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  • Hey Food Tubers! Welcome to the Dumpling Sisters kitchen. Now

  • Chinese New Year is just around the corner, so we're making some delicious pot stickers.

  • Pan fried dumplings that look like little nuggets of gold. Legends says that they will

  • bring good fortune if eaten on New Years Eve. Our pot stickers have a juicy pork filling

  • and we whip up a fab dipping sauce to go with them too!

  • So let's get started. First up dumpling wrappers, now these are

  • so ridiculously easy that you'll never have to buy them from the shop again.

  • And with 300 grams of flour, goes a good pinch of salt and 220mls of boiling water to bring

  • it all together. Now this is a neat little trick to stop them

  • getting too sticky. But do take your time because the dough is scorching hot!

  • Try getting your chopsticks in there too, think of them as useful tools to get you from

  • kitchen to dinner table. Now to work on those arm muscles!

  • knead the dough for about 10 minutes until silky smooth. Now before we let this baby

  • rest we're going to hcop it into two and then form each into a bagel.

  • This is our little tip to get all the pot stickers the same size.

  • Don't try that at home! Now while the dough's resting we're going

  • to get started on our filling. So here we have some lovely pork shoulder. We're going

  • to mince it up ourselves even though you can use pork mince. Because that's the way that

  • Mum taught us and it's always made for a scrumptious filling.

  • Give it a good bash up with your cleaver, 300 grams of pork shoulder should make 32

  • dumplings. To tenderise the meat we're just going to

  • chuck in a little bit of baking soda and corn flour. These two are magic ingredients in

  • the Chinese kitchen, Baking soda breaks down the tough proteins in meat while the corn

  • four creates a velvety mouth feel. Salt, sugar and a wee bit of white pepper.

  • To plump everything up we're just going to chuck in some water, bit of salsing rice wine.

  • Dark soy, light soy and sesame oil. Then just grab your chopsticks and give it

  • a good mix. And to make our dumplings a complete meal

  • we're going to chuck in a wee bit of leafy bok choi as well.

  • And just to finish it off we're going to chuck in some garlic and ginger and of course as

  • always spring onion a staple in the Chinese Kitchen.

  • Mix it up in one direction just to make sure that everything binds together so we get a

  • lovely bite when we sink our teeth into those dumplings.

  • Right, these babies are ready to go! Through the middle, line the halves up and

  • keep dividing until you get 16 pieces. There you have it a little army of identical

  • dough pieces. Place a piece cut side up, flat onto your palm and we;ll get on with turning

  • these into dumpling wrappers. Now I'm going to use a rolling pin, the skinnier

  • the better. If you're right handed that#s where your rolling pin will be, here we go.

  • Roll, twist with your left hand, roll, twist with your left hand, roll, twist, roll, twist,

  • roll twist, roll, twist. And just keep going!

  • Time to get our wrap on. SO start by making a cradle for your hand with the dumping wrapper

  • then grab some filling and pop it in the middle. Smooth down the top, then fold it over with

  • your thumb In the middle. Give it a wee pinch at the end before guiding it over and folding

  • it over with your thumb and index finger. And again, and again, making sure to pinch

  • as you go along. All the way until the end.

  • When you're left with a lovely crescent shape! Should we do like ghost?

  • This is good for date night. Perfect for date night. You mean look longingly into each others

  • eyes?! Ha!

  • Put your thumb in there! Get a frying pan with a tight fitting lit

  • over medium heat and a splash of veg oil. Let's get these bad boys in. Nestle them in

  • really tight around the pan. Big spoon, little spoon.

  • When the bottoms are golden like this, pour on water and cover.

  • While the dumplings are cooking we're going to make out the easiest dipping sauce of all

  • time. First, sesame oil, then we've got some light

  • soy sauce, generous with that one. And just to finish off, a nice blob of chilli

  • oil. So chuck that in. I like that quite spicy. Done.

  • Ohh yum! Right, these are done when the water's all

  • gone. Just remember to put those golden bottoms on show.

  • And if you don't want to miss out on wicked recipes, make sure you subscribe to Food Tube

  • and the Dumpling Sisters too! We'd love to have ya!

  • So that's it guys, our perfect potstickers. A must have for Chinese New Year's Eve because

  • they bring prosperity and good luck and we love eating them in a huge pile like this.

  • And don't forget that glorious sauce! Oh yum!

  • Thanks so much for watching guys and happy new year!

Hey Food Tubers! Welcome to the Dumpling Sisters kitchen. Now

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煎餃子 - 煎餃子姊妹篇 (Traditional Potsticker Dumplings 煎餃 | The Dumpling Sisters)

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    郭怡均 發佈於 2021 年 01 月 14 日
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