Soup Dumplings From Scratch! | Xiaolongbao

Soup dumplings, or xialongbao, are a fun experience for anyone to try at least once. A chewy outer dumpling wrapper filled with a flavorful pork filling, and solidified pork stock (aspic) that melts again when steamed.
Bamboo Steamer: amzn.to/48RWdeO
Ingredients:
Stock (aspic):
-1 lb pork skin
-1 lb pork neck bones
-1-inch knob ginger
-2 green onions
-Water to cover
Filling:
-1 lb ground pork
-3g salt (1/2 tsp)
-2g sugar (1/2 tsp)
-1/2 tsp sesame oil
-1 tbsp soy sauce
-2 tbsp shaoxing wine
-1/4 tsp white pepper
-1-inch knob ginger
-3 green onions
Dough:
-150g all purpose flour (1.25 cups)
-80ml warm water (1/4 cup)
Sauce:
-Chinese black vinegar
-Dark soy sauce
-Julienned ginger
Products I use:
-Kitchen Scale: amzn.to/3qGPBwL
-Tojiro Chef's Knife: amzn.to/3KtcH1F
-Enamel Cast Iron Dutch Oven: amzn.to/3fH6YHz
-10" Cast Iron: amzn.to/3Ks9f7o
-Air Fryer: amzn.to/3GLj7ab
-Duxtop Induction Burner: amzn.to/3nBvyh9
-Garlic Press: amzn.to/3qFKyN0
-Potato Ricer: amzn.to/3Iit8fA
-Bulk Maldon Flakey Salt: amzn.to/3nFQjIO
-Instant Read Thermometer: amzn.to/32D84kK
-Candy/Frying Thermometer: amzn.to/3qHlzJb
-Microplane zester: amzn.to/3KBBAHV
-Vacuum sealer: amzn.to/3Y5sLxZ

[@TheFonzieCommunity]

I just found your channel via the side panel recommendation, and as a Asian American I give you kudos for making this; while also mentioning when something is not authentic. In my eyes, though it’s not authentic; it is authentic enough!! I agree that premade sheets are more convenient, but they’re even better homemade!! As they are more fresh than the premade ones, and yes if you want certain meats that you can find in white groceries; you’ll find them in asian stores or some other POC grocery stores. Although I wish that some of those white grocery stores had those cuts, because I like to keep my produce organic or at the very least certified fair trade/humanely raised etc. Thank you for respecting the culture, and explaining your step by step process!! I’d love for you to make other Asian dishes like pork adobo, Filipino sinigang, Chinese beef stew, and more!!

[@matthinkampcooks]

Thanks for the super kind and detailed comment! I agree with you on the front of authenticity for sure 😃

[@EasyMoneySniper.]

Matt remember me when you channel blows up. Im still making those lotus biscof donuts, using your method. They are Amazing!

[@matthinkampcooks]

Thanks for still being here! Those donuts are back right now btw

[@mbranbb]

How this channel has not blown up is a complete shock. Thank you for making all your videos. I know you put a lot of time and effort into them and I think I speak for all your viewers when I say thank you. Sorry I’m catching up on your last few videos because I haven’t had a chance to watch them yet. But I’m not going to complain about a Matt Hinkamp binge. 😂😂😂

[@matthinkampcooks]

The place I’m in now is amazing enough! For any amount of strangers to consider themselves “regular” viewers is beyond anything I’d expected when I started, so thank you for your time!

[@ploexplosif]

man i really want some of those! i might try my hand at these

[@matthinkampcooks]

They’re a lot of fun and feels super good at the end of the process