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Frying Pan Soup Dumplings

by Daiki Nakagawa featured in 5 Ways To Make Delicious Dumplings


for 20 dumplings

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


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


  • 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
    Calories 326
    Fat 2g
    Carbs 62g
    Fiber 2g
    Sugar 0g
    Protein 11g

Estimated values based on one serving size.



  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!