Make the soup: Boil some water in a pot. Add the chicken soup stock granules and gelatin, then mix. Transfer to a bowl and chill in the refrigerator.
When it gets thick, break it up with a fork. Chill again in the refrigerator.
Make the filling: In a bowl, add all the ingredients to make the filing and knead well until it becomes sticky.
Add the mixture from Step 2 and quickly mix together.
Wrap the filling with gyoza skin. Place a small portion of filling into the middle of each skin. Bring the edges to the top and pinch the edges in a pleated fashion.
Choose a plate that can fit inside your frying pan when you're holding it with both hands. Line the plate with leaves from a Chinese cabbage and place the dumplings on top of it. *Make sure you leave some space between the dumplings.
Line the bottom of your frying pan with parchment paper, add some water and put the small plate over it. Place the plate with the dumplings on top. Cover with a lid, steam-fry for 5 minutes and serve.
Story Behind this Recipe
I wanted to eat xiaolongbao (soup dumplings) after seeing them on TV but wasn't really sure how to make the skins and didn't even have a steamer. So I used a frying pan and gyoza skins instead.
- The soup will not melt easily when you mix it with the half-frozen ground pork. - Keep the soup and the filling in the refrigerator until just before using them. - You can also wrap the dumplings like gyoza if they're difficult to wrap.