Place the ground pork into a bowl and grate the ginger directly onto the meat. Add the chopped green onions, soy sauce, sesame oil, sugar and pepper and stir well. Finally, stir in the pieces of pork stock jelly, stirring in the same direction, to combine the pork stock jelly well with the meat, and making the filling more flexible.Once the ingredients are well combined, cover the bowl with plastic wrap and put in the refrigerator for 4 hours, or overnight.
Put 150 ml of water into a large bowl and stir in salt. Add the flour, and stir with a wooden spoon until the flour reaches a loosely clumped texture. At this point tip the mixture onto your work surface and mix it into a dough with your hands. Keep rubbing until the dough is smooth and elastic.
Divide the dough into 4 equal parts and return the unused parts back into the container so they don’t dry out. Roll out the piece of dough into a long strip 2cm in diameter. Cut the strip into 12 pieces and roll each piece until it is thin and flat.
Each dough round should be about the size of your palm, roughly a diameter of 10-12 cm. After each slice is cut, roll the dough 90 degrees, to achieve even slices.Roll the dough so that it is a little thicker in the center, and thinner at the edges.
Take the dough round onto the palm of your hand and put a teaspoon of the meat mixture into the center, leaving enough room around the edges for wrapping the dough up over the filling.
To wrap the dumplings, bring the sides together and fold or pinch the edge of the dough into wrinkles.
Gradually fold and pinch all the way around the filling leaving a small opening at the top.
Add water in the pan for the steamer, in accordance with the size of the steamer basket and place baking paper at the bottom. Poke some holes in the paper for ventilation.
Place the dumplings about 3 cm apart to avoid them sticking together during steaming. Note: You must use the roll away of the steam, do not put them on while the water is still cold.