How to Make Pork Dumplings From Scratch
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- čas přidán 12. 06. 2020
- Test cook Dan Souza makes Bridget our recipe for Chinese Pork Dumplings.
Get the recipe for Pork Dumplings: cooks.io/3846LYJ
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Some tips from someone who got into making dumplings during quarantine.
1) Ugly looking dumplings still taste good
2) The filling can be about anything you can imagine. I even used some leftover pulled pork and nacho cheese.
3) Wetting half of the edges when folding them together helped me get a better seal.
Tip #1 works for me.....lol
#2 made me hungry.
(1) Absolutely. For me they taste better because I cut in half my time standing pinching little pieces of dough.
(2) I once made ravioli using polish sausage rounds. Fast, cheap, and tasty.
(3) Yes, but it does lead to ugly dumplings and I think this is why they brushed the flour off instead of using water.
1) Appearence matters only if you want to impress someone.
2) Try vegan filling too, it is DELICIOUS. I made one with diced mushrooms and LOADS of ginger.
3) Depends on your dough. More hydrated doughs don't need it but yeah, if yours is a tad dry, you might want to very lightly wet the edge.
One additional suggestion; if it's cold outside and you want soup, you can use these as well. Start out in a high-walled pan (preferably non-stick, duh) at high heat. Once you get a nice color on 1 or 2 sides, add broth. For the broth, you can use any kind of stock, I prefer chicken with some added slices of ginger. Cover with a lid for 2-3 minutes and put in a bowl. A few drops of sesame oil will also elevate it.
Thank you It’ll keep it in mind
I made these today and learned a couple of things. All the tablespoon ingredients in the meat can be generous -- I felt like the meat could be amped up even more. Bridget is so right about the rolling out and assembly going faster after you've done a couple. It all came together very fast. Non-stick skillet seems the way to go (Dan didn't specify non-stick in the video and I had some stuck food problems - although it was all good in the end). I used dry sherry - yum. I added a little bit of garlic just cuz. Really delicious. Given how simple the dough is, it holds up well and has a beautiful texture. The cooking technique of searing / steaming / searing worked perfectly. I will make these again for sure. Great fun and great taste. I think Bridget is amazing. Dan is great and so is everyone at ATK. Thanks!
I think if the dumplings stick, that is the kiss of death. All that hard work for it to fall apart and burst from a tear in the dough!!! This recipe is truly for advanced skilled cooking pros!!!
I was wondering about garlic! Ginger and garlic usually go hand in hand, and garlic is great just because.
Does the killed the yeast
2.5c AP flour
1c boiling water
Combine in food processor for 45-60 seconds
Remove & knead for 2-3 minutes.
5c chopped cabbage
Process cabbage in food processor for 10 pulses. Remove and add ½ tsp salt, let sit for 10 mins. Squeeze cabbage to drain more.
Combine and process:
12oz ground pork
1.5 TBSP soy sauce
1.5 TBSP Toasted sesame oil
1 TBSP canola oil
1TBSP Rice wine
1 TBSP Hoisin
1 TBSP grated ginger
.5 tsp salt
.25 tsp white pepper
Then add cabbage and 4 scallions. Pulse to combine.
thanks for translating the recipe
I have never put cabbage in mine. Just because the recipe I’ve used for years didn’t include it.
Thank you
Yes! Considering when you click THEIR recipe link it wants you to sign-up $$$ NO WAY MAN. Thank you!!
Thank you! Thank you!
My parents made exactly one pork dumpling in their lives, and that's me.
😂
Great senate of humor.
Did your parents squeeze out all the liquid out of the cabbage?
😁
Awwwwww
I could watch Dan cook for the rest of my life lol
Dan and Lisa are the two ATK members I'd most like to meet in person.
He abuses his female cohosts..
The line is behind me!! 🙋♀️
I could watch Dan for the rest of my life. 💕💕💕
The end "i'll see you later" always feels so naughty hahaha I LOOOOVE it
Glad I'm not the only one that finds it so saucy lol
The one on the left is the top
@@BeepDerpify hahahaha
i made these and really liked them! i never made my own dumpling wrappers before, always used store bought, but i'm glad i tried this recipe when i had some spare time. i'm amazed at how easy the dough was to make and how forgiving it was.
Dan can make me anything, anytime. Just come over.
I'm sure he'll come for you radically
For the dumpling dipping sauce, I have a recommended blend: 1/4 teaspoon of grated ginger, half a clove of garlic, sliced membrane-thin on a hand-held mandoline slicer, 1/2 teaspoon of brown sugar, 1 tablespoon of Chinese malt vinegar (Chinkiang black vinegar), 1 tablespoon of soy sauce, and a dash of toasted sesame oil.
Thank you , that sounds delicious!!!!
Thanks so much for sharing!
Thanks for sharing another great ATK recipe. Pork dumplings are called gyoza in Japan, and a half-Japanese friend’s mother introduce them to me 3.5 decades ago, and were served with soy sauce sprinkled with garlic powder, which has become my go-to dipping sauce for egg rolls, too.
I love the way he explains and mesures, I will keep an eye on him for recipes from now on.
FYI: It is definitely harder than it looks.
Source: Me during one bad evening.
I think it looks more tedious than hard. I made ravioli last week and by the time I'd finished crimping them all I didn't want to eat them because they took too much work.
Just use won ton skins instead of dough , add green onion and soy sauce to the ground pork , add a touch of powdered ginger too , saute fry first on bottom with oil then steam in 1/4 " of chicken stock , delicious .
Me too!
Actually, it looks harder than I'd be likely to do.
Just a lot of work. We’ve made dumplings numerous times. It helps to do it in stages. Going from start to finish can take all day. Home made dough is definitely worth it, but store bought wrappers make it fun.
I thought Iwould let you know that I bought a cook book from your show a few years ago and it is so popular that I get to use it least of all of my family and friends. Tons of great recipes and tips in there, thank you so much for putting it out , andstarting this channel I love them both.
I was in the USAF and stationed at CCK Air Base in Taiwan. I lived off base in Taichung city and there was a famous local noodle/dumpling shop at the head of my alley known as Howard Johnson's. Their fame was well deserved! Any friends who would come to visit KNEW to stop there and bring at least 50 gyoza. Not mandatory, but strongly "suggested ". LOL
Simply amazing and love the explinations !
Those look sooooo good!
Looks delicious I look forward to making them..Thanks Dan😋
I just made this dish, this dough is so simple to make, the texture came out perfect, and the way you do for the cabbage is very good, I love it. thank you for the recipe. it's yummy.
I love this recipe! I've made it several different times, and it's so easy, especially if you have helpers! I did find that I had to double the dough recipe though, but maybe I wasn't filling my dumplings enough
Wow, amazing recipe and technique.
Yay Dan! I love Dan! He’s so dreamy!
Yes he's dreamy. He'll look better shaved. He should not be cooking Chinese food, that's not his level of expertise
The skin is supper simple to make. I did the skin the night before cover them with parchment paper & warp with cling wrap. It stays soft and pliable. Thank you for the recipe. Love your cooking shows that always has great recipes
One of the dumpling recipre I´ve watched so far. Simply and very straight forwawrd. I missed that he didn´t recommend using a non-stick pan. This is a must.
I could eat them twenty myself, they look soo good. Dan did it again👍
My favorite food. Period. Nice recipe and great cooking technique. 😋
Absolutely delicious 😋
Thanks for this great recipe.
thank you for this great recipe!!! :)
That final step is Amazing
I’m going to try this recipe. Thank tou
I make the filling first, and let it sit in the fridge, so the flavors develop more. Also, I don't bother with the water in the cabbage. Those water will combine with the meat juices, make your dumpling flavorful, filling moist, and lots of delicious juice inside like a soup dumpling.
always remove the water from your cabbage. maybe you're using old cabbage or the fridge is drawing moisture out, but it's actually wrong to use wet cabbage
I know the "correct" technique is to squeeze the water out. But it's definitely possible to use wet cabbage. You have to be careful not to chop it too much (chopping releases more water - that also means chopping by hand, no food processor), mix with the meat more thoroughly (allows the meat to absorb the water), and wrap it up quickly (water continues coming out if you let it sit). It's a lot harder but I think the result is better.
@@Syveril Never had a problem with it. Feel free to try it and learn something new and opened your mind.
Americans: "Lets measure this dough with a ruler" Asian grandmothers: "Length of your forearm, roll out one to the size of the palm of your hand." Amazing recipe.
From living in Asia most people are almost the same size. My forearms are probably 4-5 inches larger than my mothers as I am over foot taller. So that wouldn't work for me. Would end up with dough to thin or thick.
I wonder if they've ever experimented with high vegetable:meat ratios. I feel like most of the dumpling recipes you get from online, western-facing sites and publications have at most a 1:1 veggie:meat ratio by volume, usually more like 1:2. Whereas the stuff I grew up eating was more like 2:1 or even 3:1; the meat was more of a binder for a primarily veggie filling, almost. Maybe it's bias from growing up eating them, but I feel like they have a more tender texture and balanced flavor; primary-meat potstickers can sometimes end up tasting like mediocre meatballs in dumpling wrappers.
Westerners, especially Americans, are big meat eaters, so changing a typically vegetable heavy recipe by adding more meat to it isn't surprising to me. I think both are delicious in their own ways.
Most meat veggie recipes worldwide are about making a little bit of meat stretch as much as possible, so a 1 part meat to 3 parts veggie makes sense to me.
Try garlic chives and egg filling with some corn starch.
Guess that’s why it’s good that you can really make the filling however you want. This seems like a perfect foundation filling, but I bet some finely minced mushrooms and/or carrots, more onion, would be nice.
There are vegetarian dumplings filled with bean thread noodles, chinese "wood ear", cabbage and mushrooms.
Great recipe from my favorite dumplings!
🥟 America's Test Kitchen 🥟
" Thanks, Bridget and Dan, for sharing this recipe with your viewers on CZcams ! "
🎋👍👍🎋
Easier to make than you think*!
*If you happen to have a food processor/stan mixer/butler to cook it for you
Yummmmm!
I will surely try to cook this recipe 😋 of Dupling. very nice 👍👌 your tips also very good.
We make this recipe often, def a fav and best dumplings we've ever had! Great to get the family together to stuff the dumplings.
Glad to hear this. I need the motivation to try it myself
Yummy!
Looks good! Takes me back to when I would order these all the time in my preteens and teenage years at my local Chinese restaurant. They are also great in soup as well (the restaurant had two options of having it on plate or in soup). Another dipping sauce I recommend for them is plum sauce.
I'm trying this ❤️♥️
I made a batch of dumplings about 3 months ago. Not this recipe. Definitely trying this one. First set was good... but agree with the TIME... it takes 3 hours to roll & fill a batch😬 End results, is worth the reward 🤩
This is almost as slow as my husband (who is Italian) doing it... it's not efficient for a hungry family but makes for a entertaining Sunday if you are patient...
This one seems involved but looks delish! More difficult than the stir fry which is amazing!!!
Bridget! ❤️
These look insanely good but they are a bit of a labor of love. Like a type of patient, meticulous, and precise labor of love. When he said freeze 20 of the 40 as a later meal at a future time, I was like, those are so good 20 is like a snack, not a meal, for one person!!
You can use wonton wrappers in a pinch. Warm them to room temperature dust with flour and roll them thinner. They are too stiff right out of the fridge and will crack and tear if you try to roll them cold.
I’ve never been happy with using wonton wrappers
NO, you can not use wonton wrappers, its too thin
Looks like exactly how I made them!
Who doesn't love these dumplings! Wonderful video, thank you 😋
Dan, this is 10 out of 10!
He explains it really nice and easy too understand. I think I could do this. 🙄😊
nice one dear
Being fiscally challenged at the moment (2023) its amazing how versatile flour, warm/boiling water, salt & some oil can be. 1. Dumpling wrappers 2. Flatbreads 3. Noodles Add other ingredients and you might have a yeast bread, sweet baked items, scones/biscuits, batter for veggies to fry in oil, pancakes, gravy, etc....
Bridget NEEDS her own show !!! 😂😂😂 She so shadyyy and funny Af !!
I agree, but not a cooking show.
SUPER YUMMY
Love you all
The rolling process is different in China. It’s faster and almost automatic if you use smaller tapered rolling pins. With a giant rolling pin like this it takes too long to make one skin.
I use a simple dowel I bought at the hardware store and made them cut to the right length. DEFINITELY easier than using a massive rolling pin like they did!
Im wondering if using a pastry roller to stretch out the dough then use a donut cutter to shape the dough would be even faster.
Yeah, I’ve tried to use the professional technique. Good luck, I think after you practice a year or so you’ll get it.
@@IndoPersian1969 so right! I use a piece of closet rod dowel left over from when we replaced all those evil wire racks with a wooden shelf and wooden pole. I've got one in the bar as a muddler, and one in the kitchen for a rolling pin! I also have an 18" length of 1 1/2" white PVC pipe that works well as a rolling pin, but not on hard dough because it flexes a little. Great for yeast rolls and biscuits, though! And it goes in the dishwasher!
@@cathys949 Great idea, the PVC! Will keep it in mind!
Cool content!
I've been eating dumplings all my life and the best dip for these I've found is KFC's Nashville hot chicken sauce.
Thank you. Best instruction video of all!
Dan.
I usually whack chunks of meat with my knife, or put the chunks in the food processor for a rougher grind, it’s what I learned from Queen Mandy from Souped Up Recipes. That bench scraper squish is genius!
Could I make this with gluten free flour and without a food processor????!!!!!
Thank you 👍🙏👍🙏👍🙏👍.
Miss Monique 🙂😊
Good 👌 Yummy
Look's good I might try, Don't look hard that filling would be good in spring rolls.
No, this filling won't work for spring rolls, meat will be a solid mass
I'm dying to eat some of these but realistically, I'll never make them.
It's really easy -- trust me.
They have frozen ones at Trader Joe’s or other super markets.
It's really worth it to make at least once. I did it once using store bought wrappers and the filled was delicious but that was like 4 years ago and I've never made them again despite loving them :P
@@TheSmokey1523 I am aware that there are many places to get them premade, I meant this recipe. I get them from a Chinese restaurant called Ocean Star, the dough is a bit too thick but the filling is money.
Michael McDermott just buy some good frozen ones!
Wooh ,its been made so easy.for those who can't use pork try other mince meats.🙏
Good recipe. The only difference is I used a pasta roller for the dough. The cooking technique worked perfectly. Thanks,
Thank you for dinner tonight
Dan is so handsome!!!!🥰🥰🥰
Dan! 😍 (I will say it every time he shows 😂)
Love it. Do you know how to make receipt for spanish beef pattie
can u freeze dumplings? & if so before cooking or after?
Real talk, Best Friend Dan. My dough initially comes out in small tiny pellets and I can't smooth it as well as you do around the 1:22 mark. What might I be doing wrong? Also, maybe related? I keep burning my dumplings to the pan when I fry them. They either don't stick and remain pale or do stick and stick forever until I destroy them in a fury. Still delicious, though.
I love Chinese potstickers. They are so much chewier and plump compared to the gyoza you get in Japanese restaurants. My local Chinese restaurant has the best ponzu sauce and super flavorful dumplings.
I've never heard of Chinese "ponzu" sauce. Wonder if it tastes anything like Japanese ponzu sauce 🤔
When you make dumplings, you shouldn't have to manually form a crescent shape. Just put in a few more pleated folds all on one side, and the dumpling will form a crescent shape all on its own.
...that is also manually forming a crescent shape. Do you know what the word manual means?
@@pampoovey6722 yes, perhaps I should have said "deliberately force a crescent shape".
Dan is the dumpling man
Bellissimo, questa funzione semplifica la vita...posso avere la ricetta dell'impasto e del ripieno....grazie x la risposta🙋♀️
Hey, gang. Been a long-time fan. With the cost of meats skyrocketing over the past couple of years, how about a series of recipes on the cheaper cuts that can be made to taste good, too? Many thank.
If you don't want to use vegetable oil, can you use avocado oil?
I have been looking for the perfect recipe... great video 👌
Can't wait to try this one. Can I use chicken instead?
What size of food processor was this
I didn't realize that steaming part was necessary.
I did this once, it took hours upon hours to do. Started in daylight didn’t finish until night time lol
What???
Just amazing. #danisastar
I do not have a food processor can I use a stand mixer
Can you use that dough recipe with a desert recipe
Can you use a pasta roler
I tell you what, I could watch Dan all day long, that guy is so handsome
I see why he's so slender. His food prep time leaves little time to eat! Amazing precision. Great recipe
Well, his last name is Slenderman.
Haha
Buy the wrappers will save time.
TECHNIQUE CORRECTIONs:
1) The rolling pin at 7:53 is way too large. A small dowel no thicker than your pinky (and ideally slightly tapered towards both ends) is the correct traditional size for thinning the edges of dumpling wrappers, in both chinese and indian cuisine.
2) A moisture ratio of 355:240 (re: 12.5 oz wt flour to 1 cup water is 355:240 in grams) is much too wet. Classic ratio calls for 2:1 by wt, flour to water, so I suggest 400 gr flour to 200 gr water. Also, only amateurs use volume for flour instead of weight - anytime you see volume for flour in a recipe, RUN AWAY. They forgot salt too ... 2% the weight of flour is typical.
3) Not a fan of this filling recipe. Its too finely ground and as a result has a texture like canned catfood when cooked. A medium grind going in is much better, and i'd cut the number of pulses in half.
Okay! Okay! I'll admit it. . . Dan could make a log of timber and I'd probably like it! :-)
That's what she said.
Can I make the dough in advance and then refrigerate it for use 24 hours later, if refrigerated?
Why are the lengths of the first two dough cylinders measured so precisely? Does it really matter, so long as it's even enough that you can quarter it accurately?
It really doesn't matter. When I make them, I roll all of the dough into a long snake and cut it into small pieces all at once, essentially just eyeballing the size. Some wrappers end up being bigger and some smaller, but it doesn't matter, you can adjust the amount of filling to match the wrapper size.
They did it for presentation pretty. It shouldn't matter.
🤤
In my experience, using boiling water makes the skins *too* soft. I get mine hot (about as hot as you can get water out of the tap), but not boiling. I also do a mince on the pork by hand - the pre-ground pork is a little easier, of course, but it's so fine that you get an inferior texture. You don't really want a meat paste like you see here.
I made these today and I found that the filling wasn’t flavorful enough, needed something
Try adding a tablespoon or so of oyster sauce.
How many days ahead can the dumplings be made? I wanted to make a Chinese dinner for Father’s Day. Would you please let me know? Anything before the day of the dinner is perfect. Thank you
I was walked through making dumplings at my workplace for AAPI month in May. They mentioned that you can make the dumplings and then freeze them(like the ones you can buy at the store) but freeze them flat on a tray then pack afterwards so they freeze individually and not stuck to one another. So you can make them this weekend and cook them Father's day by following the same cooking instructions mentioned here.
Yeah, freezing works perfectly well and they can keep for months. Make sure you adjust the cooking time if they are frozen - lower heat setting, longer steaming time, so they are cooked thoroughly inside.
While I think fresh is best, I have froze leftovers and they keep 1-3 months okay. I will dust them with a little extra flower to help keep them from sticking together.