Three more weeks of no sugar!
So I'm gonna make today Jiaozi inspired dumplings that will not only outshine the glutinous cousins
in the Asian supermarkets and the Chinese takeaway and will fool most people except the Chinese.
I can also stick with my other new year's resolution which is portion control. So, I decided
to make small little things like Jiaozi inspired dumplings because then I can eat more of the small
things and have the same portion right?! To make dumplings I normally get started with my filling.
First I'm gonna start slicing the green onions with my chef's knife it has to be super thin and
the chef's knife is not doing it for me so I'm switching to my cleaver and if you're not good
at chopping to invite somebody over for a glass of wine and some fresh dumplings and let them
do all the chopping. Maybe make it a little bit smaller you're on the right track that looks good.
After I got everything finely sliced I'm gonna peel two of the garlic gloves what I like to do
is I'm gonna press down with my cleaver onto the garlic and that makes peeling super easy. With the
garlic press I'm gonna squeeze the garlic but if you want to you can also just stand and chop it.
I'm gonna measure now 15 grams just around three tablespoons of ginger. I also want to peel the
ginger so what I'm going to do is I'm going to use a sharp paring knife. I'm going to scrape
off the skin that's much much easier than trying to peel it with a peeler. And then I'm going to
chop the ginger as finely as I can, trying to pretend I'm one of those amazing Chinese chefs.
I'm gonna add all the ingredients together. I'm gonna measure 250 grams of ground pork.
I'm gonna add a quarter teaspoon of sesame oil, three-quarter teaspoons of soy sauce, make sure
it's gluten-free, it's often called Tamari sauce, and then I'm gonna add one-quarter of teaspoon of
salt and one-quarter teaspoon of white pepper. I'm adding now three quarter cup of Shaoxing
wine and make sure it's gluten-free. If you can't find it gluten-free I can also substitute it with
rice vinegar or black vinegar and then I'm gonna add ⅛ of a teaspoon of sugar. I'm going to also
add the thinly sliced scallions, garlic, and ginger to my stand mixer with the dough pedal.
I'm gonna let the mixture mix for about 20 minutes until it becomes nice and springy.
I'm going to put the filling into the fridge while I'm making the dough. I recently became
a big fan of the psyllium husk, not that it just makes you regular, but the other part of it is too
it makes gluten-free dough so much more elastic, and it will help heal the dumplings to roll them
up and fold them. So I'm going to add one and a half tablespoons to a small bowl.
I'm going to add now 80 millilitres or a quarter cup and two tablespoons of water to
the psyllium husk and let it stand for about five minutes to let the water be completely absorbed
In the meantime I'm going to prep the flour combo which is 45 gram of Millet flour which is about ⅓
cup and one tablespoon sweet rice flour, about 180 gram, which is one cup and two tablespoons,
potato starch 45 gram of that and which is about a quarter cup and then I'm gonna add oil and I'm
going to add about one and a half tablespoons. I'm now gonna add 180 millilitres or ⅔ cup of boiling
hot water and then the psyllium husk. I'm going to start mixing the dough with a spatula especially
because the water is still very hot. Now while I'm starting to mix it will cool down and I
can start kneading the dough with my hand. I'm going to transfer the dough to my working table
just so that I can better knead the dough till it becomes one nice uniform smooth dough ball.
I'm going to add some sweet rice flour to the table to avoid the dough from sticking to it.
I'm gonna roll the dough out now until it's around four millimetres which is probably one-eighth
of an inch. I'm gonna cut out small little circles with seven centimetres or two and a three quarter
inch cookie cutter. That's how the pros do it they don't need a biscuit cutter. I'm going to
work now on the individual dumplings. So I'm going to add one tablespoon of filling into each in the
individual dumpling wrappers with my fingers. I'm going to try to mould the filling to look more
like a small little sausage when I make dumplings. I keep a small little finger bowl with water
nearby before I close the dumpling. I'm going to wet the edges of the dumpling so the dough will
stick together. I'm gonna first fold the dumpling and then one edge. I'm gonna weave and fold
together and press at the same time against the other side of the dumpling before I can close it
and the dumpling looks pretty good to me. I mean even to get to this level I don't know how many
nights I spend trying to learn how to wrap a dumpling. Nat, come to bed! Mika needs a pillow!
It's time though to fry up the dumplings. I am a big fan of my cast iron pan. So I'm gonna
heat it up I'm gonna put about a quarter-inch of oil in it and wait that it reaches around
350-degree fahrenheit which is 175 degrees celsius. When it reached the temperature I'm
gonna add all my dumplings to the frying pan or at least as many which fit into the pan.
After about two minutes I'm going to check if one of the sides of the dumplings is already
golden brown and if so I'm gonna turn it around I'm gonna continue flipping the dumplings until
all the sides are golden brown and that is when the dumplings are ready to be eaten. Now the
steam inside makes sure that the pork is well done. You can eat your dumplings with some soy
sauce or make a custom dumpling dipping sauce. I probably should keep in mind that portion control
is not just about the size of the bowl or the dumpling but how many I eat all at the same time.
I am curious though if my dumpling dough which is really nice and fried will also be able to
hold up under steam. So I'm going to heat up a pot with some hot water. The water is about
like an inch just enough to steam the dumplings and place the steamer onto the top of my pot
and let the dumplings steam for about 6 to 7 minutes. Let's check out my results and I'm
less than thrilled because they fell apart and are sticky to the bottom of the pot! I have to figure
out next week how I can fix this that my dough steams up nicely. I hope you enjoyed watching
this video as much as I enjoyed making these dumplings and if you did, please, subscribe to my
channel and check the bell for notifications for any upcoming videos and I see you next week. Ciao