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| Name | How To make XLB Shanghai Soup Dumplings | BeatTheBush |
| Video Uploader | Video From BeatTheBush |
| Upload Date | This Video Uploaded At 19-05-2016 11:00:00 |
| Video Discription | XLB short for Xiao Long Bao are Soup Dumplings that originated from Shanghai. They have a pork based filling with a flour outer layer that wraps in the soup. You bite it open to reveal the soup where you can then slurp up the savory juices. It's just delicious! Here, I show you how to make the filing, the jelly filling that converts into the soup, the wrapper, how to wrap it, and also the dipping sauces. Wow! Lots of stuff here. I almost died making these since it was so much work. The following is the recipe I used along with some suggestions if you are going to take a stab at this: Dough: 2 cups flour a dash of salt 2/3 cup water (start with 1/2 cup beat for a good 3 minutes between each addition of a tablespoon of water to make sure you do not add too much water. You have enough water when the dough just starts to stick together and not crumble off) Jelly Filling: 1/4 lb Pork Skin (use 1/2 pound instead) 1 tbsp xiao-shing rice wine 1 tspn of fish sauce 4-6 piece slices of ginger 2 stalks of green onion cut to 1 inch lenght Boil for 1.5 hours, Remove Ginger Blend the solids and add back into the soup. Refridgerate the soup for 2-3 hours or until solidified. Filling: 1 lb ground pork 2 tspn light soy sauce 1 tspn seasame oil 2 tbspn green onion minced 1 portabello mushroom (recommend 2 large ones or about 1/2 lb) 1/2 cup water Make 4" circles as thin as you can with the dough. Mix the filling and jelly filling together and put 1 tbspn in the middle of the wrapper. Wrap as in the video. Plate for steaming: Plate with the leafy parts of the napa cabbage You should use your bamboo steamer if you have one. Steam them seperated about 1" from each other and on top of the leaves. Steam for 8 minutes. Sauce: Shred of ginger 1 tbspn dark soy sauce 2 tbspn vinegar 1 tbspn water . ► More resources at my Patreon: http://www.patreon.com/BeatTheBush ► My honest reviews on Amazon: http://www.amazon.com/shop/BeatTheBush ► Mint Mobile, as low as $15/month: https://mintmobile.com/bush ► Moomoo, up to 17 FREE stocks: https://j.moomoo.com/008UFx ► Webull, up to 12 FREE fractional shares: http://bit.ly/2XwlcQ4 ► Get $30 when you spend $30: https://www.rakuten.com/r/FRANCI7350?eeid=28187 ► FREE Audible Audio Book: https://bit.ly/2Z4RrN7 ► Build Credit w/ NO Credit by Self-Lending: https://self-lender.3qcw.net/YYZBP ► BeatTheBush Honey Badger T-shirt: http://bit.ly/2FBAeLA Other BeatTheBush Channels: https://www.youtube.com/c/BeatTheBushDIY https://www.youtube.com/c/BeatTheBushFoods |
| Category | Howto & Style |
| Tags | XLB | xiao long bao | recipe | how to | din tai fung | how to make xiao long bao | how to make xlb | making xlb | shanghai soup dumplings | shanghai soup dumplings recipe | xlb recipe | perfect xlb | how to make wrapper for xlb | xiao long bao recipe | soup dumplings recipe | cooking soup dumplings | making soup dumplings | dumpling making | make dumplings | make din tai fung dumplings | shanghai food | wrapping dumplings | how to wrap dumplings | jelly filling | making jelly filling |
