Mix the vegetable pancake mix and hot water with chopsticks until the mixture looks like loose cotton. When cool enough to handle, knead into a dough. Cover and let rest for at least 30 minutes.

Dissolve the bonito soup stock powder in hot water. Soak the gelatin sheet in ice water until soft, then add it directly to the hot broth and stir until fully dissolved. Refrigerate until set into a jelly (about 2 hours). Mix the meat filling and the chilled broth gelatin together until well combined.

Once the dough has rested, it should be soft and not sticky. Lightly dust your hands with flour, roll the dough into a log, and cut into small pieces, about 10 grams (1/3 ounce) each. Roll each piece into a thin round wrapper. Place a small amount of meat filling (not too much, or it will be hard to seal) in the center of each wrapper, then pleat and pinch the edges to seal the dumpling.

Steam in a rice cooker or steamer for 10–12 minutes until cooked through.