Everyone love soup dumplings or XLB (small soup dumplings). One of the secrets of making great soup dumplings is the skin. It needs to thin, semitransparent, hard to break, and holds soup well.

French Rolling Pin: https://amzn.to/2XqrNeW
Macato Pasta Machine: https://amzn.to/2UI3SLq

In this video, I will experiment with a few different combinations of skin recipes and show you the secret of soup dumpling skin with:

1. Semifermenting Dough
2. Tenderyeast Dough
3. Cold Water Dough (no yeast)

I will show you the different characters of each and the secret of making soup dumpling skin: 3 knead, 3 proof and the 90 degree turn. I'll use All Purpose flour in this video since it's easy to come by.

Ingredients for Yeast Doughs:
All purpose flour: 200g (100%)
Room temperature water: 110g (55%)
Insta yeast: 2g (1%)
Salt: 2g (1%)
Sugar: 2g (1%)

Ingredients for Cold Water Dough:
Just remove the insta yeast

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She Will Never Know by Loving Caliber
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