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Explore Birria De Res Soup Dumpling Recipe with 451,796 views, 17,246 likes, and 690 comments. Experience the impact of this video content that has captured audience attention.

Today, Josh is combining Birria Tacos with Xiao Long Bao to make Birria Soup Dumplings. Make your own with the recipe below! MK # 056 Subscribe to Mythical Kitchen: https://www.youtube.com/mythicalkitchen?sub_confirmation=1 Check out our podcast, A Hot Dog Is A Sandwich! Apple Podcasts: https://mythic.al/ahdias Spotify: https://mythic.al/hotdog Click the bell icon so you'll know when we add a new video! Want more Mythical Kitchen? Check out these playlists: Fancy Fast Food - https://www.youtube.com/playlist?list=PLW8XZTagL0oJhk71Ip3rIzHOFY3Edw2pw Snack Smash - https://www.youtube.com/playlist?list=PLW8XZTagL0oKYv5beEZpH5hP8aA5ahGKQ Food Fears - https://www.youtube.com/playlist?list=PLW8XZTagL0oK6vh1N6DOYcdWzGyuAxjtN Food Feats - https://www.youtube.com/playlist?list=PLW8XZTagL0oJI4IG7pZ-y792AHI4vIbWD Pick up official Mythical Kitchen merch at https://mythical.com/collections/mythical-kitchen Join the Mythical Society: https://www.mythicalsociety.com Follow Mythical Kitchen: Instagram: https://instagram.com/mythicalkitchen Facebook: https://facebook.com/mythicalkitchen Mythical Chef Josh's Instagram: https://instagram.com/mythicalchefjosh Follow Mythical: Instagram: https://instagram.com/mythical Facebook: https://facebook.com/mythical Twitter: https://twitter.com/mythical Website: https://mythical.com Time Codes: ------------------------ Birria De Res - 0:51 Dumpling Wrappers - 4:54 Fill & Steam - 7:53 Recipe: ------------------------ Step 1: Make the Birria de Res Ingredients * 1 lbs oxtails * 1 lbs beef shank * 1 lb marrow bones * 2 ancho peppers, 8 guajillo peppers, 2 california peppers seeded, stemmed, and soaked in * 3 cups water * 1 tsp cumin seed * 1 tsp black peppercorn * 2 roasted tomatoes * ½ onion * 4 garlic cloves * 1 cinnamon stick * 1 bay leaf * 1 ½ teaspoon mexican oregano * ½ cup white vinegar 1) Add cumin seed and black peppercorn to the pan and toast them for a minute, until HELLA fragrant bro. 2) Add soaked chilies with the water, tomatoes, peppercorns, cumin seeds, onion, garlic cloves, oregano, and vinegar to a blender and blend on high until smooth. 3) Heavily salt the meat and bones, and add to the bottom of a large stock pot. Pour the mixture from the blender over the meat, and turn the pot on high. When the pot starts bubbling, turn the heat to low, cover, and cook for 5 hours. Yeah, 5 hours. (You can cook it for 75 minutes on high pressure in an Instant Pot or pressure cooker instead.) 4) Use a strainer to remove the meat from the pot, allow it to cool, then shred it and set aside. Add all the bones back into the pot, turn the heat to high, and continue boiling for an additional hour. 5) Pour the remaining liquid into a large fridge safe container and let it cool and coagulate overnight. Equipment * Stockpot * Vitamix * Silspatula * Sautee pan Step 2: Make the Dumpling Wrappers Ingredients * 3 cups flour + more for dusting * 1 ¼ cups warm water 1) Add the flour to a mixing bowl. Add in about ¼ of the warm water then stir, repeating until all the water is added to the dough. Knead by hand for 5 minutes until stretchy, then place back into the bowl to cover and let rest for 20 minutes. 2) Remove the dough, knead again for 5 minutes, then cover and let rest for 10. 3) Flour out a work surface and roll the dough into a log. Cut the log into 10 gram nuggies, or about ¾ inches long and thick. 4) Use a small rolling pin to roll out the dumpling wrappers onto a floured work surface, making sure the edges are slightly thicker than the centers. Each wrapper should be about 4-5 inches in diameter. Equipment * Large mixing bowl * Chopsticks * Dough cutter * Small rolling pin Step 3: Fill and Steam the Dumplings Ingredients * 1 bowl shredded birria meat * 1 bowl jellied birria consomme * 20 Dumpling wrappers * 2 limes * Jalapeno * Cilantro stems * Onion 1) Use a knife to cut the cold jellied consomme into small cubes, about ¼ inch wide. Mix the jelly cubes into the shredded meat in about a 50/50 ratio. 2) Add a small spoonful of the filling to the middle of the dumpling wrapper, then pinch with your thumb and forefinger to create several pleats around the top of the dumpling, massaging the dough into the filling to squeeze any air pockets out. 3) Add the dumplings to a steamer basket and steam for 10 minutes. 4) While the dumplings are steaming, add lime juice to a small bowl with diced onion, jalapeno, and cilantro stems. 5) Remove the dumplings from the steamer basket, let rest, then eat, adding a bit of lime juice to each bite. Equipment * Steamer basket * Paring knife * Cutting board * Tiny ramekin * Spoon

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