Can You Learn to Make Perfect Soup Dumplings in Just One Day?- Alex VS.
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- čas přidán 7. 09. 2024
- Alex, also known as "French Guy Cooking," (subscribe to his channel here: bit.ly/alexfgc) has teamed up with Eater to see if he can recreate the iconic Dumpling Galaxy soup dumplings in just eight hours.
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I am amazed how she can tell the fat percentage of the meat by tasting it. Also her explanations and skills are amazing.
LexiconOne Trust me that’s just saying it, youre infront of someone recreating a dish you perfected for many years and would be embarrassed if someone had done it perfect in one day, so of course she has to make sure she tells him all of his non existent mistakes so that she won’t look bad infront of herself, some teachers don’t want students to know more than them or they get embarrassed, its normal psychology.
@@parmesancheese1052 What are you talking about? most people can taste the difference between 5% of fat-lean ratio let alone 10%. Plus 70-30 is the standard burger ratio and if you hear chefs talk about burgers half of them swear to god they can tell the difference between 0.5% difference in fat. Alex did well for his first try but he doesn't have the benefit of most Chinese where hundreds of millions of us make (easy version) dumpling with our family as a family activity, therefore you can tell he isn't that experienced with thin dumpling dough yet. Helen is being pretty nice actually, normally siblings/cousins making fun of each other's sloppily made dumpling.
@@parmesancheese1052 Dude, you taste something daily long enough, you can tell the freaking differences if it's not your thing. I can tell my personal signature dish got altered when someone added just a little more salt in the pot...
I visited galaxy dumplings with my wife and parents-in-law in April. When Helen heard that my wife was gluten free, she came out to chat, and made gluten free soup dumplings specifically for her, as well as two complimentary gluten free dessert dumplings. They were easily the best dumplings I've ever had, and Helen really went the extra mile to make it a special meal.
awh how sweet of her 🥺
This soup dumpling needs an over engineered machine to make it easy to make. Dont forget the hand drill attachment
So say we all!
Je suis d'accord
Of course! The pleating attachment!
the best answer ever
she : *it ia to much wine.!*
Alex: i'm a french person*
Your shirt is just so aggressively French. Lol. Good to see you getting exposure. Hope you get to be a regular on Eater.
But no beret and pencil moustache.
YESSS
Actually I’m pretty sure that shirts from uniqlo I have the same one
There was a joke there... "Hope you get to be a regular Eater".. I don't know if anyone else saw it. But it made me laugh a bit.
Next on @AlexFrenchguyCooking : The perfect soup dumplings. 7 part series with a blue fridge explaining how to make the gelatin and the soup
YES.
yees
Soup Dumplings or what we call “xiao Long Bao” are one of the most difficult dishes to make. Most ppl struggle to even make ordinary dumplings on their first time. This guy is damn good
You're not wrong, I saw Strictly Dumpling too many times then followed a recipe from Quan Tran I believe his name is on here - made them for the first time ever but I had already made soup to mix the gelatin into, it wasn't too bad the worst of it was pleating to be honest
Helen is really an impressive person. This is how successful leadership should be!
Alex, I expect a full 20 episode series on how to make the *perfect* soup dumpling, including liquid nitrogen and drills on your channel in the coming months :)
We had better not lose Alex to eater. More Alex is great but no stealing. Ok?
Helen: "That's a little bit too much wine, I feel."
Alex: *shrugs* "I'm a French person..."
Man I loved that quote.
When he takes the top off the steamer and sounds like Walugi : WAAAAAAAAA!!!!
For those wanting to make this. Helpful two tips that dad gave me !
1) don’t take both thumbs out when folding. Always keep one of the thumbs in and then rotate using your palm and the other thumb and fore finger.
2) drop water slowly into your pork mince and mix with chopsticks to get that real dumpling texture and keep it friendly to work with
Helen: "A little bit of too much wine, somehow i feel."
Alex: "I'm a French person"
lol good job Alex.
wow, did not expect to see Alex on Eater, hopefully you do more collabs
Ben Kennedy Damn, I saw Alex on the thumbnail and clicked right away. Thought this was his channel till I saw your comment.
Ben Kennedy you also made smash burgers on eater, check the video out.
Finally Alex gets the recognition he deserves.
You put too much wine.
It's because I am French.
It makes me so happy to see Alex succeeding like this!
Did anyone else notice how he used the same pair of gloves to open the door, shake helen's hand, hold the camera and fold dumplings?
Helen You - what a legend! Great explanations and love her humour especially when she visits Alex :) hope I get to visit her shop one day.
If he doesn't he sure will give it a *GOOD TRY* I know that...👍👍👍😋😋
The french accent is a real business in us
"Wow.. it's savoury...like... sapid? No, sapid's not a word" you're hilarious 🤣
I appreciate Alex's earnest attempt. He's very genuine in his effort and commitment. Helen should be harsher on him, as all Asian Aunties tend to be. Tough love! :) Good job!
They need to do a show together! I would watch it!
YEY! When did Alex start working for eater? I love it
Probably a way to finance his trip to the States? :)
He was a guest at Eater for about a week or so. Theres a video on his channel that explains his time in new york
Hey New York City! Stop honking Alex French Guy Cooking!
This french dude is awesome
Alex! You can't possibly pleat with those gloves....the key is to develop muscle memory as your skin gets close to the dough
They also take away some dexterity.
“Little too much wine” “I’m French.” Lmao
let me just tell you... I was in flushing a year ago and went to dumpling galaxy and it was the single best soup dumplings I've ever had. And one of the best bites of food I've ever had in my life. I still think about them and I will be flying back to Queens just for those dumplings. They were duck something or other... can't remember exactly but I'll remember when I see them on the menu.
I wouldn't feel too bad Alex. Literally it takes 1 year to get decent at making dumplings with the correct number of pleats. That's making hundreds every day. Even making gyoza takes 1 year to get the technique down. I make 500 each summer for Circus Smirkus and it always takes about 20 before my fingers remembers the motion. I make batches of 70-80 each time and freeze it.
Son accent français is everything btw 😂
AyyyY it's Alex. Love his channel cool to see him here.
4:31 I see the French guy has adjusted to American references nicely
Oh I’m so glad things are going well for Alex!! This is a great series
I love Alex! Always jumping in deep to my favorite foods ever!
Sapid is totally a word. It's like umami or flavorful
What a great video! Totally impressed that you did that first time. WOW!
The Mondaine suits him well. Nice choice
Nice video. I hope to see more of them in the future.
I love seeing Alex on Eater, but I feel like these shows don't do him justice. I'm used to seeing him make multiple video series to make something as perfect as he can. Not 6 hours to rush and make a dumpling
Yes, Its great to see more Alex, but there's something so wholesome and inspiring about the videos he produces on his chanel, they feel full of enthusiasm for learning and the curiosity and wonder he shows towards the skills he learns and the food he discovers is really beautiful to watch.
Eater videos don't allow that side of his personality to fully come through. Which is fine, people watch different chanels for different types of entertainment, just thought I'd chime in with why Alex's chanel is worth checking out, it's really educational and motivating.
Well, he can't be in new york doing long series for other channel.
I think this was made during his bagel series.
"Not good enough" I love your spirit Alex ! :)
You’re my hero tackling soup dumplings 🥟👏👏👏🇨🇦.
Really? Nobody? Nobody saw her name and immediately thought of that bit in Rush Hour?
"Who are you?"
"I'm You"
"No, I'm me, who are you?"
"I'm You!!!"
lmaoooo
I love making dumplings! They're fun to make.
An important trick is to mix your filling in one direction to cause the meat fibres to "pull"
More Alex anywhere is a good thing
“Forever unsatisfied.”
Vive la France 🇫🇷
I just noticed, you brought your "special" knife with you to New York :D
Is it because it's magical? gives food a special flavor? ;)
Alex, those gloves are for mukbang, not pleating dumplings
Love Alex! More of this please.
I have the flu (I don’t)... please come to my house and teach me how to make myself well.
Please.
Sapid is a word, meaning having a strong, pleasant taste.
wait... on the beginning of the video, were the xiao long bao leaking out the soup..?
C’est trop bien, pas facile en effet, mais juste les premières 10,000 après je t’assure que ça va tout seule!!!!
Thank you Alex!! Love you man
MOAR!
The perfect international exchange happened @10:15
OMG she's a riot.
His soup dumplings look amazing 😋
That's an interesting chef knife. Is that an ancient spell to some forgotten food deity engraved on it?
He made it him self. You can check out his video about it on his chanel i think.
Alex is the best thing to happen to Eater this year, and Eater Vegas did an amazing article about my job. Edit: @gauchos_lv
Alex: drives
Me: wait that’s illegal
You need a smaller rolling pin. Like 5/8 inch diameter
This guys accent is violently french
love this guy
Flushing is soup dumpling heaven. Joe's Shanghai for life!
Michael Williams oh man. Theres a few places that will blow your mind if youre a fan if joes shanghai.
Ouiiii! C'est bon!
Soup dumplings are delicious!
With out gelatin it's possible?
OMG!Absolutly my FAV Food!
We love you Alex
really nice job man
Besides matzo ball soup, is there anything better to eat for a cold than warm dumplings and broth???
Chicken soup... that’s so 1984. Or the previous 100 years for us Americans. It’s good. But there’s more out there!!!
there is an old Chinese saying by Abraham Lincoln :"世上无难事 只要肯放弃" it means just give the fxxk up! take a cigarette , chill , drink glass of nice red wine enjoy ur lazy day.
NOOOOO I can't crave dumplings now, I just started my fasting >:
dumplings are good >;( eat a lot and you will be happy yes
@@sebby5336 IT'S BEEN 10 MONTHS WTF
@@lucylilith5101 I SAW YOUR COMMENT OKAY DONT QUESTION IT
but yeah eat dumplings lol
@@sebby5336 OKAY SORRY WHY ARE WE SHOUTING
and yes dumplings are the best, i probably ate after i made the comment lmao
@@lucylilith5101 LOL what time is it for you rn though, shouldn't you be asleep... it's 6am here rn lol and it was 4 when you responded
and also give me dumplings.
Bonjour alex! Love this show
So is this a series?
I tried to make it yesterday for my husband and it was failed....huhu
Description says u try and make a galaxy soup dumpling? Where is the galaxy soup dumpling?
Delicious and juicy dumpling!
Appreciated the joke Alex, made me laugh
I just made these. IT'S SO DIFFICULT
Alex on Eater??
alex even brought his knife from paris to flushing
You can really see the difference between eater's and alex's videos. Alex video taking is more composed. While the camera guy of eater uses too much zoom, shaky and has too much frequent transitions.
I see alex. I click like
Precisely! Just like I see croissant. I eat
Dam nice job
Reminds me of Admiral General Aladeen..
Yummy pork soup recipe. 🤝🤝😋
Congrats, Alex.
Eater: Stabilize your damn cameras. We don't need to jump between 47 different shaky cameras. That doesn't make you edgy.
Did he just use plain gelatin for the soup? From what I remember, DTF uses broth.
authentic XLB makes gelatin from pork bones
She's too cute, must protect
Why gelatin is used in the meat ?
The gelatin is used to solidify the broth - the soup portion of the soup dumpling. When the dumplings are steamed, the gelatin melts.
I mix half of the soup jelly into my filling and keep the other half out to add about 2-3 cubes to ensure the soup dumplings will indeed be soup dumplings.
I don't get this... the gelatin isn't stock? It's just gelatin?
Early in the morning. 8am..........
you put gelatin in hot liquid, didn't the gelatin clump up?
that was the weirdest clap ive ever seeen
Yaaaaau Alex!
Don't forget the MSG.