[5 - 5] good soup day 42 beia soup dumplings now
[5 - 8] what choice of meat am I going to use
[8 - 11] for these soup dumplings and why am I
[11 - 14] not using the meat that Chef Nate
[14 - 16] prepped for me the other day he might be
[16 - 18] kind of upset about that so Chef Nate
[18 - 20] made a really good point after he
[20 - 25] prepped the Chuck and that is oxtails
[25 - 28] oxtails are going to produce a lot of
[28 - 31] collagen and latinize that stock so
[31 - 34] these are oxtails and this is a gelatin
[34 - 37] sheet this is what we used for the soup
[38 - 40] dumpling broth this is what we use to
[40 - 42] prep it out for this video this is also
[42 - 44] what I would use when I was teaching
[44 - 45] people how to make soup dumplings
[45 - 47] because I also did teach at a cooking
[47 - 49] school that was one of the things we had
[49 - 50] in our Restaurant Group but the point
[50 - 52] that my chef made was genius it actually
[52 - 54] makes sense and the thing is I want to
[54 - 56] make it easier for you guys to do this
[56 - 58] at home you could just shell out a
[58 - 61] little bit more money these were $26
[61 - 63] really delicious meat very luxurious
[63 - 66] meat but it's also going to make it to
[66 - 67] where you do not need to go out and find
[68 - 70] these I have to order these and you
[70 - 72] don't have to do that extra step of
[72 - 75] gelatinizing the broth it's just going
[75 - 76] to naturally do that and it's going to
[76 - 77] be good for you it's going to have all
[77 - 79] that collagen and stuff so it's it's
[79 - 99] good for you too
[102 - 102] now why do I achieve so much Char and
[102 - 105] color on my Meats before I braze them
[105 - 106] same thing goes for the youngs I could
[106 - 108] even do some more color to be honest I
[108 - 110] like to get some good Char because this
[110 - 113] is going to develop more flavor it's
[113 - 115] going to produce a stock and a broth
[115 - 117] that is a lot more developed and right
[117 - 120] now I'm just producing the base of my
[120 - 122] broth which is going to have all of
[122 - 125] these spices right here some of your
[125 - 129] typical beia broth bases and then of
[129 - 132] course the Chile are the main staple of
[132 - 134] this broth I've got Chile waho and then
[134 - 136] I have Chile negro this one's more of
[136 - 139] like a sweeter daty sort of pepper and
[139 - 142] this one will provide some smokiness and
[142 - 144] some heat I love chili wahio It's like a
[144 - 148] dehydrated it is a dehydrated Anaheim
[148 - 150] that's what this is and since they're
[150 - 152] going into the broth I don't need to
[152 - 154] reconstitute them they're just going to
[154 - 157] reconstitute in the broth itself why
[157 - 159] don't I just put water straight into the
[159 - 161] pot I've mentioned this time and time
[161 - 163] again this is not a must but if you have
[164 - 167] the stock use the stock I can't tell you
[167 - 169] how many times that people wonder why
[169 - 171] things in restaurants taste so much
[171 - 173] better it's because of all these extra
[173 - 177] Little Steps like adding in a stock to
[177 - 178] what's going to produce a really nice
[178 - 180] broth already is going to make it that
[180 - 182] much more flavorful and better the
[182 - 184] reason is it's because we already have
[184 - 188] it in the walk-in cooler so use it right
[188 - 190] it's going to make it that much better
[190 - 192] especially if you're charging people for
[192 - 193] it but yeah if you're at home and if you
[193 - 195] have it I highly recommend using it if
[195 - 197] you don't have stock put a little buan
[197 - 211] Cube into your water
[214 - 214] now this is a beautiful looking bone
[214 - 217] broth right here and you know you're
[217 - 219] probably wondering what I'm wondering
[219 - 221] right now how am I going to make sure
[221 - 223] this is going to turn into Jello-O or
[223 - 225] not you're probably thinking you already
[225 - 228] know that don't you no I don't I'm not a
[228 - 231] wizard or a magician do I look like one
[238 - 238] that this right here is a really cold
[238 - 241] plate and the reason for the cold plate
[241 - 243] is I can take a little spoonful of my
[243 - 245] broth pour it on
[245 - 248] there then give it a little swirly swirl
[248 - 250] around and then I can show you right
[250 - 253] there the top layer has pretty much
[253 - 256] gelatinized on my finger so this is a
[256 - 260] really good way to you know tell before
[260 - 262] you put it in the fridge and wait for 5
[262 - 265] 6 hours and it's not gelatinized the way
[265 - 268] you want it to be um and and if it's not
[268 - 270] you know maybe you just need to take
[271 - 273] your stock a little longer or just use
[273 - 276] the gelatin sheets or powder this just
[276 - 278] needs to chill till the next day and you
[278 - 279] might be asking yourself why are you
[279 - 282] making Jello-O again well soup dumplings
[282 - 285] to put the soup into the dumplings it
[285 - 287] needs to be a solid I can't just put a
[287 - 289] liquid into a dumpling that would be a
[289 - 293] mess but you get the point this is the
[293 - 297] oxtail broth as you can see it's it's
[310 - 310] beef see as you can see it's it's just
[310 - 313] super gelatinous and this is the main
[313 - 316] reason for doing this is so I can take
[316 - 319] this deliciousness and stuff it into a
[319 - 322] dump so this is the main purpose for
[322 - 326] using gelatin or like I said a really
[326 - 329] nice meat like oxtail that's going to
[329 - 331] have like all that collagen in it this
[331 - 333] is just reduced quite a bit so I can
[333 - 335] stuff it into there now why did I
[335 - 338] separate the liquid from the beef now
[338 - 341] the whole main reason was to strain out
[341 - 343] any impurities and also so I can let it
[344 - 347] set correctly and now I can marry it back
[347 - 350] correctly and now I can marry it back together with my ox tail or if I have
[350 - 352] some leftover beef from something else
[352 - 354] I've got some pulled Chuck from another
[354 - 357] braze that I did and now I can just go
[357 - 361] ahead and marry the meat right back with
[361 - 363] this gelatinous
[363 - 366] broth now I remember I actually just
[366 - 368] cooked these back in Houston I had a
[368 - 370] pop-up dinner and I made a bunch of
[370 - 372] these guys as my amuse Bo so amuse Bo
[372 - 376] just means um I think it means like fun
[376 - 378] mouth or something like that something
[378 - 380] to amuse your mouth anyways I did the
[380 - 382] exact same thing I made a beia dumpling
[382 - 385] but they all popped so I had to make
[385 - 387] like 50 on the Fly which just means like
[387 - 391] on the spot that's because someone put
[391 - 394] them in the oven and didn't like put
[394 - 398] non-stick spray so they all stuck but um
[398 - 401] my folding skills um they're not that
[401 - 405] great but under pressure I guess it's
[408 - 408] okay this is going in the freezer if
[408 - 409] when I want to make some more dumps
[409 - 411] because it's just too much so um this
[411 - 415] can be Frozen and then used at another
[415 - 417] time this is something that I used to do
[417 - 419] when I was teaching classes on how to
[419 - 421] make super dumplings yes I taught how to
[421 - 423] make soup dumplings at some point um if
[423 - 425] you're wondering how
[425 - 428] I how I know or say like I did this and
[428 - 430] this I'm not like lying or
[430 - 432] anything it is a lot of stuff I know
[432 - 433] it's kind of hard to believe but my job
[433 - 436] at one point was to become what's called
[436 - 439] a torant which is just a fancy word for
[439 - 444] saying like a fill in person so it was a
[444 - 446] tough job man so basically I worked at
[446 - 450] all 15 of my Chef's restaurants so I
[450 - 451] could be at 1 Place till 2: in the
[451 - 454] morning and then go work brunch at
[454 - 456] another place at 7:00 in the morning and
[456 - 458] then say go to one of our cooking
[458 - 459] schools and teach how to make dumplings
[459 - 462] to tech people at like 2 p.m. it's it
[462 - 464] was a crazy job I loved it I feel very
[464 - 466] grateful for it because it taught me so
[466 - 468] much stuff but uh yeah anyways this
[468 - 470] could be frozen sorry about the rant now
[470 - 472] what about the wrappers for the soup
[472 - 474] dumplings should you just go ahead and
[474 - 477] buy your own well look yes there there
[477 - 479] are many occasions where I have bought
[479 - 481] my own I keep these in the freezer by
[481 - 484] the way for guoa it's perfect but for
[484 - 486] soup dumplings you want to be able to
[486 - 489] control it making your own wrappers will
[489 - 491] affect the quality the thickness The
[491 - 494] Chew the overall flavor of it so make
[494 - 496] your own wrappers for the soup dumpling
[496 - 498] because you do want it to be thicker
[498 - 500] I've made soup dumplings with the store
[500 - 503] bought ones and it works but let me tell
[503 - 505] you it takes some finesse because these
[505 - 508] things are pretty small and these you
[508 - 510] can make them a little bit wider so you
[510 - 513] can fit that soup in there so it is just
[513 - 516] much better to make your own for this
[530 - 530] occasion now why am I
[530 - 533] covering the dough and why am I letting
[533 - 536] it rest in this bowl covered the reason
[536 - 539] is the gluten elasticity when I I mix
[540 - 542] this up that glut is going to be really
[542 - 545] elastic and tense and I need to to just
[545 - 547] I need it to relax because if I'm
[547 - 549] rolling it out it's going to snap back
[549 - 551] and it's going to shrink and I don't
[551 - 552] want that if you've ever made flower
[552 - 554] tortillas which I've shown on the
[554 - 556] channel if you roll out that tortilla
[556 - 559] fresh from being uh mixed together it's
[559 - 561] just going to shrink back into itself
[561 - 563] and you're going to have a really chewy
[564 - 566] like cardboard tortilla like it's not
[566 - 568] going to be nice so we just just go
[568 - 570] ahead and let your dump rest for a good
[581 - 581] minutes now why do I use a
[581 - 585] scale for my dough see nobody's perfect
[585 - 587] so if I scale out my dough I don't have
[587 - 590] to worry about if I'm eyeballing it the
[590 - 592] right way and making them the same size
[592 - 594] because then I might have some dumplings
[594 - 595] that are thicker than others so if
[595 - 598] they're all the same weight then I won't
[598 - 600] run that risk and have more consistency
[600 - 602] and less jealous people what if you get
[603 - 604] a dumpling that's thicker than your
[604 - 606] other dumpling and you're like why' he
[606 - 607] get the good dumplings you know what I'm
[618 - 618] about now why use a wooden cutting board
[618 - 619] for rolling out do you might see it all
[619 - 621] the time and you might wonder why do
[621 - 623] people always use wood for rolling out
[623 - 626] do and the whole reason for
[626 - 629] that is is for one it looks cool it
[629 - 631] looks really nice they're nice it's
[631 - 634] aesthetic and then two did you know that
[634 - 636] cutting boards are actually
[636 - 638] antibacterial so cutting boards are
[638 - 640] antibacterial so it makes for a hygienic
[640 - 644] Choice looks cool it's sturdy it's also
[644 - 646] got really good grip so your dough is
[646 - 647] not going to slip around as much I'm
[647 - 651] going to show you step by step a little
[651 - 654] better no jump cuts no fancy editing
[654 - 657] here so we're straight up on the board
[657 - 658] right I've got a lightly flowered
[658 - 660] surface the ball goes down on that you
[660 - 662] could do a touch more flower on that
[663 - 667] ball gets flattened down to a disc you
[667 - 669] know imagine making like a little pizza
[672 - 675] now rolling pin it helps if you're
[675 - 677] rolling pin is flat by the
[677 - 680] way roll it and now it should be
[680 - 684] slightly oval I turn it and then I roll
[685 - 687] it again turn it
[687 - 692] 90° roll it turn it 90° I'm I'm also
[692 - 694] holding it down with the tips of my
[694 - 698] fingers roll turn roll try to use the
[698 - 701] same amount of pressure on every single
[701 - 704] roll as well so we don't go overboard on
[704 - 706] one side and end up kind of lopsided if
[709 - 713] sense and what I'm aiming for is about 3
[713 - 722] to 4 in in diameter
[725 - 725] and there we go um that is a goodlook
[725 - 727] wrapper see comparatively this is the
[727 - 730] store-bought wrapper this is the size of
[730 - 732] the homemade wrapper as you can already
[732 - 736] tell one is slightly bigger and it's
[736 - 738] going to help us to fill it more and
[738 - 740] also it's more elastic so we can get
[740 - 743] those nice pleated folds in and hold the
[743 - 745] soup in and also it's thick enough so
[745 - 746] it's going to hold the soup in without
[746 - 749] tearing how do you keep them from drying
[749 - 752] out while working toss it into a bowl
[752 - 754] cover it with a damp cloth and that is
[754 - 756] going to keep them from drying out here
[756 - 758] is my setup dumpling wrappers filling
[758 - 760] cup with water sheet tray with corn
[761 - 763] starch as my Landing Pad now why is
[763 - 766] everything on the left side well if I
[766 - 768] were left-handed I would work right to
[768 - 770] left I'm actually right-handed so I
[770 - 772] usually work left to right but for
[772 - 774] camera's sake and for the angle I'm
[774 - 776] doing it for you guys I'm working right
[776 - 778] to left but anyways that's just a good
[778 - 781] way to get your workflow in a good place
[781 - 783] if you have everything flowing in One
[783 - 785] Direction instead of having everything
[785 - 787] scattered everywhere try to have
[787 - 789] everything flowing in One Direction now
[789 - 791] I'm going to show you with the
[791 - 793] store-bought wrappers first because I
[793 - 796] don't I'm much better at folding guoa
[796 - 798] than I am soup dumplings so I'm just
[798 - 799] going to start off on a strong note for
[800 - 801] you guys here's what the water is for
[802 - 804] you dip your finger in that that just
[804 - 809] goes all around take it and you plead it
[809 - 812] see how I'm like I'm folding in the
[812 - 816] dough All Along The Edge and the more
[816 - 818] you practice the better you get at this
[818 - 819] obviously just like with
[819 - 821] anything like right now I'm obviously
[821 - 823] kind of rusty so that's not very pretty
[823 - 826] but you get the point this would be a
[826 - 828] guioza fold right
[828 - 832] here why do I use an ice cream scooper
[832 - 833] same thing it has to do with portion
[833 - 836] control just so I can get the same
[836 - 838] amount of filling into each one now you
[838 - 839] don't have to do this
[839 - 842] but it just makes for a more consistent
[842 - 844] product whenever you're working with
[844 - 846] this you want to have consistency
[846 - 848] because you know some might explode if
[848 - 851] you overfill them and stuff like
[851 - 853] that so what I'm doing is it's different
[853 - 856] from guoa I'm working my index finger
[856 - 859] and pinching it on the outside instead
[859 - 872] of through the inside
[873 - 873] then once you get to the end of your
[873 - 876] pleading just I sort of just twist it
[877 - 881] all together while cradling it in my
[881 - 883] together while cradling it in my palm give it a last little
[883 - 886] twirl and Pinchy
[886 - 888] pinch and there we go there's a little
[888 - 892] soup dump for you right there onto a
[892 - 894] sheet tray covered in corn starch these
[894 - 896] can go in your freezer or you can cook
[896 - 899] them off immediately now why why do you
[899 - 902] see these bamboo things at the
[902 - 905] restaurants with your dumplings in them
[905 - 908] well simple answer is this is a steamer
[908 - 910] you put this on the pot of boiling water
[910 - 912] simmering water one of these guys so
[912 - 915] they don't stick so they don't stick
[915 - 918] I'll tell you why right now um in a
[918 - 920] restaurant setting like when I did my
[920 - 922] pop-up dinner about a month and a half
[922 - 926] ago I would use something like this this
[926 - 929] is a slotted this is a perfect seated
[929 - 932] hotel pan and I would line it with some
[932 - 935] parchment or maybe spray it whatever so
[935 - 936] it doesn't stick and why I'm mentioning
[936 - 940] that well right before service all of my
[940 - 942] dumpling stuck someone put it into the
[942 - 944] comi oven without spraying it or putting
[944 - 947] any parchment and I had to make 50 on
[947 - 950] the Fly that was fun anyways use what
[950 - 953] you got for steaming purposes um you
[953 - 955] can't really put these on a sheet tray
[955 - 957] without like some steam under them you
[957 - 960] need that steam under The Dumpling if
[960 - 962] not I would recommend searing them off
[962 - 978] in a pan which I do also
[980 - 980] prefer and since these are sort of
[980 - 982] Mexican you know Bey do soup dumplings
[982 - 985] I'm using my buddy's chili oil the
[985 - 987] downest food right here go check it out
[987 - 989] house food chili oil it's it's really
[989 - 992] freaking good man it's it's super nice
[992 - 994] and this is a beia soup dumpling so of
[994 - 996] course we got to do lime with Mexican
[996 - 998] chili oil this is what it looks like if
[998 - 1001] you put it into a guoa wrapper just if
[1001 - 1004] you want to know