Hey, welcome to souped up recipes.Today we
are making xiao long bao, which is a type of soup dumpling. You might ask how can I put soup inside a
dumpling? Well, you need pork skin to make a jelly. When you steam it, the jelly turns into a
liquid. It tastes amazing. Whoever thought of this, is a genius. Let’s get started! Blanch the skin for 5 minutes to remove the
bad smell. Clean it and remove the fat because you don’t
want your soup to be too oily. Cut it into thin strips. Prepare a pot of water (1.8 L of water). Put in your pork skin. Bring it to a boil and then down to low heat. Stew it for 1 hour. It should look like this after 1 hour, now
you 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. This is what it will look like when you are
done. Strain the broth into a container. After stewing, you should have about 400 ml
broth left. Put it in the fridge for at least 6 hours. Skin has a lot 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 no big chunks. Set it aside. Let’s make the filling You can do this while the jelly is being formed
in the fridge. We are going to 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. You don’t even have to put vegetables, but
I think it balances the flavor. Last step is to mix it with the minced jelly. Set it aside We need high protein flour. We don’t need yeast or baking powder for soup dumplings, because the skin needs to be bouncy enough to hold the soup. A fluffy skin will absorb the sauce quickly. You need about 200 g of flour. Add a 1/2 teaspoon of salt and give it a mix. Pour warm water in 3 parts and mix the flour Let’s start to Knead it. At first, it looks dry and messy, don’t
worry, just keep kneading it. Once you make all the flour into a dough then transfer it to a flat board and knead it until smooth it should look like this. Cover it and let it sit for 30 minutes. Knead the dough again for 5-10 minutes, this is to squeeze the air out. Cover it Let it sit for another 30 minutes. Cut the dough in half. Roll and pull it into a long even strip. Then, 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. Sprinkle some flour, and roll it like this. Use the thumb to hold the middle. Right hand rolls it. Left hand holds and turns it. Repeat this again and again. What you are looking for is a small round
wrapper with thick middle and thin edge. The size should be about 8-10cm long across. I will do it again, slowly forward back turn the dough. Repeat this. And there you go. I know it is not easy but do your best. It will be fun. 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. Will show you one more time 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. Now let’s get them to steam. If you don’t have a steamer, something like
this should work fine just place your xiao long bao on top of it. Put parchment paper in the steamer cut some small holes so the steam gets through. 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. The traditional dipping sauce for xiao long
bao is quite simple. Some shredded fresh ginger, 1 tablespoon
of white vinegar, 1 teaspoon of soy sauce that’s it! Time to eat- finally! But, do not eat it immediately- you will burn
yourself. There is an art to eat this. Pinch the top of it, and transfer it to your
bowl. Poke a hole, you will see the soup coming
out. And then you drink the soup. Unbelievable, the flavor is so deep. All that work I did for the broth- worth
it! Now put a little bit ginger with the vinegar
and soy sauce combination on the top and eat the dumpling part. You HAVE TO try this. Whoever you make this for will be impressed! If you want to learn how to cook more Chinese food… Subscribe! and click the bell so you don’t miss any videos I’ll post at least one delicious recipe each week And for now Check out my other amazing recipes!