【Equipment/Ingredients I used】
- Macato Pasta Machine: https://amzn.to/2UI3SLq
- Agar Agar Powder: https://amzn.to/2zPnzal
#CommisionEarned

【Summary】
XLB (or Xiao Long Boa = Small Steamed Buns) is the smallest and most delicate version of soup dumplings originally popular in the Jiangsu province of China. Soup dumplings varies greatly across different provice but this variant is the most popular worldwide. It's main characteristic are:

- Soup: A lot it relative to it's size and not too oily
- Filling: Loose and bouncy
- Skin: Thin, semi-transparent, soft yet stretchy

I combined techniques I talked about previously in my Dough 101 series to make XLB:

- Episode 12: Soup Dumpling secrets
- Episode 4: Yeast Dough
- Episode 1: Cold Water Dough

**Here I prefer to use 【semi-risen yeast dough】. A mixture of 70% cold water dough with 30% yeast dough made with OO flour for the right texture and stretchiness. The stretchiness helps keep the skin intact despite it's how thin it is.

【Secret of Soup Dumpling Skin】
See    • 薄而不破的【 汤包皮的道道 】永不失败的面食-第12集   for details
The size of the soup dumpling varies from 5g of skin (Ding Tai Feng) to much larger. Below I show ratios for a 10g skin each (easier for beginners) x 30 soup dumplings:

- 100g of Yeast Dough
- 200g of Cold Water Dough
- 300g of pork (70% Picnic Ham Cut, 30% Back Fat)
- Salt 1% (or 3g)
- Sugar 1% (or 3g)
- White pepper 1% (or 3g)
- Soy Sauce 2% (or 6g)
- Ginger water 20% (or 60g)
- Oil 3% (or 9g)
- 300g of soup jello (see video on how to make)

You can have more soup jello if you prefer more soup. And the ratio of cold water dough to yeast dough will change the skin texture. Experiment to your liking.

【Cold Water Dough】
See    • 手擀面 饺子 春卷皮 【 冷水面团 】永不失败的面食-第1集   for details
- OO flour: 100%
- Room temperature water (25C | 77F): 50%
- Salt: 1%

【Yeast Dough】
See    • 酵母发面技巧【 蓬松面团 】永不失败的面食-第4集   for details
- OO flour: 100%
- Room temperature water (25C | 77F): 55%
- Sugar: 1-2%
- Yeast: 1-2%

Music by Epidemic Sound (http://www.epidemicsound.com)
Bach Menuet by Traditional
Chocolate Biscuits by Stationary Sign
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