1. Make the dough: In a bowl, combine flour and warm water until a shaggy dough forms. Knead until smooth, about 8 minutes. Cover and rest for 1 hour.

2. Prepare the filling: In a large bowl, combine ground pork, soy sauce, Shaoxing wine, sesame oil, ginger, garlic, sugar, salt, and pepper. Mix until sticky.

3. Add broth gelatin: Gently fold diced pork stock gelatin into the pork mixture.

4. Divide dough: Roll rested dough into a log and cut into small pieces. Roll each into a thin circle.

5. Assemble dumplings: Place 1 tablespoon of filling in the center of each wrapper. Pleat edges and pinch to seal tightly.

6. Prepare steamer: Line steamer basket with cabbage leaves or parchment to prevent sticking.

7. Steam dumplings: Place dumplings in steamer, leaving space between them. Steam over high heat for 8–10 minutes until cooked through.

8. Serve: Carefully transfer dumplings to a plate. Serve hot with dipping sauce.