How To Make Soup Dumpling Xiao Ling Bao | A Cook Named Matt скачать в хорошем качестве

How To Make Soup Dumpling Xiao Ling Bao | A Cook Named Matt

In this video I’ll be going over The Ultimate Guide Soup Dumplings Beef Short Rib Xiao Ling Bao @acooknamedmatt Difficulty: Semi Pro TIME: 8 Hours Ingredients: (For the Wrapper) -130g Boiling hot Water -240g ap flour -pinch salt -Spiceology Charcoal (optional) beet would be cool too -mix all ingredients by hand with a wood spoon or in a stand mixer. -let dough rest for at least thirty minutes at room temp covered. -once dough is softened and rested ,roll out into sheets at setting 6 on a pasta roller and cut with round cookie cutter , or form equal size balls and roll out by hand if you don’t have a pasta roller. (Make sure to dust with corn starch while rolling) -store in an airtight container. (For the shortrib filling) -6 ShortRibs (flour for coating) -1 yellow onion -6 cloves garlic -tablespoon smoked black pepper corn -two star anise -1 cup Saké -1 bay leaf -salt to taste -chicken stock to cover (about four quarts) -lightly coat ribs with flour -sear in a pot with oil on high heat and get some deep dark color. -remove from pot and set aside -sauté onions in the same pot on high heat until dark, you can use the same method as seen on my stock video here    • The Ultimate Easy Guide To Chicken Stock   -deglaze with cup of saké and toss in star anise,smoked peppercorn, bay Leaf and garlic, Reduce Au Sec till no liquid left. -return ribs to the pot and top off with the gallon of stock of your choice. -Season with salt generously and bring to a low simmer. -cover and cook until form tender, about 5-8 hours. -remove ribs and pull meat off bones, cut fine with a knife so it’s easier to pack into a dumpling. -strain liquid and set aside -mix 1 quart of rib meat with soup filling and some chopped scallions. (Soup Filling) -2 cups Braising liquid -1 packet knorr gelatin or 2 1/2 Tsp powdered gelatin -1/2 cup Cold H2O -mix gelatin with cold water and let bloom for five minutes -bring braising liquid to a simmer and whisk in the gelatin. -season to taste. -chill in the fridge until it sets. -cut into cubes once set for the filling (Chili Oil) -3 cups Canola oil -2 star anise -black pepper corn -1 bay -1 cup Aleppo or Korean chili flake -Bring the oil up to 350°F with the star anise, pepper, and bay. -turn the heat off and toss in the chili flake. -let steep with chili flake and cool off for at least an hour. The longer it sits the nicer it gets! Smoked Spices found at Spiceology.com Thanks so much for watching! Let’s be friends on everything ! :) Instagram :   / acooknamedmatt   Tik Tok : https://vm.tiktok.com/VmsNTn/ Join my Patreon ! Become a producer.   / acooknamedmatt