Pratica di Shadowing: Make Soup Dumplings Like A Chinese Restaurant - Impara a parlare inglese con i video

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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.

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

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Now, place it in the center of your palm

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

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

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

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

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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

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and with the other use your thumb

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and pointer finger to fold the wrapper over itself then pinch

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and then after giving it a little stretch repeat

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

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

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but i'm too lazy and hungry to count this

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

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

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

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just know that it takes a while to learn.

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And it's definitely not easy to do right.

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

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

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

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

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

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It was crazy.

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

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

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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.

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

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Place it carefully over some boiling water,

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

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

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

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

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

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

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Let's see how they look.

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They're beautiful.

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

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

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I sort of tried to create this recipe in

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

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And that's kind of the whole point.

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Watch carefully.

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

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

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Drink the juice.

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Packed, packed, packed full of flavor.

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

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It's why I love soup dumplings.

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

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

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

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Vocabolario e note di pronuncia per questa lezione

Questa lezione di conversazione si basa sul video “Make Soup Dumplings Like A Chinese Restaurant”. Le parole che ritornano più spesso: soup, dumpling, filling, wrapper, dough. Questo video contiene 152 frasi e 2111 parole da ripetere con lo shadowing. Il parlato dura 8:10. Chi parla va veloce, circa 258 parole al minuto: aspettati suoni legati e ridotti. Solo il 79% delle parole rientra nelle 3.000 più comuni dell’inglese, quindi il lessico è impegnativo.

Vocaboli chiave di questo video

15 parole del video che vale la pena imparare, con pronuncia e significato:

Parola	Pronuncia	Significato
soup sostantivo	/sup/	minestra, brodo
dough sostantivo	/doʊ/	pasta, impasto
bone sostantivo	/boʊn/	osso
finger sostantivo	/ˈfɪŋɡɚ/	dito, dita
chef sostantivo	/ʃɛf/	chef, capocuoco
fold verbo	/ˈfəʊld/	piegare
boil verbo	/bɔɪ(ə)l/	far bollire
carefully avverbio	/ˈkɛɹf(ə)li/	minuziosamente, accuratamente
smooth aggettivo	/smuːð/	facile, dolce
wrap verbo	/ɹæp/	avvolgere, avviluppare
basket sostantivo	/ˈbæskɪt/	cestino, cesto
thumb sostantivo	/ˈθʌm/	pollice, dito grosso
flour sostantivo	/ˈflaʊ.ə/	farina
ginger sostantivo	/ˈd͡ʒɪnd͡ʒɚ/	zenzero
pinch verbo	/pɪnt͡ʃ/	pizzicare

I phrasal verb che sentirai

Parola	Pronuncia	Significato
cover up verbo		insabbiare, occultare
end up verbo		andare a finire, finire
go ahead verbo	/ˌɡoʊ əˈhɛd/	procedere, andare avanti
pick up verbo		tirare su, sollevare
rip off verbo		spiumare
set up verbo	/ˌsɛt ˈʌp/	preparare, installare

Frasi da ripetere

Frasi brevi e complete del video che puoi riutilizzare nella conversazione di tutti i giorni:

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.

La grammatica di questo video

Le strutture che chi parla usa di più, con le parole esatte del video:

Struttura	Nel video
Present perfect have/has + participio passato — un’azione passata che conta ancora adesso	has had · you've made · haven't been frozen
Forma passiva be + participio passato — conta ciò che accade, non chi lo fa	are made · is filled · were invented
Frasi relative who / which + frase — un’informazione in più su una persona o una cosa	filling, which can · soup, which is

Pronuncia a cui fare attenzione

Chi parla usa 54 contrazioni e forme ridotte, come we'll, I'll, we're. Pronunciale nella forma breve, così come le senti.

I suoni “th”: smooth /smuːð/, thumb /ˈθʌm/, thin /ˈθɪn/, thick /θɪk/, broth /bɹɔθ/
I suoni “sh” e “zh”: chef /ʃɛf/, splash /splæʃ/, shanghai /ˈʃæŋ.haɪ/, efficient /ɪˈfɪʃənt/, sheet /ʃit/
Parole lunghe — attenzione all’accento: beautifully /ˈbju.tɪ.fə.li/, solidify /səˈlɪdɪˌfaɪ/

I suoni difficili per chi parla italiano:

/h/ — va soffiata, non è muta: hungry /ˈhʌŋ.ɡɹi/, shanghai /ˈʃæŋ.haɪ/, hook /hʊk/
Consonante finale — senza aggiungere una vocale dopo: soup /sup/, chef /ʃɛf/, fold /ˈfəʊld/, wrap /ɹæp/, basket /ˈbæskɪt/
/æ/ — più aperta della “e”: wrap /ɹæp/, basket /ˈbæskɪt/, splash /splæʃ/, shanghai /ˈʃæŋ.haɪ/, scratch /skɹæt͡ʃ/

Come esercitarsi con questo video

Ascolta tutto il video una volta senza parlare e annota le parole che non conosci.
Inizia a velocità 0,75×, fai shadowing frase per frase e torna alla velocità normale quando diventa facile.
Registrati e confronta con l’originale, facendo attenzione a parole come soup, dough, bone.

Cos'è la tecnica dello Shadowing?

Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.

Tecnica dello shadowing: leggi la guida completa passo dopo passo →

Pratica di Shadowing: Make Soup Dumplings Like A Chinese Restaurant - Impara a parlare inglese con i video

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Vocabolario e note di pronuncia per questa lezione

Vocaboli chiave di questo video

I phrasal verb che sentirai

Frasi da ripetere

La grammatica di questo video

Pronuncia a cui fare attenzione

Come esercitarsi con questo video

Cos'è la tecnica dello Shadowing?