1. For the jelly in a small sauce pan, add 120ml water, soy sauce and weipa and bring it to a boil. Add soaked gelatin and melt it. Transfer to the small plastic case and put in the fridge until firm.
2. For the wrapper in a large bowl, add flour, baking powder, rice flour, oil and mix well. Pour water little by little. Mix and knead them by hand until they are smooth. Cover and set aside.
2. For the filling in a large bowl, combine minced pork, bamboo shoots (takenoko), leek and all seasoning ingredients and mix well evenly. Set aside.
3. Pull out the firm jelly from the fridge and cut to the small cubes (about 1.5cm sided cube).
4. Putting the Buns together Transfer dough to a floured work surface. Take spoonful of the dough and roll out to the ball shape by hand, flatten it with using a rolling pin. Roll out the dough to about 10cm diameter shape. Place about 1 tbsp of filling in the center and put jelly cube on top. Fold the dough, pleating and pinching the top until you seal it there.
5. Heat 1 teaspoon oil in a fry pan over medium-high heat and place the buns. Wait for about 2 to 3 mins until the buns become lightly golden brown on the bottom. Add 50mL water in the pan and cover. Reduce the heat and simmer it until the water completely evaporates, about 5 to 10 minutes. Meanwhile, prepare the sauce. In a small bowl, add soy sauce, vinegar and sesame oil and mix well.