How to Make Shanghai Soup Dumplings, with Andrea Nguyen
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- Опубліковано 13 жов 2024
- Make Shanghai Soup Dumplings (xiao long bao) at home with this amazing recipe from dumpling expert Andrea Nguyen. chfstps.co/29bF4ll
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![🌱VEGAN DIM SUM RECIPE | Steamed Soup Dumplings, juicy and yummy! [ Xiao Long Bao ]素小籠包](http://i.ytimg.com/vi/x3mQH-fd5Hc/mqdefault.jpg)
I'm Chinese and I think this recipe is pretty good. It's always interesting to see people making our food. Why the comment sections are always claiming it" not authentic"?
cuz it looks nothing better then $2 (a case) soup dumpling in China
+Kai Yan 🙄and no burgers in China is better than what we have in the US. The food needs to be authentic and it also needs some changes. Don't be so closed-minded.
Chen Zhu I never said burger in China is better US burger, and those change does not make it taste or look any better then real Chinese food.
Kai Yan it actually is chinese food, just simpler version and it saves time, much more convenient for home cooks. it's like buying dumpling wrappers at market. Ppl know that handmade warppers would tastes so much better but it's really time-consuming if you make it yourself.
+poolerboy0077 I've seen that video before. I think the old people were actually more comprehensive and modest, which are the most notable culture characteristics of China. Younger generation are more influenced by the medias nowadays and the way they perceive things are changed. Probably part of us who claimed the dish of its inauthenticity just because they wanna people to know what is real, what our true culture is. It's because some of western people believe that food like Panda Express is all what we have. But I think we needs to be more creative when making food especially for a country that have long cuisine history( China, Italy, France..)
i don't think most people appreciate enough, the amount of effort and originality put into chefstep recipe videos, I mean I'm pretty sure there's no where else on the internet that shows how to make a soup dumpling or peking duck... to perfection, may I add. And even more surprising is the fact that they practically get no ad revenue from these videos.
also, as a person from shanghai myself, I can confirm everything about this recipe is traditionally accurate.
So putting gelatin in the soup is traditionally accurate, like they had gelatin back in the days?
Yeah, and they were not authentic because they were using a machine to mix the dough... why didn't they hand mix it? Gotta love YT comments, hey?
Byron Huang well, adding gelatin to soup is about as untraditional as adding enzymes while making cheese. Its there anyways, just something to speed up/enhance the process.
+Dotz I agree with you, people forget that this is ChefSteps - where they find modern ways to replicate old recipes, or to make it easier for the home cook to replicate what commercial kitchens have the equipment, time and resources to do (example - their "apartment ribs" - no commercial-grade smoker required, and geared to those of us in small homes/apartments with tiny kitchens).
If a professional chef shares her technique to get similar results, cooking a small batch for oneself or a small group of people, then kudos to her, and kudos to CS for filming, editing and presenting a seriously delicious-looking dish.
all your vids are like art. i like it the most when there is no talking and just this sweet, soothing music. its so incredibly relaxing!
The music is so soothing and calm made my sunday
That was beautiful! Thank you so very much ❤
I was so captivated by this style of the video.... it was a really great work you guys did, well done!
This is just a work of art. Oddly satisfying to see how it is made!
CS thank you for supplying us with such visually pleasing videos! Has to be one of the best you've made!! ❤️
This was a great video. The recipe seems simple and it will take some practice to make the dumplings. A great thing for a child to learn. I totally understand about the gelatin for making the soup. Thanks for sharing this.
This is a professionally made video. Excellent.
ChefSteps videos are WORKS OF ART.
The ginger flavor is incredible in these, I made soup dumplings for the first time yesterday! And I wished I had made 100 of them. Probably the best thing I’ve ever made.
Did you try and freeze any?
❤❤❤
Beaaaauuuuuuuuuuuuuutifuuuul!!!!... Love the recipe... i can wait to try it myself... Thanks for this video!!!
Awesome videography! And I will try to copy this dumpling. Gracias!
Andreas book is wonderful, have enjoyed it and many of her recipes since I bought it. Thank you guys, for having her on ChefSteps!
I'm a simple man. I see "boi-oi-oi-oing," I hit the thumbs up button.
Lol
You must be on 9gag
chipseater Refuse to go there. I just thought it'd be a light-hearted comment.
TheQ 4
TheQ
Very simple, obviously... 😅😅😅
What an art, so beautiful.
I rarely write comments, but as a Chinese person I have to respond to a few ignorant statements by my people. For all of those who are complaining the use of gelatin, I want to let you know two things. 1: Technically speaking, gelatin is the extraction of pig's skin. 2. At Benu, the 3 michelin starred restaurant in SF, they also add gelatin into their lobster broth instead of the traditional method. So, if you are from China and feel odd about the new method, please shut up and hide your ignorance. I dont want to see a few idiots ruining the openness of my people and culture.
Zhang Xiaochen damn gelatine is made from beef bones
Zhang Xiaochen I agree. The gelatin makes sense to me. I was even excited thinking about a new way to use my mom’s homemade bone broth. (Since bone broth because gelatinous in the fridge. For those of you who don’t know.) Mixing a few scoops in at the last minute would be excellent. 🤤
3.3.5 studios and music your the stupid one. It can be made from any animal with collagen
Your culture brought the corona virus to the world and your gov't keeps taking territory from the victims of your virus so gtfo and stop talking about respect and culture
El Chupacabra wtf is that even for? The coronavirus is nothing more than a mutation, saying that it’s a virus that the Chinese people are responsible of just shows how ignorant of the world you are, I’m not even Chinese, not even close to being it but it’s just so disrespectful what you said, we live in a racist and xenophobic world and it shows
I like this video ! Thank you show how to made the xiao long pao !!!
my new favourite cooking channel
Really very good, I had watch a lot of the video for Chinese soup dumplings, this one is the best
Made this today. Came out soo good. Used minced shrimp instead of pork. Also used Mirin instead of the Chinese wine only bcuz Shoaxing rice wine wasn't available. You have to order the Shoaxing rice wine online, pogado is the best brand. Also did the dough by hand instead.
I honestly expected you to sous vide the soup.
lmao
Stop with this annoying comment.
Lol am gonna be honest. I thought it would be interesting to see how dumplings can be made using sous vide.
Yeap, don't forget to also put it on the BBQ after....
actually i just realised it is not any of chefsteps chefs making this, so the sous vide version will come later on XD
As usual: amazing footage and editing. Thank you for doing homemade soup dumplings justice.
What was the music during this video? I loved it!
I believe they still have an in-house music guy. He's fantastic.
+crimsonfancy He sure is, this was great!
funny, I was watching with headphones and looked over several times to see if my phone was ringing. Though nothing in the music sounds like my ringtone. ;-)
+crimsonfancy It does have a sort of vibration to it, so maybe you unconsciously recognized that as your phone.
Hans was the music man from the beginning I believe but I don't see him listed anymore. I assume they have someone else doing production now.
All music and sound production in CS videos is superb and really adds to the end result. I love it.
As someone who has recently gone through the arduous process of learning how to make these, a few tips and modifications that may help people who want to try this themselves:
1. Do not, under any circumstances, allow your dough to rest. You should make the dough last, and use it within 40 minutes once you finish kneading.
2. If you want to make authentic aspic from pork skin and bones, first submerse them completely in water, bring the water to a roiling boil, then pour out the water and wash EVERYTHING. This will remove the bad odors by cleaning out the impurities.
3. When mixing the filling, use a 3:1 meat-to-aspic ratio. Alternatively, just adding them separately when filling also works, and also lets you use more aspic.
4. When pleating, try to go for at least 20 pleats, and make sure to keep them all together so it provides enough structural support.
Superb editing! Love the content, music and timing! Will try vegan version for this!
Dear people from ChefSteps,
Thank you for your passion and commitment to making these magical videos. I cannot think of nicer way to describe the process of preparing this amazing dish.
love this because it's practical to make at home! thank you!
I have actually had those dumplings in Shanghai and they are fantastic. Now I know how they are made. Thanks.
I want another recipe pls thank you so much andrea
I always order these when we go out to dim sum! One of my favourites! There's nothing more satisfying than the soup bursting out of that dumpling 😍
Hay ChefSteps, I've been watching you guy's videos for a time now and I really like your "other peoples ideas" videos, the mix of yours style of filming and other techniques are really good
Song and video absolutely perfect together!
The recipe is very interesting and the result seems really good.
/ cries because he's a bad cook /
Dude. Hats off to you that you AT LEAST cook.
I have been hoping and dreaming you guys would do this. Oh my soup dumplings lord im in heaven. Shanghai how i miss you
Dat production quality!!
The knife skills in this video! 👏
this is absolutely amazing. I would love to have more videos like this that are (more or less) easy to repeat at home without any necessary equipment! keep up the great content!
I NEED THIS RECIPE!!!!!!!!!
best music choice eveeeer
Just made these today! They were delicious!
this music is well produced. Props to that guy/girl/them/she/her/ma'am/sir.
Those look delicious but I know I couldn't wait for it to cool down, I would scald myself 3 times at least eating those.
Eating them hot is a thing of beauty, makes your eyes water.
Washing this video simply makes my day
Well done, nice presentation. Can the dumplings be frozen (before cooking) for use later?
Awesome Technic
I always wondered! My sister and I thought it was a gel that melts while they steam -- good to know we were on the right track
would these freeze well, i can't imagine doing all that prep unless im making at least a few thousand :D
They should freeze well. Maybe let them come close to room temperature before steaming them?
Id imagine they would, but id worry abiut the dough drying out and cracking coz you would leak all the soup when u steam them
They should freeze well, I've seen frozen xiao long baos back in Hong Kong supermarkets LOL
no dont freeze dumplings like any !....cause liquid inside will cause the skin to crack.
I have made dumplings many times at home, it sure takes much time-effort and I make at least 30-40 of them in order to worth the effort. You can freeze them when they are ready to steam. I also found that it makes almost no difference at all if you steam them at room temperature or while they are frozen. It just takes a little more steaming time for the frozen ones in order to cook the filling.
wow, beautiful job
this video was relaxing to watch
i absolutely love the background music
Looking forward to this new series!
That's amazing! Thanks for sharing that. I've been making lots f dumplings, and Chinese spicey noodle lately. This looks like a lot of fun.
Nicely done!
I watch this video everytime only for the music and beautiful videography.
best vid in ages guys!!! livin it, real!
booooaaaaa! I-m so so so so ososossoooo hungry :) damn thats nice boys, like to join you for a session!
Greetz, you German (Hamburg) loving Chef, Lucas
Really nice work! here a little tip for you, the ginger in the sauce should be cut in really thin filaments, just as thin as you can.
I had these in Chinatown Boston and they were outstanding
A thing of beauty.
so that's how you make the soup..... i thought it had to aspic and that is mission impossible for me to make at home..... but i have everything in my pantry and i can make this!! Thank you!
this is why i enjoy asian cuisine so much. such artistry.
I made this from scratch and my family was super impressed.
More of this! Thanks!
I am obsessed with the song/track.
thanks for telling me the measurements of everything really helpful 👍
The link to the recipe is in the description of the video. The video itself is more to show the process (because it's hard to visualize it from just words) and it does a pretty great job of that.
It's almost as if you've never watched a recipe on youtube, or something.
I want some of these immediately.
These look amazing... I just wish they had specific instructions regarding amounts of each ingredient to add! I'm sure it could be figured out but... I wouldn't wanna screw these up after all that prep!! Is there a link to a site with more specific instructions?
Website
if i compare this video with other vid with same content
i can guarantee chef steps result will come tastier ♡
I like dumpling soup from andrea
This was some next level dumpling guide
Best chinese food i ever tryed
Full recipe pleasse ..thank you
I think I'm drooling ---- yep, definitely drooling 👌🏼
Excellent video! Do you have to cook the meat first or does the meat cook when you steam the dumplings?
the meat cook when you steam it.
This is pretty close to how I make them for my daughters, although I don't pleat nearly as well as that! Those are beautiful! I also make the soup using a pig foot. No ham, no chicken stock, no packaged gelatin. Although, I would say that the soup doesn't get as firm as the stuff in the video. That looks really easy to work with as the stuff I get is very jelly like, but I feel you have to kind of work quickly.
I'm really digging the song they used for the video!! :p that aside, I'm hungry again lol
I made these once but boiled pig skin for an hour or two lol, this is a clever shortcut
yup using gelatin to shortcut the process is quite creative. was it very tiring for u to do it the traditional way? i couldnt imagine preparing this for hours just to make xiao long baos
nah not really, just kinda smelly and messy.
Moonlightrealgirl does making it with pig skin make it taste better?
Allison Om well gelatin is the same thing that comes from boiling pig skin so it should taste about the same. Of course if you used pig legs with some meat etc left, you’d get a deeper flavor but for home cooks I’m sure the gelatin version is still very good
i'm replaying this over and over again because of the music lol
This video was so calming.. my eyes cannot. Also, the song got to me so I decided to listen to it while studying.. and all the words became xiaolongbao's ._.
Hi Andrea , just curious why the bread flour and ap flour. I'm ordering the flours now. Thanks~
I saw these in PUCCA and I have been wanting to try them as the characters would enjoy them alot...I also saw them in the Kung Fus Panda.
I particularly like content like this - stuff I've never seen, but feels authentic and like something I could then try. Maybe because the music reminded me a bit of Daft Punk/Random Access Memories, I couldn't help but think it'd be nice to have Andrea talking over the video (like the track Giorgio by Moroder on the above album).
OMG this looks amazing!!! I bet it tasted even better than it looks!!! :P
Awesome! Can you please make vids on some of the lesser seen (in English at least) dim sum recipes like Shen Jiang Bao (生煎包) or Har gow (虾饺)?
Looks great. Would chicken stock w/ heavy amount of bones work rather than adding gelatin? In any case, I'm going to make them soon.
ChopsticksOverFork yes the bones of chicken and pigs work really well as the collagen is what sets it into a gelatin state. Adding actual gelatin is just a shortcut so it takes less time as you don't need to brew the broth for as long.
Im obsessed with the background music
perfect practice makes perfect
Whoa... I'm sure they taste as good as they look :) Now I want to make them myself 😊😊😊
that background music is 👌👌👌
I'm Russian so I don't care if the recepie is authentic or not I was just looking for it because I really wanted to try them and since there is no place near by I have to do it myself... Anyway thank you for the recepie 👌
Is the ground pork cooked before being put in the dough or that 6-8 min of steam cooks the pork?
Great song!
The background music is glorious!
I love u, Chefsteps
It looks very delicious! :) May I ask for the recipe ingredients weight and yield? :))) TIA
Thank you.
que vídeo más hermoso *.*
Just from a Dimsum chef's perspective, you could use 1 part Cake flour to 3 parts All-purpose so your wrappers would be much much more softer. Bread dough tends to be more tacky but some people like it that way.
thank you, I will try next week
Great Skills, the broth gelatin is a great idea.
You could use bones for a similar effect. It's how a cold Russian dish is made.
Yeah, with gelatin it is possible to make any soul flavor lol
Congrats! I Tried this several times. And always, no matter how much I prctice: the dumplings look like... But they taste good, nevertheless :)