In a large stock pot over high heat, add all ingredients for the stock. Bring to a boil. Reduce heat and let simmer 2 hours. Strain, discarding solids. Transfer to an airtight container and refrigerate.

In a large rondeau over medium heat, melt butter for the chicken filling. Add garlic and cook until fragrant and golden brown. Add onions and cook 5 minutes. Add carrots and cook 5 minutes. Add celery and cook additional 5 minutes. Season with salt and pepper. Add bay leaves and 3 quarts stock. Bring mixture to a simmer and cook 20 minutes. Whisk in cornstarch slurry, then stir in chicken. Cook 5 minutes, stirring occasionally. Add herbs and hot sauce. Taste and adjust seasoning with salt and pepper. Remove from heat and let cool. Transfer mixture to a nonreactive container and refrigerate overnight.

In a mixing bowl, combine dry ingredients for the dough. Set aside. In a separate mixing bowl, combine sour cream and butter. Form a well in the middle of dry ingredients and add wet mixture. Mix until dough comes together. Portion dough into 64-gram balls. Using a tortilla press, flatten dough. Transfer dough rounds to an airtight container and reserve.

On a work surface, portion chicken filling into small balls. Transfer to sheet trays and freeze. On a sheet tray, lay out dough rounds. Place 1 ball chicken dumpling filling in the center of each round. Wrap dough around chicken filling and seal edges. Freeze overnight.

In a pot over medium flame, heat stock. Reduce heat and keep warm. Heat and prepare a steamer. Add 1 dumpling and steam until hot throughout. Transfer dumpling to a pan over medium heat. Sear on both sides. Transfer dumpling to a serving bowl. Spoon hot stock over top. Season with chile oil, scallions, and salt.