Xiaolongbao (Chinese Soup Dumplings) Made From Gyoza Skins

Xiaolongbao (Chinese Soup Dumplings) Made From Gyoza Skins

Enjoy these while they're piping hot. They're extremely delicious, so be careful not to eat too many!

Ingredients: about 30 dumplings

Gyoza dumpling skins
30 skins
(For the filling:)
Ground pork
200 g
Grated ginger
1 teaspoon
Soy sauce
1 tablespoon
1 tablespoon
Oyster sauce
1 teaspoon
Salt and pepper
to taste
Sesame oil
1 teaspoon
1/2 tablespoon
(For the soup:)
70 ml
Chicken soup stock
1/2 tablespoon
4 g


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

Story Behind this Recipe

I wanted to eat tons of super juicy Chinese dumplings.