Easy Authentic Soup Dumplings (Xiaolongbao)
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- Опубліковано 11 січ 2022
- Making soup dumplings at home is the greatest thing you'll ever do in your home kitchen.
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Full Recipe: www.joshuaweissman.com//post/...
Ingredients Needed:
Pork Version:
- 3/4 lb (454g) pork skin
- 1.5 lbs (680g) pork neck bones
- 1/2 lb (226g) pork Boston Butt (browned)
- 2-3 green onion, sliced into 1 inch pieces
- 1 inch knob Ginger sliced
- 5 cups (1.1kg) water
- salt to taste
Chicken Version:
- 3 lbs (1.36kg) chicken back and necks
- 1 inch Knob Ginger sliced
- 2 green onions, cut into pieces
- 1/2 cup (236g) water
Dumpling Dough:
- 1 1/4 cup or 170g all purpose flour
- 3 1/2 tablespoons 50g hot water
- 3 tablespoons 40g room temperature water
Pork Filling:
- 1 lb (450g) high fat ground pork
- 1.5 tablespoons (22g) shaoxing wine
- 2 tablespoon (30g) soy sauce
- pinch ground white pepper
- 1/2 teaspoon (2g) sugar
- 1/2 teaspoon (2g) salt
- 3 green onion, very finely minced
- 1/2 teaspoon (3g) sesame oil
- 1 cup (235g) broth gel, diced into 1/2 inch pieces
Dipping Sauce:
- 2 tablespoons (17g) spicy chili crisp
- 1/3 cup (88g) black vinegar
- 2 inch knob Ginger, julienned - Навчання та стиль
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?
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!
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’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..
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!!
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.
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
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!
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
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
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.
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!
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
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
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.
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
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
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
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.
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
i loveeee xiao long bao so much!
You’re an amazing, versatile, and funny chef! With all the negative news out there dividing the country, you bring us joy and laughters with these videos, and expose us to delicious foods from different cultures. Thank you for being such a positive force amidst the often negative media environment we’re in!
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.
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!
Looks incredible! Definitely added to the list for a fun weekend project
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!
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.
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.
Looks amazing
That looks so good
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.
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 😁
I’m impressed! That’s looks great!
I love when guys cook! ❤❤❤❤❤
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.
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!
Wow .I'm gonna try it out
This guy is awesome. He is like a yee-hae version of Alton brown and he is teaching me how to make literally my favorite Asian fish. Instant sub.
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?
*_This looks too delicious! You made this brilliantly._*
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
I like this guy's sense of humor when he's narrating while we watch the video
I've watched this 3 times already seeing if this is something I can make this weekend!
These look so delicious! His videos never fail to make me smile! I can’t wait to make these!
Beautiful presentation. Thanks for the INSPIRATION you are an Artyst!
Thank u. This was one of the things I ever wanted to try. And because of u I could do it myself, I was so proud and it was very delicious.
The best dumpling is hargaw (hakau)💖 imo.
Another superb dimsum would be...
stuffed rice wrapped in lotus leave &
springroll w tofu skin &
shumai of chicken+shrimp👍
Also durian pancake😀 & longan pudding & egg tart ❤️❤️❤️❤️
Xiaolongbao is surely the favorite of many ppl. But im more into seafood n plants👍
That's one of my favs aswell
I ADORE dumplings. These look insane....! I need some delicious dumplings right now......lol
Looks delicious
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!
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.
I am so excited. I can't wait to make these!
This looks so good. Never had the opportunity to taste these but wanted to for about 3-4 years now.
Finally, I’ve been waiting a long time for 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
I can’t wait to make these. I’ve been looking for the perfect recipe to try
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!
I really wanted this recipe long time ago thanks !!! I’ll go make it right now
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've wanted to make soup dumplings for a long while, they look so good!
You should make a series called "But Simpler" where you tell us how to cook complicated foods easily and quickly
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!
THIS IS WHAT IVE BEEN LOOKING FOR!!!!! NOW I CANT STOP COOKING THISSS
ughh they are so delish🎉🎉
sip directly from the dumpling. the hesitating hot-soup is where the interest come from. Chinese not always have individual dish for sauces, the spoon is not for soup but the sauce.
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._
It SEEMS so easy to make, I can't wait to try this out
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.
"Do you know what else shoots hot juices into your mouth after one bite?"
I'm so done
he’s finished too 😏
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
Probably the most inspirational I have seen... Ugh drunk and writing my to do list for this dumpling recipe.... Already waiting on your cookbook to arrive now 😭❤️
Just made these and they were absolutely delicious.😊😊😊😊😊
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"
6:47 Ayo?
I have been craving these so much lately and now I can make them! Ahhhhh
小笼包子 Xiǎo lóng bāozi steamed dumplings 好吃😋mmm
I love you Josh, but when you say "it's actually really easy..." I will take that with a shaker of salt
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.
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
That looks really good!
Uncle Roger could be here any Minute
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
The best. Simply the best dumplings. And I can’t wait to try these.
Just made these tonight for the first time, turned out fabulous
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”
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!
i respect this guy so much! he respects other cultures and recipes
Looks delicious.
Papa please make VEGETARIAN recipes. Please 🥺🙏
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 👊🏻👊🏻
Soup and dumplings unite into one holy matrimony! Definitely going to try this out.
This is a very simplified recipe for those who want to make XLB especially if there is no place near them that can make them. In the end, people will complain about authenticity and how there are many mistakes but that's the whole point of cooking. Josh presents a way to do just that with a lot of recipes from around the globe. Is it going to be authentic to everyone especially from the region it's from? The answer is no. But is it authentic to the person who is making it who cannot travel or doesn't have access to a place? The answer is yes. There is no right or wrong, there is the only practice and making something authentic to you. Now that I've said my peace, thanks again Josh for all the work you do for us. I will be making these for my bf's birthday.
"It's super delicious and actually not that hard" then posts video with 8 to 10 hours of work in it lmao, looks great though
Watch out, he’ll complain about you in the video with the baby noises in the background because he doesn’t realise we dont all have days of free time to make gourmet food from scratch
I mean, to be fair, he said that it wasn't difficult, not that it wasn't time consuming. There's a difference.
Not hard, but definitely long
Time consuming is not the same as hard
@@lachlantaylor1225 its home cooked food....not gourmet. It's a common household recipe in china.
Super Delicious Recipe !!!
why is it so tempting to make