So Chinese, what we know here is soup.

Dumplings are called shell in bow in China.

Xiao Long bao is really a combination.

Two aspects of the dump Xiaolong is what the double clicked in.

That's natural with bamboo steamers called shot.

A shower alone in Chinese means little dragon, and then the bow is just a general term for kind of a pocket off.

There are various types of soup dumplings throughout China.

There's a thicker style of skin and the fibrous title skin.

First, I was scared, you may recognize, and it's more predominant here in New York.

Those tend to be larger, maybe 23 bite dumplings.

Fingers sit down.

We're gonna be smaller and more of a one bite dumpling.

So it's out of the researchers, like thinner skin, smaller right?

That's for damn it, both in Shanghai, and people think that there's a secret to our dumplings.

There isn't I hate the same.

It's just years of training and hard work and more in the proper steps to do it.

So the way we make our suits on this Europe in Chinese, everything is done from scratch in house.

So every morning the chefs come in early on to make the skin.

It's just water and power.

We have machine of fools on the skin.

They do have 2030 times, told texture and right firmness, and then they build that out throughout the rest of the day.

After those been full of overriding machine, they forcing them out into individual size.

This by hand, those are flat end rolled out for every single dumpling.

Everyday, they make broth cool down and showing the fridge and freezer on.

That becomes a gelatin that they used in the soup dumpling.

They grind her parentage, pork and aromatics because ginger and scallion and they build the soup thumping bass.

And they introduced the gelatin ized pork soup or chicken soup or seafood soup into the suit on himself.

And then they folded.

A soup dumplings before the same every single time show.

Stolen in a circle counterclockwise are Russians between 18 and 20 folds.

Reason these dumplings are full with this one is because you actually want to allow heat to escape the dumpling during the cooking process.

Otherwise, this soup could cause it to explode each steamer soup, dumplings here is good for about five minutes to find this.

30 seconds are shops.

Check it throughout the cooking process, so they're looking every steaming.

Make sure that the dumplings are kind of coming out looking right.

If it looks right, then probably tastes right.

When people have never had soup bones before, it becomes fairly obvious.

The most common mistake.

We see people making things.

First time is they try and take 1/2 of a suit.

There's soup in the everything I have played.

The soup's going everywhere.

So you know there's there's several different ways to eat soup dumpling and not bring your mouth off.

You grab it when you put it in the spoon, pinched the side with your chopsticks that break the skin and the great suit.

Don't think I'll be easy to do.

Skin Skin should be pretty thing.

It's elastic, so won't shadow Kind of just like a piece of paper.

Kind of pulled apart gently so you can see that the dumplings office now soup less and the soup isn't a spoon, and by now it's cool.

There's different ways to enjoy the dumpling after that.

I know people who love it with source.

Awesome vinegar me personally.

Just like something by itself.

Just au natural.

Yes.

So if you buy the top off, you got this.

Nice open dumpling.

The soup is still on the inside, so they can either pour down the years spoon or you can just slip it right out.

Backfired on the inside.

No, you have it too easy.

A soup dumpling.

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