Chinese Soup Dumplings Recipe! (Xiao Long Bao)
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- Опубліковано 4 жов 2024
- Ever wondered how they get soup inside dumplings? Well find out in today's episode of Wok Wednesday, where Jeremy shows us how to make dumpling pastries and delicious soup dumplings!
To find the recipe for this dish, click the link below!
bit.ly/2FyQwJk -
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Chinese Soup Dumplings Recipe! (Xiao Long Bao) -
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![🌱VEGAN DIM SUM RECIPE | Steamed Soup Dumplings, juicy and yummy! [ Xiao Long Bao ]素小籠包](/img/n.gif)
I’m a French chef with my proper skills, but wow tried to do this at home, it’s a real master trick. I will try and try. My first error my feeling was too wet. And the second is the quality of my floor. Will work on it. Really nice to follow you. Thank you.
Me: "I can make better dumplings then any asian!"
Posh Chinese Brit: "Hold my beer."
Haha - Lee
I'm always impressed when I see someone who can drink scaling hot soup without a problem. 🔥
The soup in these dumplings was hotter than the sun - Lee
@@SchoolofWok Haha, the reason I love soup dumplings on the rare occasion I get to have them is because I love putting the whole dumpling in my mouth and biting into it so the soup bursts out. This is awesome except for the frequent times I burnt my mouth because they were too hot lol.
This is the only food I'll never get tired of 😂
God am I in love with his accent
Me too😍😍😍
I've got the same accent but nobody ever called it sexy before :)
Agreed! 😤🤟🏻
@@debbietaylor2412 Start making videos for people to appreciate it then! 😝
The way this man speaks is just amazing. His accent n his voice is like perfection. Modern day Morgan Freeman
Great learning! It's 2:18 pm from Papua New Guinea in the Oceania region.
I'm gonna try this as soon as possible. This looks great sir.
Let us know how it goes! - Lee
@@SchoolofWok absolutely Sir..
Hi Jeremy, I've been trying to make soup dumplings and your video is the best tutorial on UA-cam. It's gonna help me perfect my xiaolongbao. Your channel is also my new favorite. I love your accent and your smile! I can't wait to try your recipes! Keep going!
Thank you! Great to hear it!
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Fabulous! Thanks Jeremy. I usually buy frozen won ton wrappers. Now i've seen you make them, i'm much more confident to try making my own dough.
Finally found the best video! 😭😭😭
Thank you for sharing the jelly & dough tips! ✨
Glad it was helpful! - Lee
That was the most informative video on dumplings on UA-cam thank you so much for making such video.
Thank you! - Lee
Yeah alot more explanation!
GOBAR JIT . LOL what a name cow shit
can't wait to try this.. thanks for the recipe! 🙂
Thanks! Let us know when you make it! - Lee
Best video on how to make dumpling pleats with the crane. Can’t wait to try
Thank you so much Jeremy, absolutely help and I'll definitely make this.😊👍
You're very welcome!
Wow good work bro! Your explanations are so easy to follow!
Thank you! - Lee
I tried these last summer with a friend, im so glad you dos this video i see where we went wrong. Cant wait to try again!
Send photos to us on social media when you make them! - Lee
Jeremy, you're the best. Loads of love from India.
Thanks! - Lee
Talented man. Very good.
Great explanation of the technique
Thanks! - Lee
👍👍❤️❤️ FASCINATING!!!!!!!
Thanks! - Lee
น่ากินมาก อยากทำตาม
You make it look so easy! 😀. Lots of love from England
Haha, it's easy when you have practiced it loads of times! - Lee
Always delicious !!
I'm pregnant and this is the only thing I can eat. Best recipe ever!😁 I do know the more folds you have the more beautiful it looks
Thanks! - Lee
Making dumplings produces patience 💞
Yeah it does!
Hi Jeremy, can you please share a recipe for honey garlic boneless pork or spare ribs that's restaurant takeaway style? Ive been trying to find one in the youtube world but to no avail. Enjoy ur vids btw. My cooking has gone from 0 to ok because of your vids :) my family was really impressed with my sweet and sour chicken that i made from one of your recipes! Thank you!
Always glad to hear it when someone finds inspiration from us! I'll make a note of your suggestion - Lee
been waiting for this one!
Thank you!
Good stuff, let us know if you decide to make it! - Lee
Probably nobody is going to do all that work. But it looks amazing
I hope someone does! - Lee
Hi Jeremy.. U are just "Ah-May-Zing"
Love from Nepal 🇳🇵🙏
Thanks! - Lee
Chinese dupling and mongolian momo are tasty foods.
I've been looking everywhere and this is the only recipe that doesn't skirt over making the wrapper right. Liked video, will try it once I get the chance
Hope it comes out as well as ours did! - Lee
agar! Noooooooo! We need more pork gelatin stat!!! Great vid man.
Looks absolutely amazing,but the dough proporcion i guess could be the key 🤔😋
Thank you! - Lee
I love xiou long bao Jer. So I'm going to give it a go.... Wish me luck!
Love the way you say "kettle"!! :-)
8:25 art and great instruction here.
Yum yum
Hello I have a question: In what proportions are these flours.
And also how many tapioka starch you have added to the dough.
There's a link to the written recipe in the description, that should tell you everything you need to know - Lee
@@SchoolofWok Thanks Mr Lee
I made these with a pork filling - now I'm hooked! I think I will try buying the ready made wrappers too so I can have them more frequently! The rolling out really hurt my hands
The rolling is quite difficult isn't it! - Lee
Great knowledge but has convince me to buy pre-made Too much palaver for me SMILES
It's a pretty advanced dumpling haha - Lee
Great recepe! I've try Xiao Long Bao in Tapei and I love it! Do you have de recipe of the chicken stock for de filling?
We don't have a recipe for the stock, but we might make a video on how to make it! - Lee
A bit challenging. Looks difficult. Will definitely try to make them.
I have a very nice pro Hobart engine kitchenaide stand mixer ... I use it all the time as I frequently make macarons and lots of good baked stuff but I can’t get this dough to work in it ... I end up with it wrapping on the hook which stops it from touching the sides and becoming kneaded ... I tried to double it to have more volume and that didn’t work well and I had to add way too much flour so it wouldn’t stick ... I was using the hot water method ... should I consider cool water or possibly a mock autolyzing period prior to kneading? Perhaps it’s my flour ... I’m in America ... have tried standard ap flour, bread flour, and cake flour ... I can get Italian double oo here and tapioca starch ... is there a brand of Asian flour to look for at my local Asian grocery?
We use a very fine Chinese flour for this, any brand from an Asian supermarket should work fine - Lee
How old is this dude? He looks so super duper young, and his voice is so soft and sweet. He's so freaking skilled though. He had to have started cooking in the womb.
Haha, no one knows. It's a mystery!
We Asians are young looking. I say mid to late 30's. 😄
Is the dough you use for soup dumplings the same as regular dumplings?
Yes it is! - Lee
i think your biceps grew a shirt size from all that kneading, thanks for the recipe mate.
Haha, the kneading is very labour intensive! - Lee
Nice vid,have you done a video on basic rice cooking because I really struggle with that?
Thanks! We can shoot a video soon for you! - Lee
Nice one
Awesome!
Thanks! - Lee
Awesome content subscribed ...
Thank you! - Lee
Hi. Can i prepare the skin 1 day early?
what can i use instead of agar agar? i have powdered gelatine at home so could i use that instead?
Yes, you could use that instead
So labor Intensive. That's crazy!
There is a lot of work that goes into soup dumplings! - Lee
Оригинално! 🙂
Good details especially on the way you do your pleats. I just have a small problem that I encounter when using jelly for the soup, sometimes the soup dries up or worse, when I put a lot of jelly, when it cools down, it comes back to its jelly form. Is there any way that I could fix it? Thank you!
You are supposed to eat them hot.
They need to be eaten immediately. There's no way to keep it from becoming jelly again, since that's what it originally was.
I always mess up the dough. It’s either too stretchy or too dry, but I still use it. My family loves dumplings
The dough can be a tricky one to get right! Nothing a bit of practise can't fix! - Lee
Jeremy, will appreciate it very much if you can list down all the ingredients and their measurements for us to be able to follow your recipe and thank you for sharing.
The recipe link is in the description! - Chris
Well I wondered how long have you been kneading it..
Am I missing something? There are no "recipes". No quantities that I can find anywhere.
The link is in the description
Is high gluten wheat flour the same as bread flour?
bread flour has slightly less gluten but its very close.
How can I keep the other skins from drying out while I’m pleating the dumplings? I’m not fast enough so the edges begin getting hard
Keep them covered with a damp tea towel, not soaking wet but just a little damp. They should be fine! - Lee
I, like school of Wok.
We like you too... As a friend... - Lee
When you repeatedly ran that cleaver across that stainless steel, my Naniwa Chosera stones started shaking.
Awesome content! you earn a subscribe. Just a tip to level up your production, you should have 2 cameras, one showing the face of the person, and one showing the cook process in the table. instead of changing the angle overtime.
We use two cameras, and have been for over a year now! - Lee
How do you know the flour is ok to set? Maybe a basics video of Chinese cuisine? 😀
What do you mean? - Lee
Subscribed because of the sexy accent
Is it possible to knead the dough too long?
You just want to knead it until it’s smooth - Lee
I want to marry him cos I love food🤤
Cant you just freeze the soup ahead of time and fill the dumplings with that. Seems easier than making a jelly!
When steaming, the dumplings might become too soggy before the dough is able to steam well enough to hold the filling. But it's worth a try.
Yummy
Thanks! - Lee
Oops! Xiao!!!!!
What if I use beef?
Just make sure it's got a high fat content so it doesn't dry out!
@@SchoolofWok ok thanks 😊 👌
👏
👌- Lee
@@SchoolofWok 鬮鸕蠽豓軉灥鑻灨飝纜鑾蠿驨鸛欟欞鸘齽齼鑿鸚囖躨豔黸鼺雧钄钀钂钁鸙癴麢戇龞爧驪韊虋鬱麷靏鸜钃鱹讟纞驫鸝厵籱爨饢鱺癵鸞蘒麣灩籲龖灪爩鱻麤龗齾齉靐龘
@@futassecretingredients810 I just tried to translate this and i'm fairly certain it gave me the wrong translation - Lee
@@SchoolofWok LMAO
What did you say? - Lee
Not gonna lie, I have stolen your dough recipe. May not be the most traditional, but it is definitely my favorite texture.
I used to like watch you (Jeremy) when you told the mesument ingredients for the foods you are cooking! Now I am disappointed in school of wok!!!🤨☹️ school of wok on UA-cam .
U adding agar agar in hot boiling water.. seriously
It’s not a “paint stripper”. It’s a bench scraper/pastry scraper.
He could have gotten one specific for paint. Chefs interchange these tools all the time as long as the serve it's purpose lol
Ok.. chef is really hot 😆
my dumpling is more beautiful and tasty..
Was that a fart at 7:10?
OMG that accent is hot.
He is getting thick, a clear sine his wife is keeping him happy.
Pls mention the ingredients name... I can't understand you
There is a link in the description to the recipe! - Lee
@Pun Jab I that's none of ur business... Oil in ur own machine
I am sure time can be minimized to 7 min
I'm not entirely sure it can, there was a lot in this video - Lee
@@SchoolofWok it's fine. more detailed video than other ones I've seen
I love it
Thanks! - Lee