Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, xiaolongbao (chinese soup dumplings) made with gyoza skins in a frying pan. One of my favorites. For mine, I will make it a little 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 favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan:
- Make ready Filling:
- Get 100 grams Ground pork
- Get 1/8 Japanese leek (finely chopped)
- Make ready 1 tsp Garlic (grated)
- Make ready 1 tsp Ginger (grated)
- Prepare 1 tbsp Soy sauce
- Get 1 tbsp Cooking sake (Shaoxing wine)
- Get 1 tsp Sesame oil
- Get 1 tbsp Katakuriko
- Take Soup
- Make ready 60 ml Water
- Take 3 grams Gelatin
- Make ready 1 tbsp Chicken soup stock granules
- Take 20 Gyoza skins
- Get 1 Chinese cabbage
Instructions to make Xiaolongbao (Chinese Soup Dumplings) Made with Gyoza Skins in a Frying Pan:
- 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.
- When it gets thick, break it up with a fork. Chill again in the refrigerator.
- Make the filling: In a bowl, add all the ingredients to make the filing and knead well until it becomes sticky.
- Add the mixture from Step 2 and quickly mix together.
- 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.
- 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.
- 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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