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Frying Pan Soup Dumplings

by Daiki Nakagawa

Ingredients

for 20 dumplings

  • 20 dumpling wrappers
  • ⅔ cup
    water (150 mL)

Soup

  • ⅔ cup
    hot water (150 mL)
  • 0.2 oz
    gelatin powder (5 g)
  • 1 tablespoon
    soy sauce
  • 1 tablespoon
    chicken stock

Filling

  • 5 oz
    ground pork (130 g)
  • 1 green onion, finely chopped
  • 2 shiitake mushrooms, finely chopped
  • ½ inch piece ginger, peeled and grated
  • 1 clove garlic, grated
  • 1 teaspoon
    sesame oil
  • 1 teaspoon
    sake

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Preparation

  1. For the soup, add the hot water, gelatin powder, soy sauce, and chicken stock to a medium bowl. Stir to combine. Pour into a shallow dish and chill in the refrigerator for 1 hour, until set.
  2. When set, fluff and break up the jellied soup with a fork.
  3. For the filling, combine the ground pork, green onion, mushrooms, ginger, garlic, sesame oil, and sake in a medium bowl. Mix with your hands until combined.
  4. Scoop a spoonful of filling onto the middle of a dumpling wrapper. Add a spoonful of soup jelly on top.
  5. Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling.
  6. Put a plate in a medium pan pan, and lay a piece of parchment paper over it.
  7. Set the dumplings on the plate and pour 150 milliliters (⅔ cup) water under the plate. Cover and steam for 5 minutes over medium heat.
  8. Enjoy!
 

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