Xiaolongbao (Chinese Soup Dumplings) Made From Gyoza Skins

Name: Xiaolongbao (Chinese Soup Dumplings) Made From Gyoza Skins
Yield: 30 servings
Cuisine: American
Ingredients: 30 skins Gyoza dumpling skins; 200 grams Ground pork; 1 tsp Grated ginger; 1/2 Onion; 1 tbsp Soy sauce; 1 tbsp Sake; 1 tsp Oyster sauce; 1 Salt and pepper; 1 tsp Sesame oil; 1/2 tbsp Shio-koji; 70 ml Water; 1/2 tbsp Chicken soup stock; 4 grams Gelatin

cookpad.japan @cookpad_jp

I wanted to eat tons of super juicy Chinese dumplings.

Since the skins will absorb the meat's juices, they taste best when eaten right after steaming.
If you want to make them even juicier, increase the amount of soup. Recipe by Misuke

I wanted to eat tons of super juicy Chinese dumplings.

Since the skins will absorb the meat's juices, they taste best when eaten right after steaming.
If you want to make them even juicier, increase the amount of soup. Recipe by Misuke

cookpad.japan @cookpad_jp

I wanted to eat tons of super juicy Chinese dumplings.

Since the skins will absorb the meat's juices, they taste best when eaten right after steaming.
If you want to make them even juicier, increase the amount of soup. Recipe by Misuke

I wanted to eat tons of super juicy Chinese dumplings.

Since the skins will absorb the meat's juices, they taste best when eaten right after steaming.
If you want to make them even juicier, increase the amount of soup. Recipe by Misuke

Saved

Ingredients

30 servings

30skins Gyoza dumpling skins
(For the filling:)
200 gramsGround pork
1 tspGrated ginger
1/2Onion
1 tbspSoy sauce
1 tbspSake
1 tspOyster sauce
1Salt and pepper
1 tspSesame oil
1/2 tbspShio-koji
(For the soup:)
70 mlWater
1/2 tbspChicken soup stock
4 gramsGelatin

Saved

Steps

1

Soak the gelatin in water and then heat in a double boiler. Dissolve the gelatin in the chicken soup stock, let it cool and harden.
2

Break apart the hardened gelatin from Step 1 with a fork.
3

Mince the onion and microwave for 1 minute at 600 W.
4

Once the onion from Step 3 has cooled, combine with the rest of the ingredients.
5

Add the soup from Step 2 to Step 4 and wrap the filling in the gyoza skins.
6

Place the wrapped dumplings from Step 5 on a parchment-paper-lined baking tray. Wrap a towel around a lid and cover the dumplings for 5-7 minutes to steam.
7

Once the juices from the meat run clear, they're done.