Prepare the filling

1. Add the gelatine powder and stock cube into hot water (not the other way around otherwise it will clump up) then mix until well combined. Leave it to cool then refrigerate either overnight in the fridge or a few hours in the freezer so that it sets
2.  Mix all the filling ingredients together until you get a sticky paste consistency. Refrigerate until the gelatine is set. (in the meantime you can start preparing your dough and come back to this later)
3. Once the stock jelly is firmly set, take it out of the fridge and cut into small cubes about 5mm wide
4. Mix the stock jelly with the filling you previously prepared until evenly distributed.

Prepare the dough 

1. Add all the ingredients into a bowl and mix until you get a smooth dough ball
2. Cover and leave it to rest for about 30 minutes
3. Divide the portions into 4 then roll into dough balls
4. Roll out the dough by flattening it out into a disc then thin out the sides rolling pin while rotating the dough disc

Assemble

1. You can fold the dumpling then move it into the steamer but I find it easier to fold the dumpling inside the steamer instead.
2. Prepare the bamboo steamer by lining it with a piece of round baking paper with some holes poked into it
3. Place the dough disc on top of the steamer then add some filling (I used about 5 tablespoons)
4. Fold the dumpling by *pinching* the edges together and moving forward around the circle. 
5. Steam the dumpling for 15 minutes
6. Ready to serve! Add a tiny straw for decoration 😃