Making your own xiao long bao (dumplings with soup in it): how difficult is it?

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Ever seen dumplings with soup? And we don’t mean soup with dumplings, but dumplings with soup in it. Xiao long bao are the masterpieces called. Are you already wondering: how?

In this video you can see how a couple of food lovers take up the challenge of making them themselves.

About xiao long bao

Xiao long bao are dumplings filled with soup and meat filling. When you bite into it, the soup flows out. You eat them on a large spoon, so that it can catch the soup and you can slurp it from the spoon. The dumpling with filling remains and you can eat it afterwards.

You understand: those dumplings with soup in them are not the easiest dish to make. In fact, it is a technical feat of cooking in which many variables have to be controlled. In a video by SORTEDfood we see how difficult that is.

A difficult job

Everything starts with the dough, of course. It should not be too thick (otherwise you will end up with those chewy dumplings), but also not too thin (after all, you don’t want the dumplings to tear and the soup to seep out before you bite into it). Roll out dough balls by hand into round, even dough pieces.

The filling consists of two parts: meat or fish on the one hand (such as minced pork or chopped shrimp) and stock on the other. A lot of gelatin is added to the broth, so that it gets a firmer texture and can be easily arranged in the dough pieces. If you arrange a bit of both on your dough, it’s time for – perhaps – the most difficult aspect of xiao long bao: the folding work.

Eighteen pleats

According to the traditional method, you make as many as eighteen folds in the dough. Eighteen! This requires skill, precision and very good fine motor skills, we can tell you. Did the guys from SORTED succeed? You’ll find out in their video:

Source: Culy by
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