Mixing the dry ingredients: In a large bowl, combine the rice flour, cornstarch, and salt. If using corn flour, add it to the mixture as well.

Adding the hot water: Heat the water until it just begins to simmer. Gradually pour the hot water into the flour mixture while stirring with a wooden spoon. Continue stirring until you obtain a thick, smooth dough.

Kneading: When the dough is lukewarm, add the vegetable oil. Knead the dough by hand for about 5 to 7 minutes, until it is smooth and elastic. If the dough is too sticky, lightly dust your hands with tapioca starch.

Resting the dough: Cover the dough with a damp cloth and let it rest for 30 minutes. This will help the dough become more elastic.

To prepare the stock jelly: Heat the pork or chicken stock until boiling. Remove from the heat and add the gelatin, which has been soaked in water for 5 minutes. Mix well until the gelatin is completely dissolved.

Cooling: Pour the broth into a shallow container and let it cool to room temperature. Then, place it in the refrigerator for about 3 hours, until the broth is completely solidified.

Cut into small cubes: Once set, cut the stock into small cubes, 0.5 cm on each side. These cubes will be added to the stuffing.

Preparing the filling: Mix the filling ingredients: In a bowl, combine the ground pork, soy sauce, rice wine, sesame oil, salt, white pepper, sugar, grated ginger, grated garlic, green onions, and cornstarch. Mix well until all the ingredients are combined.

Incorporating the jelly: Gently add the small cubes of jellied stock to the filling. Mix gently so as not to break the cubes. This jelly will melt during cooking and create the "soup" effect inside the Xiao Long Bao.

Resting: Cover the stuffing with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This allows all the flavors to meld and makes the stuffing easier to handle.

Shaping the discs: Divide the dough into small balls of about 20g each. Roll each ball on a lightly floured surface to form a small disc (about 8-10cm in diameter). Use a rolling pin or gently flatten them with your fingers.

Filling and cooking: Fill each disc with the filling. Seal the dim sum by forming small pleats on the edges (place the dough circles in the palm of your hand and, using the thumb and forefinger of your other hand, seal the dim sum by making pleats. The dim sum must be well sealed so that the jelly stays inside).

Steaming: Place the dim sum in a lightly oiled steamer basket or one lined with parchment paper or a banana leaf. Steam for about ten minutes until the pastry becomes slightly translucent.

Serve immediately.