How to Make Shanghai Soup Dumplings, with Andrea Nguyen
HTML-код
- Опубликовано: 27 авг 2024
- Make Shanghai Soup Dumplings (xiao long bao) at home with this amazing recipe from dumpling expert Andrea Nguyen. chfstps.co/29bF4ll
You’re passionate about cooking. We’re here to help.
Become a member and be the first to learn about new recipes, special offers, and goings-on around the kitchen: chfstps.co/1paXXVd
And while you’re at it...
Like us on Facebook: chfstps.co/1thBubb
Follow us on Instagram: chfstps.co/1nDs8Fj
Tweet with us: chfstps.co/1gMVbWA
Get Pin-spired: chfstps.co/1koB9kI
Read our blog: chfstps.co/1rhTgh0 Хобби
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.
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... 😅😅😅
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
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
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.
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!
I NEED THIS RECIPE!!!!!!!!!
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.
I have been hoping and dreaming you guys would do this. Oh my soup dumplings lord im in heaven. Shanghai how i miss you
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?
❤❤❤
The music is so soothing and calm made my sunday
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.
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.
this music is well produced. Props to that guy/girl/them/she/her/ma'am/sir.
This is just a work of art. Oddly satisfying to see how it is made!
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 was so captivated by this style of the video.... it was a really great work you guys did, well done!
best music choice eveeeer
Andreas book is wonderful, have enjoyed it and many of her recipes since I bought it. Thank you guys, for having her on ChefSteps!
CS thank you for supplying us with such visually pleasing videos! Has to be one of the best you've made!! ❤️
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.
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
I made this from scratch and my family was super impressed.
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 😍
I have actually had those dumplings in Shanghai and they are fantastic. Now I know how they are made. Thanks.
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
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.
The knife skills in this video! 👏
Dat production quality!!
Washing this video simply makes my day
I want some of these immediately.
i'm replaying this over and over again because of the music lol
my new favourite cooking channel
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!
Thank you for not using typical Asian music
I am obsessed with the song/track.
What an art, so beautiful.
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
i absolutely love the background music
This was some next level dumpling guide
I watch this video everytime only for the music and beautiful videography.
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.
Really very good, I had watch a lot of the video for Chinese soup dumplings, this one is the best
I had these in Chinatown Boston and they were outstanding
Awesome videography! And I will try to copy this dumpling. Gracias!
I think I'm drooling ---- yep, definitely drooling 👌🏼
This is a professionally made video. Excellent.
A thing of beauty.
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
if i compare this video with other vid with same content
i can guarantee chef steps result will come tastier ♡
As usual: amazing footage and editing. Thank you for doing homemade soup dumplings justice.
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 like this video ! Thank you show how to made the xiao long pao !!!
I want another recipe pls thank you so much andrea
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.
That was beautiful! Thank you so very much ❤
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!
Beaaaauuuuuuuuuuuuuutifuuuul!!!!... Love the recipe... i can wait to try it myself... Thanks for this video!!!
It is not an authentic soup dumpling but it is quite creative
please enlighten us with such authenticity.
authentic soup dumplings the stock is made from pieces of meat and bone with lots of collagen so that it gels on its own that's the main difference i'd say. authentic soup dumplings don't have gelatin added.
Powdered gelatin would probably be the most obvious.I don't know the recipe myself but chicken doesn't have the gelatin content by itself to form into aspic like that,nor is premade stock very "authentic"
"authentic" is a form of tyranny that doesn't even make sense. Authentic soup dumplings aren't authentic dumplings, because they're a deviation on the original. I don't think we should care much about deviations, as long as they're made well, and not watered down.
+perleatsworld All the world's food is a deviation from its original source. I can't imagine why people worry about things like this, and yes this is me agreeing with you. That's why every italian family has there own recipe on something classic, classic of course being something shared through out the generations. I think when they say "authentic" that's what they really mean. They are looking for something traditional. Modernized methods of cooking should be seen as every bit as valid as Traditional ones.
love this because it's practical to make at home! thank you!
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
Superb editing! Love the content, music and timing! Will try vegan version for this!
In Taiwan, they just add the soup with the meat and freeze it before they put the mixture in the dumpling skin. The soup then melts when it's steaming.
I just wanted to share my easy go-to soup recipe, I've plan on using it for dumplings but it also tastes super good with just noodles
- Add chicken stock to boiling water as a base (Make sure its salty enough, but not too salty)
- Add in beef paste
- Add chili oil paste (This is just for spice, so add however much spice you'd like)
Thats it ;)
song is solar gold by Mt.mineral
this is why i enjoy asian cuisine so much. such artistry.
I like dumpling soup from andrea
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 ._.
this video was relaxing to watch
Best chinese food i ever tryed
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
Awesome Technic
I REALLY WANT TO TRY THIS!!😢
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 👌
Looking forward to this new series!
Just made these today! They were delicious!
More of this! Thanks!
Took me a bit but found recipe I’ll post for those who don’t see it ( just to make easier on some ) www.chefsteps.com/activities/how-to-make-shanghai-soup-dumplings-with-andrea-nguyen
traditionally people don't use gelatin but rather natural collagen from either chicken feet or pig feet to make the broth...but I guess non-asian would get turned off by those
considering gelatin is literally just collagen collected from various animals, what difference does it make?
did i say anything abt difference? I simply stated the traditional ways of making these geez.
syfja song
You said people dont use gelatin but collagen.... gelatin is collagen...
yup. thats why i watch chefsteps - traditional recipes. like how mom used to sous vide...
+Thomas Feeley it gives it a richer and stronger taste making the soup dumplings taste better
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.
Full recipe pleasse ..thank you
I am watching this only because of my bess's recommendation as because her recommendations are nice . And yeah I would like to taste this but only after Coronavirus has gone
Why are people who claim they know how to make XLB even watching this video?
Is your life so boring that you have enough time to watch videos on stuff you already know how to do? Then they harp on technique, and make themselves look silly when they don't know that gelatin is just hydrolyzed collagen. Silly internet people.
wow, beautiful job
The soup in the original dumplings would come from a pork skin stock, the collagens and proteins within the pork skin serves as gelatin (since when the dumpling was first created, food grade gelatin powder did not exist). The pork skin stock adds more flavor, but also requires 5-6 hours to simmer if made properly. This method is much simpler, and with the correct amount of condiments, can reach a rather similar taste, especially if you add a touch or lard in the fillings.
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.
To all the 'authenticity is not a big deal people', I'll tell u some facts and see how that make you guys feel. In China we cook the steak almost all the way through some time and smother some black pepper gravy on it. Oh and we think burger is fried chicken with mayonnaise, ya know, because KFC.
Sometime it's just the cultural pride made people trying to clearfy the 'authenticity' thing. Just be cool with it and don't be ignorant.
Oh btw I love this recipe and it's really cool for chefstep and Andrea to introduce such an easy way to replicate an iconic Chinese dish.
Those insist 'authenticity' must be referring in particular the Shanghai crab yolk bun, that offered by Nanxiangxiaolong in YuYuan. But sadly nobody came up with the specific name of the luxury bun and they also clarified nothing about the essential differences in the recipes. What a shame. I would never doubt if the ordinary cheaper Shanghai Soup Dumpling is happened to be made right this way! Damn, I am not even Shanghainese,BTW.
That’s cause they don’t make thick steaks in China. Beef was also not eaten til quite recent and in north areas tough cuts are cooked through just like how an American would smoke a brisket for 10 hours
Hi guys, I'm sure many of you's were impressed with the overall feel of this video. I'm also sure that you guys wanted to know the song, the song is:
Solar Gold - Mt. Mineral
Hope that helped, :)
For future ease, if they don't put the name of the song in the description, you can just download this app called Shazam, and it will listen to the song and tell you want song it is.
Thanks! :)
The background music is glorious!
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.
Whoa... I'm sure they taste as good as they look :) Now I want to make them myself 😊😊😊
I'm really digging the song they used for the video!! :p that aside, I'm hungry again lol
that background music is 👌👌👌
Looks like she's using the kohetsu aogami, same one I use and I love it
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
The King of Noodles (my favorite Chinese restaurant) brought me here
Where do you get the proportions for the recipe?
If I knew how to make soup dumplings, that well, I would probably never stop.