Shadowing Practice: Make Soup Dumplings Like A Chinese Restaurant - Learn English Speaking with Video

Elige un modo de práctica

Cada modo abre una sala de práctica a pantalla completa.

152 oraciones

Si las oraciones son demasiado cortas o largas, haz clic en Editar para ajustarlas.

If you don't know how the soup gets inside a soup dumpling, you will soon, because we're about to make them completely from scratch.

Soup dumplings are made of just three simple things.

You've got your dough, which you use to wrap the dumplings.

Then you've got your filling, which can be any kind of meat or vegetable mix.

And then of course, you've got the soup, which is where we're going to start.

To build that pork flavor in our soup, we start with some pork skin and a couple pork bones,

which we're then going to cover up with cold water and bring to a boil.

And once it comes to a boil, remove the bones and skin,

and bring them to the sink to give them a good rinse in cold water.

You can discard the dirty water.

We use that to clean the bones.

Then we need to clean off our pork skin.

You know that slightly sticky texture that you get in the broth of a soup dumpling?

Well, this skin here is filled with tons and tons of gelatin,

but you need to first remove any extra little bits of fat that might be on there.

Similar to cleaning the bones, this will give you a much more pure soup dumpling soup.

The last step is to cut this into strips, and it makes it a lot easier

if you roll it up like this instead of trying to cut the skin flat on the board.

Is it just me or do these look a little bit like white gummy worms?

These are now going to go into a heavy bottom stock pot along with the pork bones, some jinhua ham, a few slices of ginger,

some green onions, but just the bottom white part, some shoxing wine, and a couple pods of star anise.

Cover this now with five cups of water, doing your best to make sure everything is as submerged as possible,

and then bring this to a boil, then reduce to the lowest simmer possible, and let this cook for three hours uncovered.

Fast forward three hours and we have our beautifully milky soup.

Cooking the bones for so long is what allows us to get such a beautifully rich broth.

At this point, we'll strain off our soup, with the goal being to get 1 3⁄4 cups, but if it's reduced too much,

you can just add a little splash of water.

I'll pour this onto a small tray and carefully transfer it to the fridge, where it's going to set into its jello form.

To make our dough, we'll go into the bowl of a stand mixer with some all -purpose flour,

a pinch of salt, and some nice warm water.

And then, using chopsticks, I'll start to mix until a shaggy dough forms.

You don't have to make your own dough.

You could easily go buy dumpling wrappers from a grocery store, but I thought it'd be fun to try.

Once we have our shaggy dough that looks something like this, we'll set up our electric mixer with a dough hook attachment, and then we mix.

Oh.

We'll let this mix for 5 to 10 minutes, or until the dough becomes very soft and smooth.

Here we go.

Look how soft and smooth it is.

We're going to shape this up now into a nice ball,

and then we'll cover this up in plastic wrap and let this rest while we make our filling.

I'm going to sit him right up here.

He'll be watching to make sure I do everything right.

For our filling, To a bowl, we're going to add some ground pork, as well as some minced ginger, chopped green onions, some minced garlic,

a splash of soy sauce, a sprinkle of sugar, some white pepper, Sichuan peppercorn powder, and a pinch of salt.

Mix this up by hand until fully combined.

It's going to start smelling really good now.

Then add a splash of water and mix again for about two more minutes.

Once in a while, even picking up the filling and throwing it hard into your bowl to help that water really absorb.

It's really fun, but just do your best to make sure you don't miss the bowl.

When you're finished with this process, your filling is going to start to look lighter and fluffier, almost a little whipped.

Now we'll add in some sesame oil, then continue mixing, throwing it into the bowl a couple more times,

which helps to get the filling as tender as possible.

Finally, add in some neutral oil and then give it one last gentle mix.

No need to throw your filling anymore.

And your filling is done.

And now it's time to add in the soup.

As you can see here, this has completely solidified.

So many people are confused how you get the soup in a soup dumpling.

And now you know.

We turned our soup into a jello so we can combine it easily with our filling, but then when we go to cook our soup dumplings,

that jello is going to melt back down into a soup.

To spread our jello evenly into the filling, we're going to push it through a potato ricer, which isn't the most beautiful way to do it,

but it's very, very efficient.

If you don't have a potato ricer, go ahead and just chop it up really finely with a knife.

The final step of our now complete filling is to get in there with your hands

and mix this up as gently as you possibly can.

You also want to do this quickly because especially if you have warm hands,

you can literally start melting that jello back down into a soup right in the bowl, which we don't want.

With our filling finally complete, we'll cover it with plastic wrap and place this in the fridge for three hours, or preferably overnight.

By now, our dough has had plenty of rest, so let's roll it out into our dumpling wrappers.

I'll start by rolling it out into a nice smooth log, and then cut it into three even portions.

Then I'll roll each of these out just a little bit more.

Oh, look, we made a hot dog.

And then I'll grab one piece to work with and cover up the rest so it doesn't dry out.

Your goal now is to cut off 14 gram pieces of your dough, and you can use a scale to measure if you want,

or you can try to look like a pro soup dumpling chef

and try this technique where you eyeball it and use your hands to rip off one portion at a time.

But I will admit this is a little tricky if you're doing it for the first time,

so you should also feel free to just cut them into portions with your knife

because chances are they'll look a lot better this way just like mine did.

To turn each portion into a dumpling wrapper, the first step is to roll it into a ball.

Then press it out into a small circle shape like this.

Get it as perfectly circular as you possibly can here.

And then using just the tiniest dusting of flour, you want to hold the center with your thumb and pointer finger

while you use the rest of your fingers to spin it around as you roll the edges.

What you're looking for is a dumpling wrapper with a slightly thicker center and really nice thin edges.

Once you've made each wrapper, place that under the towel along with the other unrolled portion so that that doesn't dry out either.

I just remembered this story I wanted to tell you about this restaurant I used to work at in California.

This is the best photo I could find of me working at that restaurant.

But what I remember is that their most famous dish at the time was this lobster soup dumpling.

And I had to work on making part of those soup dumplings every single morning when I came into the restaurant.

But the chef was very intense when it came to the filling.

So I'll tell you the crazy part once we get to actually adding in our filling.

After a bit of rolling, here are my dumpling wrappers.

And this means we're ready for the final assembly.

Grab your filling.

It's all nice and cold from the fridge.

And it smells amazing.

Add a light dusting of flour to your work surface.

100

Then grab one of your dumpling wrappers and use your fingers to press all around the edges.

101

Now, place it in the center of your palm

102

and then use a spoon or any kind of tool like this to spread it out into a circle.

103

You see that nice mix of the soup jello with all our meat?

104

That is what's going to give us the perfect juicy and balanced soup dumpling.

105

Now comes the hard part, folding and pleating the soup dumplings so they end up looking something like this.

106

In one hand, use your thumb to press down in the filling

107

while you use your pointer finger to support the underside of wrapper

108

and with the other use your thumb

109

and pointer finger to fold the wrapper over itself then pinch

110

and then after giving it a little stretch repeat

111

that same process over and over again with the goal of getting somewhere between 14

112

and 18 folds and if you can get 18 apparently that's the lucky number

113

but i'm too lazy and hungry to count this

114

so please help me out in the comments below i recently went to shanghai where soup dumplings were invented

115

and was watching these chefs fold and shape these soup dumplings you can see

116

that they've clearly been doing this for a long time, so if you are trying this on your own at home,

117

just know that it takes a while to learn.

118

And it's definitely not easy to do right.

119

Oh, I almost forgot to tell you the rest of my story.

120

Basically, when I would come into work in the mornings, I would work on the soup dumpling fillings.

121

And I had to portion and weigh the filling into these perfectly sized balls.

122

And when the chef came in each afternoon for work, he would take that tray and weigh a couple of the balls of filling.

123

And if they weren't all in the tiny range of weights that he was looking for, guess who got in trouble?

124

It was crazy.

125

But it's also probably why he has a three Michelin star restaurant.

126

Anyways, I'm hungry, so I say we get to cooking.

127

We'll cook our dumplings using this steamer basket, and if you don't have a steamer basket, just look up online how to make a makeshift one.

128

The only thing we need to prepare this is to add a sheet of perforated parchment paper, and then it's ready to go.

129

Place it carefully over some boiling water,

130

but it's important that we're really careful because one of the worst ways to burn yourself in the kitchen is hot steam.

131

We'll add in our soup dumplings spaced out evenly.

132

I made enough soup dumplings here that I need a multi -level steamer basket to cook them,

133

and then place on your lid and set a timer for six minutes

134

if they haven't been frozen and eight minutes if they have been frozen.

135

And now I'll go grab a pair of chopsticks because it's almost time.

136

Let's see how they look.

137

They're beautiful.

138

When I went to Shanghai in China and had a soup dumpling,

139

there was so much soup inside that I actually choked on the first soup dumpling I ate there.

140

I sort of tried to create this recipe in

141

that exact same way because normally I feel like you don't get soup dumplings anymore that are that soupy.

142

And that's kind of the whole point.

143

Watch carefully.

144

There's a very specific and correct way to eat a soup dumpling.

145

We pick it up, then we bite it, then pour out all the juice into the spoon.

146

Drink the juice.

147

Packed, packed, packed full of flavor.

148

It's savory, it's juicy, it's a little sweet.

149

It's why I love soup dumplings.

150

But with the rest here, dip it now into some black vinegar that's got thin sliced ginger in there, and then...

151

Gotta be one of the best things I've ever eaten.

152

If anyone needs me, I'll be burning my tongue on like 10 more of these.

Descargar app

Todo lo que necesitas para hablar con fluidez

Pronunciación con IAEvalúa cada oración

Práctica de IPADomina cada sonido

VocabularioConstruye tu banco de palabras

Juego de vocabularioAprende mientras juegas

Escanea el QR

Download on theApp Store Get it onGoogle Play

Mismo canal

FOR YOU

Recomendar Video

70 oraciones

Fixing Spaghetti's Asian Soup Problem

Daily ConversationWorking Adults

338 oraciones

I Tested the MOST VIEWED TikTok CANDY Recipes! 🍬

Daily ConversationWorking Adults

286 oraciones

Inside NYC’s Only Michelin Star Chinese Restaurant | On The Line | Bon Appétit

Daily ConversationWorking Adults

175 oraciones

How To Make Real Tonkotsu Ramen

Daily ConversationWorking Adults

32 oraciones

SEtalk: What My Grandmother's Kitchen Taught Me

Daily ConversationUniversity StudentsWorking Adults

283 oraciones

5 Lazy Dinners for When You’re Too Tired to Cook (One-Pan, Slow Cooker & More) | Allrecipes

Daily ConversationWorking Adults

61 oraciones

Tomato Egg Soup: Boost Your Immunity with This Soup

Daily ConversationWorking Adults

85 oraciones

How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin

Daily ConversationWorking Adults

20 oraciones

Vietnam Explained: Hanoi Autumn | Vietnam Today

Daily ConversationWorking Adults

362 oraciones

How Muslims Survive in China's Land of Pork!

Daily ConversationWorking Adults

Vocabulario y notas de pronunciación para esta lección

Esta lección de conversación se basa en el vídeo “Make Soup Dumplings Like A Chinese Restaurant”. Las palabras que más se repiten: soup, dumpling, filling, wrapper, dough. Este vídeo tiene 152 frases y 2111 palabras para practicar shadowing. La parte hablada dura 8:10. El hablante habla rápido, unas 258 palabras por minuto, así que espera sonidos enlazados y reducidos. Solo el 79 % de las palabras está entre las 3.000 más comunes del inglés, por lo que el vocabulario es exigente.

Vocabulario clave de este vídeo

15 palabras del vídeo que vale la pena aprender, con su pronunciación y significado:

Palabra	Pronunciación	Significado
soup sustantivo	/sup/	sopa, caldo
dough sustantivo	/doʊ/	masa, pasta
bone sustantivo	/boʊn/	hueso
finger sustantivo	/ˈfɪŋɡɚ/	dedo, alambres
chef sustantivo	/ʃɛf/	chef
fold verbo	/ˈfəʊld/	plegar, doblar
boil verbo	/bɔɪ(ə)l/	hervir, herver
carefully adverbio	/ˈkɛɹf(ə)li/	cuidadosamente
wrap verbo	/ɹæp/	envolver, fajar
basket sustantivo	/ˈbæskɪt/	cesta, cesto
thumb sustantivo	/ˈθʌm/	pulgar, pólice
flour sustantivo	/ˈflaʊ.ə/	harina, farina (disused)
ginger sustantivo	/ˈd͡ʒɪnd͡ʒɚ/	jengibre
splash verbo	/splæʃ/	chacualear, chapalear
pinch verbo	/pɪnt͡ʃ/	pellizcar, repizcar

Phrasal verbs que vas a escuchar

Palabra	Pronunciación	Significado
cover up verbo		encubrir, cohonestar
end up verbo		terminar, ir a parar
go ahead verbo	/ˌɡoʊ əˈhɛd/	venga, adelante
look up verbo	/ˌlʊk ˈʌp/	mejorar
pick up verbo		coger, asir
rip off verbo		estafar, timar

Frases que vale la pena repetir

Frases cortas y completas del vídeo que puedes reutilizar en la conversación diaria:

You don't have to make your own dough.
I'm going to sit him right up here.
We'll add in our soup dumplings spaced out evenly.
Let's see how they look.
It's why I love soup dumplings.

Gramática en este vídeo

Las estructuras que más usa el hablante, con las palabras exactas del vídeo:

Estructura	En el vídeo
Present perfect have/has + participio pasado — una acción pasada que sigue importando ahora	has had · you've made · haven't been frozen
Voz pasiva be + participio pasado — importa lo que ocurre, no quién lo hace	are made · is filled · were invented
Oraciones de relativo who / which + oración — información extra sobre una persona o cosa	filling, which can · soup, which is

Pronunciación a tener en cuenta

El hablante usa 54 contracciones y formas reducidas, como we'll, I'll, we're. Dilas en su forma corta, tal como las oyes.

Los sonidos de “th”: smooth /smuːð/, thumb /ˈθʌm/, thin /ˈθɪn/, thick /θɪk/, broth /bɹɔθ/
Los sonidos de “sh” y “zh”: chef /ʃɛf/, splash /splæʃ/, shanghai /ˈʃæŋ.haɪ/, efficient /ɪˈfɪʃənt/, sheet /ʃit/
Palabras largas — cuida el acento: beautifully /ˈbju.tɪ.fə.li/, solidify /səˈlɪdɪˌfaɪ/

Sonidos difíciles para hispanohablantes:

s + consonante al inicio — sin añadir una “e” delante: smooth /smuːð/, splash /splæʃ/, slice /slaɪs/, spoon /spuːn/, spin /spɪn/
/v/ — no es /b/: los dientes tocan el labio inferior: flavor /ˈfleɪvə/, evenly /ˈiːvənli/, overnight /əʊvə(ɹ)ˈnaɪt/, vegetable /ˈvɛd͡ʒ.tə.bəl/, vinegar /ˈvɪnəɡɚ/
/z/ — sonora, no /s/: freeze /ˈfɹiːz/, confused /kənˈfjuːzd/, lazy /ˈleɪ̯zi(ː)/, anyways /ˈɛn.iˌweɪz/

Cómo practicar con este vídeo

Escucha el vídeo entero una vez sin hablar y anota las palabras que no conoces.
Empieza a velocidad 0,75×, haz shadowing frase por frase y vuelve a la velocidad normal cuando te resulte fácil.
Grábate y compara con el original, prestando atención a palabras como soup, dough, bone.

¿Qué es la Técnica de Shadowing?

Shadowing es una técnica de aprendizaje de idiomas respaldada por la ciencia, desarrollada originalmente para la formación de intérpretes profesionales y popularizada por el políglota Dr. Alexander Arguelles. El método es simple pero poderoso: escuchas audio en inglés nativo y lo repites en voz alta de inmediato, como una sombra que sigue al hablante con solo 1-2 segundos de retraso. A diferencia de la escucha pasiva o los ejercicios de gramática, el shadowing obliga a tu cerebro y músculos de la boca a procesar y reproducir simultáneamente patrones de habla reales. Las investigaciones muestran que mejora significativamente la precisión de la pronunciación, la entonación, el ritmo, el habla conectada, la comprensión auditiva y la fluidez al hablar, convirtiéndola en una de las metodologías más efectivas para la preparación del IELTS Speaking y la comunicación en inglés en el mundo real.

Técnica de shadowing: lee la guía completa paso a paso →

Shadowing Practice: Make Soup Dumplings Like A Chinese Restaurant - Learn English Speaking with Video

Elige un modo de práctica

Descargar app

How To Make Perfect New York Pizza

How To Make The Perfect Brownies

Every Way To Cook an Egg

The World's Best BBQ Ribs

How To Make Authentic Spanish Paella

Why France Has The Best Steak

Every Way To Cook Chicken

How To Make The Best Fried Chicken

Perfect Pancakes

How To Make Authentic Banh Mì

The Cheesiest Chicago Deep Dish Pizza

The Best Burger You'll Ever Make

The Best Steak Frites At Home

Hot Honey Chicken Tenders

How To Bake Sourdough Like A Pro

The Best Restaurant-Style Ramen At Home

Best Way To Make Sushi At Home

The Best Spaghetti & Meatballs You’ll Ever Make

Best Fettuccine Alfredo You'll Ever Make (Easy)

The Best Vietnamese Pho Made At Home

Fixing Spaghetti's Asian Soup Problem

I Tested the MOST VIEWED TikTok CANDY Recipes! 🍬

Inside NYC’s Only Michelin Star Chinese Restaurant | On The Line | Bon Appétit

How To Make Real Tonkotsu Ramen

SEtalk: What My Grandmother's Kitchen Taught Me

5 Lazy Dinners for When You’re Too Tired to Cook (One-Pan, Slow Cooker & More) | Allrecipes

Tomato Egg Soup: Boost Your Immunity with This Soup

How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin

Vietnam Explained: Hanoi Autumn | Vietnam Today

How Muslims Survive in China's Land of Pork!

Vocabulario y notas de pronunciación para esta lección

Vocabulario clave de este vídeo

Phrasal verbs que vas a escuchar

Frases que vale la pena repetir

Gramática en este vídeo

Pronunciación a tener en cuenta

Cómo practicar con este vídeo

¿Qué es la Técnica de Shadowing?