You guys should do a badge challenge where you lay out some ingredients and tells the guys to cook a dish but not tell them what the badge is for so they overthink everything trying to figure it out. A Mystery Badge challenge!
yes! a mystery version of these completely arbitrary, meaningless badges they've been 'earning' will be so interesting and different from the other badge challenges... rather than a group of friends making interesting videos they should try and copy the format of reality tv with a cast of four rewarding themselves with children's scouts badges.
@@kingkarlito you seem very bitter about the badge thing, as if it had any real impact on your life lol The guys have been competing and testing their knowledge - while simultaneously educating the audience on whatever topic they're dealing with - in different ways for years now, the badges are just the newest iteration of that.
You know, I don’t think that Jamie ever cooked from that book solo like Mike did with the Lasagna and Barry did with the omelette. And that’s just not fair is it?
Tossing the recipe and still expecting an amazing outcome is the most ‘normal’ thing to do. Edited to add: Baz grabbing it from the trash and then using it again was brilliant.
@@Rohanology27 yeah, but you can’t oxidize water: you have an O-atom, with 2 bonds to H-atoms, so you have only electron pairs and are unable to add anything to the molecule
Answer to Jamie: Yes - it is technically possible to burn water. According to a brief bit of searching, with the right set of chemicals (apparently fluorine works - rather dangerous so don't) you can cause water to oxidize, thus 'burning' it. So, yes, you can technically burn water. Just not on a stove by itself.
As oxygen being the second most electronegative element, after fluorine, I guess that only fluorine-based oxidants work to _burn_ water. Besides fluorine (which you can find a video on the Periodic Table Videos channel, with the most notable presenter being Prof Poliakoff, who is also an Einstein lookalike), I have heard about chlorine trifluoride which, once, has "set the concrete on fire" as well.
@@MrBlkburn I'm not sure that logic flies. Adding things to water doesn't change the makeup of the water unless it directly reacts with it. Otherwise all you've done is suspended something else in the water thus still being water
@@MrBlkburn You can't burn anything then. Burn is another term for a redox reaction. When you are burning anything, oxygen comes in from the air so if you can't add any "chemicals" you can only burn rocket propellant.
Funfact: the original names of these soup dumplings in Chinese 小笼包 literally translate to little cage dumplings. The proper way to eat it is to bite of the top from in the spoon (don't pick it up from the spoon) and suck the soup out before eating it whole after. Also if u want an extra kick, some sliced raw ginger on top, with soy sauce or vinegar added as a dipping sauce like they do in Din Tai Fung.
I learned the way to eat it from my local Din Tai Fung as a child, hahaha. My branch has a pictogram printed on the table. Someone in my group (family, let's face it, I don't go to Din Tai Fung with friends, only with family) would read out the instructions and the rest of the table would do the steps together 😂😂 what dorks we were/are!
I love that the ending turned into, “look how terrible these are, if only some big handsome soup dumpling chef could come save us” damsel in distress part lmao
Well... you can't burn water, but it is possible to start making pasta, then get distracted as salted water boils off and the kitchen fills with smoke as the now crystalized salt starts burning. I will not be answering any questions as to how I know this.
Observing dumpling making is just magical. Like how italian mammas have the best tomato sauce, chinese grandmas make the best dumplings. Invite 5 of em in to the studio, expect a lot of shouting, and witness what I can only describe as a godlike dexterity performance.
I feel like Jamie has grown the most from all the various types of tips and tricks and competition and all. He shows the most details remembered and retains info as well. Awesome job😄😄
Martin Yan did a series on Chinatown places and there was a place that showed him how to make these. They froze the meat fillings and scraped enough for each dumpling before filling the wrappers. Ofc the mixture was a secret but, if you try freezing the meat jelly mixture, you might get the consistency.
That's definitely one method, but the easiest way is to make the broth the day before, cool it, and then put it in the fridge overnight. Make the meat mixture the same day and also put it in the fridge for it to "marinate" overnight. The next day, with both the same temperature, combine and wrap. If you're doing it at home, just buy pre-packaged wrappers from the store.
@@tams805 As someone who's had to attempt to scrape dumpling filling, I would not recommend it for anyone except for the most advanced of cooks. They also don't freeze the meat overnight (it's only done for a few hours to firm things up), and most people I know don't have room for a container that size in their freezer anyways, which is a pretty decent size. So unless you're making the filling 2 hours in advance and then immediately wrapping the xiao long bao, just put it in the fridge like I already recommended. Then freeze all your wrapped dumplings for later consumption.
Got this book as a christmas gift for my dad after seeing it in one of your videos, we also tried making xiao long bao... Ours didn't turn out quite as well as the ones in the video.
Marion from Marion's kitchen has some great dumpling recipes including soup dumplings... if our borders ever re-open she'd be a great guest chef to have on!
Din Tai Fung is amazing; the branches I have been to all have a big window outside to watch the kitchen prepare dumplings while you wait. Impressive how fast and accurate they are in comparison…
Dumplings are one of those things that are the best thing to be taught by someone who knows what they're doing and has the patience to show you. By extension they're one of the best social party foods to make with a group. Great first effort team!
I would suggest Mikey Chen from Strictly dumpling. Soup dumplings are his favorite. Ming Sei would be another. Ming is also an Ohio boy. enjoyed the show a lot
Oh no no no... mike Chen has zero respect for food. He doesn’t taste food for the way they’re supposed to be and only enjoys them after adding chilli paste or sriracha or chilli oil to everything from every culture. I’d be unhappy if I was a Chef watching him eat my food. As much as I enjoy his videos and the places he goes to, I hate the way he goes about tasting them.
@@Flamsterette I think liking spicy food is fine. Still agree with Creeper that Mike isn't a good suggestion tho cause he's not a chef but a food enthusiasts. Liking soup dumplings doesn't = capable of making them properly/teaching others how to make it.
I've been saying "HAIYAAAAAAAAA!" since they started cooking. - You don't blitz the meats, after seasoning you mix them in a bowl with a pair of chopsticks and a touch of water to develop the protein, moving always in the same direction. If you include shrimps, chopped with a knife, not minced. - You don't completely flat out the wrappers. Press with the palm of the hand a portion sized ball of dough, and then with a little rolling pin you go around the wrapper to create the circle, moving it around with the other hand. Has to be thin on the sides but the centre a bit thicker to support the filling. _ The soup (broth) gelatine goes ON TOP of the filling, not under, not beside, not mixed on the filling... ON TOP of the filling.
@@tsui1024 If you mix the soup with the filling you still get what looks like a soup dumpling, but some of the soup will be absorbed by the filling. When you put it on top it's perfect to just bite the top and drink that broth.
It's always amazing to really see the things that people master when 2 minutes before you didn't think of. Like the pleats in dumplings, or caramel art or anything that you just never thought it takes talent and dedication to master! Your dumplings guys were very good! At least they had some pleats! Have you seen a video with egg yolks and dough and pleats? That could be a great way to master the pleats!
To be fair the Vnargur (rough translation I know) from the little street cafe in Hwetish city in the HD 38858 star system is undoubtedly the best dish in the galaxy.
Purchased that book after I watched Mike make the 100 layer lasagna. It’s incredibly well done ... can be used as a guide or a 10-minute vacation. So glad to be introduced to it.
Chinese soup dumplings usually have 18 - 22 folds on top of the dumplings. Fun fact, the max fold count is 22 cuz too much folds will cause the wrapper of dumplings too stiff and lose the signature slippery texture. Another fun fact, many restaurants mix the broth jelly to the meat filling to make sure same amount of both filling getting wrapped.
I've never made SOUP dumplings, but home made dumplings are, in general, wonderful! I'm by no means an expert, or even halfway decent, but I still love it :)
If you make soup dumplings, make sure the soup is using a lot of either chicken wings or fatty pork so when you chill it you’ll get the jelly that can but put in.
@@chestbumphero I know the theory behind it, but thanks anyway! :) I've never made any kind of soup from scratch, to be honest, which I suppose is what makes it such a daunting task...!
@@eivind261093 it’s not too daunting a task. It’s just knowing the right ratios and how much you should put in for the filling. Don’t want them to explode is the key
This mornings breakfast will consist of 2 Soft boiled Eggs, lightly seasoned, Toast, Orange juice and glass of milk. All while I watch my Favourite food show. Stay safe everyone.
xiaolongbao :D simple in principle, but takes a lot of gongfu (skill from arduous practice) to perfect in execution personally, I think they did a wonderful job
As far as I heard, from my dad who did it, "burning water" was basically "leaving the pot on the stove so long that all the water evaporates", and I guess any residual chemicals in the water or anything would then burn? Not sure exactly, but that's what I took it as, boiling the water so long that the actual water evaporates, and whatever is left in there/was cooking in there burns.
Glad to see this book again! The oysters with pearls video is one of the most rewatchable on the channel, because of how much Ben melts down while trying to make them. I'd love to see more of the 1914 cookbook too.
I’m lucky to have a Din Tai Fung about 15 minutes drive from me and it’s definitely one of my favorite restaurants! Personally I prefer their spicy wontons to the soup dumplings, but I’ve never had a bad meal there.
Fully agreed. For their level of global reach and expertise required of the noodles & dumplings, eating there never goes below a certain standard. Always bang on, comforting and reliable
I once added soy sauce to boiling water(when no one was looking) to convince my sister in law that she burned the water. She still cannot cook to this day.
Honestly, I need you to meet Josh, Ollie and Gabie from Korean Englishman. And have Josh introduce you to Korean food, the normals do a battle with Ollie and Gabie and Ben have a battle between the two chefs!!!
SUPER GEEK......HE'S A SOUPER GEEK..... Pure water cannot be burnt, however, if you were to add an electric current to the water then the water would break into hydrogen and oxygen. Then if you tried to ignite that then there would be a bang/pop, a blue flame, and then it would put itself out as it recombines to a water. We use water to put fires out, not start them.
I really like that you let the normals see how the restaurant does it and giving them a chance to try again. Seeing people mess up is fun, but letting them see how to do it right is great.
... I want vegetarian soup dumplings! I'm sure it's possible... somehow 😭 does anyone know? I don't have any awesome restaurants near me cause I'm pretty rural
Yeah, you just put veggies instead of meat. Something sturdy, like tofu or potatoes, plus other things like mushrooms, green onions, cabbage, carrots, peas, maybe corn. The soup part should be a vegetarian stock with a thickener like agar agar. You'll also want soy sauce, sesame oil, garlic, salt/(white) pepper, maybe ginger powder to round out the flavor.
So much cringe. You never add scallion to the filling before you beat the meat. Yes you do need to beat the meat to denature the protein, with the help of salt. If you mix scallion in, it will stink and lose its crunch. So what you should do is mix the filling, flatten it on a flat surface, add a layer of scallion on the filling. And just take from the edge. Similarly, if you add wine to a filling, it quickly ferments and you end up with soured meat. And what is this biscuit cutting nonsense?! You pinch the log of dough into balls, tighten them to get a smooth surface much like how you make bread, and then you roll each ball out And if you got your black vinegar in chinese supermarkets in London, I’d recommend adding a pinch of sugar and some very finely (about 2 hair thick) sliced ginger. Disclaimer: all that being said, I’m not a professional soup bun chef. I make some kind of chinese bun twice a month, mostly tianjin style. Very occasionally, I would have the foresight to make a broth ahead of time. No matter what style, I make enough for 2 people 3 days each time. And that’s where my experiences come from.
dumplins =/= duumplings dumplins are basically quickly made and formed noodles, but made from a "dough" much closer to a biscuit dough than a noodle dough, that you use to finish off soups like "chicken and dumplins" whereas "dumplings" are what you made today.
Fully enjoying the backwards, wonky magic here! Huge kudos for even taking on this challenge (xlb are tough enough, not to mention Din Tai Fung level xlb!) and for honestly, doing it pretty dang well
very brave Sorted Boys esp normals to take up the challenge of XLBs! Soup dumplings are quite not so easy to master. I suggest watching ruclips.net/video/OMeWvORraxk/видео.html would be a good choice for clear and concise recipe. and also, as far as I know, Xiao Long Baos are not a new invention, but rather old, history of it goes back as far as 1300s in Kaifeng and 1400s in Hangzhou.
I have personally seen a chef "burn water" in a pan, although, technically it isn't the water itself that burns but the impurities that are dissolved in it. We often forget that the water we drink and use in cooking isn't just pure water.
Not very famous if it's "just the world" famous 😁 BTW, water boils at 212 degree F then it evaporates into gas, you CAN burn the pan after the water evaporates (grin)
I would recommend you try to make the soup into jelly and mix it with the filling so that when you stream it the soup jelly will melt and you get the soup dumplings
@@mikeharman4257 comment confused me as well. Think what they meant is, the boys packing the dumplings seperately with jelly and meat. Op suggest mixing them first to reduce the hassle.
@3:28 You sure as hell can burn water... My roommate ruined a Le Creuset saucepan by starting to make a box of Macaroni and Cheese while drunk and falling asleep after step #1 Boil the Water. 6 Hours later the pan was cracked and ruined and quite literally burnt on the inside, and all it ever had in it was water, and maybe salt... I never asked.
This episode was just great, loved how laid back it was, and showing that some times if you just try something new even if it seems difficult you may just surprise yourself, thanks mates
Yes you can burn water. But not pure water. The Hydrogen and Oxygen together won't allow it. But if you separate the atoms using electricity (electrons) you can break it into gas and burn that.
You can certainly destroy a pan while boiling water normally followed by a harsh word or high velocity white plate from chef! The word is preferred because otherwise the entire line needs to duck as soup station is normally at the back of the line^_^
Have to add another vote to get Mikey Chen from Strictly Dumpling on to teach you about Chinese cuisine. I had never heard of soup dumplings until I started watching his content. Plus he rivals Jamie in the bad pun/dad joke department!
With Baz reminding us that soup dumplings are dumpings with soup in them, and Spaff going on about burning water - this has reminded me what Wednesday Sortedfood day is all about! PS - i cant believe you never remarked on Bens "hairy crab" comment!
My Dad, who before he retired was a Consultant Cantonese Cuisine Chef. He can make War Tips one handed but he will still need both hands to make a Little Dragon Bun they are that complicated.
I feel for you sweetie because lockdown would have been a bitch without take away courtesy of my Dad. Whenever we (my siblings & I) want e.g. Roast Duck, lobster noodles, etc. we message Dad, buy the ingredients, drop off on door step, then we'd get a message to pick up our order when done. Actually works out cheaper than actual take away so I'm not sure why we didn't do this prior to lockdown.
Not only were you not recreating the world famous soup dumplings from Din Tai Fung and instead just made your own generic version of soup dumplings with different ingredients, you also had most of the components of your non-Din Tai Fung dumplings recipe already prepared and premade by the off camera staff...all they did in this video was make a doe using prepared ingredients, folded the other prepared ingredients into it and boiled them. I rarely dislike your videos but this one certainly deserved a dislike.
When you bring in the person who actually knows what they're doing, you should also make the stock from scratch. In general, videos about this book are super fun and I enjoy them.
Yes, my husband has burned water. We have a high mineral content of our water and if you let it boil out, what is left smokes and makes a funky smell ;) So we joke, you certainly can burn water. ;)
Water is made up of two elements, hydrogen and oxygen. ... You can't burn pure water, which is why we use it to put out fires instead of starting them. You can, however, break it down into hydrogen and oxygen by putting energy into it, in the form of an electric current.
Well, you can kind of burn water. If you define burning as "introducing a high amount of energy to the system to create a reaction resulting in different compounds", you can "burn" water through electrolysis. By passing an electric current through the water, you "burn" it into hydrogen and oxygen. But, don't quote me on this, I'm just a guy on the internet with no credentials.
I recently bought this book and it's Canadian Thanksgiving weekend, so I have a few free days to give this a go...I think I just might, especially since I have some lovely beef bones in the freezer that I can use to make a super tasty broth! Yup, yup, decision made, I'm giving this a go!
My husband was (at the time) a chef, and he was so intrigued by your videos around this book he bought it so see what else was in there. It's an interesting book.
Recreating dishes is a CLASSIC activity when you're learning how to cook, and continues to stretch the brain as you develop. This is awesome, thanks for the video! I wonder if the guys will ever take a dish without a recipe and try to recreate it just from the final version? Reverse-engineer it, as it were? I'd love to see Mike try!!
Pass it on video ideas... Have a member of the Sorted team who is normally off camera sub in for the absent James or invite a Chef in from a local establishment and not tell them why until the start of the activity. Another variation would be to do a pass it on with two people in at a time in multiple turns.
If it's hard water and you boil it for too long and keep replenishing, then yes, I suppose the overcooking has changed the composition. But no, you can't strictly "burn" it.
You guys should do a badge challenge where you lay out some ingredients and tells the guys to cook a dish but not tell them what the badge is for so they overthink everything trying to figure it out.
A Mystery Badge challenge!
yes! a mystery version of these completely arbitrary, meaningless badges they've been 'earning' will be so interesting and different from the other badge challenges... rather than a group of friends making interesting videos they should try and copy the format of reality tv with a cast of four rewarding themselves with children's scouts badges.
@@kingkarlito you seem very bitter about the badge thing, as if it had any real impact on your life lol
The guys have been competing and testing their knowledge - while simultaneously educating the audience on whatever topic they're dealing with - in different ways for years now, the badges are just the newest iteration of that.
Agreed that sounds like a great idea
@@kingkarlito someone is feeling a bit personally offended, aw poor wittle baby :(
Bonus points if the badge is for something they would absolutely never guess. I can already see the consternation.
You know, I don’t think that Jamie ever cooked from that book solo like Mike did with the Lasagna and Barry did with the omelette. And that’s just not fair is it?
Goooood point! We don't think he did? Thanks for the reminder 👀
Good catch! He definitely should try cooking one of those recipes solo. 😁
Did Jamie just get casually setup by this comment?
@@SortedFood look forward to seeing that one
@@SortedFood makes him do a veagn or vegetarian dish forn it
They did WAY better than I thought they would do. Tho, it sure does help to have someone make and refrigerate that stock.
Yup, having someone make the stock saves A LOT of time.
@@SortedFood Do I detect a hint of bitterness, SORTEDfood? ;)
I think making the stock for them was too big a help since that's the most tricky part.
@@SortedFood having someone make all the foof takes even less time, so?
@@baltasarjimenez2091 they would have just bought it anyway so no haha
Tossing the recipe and still expecting an amazing outcome is the most ‘normal’ thing to do.
Edited to add: Baz grabbing it from the trash and then using it again was brilliant.
Standard we can do this! Oh wait..... no we can't where are those instructions again? 😂
@@SortedFood haha. Pretty much like my dad when he tries to build stuff. 😂
You could burn water depending on if you swing away from the “chef” side of the scale, and swing towards the “mad scientist” side of the scale
Hehehe!!!
You are actually scientifically unable to oxidize water.
@@ratramnus279 you can still electrolyse it and set the H2 and O2 gasses back on fire to make water again
Ingredients list:
"Garlic, onions, pyrophoric chemicals..."
@@Rohanology27 yeah, but you can’t oxidize water: you have an O-atom, with 2 bonds to H-atoms, so you have only electron pairs and are unable to add anything to the molecule
Answer to Jamie: Yes - it is technically possible to burn water. According to a brief bit of searching, with the right set of chemicals (apparently fluorine works - rather dangerous so don't) you can cause water to oxidize, thus 'burning' it.
So, yes, you can technically burn water. Just not on a stove by itself.
As oxygen being the second most electronegative element, after fluorine, I guess that only fluorine-based oxidants work to _burn_ water. Besides fluorine (which you can find a video on the Periodic Table Videos channel, with the most notable presenter being Prof Poliakoff, who is also an Einstein lookalike), I have heard about chlorine trifluoride which, once, has "set the concrete on fire" as well.
NO! You can NOT burn water!! The most you can do is boil it. That's it!! If you add any other chemical to it, it's not water anymore.
@@MrBlkburn I'm not sure that logic flies. Adding things to water doesn't change the makeup of the water unless it directly reacts with it. Otherwise all you've done is suspended something else in the water thus still being water
Don’t bring your logic and chemistry into this sir.
@@MrBlkburn You can't burn anything then. Burn is another term for a redox reaction. When you are burning anything, oxygen comes in from the air so if you can't add any "chemicals" you can only burn rocket propellant.
I bought "Signature Dishes that Matter" after seeing it here, and it's one of my favorite cookbooks in my collection. And I have 126 of them.
That's some collection you have there! What are your other favourites?
@@SortedFood Bar Tartine, River Cottage A-Z, Heritage, and all of the random pamphlets put out by churches and ladies aid societies. I love those
Have you cooked any of them yet?
why do you need 126 copies of this book
126 is the number of his current collection.
Funfact: the original names of these soup dumplings in Chinese 小笼包 literally translate to little cage dumplings. The proper way to eat it is to bite of the top from in the spoon (don't pick it up from the spoon) and suck the soup out before eating it whole after. Also if u want an extra kick, some sliced raw ginger on top, with soy sauce or vinegar added as a dipping sauce like they do in Din Tai Fung.
I learned the way to eat it from my local Din Tai Fung as a child, hahaha. My branch has a pictogram printed on the table. Someone in my group (family, let's face it, I don't go to Din Tai Fung with friends, only with family) would read out the instructions and the rest of the table would do the steps together 😂😂 what dorks we were/are!
thank you - like the georgian ones, which are, no offense, are the default in europe when you speak of soup dumplings
isnt 小笼包 is more literally translated as little caged bun?
@@jojoney ya, it's always been weird that the English using dumpling when it's a bun. But I guess looks and taste wise it's more like a dumpling.
@@RexZShadow Ya! Even little basket bun, aka bamboo steamer basket, wouldn't you say?
I love that the ending turned into, “look how terrible these are, if only some big handsome soup dumpling chef could come save us” damsel in distress part lmao
Can you burn water like Jamie suggested?
Well… I’d say no. But then I realise that earlier this year the ocean was on fire. So there’s that… 😂😂😂
Or maybe it was just the gas on fire not the H2o
@@stinger822 you’re fun at parties
Well... you can't burn water, but it is possible to start making pasta, then get distracted as salted water boils off and the kitchen fills with smoke as the now crystalized salt starts burning. I will not be answering any questions as to how I know this.
@@finunistu You have no idea
Observing dumpling making is just magical. Like how italian mammas have the best tomato sauce, chinese grandmas make the best dumplings. Invite 5 of em in to the studio, expect a lot of shouting, and witness what I can only describe as a godlike dexterity performance.
A lot of shouting 😂
I feel like Jamie has grown the most from all the various types of tips and tricks and competition and all. He shows the most details remembered and retains info as well. Awesome job😄😄
Martin Yan did a series on Chinatown places and there was a place that showed him how to make these. They froze the meat fillings and scraped enough for each dumpling before filling the wrappers. Ofc the mixture was a secret but, if you try freezing the meat jelly mixture, you might get the consistency.
That's definitely one method, but the easiest way is to make the broth the day before, cool it, and then put it in the fridge overnight. Make the meat mixture the same day and also put it in the fridge for it to "marinate" overnight.
The next day, with both the same temperature, combine and wrap. If you're doing it at home, just buy pre-packaged wrappers from the store.
The freezing is for convenience and to reduce waste.
@@tams805 As someone who's had to attempt to scrape dumpling filling, I would not recommend it for anyone except for the most advanced of cooks.
They also don't freeze the meat overnight (it's only done for a few hours to firm things up), and most people I know don't have room for a container that size in their freezer anyways, which is a pretty decent size.
So unless you're making the filling 2 hours in advance and then immediately wrapping the xiao long bao, just put it in the fridge like I already recommended. Then freeze all your wrapped dumplings for later consumption.
This is torture. Watching you guys make my favourite food EVER. It's making me crave xiao long bao so bad
Do you have anywhere near you that sells them?
I'm the same, but also broke T_T
I saw soup dumplings and my mouth watered omg
@@SortedFood din Tai fung is nearby me... but I can't get myself to wait 2 hours to get a seat!!
SLB are so good.
Everyone else: “Good, Better and Best.”
Barry: “Better and 5% Better.”
Your comment became 5% better because of that
Got this book as a christmas gift for my dad after seeing it in one of your videos, we also tried making xiao long bao... Ours didn't turn out quite as well as the ones in the video.
At least you gave it a go, that's what counts!
Marion from Marion's kitchen has some great dumpling recipes including soup dumplings... if our borders ever re-open she'd be a great guest chef to have on!
Din Tai Fung is amazing; the branches I have been to all have a big window outside to watch the kitchen prepare dumplings while you wait. Impressive how fast and accurate they are in comparison…
Missing the ginger strips though with the dipping sauce…
It's mesmerising to watch right?
@@SortedFood where can one find the mesmerizing video of Din Tai Fung?
@@SortedFood absolutely!
Dumplings are one of those things that are the best thing to be taught by someone who knows what they're doing and has the patience to show you. By extension they're one of the best social party foods to make with a group. Great first effort team!
I would suggest Mikey Chen from Strictly dumpling. Soup dumplings are his favorite. Ming Sei would be another. Ming is also an Ohio boy. enjoyed the show a lot
Also, Mandy from Souped Up Recipes. She has a video on making /everything/ from scratch, including the soup.
Oh no no no... mike Chen has zero respect for food. He doesn’t taste food for the way they’re supposed to be and only enjoys them after adding chilli paste or sriracha or chilli oil to everything from every culture. I’d be unhappy if I was a Chef watching him eat my food. As much as I enjoy his videos and the places he goes to, I hate the way he goes about tasting them.
@@creeper5191 Some people like spicy food.
@@Flamsterette I think liking spicy food is fine. Still agree with Creeper that Mike isn't a good suggestion tho cause he's not a chef but a food enthusiasts. Liking soup dumplings doesn't = capable of making them properly/teaching others how to make it.
@@iampetz From my generation to yours: Whatever.
I have lived here in Taiwan for a decade and can attest that Din Tai Fung lives up to the hype. Long waits to get in, but it is well worth it.
You know if you think about it, the broth-meat ratio is a lot like a pork pie, with each person having a preference
I've been saying "HAIYAAAAAAAAA!" since they started cooking.
- You don't blitz the meats, after seasoning you mix them in a bowl with a pair of chopsticks and a touch of water to develop the protein, moving always in the same direction. If you include shrimps, chopped with a knife, not minced.
- You don't completely flat out the wrappers. Press with the palm of the hand a portion sized ball of dough, and then with a little rolling pin you go around the wrapper to create the circle, moving it around with the other hand. Has to be thin on the sides but the centre a bit thicker to support the filling.
_ The soup (broth) gelatine goes ON TOP of the filling, not under, not beside, not mixed on the filling... ON TOP of the filling.
Yes this exactly.
Soup is mixed in with the filling. If you look at DTF dumplings they just put the filling in and wrap.
@@tsui1024 If you mix the soup with the filling you still get what looks like a soup dumpling, but some of the soup will be absorbed by the filling. When you put it on top it's perfect to just bite the top and drink that broth.
I love Jamie’s “you’ve got to stretch the gluten” as though he’s done this dozens of times then looks to see if anyone will tell him if he’s right 😂
too bad Eric Lanlard wasn't there to tell him "no"
Ben: “Normals…or chefs.”
WHAT. A. SUBTLE. BURN. 🔥
Stopped rewatching old eps of Sorted (Ultimate Cheese Steak Battle) to watch this one :)
Brilliant... we hope you're enjoying the back catalog!
@@SortedFood Yeah, I love it! Gives me something to do hahaha
I did the same thing 😅
@@heidibrunner3392 same lol
Ben’s Shopping List:
- Extra Large-Ooh
WHAT IS ON THAT LIST?! 😂
Gin and gardening supplies
Wildly obsessed with Ebbers' facial expressions in this one.
It's always amazing to really see the things that people master when 2 minutes before you didn't think of. Like the pleats in dumplings, or caramel art or anything that you just never thought it takes talent and dedication to master!
Your dumplings guys were very good! At least they had some pleats! Have you seen a video with egg yolks and dough and pleats? That could be a great way to master the pleats!
You want someone to criticize you on your dumpling technique, just colab with Mikey Chen from Strictly Dumplings.
I love this cookbook. It’s very high on my wish list thanks to all the videos you guys have made around it.
Love to see it featured again. 😁😁😁
We hope you manage to get the book soon, it's super fun to experiment with on a rainy weekend.
@@SortedFood given the current weather it might become a part of my library sooner rather then later. 😉
“Just the world.”
Unfortunately, it wasn’t named the best restaurant in the Milky Way. 😂
LMAO
It wasn’t named best restaurant on the moon
Good food. But no atmosphere
To be fair the Vnargur (rough translation I know) from the little street cafe in Hwetish city in the HD 38858 star system is undoubtedly the best dish in the galaxy.
“Do rocks burn” and “you can burn water” working together.
As someone who has made soup dumplings before, seeing Jamie just dump the soup jelly into the filling gave me the biggest headache I ever had
Is there a practical reason for it to be a "no no" or is it just something that doesn't feel right?
@@martinisaksson87 you risk the soup getting absorbed into the meat which is not at all you want
The gasp in the background when he did that 😆
Purchased that book after I watched Mike make the 100 layer lasagna. It’s incredibly well done ... can be used as a guide or a 10-minute vacation. So glad to be introduced to it.
Chinese soup dumplings usually have 18 - 22 folds on top of the dumplings. Fun fact, the max fold count is 22 cuz too much folds will cause the wrapper of dumplings too stiff and lose the signature slippery texture.
Another fun fact, many restaurants mix the broth jelly to the meat filling to make sure same amount of both filling getting wrapped.
I've never made SOUP dumplings, but home made dumplings are, in general, wonderful! I'm by no means an expert, or even halfway decent, but I still love it :)
If you make soup dumplings, make sure the soup is using a lot of either chicken wings or fatty pork so when you chill it you’ll get the jelly that can but put in.
@@chestbumphero I know the theory behind it, but thanks anyway! :) I've never made any kind of soup from scratch, to be honest, which I suppose is what makes it such a daunting task...!
@@eivind261093 it’s not too daunting a task. It’s just knowing the right ratios and how much you should put in for the filling. Don’t want them to explode is the key
This mornings breakfast will consist of 2 Soft boiled Eggs, lightly seasoned, Toast, Orange juice and glass of milk. All while I watch my Favourite food show.
Stay safe everyone.
What a morning!
“One level for you, one level for me.” - Benjamin David Ebbrell, Super Geek, 2021.
OMG that’s how I like a dumpling setting 😂
Nice video! As I already expected 😊
xiaolongbao :D simple in principle, but takes a lot of gongfu (skill from arduous practice) to perfect in execution
personally, I think they did a wonderful job
As far as I heard, from my dad who did it, "burning water" was basically "leaving the pot on the stove so long that all the water evaporates", and I guess any residual chemicals in the water or anything would then burn? Not sure exactly, but that's what I took it as, boiling the water so long that the actual water evaporates, and whatever is left in there/was cooking in there burns.
Glad to see this book again! The oysters with pearls video is one of the most rewatchable on the channel, because of how much Ben melts down while trying to make them.
I'd love to see more of the 1914 cookbook too.
Jaime should lose a badge for burned water...
I’m lucky to have a Din Tai Fung about 15 minutes drive from me and it’s definitely one of my favorite restaurants! Personally I prefer their spicy wontons to the soup dumplings, but I’ve never had a bad meal there.
Fully agreed. For their level of global reach and expertise required of the noodles & dumplings, eating there never goes below a certain standard. Always bang on, comforting and reliable
I once added soy sauce to boiling water(when no one was looking) to convince my sister in law that she burned the water. She still cannot cook to this day.
I've been bingewatching sorted videos today. So happy to watch a new one!
Honestly, I need you to meet Josh, Ollie and Gabie from Korean Englishman. And have Josh introduce you to Korean food, the normals do a battle with Ollie and Gabie and Ben have a battle between the two chefs!!!
I could not help myself: when Jamie asked, “Can you burn water? Comment below.” 👇
Immediately, “BARRY CAN.” popped out of my mouth. I felt bad, Barry!
SUPER GEEK......HE'S A SOUPER GEEK.....
Pure water cannot be burnt, however, if you were to add an electric current to the water then the water would break into hydrogen and oxygen. Then if you tried to ignite that then there would be a bang/pop, a blue flame, and then it would put itself out as it recombines to a water. We use water to put fires out, not start them.
I really like that you let the normals see how the restaurant does it and giving them a chance to try again. Seeing people mess up is fun, but letting them see how to do it right is great.
... I want vegetarian soup dumplings! I'm sure it's possible... somehow 😭 does anyone know? I don't have any awesome restaurants near me cause I'm pretty rural
Yeah, you just put veggies instead of meat. Something sturdy, like tofu or potatoes, plus other things like mushrooms, green onions, cabbage, carrots, peas, maybe corn. The soup part should be a vegetarian stock with a thickener like agar agar. You'll also want soy sauce, sesame oil, garlic, salt/(white) pepper, maybe ginger powder to round out the flavor.
@@kaldo_kaldo Oh that sounds awesome! I'll have to try it, thankyou!
I really missed cookbook cooking videos. Keep them coming!
So much cringe.
You never add scallion to the filling before you beat the meat. Yes you do need to beat the meat to denature the protein, with the help of salt. If you mix scallion in, it will stink and lose its crunch. So what you should do is mix the filling, flatten it on a flat surface, add a layer of scallion on the filling. And just take from the edge.
Similarly, if you add wine to a filling, it quickly ferments and you end up with soured meat.
And what is this biscuit cutting nonsense?! You pinch the log of dough into balls, tighten them to get a smooth surface much like how you make bread, and then you roll each ball out
And if you got your black vinegar in chinese supermarkets in London, I’d recommend adding a pinch of sugar and some very finely (about 2 hair thick) sliced ginger.
Disclaimer: all that being said, I’m not a professional soup bun chef. I make some kind of chinese bun twice a month, mostly tianjin style. Very occasionally, I would have the foresight to make a broth ahead of time. No matter what style, I make enough for 2 people 3 days each time. And that’s where my experiences come from.
Barry ' Do rocks burn?;
Jamie 'you can burn water'
Ok.... yeah... right lol
dumplins =/= duumplings
dumplins are basically quickly made and formed noodles, but made from a "dough" much closer to a biscuit dough than a noodle dough, that you use to finish off soups like "chicken and dumplins"
whereas "dumplings" are what you made today.
Fully enjoying the backwards, wonky magic here! Huge kudos for even taking on this challenge (xlb are tough enough, not to mention Din Tai Fung level xlb!) and for honestly, doing it pretty dang well
very brave Sorted Boys esp normals to take up the challenge of XLBs! Soup dumplings are quite not so easy to master. I suggest watching ruclips.net/video/OMeWvORraxk/видео.html would be a good choice for clear and concise recipe.
and also, as far as I know, Xiao Long Baos are not a new invention, but rather old, history of it goes back as far as 1300s in Kaifeng and 1400s in Hangzhou.
Thanks so much for the video recommendation, we will have to check it out! We agree - not easy to master!
I have personally seen a chef "burn water" in a pan, although, technically it isn't the water itself that burns but the impurities that are dissolved in it. We often forget that the water we drink and use in cooking isn't just pure water.
Not very famous if it's "just the world" famous 😁 BTW, water boils at 212 degree F then it evaporates into gas, you CAN burn the pan after the water evaporates (grin)
Jamie: no matter how long you leave it, it will burn you
Me: no, there’s a technic to eating this
1 min later
Ebbers totally nailed it. Cultured AF!!
Wednesday means drop everything to watch Sorted.
Good plan! *High five*
@@SortedFood Look at the elbow! XD
I would recommend you try to make the soup into jelly and mix it with the filling so that when you stream it the soup jelly will melt and you get the soup dumplings
GREAT IDEA! Thank you!
That's what they did?
@@mikeharman4257 comment confused me as well. Think what they meant is, the boys packing the dumplings seperately with jelly and meat. Op suggest mixing them first to reduce the hassle.
@@ILikeSoup You mean like Jamie did part way through the process?
@@mikeharman4257 you're right I might of missed that part of it
@3:28 You sure as hell can burn water... My roommate ruined a Le Creuset saucepan by starting to make a box of Macaroni and Cheese while drunk and falling asleep after step #1 Boil the Water. 6 Hours later the pan was cracked and ruined and quite literally burnt on the inside, and all it ever had in it was water, and maybe salt... I never asked.
This episode was just great, loved how laid back it was, and showing that some times if you just try something new even if it seems difficult you may just surprise yourself, thanks mates
Yes you can burn water. But not pure water. The Hydrogen and Oxygen together won't allow it.
But if you separate the atoms using electricity (electrons) you can break it into gas and burn that.
Barry can burn anything 🤣🤣🤣🤣🤣🥰
🔥This is true 😂
😆ANOTHER COOKBOOK VIDEO?! Love these, and I definitely love soup dumplings!
My dad retired from being a chef in 2019 and favourite subject outside of work was history. So picking this up for Christmas last year went well :)
Sounds like your dad and Ben would be best mate Lads!
You can certainly destroy a pan while boiling water normally followed by a harsh word or high velocity white plate from chef! The word is preferred because otherwise the entire line needs to duck as soup station is normally at the back of the line^_^
I'd love to see the normals do a U.S. Southern Soul Food battle. It's a great cuisine of comfort food and should be a good challenge for them.
One Day maybe invite Mikey Chan from Strictly Dumplings even if it's a video call. He has several channels all food based and some where he cooks
Have to add another vote to get Mikey Chen from Strictly Dumpling on to teach you about Chinese cuisine. I had never heard of soup dumplings until I started watching his content. Plus he rivals Jamie in the bad pun/dad joke department!
I've been to Din Tai Fung once, waited two hours for a table and I had zero regrets
Barry: “Do rocks burn?l
Also Barry: “You can’t burn water.”
(Ben with a surprised Pikachu face)
With Baz reminding us that soup dumplings are dumpings with soup in them, and Spaff going on about burning water - this has reminded me what Wednesday Sortedfood day is all about!
PS - i cant believe you never remarked on Bens "hairy crab" comment!
Can those dumplings be frozen once cooked?It would be an excelent idea to have them done and serve them when you have guests or in christmas
I love how that picture of DinTaiFung is the one in Singapore on Sentosa Island xDD
My Dad, who before he retired was a Consultant Cantonese Cuisine Chef. He can make War Tips one handed but he will still need both hands to make a Little Dragon Bun they are that complicated.
Lucky you.. Been craving for famous cantonese food ever since the pandemic. I'm cantonese but my mom dont make famous cuisine just the basic ones..
I feel for you sweetie because lockdown would have been a bitch without take away courtesy of my Dad. Whenever we (my siblings & I) want e.g. Roast Duck, lobster noodles, etc. we message Dad, buy the ingredients, drop off on door step, then we'd get a message to pick up our order when done. Actually works out cheaper than actual take away so I'm not sure why we didn't do this prior to lockdown.
"Can you burn water?" - I mean, I'm sure Barry can
What was the stock recipe? Any specific ingredients for a stock meant for soup dumplings?
I've watched my Chinese mother in-law do this so many times and I still can't get it right 😅
Soup dumplings are delicious. I will leave the making of them to the experts. I would throw them against the wall if I tried to pleat them
Not only were you not recreating the world famous soup dumplings from Din Tai Fung and instead just made your own generic version of soup dumplings with different ingredients, you also had most of the components of your non-Din Tai Fung dumplings recipe already prepared and premade by the off camera staff...all they did in this video was make a doe using prepared ingredients, folded the other prepared ingredients into it and boiled them. I rarely dislike your videos but this one certainly deserved a dislike.
The best part of this video is when Jamie argues that you can burn water🤭
When you bring in the person who actually knows what they're doing, you should also make the stock from scratch.
In general, videos about this book are super fun and I enjoy them.
Yes, my husband has burned water. We have a high mineral content of our water and if you let it boil out, what is left smokes and makes a funky smell ;) So we joke, you certainly can burn water. ;)
Of coarse you can burn the water, but then it becomes holy water, just make sure you burn the hell out of it.
You can evaporate the water, but the aftermath of that is a overheated burnt vessel, so yeah that counts as burning water to me.
Water is made up of two elements, hydrogen and oxygen. ... You can't burn pure water, which is why we use it to put out fires instead of starting them. You can, however, break it down into hydrogen and oxygen by putting energy into it, in the form of an electric current.
Thanks for settling that one for us! 💦
Well, you can kind of burn water. If you define burning as "introducing a high amount of energy to the system to create a reaction resulting in different compounds", you can "burn" water through electrolysis. By passing an electric current through the water, you "burn" it into hydrogen and oxygen. But, don't quote me on this, I'm just a guy on the internet with no credentials.
Badge idea: dumpling folding! 3-4 different types of dumplings in 30 minutes
I recently bought this book and it's Canadian Thanksgiving weekend, so I have a few free days to give this a go...I think I just might, especially since I have some lovely beef bones in the freezer that I can use to make a super tasty broth! Yup, yup, decision made, I'm giving this a go!
My husband was (at the time) a chef, and he was so intrigued by your videos around this book he bought it so see what else was in there. It's an interesting book.
I have never tried to make my own fumbling! Maybe I should try! It looks fun! ❤️
Recreating dishes is a CLASSIC activity when you're learning how to cook, and continues to stretch the brain as you develop. This is awesome, thanks for the video! I wonder if the guys will ever take a dish without a recipe and try to recreate it just from the final version? Reverse-engineer it, as it were? I'd love to see Mike try!!
Water can't burn, but it's likely that there was dust 0r hair trapped between the hob and the pot
Pass it on video ideas... Have a member of the Sorted team who is normally off camera sub in for the absent James or invite a Chef in from a local establishment and not tell them why until the start of the activity. Another variation would be to do a pass it on with two people in at a time in multiple turns.
If it's hard water and you boil it for too long and keep replenishing, then yes, I suppose the overcooking has changed the composition.
But no, you can't strictly "burn" it.
I made my own dumplings the other day, not soup and they where amazing!!