Hello everyone, I am Xiao Gao Jie.
Today we will see how to make good dumplings.
Its wrapper looks thin and smooth,
It is soft, tastes chewy but not mushy.
The lamb fillings are tender and juicy,
full of umami taste.
Let's make the dough first.
Flour, salt and water.
Homemade dumpling dough usually contains more water than it's necessary.
The first thing you need to do is to reduce the amount of water.
The dumpling dough should be a stiff dough.
The water flour ratio of my dough is 48%.
For your dough, start with 50% water and flour ratio, and then adjust accordingly.
The stiff dough lays the foundation for your following steps.
knead it together.
The hardness of the dough is like this.
The surface looks bumpy.
It doesn't matter, I haven't started kneading the dough yet.
First rest the dough.
Then after 20 minutes,
Knead the dough along the strength of the gluten.
In less than half a minute, when you feel the gluten become tight, stop.
Rest the dough for another 20 minutes.
It doesn’t matter if you forget the time, longer resting time is ok.
Come back and knead the dough.
Although the dough is stiff, after two short periods for resting, and brief kneading,
it gradually softens and the surface becomes very smooth.
At this time gluten has formed and well connected.
After the dough is kneaded, before rolling out the dumpling wrappers, let the dough last for 1 hour.
While the dough is resting, we will make the filling.
The method for making other dumpling fillings are similar.
Separate the green from the white.
Shred the green.
Mince the white.
Then use the knife to run few times.
Lamb leg.
Cut the meat into cubes first, then chop.
Seasoning. A little bit of five-spice powder,
Sichuan pepper powder,
white pepper powder,
ginger paste,
two tablespoons of soy sauce,
and salt.
Here is 150 grams of chicken broth.
You can also use fish broth.
Adding broth makes the meat filling tender and smooth.
Mix well.
At this time, you see it is thin and running, and the meat is scattered.
Then stir in one direction.
Slowly, you will feel the meat resist the stirring.
And it is connected together, becoming a semi-solid.
At this stage, it is very hard to stir.
Making the dough is easy, but mixing the meat takes some effort.
Put in chopped onions.
Heat up the oil.
Add green onions.
Fry over low heat until brown.
A small handful of Sichuan peppercorns.
When the color turns brown, and the aroma comes out, remove it.
Pour hot oil on top of the chopped onion.
Mix well.
The crispy onion shreds are very delicious, don't throw it away.
Chop it up and drop it on top of the filling.
Put it into the dumplings when you wrap them.
The amount of the dough and filling are calculated, it will make about 70 dumplings.
After an hour, the dough is ready.
Poke a hole in the middle.
Break in half.
The other half is wrapped in plastic to prevent it from drying out.
Roll it long.
I will use two methods to make wrappers.
We can compare the two methods.
The first is the homely method.
After rolling into thin strips, cut with a knife.
Dust with dry flour.
Press flat.
Then turn the dough with one hand and roll the dough with the other.
It took about 10 rolls.
The second method.
Use four fingers to squeeze toward the center.
A small piece of dough came off.
Round it.
Press flat.
This method requires both hands to roll the dough.
You noticed the back palm of my left hand is also pressing the rolling pin, and pushing it forward.
In this method, the dough only needs to be turned four times, 90 degrees each time.
The wrapper comes out as a small bowl shape.
When your start practicing, it is easier to roll 5 times.
Rolling with two hands requires less effort,
it is quicker and more efficient.
Have you noticed that when I roll the dumpling wrappers, I can do it without dusting flour.
If you need dusting flour, it is ok to use.
In fact, the first method uses a very small amount of dusting flour.
Thanks to our well-kneaded stiff dough.
If you are using a soft dough.
when rolling the dumpling wrappers, you will definitely use a lot of dry flour.
The dry flour sticking to the outside of the dumpling, does not have time,
nor enough water to form a good gluten network structure.
Your dumpling skin will look rough and sticky, and tastes mushy.
You can use any method to wrap a dumpling.
I'm making yuanbao dumplings today.
Putting on the filling.
The middle finger and ring finger are loosely supported, which allows you to put more fillings.
Close the dumpling wrapper and use two thumbs and one index finger to pinch the dumpling wrapper.
The index finger bends along the arc of the dumpling wrapper.
After pressing, squeeze toward the center.
A beautiful Yuanbao dumpling is ready.
Looking at it from the other side, it is also round shaped.
Let's boil the dumplings now.
Put them into the boiling water.
Stir dumplings with a slotted spoon to prevent sticking to the pan.
It came to a boil quickly.
Add cold water.
You see the dumplings are sinking to the bottom of the pot.
Cover the pot.
When the water comes to a boil again, the dumplings all float up. Add the cold for the second time.
Be careful not to cook the dumplings in a boiling water for a long time.
The air in the dumplings expands when heated,
plus the water becomes water vapor.
It will blow up the dumplings like a balloon.
It will eventually break the wrapper.
The wrappers cannot shrink back.
You end up with big wrapper and small filling dumplings.
The best way to avoid cooking dumplings in boiling water is to add cold water.
When it is boiling again, the dumplings are ready to serve.
Out of the pot.
The dumpling skin is thin, smooth and soft.
It is chewy, but not stiff.
The lamb looks very tender, not dry at all.
You can also see quite a bit juice inside the dumpling.
Such lamb dumplings taste very flavourful and satisfying.
Thank you for watching. I’m Xiao Gao. See you in the next episode^^