How To Make Soup Dumplings

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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[TheCheat_]

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

[drizz]

All this tedious work and some restaurants sell them as low as a dollar. I appreciate the grind

[mpuntenney]

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)

[AnticipatedHedgehog]

I appreciate that she is genuinely excited about the dumplings and teaching the viewers how to make them. Thank you!

[benzjamin]

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!

[terryguerra]

She's like, "You wanna make this at home? Good luck."

[austinmcgoldrick]

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.

[cakedfacekenya]

When she said “mmm free facial” I died! 😂 I thought I was the only one who thought that while cooking lol

[dongzelu]

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.

[LOLCoolJ]

After watching this I can't believe how inexpensive soup dumplings are.

[klatte]

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.

[benhougaard]

"Let's eat this person." With that sentence, I realize Pixar's Bao was right.

[Amigps]

“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.

[brittanyhall]

I love how knowledgeable Simone is and how much she has clearly worked on this craft

[deatheragefarms]

Dang Simone knows her stuff. More from her please!

[MistakenOno]

So much time and effort mothers & grandmothers put in to feed their families good food. God love ‘em all!

[darakoon]

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!!

[teejay]

Me, before this video: $8 for soup dumplings? rip off

Me, after this video: only $8? a steal

[wolfingitdown]

There's something mesmerizing about watching a pro fold dumplings

[donneone]

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.