Making Giant Soup Dumplings from Spirited Away | Kitchen Vs | Xiaolongbao

Learn how to make the giant soup dumplings from Hayao Miyazaki's Spirited Away! On Kitchen Vs, we're going to show you how to make all the irresistible dishes we serve up to reactors in our Try Not To Eat and People Try challenges.

Are there any favorites you've seen in past episodes you want us to take on? Or what are some other food items you're hoping to see in future challenges... let us know! We're always looking for tasty ideas!

Try Not To Eat Challenge - Anime Food | Teens & College Kids Vs. Food: https://www.youtube.com/watch?v=Jgz1aYqEEyk

Giant Soup Dumpling Recipe

Broth
- 2 cups of chicken stock
- 2 packets gelatin

Dough
- 1 cup of all-purpose flour
- 7 tablespoons boiling water

Filling
- 3/4 pound ground pork
- 2-3 napa cabbage leaves
- 1/4 soy sauce
- 1 tablespoon of Chinese cooking wine (Shao Xing wine)
- 1 tablespoon of sesame oil
- 1/2 cup minced scallions
- 2 tablespoons of grated ginger
- 2 tablespoons of grated garlic
- 1 tablespoon of sugar
- Salt and pepper to taste

To Make Aspic:
Reserve 1/4 cup of chicken broth and whisk in gelatin until there are no clumps.

Microwave the remaining chicken broth until simmering (approximately 2-3 minutes) and then mix into the gelatin mixture.

Pour broth into tupperware or silicone ice cube trays and refrigerate at least 2 hours or overnight until solid.

To Make Dough:
Sift flour, add into a food processor and pulse. Slowly stream in the hot water until a course but moist dough forms.

Remove dough mixture from food processor and knead on a floured surface for about 5 minutes, or until a soft, uniform ball forms.

Cover dough with plastic wrap and allow to rest at room temperature for 1 hour.

To Make Giant Soup Dumpling:
Slice and dice cabbage leaves, pour in a bowl and sprinkle salt to extract water. Squeeze water from cabbage after 15 minutes
In a large bowl, combine all the filling ingredients until well combined.

Flour the work surface and roll out dough into a 14-inch circle. Place the wrap into your bamboo steamer lined with wax paper.

Add the filling in the middle of the circle to form a ball. Top with approximately half of the aspic.

Wrap the filling with the outer layers of the dough, pinching in the center to form an enclosed dumpling.

Steam for 20-30 minutes or until the dough and filling are completely cooked through.

Allow to cool slightly and serve with a straw.

Additional Kitchen tools needed: Food processor, Sifter, Dumpling rolling pin (small wooden one if you have it), Bamboo Steamer, Parchment Paper, Silicone Ice Cube Tray or Tupperware.

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How to Make Giant Soup Dumplings Inspired by Studio Ghibli's Spirited Away