This looks amazing. I’m trying this tonight. I loved watching you roll the wrappers out! I tried making gyoza once, but I left the wrappers too thick. I couldn’t get them thinner, but this technique is amazing! Can’t wait to try it!
You can store them covered in the fridge for a while before cooking (like while you're wrapping the rest dumplings), but there's no great way to store them for a longer period of time. The filling will gradually release liquid and make the dough soggy. I've also tried freezing them but unfortunately all the dumplings were bursted when I cook them once frozen. I looked at many online recipes and so far no one has successfully frozen them yet (the store-bought frozen type uses additives to make them stay together).
I followed this steps and cook my own xiao long bao. Is it just me or it does taste like gyoza of Japan? The only difference is that xiao long bao has a soup in it.
One can also pour the soup/stock, when room temp, into a plastic bottle with a cap on and put it up side down in the refrigerator while it separates fat and liquid. This way you can pour out the soup/stock first and the fat stays in the bottle. After that you put the soup/stock back in the frige in a better bowl. Add agur agur or gelatin if necessary. If you need the fat just shake the bottle. 😉 Also, I think these dumplings aren't white enough. Maybe too thin or too much gel? What is the difference in texture if one boils them in water in a frying pan with a lid?
Thank you for sharing!~~~~Hungry for it now ~~~It looks so good~~I love soup dumplings ~~~
This looks amazing. I’m trying this tonight. I loved watching you roll the wrappers out! I tried making gyoza once, but I left the wrappers too thick. I couldn’t get them thinner, but this technique is amazing! Can’t wait to try it!
I buy these frozen, and toss them in fresh made wonton soup broth 10/10 😋
These look incredible. Wondering if there is a good way to store the dumplings once they are formed and prepared - prior to cooking? Thank you
You can store them covered in the fridge for a while before cooking (like while you're wrapping the rest dumplings), but there's no great way to store them for a longer period of time. The filling will gradually release liquid and make the dough soggy. I've also tried freezing them but unfortunately all the dumplings were bursted when I cook them once frozen. I looked at many online recipes and so far no one has successfully frozen them yet (the store-bought frozen type uses additives to make them stay together).
I’m drooling
มือคุณช่างสวยงามมาก ผิวพรรณดี
Super yummy
Looks amazing 🤤❤️
agree
Thankyou for these great recipes! Could you fry these soup dumplings, sheng jian bao style?
agree
looks good
Omg looks so gooood, I'll try this soon!
Can make Xiao long boa pan fried
Yeah when I added 35 g of hot water and 10% of the cold water I got the same consistency of when you also added the cold water
I followed this steps and cook my own xiao long bao. Is it just me or it does taste like gyoza of Japan? The only difference is that xiao long bao has a soup in it.
Will it be nasty if i cant strain it all to well?
One can also pour the soup/stock, when room temp, into a plastic bottle with a cap on and put it up side down in the refrigerator while it separates fat and liquid. This way you can pour out the soup/stock first and the fat stays in the bottle. After that you put the soup/stock back in the frige in a better bowl. Add agur agur or gelatin if necessary.
If you need the fat just shake the bottle. 😉
Also, I think these dumplings aren't white enough. Maybe too thin or too much gel? What is the difference in texture if one boils them in water in a frying pan with a lid?
I've acquired a better way to do the rapper you roll it out like cookie dough and cut out the circles it is much faster
I dont have that type of steamer
ดาวกลับฟ้าให้ชีวิตต่อจากนี้ไปสุขสบายนะ😭
sorry but the music is depressing...
Sounds so sad😢