How to on Soup Dumplings: Easiest, Fastest, Laziest, Kinda Authentic

Summary

In this culinary exploration, the host delves into the art of making traditional Shanghai soup dumplings, or 'xiaolongbao', with a modern twist. They share a simplified recipe using ground pork and gelatin, contrasting it with the traditional method of hours-long boiling and gelatinizing pork skin. The video offers a detailed guide on preparing the dough, creating the filling, and wrapping the dumplings with various fold counts, emphasizing the importance of achieving the right flavors and textures over perfect presentation. The host also reflects on the evolution of the dish in international food chains, highlighting the cultural shifts in food preparation and service.

Takeaways

• 🍽️ The video is about making a traditional Chinese dish, Xiao Long Bao, also known as soup dumplings, with a personal and cultural twist.
• 📝 The script mentions that traditionally, the filling is pork-based and can be flavored with crab roe or mushrooms, with gelatinized soup cubes for thick broth when steamed.
• 🍖 The 'cheaters version' of the recipe uses ground pork seasoned with light soy sauce, sesame oil, white pepper, sugar, and cooking wine, along with scallion greens.
• 🍲 The gelatin for the broth is created using gelatin powder, with a higher amount than recommended on the packaging to achieve the desired soupiness.
• 🌡️ The gelatin mixture is prepared by hydrating the powder with some water, bringing the rest to a boil, steeping, straining, and freezing to form cubes.
• 🥧 The dough for the wrapper is made with high protein flour, fat, and boiling water, creating a 'scalded dough' that is more pliable and less elastic.
• 🔪 The dough is rested and then rolled or cut into thin skins, traditionally thicker in the middle and thinner on the edges, using a rolling pin or a pasta roller.
• 👐 The wrapping technique involves folding and twisting the dough around the filling, with the number of folds varying and not necessarily defining authenticity.
• 🍳 The final step is steaming the dumplings, which can be done in a steamer basket lined with parchment paper or using other methods like a bowl with a steamer on top.
• 🍴 Eating the dumplings traditionally involves making a small hole to let out the broth, adding vinegar, and enjoying the rich flavors and textures.
• 🌐 The video also touches on the globalization and modernization of Chinese food, discussing the changes in authenticity and the impact on finding traditional flavors.

Q & A

What is the dish being described in the transcript?

The dish being described is a type of Chinese dumpling, specifically soup dumplings, known as 'xiaolongbao' in Shanghainese cuisine.

What are the traditional fillings for these dumplings?

Traditionally, the fillings can include pork stuffing flavored with crab, crab roe, or mushrooms, and gelatinized soup cubes for the broth.

What is the significance of using gelatin in the filling?

The gelatin is used to create a thick, sticky broth inside the dumpling that melts when steamed, providing a mouthful of broth while eating.

What is the role of the 'Tang' in making the dumpling wrapper?

The 'Tang' refers to using boiled water to partially gelatinize the starch and cook the wheat proteins in the dough, making it more pliable and less sticky.

Why is high protein flour used for the dumpling wrapper?

High protein flour is used because it provides the necessary structure and elasticity for the wrapper to hold the broth without breaking during steaming.

What is the recommended ratio of gelatin to water for creating the gel cubes?

The recommended ratio is 7 grams of gelatin per 250 milliliters of water, but the transcript suggests using five times the recommended amount for a soupier filling.

How does the transcript describe the process of making the gelatin cubes?

The process involves dissolving gelatin powder in water, adding aromatics and stock, bringing it to a boil, straining, and then freezing it to form solid cubes.

What is the significance of the number of folds in the dumpling wrapper?

The number of folds is not as important as the technique; it's mentioned that different regions may have different numbers of folds, and it's more about achieving the right texture and seal.

How does the transcript describe the evolution of the dish in different cultures?

The transcript discusses how the dish has been adapted over time in various regions, incorporating local ingredients and flavors.