This is a really clear and accessible recipe--not only is chicken easier to find, but roasting for one hour is more manageable than the several-hours process I've seen in other videos (I'm sure it's amazing, but it's probably outside what I can manage myself). Thank you!
Thanks Wei! Your chix aspic looks easy but I have seen other vdos using pork rinds/pork bone. Does that give the xiao long bao more flavour? Altho buying a whole chix is more accessible compared to pork rinds.
I really struggled to roll out the dough/pleat the dumplings correctly, until I came across this video! Her instructions on rolling out the dough into disks, the dough/filling weight ratios, and the technique for pleating were *incredibly* helpful. I finally was able to shape my bao correctly after following her video. Thank you so so much!
thank you for such an informative, in-depth, helpful video!!! i can’t wait to try and make these myself. it is so cold outside and one of my favorite winter meals is soup dumplings!
Idk why I thought it would be simple. But this looks like a long process. I’ll stick to take out but these look great. I’ll save this in case I feel like trying one day lol
Wow. Ms Wei you have a quiet authority in your voice that comes with knowledge. I’d have loved to have learned from you or someone like you at your hip when I was a child. Learning now, from RU-vid, is so very welcome. I look forward to trying your recipes and techniques as soon as I find aspic. For now, my goodness I’m hungry. lol This looks both wonderful and healthy. Subscribing now. ♥️
17 minutes later and I know how to make aspic at home. Yay! I completely forgot that aspic stopped being sold because food companies went vegan wherever possible. It’s such a waste to not use it when you need meat. Thank you so much for reminding me it existed!!
@@mochiicecream9599 I would say practice with the dough cause that’s the most work and If you can’t get the chicken broth to gel use chicken broth [i cooked mine on the stove with some seasoning cause I don’t like bland taste] then thicken it up with gelatin it makes it way easier! Cooking takes less than 15 minutes
Thx so much. I love xiao long bao. The worse part is I've been in ND for 4 yrs because of work. Nothing but crappy americanized "chinese" food there 🤢🤮. I'm definitely going to try making this asap! Nothing beats traditional Chinese and Asian food in general 😊😍🤗
this video was just featured in the newest video on the babish channel about grilled cheese and tomato soup dumplings. i hope your viewership gets the bump it deserves, your videos are very well made and consistent. i will be making these and your braised pork belly & char siu bao recipes this month.
Is there a vegetarian version of this recipe? :) I love your recipes ❤️ I've cooked so many recipes from you, they are so delicious. Greetings from Germany 😁
There are many vegetarian versions of regular Bao or dumplings. But there isn't one for this particular dish. Have a look at my other vegetarian dumpling recipes, for example this one: redhousespice.com/vegan-dumplings/
Side comment: I adore soup dumplings that are well made & properly cooked . . . but that love is tempered by the twin harsh realities that (1) theyre decidedly fussy to make at home, esp on a weeknight, which kinda limits them to restaurant only cuisine, and special occasion cooking for guests. Also, (2) the few restaurants that serve them in my area invariably either make the bottoms too thin, oversteam them, or both ... making it almost impossible to even pick them up without rupturing the skin and all the precious broth leaking out. I think ive gotten soup dumplings that were well made and not overcooked maybe 1 in every 4 times ive ordered them.
BTW, there is an easy shortcut to making chicken aspic at home, using a high quality commercial chicken base (ex: knorr ultimate, better than bullion premium chicken, et al), and unflavored gelatin (knox sheet gelatin or knox plain granulated). Just use enough of the former to get the flavor intensity where you want it, and enough of the latter to get a rich mouthfeel when hot and a hard set when cold. A concentrated homemade bone broth is nearly always better, but sometimes it's easier to bow to convenience shortcuts.
I was wondering how I was going to get pork skin/bones since I don't have a legit butcher shop around where I live. I can get a chicken though! And roasting it for an hour is so much easier. Thank you for the recipe! I'm going to run to the store and grab a chicken asap! Luckily, I've made dim sum before and have made wrappers from scratch so I have a good idea of what to do there. I was just worried about the soup filling.
I remember eating this regularly at Din Tai Fung around Asia, and Dubai. In Dubai, they had a version of chicken and truffle. Xiaolongbao is my favourite dumpling.
Does anyone has any idea why my dumplings end up sticking to the parchment paper after steaming? I use a bamboo steamer. The dough came out OK, not too sticky, but my filling ended up being not as firm. Might it be fillings fault?
Amazing video tutorials. Can i made more and freeze the raw dumpling? And steam whenever i want to have them? How long should i steam it from the frozen one? Tia 🙏
Since soup dumplings are very delicate, I don’t recommend you make them in advance or freeze. But you can freeze uncooked regular dumplings without any problem. For example this one: redhousespice.com/pork-cabbage-dumpling
