In pan, stir together gelatin & chicken broth; let stand 5 min or until gelatin softened. Bring to low boil, stirring constantly. Cool, refrigerate til firm. Combine remaining filling ingred in bowl. Mash gelatin w/fork, add to filling, mix well, refrigerate. In bowl, dissolve yeast in H2O. Let stand @ rm temp 10 min(til frothy). Gradually add flour, sugar, shortening. Add 1-2 Tbsp H2O if dough doesn't hold together. On a floured surface, knead dough 5 min(til smooth, elastic). Shape into ball, place in ltly greased bowl; turn to grease top. Cvr with damp cloth, let rise in warm place for 1 hr(til doubled). Punch down, shape into ball. Cover with cloth, let rest 10-15 min. Roll dough into 12" long cylinder. Divide in 24 equal pieces. Shape ea piece into ball. Flatten ball with rolling pin to make 3" circle; keep remaining dough covered to prevent drying. Place 1 heaping tsp filling in center. Gather edges of circle over filling; close by pleating, pinching, twisting. Place on baking sheet 2" apart, let rise in warm place 15 min(til light & puffy). Steam in wok/Bake @350 20 min. (brush tops with egg wash for golden brown top).
Submitted by Gretchen Grant Contributed on: and modified on Sunday January 30th, 2005