Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan
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
Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan
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
Cooking Instructions
- 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.
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