Original: English

Soup Dumplings (Xiao Long Bao)

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

Enjoy authentic, juicy soup dumplings (xiao long bao) easily made at home with store-bought gyoza wrappers and no steamer! Pan-fried to perfection, these dumplings release a burst of savory broth with every bite, making them a perfect choice when you crave Chinese food without the hassle.

Steps

In a pot, combine 150ml of water and 1.5 tsp of chicken bouillon powder.
🕒 02:22
Place the pot over heat.
🕒 02:25
Once the pot's edges begin to simmer, remove from heat. (Key Tip: To prevent the gelatin from setting too easily, turn off the heat just before it boils.)
🕒 02:46
Add 5g of powdered gelatin and stir until completely dissolved.
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Transfer the gelatin soup to a container.
🕒 03:01
Once cooled to room temperature, refrigerate for 1 to 2 hours, or until set.
🕒 03:09
Finely chop the green onion.
🕒 03:26
In a bowl, add 150g of ground pork and 0.5 tsp of sugar. Knead thoroughly. (Key Tip: Kneading in sugar first helps retain moisture, resulting in tender meat.)
🕒 03:49
Add salt and pepper to taste, and knead until sticky.
🕒 04:07
Add 1 tsp of cooking sake (rice wine), 1 tsp of soy sauce, 1 tsp of oyster sauce, 0.5 tsp of grated ginger, and 1 tsp of sesame oil. Knead thoroughly again.
🕒 04:15
Crush the set gelatin soup with a fork until it resembles small flakes. (Key Tip: Crushed gelatin mimics the juicy broth inside soup dumplings.)
🕒 04:42
Add the crushed gelatin soup and chopped green onion to the meat mixture. Gently mix. (Key Tip: If your hands are warm, the gelatin might melt. If so, cool your hands before mixing.)
🕒 05:04
Place about 1 tablespoon of the meat filling in the center of each gyoza wrapper. (Key Tip: Avoid overfilling; a slightly smaller amount is easier to wrap.)
🕒 05:31
Moisten the edges of the gyoza wrapper with water.
🕒 05:43
Gently press the filling with your thumb while creating pleats along the edge. Twist the center to seal. (Key Tip: Using larger gyoza wrappers allows you to wrap more filling.)
🕒 05:47
All dumplings are now wrapped. This recipe yields 20 dumplings.
🕒 07:12
Line a heatproof dish with parchment paper and arrange the dumplings with space between them.
🕒 07:17
Add about 1cm of water to the bottom of a frying pan and bring it to a boil.
🕒 07:41
Once boiling, turn off the heat.
🕒 07:52
Place a small heatproof dish upside down in the frying pan. (Key Tip: If you don't have a steamer, a frying pan and an upside-down dish can be used as a substitute.)
🕒 07:59
Place the dish with the dumplings on top of the upside-down dish.
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Cover the frying pan with a lid.
🕒 08:16
Turn the heat back on and bring to a boil.
🕒 08:19
Once boiling, reduce heat to medium-low and steam for 10 minutes.
🕒 08:25
If the water runs low during steaming, add a small amount of water and continue steaming.
🕒 08:30
After 10 minutes, turn off the heat and remove the lid.
🕒 08:40
Serve immediately after steaming. (Key Tip: If you don't eat them right away, the soup can soak into the gyoza wrappers.)
🕒 08:52
If you have extra dumplings, you can freeze them in a zip-top bag before cooking for later use.
🕒 11:40