SIGNATURE DISH Cooking Challenge | Soup Dumplings from Din Tai Fung!! Sorted Food

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food

it's been a while since we've had our normal home cooks or chefs to cook anything from this book

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dish

es that matter now we've made 100 lasagnas we've made arnold bennett omelette we've even made a big mac so the plan today is to ask you to create xiao long bao made famous by the highly acclaimed international Taiwanese restaurant din tai fun and as if the pressure wasn't high enough it's worth noting that his standards are incredibly high in New York once i named them one of the best restaurants in the world only the world though only the world only the world i picked up bao and fun din tai fun is the name of the restaurant fun xiao long bao is the name of the recipe which has other names dumpling

soup

oh no meatball

soup

oh wait a minute these are the meatballs you put in the soup these are the meatballs that have soup in them the ones every time you eat them no matter how long you leave them so they will burn your mouth yeah yeah yeah the original recipe for these soup-filled

dumplings

, although the Chinese classify them more strictly as buns, is a closely guarded secret, don't put them in a recipe book, then they are simply made with ground pork and a rich broth if you fancy fancy.

Ambitious goal for 18 folds is not just let's try to put a soup in a dumpling are we sure you just inject it like a donut? they can prove you know what you're looking for and then we'll give you the recipe for the back oh oh yeah one level for you one for me giving the bottom one that's been piping hot eat a little what they are what are you doing you bit into it like a chipmunk I nibbled a bit but you can also poke you can also poke a hole but you absolutely want to make sure you have a spoon to catch the juice and then you can go all in one and finish the soup super rich broth which really is we can have a mop in the hallway three there's more pork than I expected less soup it's super just a little runny it's like a soup sauce the good news is we've done a lot of the hard work for you, we've written the recipe, then we've weighed all the ingredients, We've even made you a wonderful broth ahead of time, so what we're giving you is a simplified one-hour recipe and the ingredients. come on i'm gonna be honest with you barry yeah what are you doing make the dough right the filling and the soup step one make a dough flour and water maybe warm water and cold flower using the white that is burning I can smell the water can you burn water you have definitely burned water put it in the comments below it may burn water but I think we should mix it up how hard I work this yeah I work it because it doesn't bind easily but it's like I don't stretch the gluten so I guess after working quite a bit with cling film to rest. yes, in the refrigerator, this can be done absolutely by hand.

You're doing a great job. It can also be done by machine or in a

food

processor. that's what it's there for it's an option guys let's take a look at what we should aim for to fill a tender ball of minced pork why is it prawns here so the thing about xlb is that sometimes , over the years you get different flavors sometimes they put some bamboo shoots in the spring sometimes you get hairy crab in the fall we think a little prawn in this is pretty good I think we mixed it all together we created the pasta with everything. form balls and that's what goes inside our

dumplings

my only concern is that it sells too easily so while you think chinese cuisine is centuries or millennia old xiaolongbao is actually something pretty new it's only been around for a few few generations and it is originated from outskirts of shanghai and now it is very popular in shanghai and all over the world, although dinta fan is a taiwanese restaurant chain, they are the ones who have taken it internationally, but because it is relatively new , there are many people making many different versions. and the twists and flavors in it and the fillings can change throughout the year the garlic sugar makes sense that would make sense wouldn't it hey ginger huh yeah soy sauce is whiny rice one of those is your instructions one of those is my extra large shopping list oh now roll the dough and then make and shape the dumplings so far dumpling skin dough yes not seasoned yet filling done a little like glue and you have your broth i have never made them before but i have Seen each person doing hundreds an hour, that's how fast they're molding them.

You should be pulling out one of each individually instead of the whole batch. Let's do that. It is still a circle. Did you put the soup on now or do you sleep like half your steam? baz i just had an idea go on look at the soup pretty hard we don't need to inject anything i think we put a little bit of that jelly on the bottom a pork ball on top 18 folds work made. put it in the steamer What's up? The gelatin melts the soup. We've nailed it. Look at my elbow. It sure has to be fine.

That's how bad Jay was at sports. he's fine for the top layer and then the bottom layer of the steam basket swap, but I have an idea, what are you doing? How's that going? Let's create one ball instead of trying to get two complicated balls, wouldn't you like? check out a video of how it's done in din tai

fung

yeah they're doing it really fast they tap and socket tap and socket and it's done in round two ok try again ok if you're looking to improve your

cooking

skills maybe with something a little less complicated you can with our meal pack hone your skills in our meal pack app so you will not only cook amazing meals for a week with one set of ingredients but that you will also save money, reduce food waste and become a better cook on the go try our free food packs app for a month the link is below we are posting our tries v1 which i think have stuck together they are not 18 folds by our standard aren't horrible no soup dumplings are tasty i think we can afford to thin the dough a bit but you know that's good it's a good effort a couple of things people back home might note on our second round starting with little balls of dough instead of rolling it out and cutting it and keeping it under a bowl so it doesn't dry out this time we add a little salt to the dough because it's not only a seasoning but it helps to soften the dough in terms of gluten structure and I've gone to the edges which is probably nonsense with me dammit dammit it feels a lot but then you can push down with one thumb and pull against the skin with the other which It is better than the previous ones, better me.

I'm talking about five percent better. Keep in mind that once you've done a hundred or two, you'll probably get the ability. they are making thousands. This kind of thing makes you realize that people spend years crafting and gaining knowledge and experience on how to create

dish

es like these. I really thought watching a video for 30 seconds would do it, but it turns out it doesn't. it's better but no it's not right, is this what happens when you get amateurs to do an expert's job on their own or with a little black vinegar? we still didn't have any flavor that was really good definitely a better much lighter batter I don't know what I think they taste great the second batch would definitely be better than the first not even close to what you would expect from someone who is I've Been doing it for years and years, but I don't think we were expecting that and it says so at the end of this description.

The success of din tai

fung

buns comes from rigorous standardization, but unlike many global chains, it still allows for magic and I feel like we have a little magic in there, but it's our magic. Nobody really wants that magic. I wouldn't even have dared a weeknight meal but absolutely a weekend project worth trying, well we've done our best but I think this is the perfect invitation to see if we can get a real expert in the studio to teach. us correctly if you know who we should invite in the comment below we need help can i have one oh oh yes first batch yes have you ever come to the end of a long day with no ideas ingredients or energy to cook takeout hmm Will be the fourth this week, well, that's why we created our revolutionary food package app.

Thousands of people are using it to shop, cook and eat much better and easier while saving money, as a result you can go and use it in its entirety for free. for a whole month and see if it's for you. The link is in the description box below.