- Hi, I'm Rie.
I'm a Tasty producer.
Today, as always, I've been challenged to take a common food
and make it fancy.
Let's see what we are making fancy today.
Drum rolls.
Chicken noodle soup.
As you can guess, I've never tried this before.
Andy Warhol designed one of his artwork based on this.
It's very cool packaging.
I love soup in general, but I don't eat canned soup.
I think in the States,
you guys eat when you guys are sick, right?
So here is chicken.
A bunch of like noodles.
It's not bad.
Just a very bland flavor.
The color is very yellow and very chicken-y.
So I think it's very challenging because we have broth,
we have noodles, we have chicken.
We have three ingredients, and I have to use everything.
I'm not quite sure what I'm going to do.
I'm still excited to make it fancy.
All right, here's what I got.
Ground pork, scallions, ginger, garlic, shiitake mushrooms,
toasted sesame seeds, Napa cabbage, and gelatin powder.
From the pantry, I got bread flour, cake flour, cornstarch,
sugar, salt, rice vinegar, soy sauce, sesame oil,
and magnum-size sake is back.
Okay, let's get started.
Make it fancy.
So first, I will need one teaspoon of gelatin,
one tablespoon of water, and I'm going to sprinkle.
We call it bloom the gelatin.
It's basically activating the gelatin.
Wait for five to 10 minutes.
Set this aside.
Open this canned chicken soup.
If you are sick, I don't think you can open this can.
- [Cameraman] That's why your mother opens it for you.
- Can somebody open it for me?
Help me, Mom.
Thank you.
I want to separate soup and noodles and chicken,
so I'm going to strain this.
The instruction said add a cup of water.
It's a little bit condensed.
And I'm going to need two-thirds of a cup of mixture.
Add in chicken soup.
One tablespoon of soy sauce.
It's heating up, so add bloomed gelatin.
Make sure it dissolved well.
Simmer it for two to three minutes.
Gelatin's dissolved, and soup is boiling.
Whisk it, and transfer to a bowl.
So you want to cool this to room temperature,
and you are going to put it in the refrigerator
about one hour until it sets.
So next step.
Separate noodles and chicken.
There is not many chicken pieces, so I'm gonna just pick it.
I'm going to use this with another ingredients.
One cup of cornstarch.
And you kind of want to coat each piece of noodle
with cornstarch, so use your gloves or use your tong.
If you don't mind your hands get dirty, just use your hand.
Put in a strainer.
I'm going to take small amount and shake it off.
I have frying oil heated up to 350.
So you want to fry this until it's golden-brown,
three to five minutes.
I like the sound, like whoosh.
So as you can see, when bubbles start calming down,
it's almost done, but I think visual cue
is the color when you're frying stuff.
In Japan, we say "kitsune iro"
for golden-brown color for cooking.
Kitsune means fox, when it gets like nice, foxy color.
Take this off.
You want to season fried food when it's still hot,
so salt's kind of melt.
I'm going fry rest of the noodles in batches
and move onto the next step.
I need 100 gram of bread flour and 25 gram cake flour.
Half teaspoon of sugar, half teaspoon of salt.
Whisk.
And I have one-third cup of hot water.
So once it comes together, use my hand and start kneading.
Once it's like come together,
it's gonna be smooth and like a baby butt.
Sprinkle a little bit of cake flour on the surface.
And knead.
It's nice and bouncy.
Put this in a bowl, cover it with plastic,
and rest this for 30 minutes.
I have four scallions.
Do a chop.
Save a little bit for topping later.
The rest of it, combine with pork.
We have five ounces of pork.
- [Producer] All right, Rie,
it's two months into the new year.
Have you approached the highway yet?
- I told you.
We have full year.
I'll get there.
Don't give me any pressure.
Two shiitake mushroom.
Remove the stem.
Make it super fine.
All in the bowl.
You can use paring knife to peel the ginger,
but ginger skin is super soft, so you can use spoon.
So maybe this is an easy task if you have kids at home
and if you're cooking together,
or you are kids and if you're cooking with your mom.
Grate ginger.
You don't need to be too precise,
but I will need about one teaspoon of ginger.
Kind of mask like porky flavor.
If you don't have Microplane, you can just chop finely.
And garlic.
I'm using two cloves of garlic.
So one teaspoon of sake.
One teaspoon of soy sauce.
One teaspoon of sesame oil.
Half teaspoon of salt.
Combine a little bit.
Those are the chicken we saved from the noodle.
There's only six piece.
If you feel sick, you don't want to eat anything chunky.
So maybe it's a good thing.
Make it mixed well and nice.
I feel like the chicken disappeared somewhere.
Cover this with plastic.
Put it in the refrigerator, and I'm going to use it later.
The dough is rested and nice and drastic,
soft like a baby butt.
Sprinkle some cake flour.
Roll out to a long log and cut into two, cut into five.
And I have meat fillings and soup jelly.
I'm going to roll out and assemble as I go.
You should roll the dough and fill as you go.
Half tablespoon of this filling.
Don't overfill
'cause it's gonna be difficult to make the shape.
Pick one side, fold, fold, and keep folding.
It's kind of like drapes.
And once you finish, you just pinch the top part.
Labor of love.
I'm not pro of making dumpling,
but if you go to like dim sum restaurant,
there's people who's really good at doing it.
And this is baby ones.
It's much smaller.
If you are doing by yourself, it's a little too much,
but if you have two or three friends making together,
one person is rolling, one person is filling,
one person is shaping, and it's gonna be a really fun
winter activity.
I think it's not perfect, but I think it's very cute.
I'm going to finish rest of this,
and I'm going to move on to next steps.
So we have Napa cabbage.
Break it.
So this is going to be like a natural parchment paper.
And we are layering the Napa leaf into our bamboo steamer.
If you don't have bamboo steamer,
you can just use regular steamer.
Layer the dumpling.
You don't want to make it too close together
'cause it will stick together, but it doesn't expand,
so just make enough room each other.
The whole thing will melt in certain temperatures,
so it's going to become just a soup.
Close the basket.
Put on top of the pot.
You want to use the pot
a little bit smaller than the basket,
so it kind of settles well.
You steam this about 10 to 12 minutes.
And meanwhile, I'm going to do something else.
I have more ginger, and I'm going to peel really quick.
Three tablespoon of soy sauce.
One tablespoon of rice vinegar.
Put ginger.
And this is going to be the dipping sauce.
So this is the fried noodle we made earlier.
Still crunchy and nice.
It's already seasoned with salt.
Put it in a bowl.
Toasted sesame.
And the scallion I kind of saved.
So this can be a fun appetizer or snacks.
And I'm gonna just put on a plate.
And I'm done.
(ethereal music)
And it's very nice and very fancy.
Welcome, Andrew, for another Make It Fancy episode.
- Thank you for having me back,
even though I'll never do the dance.
Dumplings.
- Yes.
- I assume you have another bowl of stuff over here.
I'm not sure what this is though.
- Don't eat this.
First, it's appetizer.
It's a snack.
- Mm.
Is it a fried noodle?
- Yes.
- Dip? - Yeah.
- One bite?
- Maybe.
- Mm.
- Sorry.
- It's good.
- Yay.
The soup bursted in your mouth.
- It did burst in my mouth.
It was quite hot.
Is the soup the thing you made fancy?
- It's not just the soup.
- Oh, noodle soup.
- Yes, chicken--
- Chicken noodle soup. - Yes.
- Oh, you did chicken noodle soup.
- Yes. - Oh!
This might be my favorite one you've done yet.
You're like Andy Warhol.
- Yes.
- I would never have thought to do this.
- Do you feel like doing the dance now
since you are so impressed?
- How does the dance do?
I don't even remember 'cause I've never done it.
- Make it fancy.
- [Both] Make it fancy.
- It's the best dance you ever done.
- It's like a Harry Potter spell.
- Welcome, Aria.
- Thank you for having me again.
- You look a little different today.
- Yes, I've got my piercing going on.
A while, I did a video where I got a piercing.
Do you like it, Rie?
- Mm.
(laughing)
- Oh, wow.
I love...
dumplings, right? - Yes!
- I love dumplings.
I love dim sum.
- [Rie] Just go for it.
- Mm.
- [Rie] It's good, right?
- It's very good.
- Yeah.
I think you can go like one bite.
- [Aria] I'm gonna one bite, baby.
- It's a little bit silly.
I'm sorry.
- Boom!
Wow.
- Every time.
- This is the best one you've made me.
- Yes!
This is something American people eat when they're sick?
- Like chicken noodle soup.
- Yes.
- Chicken noodle soup.
That is so impressive.
I don't know how you do it.
I don't know how she does it.
I'm gonna kill you someday.
(laughing)
- [Both] Make it fancy!
(screams)