Steps

1. In a pot, combine 150ml of water and 1.5 tsp of chicken bouillon powder.
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2. Place the pot over heat.
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3. Once the pot's edges begin to simmer, remove from heat. (Key Tip: To prevent the gelatin from setting too easily, turn off the heat just before it boils.)
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4. Add 5g of powdered gelatin and stir until completely dissolved.
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5. Transfer the gelatin soup to a container.
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6. Once cooled to room temperature, refrigerate for 1 to 2 hours, or until set.
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7. Finely chop the green onion.
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8. In a bowl, add 150g of ground pork and 0.5 tsp of sugar. Knead thoroughly. (Key Tip: Kneading in sugar first helps retain moisture, resulting in tender meat.)
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9. Add salt and pepper to taste, and knead until sticky.
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10. Add 1 tsp of cooking sake (rice wine), 1 tsp of soy sauce, 1 tsp of oyster sauce, 0.5 tsp of grated ginger, and 1 tsp of sesame oil. Knead thoroughly again.
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11. Crush the set gelatin soup with a fork until it resembles small flakes. (Key Tip: Crushed gelatin mimics the juicy broth inside soup dumplings.)
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12. Add the crushed gelatin soup and chopped green onion to the meat mixture. Gently mix. (Key Tip: If your hands are warm, the gelatin might melt. If so, cool your hands before mixing.)
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13. Place about 1 tablespoon of the meat filling in the center of each gyoza wrapper. (Key Tip: Avoid overfilling; a slightly smaller amount is easier to wrap.)
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14. Moisten the edges of the gyoza wrapper with water.
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15. Gently press the filling with your thumb while creating pleats along the edge. Twist the center to seal. (Key Tip: Using larger gyoza wrappers allows you to wrap more filling.)
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16. All dumplings are now wrapped. This recipe yields 20 dumplings.
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17. Line a heatproof dish with parchment paper and arrange the dumplings with space between them.
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18. Add about 1cm of water to the bottom of a frying pan and bring it to a boil.
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19. Once boiling, turn off the heat.
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20. Place a small heatproof dish upside down in the frying pan. (Key Tip: If you don't have a steamer, a frying pan and an upside-down dish can be used as a substitute.)
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21. Place the dish with the dumplings on top of the upside-down dish.
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22. Cover the frying pan with a lid.
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23. Turn the heat back on and bring to a boil.
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24. Once boiling, reduce heat to medium-low and steam for 10 minutes.
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25. If the water runs low during steaming, add a small amount of water and continue steaming.
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26. After 10 minutes, turn off the heat and remove the lid.
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27. Serve immediately after steaming. (Key Tip: If you don't eat them right away, the soup can soak into the gyoza wrappers.)
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28. If you have extra dumplings, you can freeze them in a zip-top bag before cooking for later use.
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