Prepare the filling

Mix the gelatine powder into the stock until well dissolved then put in the freezer for it to solidify and turn into jelly consistency.

Add the pork belly, grated ginger, chopped Chinese leaf, salt, pepper, soy sauce, Shaoxing wine and sugar into a food processor and mix until the meat is well minced and combined with the other ingredients, You'll want to achieve a homogenous sticky consistency with no large chunks.

Take the gelatine stock mix out of the freezer and cut into small cubes make sure that they're solid enough to cut and not melt

Mix the jelly cubes with the minced meat filling until well distributed

Refrigerate until assembly 

Prepare the wrapper

Mix the flour yeast and water together

Kneed the flour using a mixer with a dough attachment for about 10 minutes until smooth (may take longer if done by hand)

Roll it into a dough ball, put in a large bowl covered with a damp towel and leave it to rise for 20 minutes

When the dough has risen to about 1.5 times its size, take the dough out and kneed until it regains its original size

Roll out the dough into a long tube-like shape then divide it into roughly 18-20 portions 

Assemble

Take one of the dough portions, roll it into a ball then using a rolling pin, roll it out flat until you get a flat circle of about 2mm thickness

Using the rolling pin, roll the outside borders of the circle so that it thins out. You should obtain a circle of about 10cm diameter

Scoop about 3/4 table spoon of filling and place it into the centre of the dough circle

Fold into the dumpling shape by *pinching* the edges together and moving forward around the circle. give it a little twist at the end to ensure that it's well sealed.

Cook

Heat up a pan, add some oil

Add the dumplings to a pan, leave it to fry for about 2 minutes

Add 1 cup of water the cover the pan with a lid, cook for 8 minutes

Open the lid and check that the water has dissolved.

Sprinkle some sesame seeds and green onions

Leave the dumplings to cook for a further 2 minutes on the pan with lid open

Ready to serve! They're best consumed hot. I tend to eat these with some chilli oil or a 1 part soy sauce + 2 part vinegar and ginger dipping sauce. Enjoy!