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Easy Xiao Long Bao Dumplings
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These soup-filled pork dumplings will fill your stomach with happiness.
20 gyoza wrappers (large)
150 grams ground pork
2 stalks green onions
3 grams ginger
1 teaspoon soy sauce
1 teaspoon sesame oil
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon instant chicken bouillon
150 milliliters hot water
3 grams gelatin
Combine chicken soup ingredients in a bowl and mix well. Refrigerate for 1 hour until gelatinized.
In a separate bowl, combine filling ingredients and mix well with hands. Fold in the gelatinized chicken soup.
Put a small spoonful of meat mixture into the center of gyoza wrapper. Wrap dumplings tightly and give it a twist in the center.
Put a sheet of parchment paper on a heat-proof plate and place inside a frying pan. Arrange dumplings on the sheet of paper.
Pour in 100 milliliters of water inside the frying pan. Cover and cook on medium heat for 10 minutes.
Serve with soy sauce and vinegar as a dipping sauce.
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