In a microwave-safe container, combine chicken wings, dried shiitake mushrooms, bruised garlic, ginger, spring onion batons, soy sauce, Shaoxing wine, water, and sea salt. Microwave on high for 30 minutes.

Carefully strain the broth mixture, discarding the solids, and transfer the liquid back into the container while warm. Whisk in powdered gelatin until fully dissolved, then pour into a tray and refrigerate for 1 hour.

Once the broth has set, cut it into 1 cm cubes. These will be a delightful surprise inside your dumplings.

In a mixing bowl, combine pork mince, prepared broth jelly cubes, finely chopped spring onions, Shaoxing wine, sesame oil, salt, and ground black pepper. Mix until well combined.

Take a gow gee wrapper and place half a teaspoon of the filling mixture in the center. Moisten the edges with water, pleat, and twist to secure.

Steam the assembled dumplings in batches for about 12 minutes, or until the wrappers are translucent and the filling is cooked through.