Dumplings with tomato soup filling

Ingredients:

Soup

• 1 tbsp unsalted butter
• 1 medium shallot, diced
• 1 tbsp tomato paste
• 1 cup canned chopped tomatoes
• 1 sachet (7 g) gelatin powder
• 1/4 cup heavy cream

Dough

• 1 and 2/3 cups premium flour + extra for working with the dough
• 0.5 cups of boiling water
• 2 tablespoons of cold water
• 1 tbsp. vegetable oil
• 8 cherry tomatoes, halved
• 1 head of Chinese cabbage, separated into leaves
• Special equipment: glass bread pan

Preparation:

1. Soup:
   
   In a small saucepan, melt the butter over medium heat. Add the shallots and cook, stirring frequently, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until the shallots are well coated. Add the chopped tomatoes and 1 teaspoon of salt, bring to a boil, and reduce the heat to low. Simmer until the tomatoes are soft, about 10 minutes.
2. Meanwhile, combine the gelatin with 1/4 cup water and let sit until softened, about 5 minutes. Pour the soup, gelatin, and cream into a blender. Blend until smooth and pour into a glass loaf pan. Let cool and set, about 1 hour.
3. Dough:
   
   Place the flour in a large bowl. Pour in half the hot water and stir with a wooden spoon. Add the remaining hot water and stir until the dough begins to form a rough ball. Add all the cold water and vegetable oil. Continue kneading until the dough forms a ball.
4. Knead the dough on a floured surface until it becomes soft, smooth, and springy when pressed with your finger, 8-10 minutes. Alternatively, you can knead the dough in a stand mixer fitted with a dough hook on medium speed for 6-8 minutes. Cover with plastic wrap and let it sit at room temperature for 30 minutes.
5. Divide the dough into 4 equal pieces. Take 1 piece (cover the remaining 3 pieces with plastic wrap) and cut it into 4 pieces. Work with one small piece of dough at a time, covering the remaining dough with plastic wrap or a towel. Roll the dough between your palms to form a round, smooth ball. Using a rolling pin, roll it into a circle 11-12 cm in diameter. You may need to add more flour to prevent the dough from sticking, but try not to add too much.
6. Spoon 1 tablespoon of tomato soup filling onto the dough, then press 1 cherry tomato half into it. Assemble the dumplings: fold and pinch the edges of the dough with your fingers to enclose the filling. Twist and press the end of the dough firmly. Repeat with the remaining dough and filling. Cover any dough you're not currently using with a towel to prevent it from drying out.
7. Fill a large pot with 2 inches of water and insert a steamer basket. Place the napa cabbage leaves in a single layer on the basket. Cover and steam over medium heat to preheat the steamer and soften the cabbage, about 2 minutes. Place the dumplings on the cabbage leaves, spacing them 2 inches apart. Steam until the dough is slightly translucent and the dumplings have fallen slightly, about 12 minutes. Serve steamed.