In a big bowl, mix the flour with just enough hot water to make a stiff dough. Knead until the dough is smooth and elastic. Cover with cling wrap and let rest for 10 minutes.
Meanwhile, cook the pork belly in boiling water until cooked through. Drain and set aside to cool. Once cool, finely dice.
Heat 2 tablespoons oil in a wok over high heat. Add the soybean paste, ginger, spring onions and garlic and stir fry for 30 seconds.
Add the diced pork and stir to coat the pork evenly with the sauce. Cook for an additional 2 minutes. Season with salt, pepper and chicken stock powder. Set aside.
Roll the dough out thinly. Cut into small squares to make the skins - the size is up to your preference. Place a spoonful of pork filling onto the bottom half of one skin, fold and press the edges to seal. Repeat until all the skins and filling have been used up.
Heat a frying pan with 2 tablespoons oil over medium heat. Place several pork dumplings into the hot pan and brown both sides. Repeat until all of the dumplings are cooked. Serve.