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Mix chicken bouillon with hot water, then stir in softened gelatin once it cools to about 55°C. Pour into a flat dish and chill until set.
In a bowl, combine ground pork, onions, green onion, and seasonings. Mix well, then add the jelly cubes and mix again.
Wrap the filling with gyoza wrappers.
Heat a takoyaki pan, place the dumplings inside, and press gently so the bottoms stick.
When the bottoms start to brown, pour a little boiling water, cover with foil, and steam until the water evaporates.
Enjoy them hot — crispy on the outside, chewy and juicy inside!