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 made this for a friend when she came over for an overnight visit.Roll out the skins so that they are a little thicker in the middle and thinner along the edges to prevent tearing when making the dumplings! For 10 dumplings. Recipe by monemaruku

The gyoza dumplings I ate at a restaurant didn't have Chinese chives, but we have to have them in ours at our house!!You don't have to add the grilled and minced chicken. The gyoza dumplings without it are just as good. However, using the grilled chicken will definitely add more texture and a better fragrance!! Please give it a try! For 4 servings. Recipe by Tankotankichi

There are two types of dough for soup dumplings: cold water dough and fermented dough. This time, I used cold water dough. To achieve a juicy filling, I made pork skin jelly! It's important to let the dough relax properly for easy rolling, and the thickness of the dough is crucial. Roll and fill the dumplings immediately, as thin dough dries out quickly, so be sure to cover it after rolling. Feel free to visit my Facebook page: https://m.facebook.com/Womanritaskitchen/

I used leftover halibut skin and chicken bones from making sashimi to make a broth, then chilled it in the fridge until it became gelatinous, and used it to make juicy Xiao Long Bao. Steaming with a pressure cooker makes the wrappers chewier and less likely to break than regular steaming. The hot, flavorful filling is delicious, oil-free, and meatless, making it a great late-night snack.

Chalefen loves to do things in the simplest way, which is also suitable for lazy people (lazy people don't want to do anything, right?! 🤔)This time, the soup dumplings are made using a water method to keep the soup inside, and the key is that they are not greasy. If you like, you can give it a try!!Additionally, there is a version with a richer soup (mix it in yourself).✏️ For the easy version, as long as the water is mixed well, the soup is not a problem, and you don't need to add meat jelly to easily release the soup.✏️ When buying ground pork, ask the butcher to grind it again for a finer texture.✏️ If you don't have a steamer cloth, you can use perforated parchment paper or cabbage leaves as a base.✏️ Be careful, they're hot!!!

When living abroad, I often miss Taiwanese street food. With limited ingredients, you can still recreate the nostalgic taste of Taiwan!

Eating too many pork soup dumplings can get a bit heavy, so adding some chives to balance the flavor is a great idea. These dumplings have thin skins and are full of broth, making them incredibly tempting!Tips:1. After kneading the dough, cover it with a damp towel and let it rise for about 1.5 hours. The dough will become soft and easy to roll into thin wrappers.2. Brush a layer of oil before steaming to make the dumplings more glossy and moist.3. Do not steam the dumplings with chives for too long, or the chives will change color, affecting the texture and appearance!For more "Simple Cooking in a Leisure Kitchen" recipes, please visit this URL: http://vvloveme2.blogspot.com.au/

Craving rice, soup, and soup dumplings but don't want to spend too much time preparing? Just grab some refrigerated white rice and frozen soup dumplings from the freezer, and pair them with a rich Sichuan-style hot and sour soup. In just 10 minutes, you can satisfy your family's needs. Each bite delivers a delicious taste to your palate. The 'Wanchai Ferry Pork Soup Dumplings' have a thin, chewy skin, with the filling and soup perfectly sealed inside. Paired with the hot and sour soup, the flavor is even richer and more delicious.

If you find eating soup dumplings alone a bit plain, try steaming them together with instant noodles. Take a bite of both the soup dumpling and noodles at the same time—the juicy broth from the dumpling bursts in your mouth and pairs perfectly with the steamed noodles, making for an incredibly delicious combination! With just a few simple ingredients, you can create a luxurious snack that elevates your dining experience.

A unique way to enjoy xiaolongbao soup dumplings! Highly recommended for anyone looking for something new on a budget.