- Ladies and gentlemen, welcome back to You Can Do This.
Today we're gonna tackle
the giant soup dumpling.
An internet sensation.
You've seen us make a dumpling before.
It was the grilled cheese dumpling.
The wrapper was made out of cheese
and it had tomato soup inside.
But we're gonna go for a pretty traditional soup dumpling.
Just grande.
Let's jump right in.
Let's make dough.
We'll make the base and then we'll hope
it all comes together.
In the stand mixer right here we got 400 grams of flour.
And have 3/4 of a cup of water
that we are just gonna drop in.
This is gonna be like,
kind of your standard, super easy dough.
You want all those glutens to form.
Because when you're forming those glutens,
what happens is it makes the dough stretchy right.
You're activating the gluten in it.
And I kind of want a tougher dough on this.
Just simply for the fact that it's gonna have
to hold a lot of soup.
When it's wrapped around the hook like that
and it's coming up the sides,
that's when you know you're ready to go.
I'm gonna pull this out.
And I'm gonna set this off to the side.
I'm gonna let it really come together
and I'm gonna let this dough rest for about 30 minutes.
Filling, we don't really need to go super deep into this.
I have scallions, I have ginger, I have garlic.
I'm gonna add a little bit of sesame oil.
I'm gonna mix it all together.
Filling's set.
I'm gonna set it off to the side.
Now what's the magic of a soup dumpling?
The magic of a soup dumpling
is taking a broth and setting it with gelatin.
We're gonna use gelatin gelatin.
Just from the store that you rip open.
You can use any kind of stock that you want.
Today I have just a little bit of chicken stock.
It's what's available, it's really fast.
I'm gonna flavor it with a little bit of soy.
Little sesame, and then I have garlic and ginger,
which I'm also putting in here.
So this has been going for a few minutes now.
All that smell is permeating out
and all I'm gonna do is dump in some gelatin.
I'm gonna work it really fast because if you dump gelatin
in a hot liquid, it'll want to set right away.
But as long as you work it pretty quickly,
you can get away with it.
I'm gonna take this gelatin stock mixture
and put it in a bowl, and put it in the fridge to set.
Filling is made.
Broth is made.
Dough is made.
Now we just gotta roll it out.
How giant do we make a giant dumpling?
Well let's check this out.
This is my steam basket, right?
I can't go any bigger than this.
So I'm gonna roll this out.
I don't know how thick to go here.
I don't know if I'm shooting myself in the foot
where I should really be thinner
or is this too thick.
So I have a pretty sweet square.
It's a terrible representation of a circle.
So what I'm gonna do, is I'm gonna cheat sheet.
Just like this.
Look at that.
All of a sudden this guy is not
so terrible at rolling dough anymore is he?
Look at that.
Off camera.
Oh look everyone, I rolled the perfect circle of dough.
Got my broth.
Set right?
I'm gonna cut this up.
So I needed to mix this up a little bit more
because a lot of my stuff floated to the bottom
so I kind of want to incorporate that.
So I have this stuff right here.
So I'm gonna mix this in. I'm gonna use a lot of this
because I want it to be like, slurpy soupy.
And the idea for a soup dumpling
is by the time the meat cooks,
this set gelatin is gonna turn back into liquid
which makes it soup inside.
That's how you can contain soup inside of a wrapper.
I'm gonna put this in here.
If I have maybe a quarter of the inside filled,
I can draw it up and do the pinch curl.
All right, so I'm doing just doing this fold around here.
All the way around, keep going.
Here and here.
All right so I have this basic shape.
I'm gonna draw it all together like they did.
And then they take it to the top
and they pinch the entire top and they kind of twist it.
Well, this is not the most beautiful
giant soup dumpling in the entire world.
But it's mine, and I love it.
This is fairly big.
Look you want a comparison,
here's a regular dumpling.
And that is this dumpling.
If this works I feel that we can maybe go bigger.
All right, so I have my basket, wax paper.
I'm gonna place it right in the center.
And we're gonna cook it for
(whispering) I don't know how long.
(laughing)
Goes on, and let it steam.
The only reason why I have faith in this
is 'cause steam is a very efficient cooking method, right.
It completely envelops, permeates,
and it's very, very, very hot.
It's been about eight minutes or so.
This side, whoa, super soupy.
This side it's a little hard on top.
I just think that's where the dough crimp
went a little thicker than it should be.
I feel like this is ready to go.
We're at super soupy.
I'm gonna stick a straw in.
I'm gonna drink the both.
If it comes out super cold,
then we know we have an issue.
That's really hot, I'm safe.
Let's cut this bad boy open.
The big chunks are sitting at the bottom.
Amazing, completely cooked through.
This is what was really worrying me.
We did it, we made a giant soup dumpling!
So what should we do?
Should we be happy and just walk away
and be like we made a big soup dumpling?
No.
Should we go bigger?
Let's up the chance of failure.
Let's make a bigger one.
This is my second giant soup dumpling.
And I kind of got more of a circle here.
It's bigger than this.
So that is pretty large.
This may be one of the biggest soup dumplings in New York.
I cannot verify that.
That's almost the size of like a good pork burger in there.
So again I'm just kind of going
the ratio of maybe it's about
a quarter of the entire area.
A little water around the edge.
Comes up.
Crimpy, crimpy, so I have that.
It's not as gorgeous.
And I gather it all to the center.
Harder to do when it's bigger.
I'm starting to lose stuff.
I may have gone overboard.
No, no, it's back, we're back.
And there it is.
The bigger one.
I kinda want to know what our baby weighs.
Our baby weighs one and 1/2 pounds.
Let's put it on the fire.
Steam it, I feel like we may get there again.
But we're gonna do the old test
of just try it and see if it's undercooked.
We'll be back in 15.
Do we have success, failure?
Or we usually shoot somewhere in between.
Everyone at home, we have a giant soup dumpling.
Look at the wiggle on it.
I'm gonna take this out.
That's a solid eight inches across.
The ones that you see often times on Instagram,
they use a smaller basket,
which kind of creates wall in it
and lifts it up a little bit higher.
And so it looks crammed in.
So in the actual space that you're seeing it right now,
the perspective that you're seeing right now.
We're using a huge basket.
And this dumpling actually is bigger.
Look at that.
That's what the inside looks like.
This is what they never show you on the videos!
That's so much soup!
That's so much pork!
This thing totally makes sense beyond the gimmick.
Usually when you do a gimmick, flavor is sacrificed.
It's all still there.
You can still eat this as a full on meal.
You get that soup as an app and then you get to dig into
basically noodles and pork afterwards.
I mean it is a pound and a half after all.
I'm into this.
I am totally into this.
If you want to see more stuff like this,
click right here.
It's a light little thing, just a little toss,
and it's a roll like that.
(laughing) this is so terrible.
Attempt number (clang)