Easy Soup Dumpling (Xiaolongbao) for Beginner, with Gelatin & Pasta Maker | 小笼包不用煮肉皮冻，用吉利丁什么汤底都能做汤包

welcome back to work day gourmet today I'm going to show you a foolproof, shortcut soup dumpling minimal effort, guaranteed success start with the soup to one tablespoon of water dust over half a teaspoon of gelatin let it rest until dissolved warm up a quarter cup of chicken broth in the microwave for a minute dissolve the bloomed gelatin in warm broth this is traditionally made by cooking pork skin or chicken collagen for hours the purpose is so we have a solid to work with, to wrap it inside a dumpling add another quarter cup of cold broth to the mixture stir well this will speed up the cooling process and allow the liquid to set in about half an hour chill the broth in fridge now make the dough stir together 200 grams of flour about 1& 2/3 cup and half a teaspoon of salt add in half a cup of very hot water and keep stirring until you get big lumps now dig in with your hand and form a rough dough don't bother kneading yet just wrap it up and let it rest for 20 minutes it will be a lot easier to work with after resting in the meanwhile, make your meat filling to half a pound of ground pork, add 1 tablespoon of sugar, 1 tablespoon of soy sauce 1 tablespoon of shaoxing wine 1 tablespoon of sesame oil 1 teaspoon of salt 1 teaspoon of onion powder 1 teaspoon of grated ginger and 1/4 teaspoon of white pepper mix it all up keep stirring in one direction until meat forms a paste now check if your gelatin broth is set it should have a jello-like consistency chop up the broth jelly into little cubes and mix them into the meat filling stick the meat filling back into the fridge it'll be easier to work with cold now give your rested dough a quick knead rested dough should be softer and easier to knead until smooth shouldn't take more than a minute or two cut the dough into smaller portions and pass in each portion through a pasta press start on the thickest setting if dough looks rough out of the pasta roller just tri-fold it and put it through the pasta roller again repeat a few times and it will come out very smooth gradually dial down the thickness don't go all the way down to the thinnest my pasta roller setting goes from 8 to 1 and I stopped at 3 which is somewhat thin but not paper thin now take a 4 inch cake ring or a jar lid and cut out circles using a rolling pin roll each circle from edge to center we want the edge thinner than the center so the wrapping process will be easier throw each wrapper until they're about five inches in diameter using a cookie scoop scoop about a tablespoon of filling into the wrapper here's the most foolproof way to wrap these just let it sit on the counter and lift the edge to fold little pleats each dumpling should have about 16 to 20 pleats pinch the dough at each pleat give it a twist at the end you can pinch up the top after pressing out air around the meatball for beginners leaving it open helps preventing breakage by allowing steam to escape also I actually like the look better this way steam for six to eight minutes until the dumpling puffs up that means the inside is steaming hot and you're ready to eat you can see the soup through the semi-transparent dough here's proof that this is actually a soup dumpling the meat is super juicy and the dough is nice and soft this recipe is foolproof for first-timers if you like my video please give me a thumbs up and subscribe! thanks for watching! see you next time

Channel: Workday Gourmet

Views: 62,827

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Id: wBSKI7PYOlQ

Length: 5min 13sec (313 seconds)

Published: Thu Apr 16 2020