This recipe, inspired by the viral no-wrap soup dumplings on social media, uses bean sprouts for extra volume, making it incredibly budget-friendly at just 50 yen per serving! Simply mix the ingredients in a plastic bag, then steam them in heat-resistant containers in a frying pan. The result is a dish packed with so much rich soup, you can practically drink it!
Ingredients
Main Ingredients (4 servings (using 200ml cups))
- Gyoza Wrappers, 4 sheets
- Bean Sprouts, <b>100g</b>
- Ground Pork, <b>150g</b>
Seasonings
- Soy Sauce, <b>1.5 tsp</b>
- Chicken Consommé Granules, <b>1 tsp</b>
- Sugar, <b>1 tsp</b>
- Minced Garlic, <b>1 tsp</b>
- Sesame Oil, <b>1 tsp</b>
- Water, <b>100ml</b>
Steps
- Place 100g of bean sprouts in a plastic bag and finely mash them.
- Add 150g of ground pork, 1.5 tsp of soy sauce, 1 tsp of chicken consommé granules, 1 tsp of sugar, 1 tsp of minced garlic, 1 tsp of sesame oil, and 100ml of water to the bag. Mix thoroughly by kneading. (The key here is that you don't need gelatin soup to achieve overflowing soup inside!).
- Cut a corner off the bag and squeeze the meat mixture into 4 heat-resistant containers (200ml cups).
- Cover the meat filling with 4 gyoza wrappers.
- Arrange the heat-resistant containers in a frying pan. Add about 1cm of water to the bottom of the pan, cover with a lid, and heat over high heat.
- Once boiling, reduce heat to medium and steam for 8 minutes.
- Carefully remove, being mindful of the heat.
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