Can I perfect the world’s hardest dumpling in a hundred tries? Today I’m speedrunning Xiaolongbao, aka the elusively technical soup dumpling. My fingers have started to lose feeling. I’m making it a hundred times, tracking my progress, and feeding hungry co workers along the way. One second! My goal is to see if I can get my 100th dumpling to score a perfect 100 from our guest judge, Sulhee Jessica Wu. There’s nothing wrong with having weird nipples though, and that’s got a weird nipple. Right. Will I do it? Let’s find out. I’ve made a lot of soup dumplings before. I’ve just never made good soup dumplings before. We did a whole recipe for birria soup dumplings in the Mythical Cookbook, but my entire career has been about dazzling them with BS, to then distract from the fact that I never actually learned how to fold them properly. And so we’re going to try and figure that out over the course of what, nine, 10 hours today. Let’s do it, man. When do I get to pee? When do I get to pee during the oh god. That’s what the catheter was. All right. You’re just trying to, like, make it into a circle by pulling it into an oval and then I’m immediately bad at making things into circles. And as you roll, you turn. So you’re trying to make, um, the center, a little bit of the center part thicker than this. Yeah, so this is a really important thing, making the center thicker, because when you’re folding, there should be exactly 18 perfect pleats on a soup dumpling, but when you’re folding them together, they’re overlapping on each other, so it’s going to get really thick. One of the worst parts about a soup dumpling is if you get that super thick top that you try and bite off to expose the juicy insides. And then it’s just like, gummy, and you’re chewing through it, and the bottom’s sogging out, you got a little ruptured, fissured hole down there. Put the filling in the center, with your thumb. That’s a lot of filling. And press it down. Your right hand. Index and thumb. Pull direct… No, she’s going too fast. Cause it’s, she just said put, put your thumb and you pinch it in right hand and fold it. And then three seconds later she’s already perfectly pleating the dumplings. Three, four, five, six. She’s massaging it from the bottom, moving it up and then catching it with the left. And then she’s keeping everything tight in this hand. Eighteen. Huh? Now let’s steam the soup dumpling. This will take 8 minutes. Oh, gorgeous. You just see the weight. Have a little bite. Bite it. Do it! Oh, God. The climax. We’ve reached it. Not too early, not too late. I feel bad. I feel bad about this because I know everything in theory and everything I’ve watched her do. I know that you’re supposed to do, but there’s the one crucial part where she said, now just fold it. That is going to be the entirety of the bane of my existence over the next — We’re doing this for like 10 straight hours. It’s going to be bad. This is going to be a lot more psychologically torturous than when we did this with Omurice. But I think, I think it’s going to take me a long time to hit my stride here. Let’s make some dumpies, huh? This is my favorite part, is before I start the first one. Yeah. Cause it’s like the last time that I won’t be crazy stressed for a hundred tries and ten hours. Yeah, this is a relaxing time. You have set me up for success here. We got the filling. This is a bunch of ground pork seasoned with soy, sesame, all that. And then the soup dumpling part of it, the little chunky chunks in there, that’s like an aspic, like a gelatinized pork broth. That’s actually going to create the soup. Yes. Corn starch, rolling pin, dumpling wrapper. Yup. Each dumpling has to have 18 pleats. Yes. Must fully hold the soup in there. Yes. Not be too thick at the top. Yes. Not too thin at the bottom. Steamed perfectly. I think we’re going to do it. Yeah. You know what you’re doing? Take a little dump, dumpy dump. Put it in here and you’re trying to like pat it out, right? Well, okay. I’ll just, I’ll just go by memory. I forgot what I watched in the video. If I were to make a dumpling, here’s how I would do it. And then you’re going to kind of get a couple turns on it. And then, um, I just do some of these. Well, I picked it up. I shouldn’t have done that. I put too much cornstarch on it. So it’s immediately sliding around. I can spit on the table. Don’t spit on the table. That’s, you please don’t. Okay. This is kind of sticking to it. I might kind of… She was doing a lot of this. She really was. Okay, a little quarter turns. Yeah, that’s nice. Okay, so now we’re gonna transfer this to the hand. Try and estimate the amount of filling that I would personally want in there. And then now, she’s like pinched her fingers. Okay, say that’s one. Two. Three. Four. I’m gonna stretch it out a little bit. Five. Eighteen’s a lot. No, I’ll tell you what. Yeah, you’re already halfway. Tell you what. Eight, nine. Yep, we gotta go smaller with the pleats, eh? Ten and a half? Ten. And then I’m left with just, okay. Eleven. Yeah. Twelve. Twelve. Thirteen. Thirteen. Okay, thirteen. Okay, well, we’re just kind of vibing now. And then, like, this is, this is That’s not bad. And now we’re just gonna drop in the steamer? Yeah, drop it in. Nine minutes. First one out of the way. Yeah, get it done. All right, how many more to go? Like 99. God damn it! Timer! Ding dumplings done, ding dumplings done, ding dumplings done, ding dumplings done, I want to eat a soup dumpling with a soup and a jam jam. Can we eat some soupy dumplings? Can we eat some soupy dumplings? That was good. Be careful. Okay. That’s a thick boy. That is a thick boy. So I may have gone a little too thick. Pick it up. And it’s very thick at the top. It might be coming apart a little bit. Aaaaaaaaaaaaaaaaaah. Okay can I look at it? Yes. Can I touch it? Please. Okay, so what I see here, you kind of want like a droop too. This has a little bit, but not that much. Yeah, it should be, it gotta go thinner, huh? Yeah, but you kept it all in, it didn’t seep out. Soup’s pouring out nice. Yeah, that’s nice. Soup’s pouring out nice. You want to eat it? Okay. God. I’ll spot you. Ow! Ow! It’s going in. There it is. Are you happy? This is what we signed up for. Yeah. Are you just going to be blistered tomorrow? I’m good. I’m strong. She’s so good. It is thick, but it’s not bad. I’ll give you a 23. And me. Attempt number two. We gotta get loose with it, because eventually you gotta hit a sort of flow state. Yeah, you want everything to be real slippy and slidey. Look at that. Running out of real estate Josh! Getting more sog on the bottom for sure. I think this is better, I’ll give myself like a 34 on this. Starchy, starchy, starchy. Roll, roll, roll, roll. Nice and thin in the middle. Shh! 18, like we, listen, we at least hit the number. 18. Not enough of a soggy bottom, maybe I need to go even thinner. Alright, lube it up. Got it, nice. That in there didn’t need to slap it. That was egregious. It’s a perfect. It’s almost a perfect square You know, I think maybe I just got to like go fast and instinctive with it… Four, five… Leakin soup out six… Fourteen. Fifteen. Seventeen… Eighteen. Nineteen. Twenty. 24, 26, 29… 31, I’ve somehow managed to get 32 pleats at the top, but none on the bottom. I’ve somehow made an infinite amount of pleats, and yet none at all. Oh, ho, ho, ho, that’s, oh, that’s like borderline inedible. Wouldn’t serve that to anyone. Wouldn’t serve that to a dog. We’ve decided it will take too much time to do them individually. So for dumpees 5 through 10, I shall be Doing it in an assembly line fashion. I think I’m gonna make all… Six through ten. It’s like when you’re born in Korea, you’re one year old. Is there an arthritis problem in the dumpling rolling community? Because I’m feeling it after six. I don’t know what’s going on here, but it felt right. The strongest shape in nature is actually a triangle, and I think we should be trying to go for that. Okay. Back to it! Hawk Tuah! 16. Eh, 16 and I’m out. Phew. You know, I thought if I just started turning and twisting that something good might happen. That didn’t work. Well. That’s a waste. That’s a waste. That’s what you want to see from every cook back in the kitchen. I’m trying to dry off my hands a little bit. Because the cornstarch, hear me out, the cornstarch is making it too dry. It’s like slipping and sliding off. I’m not hydrated. Check this out. What? Why don’t I talk to Taylor? Dylan, can you talk to Taylor and tell him I don’t want to talk to him? Thank you. These are ass. These are, I mean, trash. These are garbage. I feel like these are all worse than the first five that I made. Looks like some of them might have exploded and some are, they’re incredibly thick at the top. That’s, that’s, that’s, that’s bunk. That’s not good. Just gonna put that little meatball over there. And exploded. And yep, yep, that’s my bad We go back to coast to the sun. We got our work her out for us. We know what we’re doing Don’t know what’s going on here 18 Crimp at the top. I think somehow a couple of those pleats undid some of my earlier pleats. Too much filling, too much filling. Nipple, nippling out the top. We’re nipping out the top. With the omurice, it was, everything’s bigger. You know what I mean? Like, you’re, you’re seeing it all up close. This is so intricate and small, and I’m not an intricate and small person. I was 200 pounds by the time I was 10 years old, and now I’m like, kind of flashed right back to that PTSD. You know, of like, Josh, your hands aren’t nimble enough for these little dumplings. You know, it’s tough. I already ripped that one. I’m just going to. Do a little, do a little ravioli on that. Make it a little pirogue. Oh, shoot! Nice! I forgot, I put some of the mixture on top of a Keebler club cracker. And I steamed it. Yeah, come on, come on! Come on, Lily, can you just do it? Now, you have the whole ass dumpling on the table. I know, I’m not good at doing this. I drink so much coffee right now. Should I try leaving the dumpling on the table? Try it just to get the feeling of the, or get the look right. You’re pinching everything into one central point at the top, I see. I’m not good at this, I just feel like I’m like a little bit better than you. Definitely. That looks pretty good. That looks really good. That looks way better. Okay, I feel like I shouldn’t let you have this one. No, we’ll just, we’ll put a sharp, we’ll sharpie it. Okay. Bye. We’ll sharpie it. Okay, well, let’s go into the steamer. Uh, I’ll give, I’ll give that a, uh, 32. This one I’ll give a 31. Stuck together with the other guy. The other guy opened up. Uh, 27, 9. Hard to tell where, oh I think here. I think the little foldy guy. Tell you what, not, not as mad about that. Ow. We’ll give that a two, uh, a one. This one’s completely open. Ripped. That’s a four. Thirteen. Seventeen. Four. And then Lily’s. Lily’s, that’s like a seventy one, dude. That’s really good. Does that look a lot more like a soup dumpling than mine? Like if we were to compare like These what does a soup dumpling look like? Yeah Okay So Lily’s definitely on the right track and i’ve definitely been on the wrong track for a long time. And mine definitely look like shumai and Lily’s definitely looks like xiao long bao Well, i’ve effectively wasted 20 full attempts. Um, how you feeling? How are your fingers? Bad. How are your forearms? I they’re they’re fine because it’s all just like such an intricate little movement and i’m not good at it I need confidence more than anything. I’ll give you some affirmations. That’d be nice. Okay. Your hair looks nice and wavy. Thank you. It’s a good natural hair color. I don’t see no gray hairs anywhere. Not after this, there might be. Um, you look toned. I look toned? Yeah. Okay. Um, you’re wearing a black shirt. Those are true facts. Yeah, your eyes look bright in the light. It’s kind of scary, but it’s very intimidating. You said have a starting point. I can do this. I feel like I should pick it up. Wait. I already messed up. Okay. One. Two. How many, Lily? Eighteen. Three. I’m on three. Okay. Hold on. Four. What number is that? Five. I can count. – I took AP Calculus. – You took AP Calc? Yeah, I was in AP Calculus and Statistics and Honors Geometry. Jeez. We have a lot of smart people doing a lot of dumb stuff here. Yeah. This mat does help, eh? I don’t have to completely coat my entire body in cornstarch. Eighteen, huh? Eighteen of them? Shh. Cut. Suck. Ow. Ow. Ow. Ow. Ow. So you’re folding into that central point and pinching. Rotate, fold into that central point. Rotate, fold into that central point. Rotating into the central point. What the f do you do when you get here? You guys still here? That’s pretty cool. Lily! You’re folding and it’s going great and then you, you end up with, with this. You can have a, you can have a hole like there and then just pinch it. You don’t need to fully seal it. You don’t have to like keep trying to pleat that you just sort of get here and just say f it and just like — Yeah, F it. F it. What if the takeaway from this video is that I’m just bad at stuff? Is that that’s a valid takeaway? I think you know, I found this. Oh, yeah. Well, I put some of the filling in American cheese between bagels. We’re gonna steam it. Don’t don’t you worry about that. Oh, that’s not so bad. I don’t like that. Do you want to help me score these? Yes, I will. Alright, this is number 21. 21. Oh, that one’s really pretty, Josh. Yeah. Okay, uh, I’ll give that one a 50. I’ll take it. That’s yours. That’s 22. That one’s mine. 100. 23. Mmm, 25. 24. This one actually has a really nice shape. Yeah 60. I like that one. This one’s… Yeah, this one’s actually really nice like this one. Look at that. Oh, I like how soupy that one is. Yeah, this one’s gonna fall apart. So oh god dang it. Hot. That one’s pretty okay 65. I’ll give that one a 40 you’re getting somewhere. This is a good transition from where you first started because the first ones… Wow. All right back to the grind. The old grind. So I think on that pull out, which is like at least 75 percent effective. It’s not great, but it’s better than nothing. I think that’s where you get the really defined pleats on it. It’s not bad. We’ll leave that there. You know what I always think is funny? For, for how much you’re paying at sushi bars, there’s a lot, the plastic wrap to money you’re paying ratio is crazy. You guys ever think about that? Six. Subway, right? Tons of plastic wrap at Subway. They’re taking all their little meats out of little plastic pouches, but you’re paying a little bit amount of money. Seven. Sushi bars. Plastic wrap, I remember paying a lot of money. Eight. Plastic wrap to money ratio. Crazy at sushi bars. Nine. Like, like they’re taking the most expensive bluefin tuna belly on the planet. Ten. And there’s wrapping it in the same stuff that like a quarter of an onion sits in my fridge for six months. 11, we’re not even close. Hard, hard, hard, hard, hard. I don’t know why, but my fingers have started to lose feeling. Like they’re cold. I think this one looks a lot better. It’s gonna cook up a lot better. The filling was flatter. You need to get it to do exactly what you… What is that? 4.8 percent turn on every little pleat, right? Do you guys remember how often, like four months ago, people yelled Shai Hulud? Or no, no, Lisan Al Gaib. All the time. How do we bring that back? A lot of soup in that dump. Fifteen. Sixteen. Sixteen out of eighteen is not bad. This is looking kinda sexual. Lisan Al Gaib! That’s why you can’t force it, you know what I mean? Oh my god, it’s so elegant. I think that you’re too worried about getting it sealed by the eighteenth pleat, where you don’t have to get it sealed, and that’s where you can pinch it at the top, at the end. Oh, only 60 to go! Pretty solid. These are looking better, I’d say. I hope they’re holding together. I mean, that’s probably the best one that I’ve made. I’d give that like a 62. 32? I’ll give that a 61. These are all functional soup dumplings. I’d probably give that a 64. This is a 58. Got a little wonky at the top, but we’re getting like good sag. Not bad either. See this one there, I started to get too flat on them. Ehh, 51. Ehh, 55. Look at that though, look at that! 61, I just gotta get more. This one’s looking pretty good, 62. Like, we’re hitting some 60s. They’re not pretty yet, but they’re getting a lot more functional than they used to be. Let’s see, Josh. I’m proud of you. You can do whatever you set your mind to. I want you to make the best soup dumpling you’ve ever made thus far, okay? Alright, thanks buddy. Young man! I said young man. I forgot how to do it. It’s fun to stay at the — Why am I here? Look side here, but you do it. No, you do it. You know, I’m not gonna I don’t I really don’t want to Well. No, it’s really, you know, it’s really easy to uh, it’s really easy to come in and you know, spectate Let’s see what you got, Nicole. Okay, do what you got. Okay Am I doing better than you? Well, keep going. You know, you’re right. Everybody talks a big game, but once you’re up here and the lights are on and the cameras are flashing — Let me tell you what a difficult task this is. Josh, I feel bad for being such a big fat b word to you. No, you’re not a big fat b word, man. You’re a skinny legend b word. Oh my god, I’m so mean. I’m sorry. I’m so mean. Blue for two! Blue for two! There you go! Sorry. I’m gonna make another dumpling. We are learning something. We’re getting more comfortable with the rules of what makes the pleats good. Like this past one is a little off center, but we’re learning how to space those pleats out evenly. I think, through the natural passage of time, we’re gonna hit a sticking point eventually, but I think I’m just getting the feel for it, man. Tuck that in there. Fourteen. Come on, come on. Give me your skin flap. This is the best batch 10 by far. All right, let’s try this back in the hand. Let’s, let’s, let’s put some filling in it. Well, the hand’s way harder. Yeah, we’re just taking the L on that one. We’re taking the L on, we’re taking the L on 50. Uh, you think I should go blindfolded? Yeah. All the way through? Do it. All the way through? Yeah! Come give me a blindfold! I’m gonna take this one all the way through blindfolded. We did really good with the omurice on 51. There’s cornstarch. Still better than the first thirty! We’re learning, we’re learning, we’re rocking, we’re rolling, we’re moving, we’re grooving. Yeah, I felt, I felt that it wasn’t rolled out thick enough, but here’s the thing. Couldn’t see. I’m gonna try and make this one a little bit less flat, maybe? But I don’t know how to do that. Maybe if I take this and kinda like stretch it that way. Ah, tore it. Tore it, that’s okay. Got a channel of Jean Claude Van Damme and Bloodsport. Pocket sand! You’re losing the plot again, numbnuts. Big ol shit for brains. Stupid little ass — No more dumplings without 18 pleats, that’s my commitment to you, the American people. We’re gonna have Nicole judge the last 20. I feel more optimistic. than I did previously. I also have cornstarch literally everywhere, including in the grundle area. Now I’ve created a paste that I can actually use to seal the other dumplings. I’m here. Hey, what’s up? Welcome to, I’m, I’m so welcome to Judge. What? I don’t know. It’s been a long day and I’m so tired just watching you. Yeah. I get it. Well, we got, okay, these are the first ten. Josh, there’s some gorgy gorges in here. There’s looking betterses. Do you know which one you started? This is the one that you made. Honestly, it’s not bad. Okay, this might be the most promising one yet. I do see the pleat over here is open. So I’m gonna give you like a 70, which is a high number. The 43 is kind of gorgeous. I’m gonna give you an 80. 44. I will say the pleats are a little incongruent, a little bit inconsistent. I’m gonna knock you back down to a 52. Honestly, pretty gorgeous. I don’t like this little hangy lip up here. This, this little labia’s bothering me. So I’m gonna give it like a 60. You’re certainly playing with it a lot. Good news is your pleating is getting better. Yes. But I am seeing way too many inconsistencies to give you… – Anything more than a 49. – I understand, chef. Okay, thank you. I’m so sorry. All the soup is staying inside of them. That’s great news. I’m proud of you on that front, but I will say I see a hole in a hole and that just doesn’t work for me So i’m gonna go ahead and give that like a 34, okay 48 honestly, that looks like a 67 the pleats are looking quite congruent It’s a little bit too small for me too small. And let me see. I’m not seeing much of a hang in here. Not very good. I’m gonna give you 27 on that This one, wow, I will say again, we are getting a little bit of, of, of a labial vibe. Mm hmm. Okay, I give that one a 72. I did this one blindfolded. Okay, if you were not blindfolded, I’ll give you 17, but because you were 90. Wow, I did that one not blindfolded. There’s not enough droop going on, but I am going to commend you on your pleading because I know that was one of the things you were really working towards. You know, we’re gonna, we’re gonna raise him up, like Josh Groban. You raised me up! Okay, next! Now this one. I’m gonna give you a 79. AHH! You’re doing good. AHH! AHH! Happy Dumpling Day, I love you. Thank you. Happy Dumpling Day, I love you. Thanks, Uncle Joshy! Happy Dumpling Day, I love you. I love you as well. Thank you. Happily dumping Happily dump Hap — Have fun. Thank you. We’re still not there yet and the witching hour is approaching. We only got 40, 40 of these bad boys left. Pat this guy out. I haven’t done one of these in a while. There we go, that’ll help. We’ve also slightly adjusted the soup to meat ratio. So hopefully we get deeper sag. This is pretty nice though. 18 pleats. These pleats here are deep. Those pleats are even. We have a renewed sense of focus. When I was a kid, I, uh I interviewed to work at a clothing store. I was 16 years old, and they put me through the spoken interview portion. And I thought I aced it, and they said, l. t me see you fold a shirt. So at the Tilly’s, I had to go in and attempt to fold a shirt. And then they said… And I didn’t get hired. It’s a lot of filling. 18 pleats, no excuses. That one’s messed up. Big dingus! You ever seen a dead body? 45. Pew! Whoa, sorry. Embarrassing yourself, you’re embarrassing your family, you’re embarrassing all of Mythical Kitchen, you’re embarrassing everyone. I need the negative reinforcement now. You know what we should do next time? Cook a, like a, cook a perfect Pop Tart in the toaster. Tall meat. Tall meat is the key. I’ve been doing wide meat before. Tall meat. I was trying to really go deep on the pleating though. See if I could get it like more near the bottom. This one’s all fudgy fudge, but like I was trying to stick my finger extra deep down there. To get that. Taylor, what were you filming? Oh, I thought you had it over there. And dude, I’ve lost my touch. You know, I got the yips. I got the yips again. My fingers are so cold. Anybody else’s fingers cold? I ruined the water, dude. Jeez. That is a good dumpling. Send it. That one got a little squirrely, but I tried to, I tried to just like adjust mid-dump. Sometimes you gotta adjust mid dump. Okay, who’s got timer? Yeah, timer starts when my hand touches the ball. Not when I touch the plastic, but the ball. Are you ready? Hush! Come on. Damn it. God damn it. God damn it. God damn it. Time. They make them every 10 seconds in Din Tai Fung. 10 seconds and mine looks like this. What this video really shows is that hey, man, pay respect to your local food artisan. They’re doing really difficult work. Am I crazy? Or is that maybe the best one that I’ve made? Nice. You see the pocket of broth right there. That’s exactly what we’re looking for. This one broke apart. Good sagage. This one’s kind of pretty. Lifeless. This guy, this is tall meat. This one’s all messed up dude. That’s a lot of soup, huh? Yeah, good soupage though. These two were nice. 74 exploded, we don’t love exploding. Pretty good. I’m gonna give that an 80. That’s a bummer. That’s a 58. You see it like those air pockets are what we want. But I feel like we’re not getting the perfect pleating that we really want. 78 Kind of beautiful and then this is one that I tried to go as fast as I could and it didn’t really work out for me, but I’m gonna eat it with the sticker Where’s the sticker? Did I blow it off? Oh yeah. Yeah! Woo! Look at that. That was good. Thanks for the warm welcome. That’s right, because I’m Josh. And I’m Trevor. And we want to go home. Hey man, so how’s it going? Well, it’s been emotionally testy, and you know how much I love testy. Yeah, you sure do. But, uh, I think we’re making some progress. How are you feeling, like, mentally and emotionally? Bad. After, no, 79 dumplings. Bad? Bad. I got cornstarch everywhere. Ooh. 12 tight. 13 tight. Spread them. 12 tight sounds like a football formation. Guys, we’re falling into 12 tight. So you don’t do the thumb in the hole strategy? Too late. I mean, you’re great. The last 16, it’s gotta be repetition. It’s just gotta be, it’s gotta be mind memory. You know, it’s gotta be like the, the, the Monday Night Quarterback Club book series when I was a kid. Where they, kids would transport into the bodies of Super Bowl winning quarterbacks. Take over their bodies for a game. It’s not bad, it’s like a little, a little off center. Now see, the pleats got like subsumed under that time. Why is it sticking? Oh, but did the humidity change? What does it mean if your, if your fingers all of a sudden get very cold? Like is, can someone just WebMD it? Pinch fold. That one’s nice. This one’s nice. The deeper I try and go on the pleats, sometimes the more I mess up at the top. Come on! Josh? Yeah? When they said that you couldn’t make a hundred dumplings, what did you do? I did it anyways! You went out there and you did it anyways, Josh. You know what, you, you — don’t worry Annalise, this is DMCA free, motivational music. Because you know what, Josh, you’re a champion. I’m a champion! And you, you went out there when no one else wanted to. Not one! No one, no one wanted to make the dumplings, and, and you said, you know what, I’m gonna do it. I said that! I don’t care what the haters say, that’s what you said, I don’t care what the haters say, I’m gonna get in this kitchen, I’m gonna make dumplings. For, like, ten hours straight. I don’t know how long everyone’s been here. 8am call time! 8am call time! And we really, we didn’t dilly dally. We were here, man. And everyone here is proud of you. Because, because you’re amazing. Thank you. And you’re, you’re a winner. And you’re a hero to all of us and so many people out there. All of us? And, and all of us. I’m a hero to all of you? All of us! Every single one of us, Josh. And we believe in you. And you got this and you can do it! Dumplings are done. Trevor, come back! Yeah! Wait, before we do it. Sorry. Crank that thing off. What? That thing, that you’re doing. Oh! All right, let’s do it. 81. What do you, what do you judge this one. There’s good sagage on it. Good sagage. Um, you know, it’s, my heart wants to give that like an 83. Yeah, well, well if you give that an 83, this next one I think is even better. Look at that sag. Yeah, that’s good sag. That, that’s, wait, that’s, wow. That’s the best one so far. That’s beautiful. I just really want you to know that like, you’re doing an awesome job. I appreciate it. Like, I don’t care what all these awful, terrible — – Haters out here are saying. – There’s a lot of them. Cause they’re whispering. I hear they’re whispers. They’re like, you’ve heard that too. They’re like, they’re like, Josh sucks at this. No, he can’t do it and they’re not even trying to really be that quiet I think they want you to hear it. You have to judge that one. 87. And then that one. 84. – That one. – 83 Okay, now that one’s a 80. This one got flat. That’s okay, man. That one’s a that one’s a uh, 78 that one is an 77. This one’s pretty good — And that one’s an 84. We got one in the 90s. We have 10 tries left. Hey man, I appreciate it. And that’s what it’s all about, is, you know, improvement. Oh, we’re flowing now. This feels good on the hand. I’ll tell you what I did, and I haven’t done in a while. I washed my hands. Dr. Pepper burps fire, and that means my body is firing on all cylinders right now. Seventeen. Eighteen pinch. Like the Dickens. Eighteen. This is gonna be a good one. Listen, none of these are perfect. These are definitely the, this is definitely the best set that I’ve made. So far. The final seven of the final ten dumplings are upon us, and these are, these are far and away the best ones that we’ve made. That, that might be one of the best I’ve made. I’ll get, I’ll give that a 91. Meat kind of fell out. That’s a, that’s a 75. Look, dude, look at that little meat purse right there. That’s a soup dumpling. That’s a soup dumpling right there. That’s a soup dumpling. I’ll give that a 92. Let’s go right here. Pretty solid. I’ll give that like an 86. A little bit smaller. Doesn’t have that sog. This one, what you really want, you see the individual pleats, and then I’m going to pierce it because I want I want to show this. Just like, that’s perfect. 94, this one a little messed up. This guy got a little messed up. That’s totally fine. This might be the best one that we’ve made. This has like, the perfect sag like that. You want to be able to like, pick it up from that little nip up top. Bite it off. That’s cooked up there. I mean, boy, that’s a 90 It’s a 94, 95. I’m giving it a 95. You know what, I’m eating it. Oh, oh, good. Three more. Perfect. No excuses this time. We’re doing it! Those are good dumplings! We have made 97 dumplings. And we have judged 97 dumplings. But for the final three, I am too biased of a judge. We need to bring in an expert to help me out here. Everyone welcome, Sulhee Jessica Wu. Come on down. Bring it up. I would hug you, but I am covered in raw pork. It’s literally a health violation. Okay. At this point. Um, you have an incredible cookbook called Let’s Make Some Lunch And you were actually the inspiration for what we call our divorce dad bento box series. I love that. Ain’t nothing to it but to do it. So we are going for the din tai fung 18 plate that is what the criteria that i’ve set for myself is. What do you think was the trickiest part throughout your process? The pleating is so difficult to get, especially 18, and then to try and get any sort of symmetricality. 8, 9, 10, and then you get to 10, and then you got a leg. And then you got, don’t you dare. 11, 12, 13, 14, Did I fly too close to the sun here? Did I put too much meat in? 15, 16, she really did! 17 she really did. That’s pretty good. That’s, I’m, I’m proud of that. Pretty good. We got two more. Gotta get the edges a little bit thinner. So those pleats really pull nice. Your fingers are gonna be all cramped tomorrow. Too big. They’re already, I’ve been losing circulation in my fingers and I can’t quite figure out why. This could be, this, this is the winner? 98. 99, steamer on, someone time exactly 8 minutes. 8 minutes, we’re doing it. We’re doing it, you should wash your hands, definitely. After that, for sure. Need the droop. Here. Go, go, go, go, go. Oh, so smart, so smart, so smart. There you go. Alright, here’s 98. I mean, it’s got, it’s got some droopish to it. That’s good, yeah. It’s got some droopish. 99 looks really good. Just from analyzing them with the eye test, what do you think? 99’s perfect. Oh man, wait, when you say perfect… We’re going off of a score out of a hundred. The highest we’ve hit. We hit a 95 before. I will say I do think that’s the best one. Yeah, that one looks pretty good. That one looks pretty. Got a little, yeah, that one’s a little squeegy. There’s nothing wrong with having weird nipples though, and that’s got a weird nipple. Right. You know, I, I am a man with weird nipples and I can say that. Hmm. . Oh no. It was just hot. If you were to score that out of a hundred. I’m gonna do 91. 91? If I would’ve gotten 91s in school, I would’ve probably had a much more boring job than here. Yeah, yeah. That was really good. Let me eat this properly. So you’re supposed to bite it first and drink the soup. Alright. It’s very juicy. Oh my gosh, look at that. Yes. Okay. I’m gonna try the soup first. Yes. Mmm. Do you want some diet Dr. Pepper to cool it down? Okay, I’m gonna give that one a 95.9 95.9. We’re inching closer. We have one more shot. I’ve taken your notes into account. Number 100. Number 100. Let’s do it. It’s gonna be perfect. Everyone bring it up! 100! We all get to go home after this! Doesn’t matter how good or bad it is. We get to leave and that’s what’s important. I haven’t seen the sun in so long. It might not be out there. Probably not. A little bit of cornstarch on the board. Gotta do one last one for the… Alright. This feels good. It’s, the dough’s moving. The dough’s speaking to me. Smooth. Almost. Uh oh. Uh oh. Uh oh. Uh oh. Hold. Too cocky. No. It’s fine. Hubris. That’s way too much filling. It’s gonna be perfect. I believe in it. It looks good. I believe. I believe in you. I believe. That’s where it all comes down. Tall meat is the key! That’s like borderline inedible, wouldn’t serve that to anyone, wouldn’t serve that to a dog! Is there an arthritis problem in the dumpling rolling community? Cause I’m feeling it after six. That’s a little deconstructed soup dumpling right there. That’s not good. Hard. Hard. Hard. Hard. It’s fun to stay at the — Why am I here? Blue 42! Oh, but did the humidity change? Lisan Al Gaib! Give me blindfold! Pocket sand! Half leaf dumping, half leaf dumping, half leaf dumping. Shit for brains. I need confidence more than anything. Um, you look toned. There’s nothing wrong with having weird nipples though. 99.9 Hey, hey, hey, you round up mathematically. That is a hundred. Wait, let me take off the, the gross — So good. Always room to improve a hundred percent. Um, but I would listen. I would love to judge. I’d pay for that. You’d pay for that? I’d paid for that. How much? 20 bucks. What do you got in your wallet? Okay. I got 20 bucks. Do you want 20 bucks? Okay, okay. Just 20 bucks. Okay. I’ll buy half a chipotle with it. Uh, truly, thank you so much for judging. Thank, thank the whole crew for making all the food for. The dumplings. Um, truly was awesome. Everyone, check out her cookbook. Tell the people where they can find you. At Sulhee Jessica Um, everywhere. And Sulhee Jessica, um, I don’t know. Where can you find me? Online. – TikTok, you know. – TikTok. Instagram. Threads now. Buy the cookbook. What do you rate my cookbook? A hundred, easy. The photos are gorgeous. The rose dumplings in there. You got pictures of your kids. What a beautiful family. One day I hope to raise one of my own or I’ll just come live with you. Listen, we came, we saw, we stroked off a bunch of wood. We made a hundred dumplings today. And we didn’t get to a perfect 100 score, but 99.9 I am very proud of that effort today. I’m very proud of you for your honesty. And this just shows how hard, uh, all the great food artisans around the world, uh, have to work to make all the delicious foods that we eat. So they are the real heroes. Shout out to them. I’m gonna go eat some professionally made soup dumplings and then might revisit this one later. Weren’t able to join us for Good Mythical Evening Live? Well, it’s available on demand. Check out goodmythicalevening.com and watch this year’s GME on your schedule.