Xiaolongbao (Chinese Soup Dumplings) Made From Gyoza Skins

• 30 skins Gyoza dumpling skins
• 200 grams Ground pork
• 1 tsp Grated ginger
• 1/2 Onion
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 tsp Oyster sauce
• 1 Salt and pepper
• 1 tsp Sesame oil
• 1/2 tbsp Shio-koji
• 70 ml Water
• 1/2 tbsp Chicken soup stock
• 4 grams Gelatin

1. Soak the gelatin in water and then heat in a double boiler.
2. Dissolve the gelatin in the chicken soup stock, let it cool and harden.
3. Break apart the hardened gelatin from Step 1 with a fork.
4. Mince the onion and microwave for 1 minute at 600 W.
5. Once the onion from Step 3 has cooled, combine with the rest of the ingredients.
6. Add the soup from Step 2 to Step 4 and wrap the filling in the gyoza skins.
7. Place the wrapped dumplings from Step 5 on a parchment-paper-lined baking tray.
8. Wrap a towel around a lid and cover the dumplings for 5-7 minutes to steam.
9. Once the juices from the meat run clear, they're done.

skins, ground pork, ginger, onion, soy sauce, sake, oyster sauce, salt, sesame oil, koji, water, chicken soup stock, gelatin

Taken from cookpad.com/us/recipes/157434-xiaolongbao-chinese-soup-dumplings-made-from-gyoza-skins (may not work)