In a mixing bowl, combine the ground pork, chopped green onion, minced ginger, Shaoxing wine, soy sauce, sesame oil, salt, and white pepper. Stir vigorously until the mixture becomes sticky and cohesive. Gently fold in the diced soup jelly, then keep the filling chilled so the gelatin doesn’t melt.

With a rolling pin, roll out each dumpling wrapper slightly so it becomes slightly thinner and larger. Working with one dumpling wrapper at a time, lightly wet the edges with water. Spoon about 1 teaspoon of filling into the center, then pleat the edges and pinch or twist at the top to seal. Repeat with the remaining wrappers and filling. The dumplings don’t need to be perfectly pleated, just make sure it isn’t overstuffed and is sealed properly so the soup doesn’t spill out when steaming.

Place the dumplings in a steamer basket lined with parchment paper or cabbage leaves (working in batches as needed). Steam over medium heat for 7-9 minutes, then turn off the heat and let them rest, covered, for 2-3 minutes to prevent collapse. Serve immediately.