Directions

1. Make the jellied stock in advance so it has time to cool. Put the stock and pork skin in a small saucepan, bring to the boil then lower the heat. Cover the pan and cook at a low simmer until the skin is tender. Cool to room temperature. Remove the skin and, holding it over the saucepan, squeeze as much liquid as possible into the stock. Discard the skin and put the stock in the fridge to cool until set.
2. Mix the minced pork with the chives, ginger, soy sauce, rice wine, sesame oil, sugar, salt and pepper. Shape a small amount of the filling into a meatball and pan-fry it in a skillet, then taste to see if the seasonings are correct. If needed, adjust the seasonings. Cut the jellied stock into small pieces and mix it into the filling. Cover the filling with cling-film then refrigerate for at least two hours.
3. Make the dough. Put the flour in a bowl, add the boiling water and mix with a wooden spoon. As soon as the dough is cool enough to handle, knead it with your hands until it's cohesive and smooth. If it's dry, add a little more boiling water; if it's sticky, add a small amount of flour. Wrap it in cling-film and leave to rest at room temperature for at least 30 minutes.