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2012/03/26

How To Make Chinese Dumplings -VideoJug

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How To Make Chinese Dumplings

London School of Wok head chef Jeremy Pang demonstrates how to cook Chinese dumplings, step by step. This is a recipe to make the pan-fried dumplings. You can use different kinds of vegetables and meat for the filling and this recipe uses Chinese juicy vegetables and prawns.  London School of Wok head chef Jeremy Pang demonstrates how to cook Chinese dumplings, step by step. This is a recipe to make the pan-fried dumplings. You can use different kinds of vegetables and meat for the filling and this recipe uses Chinese juicy vegetables and prawns.
Okay, I am going to show you how to make Chinese dumplings. These are chikujiaozia or gyoza as a Japanese style as well. You have got here about hundred grams of plain flour and a little bit on the side, just for dusting later, roughly 70 milligrams of cold water; when it comes to the water, you will see it is a gradual process and it is not always going to be exactly the same measurement, it is more about the consistency of your dough.

Over here, your ingredients - we have got some finely chopped ginger, garlic, coriander and spring onion, finely diced up tiger prawns and a mixture of different Chinese vegetables, finely diced Chinese leaf, Chinese bok choy, again, finely diced, and some shiitake mushrooms. You can really put whatever you want inside, it is up to you how you are filling it. I am going to show you how to make the dough first.

Now, the idea is you are looking for a sort of play dough consistency, okay? So, I have got my fork here to start swelling through the flour and I am going to gradually add the water to the flour. Just need enough water to pick up all the flour from the bowl - very nice there. I am just going to take that off with my hand and then going to start mixing with my hand in a second, bring the water, bring them in together, okay.

So, there you have your play dough. It is going to take a good 5 minutes of kneading to get that and what you're doing is kneading the gluten through and you want, if it is a little bit sticky, take more flour, and if it is too dry, add a little dot of water. We will let this rest for a second, whilst I will show you how to make the mix.

So, the mix, as I said, you can put pretty much of whatever you want in there and what I am going to do is a little bit of everything, really so I have got your mushrooms, some green bok choy which I am going to throw in there, and these three sorts of watery vegetables are very good in dumplings, because they add a lot of juice to the inside and the filling and are making dumplings really nice and juicy inside. Your prawns, put that straight in, and then, over here, this is what really brings out the fresh flavour in your dumpling, so plenty of ginger, garlic, coriander and spring onion. So, your light soy sauce to cover, start from one end and finish on the other, and then you will get just enough there.

Sesame oil, the same, a pinch of sugar, if you can, slightly more and then you're just going to give a good mix through. Make sure your surface is dusted with a bit flour. You dough it together and then you can start rolling it.

Good thing, good tip in your rolling pin is that when you are dusting, with the rolling pin, it will help you when you start rolling out. So, I am just going to push down onto the dough, various places, just to soften it off and I start rolling through and what you are looking for is a sort of one to two-millimetre thickness of pastry. That is the hard bit, this the fun day, so just give it a little jig, as many pastries out of it as you can.

First step is to hold the pastry in your palm like so here and I just use my thumb lightly across here so when I am going round the edge here and just make the pastry slightly thinner on the outside, it makes it easier to fill. Take a spoon, teaspoonful of your mix when you start, not too much, because you do not want your fingers all dirty with the mix, otherwise the pastry will stick to your fingers and not to itself. So, your mix is in the middle.

You're going to go centre there and pinch, okay? Centre to the centre and pinch! Now, what I am going to do here is what I call Mickey Mouse ears - fold the quarter closest to me inwards, like that, you see that, right? So, you have got an open Mickey Mouse ear, not closed. Mickey Mouse is listening, alright? So, I am going to close that up and pinch there, right? So, that was the first ear. The second ear, I am going to make exactly symmetrical, so not on this side, but on that side there loo


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