If using beef broth, you should make sure to use cuts that produce a lot of gelatin. For example, for the traditional pork broth, you usually will use pork trotters and pork skin. And it helps a lot if you reduce the broth. When the broth cools down in the fridge, it should be a block of gelatin and not in liquid form. The skin is quite delicate. I think ideally you should roll them out thin, but wrapping and the cooking do require skills and experience.
Thanks for sharing your cooking experience!

Wonton wrappers won’t work because they are very thin and won’t seal well enough to hold all the soup from the filling.
If you do not want to make the dough, I would try to use dumplings wrappers. If using dumpling wrappers, I highly recommend you make the soup dumplings into the shape of regular dumplings (potstickers) like these: https://omnivorescookbook.com/pork-and-chive-dumplings/
Because storebought wrappers are quite stiff and you will have a hard time to make it into “xiao long bao” shape without making the top part of the dumplings super thick and chewy.

It’s very challenging to find an alternative for the chicken back / neck if your friend doesn’t eat pork. Traditionally soup dumplings use pork bones (like trotters) to extract the gelatin for the soup part. I used chicken in this recipe because I like the taste and the ingredients are slightly easier to find. I guess you can use other cuts of chicken for this step, but you might need to use more bone-in chicken cuts and it’s kinda of a waste (the gelatin you want to extract comes from the bones and marrow). For the filling, ground chicken can work but it won’t be as tender as the pork because they are quite lean. I think you can still make the soup dumplings using all chicken but it would help a lot if you can manage to find chicken back or neck. If your local grocery stores do not have it, you can ask the store. Sometimes the stores do have them on the back and do not display them in the store.

For the filling, I used all the chicken broth I gathered from the roasting. You won’t get much, maybe about 1/2 cup in total or less (I didn’t measure at the time, but it only fill the bottom of a small container). And once you mix it into the filling, each bun will get about the same amount of jelly.