In a medium bowl, add your water and chicken stock and heat in the microwave for about 1 minute. Add in your soy sauce and gelatin and mix until all the gelatin has dissolved.

Pour your gelatin mixture into a shallow tray, about an 8X8 baking sheet, and cool in the fridge until the gelatin has set, about an hour.

When the gelatin has set, remove it from the fridge and fluff/ break it up with a fork. Set aside.

In a medium bowl, add your flour, water and salt. Mix well using a spoon. Once dough has begun to come together, knead it with your hands until it is a smooth dough. Cover and allow the dough to rest for 30 minutes.

In a large bowl, add in your ground pork, sesame oil, soy sauce, ginger, sugar, salt, pepper, rice vinegar, and green onion. Mix until well combined.

Take a prepared rolled out disk and fill it with about a tablespoon of your pork filling and 1 teaspoon of soup gelatin.

To fold the dumpling, place it in the palm of your hand and fold the edges of the dumpling wrapper in on itself into pleats until it is all joined at the top of the dumpling. Pinch tightly to secure the wrapper closed, you don’t want any of your soup to leak out while they are cooking.

In an instant pot with a steamer basket sprayed with nonstick cooking spray, set the instant pot to steam for 8 minutes. Allow the steaming time to finish and do a quick steam release to take the dumplings out.

Enjoy fresh with Chinese black vinegar!