Easy Xiaolongbao - Packed with Collagen

Name: Easy Xiaolongbao - Packed with Collagen
Cuisine: American
Ingredients: 40 Gyoza wrappers; 320 grams ＊ Ground pork; 1 ＊ Green onion or scallion; 1 tbsp ＊ Soy sauce; 1 tbsp ＊ Oyster sauce; 1 tsp ＊ Chicken soup stock granules; 150 ml ○ Water; 50 ml ○ Sake; 15 grams ○ Powdered gelatin; 1 tbsp ○ Chicken soup stock granules

cookpad.japan @cookpad_jp

I love xiaolongbao! But since you need to wrap in the jelly with the filling, it takes time and effort to make them.
After many trials, aiming to simplify the steps, I came up with this easy recipe. Recently, I have been making them at least once a week, so I guarantee the taste & the simplicity of the steps.

I recommend you use gyoza wrappers that are made with mochi flour, but it's fine to use any kind, as long as the size is large. If you over-cook them in the steamer, the soup will leak out, so be sure to cook them for '5 minutes over high heat'! I usually prepare the filling the day before, and enjoy them on the next day. Recipe by Nekozake

cookpad.japan @cookpad_jp

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Ingredients

40Gyoza wrappers
320 grams＊ Ground pork
1＊ Green onion or scallion
1 tbsp＊ Soy sauce
1 tbsp＊ Oyster sauce
1 tsp＊ Chicken soup stock granules
150 ml○ Water
50 ml○ Sake
15 grams○ Powdered gelatin
1 tbsp○ Chicken soup stock granules

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Steps

1

Add all of the ○ ingredients in a small saucepan and simmer. Once the gelatin dissolves, turn off the heat and set aside for a while.
2

Finely chop the green onion, add the ＊ ingredients in a bowl, and mix until the mixture becomes sticky.
3

Spread out the mixture from Step 2 in a shallow container. Since I didn't have a suitable-sized container, I used a square-shaped plate.
4

Once the mixture from Step 1 is cooled, pour it into the container from Step 3. It might seem that there's too much liquid, but don't worry.
5

Chill the mixture from Step 4 in the refrigerator. Once it sets, it will look like this.
6

Divide the filling from Step 5 into 40 equal portions, and wrap them in the gyoza wrappers. Wrap them in any shape, like kinchaku pouches or gyoza dumplings, but be sure to seal them tightly so that the soup doesn't leak out.
7

You might be wondering if these in the photo are really xiaolongbaos. But don't worry, you're allowed to form them into any shape!
8

Line a sheet of parchment paper in the preheated steamer and place the xiaolongbaos, leaving gaps in between them. Cover, steam them for 5 minutes over high heat, and they're done.
9

Enjoy the piping hot xiaolongbaos served with julienned ginger and vinegar soy sauce. They have plenty of soup inside, so be sure to serve them with a Chinese soup spoon.