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

Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan. Great recipe for Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan. 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.

Life is goooood! 🙂 See the ingredient list below for your easy reference. 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. You can have Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan using 15 ingredients and 7 steps. Here is how you achieve it.

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

1. Prepare of Filling:.
2. Prepare 100 grams of Ground pork.
3. You need 1/8 of Japanese leek (finely chopped).
4. Prepare 1 tsp of Garlic (grated).
5. You need 1 tsp of Ginger (grated).
6. You need 1 tbsp of Soy sauce.
7. Prepare 1 tbsp of Cooking sake (Shaoxing wine).
8. You need 1 tsp of Sesame oil.
9. Prepare 1 tbsp of Katakuriko.
10. It's of Soup.
11. Prepare 60 ml of Water.
12. You need 3 grams of Gelatin.
13. Prepare 1 tbsp of Chicken soup stock granules.
14. You need 20 of Gyoza skins.
15. It's 1 of Chinese cabbage.

If you want to make them even juicier, increase the amount of soup. 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. Put a small spoonful of meat mixture into the center of gyoza wrapper.

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

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..

Wrap dumplings tightly and give it a twist in the center. Put a sheet of parchment paper on a heat-proof plate and place inside a frying pan. Arrange dumplings on the sheet of paper. Xiao Long Bao is one of the most famous Chinese steamed dumplings, but one of the most time-consuming to make from scratch. Inside the dumpling are little pockets of gelatinized broth made from chicken, pork and cured ham.