Ramen Gyoza Soup Dumplings

**Prepare the Broth Jelly:** In a large pot, bring the pork broth to a simmer. Sprinkle in the gelatin and whisk until fully dissolved. Pour the broth into a shallow dish or baking pan (about 8x8 inches) and let it cool slightly, then refrigerate for at least 2 hours, or until completely set and firm.

**Make the Gyoza Filling:** In a large bowl, combine the ground pork, napa cabbage, green onions, ginger, garlic, soy sauce, sesame oil, cornstarch, salt, and white pepper. Mix well until all ingredients are evenly distributed.

**Cut the Broth Jelly:** Once the broth jelly is firm, cut it into small cubes, approximately 1/2 inch in size.

**Assemble the Dumplings:** Place a gyoza wrapper on a clean surface. Place a small amount of the gyoza filling (about 1 teaspoon) in the center of the wrapper. Add 2-3 broth jelly cubes on top of the filling.

**Seal the Dumplings:** Brush the edges of the gyoza wrapper with beaten egg. Fold the wrapper in half to form a half-moon shape, and pinch the edges together to seal tightly. Create pleats along one side of the dumpling for a more decorative look.

**Steam the Dumplings:** Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in a single layer in the steamer, making sure they are not touching. Steam for 12-15 minutes, or until the wrappers are translucent and the filling is cooked through. Be careful when opening the steamer, as hot steam will escape.

**Serve:** Carefully remove the dumplings from the steamer and serve immediately. Garnish with chopped green onions or a drizzle of sesame oil, if desired.