Quick Xiaolongbao

• 100 grams Ground pork
• 1/3 Japanese leek
• 1 Ginger juice
• 1 Store-bought coffee jelly
• 8 pieces Gyoza dumpling skins
• 1 Salt and pepper
• 1/4 Onion
• 2/3 tbsp Chinese soup stock
• 1 tbsp Soy sauce
• 1 Oyster sauce

1. Chop the Japanese leek and onion finely.
2. Add all the ingredients into a plastic bag and mix well.
3. Place a piece of gyoza skin into a bento divider cup and add an adequate amount of filling from Step 1 into it.
4. I learned that you can wrap it easily by folding the edges of the cup together.
5. I did it however, with my hand, so they look like "gyoza" rather than xiaolongbao.
6. The TV program introduced a way to steam with a kettle if you don't own a steamer.
7. I steamed in a pot as usual since the kettle-method seems a little dangerous.
8. If you don't have a steamer, use a pot with a lid that is slightly bigger than a flat sieve.
9. Place a small bowl in the pot, add some water and bring it to a boil, then place the sieve with xiaolongbao dumplings on top.
10. Leave some space in between the xiaolongbao, steam them for about 5 minutes and it is done.
11. Though the TV program was not serving it with any sauce, I served mine with garlic soy sauce.

ground pork, ginger juice, coffee jelly, skins, salt, onion, chinese soup stock, soy sauce, oyster sauce

Taken from cookpad.com/us/recipes/155075-quick-xiaolongbao (may not work)