Soup Dumplings (or Xiao Long Bao aka XLB) is a famous export of Chinese cuisine. In my previous video, I showed how to make an authentic XLB using traditional processes that is complex. In this video, I made another version of the Soup Dumpling (or Xiao Long Man Tou aka XLMT or Soup Buns) that is fluffier and closer to pork buns but still with plenty of soup inside. This is a less famous but equally popular variant of XLB in the Shanghai region.

A good southern soup bun is smaller and more dainty than a northern style pork bun and holds a lot of darker, soy sauce based soups. The skin needs to light and fluffy, soft but yet does not absorb the soup when steamed. In this video, I will use a recipe that simplifies the process as much as possible while retaining most of the goodness.

【Soup Jello】Made from canned chicken stock
* Chicken Stock: 500g | 2 Cups (reduce to 2/3 in volume to thicken flavor)
* Gelatin Power: 3 Tablespoons | ~30g (1015:1 soup:Gelatin ratio)
* Green Onion & Ginger (varies depend on your tastes)

【Filling】Enough for 12 Soup Buns
* Pork: 350g (30%40% fat. Cut should be Pork Butt or Pork Ham + Pork Belly mixture)
* Salt: 1 teaspoon (~6g. 1.52% of Pork)
* Sugar: 1 teaspoon (optional. Shanghai styl is usually added)
* White pepper: 1 teaspoon
* Soy Saunce: 1 tablespoon (~16g or 5%)
* Ginger water: 2 tablespoon (10%)
* Egg white: 1
* Sesame oil: ~1 teaspoon
* Total soup jello should be about the same weight as filling (refrigerate for 30+ min)

【Mixing The Dough】Enough for 12 soup buns
* AP Flour: 200g | 1 1/4 cup
* Room temperature water: 110g | 1/2 cup (55% of flour)
* Sugar: 1 teaspoon (~4g or 2%)
* Instant Yeast: 1 teaspoon (~3g or 1.5%)
* Oil: 2 1/4 teaspoon (~10g or 5%)
* Baking soda: 1 teaspoon (~4g or 25)
* Pinch of salt

Music by Epidemic Sound (http://www.epidemicsound.com)
Prelude Op. 28 No. 7 Traditional
Prelude In C Major (BWV 846) (Piano Version) Traditional
Elm Martin Landh
The French Library Franz Gordon
Saint Saens The Elephants Traditional