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1
Add all of the ingredients in a small saucepan and simmer.
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2
Once the gelatin dissolves, turn off the heat and set aside for a while.
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3
Finely chop the green onion, add the * ingredients in a bowl, and mix until the mixture becomes sticky.
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4
Spread out the mixture from Step 2 in a shallow container.
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5
Since I didn't have a suitable-sized container, I used a square-shaped plate.
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6
Once the mixture from Step 1 is cooled, pour it into the container from Step 3.
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7
It might seem that there's too much liquid, but don't worry.
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8
Chill the mixture from Step 4 in the refrigerator.
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9
Once it sets, it will look like this.
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10
Divide the filling from Step 5 into 40 equal portions, and wrap them in the gyoza wrappers.
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11
Wrap them in any shape, like kinchaku pouches or gyoza dumplings, but be sure to seal them tightly so that the soup doesn't leak out.
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12
You might be wondering if these in the photo are really xiaolongbaos.
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13
But don't worry, you're allowed to form them into any shape!
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14
Line a sheet of parchment paper in the preheated steamer and place the xiaolongbaos, leaving gaps in between them.
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15
Cover, steam them for 5 minutes over high heat, and they're done.
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16
Enjoy the piping hot xiaolongbaos served with julienned ginger and vinegar soy sauce.
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17
They have plenty of soup inside, so be sure to serve them with a Chinese soup spoon.
