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This is a shortcut recipe for easy soup dumpling (xiao long bao) that skips hours of prep! Traditionally the soup is made by simmering chicken bones and pork skin for hours, then chilling the stock for more hours until you have a solid jelly to work with. For a weekday version, adding gelatin to store-bought chicken broth make great replacement. The dough is traditionally divided into equal weight portions and rolled out individually. For beginners, pasta press and ring cutter make very consistent wraps very fast. If you don't have a pasta press, a rolling pin works well too. Recipe details: http://www.workdaygourmet.net/2020/04... pasta press attachment: https://amzn.to/2B4XtB5 ring cutter: https://amzn.to/2NpSmOw rolling pin: https://amzn.to/3dnS31i Ingredients: For the dough: 200g flour (~1 2/3 cup loosely packed, or 1 1/3 cup scooped)* 1/2 tsp salt 110g hot water (~ 1/2 cup) *Note: scooped flour weighs more than poured & leveled, even if you're not purposefully packing it tight. When I weighed scooped flour they come out about 150g/cup, vs 120g~125g/cup as stated on package nutritional facts. For the meat filling: 1/2 lb ground pork 1 tbsp shaoxing wine 1 tbsp sesame oil 1 tbsp soy sauce 1 tbsp sugar 1 tsp salt 1 tsp onion powder 1 tsp grated ginger 1/4 tsp white pepper For the gelatinized soup: 1/2 cup chicken broth 1/2 tsp powdered gelatin 00:00 Introduction 00:11 Gelatin soup filling 00:44 How to cool & set gelatin quickly 01:02 Dough for dumpling wrapper 01:40 Season the meat filling 02:18 Solidified broth jelly 02:55 Pasta roller yields consistent thickness 03:24 Cake cutter creates equal sized perfect circles 03:55 Cookie scoop measures consistent amount of filling 04:01 How to wrap soup buns 04:28 Steam until puffed up 04:47 Soup check! #soupdumplings #xiaolongbao #小笼包 #小籠包