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
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
Cooking Instructions
- 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.
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