[132 - 132] good soup is back with barbakoa soup
[132 - 136] dumplings nice it's a dumpling filled
[136 - 139] with soup that's it that's the
[139 - 142] components now is it magic how they get
[142 - 145] the soup into that wrapper well yeah I
[145 - 147] guess if if you ask someone that doesn't
[147 - 149] know how to do something then I guess it
[149 - 150] could be magic right I can't wait cuz
[150 - 152] I'm going to go see Harry Potter
[152 - 154] symphony today that's why I'm thinking
[154 - 158] about magic right now but anyways I want
[158 - 160] to bring back good soup yeah so good
[160 - 162] soup is back it's a series that I made
[163 - 166] about two years ago and I have made so
[166 - 168] many soups in the past so I'm open to
[168 - 170] suggestions for some new ones or even
[170 - 173] some Classics that you like starting off
[173 - 175] with baroa soup dumplings these are
[175 - 188] really solid man
[191 - 191] this dough needs to rest see cuz right
[191 - 194] now after mixing it together this is
[194 - 196] very similar to making a flow tortilla
[196 - 199] by the way just minus the fat um it's
[199 - 202] just flour water salt now as you can see
[202 - 205] it's very elastic but it wants to come
[205 - 207] back together like a rubber band so this
[207 - 210] is why it needs to just rest so I let it
[210 - 213] rest covered for about I don't know 15
[213 - 215] 20 minutes just so it can relax because
[215 - 217] when we roll it out into the dumpling
[217 - 219] wrappers we don't want it to shrink back
[219 - 223] into itself now why have I chosen babat
[223 - 226] Goa as my filling also why do I say
[226 - 229] barbakoa like that why don't I say
[230 - 232] barboa well reason why is because I grew
[233 - 237] barbakoa it's um it's a big staple back
[237 - 240] home home for me is the real Grand
[240 - 242] Valley it's where Elon Musk is launching
[242 - 245] rockets and stuff State ofthe AR SpaceX
[245 - 247] launch facility outside Brownsville
[247 - 250] Texas I'm here at Star base talking with
[250 - 251] Elon good to see you again my friend
[251 - 254] good to see you um but every Sunday you
[254 - 258] will find Bara Goa at everyone's homes
[258 - 260] everyone eats it on Sundays don't ask me
[260 - 261] why I don't really know but you can get
[261 - 265] it from a drive-thru at a Tortilleria
[265 - 267] Tortilleria is where they make tortillas
[267 - 271] and they will sell it by the pound
[271 - 273] anyways what does barakoa mean it just
[273 - 276] means barbecue because it's supposed to
[276 - 280] be cooked in the ground like barbecue
[280 - 282] just a lot of people get barbecuing and
[282 - 284] Grilling confused um they're two
[284 - 287] different things barbecue means to cover
[287 - 289] like usually in the ground while
[289 - 293] grilling is on a grill open fire anyways
[293 - 295] that's what it was typically done with
[295 - 299] it was done under the ground cow's heads
[299 - 301] and there is one place back in my
[301 - 304] hometown that still does it that way and
[304 - 305] they're the only ones in the entire
[305 - 306] country that are able to do that it's
[306 - 307] kind of crazy because they got
[307 - 310] grandfathered in from the health
[310 - 312] department weird uh but anyways yeah
[312 - 313] there's only one place in the whole
[313 - 315] country that does it it's the only one
[315 - 318] that you'll see commercially in the US
[318 - 319] really there's no other one it's in my
[319 - 321] hometown they have a James Beard award
[321 - 322] which is kind of cool um I went and
[322 - 325] visited them uh a few years back when I
[325 - 327] was visiting home and they were super
[327 - 329] nice it's called vetas barbecue you by
[330 - 332] the way uh now you might be asking
[332 - 334] yourself if you're new to the channel
[334 - 336] why the hell is this dude talking so
[336 - 337] much and why isn't he just getting on
[338 - 340] with the damn recipe I just want to keep
[340 - 343] it casual you know maybe you get to know
[343 - 346] me I get to know you in the comments and
[346 - 348] we just hang out like this um let me
[348 - 351] know what you think of this this format
[351 - 355] way bowl of triso bow of Barbacoa this
[355 - 359] is my gelatinized Barbacoa liquid
[359 - 360] something that we would do to make the
[360 - 363] broth last longer is freeze it now I've
[363 - 364] got it in the microwave just so I could
[364 - 366] kind of give it a little start on the
[366 - 368] defrosting because I want to make this
[368 - 371] video for you guys today um but if you
[371 - 374] see right here I have it in a container
[374 - 375] it's covered with some parchment and
[375 - 377] some plastic wrap and it has this layer
[377 - 380] of fat on top but this gelatin it could
[380 - 383] hold for quite a while in the freezer um
[383 - 385] in the fridge I would say hold it for
[385 - 388] maybe like a week two weeks something
[388 - 390] like that but but if you want it to hold
[390 - 392] it longer than that put in the freezer
[392 - 394] it comes out perfectly if you want to
[394 - 396] just thw it in the fridge you could thw
[396 - 399] it in the microwave if you want don't
[399 - 401] recommend it I'm just doing it so I can
[401 - 404] make this right now the basic thing
[404 - 407] about this is It's a liquid thickened
[407 - 410] with gelatin gelatin in what forms right
[410 - 412] we've got gelatin
[412 - 415] sheets and then I've got gelatin powder
[416 - 418] okay now this stuff this is going to be
[418 - 420] harder for you to find in a store I
[420 - 422] don't even know where to find this in a
[422 - 424] regular store we do have Chef stores
[425 - 426] here that we can find it but regular
[426 - 428] store not sure this is from modernist
[428 - 430] pantry you can find this on Amazon or
[430 - 433] their website these are leaflets of
[433 - 437] gelatin and these are much easier to set
[437 - 439] I really like using these the quality is
[439 - 441] very nice if you could score these go
[441 - 443] ahead and score these and it's also a
[443 - 445] lot easier because it says it on the
[445 - 449] back right here just add in let's see
[449 - 452] add in one gelatin Leaf per half cup of
[452 - 455] liquid so it's very straightforward very
[455 - 457] easy now gelatin on the other
[457 - 461] hand it's going to be a little different
[461 - 463] but it's basically the same
[463 - 466] process you need to bloom this stuff in
[466 - 469] some cold water you need to do that
[469 - 471] prior to adding it to your boiling
[471 - 473] liquid it's going to work just the same
[473 - 476] and no this is not vegan this does Come
[476 - 479] From Bones it's derived from the bones
[480 - 482] and that is why when you make a really nice
[482 - 485] that is why when you make a really nice stock and you reduce it very low it's
[485 - 487] going to set like jello the beauty of
[487 - 490] this is we can set basically whatever
[490 - 493] liquid we like like in this case badak
[493 - 497] Goa brazing liquid and put it into a
[497 - 499] soup dumpling you see where I'm going
[499 - 503] here I think it's a really cool thing
[503 - 505] that we have this vessel that we could
[505 - 508] put our favorite soup into you could see
[508 - 510] the fat layer on top that Rose you could
[510 - 513] just scrape this off if you'd like I
[513 - 514] think it's nice to leave this on while
[514 - 516] it's in the fridge because um this is
[516 - 518] something I learned way back even
[518 - 520] culinary school is when you keep the fat
[520 - 522] layer on your stock while it's in the
[522 - 525] fridge it's going to keep it longer it
[525 - 527] basically works like a almost like a
[527 - 529] vacuum sealant it it keeps the
[529 - 532] impurities out it's just like a ziplock
[532 - 535] baggie but naturally with fat see all
[535 - 537] this fat is just going to keep it good I
[537 - 540] sort of eyeball it but I've got about a
[540 - 543] cup here to two cups of my
[543 - 548] fill and then I'll just kind of go from
[552 - 552] there let's do 2 to2 ratio screw it yo
[552 - 554] leave it to Matt to find the smallest
[554 - 556] Bowl to mix stuff in I hope this doesn't
[556 - 559] overflow okay so anyways I've got 1: one
[559 - 563] ratio two cups of filling and two cups
[563 - 565] of the broth and I just want to mix this
[565 - 566] thoroughly I could just do this in the
[566 - 568] mixer but screw it I'm just going to do
[568 - 570] it by hand it's totally fine believe it
[570 - 572] or not I used to teach classes on how to
[572 - 574] make these uh there was a school called
[574 - 576] Hot Stove Society in the restaurant
[576 - 577] group that I worked in Tom Douglas in
[577 - 581] Seattle and we would teach uh office
[581 - 583] workers like Amazon people and googlers
[583 - 586] and microsofters they would have their
[586 - 587] team building events and we would teach
[587 - 589] them how to cook that was kind of fun
[589 - 592] but yeah we always had soup dumplings on
[592 - 594] the menu so this is something that's
[594 - 597] kind of like ingrained in me yet I still
[597 - 599] cannot wrap a soup dumpling beautifully
[600 - 602] for the life of me I could do a guza
[602 - 605] really nice but not a soup dumpling okay
[605 - 608] there's our filling for the trois and
[608 - 611] there's our barbakoa filling two
[611 - 613] separate fillings thought I'd try it out
[613 - 615] why not I did this pop-up dinner in
[617 - 619] February and I made soup dumplings for
[619 - 622] this event they were barboa as well I
[622 - 625] made about 150 of them for the
[625 - 628] guests and once the guests were arriving
[629 - 629] that was the the first thing that we're
[629 - 634] going to get somebody don't know who put
[634 - 637] them into the oven straight up on the
[637 - 640] tray that I had them in now I'm going to
[640 - 642] show you you don't do that you put them
[642 - 645] in a steamer like a bamboo steamer lined
[645 - 647] with some parchment so they don't stick
[647 - 649] they all stuck to that tray so all the
[649 - 651] dumplings were ruined gladly I saved
[651 - 653] some filling and I saved wrappers so I
[653 - 654] started just rip like I just started
[655 - 657] ripping through them like immediately um
[657 - 660] it took me like 10 15 minutes I didn't
[660 - 662] fold them like soup dumplings though
[662 - 664] because I'm faster like with guioza so
[664 - 666] it worked but I made it like guioza
[666 - 668] really quick no one knew how to make
[668 - 671] soup dumplings there cuz you know Texas
[671 - 675] um and that was a lot of fun but I got
[675 - 678] to say just don't put them in the oven
[678 - 679] on a sheet tray they'll stick and
[682 - 684] um so that's a fun soup dumpling story I
[684 - 687] have so now I'm going to roll these out
[687 - 688] this dough I just had it resting like
[688 - 691] with the oven cracked um just so it can
[691 - 693] like be in a warmer place cuz it's
[693 - 696] pretty cold in Seattle right now
[696 - 699] okay there's two ways you can do
[699 - 702] this one way I showed it on a video on
[702 - 705] my Channel about four years ago I made
[705 - 707] these beautiful black soup dumplings I
[707 - 709] rolled them out on a pasture sheater and
[709 - 712] then I used a cookie cutter to make all
[712 - 715] perfect little circles you can do that
[715 - 716] or you could just do what I'm about to
[723 - 723] I just want to see what 25 gram looks
[723 - 727] like before I commit to
[732 - 732] it yeah okay let's call it 25
[732 - 735] G okay so with the scale is how I can
[735 - 739] get them all about roughly the same size
[739 - 741] now at this point I just want to get
[741 - 743] them all into like equal little balls so
[743 - 745] I just fold them into themselves like
[745 - 749] this give it a little rolly roll
[749 - 752] and then voila there's a little ball
[752 - 753] that's going to turn into a soup
[753 - 755] dumpling soup dumpling um now this just
[755 - 757] needs to go into my container kind of
[757 - 780] rest again to chill out
[793 - 793] now here's the reason for not using
[793 - 795] store-bought wrappers with soup
[795 - 798] dumplings it can be done I've done it
[798 - 800] I'll just let you know right now it's a
[800 - 803] huge huge pain and also mind you for
[803 - 805] towns that don't have them in stores
[805 - 806] this is perfect just make them on your
[806 - 808] own it's way easier the reason being is
[808 - 811] these these things are much easier to
[811 - 814] mold and bend if that makes sense the
[814 - 816] store-bought ones they're pretty much
[816 - 818] set the where they're set so if you try
[818 - 820] to bend them in any way they're going to
[820 - 822] crack while as in these they're very
[822 - 826] elastic so I'm able to really pinch
[826 - 828] around that filling you need it to be
[828 - 830] stretchy for the soup dumpling filling
[830 - 833] to work your way around it um but also
[833 - 835] you can make the center a little thicker
[835 - 838] so it can hold that soup better and it
[838 - 840] won't break as much
[840 - 842] or won't break at all so that's the
[842 - 845] whole reason for um soup dumplings
[845 - 848] typically being hand rolled if you ever
[848 - 852] been to like D DTF dun you'll see them
[852 - 868] like hand rolling them in the
[911 - 911] yo it's been so long since I've done
[911 - 914] this I've not done this in a while and I
[914 - 917] can tell right now um it's going be a
[917 - 920] little a little tedious especially if
[920 - 925] you're new to it um but just be patient
[925 - 928] with it it'll take some practice and as
[928 - 930] as long as you get it sealed at the end
[930 - 933] of the day it should be fine as long as
[934 - 937] it's sealed doesn't have to look too pretty
[937 - 940] sealed doesn't have to look too pretty but even for me a seasoned person that
[940 - 943] has made these quite a few times it
[943 - 946] could still be quite a pain like it it's
[946 - 950] it is what it is but
[950 - 953] um if you ever do make
[953 - 957] these make sure to make a bunch and have
[957 - 960] some friends with you
[961 - 965] together if you're doing it alone it
[965 - 967] could be quite the meditation
[967 - 971] actually I kind of like doing it alone
[971 - 973] sometimes just like in the quiet just
[973 - 974] chilling on my
[974 - 979] own it's a nice like Zen
[980 - 982] situation but only if you're patient you
[982 - 984] got to be patient with it cuz these can
[984 - 987] piss you off real quick trust me so just
[987 - 990] take your time with at each little
[990 - 994] pleat there's no rush
[994 - 996] here and uh while this is
[996 - 999] going I've already thrown a good batch
[999 - 1003] in the freezer just so they can uh stay
[1003 - 1005] intact so if you want them to stay
[1005 - 1008] intact toss them in the freezer don't
[1008 - 1010] hold them in the
[1010 - 1013] fridge um you can hold these in the
[1013 - 1016] freezer for quite a while actually I
[1016 - 1018] mean that's how a lot of dumplings are
[1018 - 1021] even sold is frozen so if you want to
[1021 - 1023] make a good batch and freeze him ahead
[1023 - 1026] of time be my guest that's how we would
[1032 - 1032] work but I'm just working in batches so
[1032 - 1034] when I build up to say like four or five
[1034 - 1037] I toss the rest in the freezer just so
[1037 - 1040] they hold up
[1042 - 1042] well here's one of the most crucial
[1042 - 1044] things you're going to need for this and
[1044 - 1048] that is a steamer doesn't necessarily
[1048 - 1050] have to be one of these nice bamboo
[1050 - 1053] steamers although it makes it easier you
[1053 - 1056] could use any kind of steamer that has
[1056 - 1058] like a flat surface I'm even used to
[1058 - 1060] using these right here like a big hotel
[1060 - 1063] pan with the perforated pan that will
[1063 - 1066] work just fine obviously you might not
[1066 - 1068] have that but you know you get the point
[1068 - 1070] something with a flat surface that can
[1070 - 1074] steam out and for those bamboo
[1074 - 1079] steamers they do sell parchment that is
[1079 - 1082] specifically made for it so that's kind