How to Make Dumplings (Easy!) скачать в хорошем качестве

How to Make Dumplings (Easy!)

Making dumplings at home is not as difficult as it seems! Chef Martin is back to share his favorite dumpling recipes that you can use for meal prep, to start a small business, or to just upgrade your menu spread for Chinese New Year! We are breaking down the cooking process for siomai, har gow, and kutchay dumplings from start to finish so you can closely follow the recipes and try them at home! Which recipe did you like the most? Let us know in the comments below! Thanks for watching and don’t forget to subscribe to our channel for more travel videos and fun recipes! SHUMAI ¼ kg ground pork shoulder butt 1-½ tbsp light soy sauce 1 tbsp oyster sauce 2 tsp sugar 2-½ tbsp cornstarch 1 tbsp sesame oil 1 pc chicken cube, dissolved in 3 tbsp hot water 100g shrimp, peeled, deveined, and then minced finely 4 pcs shiitake mushrooms, minced finely siomai wrappers 1 pc carrot, brunoise or small dice Procedure: 1. Mix together pork, soy sauce, oyster, sugar, cornstarch, sesame oil, and chicken broth. Fold in the shrimp and shiitake until completely mixed. 2. Wrap 1-½ tbsp of filling per wrapper and top with carrots. Steam for 10-12 minutes. Makes 8-10 servings HAR GOW Wrapper: 135g wheat starch ½ tsp salt 175mL boiling water 30g cornstarch 1 tsp shortening/lard Filling: ¼ kg prawn, peeled, deveined, and finely chopped ¼ cup bamboo shoots, canned or fresh (boiled in water for 20 minutes) 1 tsp grated ginger 1 tsp sugar ¼ tsp salt 1 tsp sesame oil Procedure: 1. Make the wrapper by combining wheat starch and salt. Pour boiling water and stir to form a moist dough. Cover and rest for 5 minutes. 2. Knead in the cornstarch in two additions followed by the lard. Rest for 15 minutes. 3. Make the filling by combining everything using a food processor or manually until almost homogenous. 4. Fill each wrapper and seal into dumplings then steam for 6-8 minutes. Makes 4 servings. KUTCHAY ¼ kg ground pork 1 bunch kutchay/garlic leaves 1 pc onion, finely minced 3 cloves garlic, minced 1 pc egg 1-½ tbsp light soy sauce ⅛ tsp pepper ¼ cup flour 24 pcs dumpling wrappers Procedure: 1. In a bowl, combine all the filling ingredients. Mix in one direction until the meat starts to “thread”. 2. Place 1 tbsp filling in each wrapper and seal. Steam for 8-10 minutes. Makes 12 servings. Jump to: (0:00) Intro (0:28) Siomai (3:30) Har Gaw (6:38) Kuchay (9:00) Taste Test, Outro ------------------------------- We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.com The Fat Kid Inside Studios Erwan Heussaff - Founder Kashka Gaddi - Content Producer Eamonn Quizon - Cinematographer Edel Cayetano - Story Producer Harold Singzon - Story Producer Mary Lournette Baligod - Story Producer Kleo Balares - Editorial Producer Hans Rivera - Multimedia Producer Julius Rivera - Camera Operator Steven Sune - Editor Lorraine Santos - Editor Dana Blaze - Editor Ivan Christian Cocjin - Editor MK Tayona - Editor Martin Narisma - Food Editor Kathryna de Bustos - Content Manager Chester Velasco - Production Assistant Kevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic Designer Kim Manuel - Graphic Designer Roanne Salvacion - Accountant Donalyn Aranda - Accounting Assistant Social Media:   / featrmedia     / featrmedia     / featrmedia     / erwan     / erwanheussaff