BETTER THAN TAKEOUT - Soup Dumplings Recipe (Xiao Long Bao)
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- Опубликовано: 4 окт 2024
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Xiao Long Bao is Shanghai's most famous style of soup dumplings. Learn how to make this delicious recipe!
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
*INGREDIENTS*
*FOR THE JELLY:*
400 g of pork skin [400克猪皮]
a bunch of spring onion [1小把香葱]
Some slices of ginger [几片姜片]
1 tbsp of Chinese cooking wine [1汤匙料酒] [geni.us/3hdHAM]
2 tsp of sugar
1 tsp of white pepper [1茶匙白胡椒粉] [Amazon Link: geni.us/93Id0E]
1 tsp of salt or to taste [1茶匙盐]
*FOR THE FILLING:*
200 g ground pork
1/4 cup of green part of spring onion
1/4 cup of minced carrot [1/4杯胡萝卜末]
1/4 cup of minced cabbage [1/4杯白菜碎]
1 tsp of dark soy sauce [1茶匙老抽]
1 tsp of white sugar [1茶匙白糖]
1 tsp of sesame oil [1茶匙芝麻油]
1/2 tsp of salt or to taste [1/2茶匙盐] [Amazon Link: geni.us/xXaSpE]
*Sauce:*
1/8 cup of white part of spring onion [1/ 8杯葱白]
4 slices of ginger [4片姜]
3 tbsp of water [3汤匙水]
*FOR THE WRAPS:*
1/2 tsp of salt [1/2茶匙盐]
200 g high protein flour [200克高筋粉]
85 - 100 ml warm water [85 - 100 毫升水]
*FOR THE DIPPING SAUCE:*
some shredded fresh ginger [适量姜丝]
1 tablespoons of white vinegar [1汤匙白醋]
1 teaspoon of soy sauce [1茶匙生抽]
**MAKING THE JELLY **
Blanch the skin for 5 minutes to remove the bad smell. Remove the attaching fat. Cut it into thin strips.
Prepare a pot of water (1.8 L of water). Put in the pork skin. Bring it to a boil and then down to low heat. Stew it for 1 hour.
After 1 hour, add a bunch of spring onion, some slices of ginger, a tbsp of Chinese cooking wine, 2 tsp of sugar, a tsp of white pepper, and a tsp of salt. Keep stewing on low heat for another hour.
Strain the broth into a container. You should have about 400 ml broth left. Put it in the fridge for at least 6 hours. The skin has a lot of collagen, which dissolves in the water during stewing. When the temperature goes down, it turns into a jelly.
Carefully mince the jelly. Make sure there are not big chunks.
Set it aside.
*MAKING THE FILLING (enough to make 25-30 dumplings)*
Use some white part of the spring onion and ginger to make a sauce. Blend them with 3 tablespoons of water. Strain it.
Pour the sauce into the ground pork.
Add white sugar,dark soy sauce, sesame oil, and 1/2 teaspoon of salt.
Stir it until the pork absorbs all the sauce. Add the vegetables into the meat. And Combine them. You can switch it with other vegetables like water chestnut or radish.
Last step is to mix it with the minced jelly.
*MAKE THE DUMPLING WRAPS*
mix 200 g of high protein flour with 1/2 teaspoon of salt. Pour warm water in 3 parts and mix the flour. Knead it into a smooth dough. Cover and let it sit for 30 minutes.
Knead the dough again for 5-10 minutes. Cover it; let it sit for another 30 minutes.
Cut the dough in half. Roll it into a long even strip.
Cut it into small pieces. Turn it after every cut to get even pieces. Each one should be about 12 grams.
Sprinkle some flour in case they stick to each other.
Flatten them with your hand.
Roll it into a small round wrapper with thick middle and thin edge. The size should be about 8-10cm long across.
*CLOSE THE DUMPLINGS*
This is the most important step to make them look great.
Take a wrap and put enough meat so it’s almost full. I put a little bit more than a tbsp.
Lift one part of the edge and pinch it to make a pleat. Continue all the way around.
At the end, pinch it together to close the dumpling.
Normally, each dumpling should have 10-12 pleats in total. Don’t worry too much about this your first time- it will take some practice to make it look perfect.
*STEAM*
Put parchment paper in the steamer
Leave some space between the xiao long bao,
Bring the water to a boil, then put the steamer in and let it steam it for 5 minutes on high heat.
*DIPPING SAUCE*
Some shredded fresh ginger
1 tablespoons of white vinegar
1 teaspoon of soy sauce 
Хобби
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What a wonderful video. That's one of the clearest instructions that I've seen for Xiao Long Bao any where. Thanks!
Wow- that means a lot to me. Thank you for the compliment! It took me so long to do the script, film and edit-- so glad it was worth =)
I was going to say the same thing.
Agree. U have no idea how tough it is to make this without clear instruction video.
I agree. Love that I learn interesting and useful things from every Souped Up video 🙏
@@SoupedUpRecipes Hi. Do you blanch the skin by putting it into room temperature water first, then turning on the fire?
And can I store the dumplings in the freezer before I steam them?
I used this video to make my first xiao long bao and it came out great, thanks so much for posting. For the broth I used the porkskin but also added neckbones, chicken feet and chinese smoked ham for the saltiness and it came out amazing very rich and gelatinous.
Best xiao long bao recipe instruction, plus you showing how to eat it was a good demonstration to finish the video!!
Thank you for the compliment=) Really sweet of you to said that. I hope you give it a try if you can.
QRolandolau
By far one of the best cooking channels in my collection of RUclips subscriptions for cooking.
Thank you so much for taking the time to make this video. Its incredibly difficult to find authentic Chinese recipes. Your channel is amazing.
Thankyou for clearing up so many mysteries about chinese cooking for me. I am so excited to try this recipe!
THIS, IS THE BEST XIO LONG BAO RECIPE EVER!!!!!!! I Have tried your recipe today and they are the best I have ever had. So full of soup it was unreal! The pork skin broth jelly and the high protein flour have been a game changer for me. I always used to use plain flour, but they always broke when steaming. I am now obsessed with your channel ♥️ thank you for all of your hard work to please other people. You have very much pleased my family
Her voice is soothing, and her hair is beautiful
We rarely comment on videos, however we really wanted you to know this recipe and your instruction were spot on for making these dumplings. Before Covid we used to seek out dim sum restaurants from all over the world whenever we would travel. When covid hit however, it was impossible to satisfy our dim sum cravings. Your channel saved us and now we make our own! Now we don’t want to eat out anymore! 😂 One tip for your viewers: we also learned how to make black bean spare ribs (awesome!) and we use the leftover juice from the steamed ribs for the soup in the dumplings. The taste is magnificent! Next attempt for us will be leek dumplings. Thank you so much for teaching us how to make dim sum at home. We love the channel and the step by step instructions.
one of the best teaching video I have seen. Also the presenter voice is soothing and instruction clear and easy. Well done and thank you so much.
My pleasure. So happy that you like it. Hope you keep enjoying me videos=)
These are the most delicious looking soup dumplings I've ever seen. And you are an incredible teacher. This will be my blueprint for my first batch! Thank you so much!
Thank you so much! You're so great at explaining the steps, you're the best. Can't wait to try this recipe!
I love this recipe you did. This is the first time I've seen someone use pork skin to make the jelly, as opposed to using pork or chicken stock and mixing that with gelatin (which I don't fancy much). I imagine this recipe has a more concentrated flavor because of your technique so I'm really excited to try it out! I also really like how calm and relaxing your voice is!
Yes, it does contain more flavor because the jelly also is the broth. If you have any questions about how to make it, let me know. Will help you as soon as possible.
Just made this for my family - they loved it!
Great recipe; thing's didn't come out as nicely as yours, but the flavor was authentic, and it was delicious! Reminds me of my time overseas.
Her recipes are the most complex flavors that will take your skills to a whole nother level.
I really want to thank you for sharing this recipe. I looked all over the internet for a whole day and this is the best one I found. Your instructions are very clear and I had a lot of fun making them. They ended up just like the ones I tried in China! Thank you so much.
I agree with Allan below. You are a very good Teacher. Your instructions are clear and you demonstrate techniques twice for maximum retention. Well done. Keep the video's coming. My daughter and I are learning a lot from your instruction. Thank you for your videos.
Absolutely love the video. Clean, clear and easy to understand. Thank you for making this!
Great stuff! You get right to it and don't waste time talking about nonsensical stuff. Your instructions are clear and precise and informative. You understand what your viewers want. And you have a winning personality. One of the most honest and sincere persons on youtube today. Keep it up...!
That was an excellent demonstration and, you are adorable! Thanks for showing how to do this in detail.
I don't care how old this video is, I am inspired and am definitely making this. Great video! And I just subscribed!
The clearest demonstration EVER. I don't have a single doubt about the recipe. Tq for sharing. :)
Your husband is a lucky man to have a great cook like you !!
Thanks so much for such a detailed instruction.Not many youtubers would care abt details like you or they dont want to share all.Im very impressed and just subbed.God bless you and your cooking.
I was looking for a recipe for Xiao Long Bao and I found the perfect one! My mouth is watering, can't wait to fetch the ingredients and make it for lunch tomorrow. thank you so much for the recipe
I had first tasted this soup dumpling in a Michelin Star Restaurant in Taiwan; it was absolutely a pleasure
Din Tai Fung
I realise you show the traditional way to eat soup dumplings but for me, what I love about soup dumplings is putting the whole thing in my mouth and biting into it so the soup bursts out. Its really great as long as the soup isn't too hot which I have found several times lol. Thanks for the recipe.
great video, for alternative options, pork bone, ox tail bone, or chicken bone boiled or cooked in pressure cooker will produce similar gelatin like consistency due to the high collagen contained in animal bone. I have not been able to produce similar result with fish bone. however alternative is to pour liquid into the meat mixture and then to freeze it until semi frozen. it will produce similar soup like consistency. for those curious, hot dough is generally good for steamed dumpling, cold dough is better to withstand boiling. but I had good result with both. cheers.
Thanks for the information. You are nice=)
Thanks
"Unbelievable the flavor is so deep"
Thank you, I'll cook this recipe for my gf some day.
Just found your channel. Very clear instructions. Thanks for sharing the recipe. BTW, I love your long, beautiful hair!!!
LOL! Thanks! You should focus on the food, not my hair. hahaha, but I am happy to see some compliment about my hair because I love my it so much!!!
i was craving soup dumplings and thought I bet souped up recipes has a soup dumpling recipe! thank you for coming in clutch!
Whoever thought about the pleating was also a genius! Thanks for this detailed procedure.
its worth to subscribe to your Video, its clear like a water. Please Keep Cooking thanks a lot.!!
Thank you for the nice compliment! More videos are coming, hope you enjoy!
She does amazing cooking all the time. She should open a restaurant and I will be her regular customer.
Thank you for another amazing recipe and detailed explanation; this is such a great recipe and totally doable for home cooks. For any vegetarians out there, this is easily adapted using agar agar and vegetable stock instead of the pork skin stock, plus extra firm tofu (I like the smoked tofu for this) instead of ground pork. It’s delicious, and no one will miss the meat.
I've been wanting to make soup dumplings for some time, and I watched numerous videos and read a lot of recipes, but yours was so friendly and helpful - it made me finally make them myself. Of course i had some changes to fit my own taste, but it came out wonderful and delicious thanks to you !
This makes me miss Shanghai!
I could listen to your voice all day
That’s awesome! Xiao Long Bao is my favorite food bar none. Can’t wait to make hundreds and pig out! Thanks for sharing.
Excellent video. Very clear instructions and easy to understand. Thank you!
What a great instructional video. I'm addicted to xiao long bao but i didn't know it was this complicated to make 😪 subscribing!
Whenever we've ordered this at restaurants, I always thought they're like magic, haha! Thank you for making it look so easy. You've encouraged me to try it soon. I love how you repeat the steps. Love your videos, and you are so cute!
This is an unbelievable video……Xiang Long Bao….Your are an amazing teacher.l have got to make these dumplings!!!
Terrific instruction on the soup dumplings. You are an amazing cook! Even the wrapping of the dumplings is so good.
Thanks for the nice compliment=)
Xiao Long Bao is, easily, my favorite dish! Your video is very informative. Thank you for the hard work that you do to provide us with wonderful recipes and precise instructions. I just discovered your channel and can't wait to see them all! Amazing Channel!!!
Thanks for the nice compliment=)
I am doing my best to show the best food from China. Love to share and more videos are coming, Hope you keep enjoying.
❤ I have always wanted to learn how to make these. my first try pleating was not bad but i didn’t roll my dough out thin enough.. mt second group of dumplings came out much better. thank you. Your videos are clear and i enjoy your information/history of the particular dish you are cooking…
You are awesome!! Every recipe is crystal clear 🙏🏻🙏🏻
Fabulous recipes; clear and concise instructions; lovely presentation. Kudos!
The best of RUclips recipes are in your channel. Thank you so much. You are a such wonderful young Lady.
Thank you very much for the comprehensive presentation of preparing this awesome dish
Wow she makes it look so simple
I love the way you explain how to cook Dumplings thank you Xiao Long Bao
watching you eat that dumpling was a joy, so many don't show them selfs eating the result of all that skilled work
Chinese cooking is a true art form. I'll surely try this one.
In love with xia long bao! I have to say, It gets expensive eating out and looking for these at restaurants because not everyone has it. Plus if they do i feel they don't put their heart into making it.. it's just kinda "blah" but after watching this video I might give it a try at home! Loved how informative you made this. Subscribed!
Thank you for subscribing and the compliment. It means so much to me. new videos every Wednesday, hope you keep enjoying =)
Just keeps geting better everyday I watch. THANKS!!!!
I have missed eating xiao long bao at least 1x/week since I lived in China, now I can and will make it! Thank you for the clear instructions.
You are very very great and it is very easy for you and very fast to make filling and the skin of dumpling
Today I prepared them "italian style", but with your precious indications: FANTASTIC!!!
I think that xiao long bao are the best dumplings in the world!! Thank you, thank you very much!❤️❤️❤️
In Italy they are rare to find, almost only in Milan, but now finally they are available also in my kitchen near Venice!😂
Thank you, thank you, thank you, your recipe is perfect, with your wraps it's impossible to fail!👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻
I always see these dumplings in pictures and movies, whenever "dim sum" is mentioned. I had no idea what they were and I've wanted to try them for years. Now I know! Thanks, Mandy!
My pleasure! If you have any requests, let me know =)
Wonderful teaching video. Will try making these Xiao Long Bao.
Thanks for the tip on how to cut dough while keeping each piece the same size by turning it.
Instead of pork skin for the collagen/gelatin jelly, I have used beef tendon before. It saves me from shaving the pig skin haha
Just came across your channel. Young lady you got the makings of a great chef and teacher. Keep on keeping on!
Well, just found this channel today, it's a gold mine. Even though I'm pretty late to the party, but I will keep up. Thanks for sharing! Amazing!
I LOVE THESE . thank you for sharing your recipe!!!
Thank you for watching. More videos are coming. Hope you enjoy!
You are a true jewel at what you do.
I lovvvvvee xiao long bao and we don't have it in my city or anywhere nearby. Used to love going to Mother's Dumplings when I lived in Toronto for amazing dumplings. One day soon I will make my own!
Where have u been all my life 😂 thank you so much ❤️ this is the best recipe tutorial
I also tried some of your recipe,takes longer to make but it's worth it because it is sooo delicious and the most important,my family loves them too..🥰😊
Never imagined that I will try this at home. lol. Thanks!
I instantly love you! Thank you so much for sharing how you make xiao long bao. I'm obsessed! ❤️😍
This is such an amazing recipe ! Im so glad you show how to do everything even down to making the wrapper. I can’t wait to make this ❤
Wanted to try this. My wife love's to eat xiao long bao
omg your hair is so fabulous girl
Seriously its gorgeous!
This is fantastic. I had a huge meal of these in Taipei yesterday and really wanted to know how to make this. 謝謝！
I bought the pork skin today at the Asian market. Eeeeee!! It’s happening.
how did they turn out??
Anthony Brancato was wondering the same
Probably didn't cook, just typed to get some attention or too lazy to cook this person
@@elaminmochichi7767 I cooked it today,to roll the dough is really tiring and to wrap also a lil bit difficult compared to wrap gyoza.i added shitake mushroom and I didn't use carrot, Came out really good.next time I'll add some water chestnut
@@yumayummy ahh sweet, mine didn't turn out as watery as I'd like
amazing video! it wasn't rushed so first timers like me will really learn from this. besides that, you also included the instructions on how to make the jelly. thank you! definitely gonna save this vid for future reference! ;)
Thanks, took me a long time to film and edit it... Glad you like it=)
What a professional explanation, you should be really proud! Well done.
What a great video. I'm so hungry for this now. Thanks for the cooking lesson.
I’ve been been binge watching your videos all day! You are making me hungry just watching you eat😋
I've always been interested in how to make these, and now I know. The quality of these videos are excellent!
I guess i am inside your mind =)
Whoa Mandy, that's creepy, but also awesome lol
Thank you for this lovely video. I cannot wait to make these.
Wow! You are amazing and you make it look so easy 😃 love your channel/recipes!! Love the way you explain things so clearly ... thank you!
I love dumplings! Now I will be brave enough to try making them: thank you. I like your videos because it's rewarding to just watch them. And then you learn and eat. Perfect!
Excellent video. You are very clear with the instruction. I’ll never make it though. Its just great to watch.
Love your channel so much! And your recipes are well explained and perfectly done 🙂
Thank you for the compliment - encourage me a lot
@@SoupedUpRecipes I agreed 👏👍😊💕
@@chauquach936 how did she add the soup inside the dumblings just curious 🤔
Dumplings with lotsa feelings... I like.
Good morning Miss Mindy.
Thank you for sharing all your amazing Chonese dishes.
I just started watching your channel and will make an attempt to follow along with your cooking technique.
I need to get to a Chinese store for a few ingredients to cook some of your dishes.
Keep up the good work.
Delicious! Who doesn’t love xiao long bao?
I love watching your videos. I am heading out now for some things… making today!!!
best xiao long bao video ive seen! you make it look very easy and fun. also it looks super delicious
Have made other recipes. Going to give yours a try today. Looking forward to it! Will let you know how it goes!
I will cook this for Chinese New Year yummy can’t wait thank you Mandy
Subscribe and explore my channel for more Chinese video recipes. Most are easier than this one lol =)
Souped Up Recipes why is ur wrapper recipe uses starch for making dumplings when rolling while for xiao long bao is flour?
Mandy! Do you think your dumplings would work with other fillings?
I’m getting so hungry watching your videos! Wow Thank you for sharing your knowledge and skill.
Awesome! Easy to understand and humor, great recipe!!!
Great instructions and clear amounts and wonderful recipes
Thank you very much for sharing. Your direction is so clear.
Cooking this on the weekend!! Thank you for the recipe, I'm very excited!
Just found this video. Thank you. You show it step by step and I love that.