Just a tip, if you want to make a chicken version. When it comes to the broth, dump in chicken feet as a replacement to pork skin. Chicken feet provides a whole lot of gelatin content into the soup which helps make it even firmer when chilled.
thank you! I was kind of curious how i could do it without pork before. I hope i can find chicken feet in my local butcher shop haha i never saw it before i'll ask them.
Came here just to comment that. Glad to see. Also has a very distinct flavor it adds to it too imo. Chicken wings make a good gelatin-content add-in if you can't get chicken's feet too. They're inedible after you cook them in the broth, which is... kind of a shame, but the flavor they add just absolutely kicks ass.
I’d be interested in seeing some videos in a “But Faster” series. Show us how to make quick meals at home faster than you could by driving out to a restaurant, ordering, and returning.
I love this idea I feel it’s what’s missing from the channel most his meal take a good prep time and it takes long but this would be awesome to get people cooking more and learning
This!! Josh touts so much clout to his “but better” series but I think the point he misses is that 90% of the food we call fire is because it’s decent to pull up to the drive through and pick up after a long day at work when you don’t wanna cook
JW does one video where it costs $1.86 to feed a person..then there’s this one, ingredients for stock cost $25-$30? Sure you could go to Asian markets “cheap” but majority won’t. How about a rich stock with a sheet of gelatin instead?
Bro I’m so pleasantly happy every time Josh does non-western dishes because he’s so respectful and you can tell he put in tons of time and effort to make it as authentic as possible. Thank you Josh!
Except he called them "Easy to make" then showed us a ridiculously complicated recipe. Yes, it's easy! just takes a billion steps taking 100 million years and lots of handywork (including detailed work like folding the little dumplings). In fact, this is one of the most complicated and elaborate recipes I have ever seen. Like, has there been a MORE sophisticated recipe on your channel before? LOL
In place of parchment paper, you can line the bottom of the steaming basket with napa cabbage to prevent the dumplings from sticking while having extra food to eat with your dumplings
I've had them but never made them. Burned the inside of my mouth when hot soup exploded out the first time. The soup is very rich (fat enough to be solid at room temp). Biting a hole to let the soup vent is a must and no one warns you about. A very cool experience.
Trader Joes has chicken soup dumplings...and they are pretty legit. I've had XLB at Joe's Shanghai in NYC chinatown and a ton of other places. Trader Joes...he knows.
I said the same thing, but made these a few weeks ago. They're honestly so rewarding. Highly recommend it. I like the chili dip idea, stealing that next time, but it was nice with a ginger/garlic/sesame oil/rice wine sauce, too.
Not without mistakes but Joshua is still one of the best western cook I know that can come close to cook Chinese food somewhat Authentically. I especially appreciated that Josh mentioned hot water for the bun, this is really important for this recipe.Also the 70% fat ratio. Soup dumpling is called guan tang bao/tang bao (灌汤包/汤包 'bun with soup inside) which technicality is a type of xiao long bao（小笼包 'small steamer cooked bun), but not the same. in the end of the day, those are just names...it's common to get them wrong even among Chinese people. the soup meat do not need to be browned but it can be, they will give a bit stronger taste and the soup won't be clean, if you ant to add those, that would be personal preference thing, which is no wrong or right way to do it. However, the original one do not need browning. When making the soup, the first boil is for taking blood out, need shaoxing wine in it. boil until all blood come out then the meat need to be fished out then put in to clean water for second boil with ginger, green onion and other spice you like. If use chicken, you need chicken with the skin, or you will never get the jelly thing. Green onion should not mixed in with the meat until the last moment before making the bun, prevent them from oxidized by the meat too much and start to turn bitter. other than those small things and maybe more practice on how to put the bun together ( Josh's technique is already better than most people who don't cook this type of bun including some Chinese), this recipe is totally legit.
I agree as a fellow Asian person, he does get them close to perfect authentic standard. He is pretty respectful with the culture of the food he is making, and explains things well. Even if disagree with the way he did it sometimes, he still does it well.
I think something was off with the dough. Maybe not thin enough? When you pick up the dumpling it should be weighed down by soup, like a water balloon, not stay flat like a disc. Same thing happens to mine.
Pro tip: before making your dumplings, fry up some of your ground meat mixture and taste it. This way you make sure your salt / seasoning levels are correct before you make a whole batch of dumplings.
If it isn’t, you’re just going to likely dip it in salty soy based dumpling sauce anyway, so I’m a little more lenient with regards to cooking a tester (I don’t bother). End up eyeballing the seasoning
Julia Child approves (cf: Mastering the Art of French Cooking, page 566: "Add all the ingredients [...], and beat vigorously with a wooden spoon until the mixture has lightened in texture and thoroughly blended. Sauté a small spoonful and taste. Then beat in whatever additions you feel are necessary. It should be perfectly flavored.")
@@MorticiaAddams23 I can't agree with this fully. Sure, I'll follow a recipe exact the first time, but different people have different tastebuds and preferences.
Literally just made this. Doubled the recipe and made 32 of them. So freaking good. For those who don’t have an Asian market by you, we got our stuff from our local food lion. We used pork fat back (basically skin but covered in salt) and soaked it in hot water for 30-45 mins before use, and pig feet instead of neck bones. And obviously Boston butt is Boston butt. Since it was doubled I cooked it for 5 hours since I was making it the next day. Saved the Boston butt pieces after making the broth jellies and just pulled it apart with a fork and added bbq sauce and some apple cider vinegar to make a quick pulled pork.
Also keep in mind, I doubled the recipe for soup and filling and even though I made 32 of them I probably only used about 1/4 of the filling and soup jelly.
I've been literally thinking EVERYDAY about those dumplings with soup inside for the past 2 months and now I see that Joshua made them, ahhh im so happy!!
My wife and I have been waiting for a good recipe to follow for xioalongbao for a while now. Definitely excited to try this out. To the folks who criticize the differing perspective of difficulty, most of my American friends find the prospect of making any dumplings by scratch intimidating; when at it's core all it really needs is mixing a bunch of ingredients into a paste & rolling/pinching dough. The process of dumpling making is always time consuming, but it's traditionally a dish that you get the entire family involved in, and spend some time together before breaking bread. The only layer of complexity this adds on top of it is the gelatinous cubes, which essentially boils down to...well boiling. Yes it is a time consuming dish, but the key takeaway is the recipe won't ask anyone to do something beyond their ability. Plus at the end of the day, the point is to have fun with your circle and enjoy some food after some toil to bond over.
I recently made my own potstickers from his video and it was so good, and easier than I thought it would be. I just popped on the tv and just hung out while filling dough. I always find it worth it to make to make everything from scratch even if it does take time, but I’ve learned to plan ahead better.
Yea true, it's great if you have multiple people to assign tasks to but if you're a single person, let me tell you: Don't let the editing cuts fool you, this is a lot of time and work.
@@seanv3180 You can cut some of that time by boiling for less time, and using boiled flour (water roux) instead of as much gelatin. The wrapping is easier if you have a larger dough sheet and cut it into square or rectangular shapes, then fill and close those with a simple pointy cross-shape top, without the traditional swirly bits, with either wavy bits or folded-edges bits (maybe except the tips), or even fork-pinched (like pierogi). Instead of scalding the flour, you can boil some of the flout in that water, and get similar and more consistent results. If you don't have as much meat, you can use fried minced onion mixed with the minced meat. Another trick is to get the soup frozen into ice cubes, then use a thick batter, then after dipping the ice cube in the batter you fry them for the crust to form, then you can keep frying them (but careful to not make them explode) or steam or boil them (again, be careful to not make them explode). And since most ice cubes have rectangular faces, it is easier to wrap them in bulk, by using a smaller bottom sheet on which to place the soup ice cubes, and a larger top sheet which to fold get between the folds with enough slack to cover the cube, then press to seal and cut the gap where the two dough sheets meet, then press ti seal and cut the other gap, then make sure all the ice cubes are sealed. If you really want to push the limits, you can have 2-3 different soups, and maybe mix some mashed fruit or finely-chopped herb or vegetable in the dough for different soup ice-cubes, so you can easily differentiate them, and boil or fry or boil-and-fry them all together, and serve an assortment of soup dumplings. You can even fill the soup dumplings with some ice-cubed leftover soup or stew leftovers, or make cubes from a mix of boiled flour and some more solid leftover foods (i.e. sausages, steak, fries, meatballs, stir-fry, rice with sour sauce, etc.). *Those shortcuts are not traditional, and they might not look as good or taste the same, but they do save up quite a bit of time.*
That's it guys, that was the last video on the channel. We're never going to need another recipe since this is the last and only thing we will ever want to put in our mouth for the rest of our lives. Let's thank Josh for trying to build an audience before releasing this video, in order to make sure as many people as possible would see it. Thank you Josh, really. It's been a great channel!
It was one of my culinary projects for 2022. I can’t believe I made it. I takes a while and the dough folding process is challenging but the flavor is amazing. I always trust your recipes 100% and work with a kitchen scale to keep it accurate. I’m not trying to improvise when I’m making a new recipe for the first time and so far everything I cooked from your channel was freaking delicious! cheers!
Made these last night and I have to say, super freaking good! The only thing I'll say about the recipe is that it was hard to incorporate the aspic mixture into the pork, the cubes would not mix properly unless they were crushed. For anyone who plans on making this, I would recommend that you mince the cubes finely so that they incorporate into the filling more easily and more evenly. Additionally, add some white pepper to the filling. Other than that, amazing recipe overall!
As a Chinese and I really wanna say...... You are the most amazing chef I have ever seen Joshua!!!!!!! Whenever you make some Asian dishes (not just Chinese dishes) you've always got them the right way! I am so glad you always respect the different cultures and are not like the other chef just randomly cook the other culture's food in the wrong way. This is totally the best xiaolongbao!!! It looks god damn great!!!! 你真的是我见过的最棒的厨师了！爱你！！！
I was immediately thinking about making this for my boyfriend’s family, but they’re SDA and don’t eat pork. And you immediately gave a chicken alternative 👏 thank you uncle Joshua!
This is everything I need. Ingredients in description, explained like I'm 5, an occasional joke ( the shout out to his mum is a nice bonus), AND eating tutorial! Just PERFECT
I eat XLB on a regular basis. These look absolutely amazing and authentic. I admire how Josh just creates amazing food originating from all around the world.
Ate these since I was a kid, been wanting to tap into my Asian roots and making these but always found it difficult and puzzling on how the soup is in dumpling. This is super super helpful thank you
These are the dumplings that made me fall in love with Chinese dumplings! I remember in my late teens ordering these at a fancy Chinese restaurant in London China town. It’s a same no regular Chinese restaurant has them as a takeaway item (understandable, given the complexity of their creation), otherwise, they’d be my go to! I always order soup dumplings whenever I’m at a Chinese restaurant visiting London or Vancouver!
So true, he's got a bloody fantastic sense of humor and, talk about the cooking skills that go hand in hand with his shockingly hyper witt. No chance of feeling h'angry
Thank you so much, Josh, for emphasizing the nature of learning, PRACTICE makes you get better. So many adults forget that, and quit because they don’t get it right immediately.
I am in tears when Joshua teaches me how to make the iconic food from my home town definitely going to make them. We also have a song to help you remembering the tricks to eat soup dumplings without losing all the soup or burning yourself. “pick it up generally, and move it slowly, open a window first, and drink the soup later”
It’s my birthday today and this video is such a gift. I live in a tiny isolated town and not many food places to eat. I miss these so much. Now I know the secret and can do it. 😍thanks
Made these about a year ago. Delicious. The wonderful thing is, you can make *any* soup filling, even dessert fluids, by adding gelatin or some other melt-able hydrocolloid. Say you want a hot chocolate dumpling...add gelatin to hot chocolate, cool, toss in some *pre-soaked* marshmallows (or toasted hazelnuts) for textural variation, then gently cook by preferred method. If you're pan-frying, maybe try chili-/ginger-oil. Finish with a dusting of cinnamon and garnish with slices of strawberry. You're welcome. These are best pan-fried, then steam-finished, as gyoza. The browning of the wrapper is something I just can't live without.
tell me why i was Just looking up soup dumplings last night before bed since i'm super craving them and now i wake up and this is uploaded? love you so much josh!! i just got your cookbook for christmas and i'm super excited to start using it!
You are a blessing to the internet. - Trader Joes pork soup dumplings has got me in a choke hold. Its getting a little expensive. Your video has saved my wallet. THANK YOU SOOOO MUCH.
So glad to see you post a video on making these, my mom and I have been wanting to make them for forever, I've done several of your other recipes as well and loved them all (tonkatsu, chili oil, wellington, prime rib, chicken parm, etc) all absolutely amazing and I love how I've been able to tweak many of the recipes and put my own spin on them. Keep up the amazing work 😁
You should try Georgian dumplings Khinkali - they're amazing :)) The herbs used in them really compliment the dish. And they have broth inside, too. :))
@@Emperorerror Have to visit to understand it! It all comes down to ingredients. They pretty much has no intensive farming... Livestock free roaming etc..
WOW! Thank you Josh, this is by far the best soup dumpling recipe I have ever made, and I’ve tried a bunch. Like you I could eat a million of these little gems. I love your videos and have your unapologetic cookbook on my counter everyday. Although, it’s hard to keep up with raise your own cow, milk it, turn it into butter, cheese etc. but I’m doing my best! Note to readers, written recipe on his web has incorrect qty of pork for the filling. It will be 1 lb of pork all together. Also, I’m a lefty and had a real hard time with the pleating of the wrappers, I found it easier to put the wrapper down and pleat it on a towel.
Daaanngg! Yeeeee。。haaaa。。。。You are better than many Chinese "chefs" when come to making this Shanghai favorite dumpling, Xiao Long Bao (小笼包）......delicious!
this is the only video i watched AND I LOVE THIS MAN. this is legit my favorite food and I ALWAYS, and I MEAN ALWAYS get it when getting dim sum. it is so freaking good so please try it and as he says, go into a different hemisphere. please try it PLEASE PLEASE PLEASE. it is so good and i swear YOU WILL ENJOY IT
Ooohhohoho, I'm so looking forward to making these myself. Thank you for the video Josh! I love getting these from Din Tai Fung, but hate that it costs $18 for 10 pieces. I have an extended weekend coming up, so a perfect chance to try making these and being in sheer Xiaolongbao bliss! Course will need to do a taste comparison of the two.
Since I don't eat meat anymore I never imagined I would watch an entire recipe with it, but with this one I simply had to because I feel super nostalgic about it. With a student exchange programme I went to China in early 2019 and a lot of times it was only the mother that took me out to have some food (some awkward times since I dont speak Chinese and she didnt speak English plus I'm rather socially incompetent). One day we had to wait for her dauughter to be finished with school and went to this very small and local reastaurant near the school and she orederd Xiaolongbao (I had never heard of them at this point) for me and I hadn't stopped thinking about it for months after. Like I said I don't eat meat anymore and wouldn't want to eat authentical Xiaolongbao with meat either again but now I can stop wondering how they were able to get the broth in there and remember the absolute awesome taste. Thank you yt for recommending and thank you Joshua for making this video :))
I highly recommend just popping the entire thing into your mouth. The burst of flavour from the soup and the dumpling exploding in your mouth is so satisfying and will send you to the 4th dimension.
Love the recipe! A few things as to how I personally enjoy these, in Taiwan we always use baby ginger which is a lot less spicy and gives a fresher taste to it. Second, I usually am too lazy to pour the soup out and what not so I just dip the whole dumpling in sauce, get some ginger and then eat it whole haha
1:17 "aspic, which in most culinary cases sucks" me, a Russian, right after the New Year feasts: I'm gonna pretend you didn't just say that, Josh. Come back after you've eaten some proper Russian _holodets._
Just made this, made the soup last night, had to make a few adjustments based on the ingredients I could get. I used cut pork feet instead of neck bones and pork loin instead of butt and OMG the soup is prob the best I have ever EVER made EVER! Y'all even if you dont make the dumplings, you HAVE to make this soup. Currently getting ready to make the filling and the dumpy-boiz and i can tell they gunna be fire XD
Most of it is bones, but you could cut whatever meat there is into little cubes, fry potatoe cubes of similar size and mix it all with caramelized onions and a bit of chili jam. I do that with whatever soup meat I have left.
Good attempt in your initial attempt to pronounce _xiaolongbao_ the trick is that the _b_ is actually a _p_ sound but pronounced without aspiration (like the _p_ in dumpling). While the English term for _xiaolongbao_ is often localized as "soup dumpling" to better describe the dish to the uninitiated, the name _xiaolongbao_ actually means "little basket bun". _Xiaolong_ refers to the bamboo basket the _xiaolongbao_ are steamed in, and _bao_ means "bun" (same word as _bao_ from your Charsiew bao video) and not a dumpling.
I am from argentina and never even had these until I visited new york. I was so blown away by them that on the day i was leaving I almost missed my flight because I had to go have them one last time. I learnt how to make them later and I cooked them for my gf on our first date. we're now living together. the recipe I did was the reverse engineering I managed of the pan fried ones.
um, we actually close xiaolongbao up when we are making those "wrinkles." We don't make the wrinkles and then close them...They are not there just for the aesthetic. They are actually there for a function. I really appreciate the effort josh put into understanding the food that we have. But maybe next time, please be careful with the word "authentic." Because what most restaurants have in the US are not exactly the same as the one we have on the street in China. They are kind of a sweeter and flatter version in the US. In China, when we hold up the dumplings, the soup inside should be full enough to make the bottom skin drop a little bit instead of being absorbed. So please be aware of the fact that the soup dumplings, or xiaolongbao, most people have here are not accurate, but rather an "Americanized" version. I would actually be very excited if Josh could visit Shanghai one day and taste the actual dumplings and know what I am talking about. The soup that drops the bottom of the dumpling's skin is the best part of eating xiaolongbao. We also have a way of eating them. hehe
Try meatloaf cooked in a muffin tin instead of a loaf so each portion gets crunchy edges and instead of ketchup use hot pepper jelly 🤤 absolutely amazing it it and your welcome. eat on a Hawaiian bunn and with Mayo and a thick slice of cheddar cheese or pepper jack cheese THICK 👌🏻 FUCKING MINT
Be careful if you use the recipe on the website, the measurements for the filling are incorrect as it calls for 4 pounds of pork total instead of 1 pound, which messes up the proportions and leaves you with a massive bowl of filling that’s poorly seasoned. I think otherwise the recipe is great and I’m planning on just re-seasoning my huge 4x bowl of pork and making 100 dumplings tomorrow 👊🏻👊🏻
I have never made any kind of stock, don’t even mention gelatinous stock, but as a believer that xiao long bao is the truth of the universe I will now begin this journey to the homemade xiaolongbao wish me luck
Pro tip! If you don’t want to have to skim of the blood foam from the top (and also to make the broth extra tasty!!), roast the meat in the oven first until just the outside of it is cooked. Personally, I make my broth in a cast iron Dutch oven so I can do this more easily since you can both roast and boil in one. 😁
great vids man .. as good as they editing is and as funny as you are don’t forget to remember to go into detail as well ..like why your doing what your doing .. thanks man
Wow it's a rare treat when I stumble across someone i subscribe to, from a first impression, let alone barely 2mins past the intro. Not gonna lie ya had me at "juicy juicy, squirt squirt"
Josh, challenge round. Can you make this as a vegetable soup dumpling? Personally I don't know how, but I've got friends who are vegetarian who will never know this kind of starburst experience.
Dude, the way you described the food, definitely reminded me of the late, great, GOAT, Mr. Anthony Bourdain. You should make some videos in honor of him. Keep up the good work bro. I hope you make it where I’ve always wanted to.
Just a tip, if you want to make a chicken version. When it comes to the broth, dump in chicken feet as a replacement to pork skin. Chicken feet provides a whole lot of gelatin content into the soup which helps make it even firmer when chilled.
thank you! I was kind of curious how i could do it without pork before. I hope i can find chicken feet in my local butcher shop haha i never saw it before i'll ask them.
@@Missxtc chicken wings make good sub if you can't find any.
@@xHARUx326x works but what a waste of wings! Lol
@@patoman9147 I just use chicken skin, makes it pretty jelly :o
Came here just to comment that. Glad to see. Also has a very distinct flavor it adds to it too imo.
Chicken wings make a good gelatin-content add-in if you can't get chicken's feet too. They're inedible after you cook them in the broth, which is... kind of a shame, but the flavor they add just absolutely kicks ass.
I’d be interested in seeing some videos in a “But Faster” series. Show us how to make quick meals at home faster than you could by driving out to a restaurant, ordering, and returning.
I love this idea I feel it’s what’s missing from the channel most his meal take a good prep time and it takes long but this would be awesome to get people cooking more and learning
This!! Josh touts so much clout to his “but better” series but I think the point he misses is that 90% of the food we call fire is because it’s decent to pull up to the drive through and pick up after a long day at work when you don’t wanna cook
@@bigbrassballs Its called "but better" quality is time.
Bon Appetit (I know) has a series called "Taking on Take out"
JW does one video where it costs $1.86
to feed a person..then there’s this one, ingredients for stock cost $25-$30? Sure you could go to Asian markets “cheap” but majority won’t. How about a rich stock with a sheet of gelatin instead?
Bro I’m so pleasantly happy every time Josh does non-western dishes because he’s so respectful and you can tell he put in tons of time and effort to make it as authentic as possible. Thank you Josh!
Thank you papa
He has to maintain his uncle title 😂
Except he called them "Easy to make" then showed us a ridiculously complicated recipe.
Yes, it's easy! just takes a billion steps taking 100 million years and lots of handywork (including detailed work like folding the little dumplings). In fact, this is one of the most complicated and elaborate recipes I have ever seen. Like, has there been a MORE sophisticated recipe on your channel before? LOL
Shuddup bish act like being normal is not normal
In place of parchment paper, you can line the bottom of the steaming basket with napa cabbage to prevent the dumplings from sticking while having extra food to eat with your dumplings
My friend does this I thought that was just how you do it. . . 🤔🤔🤔 But now I see this both very cool and also delicious planning ahead.
The flavor kinda gets into the dumpling though so I use parchment paper.
Love that tip!
Love that tip!
Love that tip!
I’ll probably never make these so I’m just gonna imagine how good they taste.
Mmmmmm
I've had them but never made them. Burned the inside of my mouth when hot soup exploded out the first time. The soup is very rich (fat enough to be solid at room temp). Biting a hole to let the soup vent is a must and no one warns you about. A very cool experience.
Or you can go to a chinese dimsum restaurant in the neighborhood if there’s any
Trader Joes has chicken soup dumplings...and they are pretty legit. I've had XLB at Joe's Shanghai in NYC chinatown and a ton of other places. Trader Joes...he knows.
I said the same thing, but made these a few weeks ago.
They're honestly so rewarding. Highly recommend it.
I like the chili dip idea, stealing that next time, but it was nice with a ginger/garlic/sesame oil/rice wine sauce, too.
Just pay for them..
Not without mistakes but Joshua is still one of the best western cook I know that can come close to cook Chinese food somewhat Authentically.
I especially appreciated that Josh mentioned hot water for the bun, this is really important for this recipe.Also the 70% fat ratio.
Soup dumpling is called guan tang bao/tang bao (灌汤包/汤包 'bun with soup inside) which technicality is a type of xiao long bao（小笼包 'small steamer cooked bun), but not the same. in the end of the day, those are just names...it's common to get them wrong even among Chinese people.
the soup meat do not need to be browned but it can be, they will give a bit stronger taste and the soup won't be clean, if you ant to add those, that would be personal preference thing, which is no wrong or right way to do it. However, the original one do not need browning.
When making the soup, the first boil is for taking blood out, need shaoxing wine in it. boil until all blood come out then the meat need to be fished out then put in to clean water for second boil with ginger, green onion and other spice you like.
If use chicken, you need chicken with the skin, or you will never get the jelly thing.
Green onion should not mixed in with the meat until the last moment before making the bun, prevent them from oxidized by the meat too much and start to turn bitter.
other than those small things and maybe more practice on how to put the bun together ( Josh's technique is already better than most people who don't cook this type of bun including some Chinese), this recipe is totally legit.
loved your insight, fascinating thanks !
I agree as a fellow Asian person, he does get them close to perfect authentic standard. He is pretty respectful with the culture of the food he is making, and explains things well. Even if disagree with the way he did it sometimes, he still does it well.
You're a star
The one thing I felt was missing was the hand minced meat, improves texture so much but pretty much one of the best recipes of it I've seen.
I think something was off with the dough. Maybe not thin enough? When you pick up the dumpling it should be weighed down by soup, like a water balloon, not stay flat like a disc. Same thing happens to mine.
Pro tip: before making your dumplings, fry up some of your ground meat mixture and taste it. This way you make sure your salt / seasoning levels are correct before you make a whole batch of dumplings.
Can’t believe I never thought to do this.... thank you!
If it isn’t, you’re just going to likely dip it in salty soy based dumpling sauce anyway, so I’m a little more lenient with regards to cooking a tester (I don’t bother). End up eyeballing the seasoning
Pro tip: just follow Josh's seasonings. He's already tried out the recipe and adjusted to perfection before filming.
Julia Child approves (cf: Mastering the Art of French Cooking, page 566: "Add all the ingredients [...], and beat vigorously with a wooden spoon until the mixture has lightened in texture and thoroughly blended. Sauté a small spoonful and taste. Then beat in whatever additions you feel are necessary. It should be perfectly flavored.")
@@MorticiaAddams23 I can't agree with this fully. Sure, I'll follow a recipe exact the first time, but different people have different tastebuds and preferences.
Literally just made this. Doubled the recipe and made 32 of them. So freaking good. For those who don’t have an Asian market by you, we got our stuff from our local food lion. We used pork fat back (basically skin but covered in salt) and soaked it in hot water for 30-45 mins before use, and pig feet instead of neck bones. And obviously Boston butt is Boston butt. Since it was doubled I cooked it for 5 hours since I was making it the next day. Saved the Boston butt pieces after making the broth jellies and just pulled it apart with a fork and added bbq sauce and some apple cider vinegar to make a quick pulled pork.
Also keep in mind, I doubled the recipe for soup and filling and even though I made 32 of them I probably only used about 1/4 of the filling and soup jelly.
I've been literally thinking EVERYDAY about those dumplings with soup inside for the past 2 months and now I see that Joshua made them, ahhh im so happy!!
Thats so real, ive been craving these ao badly for this last month
My wife and I have been waiting for a good recipe to follow for xioalongbao for a while now. Definitely excited to try this out.
To the folks who criticize the differing perspective of difficulty, most of my American friends find the prospect of making any dumplings by scratch intimidating; when at it's core all it really needs is mixing a bunch of ingredients into a paste & rolling/pinching dough. The process of dumpling making is always time consuming, but it's traditionally a dish that you get the entire family involved in, and spend some time together before breaking bread.
The only layer of complexity this adds on top of it is the gelatinous cubes, which essentially boils down to...well boiling. Yes it is a time consuming dish, but the key takeaway is the recipe won't ask anyone to do something beyond their ability. Plus at the end of the day, the point is to have fun with your circle and enjoy some food after some toil to bond over.
I recently made my own potstickers from his video and it was so good, and easier than I thought it would be. I just popped on the tv and just hung out while filling dough. I always find it worth it to make to make everything from scratch even if it does take time, but I’ve learned to plan ahead better.
@@samanthaschuck5036 yes!! Theyre so good! When I make them I binge Josh’s videos
Yea true, it's great if you have multiple people to assign tasks to but if you're a single person, let me tell you: Don't let the editing cuts fool you, this is a lot of time and work.
@@seanv3180 You can cut some of that time by boiling for less time, and using boiled flour (water roux) instead of as much gelatin. The wrapping is easier if you have a larger dough sheet and cut it into square or rectangular shapes, then fill and close those with a simple pointy cross-shape top, without the traditional swirly bits, with either wavy bits or folded-edges bits (maybe except the tips), or even fork-pinched (like pierogi). Instead of scalding the flour, you can boil some of the flout in that water, and get similar and more consistent results. If you don't have as much meat, you can use fried minced onion mixed with the minced meat.
Another trick is to get the soup frozen into ice cubes, then use a thick batter, then after dipping the ice cube in the batter you fry them for the crust to form, then you can keep frying them (but careful to not make them explode) or steam or boil them (again, be careful to not make them explode). And since most ice cubes have rectangular faces, it is easier to wrap them in bulk, by using a smaller bottom sheet on which to place the soup ice cubes, and a larger top sheet which to fold get between the folds with enough slack to cover the cube, then press to seal and cut the gap where the two dough sheets meet, then press ti seal and cut the other gap, then make sure all the ice cubes are sealed.
If you really want to push the limits, you can have 2-3 different soups, and maybe mix some mashed fruit or finely-chopped herb or vegetable in the dough for different soup ice-cubes, so you can easily differentiate them, and boil or fry or boil-and-fry them all together, and serve an assortment of soup dumplings. You can even fill the soup dumplings with some ice-cubed leftover soup or stew leftovers, or make cubes from a mix of boiled flour and some more solid leftover foods (i.e. sausages, steak, fries, meatballs, stir-fry, rice with sour sauce, etc.).
*Those shortcuts are not traditional, and they might not look as good or taste the same, but they do save up quite a bit of time.*
Making dumplings or baozi should be a family affair, and not just because doing so saves time.
As a Chinese who grew up in a city where Xiaolongbao is its specialty, I guarantee that these are the best dumplings, no discussion😎
Theyr'e genuinely the nicest thing i've ever eaten.
they arent anything like dumplings tho lmfao
I do love 生煎包 （shengjianbao) even more though!
@@cathar54 生煎包 is the best! I eat several for breakfast almost every other day when I'm back in Shanghai
@@grant1753 It’s literally a soup dumpling
That's it guys, that was the last video on the channel. We're never going to need another recipe since this is the last and only thing we will ever want to put in our mouth for the rest of our lives.
Let's thank Josh for trying to build an audience before releasing this video, in order to make sure as many people as possible would see it.
Thank you Josh, really. It's been a great channel!
Thank you Josh
Thank you Josh
It was one of my culinary projects for 2022. I can’t believe I made it. I takes a while and the dough folding process is challenging but the flavor is amazing. I always trust your recipes 100% and work with a kitchen scale to keep it accurate. I’m not trying to improvise when I’m making a new recipe for the first time and so far everything I cooked from your channel was freaking delicious! cheers!
Made these last night and I have to say, super freaking good! The only thing I'll say about the recipe is that it was hard to incorporate the aspic mixture into the pork, the cubes would not mix properly unless they were crushed. For anyone who plans on making this, I would recommend that you mince the cubes finely so that they incorporate into the filling more easily and more evenly. Additionally, add some white pepper to the filling. Other than that, amazing recipe overall!
he did mention white pepper to the filling i believe
As a Chinese and I really wanna say...... You are the most amazing chef I have ever seen Joshua!!!!!!! Whenever you make some Asian dishes (not just Chinese dishes) you've always got them the right way! I am so glad you always respect the different cultures and are not like the other chef just randomly cook the other culture's food in the wrong way. This is totally the best xiaolongbao!!! It looks god damn great!!!!
你真的是我见过的最棒的厨师了！爱你！！！
I am also Chinese and I whole heartedly agree! Amazing job well done Joshua!
You make a lot of nieces and nephews proud and earn the title of uncle!
He's the coolest of all time because he made these dumplings. He's COAT, if you will. Congrats Josh on making a new acronym.
Bye
Took my 8-months pregnant wife to Joes Shanghai in Chinatown, she ate 48 xiaolongbao on her own. Soup dumplings are legit
There are worse things in life than a soup dumpling pregnancy craving. BTW, I hope everything went well with the pregnancy.
I was immediately thinking about making this for my boyfriend’s family, but they’re SDA and don’t eat pork. And you immediately gave a chicken alternative 👏 thank you uncle Joshua!
This is everything I need. Ingredients in description, explained like I'm 5, an occasional joke ( the shout out to his mum is a nice bonus), AND eating tutorial! Just PERFECT
I eat XLB on a regular basis. These look absolutely amazing and authentic. I admire how Josh just creates amazing food originating from all around the world.
i was literally looking for a soup dumpling recipe last night. thanks papa.
Ate these since I was a kid, been wanting to tap into my Asian roots and making these but always found it difficult and puzzling on how the soup is in dumpling. This is super super helpful thank you
These are the dumplings that made me fall in love with Chinese dumplings! I remember in my late teens ordering these at a fancy Chinese restaurant in London China town. It’s a same no regular Chinese restaurant has them as a takeaway item (understandable, given the complexity of their creation), otherwise, they’d be my go to! I always order soup dumplings whenever I’m at a Chinese restaurant visiting London or Vancouver!
bro these are literally the funniest and most entertaining cooking videos i have ever seen. my god
So true, he's got a bloody fantastic sense of humor and, talk about the cooking skills that go hand in hand with his shockingly hyper witt. No chance of feeling h'angry
Thank you so much, Josh, for emphasizing the nature of learning, PRACTICE makes you get better. So many adults forget that, and quit because they don’t get it right immediately.
I am in tears when Joshua teaches me how to make the iconic food from my home town definitely going to make them.
We also have a song to help you remembering the tricks to eat soup dumplings without losing all the soup or burning yourself. “pick it up generally, and move it slowly, open a window first, and drink the soup later”
Shanghai! That poem's from Shanghai isn't it?
It’s my birthday today and this video is such a gift. I live in a tiny isolated town and not many food places to eat. I miss these so much. Now I know the secret and can do it. 😍thanks
Happy birthday
i know this is late, but happy belated birthday x2.
I made them, and they turned out great! Thank you. They were the best ones that I've ever had. Never thought making them would be so easy lol
Made these about a year ago. Delicious. The wonderful thing is, you can make *any* soup filling, even dessert fluids, by adding gelatin or some other melt-able hydrocolloid. Say you want a hot chocolate dumpling...add gelatin to hot chocolate, cool, toss in some *pre-soaked* marshmallows (or toasted hazelnuts) for textural variation, then gently cook by preferred method. If you're pan-frying, maybe try chili-/ginger-oil. Finish with a dusting of cinnamon and garnish with slices of strawberry.
You're welcome.
These are best pan-fried, then steam-finished, as gyoza. The browning of the wrapper is something I just can't live without.
tell me why i was Just looking up soup dumplings last night before bed since i'm super craving them and now i wake up and this is uploaded? love you so much josh!! i just got your cookbook for christmas and i'm super excited to start using it!
Never thought i'd be learning how to make xiaolongbao - a local snack of my hometown, from the same guy I learned how to bake cookies from.
You are a blessing to the internet. - Trader Joes pork soup dumplings has got me in a choke hold. Its getting a little expensive. Your video has saved my wallet. THANK YOU SOOOO MUCH.
Seriously soup dumps are AMAZING !!! I only had them once in Texas and I never had them again. And I shove the entire in my mouth it’s amazing
These look so delicious! His videos never fail to make me smile! I can’t wait to make these!
So glad to see you post a video on making these, my mom and I have been wanting to make them for forever, I've done several of your other recipes as well and loved them all (tonkatsu, chili oil, wellington, prime rib, chicken parm, etc) all absolutely amazing and I love how I've been able to tweak many of the recipes and put my own spin on them. Keep up the amazing work 😁
You should try Georgian dumplings Khinkali - they're amazing :)) The herbs used in them really compliment the dish. And they have broth inside, too. :))
My immediate thought too. This is pretty much almost the same thing.
Any recommended recipes? Would be interested to learn about Georgian cuisine
@@Emperorerror Have to visit to understand it! It all comes down to ingredients. They pretty much has no intensive farming... Livestock free roaming etc..
complement please
Yes I've made these before and they're so delicious!
WOW! Thank you Josh, this is by far the best soup dumpling recipe I have ever made, and I’ve tried a bunch. Like you I could eat a million of these little gems. I love your videos and have your unapologetic cookbook on my counter everyday. Although, it’s hard to keep up with raise your own cow, milk it, turn it into butter, cheese etc. but I’m doing my best! Note to readers, written recipe on his web has incorrect qty of pork for the filling. It will be 1 lb of pork all together. Also, I’m a lefty and had a real hard time with the pleating of the wrappers, I found it easier to put the wrapper down and pleat it on a towel.
Daaanngg! Yeeeee。。haaaa。。。。You are better than many Chinese "chefs" when come to making this Shanghai favorite dumpling, Xiao Long Bao (小笼包）......delicious!
0:50 Let's make this Xiao we? LOL
I've watched this 3 times already seeing if this is something I can make this weekend!
I ADORE dumplings. These look insane....! I need some delicious dumplings right now......lol
The first 30 seconds had me sold the quickest decision of my life honestly never seen you channel but I will most definitely see more of it
I tried making these for a party lol… they didn’t look super great but everyone said they tasted good 😌 thank you Josh
Finally, I’ve been waiting a long time for it
*_This looks too delicious! You made this brilliantly._*
You should make a series called "But Simpler" where you tell us how to cook complicated foods easily and quickly
I like this guy's sense of humor when he's narrating while we watch the video
this is the only video i watched AND I LOVE THIS MAN. this is legit my favorite food and I ALWAYS, and I MEAN ALWAYS get it when getting dim sum. it is so freaking good so please try it and as he says, go into a different hemisphere. please try it PLEASE PLEASE PLEASE. it is so good and i swear YOU WILL ENJOY IT
Another idea: instead of using parchment paper use cabbage leaves for a less wasteful option!
Or even lettuce.
As a nice bonus, there are no PFAS in cabbage.
@@itsmrdante6274 nope, no, we don’t do that here, napa cabbage only
jk tho have whatever you want with it
BEST BUNS EVER🥵 and I got your cookbook for Christmas TWICE 🔥💕 thanks for the quality content as usual Josh and crew!!!🔥
Ooohhohoho, I'm so looking forward to making these myself. Thank you for the video Josh!
I love getting these from Din Tai Fung, but hate that it costs $18 for 10 pieces. I have an extended weekend coming up, so a perfect chance to try making these and being in sheer Xiaolongbao bliss!
Course will need to do a taste comparison of the two.
Since I don't eat meat anymore I never imagined I would watch an entire recipe with it, but with this one I simply had to because I feel super nostalgic about it. With a student exchange programme I went to China in early 2019 and a lot of times it was only the mother that took me out to have some food (some awkward times since I dont speak Chinese and she didnt speak English plus I'm rather socially incompetent). One day we had to wait for her dauughter to be finished with school and went to this very small and local reastaurant near the school and she orederd Xiaolongbao (I had never heard of them at this point) for me and I hadn't stopped thinking about it for months after. Like I said I don't eat meat anymore and wouldn't want to eat authentical Xiaolongbao with meat either again but now I can stop wondering how they were able to get the broth in there and remember the absolute awesome taste. Thank you yt for recommending and thank you Joshua for making this video :))
I highly recommend just popping the entire thing into your mouth. The burst of flavour from the soup and the dumpling exploding in your mouth is so satisfying and will send you to the 4th dimension.
Josh, thank you so much for all the things you're teaching us! Would you be interested in doing an Austrian dish? :) lots of love!
Finally!!! Finally you made the best dumpling (at least for me). I will try to make it myself during Chinese new year. Can't wait!
I really wanted this recipe long time ago thanks !!! I’ll go make it right now
Loving that Vicram reflection in the microwave at 4:05
I'm Chinese and I love learning this dish from Josh!
Love the recipe! A few things as to how I personally enjoy these, in Taiwan we always use baby ginger which is a lot less spicy and gives a fresher taste to it. Second, I usually am too lazy to pour the soup out and what not so I just dip the whole dumpling in sauce, get some ginger and then eat it whole haha
Uncle Roger could be here any Minute
true😂 3:39
Its a bummer he doesnt react to thia one although joshua did everything PERFECT
1:17 "aspic, which in most culinary cases sucks"
me, a Russian, right after the New Year feasts: I'm gonna pretend you didn't just say that, Josh.
Come back after you've eaten some proper Russian _holodets._
I have to your video a five star review. Excellent information and presentation. Watch it while my mouth is dripping like autumn rain.
Just made this, made the soup last night, had to make a few adjustments based on the ingredients I could get. I used cut pork feet instead of neck bones and pork loin instead of butt and OMG the soup is prob the best I have ever EVER made EVER! Y'all even if you dont make the dumplings, you HAVE to make this soup. Currently getting ready to make the filling and the dumpy-boiz and i can tell they gunna be fire XD
What do you do with the leftover meats and stuff after boiling them for the broth?
Most of it is bones, but you could cut whatever meat there is into little cubes, fry potatoe cubes of similar size and mix it all with caramelized onions and a bit of chili jam. I do that with whatever soup meat I have left.
Good attempt in your initial attempt to pronounce _xiaolongbao_ the trick is that the _b_ is actually a _p_ sound but pronounced without aspiration (like the _p_ in dumpling).
While the English term for _xiaolongbao_ is often localized as "soup dumpling" to better describe the dish to the uninitiated, the name _xiaolongbao_ actually means "little basket bun". _Xiaolong_ refers to the bamboo basket the _xiaolongbao_ are steamed in, and _bao_ means "bun" (same word as _bao_ from your Charsiew bao video) and not a dumpling.
I feel like the b/p is regional, I definitely make more of a b sound for 包. What stuck out more to me was how he said 小.
yeah from where im from, we pronounce bao with a b sound. xiao should be pronounced with an "sh"
I love you Josh, but when you say "it's actually really easy..." I will take that with a shaker of salt
This is like the best recipe for soup dumplings I can find on youtube. Looks even better than ones I have had in China. Thank you Joshua!
I did make these and it was very good, but nothing beats my family recipe that did not change since 1942
"Do you know what else shoots hot juices into your mouth after one bite?"
I'm so done
he’s finished too 😏
@1:58, you say 3/4 pounds or 454 grams of pork skin. But 454 grams is equal to one pound.
I love your videos man but you’re always like “this one is super simple, it only takes 2 days and uses every pot, pan, bowl, and tray you have”
As a chinese, i can voucher that this dude definitely got the cooking genius vibes in his veins.
I am from argentina and never even had these until I visited new york. I was so blown away by them that on the day i was leaving I almost missed my flight because I had to go have them one last time. I learnt how to make them later and I cooked them for my gf on our first date. we're now living together. the recipe I did was the reverse engineering I managed of the pan fried ones.
Papa please make VEGETARIAN recipes. Please 🥺🙏
my toxic trait is thinking i could seal a dumpling first try
um, we actually close xiaolongbao up when we are making those "wrinkles." We don't make the wrinkles and then close them...They are not there just for the aesthetic. They are actually there for a function. I really appreciate the effort josh put into understanding the food that we have. But maybe next time, please be careful with the word "authentic." Because what most restaurants have in the US are not exactly the same as the one we have on the street in China. They are kind of a sweeter and flatter version in the US. In China, when we hold up the dumplings, the soup inside should be full enough to make the bottom skin drop a little bit instead of being absorbed. So please be aware of the fact that the soup dumplings, or xiaolongbao, most people have here are not accurate, but rather an "Americanized" version.
I would actually be very excited if Josh could visit Shanghai one day and taste the actual dumplings and know what I am talking about. The soup that drops the bottom of the dumpling's skin is the best part of eating xiaolongbao. We also have a way of eating them. hehe
W
i respect this guy so much! he respects other cultures and recipes
You're killing meeeee with this dumpling and also ur cuteness 😭
6:47 Ayo?
Try meatloaf cooked in a muffin tin instead of a loaf so each portion gets crunchy edges and instead of ketchup use hot pepper jelly 🤤 absolutely amazing it it and your welcome. eat on a Hawaiian bunn and with Mayo and a thick slice of cheddar cheese or pepper jack cheese THICK 👌🏻 FUCKING MINT
damn, I have to try that
@@thirstfast1025 use bacon grease to keep the meat from sticking to the muffin pan and adds flavor 👌🏻
@@nonodaclown9033 omg, this only makes it better!
Be careful if you use the recipe on the website, the measurements for the filling are incorrect as it calls for 4 pounds of pork total instead of 1 pound, which messes up the proportions and leaves you with a massive bowl of filling that’s poorly seasoned.
I think otherwise the recipe is great and I’m planning on just re-seasoning my huge 4x bowl of pork and making 100 dumplings tomorrow 👊🏻👊🏻
I have been wanting soup dumplings for almost 2 years now… i will invest to make these 🥟
I have never made any kind of stock, don’t even mention gelatinous stock, but as a believer that xiao long bao is the truth of the universe I will now begin this journey to the homemade xiaolongbao wish me luck
Everything is better when u make it w your own two hands 🙌🏼
Xiao long bao is one of my favorite foods in the world.
Soup and dumplings unite into one holy matrimony! Definitely going to try this out.
Pro tip! If you don’t want to have to skim of the blood foam from the top (and also to make the broth extra tasty!!), roast the meat in the oven first until just the outside of it is cooked.
Personally, I make my broth in a cast iron Dutch oven so I can do this more easily since you can both roast and boil in one. 😁
I just had xiaolongbao yesterday, and last week, and the other week… I intend to have xiaolongbao everyday if I could ❤
great vids man .. as good as they editing is and as funny as you are don’t forget to remember to go into detail as well ..like why your doing what your doing .. thanks man
小笼包子 Xiǎo lóng bāozi steamed dumplings 好吃😋mmm
Thank you for this recipe! I however have celiac disease and am going to attempt to make gluten free wrappers so wish me luck!
How did it go? I am also celiac and attempting to make these!
Wow it's a rare treat when I stumble across someone i subscribe to, from a first impression, let alone barely 2mins past the intro. Not gonna lie ya had me at "juicy juicy, squirt squirt"
Josh, challenge round. Can you make this as a vegetable soup dumpling? Personally I don't know how, but I've got friends who are vegetarian who will never know this kind of starburst experience.
I have been watching you for yearssss and I’ve been patiently waiting for you to make this video 🤩🤩
ive been wanting for you to make a video on this 😭 im so happy
Dude, the way you described the food, definitely reminded me of the late, great, GOAT, Mr. Anthony Bourdain. You should make some videos in honor of him. Keep up the good work bro. I hope you make it where I’ve always wanted to.
I love when guys cook! ❤❤❤❤❤
i loveeee xiao long bao so much!
Bro is my favorite youtube chef ever 😹😹
The best. Simply the best dumplings. And I can’t wait to try these.