Mix chicken broth powder, gelatin, and hot water in a heatproof container. Let it cool and refrigerate until set.

In another heatproof container, mix bread flour, cake flour, sugar, and salt. Gradually add hot water while mixing until crumbly. Knead into a smooth dough and wrap in plastic wrap. Let it rest for 30 minutes.

Finely mince the green onion.

In a bowl, combine ground pork, minced green onion, grated ginger, grated garlic, Shaoxing wine, soy sauce, sesame oil, salt, and pepper. Mix until sticky.

On a floured surface, roll the dough into a log and divide it into 10 equal portions.

Shape each portion into a ball, flatten slightly, and roll into a 6cm round wrapper. Place filling in the center and pleat the edges to seal.