शैडोइंग अभ्यास: Make Soup Dumplings Like A Chinese Restaurant - वीडियो के साथ अंग्रेजी बोलना सीखें

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152 वाक्य

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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

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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.

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इस पाठ की शब्दावली और बोलने के सुझाव

यह स्पीकिंग पाठ वीडियो “Make Soup Dumplings Like A Chinese Restaurant” पर आधारित है। सबसे ज़्यादा दोहराए गए शब्द ये हैं: soup, dumpling, filling, wrapper, dough। इस वीडियो में शैडोइंग के लिए 152 वाक्य और 2111 शब्द हैं। बोला गया हिस्सा 8:10 लंबा है। वक्ता तेज़ बोलता है, लगभग 258 शब्द प्रति मिनट, इसलिए जुड़ी हुई और कमज़ोर ध्वनियाँ ज़्यादा मिलेंगी। केवल 79% शब्द अंग्रेज़ी के 3,000 सबसे आम शब्दों में से हैं, इसलिए शब्दावली कठिन है।

इस वीडियो की मुख्य शब्दावली

वीडियो के 15 सीखने लायक शब्द, उच्चारण और अर्थ के साथ:

शब्द	उच्चारण	अर्थ
soup संज्ञा	/sup/	सूप, शोरबा
dough संज्ञा	/doʊ/	लोई
bone संज्ञा	/boʊn/	हड्डी, अस्थि
finger संज्ञा	/ˈfɪŋɡɚ/	उंगली, अंगुल
chef संज्ञा	/ʃɛf/	बावरची
fold क्रिया	/ˈfəʊld/	परत
boil क्रिया	/bɔɪ(ə)l/	उबलना
wrap क्रिया	/ɹæp/	लपेटना
basket संज्ञा	/ˈbæskɪt/	टोकरी
thumb संज्ञा	/ˈθʌm/	अंगूठा
flour संज्ञा	/ˈflaʊ.ə/	आटा
ginger संज्ञा	/ˈd͡ʒɪnd͡ʒɚ/	आदा
thin विशेषण	/ˈθɪn/	पतला, दुबला
hungry विशेषण	/ˈhʌŋ.ɡɹi/	भूखा
dust संज्ञा	/dʌst/	धूल, धूलि

वीडियो में आने वाली फ़्रेज़ल वर्ब

शब्द	उच्चारण	अर्थ
go ahead क्रिया	/ˌɡoʊ əˈhɛd/	आगे बढ़ना
pick up क्रिया		उठाना

दोहराने लायक वाक्य

वीडियो के छोटे, पूरे वाक्य जिन्हें आप रोज़ की बातचीत में इस्तेमाल कर सकते हैं:

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.

इस वीडियो का व्याकरण

वक्ता जिन संरचनाओं का सबसे अधिक प्रयोग करता है, वीडियो के असली शब्दों के साथ:

संरचना	वीडियो में
Present perfect have/has + past participle — बीता हुआ काम जिसका असर अभी भी है	has had · you've made · haven't been frozen
Passive voice be + past participle — ज़ोर इस पर कि क्या होता है, न कि कौन करता है	are made · is filled · were invented
Relative clauses who / which + उपवाक्य — व्यक्ति या वस्तु के बारे में अतिरिक्त जानकारी	filling, which can · soup, which is

ध्यान देने योग्य उच्चारण

वक्ता 54 बार संक्षिप्त रूपों का प्रयोग करता है, जैसे we'll, I'll, we're। इन्हें वैसे ही छोटा बोलें जैसा आप सुनते हैं।

“th” की ध्वनियाँ: smooth /smuːð/, thumb /ˈθʌm/, thin /ˈθɪn/, thick /θɪk/, broth /bɹɔθ/
“sh” और “zh” की ध्वनियाँ: chef /ʃɛf/, splash /splæʃ/, shanghai /ˈʃæŋ.haɪ/, efficient /ɪˈfɪʃənt/, sheet /ʃit/
लंबे शब्द — बलाघात सही रखें: beautifully /ˈbju.tɪ.fə.li/, solidify /səˈlɪdɪˌfaɪ/

हिंदी भाषियों के लिए मुश्किल ध्वनियाँ:

/v/ और /w/ का फ़र्क़ — /v/ में ऊपर के दाँत निचले होंठ को छूते हैं, /w/ में होंठ गोल होते हैं: flavor /ˈfleɪvə/, weigh /weɪ/, evenly /ˈiːvənli/, overnight /əʊvə(ɹ)ˈnaɪt/, anyways /ˈɛn.iˌweɪz/
/z/ — इसे “ज” (/dʒ/) न बनाएँ: freeze /ˈfɹiːz/, confused /kənˈfjuːzd/, lazy /ˈleɪ̯zi(ː)/, anyways /ˈɛn.iˌweɪz/
शब्द की शुरुआत में s + व्यंजन — पहले “इ” न जोड़ें: smooth /smuːð/, splash /splæʃ/, slice /slaɪs/, spoon /spuːn/, spin /spɪn/

इस वीडियो से अभ्यास कैसे करें

पहले बिना बोले पूरा वीडियो एक बार सुनें और जो शब्द नहीं आते उन्हें लिख लें।
0.75× गति से शुरू करें, एक-एक वाक्य की शैडोइंग करें, और सहज लगने पर सामान्य गति पर लौटें।
अपनी आवाज़ रिकॉर्ड करें और मूल से तुलना करें, ख़ासकर soup, dough, bone जैसे शब्दों पर ध्यान दें।

शैडोइंग तकनीक क्या है?

शैडोइंग (Shadowing) एक विज्ञान-समर्थित भाषा सीखने की तकनीक है जो मूल रूप से पेशेवर दुभाषिया प्रशिक्षण के लिए विकसित की गई थी। विधि सरल लेकिन शक्तिशाली है: आप मूल अंग्रेज़ी ऑडियो सुनते हैं और तुरंत इसे ज़ोर से दोहराते हैं — जैसे वक्ता की छाया 1-2 सेकंड की देरी से। शोध से पता चलता है कि यह उच्चारण सटीकता, स्वर, लय, जुड़ी हुई ध्वनियाँ, सुनने की समझ और बोलने की प्रवाहशीलता में काफ़ी सुधार करता है।

शैडोइंग तकनीक: पूरी चरण-दर-चरण गाइड पढ़ें →

शैडोइंग अभ्यास: Make Soup Dumplings Like A Chinese Restaurant - वीडियो के साथ अंग्रेजी बोलना सीखें

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इस पाठ की शब्दावली और बोलने के सुझाव

इस वीडियो की मुख्य शब्दावली

वीडियो में आने वाली फ़्रेज़ल वर्ब

दोहराने लायक वाक्य

इस वीडियो का व्याकरण

ध्यान देने योग्य उच्चारण

इस वीडियो से अभ्यास कैसे करें

शैडोइंग तकनीक क्या है?