Homemade soup dumplings - what more Din Tai Fung? In fact, as a Shanghai native, I disdain to eat Din Tai Fung in China. However, when I came to Seattle, I had no choice. After all, Din Tai Fung is always the one with the most stable products. I really have to accept the quality control. But their little cage! The taste is different from Shanghai's! The skin is also slightly thicker (and to be honest, a meal at Din Tai Fung is not cheap...) I thought about making it myself, and I bought the steamer online. The silicone steamer pad is not suitable for steaming small baskets (I have no confidence in my skin) I used baking paper, it is not easy to stick After making it, I feel that it is not very suitable to describe it as a small cage. It is better to call it a soup dumpling, because there is really a lot of juice. The secret to more juicy is - boiled skin jelly! Pig skin jelly works best, but buy black pigs (no fishy smell) But I really am not very good at making small cages... Ugly uh Anyway, it's really delicious! ! I'll be making my own cage from now on! ! I won't post the recipes and they are all available online... If you have any questions, you can communicate with me, and I will do my best to answer them!