ฝัง
- เผยแพร่เมื่อ 7 มิ.ย. 2024
- Simone Tong is back in the Munchies test kitchen to show how to make soup dumplings. The process may be involved but the results are well worth the time. Simone shows how to make the gelatinous broth that becomes the base of the soup, she makes two types of dough that combine into one super pliable but delicious wrapper, and makes a simple pork filling. Now you can finally make soup dumplings at home!
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She's a good teacher, very clear instructions with a high level of detail so you know exactly what's going on and what the process is. Soup dumplings are one of the best foods too
She makes it sound overly complicated tbh. Good dumplings aren't hard to make lol.
@@Kay-ml4ij True it sounds so damn hard I think I'll just pay a visit to the Chinese restaurant at the corner.
@@Kay-ml4ij How is this hard? The only "complex" part is making and shaping the dough and wrappers. Everything else is completely straightforward. The filling is just chopped meat, and jellified soup.
Yo avi is gangster...I think I luv u
th-cam.com/video/7daZu4ZOeZQ/w-d-xo.html
All this tedious work and some restaurants sell them as low as a dollar. I appreciate the grind
Chinese people be like that
All of these things can be made in large quantities in advance, and then all put together the day you intend to serve. The gelatin("soup") and meat can be made days in advance, the dough the day-before. Then the day-of all you have to do is prepare the dumplings themselves.
In Africa that's still alot :)
For real man!
It's stealth society racism. Seafood pasta that took 10 minutes to put together(write it in Italian on the menu to charge a bit more)? £25-30. Highly intricate soup dumplings that took hours?
She's like, "You wanna make this at home? Good luck."
I did, but I used pork bellies instead of the pig feet and chicken. Came out very good. But, it is a lot of work, anyway. Several friends keep asking me to make them again. My answer is, why don't you make them for me?
Tbh though, asian households on the weekends or family days being like 90% prepping/cooking for 36hrs haahahhaha
LOL
I get so annoyed when people complain how expensive some Asian restaurants are when they don't see the time and labor involved in making just some of the appetizers!
You know what’s bullshit? Asians will complain about their own food being too expensive like they don’t value the food. Where as people won’t bat an eye for a plate of stuffed pastas for $30.
Dumplings and stuffed pastas are laborious but one is valued higher
@@LetsTryKitchen I guess historically Asian owned businesses have had to offer quality services at a lower rate to survive, and now people (wrongly) expect it to always be that way
@Cody Miles the effort required is disproportionate to the price, when compared with other dishes.
As an Asian, I believe there are quite a few reasons for that. First, some of us Asian are not expecting to pay much for asian food as well, because part of us probably has been through restaurant with the same food that charge less. Second, it is a bit embarrassing to say, but lots of Asian restaurant, in order to lower the price to be more competitive, pay the staff way much less than the normal/legal rate. For example, right here in Australia, casual hospo staff is expected to pay the minimum of legal rate of AUD26/hr. Considering the fact that I used to be offered a rate of AUD10/hr at not one, but many Asian restaurant, you should know why they charge the food much cheaper
Do you know how difficult and expensive is to grow a cow? Takes years and a lot of hard work. But you can buy cheeseburgers for a few bucks.
I appreciate that she is genuinely excited about the dumplings and teaching the viewers how to make them. Thank you!
@@neihomai8 no
"Let's eat this person." With that sentence, I realize Pixar's Bao was right.
Love that movie
After watching this I can't believe how inexpensive soup dumplings are.
Volume sales.
most restaurant in North America dont make the dumplings themselves, they just buy it frozen from the factory and heat it up while serving, it's much cheaper this way and it taste good enough for most of people.
the hell you mean?? she got like 6 lbs of pig feet! where the hell i get pig feet at!??
@@mcgarbage6787 mexican market. You can usually get them at mexican/hispanic grocery stores.
@@mcgarbage6787 butchers or any world food stores (mexican or asian)
When she said “mmm free facial” I died! 😂 I thought I was the only one who thought that while cooking lol
Literally my favorite part!😂
I got tired of rewinding the video. Enjoy!
Yield: 20 Dumplings
Ingredients:
* 6 pig feet
* Sake (unknown amount)
* Bay leaves (unknown amount)
* White pepper (unknown amount)
* Sliced ginger (unknown amount, roughly sliced)
* Chicken wings (amount = full bowl. Maybe 12?)
* 300g '00' flour.
* 1/4 to 1/2 cup (guessing?) room temperature water, plus 55g cold water later
* 1-2g sugar
* Yeast (unknown amount. Maybe one packet since that seems to be a standard? Fact check me, please!!!)
* Fresh ginger (30g and then some more later for the dipping sauce)
* Scallions (40g)
* Lean pork leg?
* I didn't catch the name of the fatty cut of pork. Help! It's at 7:41.
* Soy sauce
* Black vinegar
Steps:
*Making the Stock*
1) Boil pig feet in water for 2-3 hours to remove impurities. Then dump out the water.
2) Scrape the pig feet with a knife under running water.
3) Put the pig feet back in the pot. Add sake, bay leaves, white pepper, and sliced ginger. Add cold water and bring to a boil, uncovered, for about 3 hours.
4) Add more water when it reduces too much.
5) Separately, get another pot. Add the chicken wings and pour in cold water until it's an inch above the chicken wings. Bring to boil. Once they're cooked, strain out the chicken wings and move the chicken-water to the pig feet stock pot. Boil for 2-3 hours. Keep adding water if the water level gets low.
6) Free facial.
7) Stock is almost white and the tips of pig feet may be poking above the water/stock level.
8) Strain the stock into a bowl. Pig feet go bye bye.
9) Seran wrap the stock and allow to cool (probably in the fridge). Once it's cool then it should shake like jelly.
*Doughs (**2:26**)*
* Another option is to make the water dough on day 1, allow it to rest overnight, and make the yeast dough the next day.
Water Dough:
1) Combine 200g "00" flour and 2g of salt in a bowl.
2) Add what looked like possibly 1/4 to 1/2 cup room temperature water. Mix with wooden spoon, and then roll into a dough with your hand.
3) Allow to rest for a few minutes with a towel over the bowl.
Yeast Dough:
1) Put 100g "00" flour in a bowl.
2) In a separate small bowl, mix 55g room temperature water, yeast, and 1-2g sugar. Then mix into the flour bowl until it forms a ball.
3) Cover the bowl with a towel and let it rest for a few minutes.
Back to the Water Dough:
1) Kneed the water dough on cutting board in one direction. Turn 90 degrees. Kneed in that direction.
2) Let it rest for another 5-10 minutes with a towel over the bowl.
Back to the Yeast Dough:
1) Kneed using the 90 Degree technique for 4-5 minutes until it feels smooth.
2) Let it rest with a towel over the bowl for 1-2 hours or until it's doubled in size. (Don't stop here, Water Dough's timer is almost done!)
Back to the Water Dough (Part 2)
1) After the dough has finished resting, place the dough on a cutting board with the smooth side facing up. Use a rolling pin to flatten it as shown at 4:52.
2) Flip the dough over so the rough part is facing up, fold one flap 1/3 of the way in toward the center, then fold the other flap on top. Flip over again.
3) Flatten with your hands. Repeat the rolling pin / 90 Degree procedure 5-7 times.
4) Roll into a log and seran wrap. Allow to rest for a few hours (or overnight if making the yeast dough the next day).
Back to the Yeast Dough (Part 2)
1) After the yeast dough has doubled in size, press down with your fist to deflate.
2) Take the dough out, put on the cutting board, and fold in thirds like the water dough procedure. However, instead of rolling out again, keep folding into thirds a second time with all flaps toward the rough side (5:48).
Combining Both Doughs
1) Remove seran wrap from the Water Dough. Place both doughs on the cutting board. Cut off 100g of the Water Dough. Cut off 50g of the Yeast Dough. (2 parts water dough, 1 part yeast dough.)
2) Roll both pieces until they're about the same length. Place one on top of the other, press them in to each other, and then roll into one dough. Flatten with a rolling pin.
3) Dust the top of the dough with flour.
4) Combine the doughs well with a rolling pin, by hand, or by using a lasagna noodle maker?
5) Fold in thirds as above, turn 90 degrees, then roll out my homies.
6) Repeat 5-7 times. Then it should be soft and stretchable.
7) Roll up like a log and let it rest for 20 minutes (wrapped in seran wrap).
*The Filling (**6:58**)*
Ginger Scallion Water
1) Peel the fresh ginger, then chop it.
2) Chop up the scallions (both green and white parts).
3) Place in mortar and pestle. Smash!
4) Add 200g water. Smash a bit to combine. Allow to marinate as long as possible before mixing in the meat.
Prepping the Pork
1) Slice and chop both up separately until they're minced. Use 70% lean pork meat, 30% fatty pork meat.
2) Place in bowl. Add in sugar, salt, and white pepper (unknown amounts). Mix well. Then add soy sauce (unknown amount).
3) Strain the Ginger Scallion water (throw away ginger and scallions). Pour 1/3 of the ginger scallion water into the pork, mix, repeat twice.
Combining Pork and Gelatin (8:46)
1) Chop up the jello-stock. Fold all of it into the pork. Mix well.
*Rolling out the Dough* (9:16)
1) After it's done resting for 20 minutes, unwrap from the seran wrap, and on a cutting board roll it into a long log.
3) Use a knife to cut into 20 pieces. Press down with your palm and place them under seran wrap so they don't get dry.
4) Dust your rolling pin with flour.
5) Roll each one into a circle by rolling, turning 90 degrees, repeat.
6) Next, hold half of the circle with your fingers and roll the other half, while turning the circle. The center of the circle should end up thicker.
7) Repeat with all 20 pieces of dough.
*Putting it all Together!* (10:05)
1) Hold your fingers like a bowl. Lay a piece of dough cradled in the bowl of your fingers. Spoon pork in the center of the dough.
2) To wrap the dough around the pork...uhhh...do what she says at 10:14. At the end pull the dough together harder so the soup doesn't leak out. Aim for 21 folds. Repeat with the rest of the dough circles. You got dumplings!
3) Place parchment paper in a steamer and lightly oil the parchment so the dumplings don't stick. Place the dumplings inside and set aside while you make your dipping sauce.
*Dipping Sauce* (11:00)
* Slice more fresh ginger.
* Combine 2 spoons vinegar to 1 spoon soy sauce in a small bowl. Add a little sliced ginger.
*Steaming the Dumplings*
1) Steam for 8 minutes
*Voila! Let's eat this person!* (11:33)
pin this
You're a hero
You’re a saint
aah thanks mannn
Oh my God you're amazing. Thank you
My mind was blown away with the gelatinous soup that allows you to put it inside the dumpling. As the dumpling cooks, it heats up the soup, and then when you bite into the dumpling you literally get soup inside. That cooking technique is absolutely insane, and I love having this knowledge in my brain. Thank you for the awesome video.
Kelsey @wholehealthyfamlies is the broth queen. After taking her broth making class-I get beautiful gelatinous broth consistently now. I plan to make soupy dumplings, but I will be using wraps from Asian store. 😜
Stop using chatgpt for saying obvious things.
“As humans we need a wow factor. You could just eat the soup separately but you don’t. The experience is just so different.” She speaks the truth.
Few indicators showing she is legit: 1. usage of ginger scallion water. 2. hand minced pork with ratio between fat and lean meat. 3. usage of two different doughs. Triggers me when other tutorials of soup dumpling not includes these steps and they sounds like they know what they doing.
True. She covers a lot of information in such a short amount of time.
One thing that’s not talked about enough is kneading the dough. I always do the 3 stage knead process since my first 3 failed XLB attempts.
Is there a reason you cant use a processor to cut the meat? Seems like it would be easier and faster, but perhaps take a little more care as to not make it too pasty.
@@nahum3557 it is a texture thing. You get small chuck of meat instead of a sausage texture.
@@cjude6189 I reckon you can get just as good results by having a little more care
@@nahum3557 I don't quite agree with you. I make soup dumplings a lot. I have hand cut the meat and I've used a meat mincer...NOT FOOD PROCESSOR. With the meat mincer you can decide how big your mincer to be. Also... If you go to Taiwan for instance you will find place where they have rough cut or very smooth cut meat. It depends on the individual making it.
Thanks so much for having Simone on to show everyone how labor intensive making authentic XLB is and that Chinese food is not just dismissed as “cheap” and worthless by many.
I've never heard Chinese food being dismissed as "cheap and worthless" by a single person, let alone many. Everyone likes Chinese food.
There's something mesmerizing about watching a pro fold dumplings
The vaporware in the background helps.
I mean just the dough work and calculations alone were mesmerising. Unreal...
@@derekchandruang absolutely agree
In no way it was pro looking fold
Shreyas Rd I’ve seen better, but she’s still better than me
Dang Simone knows her stuff. More from her please!
Ikr
Me, before this video: $8 for soup dumplings? rip off
Me, after this video: only $8? a steal
That's why for some particular dishes I choose to eat out. The grocery, ingredients, labor and cleaning for a single meal is just not worthy, and you end up paying more than you get. Restaurants get wholesale price at large quantity, they also pay less on gas and water, breaking the items down to a reasonable price.
I love how knowledgeable Simone is and how much she has clearly worked on this craft
I successfully make 100 delicious soup dumplings follow your recipe (except cheating by adding gelatin in the soup). It is not complicate as it looked. I freeze the uncooked ones to steam when needed. The best food for Winter. Thanks you so much Simone for making me a PRO!!
Thanks for letting me know gelatin works too!
Please share the water amount in water dough and the yeast in the yeast dough please
Thanks
@@mafuyusato9676 simone's recipe: 2 parts of dough: cold water dough + yeast dough
ratio: cold water dough: yeast dough= 2:1
cold water dough: mix and knead: 200gm of 00 flour, 2g. salt, 100ml water@ room tempt ...cover&rest few mins.
yeast dough: mix and knead: 100 gm of 00 flour, 55 gm. water@ room tempt, 1/2 t sugar, 3/4 t yeast.
-dissolve sugar in water, add yeast, stir, then add flour
-cover&rest 10mins (until double)
work the dough- always turn 90degree of each dough.
fold the dough 3 times, turn 90 degrees, roll out (repeat 7times), then cover&rest 1-2hrs, or overnight.
Genius recipe! Excellent instructions! Bravo! More from Chef Tong please? She is an exceptional teacher-chef, and she's also a breath of fresh air.
Best cooking video ever !! I love the patience, the detail , and devotion to solid practices ! The joy is just the perfect simple vinegar sauce on top. Thanks!
I admire her craftsmanship. I've come to appreciate the amount of time it takes to make this delicious dumpling. Thank you Munchies for showcasing her expertise!
The knife looks like pure Beskar.
This is the way
This is the way
damascus steel!
This is the way
This is the way
Simone Tong, if you're reading this, THANK YOU! A couple years ago, I started looking into how to make XLB from scratch. Luckily this video was amongst the first I watched. I got sidetracked with life and didn't get around to it.
FFW to now and I was looking at multiple recipes, most of which included gelatin in the soup and premade wrappers. This video set the standard in the back of my mind because none of the recipes appealed to me. The second I rediscovered this video I was so excited. She is an absolute master and natural teacher. Her seemingly inadvertent delivery of "no" in response to premade wrappers was gold. Was militant, yet funny. Cheers, Simone!
Always amazed at the meticulous and time consuming process of making these little pockets of deliciousness.
I love how detailed she was while explaining how to make soup dumplings. Best soup dumpling tutorial I've watched to date!!
Her precision and skill are commendable. I really enjoyed watching this video!
She’s most adorable. Great teaching. Absolutely enjoy watching and listening to her!
This made me so hungry. This is a perfect demonstration of why we have restaurants. Making these at home is multi-day affair. My family makes pierogi at Christmas but we all pitch in. One person makes the dough, other people bring the fillings and everyone pitches in to fill and form them.
One of my favourite Munchies so far. She's proper keen.
The R&D on the dough recipe must have taken YEARS. "The dough must rise when the full moon is in Jupiter's 7th house with 75.3 degree water."
In southern cuisine we will say, if the tomatoes are ripe you BETTER NOT be on your period! We’re canning! You gonna mess it up!
@@bevinconners3423 I have absolutely no idea what you're talking about or what this pertains to, but ok.
Such concise teachings that is easy to follow and makes me understand the process AND a teacher who genuinely loves making their food. Love it! It looks so tasty and makes me want some now.
So much time and effort mothers & grandmothers put in to feed their families good food. God love ‘em all!
i love that she’s so satisfied with her work, great instructions too :)
I Love how detailed her instructions were. You can tell she's very passionate about what she does.
Let’s get some dumplings
Stunning watching people who know what they do, make it seem so easy. What a true food artist. Thank you Simone.
Mind blowing. I am really impressed. Also Simone is great teacher and all instructions was sooo clean. If someone will be looking for me Ill be in kitchen for next month just to master them 21 folds on each dumpling. Thank you!
I like this woman, she's funny and hard working.
Amazing amount of work goes into making this dumpling.
Wow such a long and beautiful process! She makes it look so easy and explained everything so well. And the dumplings look amazing!
Wonderful presentation. I appreciate that you showed each step
That is a phenomenal amount of effort. More power to her!
This video taught me I should just keep ordering dumplings. This is an art
Lots of work! I am glad that there is people to do this work. We should appreciate more the food and all the work involved. I appreciate it
I appreciate so much the work that goes into each one of these dumplings. I spent hours one day and came out with something more like a stuffed southern biscuit!
She did a great job with this presentation. I’d totally watch her cooking show if she had one.
Rapper A: I'm cold
Rapper B: I'm Fluffy and Moist
"little pocket of joy" says it all. What a delightful video! So much talent and personality.
I could listen and watch her for hours. She is a great teacher.
Great personality and chef...
Xiao Long Bao is the greatest Chinese food! During my two years there I was addicted!!!!
Honestly my favorite video so far. She’s lovely! Hope she had a great day today lol. 💕
Perfect for a Tuesday night. The kids are gonna love it!
This was so great. I have tried different soup dumpling recipes and this is now my go to. I have a culinary background and on cold Oregon fall and winter weekends I love a cooking project that can last all day or weekend.
Amazing! So much work goes into a little bao, definitely heaven in a bite. Also, I know a Singaporean when I hear one hehe
This presenter is very likeable. Also clear, efficient and understandable. As usual I went from expecting I might make these myself to giving up and admitting I never will. So much work.
Fantastic, thank you for such a thorough lesson.
dude when my wife and I lived in Taiwan we ate soup dumplings every day. No joke. It was $4 to get like 40 dumplings! Also miss beef noodle soup...
I used to live in China, I do miss the food. I can live like a king for 10 usd a day lol
Sounds like heaven
Man that is really cheap.
Like really cheap...
I just had some this morning for breakfast and it was .90 cents (USD) for 6 of them...
It was from a pretty generic breakfast store that is not even that good...
I had some really good ones, 6 of them for $2.
@@LetMeTellYouSomeTing if you cook yourself and cook healthy yes. If you constantly eat out for 10 USD/day you only get fast food quality food.
Taiwan has the best soup dumplings. No one gets close to Din Tai Fung.
I LOVE DUMPLINGS. PERIOD.
Love soup dumplings! She's so relaxing to watch. Thank you for sharing the wisdom and calm lol!
OMG! Your beautiful joy in the process! I have never been so enthused to try making a dish that looks really challenging.
This is a crazy intense recipe. Two different doughs combined, hand cut ground pork, and pork hock broth? 🤯
Good way to start the 2021. I wanna see her own show VICE
So labor intensive! Will definitely think of all these steps that went into making the dumpling next time I have one.
She’s so wholesome. Thank you for your guidance
They look like the best soup dumplings I never had
Simone is amazing 😍
Simone is great - she's knowledgeable, funny and a great teacher. Please can we see more of her!
Very good teaching and I like how you explain why you to what you're doing. Very good instructions. Thank you
I just wanted to eat dumpling. TH-cam really knows how to read my mind
True
Did they ordered it for you or didthey cook for you?
I love this woman. She is so pure and she makes dumplings what’s not to like
Wow! That is so much work to get the dough just right! Very impressive, educational and inspirational! Thank you so much for sharing!
The amount of love that goes into these. Unfortunately not one restaurant makes these near me.😢. And I will never take the time to make them. One day soon I will try them.
"we as chinese or human beings" hahahaha
She makes it look easy but I know the difficulty level is at impossible for this recipe.
I like the vid but yes there are way easier recipes for the soup dumplings.
Im sorry but that doesn’t look easy in the slightest
There is nothing difficult about any of the steps. It's just really time consuming.
Are you thinking recipe, or is this solidly dough technique that’s difficult?
it's easy but it takes so much time
I know that i willl never make it myself ever. But if I do, then this is the only recipe that Ill ever use. The amount of effort and the amount of joy that she showed throughout the video is WOW
I really enjoyed this video, what a thorough lesson!
I’ve actually made this XLB to the tee! She hits all the right points:
1. Knead in 3 stages with the 90 degree turn. We are creating a strong gluten network that not many TH-cam channels cover.
2. I fucked up a dough recipe by just using a hot water dough. I trashed it. I made a cold water dough and combined with a yeast dough. This dough is STRONG, and fluffy.
I and another TH-cam actually cover some of these topics on our channel. There’s so many misleading shitty TH-cam recipes on XLB... it’s truly frustrating. This video will set you up for success when making XLB. Good luck!
I learned from this video that I am a dough; Let me rest.
She's fascinating to watch. Definitely the best person I've seen on Munchies so far
That was awesome. Thank you for showing us how soup dumplings are made.
my fbi agent knows me so well 💕 i was literally craving soup dumplings a few mins ago ☺️
I love dumpling so much, every time I get near them it's really *wonton destruction!*
Very nice presentation 👏 detailed and very thorough. I love the super clean kitchen. Thank you for sharing.
Everyone who sees this. Have a Beautiful and Prosperous 2021 Your Going to surpass your expectations this year💯 Happy New Year❤️
It says that her shops are either 1. permanently closed or 2. temporarily closed. Curious when this was filmed. Unfortunate, I was really wanting to go to the restaurants!
I truly appreciate the laborious production!!
So impressive! What a great teacher...soup dumplings are an art form
Thank you Joe's Shanghai in NYC Chinatown for changing my life and introducing me to soup dumplings but therefore ruining my life cause I can never get something like that in SA,TX :((
Bro when are they gonna end this season lmaooo
I had no idea. Total appreciation for the hard work
this looks delicious, i also love how happy she looks making them
She was referring to me when saying "Let's eat this person", I'm a very good and loveable person:)
I want soup dumplingssss just take my moneyyyyy; I don't have the patience to make them home
First time watching your show from Guyana 🇬🇾 thanks ma’am for sharing your knowledge with us I learned something new today enjoy
What a wonderful video. I could watch Simone cook all day :)
I feel like this is one of those dishes that no matter how hard I try, I'll never really do it justice. The ingredients are pretty basic, but the technique and time involved to create them can only be worthwhile if you're making dozens of them every day.
well you could always make the soup and wrappers and freeze them for another time
I need 100 in and around my mouth!
This is incredible. No wonder they taste so amazing.
We used to use the same mincing process when I used to make spring rolls at the restaurant I used to work at and that was always my favorite part too.
I don’t know why I watch recipes I will never be able to do 😞