Prepare Soup Jelly: In a medium pot, combine chicken stock, light soy sauce, dark soy sauce, sesame oil, Shaoxing wine, white pepper, and Chinese 5-spice. Bring to a boil and remove from heat. Whisk in the bloomed gelatin until dissolved and let cool. Refrigerate overnight until set.

Make Filling: In a bowl, blend pork mince, spring onions, chives, ginger, garlic, salt, light soy sauce, chili oil, and sesame oil. Once the soup jelly has set, fold in small cubes into the filling mixture.

Assemble Dumplings: Place wrappers on a work surface, add 1 to 2 teaspoons of filling to each, wet the edges of the wrappers, fold and pleat the wrappers securely.

Cook Dumplings: Line a steamer with parchment paper or cabbage leaves. Bring water to a boil and steam dumplings for about 8 minutes until cooked.