Easy Xiaolongbao - Packed with Collagen

• 40 Gyoza wrappers
• 320 grams * Ground pork
• 1 * Green onion or scallion
• 1 tbsp * Soy sauce
• 1 tbsp * Oyster sauce
• 1 tsp * Chicken soup stock granules
• 150 ml Water
• 50 ml Sake
• 15 grams Powdered gelatin
• 1 tbsp Chicken soup stock granules

1. Add all of the ingredients in a small saucepan and simmer.
2. Once the gelatin dissolves, turn off the heat and set aside for a while.
3. Finely chop the green onion, add the * ingredients in a bowl, and mix until the mixture becomes sticky.
4. Spread out the mixture from Step 2 in a shallow container.
5. Since I didn't have a suitable-sized container, I used a square-shaped plate.
6. Once the mixture from Step 1 is cooled, pour it into the container from Step 3.
7. It might seem that there's too much liquid, but don't worry.
8. Chill the mixture from Step 4 in the refrigerator.
9. Once it sets, it will look like this.
10. Divide the filling from Step 5 into 40 equal portions, and wrap them in the gyoza wrappers.
11. Wrap them in any shape, like kinchaku pouches or gyoza dumplings, but be sure to seal them tightly so that the soup doesn't leak out.
12. You might be wondering if these in the photo are really xiaolongbaos.
13. But don't worry, you're allowed to form them into any shape!
14. Line a sheet of parchment paper in the preheated steamer and place the xiaolongbaos, leaving gaps in between them.
15. Cover, steam them for 5 minutes over high heat, and they're done.
16. Enjoy the piping hot xiaolongbaos served with julienned ginger and vinegar soy sauce.
17. They have plenty of soup inside, so be sure to serve them with a Chinese soup spoon.

wrappers, pork, scallion, oyster sauce, chicken soup stock granules, water, sake, powdered gelatin, chicken soup stock granules

Taken from cookpad.com/us/recipes/149731-easy-xiaolongbao-packed-with-collagen (may not work)