Costco vs. Restaurant vs. Chinese Mom: Who makes the BEST Soup Dumplings?

Can a $12 bag of frozen Costco Soup Dumplings actually beat my authentic homemade Xiao Long Bao recipe? Today, we are settling the debate with a family blind taste test!
I bought the viral frozen dumplings from Costco (Mila) and ordered from a meal from a fancy Chinese restaurant to see if they can compete with my 40 years of home cooking. My husband is the blindfolded judge, and if he picks the frozen one over mine... he is in big trouble! 😂
In this video, I’m not just testing the food; I’m showing you the real secret to making juicy Soup Dumplings at home. Most people don't know the "soup" actually comes from Pork Skin Jelly (Pi Dong)! I’ll show you how I make it from scratch, clean the skin properly to remove the fat, and turn it into "liquid gold" for the filling.

Is the hard work worth it? Or should you just buy the frozen ones? Let's find out!

🥢 IN THIS VIDEO:
0:00 Intro: The Soup Dumpling War
0:33 The Secret Ingredient for Soup Dumplings
1:20 Pressure Cooker Hack for Perfect Collagen
2:17 The Dough Secret: Why I Use Potato Starch
2:55 Making the Filling (My "Chinese Eyeball" Method)
4:17 How to Wrap & Pleat Soup Dumplings
6:13 Steaming Costco Dumplings
6:44 The Blind Taste Test Begins
9:19 The Winner Revealed (Did he pick Costco?)

GET THE FULL RECIPE: If you don't have "Chinese Eyeballs" to measure ingredients, I wrote down the full measurements for you on my website!
https://cookingbomb.com

QUESTION OF THE DAY: Have you tried the frozen soup dumplings from Costco? Do you think they are worth it? Let me know in the comments! Also, tell me what dish I should challenge next—Mapo Tofu or Kung Pao Chicken?
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