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

• 100 grams Ground pork
• 1/8 Japanese leek (finely chopped)
• 1 tsp Garlic (grated)
• 1 tsp Ginger (grated)
• 1 tbsp Soy sauce
• 1 tbsp Cooking sake (Shaoxing wine)
• 1 tsp Sesame oil
• 1 tbsp Katakuriko
• 60 ml Water
• 3 grams Gelatin
• 1 tbsp Chicken soup stock granules
• 20 Gyoza skins
• 1 Chinese cabbage

1. Make the soup: Boil some water in a pot.
2. Add the chicken soup stock granules and gelatin, then mix.
3. Transfer to a bowl and chill in the refrigerator.
4. When it gets thick, break it up with a fork.
5. Chill again in the refrigerator.
6. Make the filling: In a bowl, add all the ingredients to make the filing and knead well until it becomes sticky.
7. Add the mixture from Step 2 and quickly mix together.
8. Wrap the filling with gyoza skin.
9. Place a small portion of filling into the middle of each skin.
10. Bring the edges to the top and pinch the edges in a pleated fashion.
11. Choose a plate that can fit inside your frying pan when you're holding it with both hands.
12. Line the plate with leaves from a Chinese cabbage and place the dumplings on top of it.
13. *Make sure you leave some space between the dumplings.
14. Line the bottom of your frying pan with parchment paper, add some water and put the small plate over it.
15. Place the plate with the dumplings on top.
16. Cover with a lid, steam-fry for 5 minutes and serve.

ground pork, japanese, garlic, ginger, soy sauce, sake, sesame oil, katakuriko, water, gelatin, chicken soup stock granules, skins, chinese cabbage

Taken from cookpad.com/us/recipes/152111-xiaolongbao-chinese-soup-dumplings-made-with-gyoza-skins-in-a-frying-pan (may not work)