Mix dashi powder, gelatin, and hot water in a heatproof container. Let cool and refrigerate until solidified.

Trim the stems from the shiso leaves and mince them finely.

In a bowl, combine ground pork, minced shiso, sake, soy sauce, sesame oil, salt, pepper, and the solidified soup mixture. Knead until sticky.

Place 1/10 of the filling onto each dumpling wrapper. Wet the edges with water and fold into pleats to seal. Repeat for all wrappers.