>>> WE ARE BACK IN THE KITCHEN.
LOOK AT THESE DUMPLINGS.
GOT CUTE THEY ARE.
WE ARE GOING TO MAKE THESE.
PATRICK AND JESSICA THE NEWLYWEDS.
JUST MARRIED ABOUT A WEEK AND HALF AGO.
HE MOVED FROM HAWAII AND THEN TO RUN IT.
>>Brittany: YOU CAN TELL THEY ARE NEWLYWEDS BECAUSE YOU ARE LIKE THIS.
WHEN YOU'RE MARRIED FOR LONGER YOU RELATE NOW.
JUST KIDDING.I LOVE MY HUSBAND.SO WHAT IS THE INGREDIENTS THAT GOES INTO THESE DUMPLINGS?
>> ARE PARTNERS DOING TRADITIONAL DUMPLINGS BUT WE ARE GOING TO BE THE WHILE CORPORATE THIS ITRADITIONAL PACKING DUCK.
TRADITIONALLY THE TWO THINGS I MAKE ARE THE CRISPY OUTSIDE SKIN AND KIND OF SALTY INSIDE FLAVOR.
THE ONLY THING WITH THIS IS WE CAN'T RE-CREATE THE SKIN HERE PRE-ROASTED AND CHOP IT UP STIMULATE THE CRISPNESS, WE WRAP IT IN A WONTON SO THE OUTSIDE IS CRISPY AND INSIDE IS
JUICY.
AND SO WE JUST WROTE A BUNCH OF THESE MIXED IT WITH PULLED PORK AND JESSICA IS A PRO FOLDER OF GROUP.
SO WE ARE GOING TO FOLD THEM UP RIGHT NOW.
>>Brittany: PLEASE DO.
>> THESE ARE DUMPLING SKINS >>Brittany: SO YOU MADE THIS?
OR WE CAN BUY THEM >> YOU CAN BUY THEM.
>>Brittany: THANK GOODNESS.
HIS AT THE DUCK YOU HAVE EITHER >> WE HAVE THE RECIPE ONLINE BUT WE ROASTED THIS DUCK AND WE ALSO ROASTED SOME PORK WE COMBINED THE TWO CHOPPED UP AND
SEASONED IT WITH FIVE SPICE, SCALLIONS, VEGETABLESTHAT IS WHAT JESSICA IS DOING RIGHT NOW.
ONCE WE GET THE FEELING WE WANTED A LITTLE RUSTIC WE LOSE PEOPLE WITHIN THERE AND SEAL UP THE EDGES.
>> BASICALLY WANT A LIGHT WATER ON THE EDGES.
YOU DON'T WANT TOO MUCH WATER AND YOU CAN MAKE IT SOGGY.
BASICALLY HERE I AM TAKING A SMALL BALL, IF YOU WILL.
WE FEEL IT ENOUGH TO MAKE THE DUMPLING FULL BUT NOT BEFORE IT WILL EXPLODE IN THE FIRE.
AND IT IS IMPORTANT IF YOU MAKE THIS AT HOME THAT YOU SEAL THE EDGES PRETTY TIGHTLY SO THAT WHEN YOU DO FORGET IT DOESN'T GET EVERYWHERE.
BASICALLY WHAT I LIKE TO DO IS PINCH-HIT UP INTO A CORNER AND THEN WHILE I AM PINCHING IT DOWN TAKING OUT ALL THE AIR AS WELL.
KIND OF FORMING IT.
>>Brittany: CAN WE TRY IT?
>>Natalie: SHE MAKES IT LOOK SO EASY.
>> WHEN YOU SQUEEZE IT TOGETHER CANADA'S AND HERE TOGETHER.
>>Natalie: I JUST WASHED MY HANDS.
AND THEN A LITTLE BALD.
IS THERE A REASON WHY YOU COMBINE THE DUCK AND PORT?
>> DUCK IS SUPER RICH AND VERY FATTY AND SO IF WE SLOWLY HAVE THE DUCK IT WOULD BE A VERY PRETTY RICH DISH WITH THE POOR, WITH THE GINGER, GARLIC AND SPICES BECAUSE THAT
DUCK UP THE BALANCE IT OUT SO IT IS NOT TOO HARSH.
>>Brittany: LET'S TALK ABOUT THE FOOD TRUCK YOU HAVE.
WHAT IS YOUR MOST POPULAR MENU ITEM?
>> AT HUNDRED TRUCK WE DO CREAM BARBECUE SO DOES.
OUR MENU TENDS TO CHANGE A LO THE MAIN IS OUR KOREAN BARBECUE.
USUALLY OUR BEEF, SPICY PORK.
THE TRADITIONALLY OUR MOST FAVORITE STATIONS.
USUALLY EVERY MONTH WE CHANGE IT.
THAT IS HOW WE SERVE IT.
>> THAT IS ACTUALLY NOT BAD.
IU JUST WANT TO GET THE SITES AND PUNCH THEM IN.
>> ALL THE WAY THROUG >>Natalie: HOW DID SHE GET THAT PERFECT POINT?
>>Brittany: WHAT IS THE LAST POINT?
THERE IS A DIFFERENCE BETWEEN WHAT YOU SEE HERE , OBVIOUSLY, AND THESE RIGHT HERE.
WE ONLY HAVE LIKE 30 SECONDS LEFT.
HIS AT THE LAST PART?
>> YEAH.
ONCE YOU FILL IT UP YOU CAN EITHER REFRIGERATED OR DUMP IT IN THE FIRE.
BECAUSE INSIGHT IS ALREADY COOKED IT TAKES 10 SECONDS FOR THIS TO FRY UP.
>>Natalie: LET'S FRY THEM UP.
YOU SAID YOU HAD SAUCE OVER HERE AND OTHER SAUCE >> THIS IS SAUCE WE MEET HERE IN THE PICKLES THAT GO WITH IT IN THE GARN