How to Make Shanghai Soup Dumplings, with Andrea Nguyen 

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"?

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.

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!

CS thank you for supplying us with such visually pleasing videos! Has to be one of the best you've made!! ❤️

I honestly expected you to sous vide the soup.

This is just a work of art. Oddly satisfying to see how it is made!

I was so captivated by this style of the video.... it was a really great work you guys did, well done!

The music is so soothing and calm made my sunday

As usual: amazing footage and editing. Thank you for doing homemade soup dumplings justice.

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.

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 😍

What an art, so beautiful.

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.

Andreas book is wonderful, have enjoyed it and many of her recipes since I bought it. Thank you guys, for having her on ChefSteps!

love this because it's practical to make at home! thank you!

ChefSteps videos are WORKS OF ART.

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.

More of this! Thanks!

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.

Beaaaauuuuuuuuuuuuuutifuuuul!!!!... Love the recipe... i can wait to try it myself... Thanks for this video!!!

Dat production quality!!

I have been hoping and dreaming you guys would do this. Oh my soup dumplings lord im in heaven. Shanghai how i miss you

I have actually had those dumplings in Shanghai and they are fantastic. Now I know how they are made. Thanks.

I think I'm drooling ---- yep, definitely drooling 👌🏼

The knife skills in this video! 👏

I NEED THIS RECIPE!!!!!!!!!

Looking forward to this new series!

That was beautiful! Thank you so very much ❤

I like this video ! Thank you show how to made the xiao long pao !!!

I'm a simple man. I see "boi-oi-oi-oing," I hit the thumbs up button.

my new favourite cooking channel

this music is well produced. Props to that guy/girl/them/she/her/ma'am/sir.

i absolutely love the background music

best music choice eveeeer

Awesome Technic

Washing this video simply makes my day

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

Awesome videography! And I will try to copy this dumpling. Gracias!

Just made these today! They were delicious!

I want another recipe pls thank you so much andrea

Really very good, I had watch a lot of the video for Chinese soup dumplings, this one is the best

This is a professionally made video. Excellent.

this video was relaxing to watch

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.

Nicely done!

wow, beautiful job

Best chinese food i ever tryed

I want some of these immediately.

Superb editing! Love the content, music and timing! Will try vegan version for this!

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!

AWESOME!

I watch this video everytime only for the music and beautiful videography.

Awesome!

I had these in Chinatown Boston and they were outstanding

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 ._.

I am obsessed with the song/track.

A thing of beauty.

if i compare this video with other vid with same content i can guarantee chef steps result will come tastier ♡

best vid in ages guys!!! livin it, real!

Thank you for not using typical Asian music

perfect practice makes perfect

This was some next level dumpling guide

Thank you.

Awesome.

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!

I REALLY WANT TO TRY THIS!!😢

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 like dumpling soup from andrea

Whoa... I'm sure they taste as good as they look :) Now I want to make them myself 😊😊😊

wow so many haters! this looks AMAZING! I'm salivating!

I love u, Chefsteps

Wonderful...

Full recipe pleasse ..thank you

The background music is glorious!

I'm really digging the song they used for the video!! :p that aside, I'm hungry again lol

Ok I'm hungry now 🤣, and I will make this recipe when I get back home from overseas to surprise my wife, I like cooking

thanks for telling me the measurements of everything really helpful 👍

Damn that make my mouth watered......

this is why i enjoy asian cuisine so much. such artistry.

Great song!

Amazing

Awesome

i'm replaying this over and over again because of the music lol

que vídeo más hermoso *.*

mount watering🤤🤤

Gonna make this tonight

im from shanghai and these are pretty legit

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.

wow nice bgm I want this

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.

So COOL 💕💕💕

beautiful video

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.

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.

that background music is 👌👌👌

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

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.

OMG this looks amazing!!! I bet it tasted even better than it looks!!! :P

Looks like she's using the kohetsu aogami, same one I use and I love it