Xiaolongbao (Chinese Soup Dumplings) Made From Gyoza Skins

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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

Xiaolongbao (Chinese Soup Dumplings) Made From Gyoza Skins

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

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Ingredients

30 servings
  1. 30skins Gyoza dumpling skins
  2. (For the filling:)
  3. 200 gramsGround pork
  4. 1 tspGrated ginger
  5. 1/2Onion
  6. 1 tbspSoy sauce
  7. 1 tbspSake
  8. 1 tspOyster sauce
  9. 1Salt and pepper
  10. 1 tspSesame oil
  11. 1/2 tbspShio-koji
  12. (For the soup:)
  13. 70 mlWater
  14. 1/2 tbspChicken soup stock
  15. 4 gramsGelatin

Cooking Instructions

  1. 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. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 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. 7

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

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Comments

cated
cated @cook_25093985
Is the soup recipe correct? Should it be 1/2 tablespoon water and 70mL chicken stock instead?

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