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In a saucepan over medium heat add the chicken bone broth, soy sauce, sliced ginger, and smashed garlic cloves. Bring to a simmer and cook for 10 minutes. Remove the ginger and garlic.
Add the gelatin and whisk to combine. Transfer the broth to a shallow container and let chill for 1 hour.
In a large bowl, mix the all-purpose flour and hot water until the dough is smooth. Cover with plastic wrap and let rest for 1 hour at room temperature.
Line a tray with parchment paper dusted with flour. Quarter the dough evenly and roll each piece to an eighth of an inch thick. Cut into 4-inch rounds.
Transfer the rounds to the tray and cover with a damp towel.
Using a food processor, pulse the ground pork, sliced scallions, soy sauce, rice wine, grated garlic clove, ginger, and white pepper until smooth.
Dice the set broth mixture and fold into the pork. Add 1 tbsp filling to the center of each dumpling wrapper and enclose by crimping the edges into pleats. Repeat with the remaining wrappers.
Line a bamboo steamer with the cabbage leaves and fill a wok a third full of water. Place the steamer over the wok bringing the water to a simmer. Add 10 dumplings to the steamer, cover, and steam for 10 minutes until the dumplings are plump and firm.
Transfer the dumplings to a platter and serve warm with chili oil for dipping.