Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan
Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, xiaolongbao (chinese soup dumplings) made with gyoza skins in a frying pan. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook xiaolongbao (chinese soup dumplings) made with gyoza skins in a frying pan using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan:
  1. Make ready Filling:
  2. Get 100 grams Ground pork
  3. Get 1/8 Japanese leek (finely chopped)
  4. Make ready 1 tsp Garlic (grated)
  5. Take 1 tsp Ginger (grated)
  6. Prepare 1 tbsp Soy sauce
  7. Prepare 1 tbsp Cooking sake (Shaoxing wine)
  8. Take 1 tsp Sesame oil
  9. Prepare 1 tbsp Katakuriko
  10. Make ready Soup
  11. Make ready 60 ml Water
  12. Get 3 grams Gelatin
  13. Make ready 1 tbsp Chicken soup stock granules
  14. Make ready 20 Gyoza skins
  15. Prepare 1 Chinese cabbage
Steps to make Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan:
  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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