Sprinkle gelatin powder into 1 tbsp water in a bowl and let it bloom. Mix hot water with chicken broth powder in a heatproof container, then add the bloomed gelatin and stir. Cool and refrigerate for at least 1 hour until set. Break into small pieces with a fork.

Mince the green onion. Mix all filling ingredients in a bowl until sticky and well combined.

Place 1/20 of the filling and gelatin mixture onto each dumpling wrapper. Wet the edges with water and fold into dumplings, creating pleats. Repeat for all wrappers.

Heat half the sesame oil in a pan and arrange 10 dumplings. Cook until the bottom is golden brown. Add 50 ml water, cover with foil, and steam for 5 minutes. Remove the foil and let the water evaporate. Add half the finishing sesame oil and cook until crispy. Repeat for the remaining dumplings.

Mix dipping sauce ingredients in a bowl.