Make the Aspic:
Preheat the oven to 180°C

Place chicken in an oven-proof pot/pan/baking tray. Put spring onions and ginger inside the chicken. Cover tightly with a lid/tin foil

Cook in the oven for 1 hour. Then leave to cool (covered)

Keep the chicken for other dishes. Pour the liquid into a container. Refrigerate for at least 4 hours until it turns into a piece of jelly-like aspic (about 250g)

Prepare the Dough:
In a mixing bowl, add hot water to the flour. Mix with spatula, then add tap water

Combine and knead into a dough. Leave to rest (covered) for 10 minutes then knead again until very smooth

Cover and rest for a further 30-60 minutes until it becomes soft

Mix the Filling:
Mix minced pork with all the seasoning until combined

Use a spoon to remove the layer of chicken fat on top of the aspic. Then, use a fork to break it into tiny pieces. Add to the pork, then mix well

Keep refrigerated for at least 30 minutes. Don't take out until you are ready to assemble the dumplings

Roll the Wrappers:
Roll the dough into a rope. Divide into 20 pieces. Then, press into discs with the palm of your hand. Cover at all times when not using (with cling film/in a plastic bag/with an upside-down bowl, etc.)

With a rolling pin, use the "roll and turn" technique to flatten it into a very thin disc, about 12 cm in diameter. Dust the surface with flour if it sticks

N.B. Assemble the dumplings one by one as you roll out each wrapper (do not stack up as they are very thin, thus dry out veryeasily)

Assemble:
Place a spoonful of the filling in the middle of the wrapper (about ⅓/35g)

Pleat into a round dumpling with about 15-20 folds. You may leave the middle part open or sealed

Steam:
Line the steamer basket with steamer parchment paper, or cut regular parchment paper into squares

Place dumplings in (leave 3 cm in-between)

Bring water to full boil in a wok/pot. Then, put the steamer basket on top. Turn heat to medium-low. Steam for 8 min (if cooking over 10 dumplings at a time, increase to 10 mins)

Eat:
Hold the top of the dumpling with a pair of chopsticks. Pick up, then place onto a soup spoon or a smaller saucer. Open a small hole with the chopsticks to let the "soup" flow out. Then, drink the soup

Gently dip the dumplings into the dipping Sauce then eat in 2 bites