Step-by-Step Guide to Prepare Super Quick Homemade Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan

Hey everyone, it is John, welcome to my recipe page. 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 unique. This is gonna smell and look delicious.

Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first 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 that.

The ingredients needed to make Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan:

1. Take Filling:
2. Get Ground pork
3. Get Japanese leek (finely chopped)
4. Prepare Garlic (grated)
5. Prepare Ginger (grated)
6. Make ready Soy sauce
7. Get Cooking sake (Shaoxing wine)
8. Prepare Sesame oil
9. Prepare Katakuriko
10. Get Soup
11. Take Water
12. Take Gelatin
13. Make ready Chicken soup stock granules
14. Take Gyoza skins
15. Get 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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