To prepare the chicken soup jelly: Soak the gelatin in water, add Chinese soup stock powder and microwave. Once the gelatin has dissolved, leave to cool, and chill in the refrigerator to set.

To prepare the dough: Add dry yeast to the lukewarm water, and set aside for 10 minutes. Put the all-purpose flour in a bowl and pour in the yeast mixture.

Knead the dough with your hands and bring it together, then let it rise in a double boiler until it rises 1.5 times the original size.

To prepare the meat filling: Julienne the daikon radish as you would for sashimi garnish, blanch briefly in boiling water, refresh in cold water, then squeeze out the excess water.

Combine all the ingredients except for the daikon radish in a bowl and mix well. Add the daikon radish and chicken soup jelly.

Punch down the dough, then divide it into 20 equal portions. Lightly dust your working surface and roll out the dough.

Place the meat filling in the center of the dough, wrap, and seal tightly. Lay the dumplings on parchment paper, leaving a little space in between each.