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Homemade Soup Dumplings (Xiao Long Bao), made from scratch. So much work. It became quickly evident doing it properly required skill you couldn't learn from a video or a recipe book and would take a really long time to master.
The whole thing ended up kinda thick and clumpy. Definitely one of those things better left to people who know what they're doing.
Agreed.
There's so much skill that goes into making a good dough and then rolling it out. Too thick and it's gooey and pasty, too thin and it breaks during cooking or when you try to remove it from the steamer. Even among restaurant that serve soup dumplings, not all can make a good dumpling, that told me all I needed to know about attempting it.
Weird, we make Xiao long bao all the time and it's super simple meal prep food for us. Well spend a couple hours making like 100 of them on a rainy day and then eat them for months. The trick to making them like the restaurant is to clip off the top so you don't end up with a giant dough lump.
If you make it all the time, that basically means you have a lot of practice.