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Add chicken feet and rotisserie chicken carcass to water, along with ginger and scallion, and simmer for 3-4 hours.
Strain the broth and refrigerate overnight.
Mince the chicken stock jelly.
Combine the minced chicken stock jelly with ground veal, green onion, garlic, ginger, soy sauce, apple cider vinegar, sesame oil, white pepper, salt, and sugar.
Use store-bought or homemade dumpling wrappers.
Roll out the dough into thin sheets using a pasta roller.
Cut out individual wrappers using a circle mold.
Add about a tablespoon of the filling to each wrapper, then pleat and close the wrapper, leaving a tiny hole in the center.
Steam the dumplings in a steamer basket with parchment paper for about 10 minutes.
Garnish with chili oil and green onions.