hi this is way from Red House kitchen today we're making soup dumplings now as Shaolin bow in Chinese this delicacy is famous for its tender skin and the scrumptious super filling first of all let's make some aspic that goes into the filling the high temperature during steaming will turn this jelly like aspic into soup I'm roasting a whole chicken to make the jelly you don't need to season the chicken just add some scallions and ginger you can use a Dutch oven like this one or a baking tray and cover it tightly with still for you the key point is to keep all the moisture inside during roasting preheat the oven at 200 degrees Celsius or 390 degrees Fahrenheit cook for about 1 hour let it cool then take off the chicken all the moisture inside the chicken has turned into a delicious broth keep it in the fridge for at least 4 hours it will turn latinized and become a solid block of aspic before we mix it with the filling let's make the dough for the wrappers firstly add hot water to the flour then some tap water at room temperature [Music] all-purpose flour works fine for this recipe you can also use special dumpling flour which is whiter and has a finer texture now we've made a rough-looking dough leave it to rest for 10 minutes then knead it until very smooth rest again for 30 to 60 minutes the dough will soften and become more manageable while waiting let's mix the peeling mince the pork chop the scallions mince the ginger like soya sauce Shaoxing rice wine a little sugar salt and white pepper give it a good stir now the chicken aspic on the top you can see a layer of chicken fat remove it with a spoon you can chop the jelly block with a knife I'll just break it into tiny pieces with a fork [Music] add it to the pork then mix well [Music] before you assemble the soup dumplings put the filling into the fridge to keep it firm the next step roll the wrappers this part can be quite challenging because you would need to roll them very thin this piece of dough makes about 20 wrappers cut it into small pieces then press each one into a disc when you start rolling don't forget to cover the rest of the dough pieces otherwise they will dry out hold the dough with one hand and move the rolling pin with the other hand roll forward to the center and come back then turn the wrapper a little row and turn row and turn keep going like this towards the end road add a little bit more since the wrappers are very thin and delicate always remember to dust with a little flour to avoid sticking the finish the repair should be about 12 centimeter in diameter this wrappers dry out easily so you need to assemble the dumpling one by one as you roll out each wrapper now it's wrapping time use the thumb and index finger of your dominant hand to pleat use the other hand to hold the wrapper and help push the edge towards the dominant head [Music] take your time and plate it slowly it takes a little while to get the hang of it if you mess up with the first view don't give up keep practicing you can leave an opening in the middle like this one or you can sail it completely like this one the final step steaming remember to line the basket with a piece of parchment paper or brush some oil if you're using a metal steamer when the water start boiling put the basket in cook for eight minutes over medium-low heat if you are cooking more than 10 thump links at the time increase the time to ten minutes here you are homemade soup dumplings hope you've enjoyed my video you can find the written recipe on my blog the link is on the bottom right corner of the screen until the next video have a lovely time in your kitchen [Music]