In a pot, add water, bouillon powder, ginger, ham, and onion over medium high heat. When it reaches a boil, lower to medium heat and allow to simmer for eight to ten minutes or until the liquid reduces to half the amount.
Strain the stock into a bowl and rest for 15 minutes to allow the flavors to concentrate.
Place the strained stock into the post again and mix in the agar agar powder thoroughly. Wait for the liquid to boil and then remove it from the heat. Place the liquid in a glass container and allow it to rest to cool before moving it into the fridge to set for 45 minutes.
Measure flour and add into a mixing bowl.
Boil your water and mix in the salt until it dissolves. Add the hot water carefully into the flour and mix with chopsticks or a spoon. Mix until it becomes a shaggy dough.
Move the dough onto a floured surface and knead with the heel of your hand. To knead, use the heel of your hand and move the dough upwards, turn in a 45 degree angle and repeat. Continue for eight to ten minutes or until the dough becomes smooth. Cover with a towel or cling wrap and rest for 30 minutes.
Take the set gelatin stock from the fridge and cut it into bite sized pieces. Reserve about ¼ of the gelatin and put it aside for later.
In a food processor, add the ground pork, minced green onion, minced ginger, seasonings, and ¾ leftover gelatin. Pulse until the filling is combined, but before it becomes a paste. In between pulses, you can use a spatula to scrape the bottom and sides to make sure all parts of the filling is mixed. If you don’t have a food processor, you can also use your knife to chop up and mince the filling together. We’re trying to adjust the texture of the filling so it is smoother after it cooks.
After resting, weigh your dough and divide by 50 to know how much to portion out for each wrapper. This should be around seven grams per wrapper for this recipe. Cut each piece of dough according to this measurement. Put cut pieces under a damp towel while you roll out wrappers to prevent them from drying out.
Take one piece of dough and roll it out into a 2 ½ inch circle. Use the rolling pin to thin out the edges. This should make a three inch circle. Repeat this with the rest of the wrappers. Keep the rolled out wrappers under the damp towel.
In your left hand (or non-dominant hand), place a wrapper on your palm and add about ten grams of filling in the middle of the wrapper. With the reserved gelatin cubes, add about one or two cubes on top. This will make sure you have extra soup in each bite.
Using your right hand (or dominant hand), take your pointer finger and thumb and make a fold starting at the top edge of the dumpling and continue to make folds towards your left hand (or non-dominant hand).
Use your left hand’s (or non-dominant hand’s) index and pointer finger to guide folds into your other hand. These folds should start to resemble pleating when you pinch the folds together.
Continue with these folds around the dumpling until you reach the first fold where you can finish pinching the top of the dumpling together in a swirling motion. Always go the same direction you’ve been folding. The end result should be a swirl or twist on top. There shouldn’t be any holes on top.
To make the dipping sauce, combine equal parts black vinegar and soy sauce (or whatever your preference is). Julienne some ginger and add it to your dipping sauce.
Line your steamer with lettuce or parchment paper and preheat the steamer on the stove before adding your dumplings.
Place dumplings in the steamer and cook for about ten minutes per batch. Do not open the steamer before then. After, test one dumpling to see if it’s cooked and the gelatin has melted.