Instructions

1. In a small bowl, dissolve the gelatin in 1/4 cup of warm chicken broth and let it sit for about 5 minutes to bloom.
2. In a large bowl, combine the ground pork, bloomed gelatin mixture, the remaining chicken broth, soy sauce, sugar, and minced ginger. Mix well until the mixture is evenly combined and the flavors meld together.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture solidifies slightly.
4. Once the filling is ready, take a dumpling wrapper and place a generous teaspoon of the pork mixture in the center.
5. Carefully fold the edges of the wrapper over the filling, pinching and pleating to seal the dumpling tightly. Aim for about 8-10 pleats for a traditional look. Repeat this process with the remaining wrappers and filling.
6. Line a steamer basket with cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, ensuring they are not touching each other to allow for even cooking.
7. Bring water to a boil in a pot, then place the steamer basket over the pot and cover. Steam the dumplings for about 10 minutes, or until the filling is cooked through and the wrappers are translucent.
8. Serve the dumplings hot, accompanied by rice vinegar for dipping. For an extra zing, mix in some minced ginger or chili oil with the vinegar.