Saute first 6 ingredients. Divide into 24 portions. Cut aspic into 24 portions. Knead dough 5 min. Roll out into a thin baguette; cut into 24 pieces. Flatten each piece into a 2 round; then go around with your fingers and squeeze the edges thin - the result should be a medium-thin center and a thin outside. Put 1 portion (1/2 oz) filling in the center of each round; top with 1 portion of aspic. Bring up the sides of each round and twist up in a decorative pattern, making sure to seal the top. If holes appear, patch them at once!

Put each dumpling on a square of waxed paper or a piece of bok choy leaf and steam, preferably in a bamboo steamer, for 8 min. Serve hot.

Note on aspic: If you dont have any on hand use about 1 1/2 c of chicken broth. Boil 1 c of broth, uncovered, for about 2 min (reducing it quite a bit) while dissolving 1 envelope gelatin in the other 1/2 c. Mix together and stir over low heat until all gelatin is dissolved. Chill. This will make a hard aspic, enough for 3 recipes of this dim sum