Let's make #JiaoziFest a thing! Make your own dumplings with your friends, post your pictures and make sure to tag #JiaoziFest and @mynameisandong on Insta. I wanna see how you guys feast for Lunar New Year! 🥟🥳🥟🥳🥟🥳
Any chance you tried using tofu? The Koreans use it and I tried it at HMart here in California. It was very good and I didn't realize it had tofu until I read the label. Might've been vegetarian but I can't be sure. It was a while ago. Filling seemed well binded and flavor was on point, but extra smooth.
Excuse me. Take a moment. Do you have an account in bilibili? Is there an account there that belongs to you? If it's true, it's best to add an authentication label.
@@akimimiyano8883 i think when china saw this video they went "theya tooka my tradissan i will takea from them evrything" in heavy chinese accent after that they coronaad everything.
2:09 Andong, you are absolutely right! Hot-water dough 燙麵 cannot be used for the boiling method, but steaming and pot stickers. Hot-water dough is also a technique for scallion pancake 蔥油餅. The reason for using the boiling water - which, of course, you know already - is to break up the gluten formation in the wheat flour therefore creating a tender texture of the dough.
We've never had problems boiling 饺子 when made with "hot dough". Also, a great way to extract moisture from the cabbage is to put it inside of a cheesecloth an tighten that. A lot of time, we'll actually re-use that cabbage juice to make the dough too. Also, for people who have a pasta roller, or a pasta roller attachment for their stand mixer, using that to roll flat sheets of dough and a round cookie cutter to make the wrappers is a great way to get nice consistent wrappers.
It took me several years to convince my wife that MSG is both delicious and totally harmless. Now she gets upset when I forget to add it to my okonomiyaki, takoyaki, Chinese dishes, and even Southern fried chicken.
Or more specifically, his Russian roots! He must make pelmeni! While often called the Russian tortellini, pelmeni are much more closely related to Chinese dumplings.
Good stuff! I always use regular flour-slury for the potstickers which works really well! I also like to add chinese chives to the filling. For vegetarin option - its not traditional but it works. make mushrooms duxelles (fine chopped mushrooms fried till dry) and add grated onions, ginger, garlic, chives and your sauces of choice. It's not as sticky as a meat-filling but it is pretty homogenous.
here's a tip for wrapping dumplings. I use a large soup spoon or flat cake icing spatula. With the spoon, I use the back of the spoon to scoop out the filling and flatten it on the wrapper. This makes it easier to pinch and fold the dumpling. After a few months of weekly practice, you should be able to make about 60 dumplings in 40 minutes :)
Fellow UA-camr Seonkyoung Longest was like, “You think you’re allergic to MSG? Do you eat ranch dressing? Do you eat Lay’s potato chips? You’re not allergic to MSG.”
Andong, what really amazes me is that you get the water to flour proportion right for the dumpling dough, which most Chinese people are confused themselves, because the water to flour ratio is different for different flour based foods. Generally, it's around 40% hydration dough for noodle, 50% for dumpling, 60% for pancake. Some foods like scallion pancakes, the dough comes out better if part of the water used is boiling water. Where do you learn all these?
Stop revealing these Chinese top secrets you excellent chef! As a Chinese myself consider some of your tips work better than mine. You are amazingly good! 给你拜个早年！新年快乐安东！
I make a lot of vegetable baozi for lunch and my advice for added stickiness is sesame paste. I saw it in a video once in some fermented tofu, beansprout and sesame baozi and thought it would be a good idea.
I'm actually really impressed by how good you make your dumplings! I've never seen a westerner understand and make them that well. There's a lot more to dumplings than only this video though, and I would love to see you go deeper in a video (or a series). Here's a challenge for the new year for you Andong that I've so far haven't managed myself. There's a technique for rolling batch of dumplings sheets at once, essentially cutting down the time to 1/10th or more of the time, without making them stick together and still have all of them have the same shape. Would love to see you tackle that! :)
If you have a potato ricer, they are awesome for squeezing the moisture out of cabbage. And blanched spinach. The cylindrical kind is particularly good.
A way to make this recipe even better is to finely dice the meat instead of mincing so it is more juicy and the skins need to be rolled out very thin almost translucent you can add milk instead of water and it doesn’t make much of a difference. The seal must be tight but also short and thin
I'm lazy and I roll the dough (it has to be the hot water one) out with a pasta machine and use a cookie cutter (or some other round shape) and then use a ravioli Form to close them up and Form the flat side with some pressure to the table. Never had problems and it is relatively fast. Remember before reusing your off cuts, form them to a ball and rest it again for at least 15 minutes.
For boiled dumplings, I highly recommend to add the whites of one egg (or two eggs if you prepare to make 20+ dumplings) to the dough (only the cold water dough). It will help to prevent dumplings breaking up during the boiling process and the texture will be better. Adding the whole egg will also do the trick, but the dumplings will be a bit yellow. BTW, I always thought the hot water dough was the tricky one. It is hard to get the right ratio of water to flour, and it’s too soft to get a proper shape. The cold water dough is much easier in many ways. anyway if you want to make potstickers, you have to make hot water dough.
Für Tadschikische Mantu nutze ich gern etwa 500g gehackte Lammschulter (von Hand gehackt, natürlich), 50g Lammfett, eine große Zwiebel, etwas Kreuzkümmel, Salz, Pfeffer. Eine vegetarische Alternative wäre es, das Lamm durch geraspelten Hokkaidokürbis zu ersetzen, die Mischung muss allerdings vor dem dämpfen noch kurz angebraten werden. Natuürlich lassen sich beide Mischungen noch nach Belieben würzen, aber das ist grob die Basis.
You don't need egg-wash to seal the store-bought dumpling wraps, you just need to dip your fingertip in a bowl of water, wet the circumference, and that's it. But I do agree that those store-bought ones are just not good enough when compared to home-made ones :/ I tried to make only-veggie dumplings for vegans, besides the fact that the filling is a bit too loose so it requires some skills to wrap the dumpling up, they turned out great. For vegetarians, try the combo of egg, glass noodles and veggies (black fungus, Chinese chives, mushrooms) :D For meat recipes, the usually is beef/lamb + carrot, and pork + leaf vegetables + shiitake mushrooms, however, I personally like really interesting fillings like pork + celery, pork + lotus root, pork + spicy green peppers, and some people ev even make pork + eggplant. The celery and lotus root really do give the filling a nice texture, and the celery adds more flavor so I like to add it to the pork meat fillings whenever, glad to see that you add celery also :D Never seen egg+tomato filling before, but at home we sometimes use homemade tomato sauce as a dip for the dumplings~~
Pan fried dumplings and potstickers are actually 2 different things. Potstickers actually have buckwheats in the wrapping, not just flour, usually much thicker and sometimes half leavened. And the filling typically has more collagen in it (usually through adding 皮冻) and usually all meat. It is not really fried regular dumplings.
Thanks for the tip about vegan fillings and the importance of stickiness! I *think* (haven't tried it yet) incorporating aquafaba, or maybe even methylcellulose, could fix that. Will probably test that theory tomorrow :)
Nice Video! Thinking about making a dumpling party now! Have you seen, that Mei Leaf has done a recepie on sticky ricecakes made with tea, served around chinese new year? 🙌 Happy 2020 everyone!
Just came back from Shanghai. Had some great dumplings and were happy to see your vid :) that was my first time in China. I loved original chinese food. I realy fall in love with sticky rice wich was served in an pineapple. Do you know it? Please cook it ...! :) best wishes from Ruhrgebiet and keep on going I love your channel!!!
My Chinese fiancé is coming over here (Denmark) on the super romantic day of 5月20号. Soon (Hopefully) she will be my. By hopefully I mean, that I still do not have the papers ready because of ester holidays here. So I will take notes, look at how you are doing it, and I will surprise her with some premium 饺子, and I also miss eating them from my time in Beijing, and Shanghai. Unlike in Berlin, our Asian supermarkets even in Copenhagen are nothing but the most basic Asian food ingredients (relatively speaking) Thank you.
Bitte gib mal Tipps für Mehl. Ich habe probiert die Marken Aurora, Diamant, Rosenmehl, alnatura und ein paar nonames. Wenn ich die jiaozi dämpfe, wird der Teig durchsichtig und fließt förmlich vom jiaozi herunter. Kürzere Dämpfzeiten, z.B. unter 10 Minuten, gehen nicht, weil sonst meine Füllung noch roh ist. Die im Laden gekauften Teigblätter sind sogar noch dünner als meine und behalten ihre Blickdichte, sowie Form etwas besser. Habe schon etliche Male Jiaozi gemacht, aber bei mir wirds nie so wie in den Videos, oder wie als ich in China gelebt habe. Ich wünschte, ich wüsste wie ich das hinbekomme.
Definitely looking forward trying to recook this recipe! My favorite so far is the russian Version called Manti with a minced meat, onion and potatoe filling. I'm sure you know those too :)
I made dumplings this evening and they were nice, but they were almost too juicy - the filling leaked everywhere. It was like a package filled with a meatball and juice. Am I perhaps not working my meat enough until sticky? (It was quite difficult to work so I had to add some water, but I don't think it was quite sticky yet)
I used to have regular dumpling parties back when I lived in Berlin! I must admit I bought frozen wrappers on those occasions, only making the dough when I was cooking for fewer people. I'll be travelling for CNY but will definitely have a party soon and tag #Jiaozifest 😊
Can you imagine someone having a conversation with Andong about food ? "Hey, Andong. what's your hobby ?" " I like cooking". "Oh, what kind of food do you cook ?" "World cuisine, bitch!" lol.
I've got exams coming up. After it's over - I was planning to throw a hotpot party for my folks as in your previous vid. Now there's #JiaoziFest. Which one should I go for?
Uuuuh difficult! I'd say go for dumplings first because of the season. But Hotpot is great too, and a bit easier to pull off if not everyone's into working with their hands.
Excellent video and thank you for the closeup on the folding process! Can you carry on with your international theme but this time with a German twist? Maultaschen!!!!
Hmmm. These look really delicious. One question though: is there an advantage in using this kind of... well... "rolling device" in contrast to a good old-fashioned "Nudelholz"? If so, what is it called? Or is it just personal preference? Anyway: great video, as always.
Olaf Ruckdeschel for dumpling wraps, Chinese style rolling sticks work very well. The best wraps are thinner to the edges and thicker in the center. So with a slim stick, you can work closely with your other hand, roll the stick and turn the dough for a few times, and a wrap is done. It’s not strict though, as long as it’s a thin round wrap (2mm -ish or thinner in thickness), it should be fine. Any tool should be working. Some of the Chinese master chefs even use a Chinese cleaver, pressing it sideway and crash the doughs into wraps.
What about red bean cake...? 🤔😁 Edit: also, while it is a bit of a cheat... why not use a dumpling press? The pleats aren't quite as nice looking, but it's a quick, simple alternative, especially if someone has a lot of trouble with the pleating or is unable due to a disability.
team effort is right, when we do it, we always to it to gether, also quite fun ... thougt we tend to make the wrappers to big, so we get XXL dumplings .... not the best xD
i would make them myself but its cheaper for me to just buy it from the supermarket, 20 dumplings for $2.80 vs if i were to buy the ingredients it would cost me nearly 3x the price
I guess you heard of Turkish Manti? Why do/did people bother putting a tiny bit of meat in dough? Preservation? Not making a mesh when cooking? Other. It is said to come from the Ujgurs in China. Does it have a Chinese origin? What is the origin of ravioli? other small pastry wrappings?
Hey, I looooove （＾Ｏ＾☆♪ your 餃子/gyoza neon sign in the background. YES, “gyoza” is Japanese. We use the same Chinese characters!! Different pronunciations!! ???????? When is Chinese New Year????????? I make a typical Japanese style gyoza with pork, Hakusui/Napa cabbage, onion, soy sauce filling but one I want to try is ground lamb with diced cherry tomatoes and soy sauce wrapped and then fried.
Let's make #JiaoziFest a thing! Make your own dumplings with your friends, post your pictures and make sure to tag #JiaoziFest and @mynameisandong on Insta. I wanna see how you guys feast for Lunar New Year! 🥟🥳🥟🥳🥟🥳
Any chance you tried using tofu? The Koreans use it and I tried it at HMart here in California. It was very good and I didn't realize it had tofu until I read the label. Might've been vegetarian but I can't be sure. It was a while ago. Filling seemed well binded and flavor was on point, but extra smooth.
Excuse me. Take a moment.
Do you have an account in bilibili? Is there an account there that belongs to you?
If it's true, it's best to add an authentication label.
Here is a Chinese international student in the US trying to learn how to make dumplings from a German.
lmfao lemme guess you have to prove that you "authentically chinese" but can't cook for shit
Ah 2 months ago, when groups of eight or more could meet without any weird looks
8 months ago :(
@@akimimiyano8883 i think when china saw this video they went "theya tooka my tradissan i will takea from them evrything" in heavy chinese accent after that they coronaad everything.
2:09 Andong, you are absolutely right! Hot-water dough 燙麵 cannot be used for the boiling method, but steaming and pot stickers. Hot-water dough is also a technique for scallion pancake 蔥油餅. The reason for using the boiling water - which, of course, you know already - is to break up the gluten formation in the wheat flour therefore creating a tender texture of the dough.
8:23 Slap like for the Bass! Epico!
holy sh*t, that reference got me!
OMG!
We've never had problems boiling 饺子 when made with "hot dough".
Also, a great way to extract moisture from the cabbage is to put it inside of a cheesecloth an tighten that. A lot of time, we'll actually re-use that cabbage juice to make the dough too.
Also, for people who have a pasta roller, or a pasta roller attachment for their stand mixer, using that to roll flat sheets of dough and a round cookie cutter to make the wrappers is a great way to get nice consistent wrappers.
It took me several years to convince my wife that MSG is both delicious and totally harmless. Now she gets upset when I forget to add it to my okonomiyaki, takoyaki, Chinese dishes, and even Southern fried chicken.
so basically you got her addicted...
🤔
Fried Chicken and MSG is a match made in heaven
Don't neglect your Slavic roots. Make pierogis! Or pierogi-dumpling-fusion!
Or more specifically, his Russian roots! He must make pelmeni! While often called the Russian tortellini, pelmeni are much more closely related to Chinese dumplings.
Good stuff! I always use regular flour-slury for the potstickers which works really well! I also like to add chinese chives to the filling. For vegetarin option - its not traditional but it works. make mushrooms duxelles (fine chopped mushrooms fried till dry) and add grated onions, ginger, garlic, chives and your sauces of choice. It's not as sticky as a meat-filling but it is pretty homogenous.
here's a tip for wrapping dumplings. I use a large soup spoon or flat cake icing spatula. With the spoon, I use the back of the spoon to scoop out the filling and flatten it on the wrapper. This makes it easier to pinch and fold the dumpling. After a few months of weekly practice, you should be able to make about 60 dumplings in 40 minutes :)
Love it that the subtitles said „moisture sauce“ instead of oyster sauce.. kinda made my day haha
Fellow UA-camr Seonkyoung Longest was like, “You think you’re allergic to MSG? Do you eat ranch dressing? Do you eat Lay’s potato chips? You’re not allergic to MSG.”
you and your friends / family all seemingly have so much fricking much fun doing these videos
Andong, what really amazes me is that you get the water to flour proportion right for the dumpling dough, which most Chinese people are confused themselves, because the water to flour ratio is different for different flour based foods. Generally, it's around 40% hydration dough for noodle, 50% for dumpling, 60% for pancake. Some foods like scallion pancakes, the dough comes out better if part of the water used is boiling water. Where do you learn all these?
This will be your BASE. Loved it.
A man of culture! 🎸
@@mynameisandong I'm gonna SLAP that like button because of this xD
Epic!
我真是服了，这个老外还知道水饺煮沸点凉水三次出锅！！！
这是个美食学霸
Stop revealing these Chinese top secrets you excellent chef! As a Chinese myself consider some of your tips work better than mine. You are amazingly good! 给你拜个早年！新年快乐安东！
I make a lot of vegetable baozi for lunch and my advice for added stickiness is sesame paste. I saw it in a video once in some fermented tofu, beansprout and sesame baozi and thought it would be a good idea.
Thank you for this video. I followed your recipe and it came out great! Really delicious.
It is this time of the year again! Absolutely fantastic Andong - the festive spirit we all need for the Chinese New Year!!
Everything about the filling and the dip is so Northern!
OMG it’s like my recipe but the only difference is that I added water chestnuts and green onions...... love it!
Making jiaozi is such a satisfying thing to do. It's what I imagine meditation to be like.
I'm actually really impressed by how good you make your dumplings! I've never seen a westerner understand and make them that well. There's a lot more to dumplings than only this video though, and I would love to see you go deeper in a video (or a series).
Here's a challenge for the new year for you Andong that I've so far haven't managed myself. There's a technique for rolling batch of dumplings sheets at once, essentially cutting down the time to 1/10th or more of the time, without making them stick together and still have all of them have the same shape. Would love to see you tackle that! :)
I made some today and they tasted wonderful
我真是服了，这老外还会做锅贴！！
If you have a potato ricer, they are awesome for squeezing the moisture out of cabbage. And blanched spinach. The cylindrical kind is particularly good.
我真是服了，这个老外还知道水饺用死面，蒸饺用烫面！
就是，这也太中国通了，让人有点怕怕！ :-)
@@julioduan7130 人家在中国留学上过电视的
This video needs more views!
Great idea!
And i love the vegan/veggie option!
A way to make this recipe even better is to finely dice the meat instead of mincing so it is more juicy and the skins need to be rolled out very thin almost translucent you can add milk instead of water and it doesn’t make much of a difference. The seal must be tight but also short and thin
I'm lazy and I roll the dough (it has to be the hot water one) out with a pasta machine and use a cookie cutter (or some other round shape) and then use a ravioli Form to close them up and Form the flat side with some pressure to the table. Never had problems and it is relatively fast. Remember before reusing your off cuts, form them to a ball and rest it again for at least 15 minutes.
For boiled dumplings, I highly recommend to add the whites of one egg (or two eggs if you prepare to make 20+ dumplings) to the dough (only the cold water dough). It will help to prevent dumplings breaking up during the boiling process and the texture will be better. Adding the whole egg will also do the trick, but the dumplings will be a bit yellow.
BTW, I always thought the hot water dough was the tricky one. It is hard to get the right ratio of water to flour, and it’s too soft to get a proper shape. The cold water dough is much easier in many ways. anyway if you want to make potstickers, you have to make hot water dough.
wow...wow...thank you for the dumplings tutorial
I love dumplings.
烫面水饺是很多北方地区的特色小吃~ the dumplings made by "hot water mixed dough" are common street food in lots of northern places of China
Jiaozi are love, jiaozi are life
gut gemacht Andong ! einfach unglaublich
Für Tadschikische Mantu nutze ich gern etwa 500g gehackte Lammschulter (von Hand gehackt, natürlich), 50g Lammfett, eine große Zwiebel, etwas Kreuzkümmel, Salz, Pfeffer. Eine vegetarische Alternative wäre es, das Lamm durch geraspelten Hokkaidokürbis zu ersetzen, die Mischung muss allerdings vor dem dämpfen noch kurz angebraten werden. Natuürlich lassen sich beide Mischungen noch nach Belieben würzen, aber das ist grob die Basis.
You don't need egg-wash to seal the store-bought dumpling wraps, you just need to dip your fingertip in a bowl of water, wet the circumference, and that's it. But I do agree that those store-bought ones are just not good enough when compared to home-made ones :/ I tried to make only-veggie dumplings for vegans, besides the fact that the filling is a bit too loose so it requires some skills to wrap the dumpling up, they turned out great. For vegetarians, try the combo of egg, glass noodles and veggies (black fungus, Chinese chives, mushrooms) :D For meat recipes, the usually is beef/lamb + carrot, and pork + leaf vegetables + shiitake mushrooms, however, I personally like really interesting fillings like pork + celery, pork + lotus root, pork + spicy green peppers, and some people ev even make pork + eggplant. The celery and lotus root really do give the filling a nice texture, and the celery adds more flavor so I like to add it to the pork meat fillings whenever, glad to see that you add celery also :D Never seen egg+tomato filling before, but at home we sometimes use homemade tomato sauce as a dip for the dumplings~~
You get a lighter crispier dough if you add rice flour to the wheat flour, maybe 50%
Danke schöne Andong für dein gelies Dumpling-Making Video,
The same recipe for Mexican tortilla de harina ( most add lard ) . Boiling water is total necessity.
Pan fried dumplings and potstickers are actually 2 different things. Potstickers actually have buckwheats in the wrapping, not just flour, usually much thicker and sometimes half leavened. And the filling typically has more collagen in it (usually through adding 皮冻) and usually all meat. It is not really fried regular dumplings.
In fact, 锅贴 is more akin to a half leavened 生煎, just in a dumpling shape.
If it’s actually fried dumplings, that’s just a 煎饺.
Thanks for the tip about vegan fillings and the importance of stickiness! I *think* (haven't tried it yet) incorporating aquafaba, or maybe even methylcellulose, could fix that. Will probably test that theory tomorrow :)
I prefer my store bought wrappers frozen and when you feel slight dampness, they're easy to seal.
Nice Video! Thinking about making a dumpling party now! Have you seen, that Mei Leaf has done a recepie on sticky ricecakes made with tea, served around chinese new year? 🙌 Happy 2020 everyone!
Just came back from Shanghai. Had some great dumplings and were happy to see your vid :) that was my first time in China. I loved original chinese food. I realy fall in love with sticky rice wich was served in an pineapple. Do you know it? Please cook it ...! :) best wishes from Ruhrgebiet and keep on going I love your channel!!!
My Chinese fiancé is coming over here (Denmark) on the super romantic day of 5月20号. Soon (Hopefully) she will be my. By hopefully I mean, that I still do not have the papers ready because of ester holidays here. So I will take notes, look at how you are doing it, and I will surprise her with some premium 饺子, and I also miss eating them from my time in Beijing, and Shanghai.
Unlike in Berlin, our Asian supermarkets even in Copenhagen are nothing but the most basic Asian food ingredients (relatively speaking)
Thank you.
Bitte gib mal Tipps für Mehl. Ich habe probiert die Marken Aurora, Diamant, Rosenmehl, alnatura und ein paar nonames. Wenn ich die jiaozi dämpfe, wird der Teig durchsichtig und fließt förmlich vom jiaozi herunter. Kürzere Dämpfzeiten, z.B. unter 10 Minuten, gehen nicht, weil sonst meine Füllung noch roh ist. Die im Laden gekauften Teigblätter sind sogar noch dünner als meine und behalten ihre Blickdichte, sowie Form etwas besser. Habe schon etliche Male Jiaozi gemacht, aber bei mir wirds nie so wie in den Videos, oder wie als ich in China gelebt habe. Ich wünschte, ich wüsste wie ich das hinbekomme.
Any chance of you doing a steamed bun episode in the near future?
a very good chance!
Yasss Looks soo good
Как мне захотелось сейчас это попробовать!!
Definitely looking forward trying to recook this recipe! My favorite so far is the russian Version called Manti with a minced meat, onion and potatoe filling. I'm sure you know those too :)
Thank you so much! I need to get to the Supermarket after Breakfast! oO
Is this rice or wheat flour?
I made dumplings this evening and they were nice, but they were almost too juicy - the filling leaked everywhere. It was like a package filled with a meatball and juice. Am I perhaps not working my meat enough until sticky? (It was quite difficult to work so I had to add some water, but I don't think it was quite sticky yet)
Love dumplings 😍
安东，很喜欢你的视频。你还可以试试加一点蒜蓉和少量五香粉也很好吃。
新年快乐🎆🎉🎊🍾️
I used to have regular dumpling parties back when I lived in Berlin! I must admit I bought frozen wrappers on those occasions, only making the dough when I was cooking for fewer people. I'll be travelling for CNY but will definitely have a party soon and tag #Jiaozifest 😊
8:23 wow was that a davie504 reference or am i just crazy
you are not crazy. Epico!
@@mynameisandong hahaha
Try adding edible xanthan gum to your veg filling and it will provide the sticky consistency you ‘r looking for
Great video...
Have seen that chopboard in some e-markets, with the extendable tray-place. Is it good? Worthy?
I like it! I recommend the small model for use at home. Keeps the work area nice and clean
@@mynameisandong danke schön / תּוֹדָה רַבָּה man!
Loving your channel, something different to the usual cooking channels in the platform
Thank you!
Schmecken die ähnlich wie Russische Manti?
while cutting the fennel, you told us that you would be cutting celery????
Can you imagine someone having a conversation with Andong about food ? "Hey, Andong. what's your hobby ?" " I like cooking". "Oh, what kind of food do you cook ?" "World cuisine, bitch!" lol.
Also eine frühe Gruß! 新春快乐！
Add some water chestnut is nice too. 😁
I've got exams coming up.
After it's over - I was planning to throw a hotpot party for my folks as in your previous vid.
Now there's #JiaoziFest.
Which one should I go for?
Uuuuh difficult! I'd say go for dumplings first because of the season. But Hotpot is great too, and a bit easier to pull off if not everyone's into working with their hands.
which flavor did you use?
Excellent video and thank you for the closeup on the folding process! Can you carry on with your international theme but this time with a German twist? Maultaschen!!!!
Yummy😋
我爱饺子
Thanks just like my Chinese food!
Hmmm. These look really delicious. One question though: is there an advantage in using this kind of... well... "rolling device" in contrast to a good old-fashioned "Nudelholz"? If so, what is it called? Or is it just personal preference?
Anyway: great video, as always.
Olaf Ruckdeschel for dumpling wraps, Chinese style rolling sticks work very well. The best wraps are thinner to the edges and thicker in the center. So with a slim stick, you can work closely with your other hand, roll the stick and turn the dough for a few times, and a wrap is done.
It’s not strict though, as long as it’s a thin round wrap (2mm -ish or thinner in thickness), it should be fine. Any tool should be working. Some of the Chinese master chefs even use a Chinese cleaver, pressing it sideway and crash the doughs into wraps.
Bei "Baoyuan Dumplings" in Beijing sensationelle Kung Pao Dumplings gegessen. War mal ne neue Füllung!
谢谢 德国老师。
In Polen heißen die pirogy
What about red bean cake...? 🤔😁
Edit: also, while it is a bit of a cheat... why not use a dumpling press? The pleats aren't quite as nice looking, but it's a quick, simple alternative, especially if someone has a lot of trouble with the pleating or is unable due to a disability.
can you make kimchi next?
Hi
team effort is right, when we do it, we always to it to gether, also quite fun ...
thougt we tend to make the wrappers to big, so we get XXL dumplings .... not the best xD
i would make them myself but its cheaper for me to just buy it from the supermarket, 20 dumplings for $2.80 vs if i were to buy the ingredients it would cost me nearly 3x the price
Andong: throw your own Jiaozi fest!
2020: No.
I literally just had dumplings tonight in Berlin ....with my friends ... like 1 hour ago/
And we all know how awfully Jiaozo fest turned out :'D
I just found that funny
I guess you heard of Turkish Manti?
Why do/did people bother putting a tiny bit of meat in dough? Preservation? Not making a mesh when cooking? Other.
It is said to come from the Ujgurs in China. Does it have a Chinese origin? What is the origin of ravioli? other small pastry wrappings?
I would assume it's easier to carry dumplings to the fields/on a journey/etc. plus it lets you use a small amount of meat to feed a lot of people.
Where to buy MSG?
Asian grocery store - or online.
Andong: Talking dough, talking filling, veggies, we're doing good, doing good, spicing it up...... 5:24 MSG.... *Was there ever any doubt?*
Hey, I looooove （＾Ｏ＾☆♪ your 餃子/gyoza neon sign in the background. YES, “gyoza” is Japanese. We use the same Chinese characters!! Different pronunciations!!
???????? When is Chinese New Year?????????
I make a typical Japanese style gyoza with pork, Hakusui/Napa cabbage, onion, soy sauce filling but one I want to try is ground lamb with diced cherry tomatoes and soy sauce wrapped and then fried.
did you just made a BASS reference? :D
EPICO!
Beginner friendly solution: Go to your local asian market and buy their store made dumpling skin, it's also cheaper I think.
Please invite me next year!!!
What is your Instagram?
2 months later...
跟我做煎饺的方式一摸一样惹
Ich find's geil. Awesome
蘸料的话用山西陈醋加老干妈就好。没必要加蒜葱。