Ingredients
20
20 servings
- •20 dumpling wrappers
- •⅔ cup water
- •⅔ cup hot water
- •0.2 oz gelatin powder
- •1 tablespoon soy sauce
- •1 tablespoon chicken stock
- •5 oz ground pork
- •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
Instructions
- 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.
- When set, fluff and break up the jellied soup with a fork.
- 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.
- Scoop a spoonful of filling onto the middle of a dumpling wrapper. Add a spoonful of soup jelly on top.
- Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling.
- Put a plate in a medium pan pan, and lay a piece of parchment paper over it.
- 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.
- Enjoy!
Nutritional Facts
Per 20 servings
- Calories: 329
- Carbohydrate: 63g
- Fat: 2g
- Fiber: 2g
- Protein: 11g
- Sugar: 0g
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