Soup Dumplings

In a saucepan over medium heat add the chicken bone broth

Add the gelatin and whisk to combine. Transfer the broth to a shallow container and let chill for 1 hour.

In a large bowl

Line a tray with parchment paper dusted with flour. Quarter the dough evenly and roll each piece to an eighth of an inch thick. Cut into 4-inch rounds.

Transfer the rounds to the tray and cover with a damp towel.

Using a food processor

Dice the set broth mixture and fold into the pork. Add 1 tbsp filling to the center of each dumpling wrapper and enclose by crimping the edges into pleats. Repeat with the remaining wrappers.

Line a bamboo steamer with the cabbage leaves and fill a wok a third full of water. Place the steamer over the wok bringing the water to a simmer. Add 10 dumplings to the steamer

Transfer the dumplings to a platter and serve warm with chili oil for dipping.