Carefully remove the cups, being mindful of burns.
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24. Garnish with chopped scallions or chili oil if desired. Enjoy!
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