(The list below are the ingredients that I added to the original recipe)
Salt and pepper
Chinese soup stock
Chop the Japanese leek and onion finely. Add all the ingredients into a plastic bag and mix well.
Place a piece of gyoza skin into a bento divider cup and add an adequate amount of filling from Step 1 into it.
I learned that you can wrap it easily by folding the edges of the cup together. I did it however, with my hand, so they look like "gyoza" rather than xiaolongbao.
The TV program introduced a way to steam with a kettle if you don't own a steamer. I steamed in a pot as usual since the kettle-method seems a little dangerous.
If you don't have a steamer, use a pot with a lid that is slightly bigger than a flat sieve. 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.
Leave some space in between the xiaolongbao, steam them for about 5 minutes and it is done.
Though the TV program was not serving it with any sauce, I served mine with garlic soy sauce.
Story Behind this Recipe
I saw this recipe on a TV program, and tried making it, but it seemed to lack taste, so I added some extra seasonings.