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91% would make again

Frying Pan Soup Dumplings

Tasty Team

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

Nutrition Info

Powered by
    Calories 329
    Fat 2g
    Carbs 63g
    Fiber 2g
    Sugar 0g
    Protein 11g

Estimated values based on one serving size.

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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