Quarantine happened and bam! I learned this hack so I could make own soup dumplings. TIP: double the batch of the jello, that way you can put the first half in the meat mixture, and then put a little square again before you wrap it, so that way, you have more soup in your dumpling.
Thank you! I linked the pasta attachment in description if you're interested, it is one of my most used kitchen gadget. I use it on everything from ramen to pizza dough!
Thank you for your recipe. I made this today. I have to say that I never thought making Xiao Long Bao at home but I did it. Your skin recipe seem quite dry at the beginning but I just keep kneading it and it works just fine. I cant believed that the skin will stresh and doesnt need flour for dusting at all. Great job.
Hello I am a new subscriber and I cant wait to try your recipes! Your smooth confidence and relaxed manner have inspired me so much! Thank you for the effort you put into your videos! P.s. I love that your doggy always seems to get a taste- helpful kitchen companion! :)
Thank you so much for your kind words! It's really encouraging! Haha Mochi (my dog) is the best kitchen companion! Always super patient until it's eat time :P
This is a great video, I follow a lot of cooking channels like 小高姐的 Magic Ingredients and this video is a great addition to the youtube cooking space, I was just thinking about how using gelatin would make it easy to make soup dumplings, I will definitely try this soon :D
This is awesome! Definitely going to try this, thank you for sharing! One small suggestion: perhaps think about getting a pop filter for your microphone, it will soften your "p" and "s" sounds and audio quality will improve. Again, thank you, keep up the great work! Now I have a backlog of videos to watch, haha.
❤❤Hot water trick to knead the dough is a nice trick but probably not for all kind of flatbreads? Does hot water do anything other than making it easier to knead?
Yes! Just follow the liquid ratio/instructions on the package, it'll set even quicker & probably firmer than gelatin. The only small difference is agar usually need to be boiled to work, while gelatin doesn't need to be heated as much.
How did it open? Did the pleats fall apart or did the skin break? If the pleats won't seal firmly, your dough is probably too dry, try increase the water amount. If the skin breaks from expanding, try reduce the steam and/or roll the wrap slightly thicker.
Hey hey! So I put the gelatine with my chicken stock and after 30 minutes it is still a liquid, is that normal and I should wait longer or is it possible I did something wrong?
The only thing I can think of is if the gelatine is heated too much it can lose its setting strength. If it's just not setting fast enough you can adjust the ratio of hot and cold liquid, use more cold stock to make it set faster.
If you're used to using chopsticks, I think long chopsticks do give more leverage. Forks have the perk of extra prongs so you need less stirring. Both should be pretty easy, use whatever you're used to!
It's sort of optional, sorta like bay leaves, you can tell the difference if used, but won't miss it if it's not there. Feel free to sub with any rice wine or just leave it out :)
as in, making this vegetarian? you can use vegetable broth and any veggie filings. if you mean fill it with just the broth alone, I haven't tried that. sounds like an interesting experiment!
Quarantine happened and bam! I learned this hack so I could make own soup dumplings.
TIP: double the batch of the jello, that way you can put the first half in the meat mixture, and then put a little square again before you wrap it, so that way, you have more soup in your dumpling.
great tip for extra soup! would work especially well for those giant soup dumplings!
That pasta roller is what I need in my life. Such a great simple recipe!!
Thank you! I linked the pasta attachment in description if you're interested, it is one of my most used kitchen gadget. I use it on everything from ramen to pizza dough!
They look wonderful and the gelatin will make it easy to make
Thank you for your recipe. I made this today. I have to say that I never thought making Xiao Long Bao at home but I did it. Your skin recipe seem quite dry at the beginning but I just keep kneading it and it works just fine. I cant believed that the skin will stresh and doesnt need flour for dusting at all. Great job.
thank you for doing an easier and shorter recipe. I don't have a ton of time but def want to try it!
Great video! beautifully wrapped xiao long baos
Thank you!
Hello I am a new subscriber and I cant wait to try your recipes! Your smooth confidence and relaxed manner have inspired me so much! Thank you for the effort you put into your videos! P.s. I love that your doggy always seems to get a taste- helpful kitchen companion! :)
Thank you so much for your kind words! It's really encouraging! Haha Mochi (my dog) is the best kitchen companion! Always super patient until it's eat time :P
This is a great video, I follow a lot of cooking channels like 小高姐的 Magic Ingredients and this video is a great addition to the youtube cooking space, I was just thinking about how using gelatin would make it easy to make soup dumplings, I will definitely try this soon :D
Thank you! I love 小高姐 for some serious 干货！Would love to know how these turn out for you! 😄 I plan to make a big batch for Chinese New Year
Awesome, you make it looks so simple! Thanks
Hope you give it a try! Have fun! 🥰
This is an amazing recipe!
this is sincerely the best, thank you!
This is awesome! Definitely going to try this, thank you for sharing!
One small suggestion: perhaps think about getting a pop filter for your microphone, it will soften your "p" and "s" sounds and audio quality will improve.
Again, thank you, keep up the great work! Now I have a backlog of videos to watch, haha.
Thank you for the kind words & helpful tips!
Awesome video, clear instructions and i have been wanting to used the dough roller for dumplings. Definitely trying. Thank you.
I am making this recipe now and i bet its gonna be delish ☺
Yum, can't wait to try this! Can I make this without a pasta maker?
Absolutely, just flour the rolling surface generously, this is traditionally made with a rolling pin : )
Thank you!! A hundred times thank you.
Happy to help! 🥰
I’m excited to try this out! I don’t have the time nor the money to make a fancy broth, but I’m definitely craving this!
Feel free to use any broth you like! Reconstituted stock from better-than-bouillon work great too.
Can I know how many Dumplings does one get from this recipe? Thank you
About 20 dumplings ：）
Workday Gourmet I made this recipe, it was delicious, thank you for sharing this practical recipe.
Thank you so much for sharing! Really happy you enjoyed it! :)
These look amazing! I’m excited to try and make these.
Thank you! Would love to know how they turn out!
Thank you so much!!!
Welcome! 🥰
❤❤Hot water trick to knead the dough is a nice trick but probably not for all kind of flatbreads? Does hot water do anything other than making it easier to knead?
Hot water makes the dough softer, with less spring-back, making it easier to roll into thin sheets, and shape into many pleats.
Hi, thanks for this recipe💖 can i replace the gelatin by agar?
Yes! Just follow the liquid ratio/instructions on the package, it'll set even quicker & probably firmer than gelatin. The only small difference is agar usually need to be boiled to work, while gelatin doesn't need to be heated as much.
@@workdaygourmet ooooh thanks💖💖
@@workdaygourmetcan I boil the broth with the agar
i love you with all my heart
Cuteee
May I use agar in replacement of gelatine? I’m a Muslim so gelatine is out of the question for me.
Yes! Agar's perfectly good
Can you do it without a steamer and a pot or something if so how?
You can use a steaming rack inside any pot
@@workdaygourmet thanks also do you need to have the sesame oil or can you replace it with grape oil
@@droidery toasted sesame oil is added for its unique, nutty flavor. you can sub with any other oil, it'll just taste slightly different.
Is there anything i could use to replace shaoxing wine? None of mh local stores have it :/
sake, soju, or any rice wine would work; in a pinch sherry works too. feel free to just omit the alcohol if you don't have any around :)
@@workdaygourmet thankyou so much i really appreciate this!!
Hi how to overcome my xiao long bao skin always open after steam awhile? Tq
How did it open? Did the pleats fall apart or did the skin break? If the pleats won't seal firmly, your dough is probably too dry, try increase the water amount. If the skin breaks from expanding, try reduce the steam and/or roll the wrap slightly thicker.
great recipe. how many dumplings can you make from it?
Thank you! About 20 dumplings per recipe.
Is it normal flour or bread flour?
just regular all purpose flour
Hey hey! So I put the gelatine with my chicken stock and after 30 minutes it is still a liquid, is that normal and I should wait longer or is it possible I did something wrong?
The only thing I can think of is if the gelatine is heated too much it can lose its setting strength. If it's just not setting fast enough you can adjust the ratio of hot and cold liquid, use more cold stock to make it set faster.
I got it to set! Thanks very much :)
is it ok to use agar instead of gelo
Yes!
@@workdaygourmet will it also melt 🫠.. thanks for your response
Looks like khinkali…
Thumbnail is me when my stepdad comes home
Hi can I store the soup dumpling in a fridge ?
Cooked ones can be stored in the fridge, the raw ones are better frozen, so the moisture from the filling doesn't seep into the wrap
Which way is it easier to mix with a fork or with chopsticks ive seen it done both ways
If you're used to using chopsticks, I think long chopsticks do give more leverage. Forks have the perk of extra prongs so you need less stirring. Both should be pretty easy, use whatever you're used to!
1:48 do you really need to add the wine?
It adds a special taste, but you can omit it if you don't have any
Hi! Is there anyway I can use chicken instead of pork?
Of course, feel free to substitute with any ground meat and any stock!
Can you please tell me what kind of flour you used? I would really appreciate it. :)
Just regular all purpose flour (medium gluten level)
Hi i have a question do you need to add the shaoxing wine or is it optional?
It's sort of optional, sorta like bay leaves, you can tell the difference if used, but won't miss it if it's not there. Feel free to sub with any rice wine or just leave it out :)
can i do this without the meat and just the soup
as in, making this vegetarian? you can use vegetable broth and any veggie filings. if you mean fill it with just the broth alone, I haven't tried that. sounds like an interesting experiment!
what kind of flour do i use? or is any fine?
I used all-purpose flour (medium gluten)
Can I freeze these?
Yes! Freeze them uncooked, and steam directly from frozen, about 10~15min.
What can i substitute Shaoxhing wine with?
Sake or any dry rice wine will do. Feel free to skip & use water or broth instead
Do they freeze well?
I think so! just freeze them on a flat sheet first so they hold shape.