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

Choose a practice mode

Each mode opens a full-screen practice room.

152 sentences

If sentences are too short or too long, click Edit to adjust them.

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.

Download App

Everything you need to speak fluently

AI PronunciationScore every sentence

IPA PracticeMaster every sound

VocabularyBuild your word bank

Vocab GameLearn while playing

Scan QR

Download on theApp Store Get it onGoogle Play

Same Channel

FOR YOU

Recommend Video

70 sentences

Fixing Spaghetti's Asian Soup Problem

Daily ConversationWorking Adults

338 sentences

I Tested the MOST VIEWED TikTok CANDY Recipes! 🍬

Daily ConversationWorking Adults

225 sentences

Inside NYC’s Only 3 Michelin Star Korean Restaurant | On The Line | Bon Appétit

Daily ConversationWorking Adults

362 sentences

How Muslims Survive in China's Land of Pork!

Daily ConversationWorking Adults

175 sentences

How To Make Real Tonkotsu Ramen

Daily ConversationWorking Adults

20 sentences

Vietnam Explained: Hanoi Autumn | Vietnam Today

Daily ConversationWorking Adults

32 sentences

SEtalk: What My Grandmother's Kitchen Taught Me

Daily ConversationUniversity StudentsWorking Adults

283 sentences

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

Daily ConversationWorking Adults

61 sentences

Tomato Egg Soup: Boost Your Immunity with This Soup

Daily ConversationWorking Adults

85 sentences

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

Daily ConversationWorking Adults

Vocabulary and speaking notes for this lesson

This speaking lesson is built on the video “Make Soup Dumplings Like A Chinese Restaurant”. The speaker keeps coming back to these words: soup, dumpling, filling, wrapper, dough. This video has 152 sentences and 2111 words to shadow. The speech runs for 8:10. The speaker talks fast, about 258 words per minute, so expect linked and reduced sounds. Only 79% of the words are among the 3,000 most common in English, so the vocabulary is demanding.

Key vocabulary in this video

15 words from the video worth learning, with pronunciation and meaning:

Word	Pronunciation	Meaning
soup noun	/sup/	Any of various dishes commonly made by combining liquids, such as water or stock, with other ingredients, such as meat and vegetables, that contribute the food…
dough noun	/doʊ/	A thick, malleable substance made by mixing flour with other ingredients such as water, eggs, or butter, that is made into a particular form and then baked.
bone noun	/boʊn/	A composite material consisting largely of calcium phosphate and collagen and making up the skeleton of most vertebrates.
finger noun	/ˈfɪŋɡɚ/	A slender jointed extremity of the human hand, (often) exclusive of the thumb, and the corresponding part, irrespective of including a thumb, in many other…
chef noun	/ʃɛf/	The presiding cook in the kitchen of a large household.
fold verb	/ˈfəʊld/	To bend (any thin material, such as paper) over so that it comes in contact with itself.
boil verb	/bɔɪ(ə)l/	To heat to the point where it begins to turn into a gas.
carefully adverb	/ˈkɛɹf(ə)li/	With care; attentively, circumspectly.
smooth adjective	/smuːð/	Having a texture that lacks friction. Not rough.
wrap verb	/ɹæp/	To enclose (an object) completely in any flexible, thin material such as fabric or paper.
basket noun	/ˈbæskɪt/	A lightweight woven container, generally round, open at the top, and tapering toward the bottom.
thumb noun	/ˈθʌm/	The shortest and thickest digit of the hand that for humans has the most mobility and can be made to oppose (moved to touch) all of the other fingers.
flour noun	/ˈflaʊ.ə/	Powder obtained by grinding or milling cereal grains, especially wheat, or other foodstuffs such as soybeans and potatoes, and used to bake bread, cakes, and…
ginger noun	/ˈd͡ʒɪnd͡ʒɚ/	The pungent aromatic rhizome of a tropical Asian herb, Zingiber officinale, used as a spice and as a stimulant and acarminative.
splash verb	/splæʃ/	To hit or agitate liquid so that part of it separates from the principal liquid mass.

Phrasal verbs you will hear

Word	Pronunciation	Meaning
dry out verb		To cause moisture to be completely removed from; to make dry.
clean off verb		To remove (something) by cleaning; to thoroughly clean (something) or make (something) bare.
cover up verb		To conceal or disguise.
cut off verb	/ˌkʌt ˈɔf/ [ˌkɐɾ ˈɔf]	To remove by cutting.
end up verb		To bring to a conclusion.
go ahead verb	/ˌɡoʊ əˈhɛd/	To proceed with; to begin.
look up verb	/ˌlʊk ˈʌp/	To have better prospects.
pick up verb		To lift; to grasp and raise.

Sentences worth repeating

Short, complete lines from the video that you can reuse in everyday conversation:

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.

Grammar in this video

The structures the speaker uses most, with the exact words from the video:

Structure	In the video
Present perfect have/has + past participle — a past action that still matters now	has had · you've made · haven't been frozen
Passive voice be + past participle — the focus is on what happens, not who does it	are made · is filled · were invented
Relative clauses who / which + clause — extra information about a person or thing	filling, which can · soup, which is

Pronunciation to watch

The speaker uses 54 contractions and reduced forms, such as we'll, I'll, we're. Say them the short way, as you hear them.

The “th” sounds: smooth /smuːð/, thumb /ˈθʌm/, thin /ˈθɪn/, thick /θɪk/, broth /bɹɔθ/
The “sh” and “zh” sounds: chef /ʃɛf/, splash /splæʃ/, shanghai /ˈʃæŋ.haɪ/, efficient /ɪˈfɪʃənt/, sheet /ʃit/
Long words — get the stress right: beautifully /ˈbju.tɪ.fə.li/, solidify /səˈlɪdɪˌfaɪ/

How to practise with this video

Listen to the whole video once without speaking and note the words you do not know.
Start at 0.75× speed, shadow it sentence by sentence, then go back to normal speed once it feels easy.
Record yourself and compare with the original, paying attention to words like soup, dough, bone.

What is the Shadowing Technique?

Shadowing is a science-backed language learning technique originally developed for professional interpreter training and popularized by polyglot Dr. Alexander Arguelles. The method is simple but powerful: you listen to native English audio and immediately repeat it out loud — like a shadow following the speaker with just a 1–2 second delay. Unlike passive listening or grammar drills, shadowing forces your brain and mouth muscles to simultaneously process and reproduce real speech patterns. Research shows it significantly improves pronunciation accuracy, intonation, rhythm, connected speech, listening comprehension, and speaking fluency — making it one of the most effective methods for IELTS Speaking preparation and real-world English communication.

Shadowing technique: read the full step-by-step guide →

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

Choose a practice mode

Download 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 3 Michelin Star Korean Restaurant | On The Line | Bon Appétit

How Muslims Survive in China's Land of Pork!

How To Make Real Tonkotsu Ramen

Vietnam Explained: Hanoi Autumn | Vietnam Today

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

Vocabulary and speaking notes for this lesson

Key vocabulary in this video

Phrasal verbs you will hear

Sentences worth repeating

Grammar in this video

Pronunciation to watch

How to practise with this video

What is the Shadowing Technique?