Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan

Name: Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan
Yield: 2 servings
Cuisine: American
Ingredients: 100 grams Ground pork; 1/8 Japanese leek (finely chopped); 1 tsp Garlic (grated); 1 tsp Ginger (grated); 1 tbsp Soy sauce; 1 tbsp Cooking sake (Shaoxing wine); 1 tsp Sesame oil; 1 tbsp Katakuriko; 60 ml Water; 3 grams Gelatin; 1 tbsp Chicken soup stock granules; 20 Gyoza skins; 1 Chinese cabbage

cookpad.japan @cookpad_jp

I wanted to eat xiaolongbao (soup dumplings) after seeing them on TV but wasn't really sure how to make the skins and didn't even have a steamer. So I used a frying pan and gyoza skins instead.

- The soup will not melt easily when you mix it with the half-frozen ground pork.
- Keep the soup and the filling in the refrigerator until just before using them.
- You can also wrap the dumplings like gyoza if they're difficult to wrap. Recipe by Wagomu

I wanted to eat xiaolongbao (soup dumplings) after seeing them on TV but wasn't really sure how to make the skins and didn't even have a steamer. So I used a frying pan and gyoza skins instead.

cookpad.japan @cookpad_jp

I wanted to eat xiaolongbao (soup dumplings) after seeing them on TV but wasn't really sure how to make the skins and didn't even have a steamer. So I used a frying pan and gyoza skins instead.

Saved

Ingredients

2 servings

Filling:
100 gramsGround pork
1/8Japanese leek (finely chopped)
1 tspGarlic (grated)
1 tspGinger (grated)
1 tbspSoy sauce
1 tbspCooking sake (Shaoxing wine)
1 tspSesame oil
1 tbspKatakuriko
Soup
60 mlWater
3 gramsGelatin
1 tbspChicken soup stock granules
20Gyoza skins
1Chinese cabbage

Saved

Steps

1

Make the soup: Boil some water in a pot. Add the chicken soup stock granules and gelatin, then mix. Transfer to a bowl and chill in the refrigerator.
2

When it gets thick, break it up with a fork. Chill again in the refrigerator.
3

Make the filling: In a bowl, add all the ingredients to make the filing and knead well until it becomes sticky.
4

Add the mixture from Step 2 and quickly mix together.
5

Wrap the filling with gyoza skin. Place a small portion of filling into the middle of each skin. Bring the edges to the top and pinch the edges in a pleated fashion.
6

Choose a plate that can fit inside your frying pan when you're holding it with both hands. Line the plate with leaves from a Chinese cabbage and place the dumplings on top of it. *Make sure you leave some space between the dumplings.
7

Line the bottom of your frying pan with parchment paper, add some water and put the small plate over it. Place the plate with the dumplings on top. Cover with a lid, steam-fry for 5 minutes and serve.