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(https://support.google.com/youtube/answer/3037019#zippy=%2Ccheck-that-youre-signed-into-youtube) Learn more () (https://accounts.google.com/ServiceLogin?service=youtube&uilel=3&passive=true&continue=https%3A%2F%2Fwww.youtube.com%2Fsignin%3Faction_handle_signin%3Dtrue%26app%3Ddesktop%26hl%3Den%26next%3D%252Fwatch%253Fapp%253Ddesktop%2526v%253DZnf73dsFdC8%2526t%253D0s&hl=en) Sign in How to Make Chinese Dumplings From Scratch (/@SoupedUpRecipes) () (Souped Up Recipes) (/@SoupedUpRecipes) Souped Up Recipes Souped Up Recipes Verified 1.89M subscribers <__slot-el>() Subscribe <__slot-el>() Subscribed (I like this) 27K (I dislike this) (Share) Share () Download Download (Save) Save () 1M views 6 years ago 1,040,643 views \u2022 Sep 12, 2018 Show less \ud83d\udd2aPURCHASE A KNIFE SET - (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbjFTRzBWbHhWclpubnJNc3JLWnJPNWQ4dzJJd3xBQ3Jtc0tsbGhVaFFtY0tGb0hHREs4WTNzdFk4RGJjQVdVS2N6X1pyWDV5NEZZRW9rYkZ4ZF9ndlpIc090VmFEQlFVVlZ3RVpxS2N6Q2dZNGRFMjZPZE1wTktRSllPNnRPZzBucndndTFBMl91WVg4NkpqbjNVWQ&q=https%3A%2F%2Fgeni.us%2F3-pc-damascus-knife&v=Znf73dsFdC8) https://geni.us/3-pc-damascus-knife \ud83d\udd0e BROWSE ALL INGREDIENTS & KITCHENWARE - (https://www.curatedkitchenware.com/?utm_source=youtube&utm_medium=product_shelf) https://www.curatedkitchenware.com \u2764\ufe0f SUPPORT THE CHANNEL - (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqa3RoQ0QyRzA3TVdUblJhQUFNWDFSRGRPcTN5UXxBQ3Jtc0ttWjlPanNyZ1dRTEVWczlyUjFramVfNEl6VlZCU2FXcExHY0Vwd3FpNDRtcWdMcVk0d2p2R3hBSTRFY21yVG9OaFpVMUUyM3plaVVpRjN6azBzaDVINFlsUThPSHkzN1lrcHRIbjZDNnQ2NmVFUzQ2OA&q=https%3A%2F%2Fwww.patreon.com%2Fsoupeduprecipes&v=Znf73dsFdC8) () /\u00a0soupeduprecipes \u2026 ...more ...more Key moments () View all (/watch?v=Znf73dsFdC8&t=101s) () (add 2 eggs and water to the flour) add 2 eggs and water to the flour (add 2 eggs and water to the flour) add 2 eggs and water to the flour 1:41 (/watch?v=Znf73dsFdC8&t=101s) (add 2 eggs and water to the flour) add 2 eggs and water to the flour 1:41 (/watch?v=Znf73dsFdC8&t=146s) () (add half teaspoon of salt) add half teaspoon of salt (add half teaspoon of salt) add half teaspoon of salt 2:26 (/watch?v=Znf73dsFdC8&t=146s) (add half teaspoon of salt) add half teaspoon of salt 2:26 (/watch?v=Znf73dsFdC8&t=298s) () (use chinese celery) use chinese celery (use chinese celery) use chinese celery 4:58 (/watch?v=Znf73dsFdC8&t=298s) (use chinese celery) use chinese celery 4:58 (/watch?v=Znf73dsFdC8&t=462s) () (put your dough on the cutting board) put your dough on the cutting board (put your dough on the cutting board) put your dough on the cutting board 7:42 (/watch?v=Znf73dsFdC8&t=462s) (put your dough on the cutting board) put your dough on the cutting board 7:42 (/watch?v=Znf73dsFdC8&t=499s) () (sprinkle some flour on the top) sprinkle some flour on the top (sprinkle some flour on the top) sprinkle some flour on the top 8:19 (/watch?v=Znf73dsFdC8&t=499s) (sprinkle some flour on the top) sprinkle some flour on the top 8:19 (/watch?v=Znf73dsFdC8&t=551s) () (cover it with a slightly damp towel) cover it with a slightly damp towel (cover it with a slightly damp towel) cover it with a slightly damp towel 9:11 (/watch?v=Znf73dsFdC8&t=551s) (cover it with a slightly damp towel) cover it with a slightly damp towel 9:11 (/watch?v=Znf73dsFdC8&t=563s) () (roll it into a round wrapper) roll it into a round wrapper (roll it into a round wrapper) roll it into a round wrapper 9:23 (/watch?v=Znf73dsFdC8&t=563s) (roll it into a round wrapper) roll it into a round wrapper 9:23 (/watch?v=Znf73dsFdC8&t=604s) () (wrap the dumplings) wrap the dumplings (wrap the dumplings) wrap the dumplings 10:04 (/watch?v=Znf73dsFdC8&t=604s) (wrap the dumplings) wrap the dumplings 10:04 Transcript Follow along using the transcript. () Show transcript (/@SoupedUpRecipes) () Souped Up Recipes 1.89M subscribers () (/channel/UC3HjB3X8jeENm46HCkI0Inw/videos) Videos () (/channel/UC3HjB3X8jeENm46HCkI0Inw/about) About () (/channel/UC3HjB3X8jeENm46HCkI0Inw/videos) Videos () (/channel/UC3HjB3X8jeENm46HCkI0Inw/about) About () (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqbno0bjhXU2k0ZmV6cTRyYVZvcW1kWC1UZ3N6QXxBQ3Jtc0tsdG9ZRW1JeUhVUmxBMDE1bkZrTk5lZWxsakN2ZFQzTzMwUHVDcnRDN3MxbkJqRjZRTUo2NldvYTI0Y05FdVNHV2E3VV9yT3FndzlJbWhsWlc2Ti1hZTB1MUtjc1ZDMHg2WjFYaS04R3lRSFdWcFVXTQ&q=https%3A%2F%2Fwww.patreon.com%2Fsoupeduprecipes) () Join Patreon Show less How to Make Chinese Dumplings From Scratch 1,040,643 views 1M views Sep 12, 2018 (I like this) 27K (I dislike this) (Share) Share () Download Download (Save) Save () Shop the Souped Up Recipes store () 3 Piece Kitchen Knife Set (Chef's Knife, Cleaver and Paring Knife) - Upgrade your knives, for the last time! $99.99 Curated Kitchenware Worthy of being passed down, without the high price tag! 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TEMPERATURE RANGE - (-58\u00b0F to 752\u00b0F) / (-50\u00b0C to +400\u00b0C) PACKAGE INCLUDES - 1 Thermometer 1 User Manual 1 pair of AAA batteries Please keep in mind that what you get is the surface temperature not the inside temperature. Thermometer collects the infrared radiation energy from surface of the stuff that is focused by red laser, and transfers this information into electric signal via photodetector, then analyzes and calculates its temperature. Shop Curated Kitchenware () Electric Pepper Mill - Just turn it over and it will grind your pepper! $25.99 Curated Kitchenware USB RECHARGEABLE - This electric pepper grinder has a 1200mAh rechargeable battery. When fully charged, you can use it up to 200 times, assume every time you grind 1 tsp of black peppers. No need to spend extra money to buy batteries. OPERATE WITH ONE HAND - Using the gravity sensor. It grinds the pepper when you turn it upside down and it automatically stops when you turn it back up. It can be operated with only one hand - very friendly to people who have wrist problems. LARGE CAPACITY - The 170ml glass container holds a lot of peppers, no need to refill it frequently. EASY TO ADJUST - Simply twist the knob to select fine, medium, or coarse grind. Shop Curated Kitchenware () 11 Pc Stainless Steel Measuring Spoons and Cups Set $14.99 Curated Kitchenware 11 PIECES INCLUDED - 5 measuring cups and 6 measuring spoons. PRECISE SCALE - Both metric and US systems are engraved on the handle to reduce any measuring errors for cooking or baking. STACKABLE - Design allows each piece to nest inside another, allowing you to store them in any drawer, cabinet, or cupboard. FINEST MATERIALS - Made with 304 stainless steel, not a not paint finish. It is corrosion resistant and dishwasher safe. The polished smooth edge prevents scratching your hands. EASY TO CLEAN - Simply rinse it under running water or throw it into the dishwasher. Shop Curated Kitchenware () Mooncake Making Kit - 4 shapes w/ 16 designs $14.99 Curated Kitchenware Some holidays just aren't the same without mooncakes! Get your mooncake molds today and celebrate with up to 16 different beautiful patterns. Shop Curated Kitchenware 898 Comments Sort comments Sort by Top comments Newest first (Default profile photo) Add a comment... (/@DanielSosnoski) () (/@DanielSosnoski) @DanielSosnoski (/watch?v=Znf73dsFdC8&lc=Ugy8l64GBK4D2eT7NHJ4AaABAg) 1 year ago I made them. Followed your directions to the letter. Kneading the dough and making the filling took me all afternoon. This was not an easy dish. This was a huge amount of work. They came out so good. I made a dipping sauce with aged soyu, aged black vinegar, and sriracha. Happy to have the extra ones in the freezer. They will be a great snack or lunch. For those of you thinking of doing this, spend your time with the dough exactly as she says. The texture is phenomenal. Show less Read more () Like 59 () Dislike () Reply () 3 replies () 3 replies (/@istenafazekakkoztisjelen) () (/@istenafazekakkoztisjelen) @istenafazekakkoztisjelen (/watch?v=Znf73dsFdC8&lc=UgwdxajNcuoBKGLnBr14AaABAg) 1 year ago Dear Mandy, thank you for the dumpling videos! We celebrated our 2023 year's 1st day with pork and cabbage filled dumplings, thanks to you! I got the recipe for the filling, wrapper and dipping sauce from 3 different videos of yours. Last year we tried steamed dumplings with premade gyoza wrappers, but we found it not so good, so this year we gave another chance to our dumpling frenzy, only I searched for trustworthy recipe for filling, wrapper and dipping sauce to make. And it meant so much difference to make it at home by hand! We choose the panfried and steamed version as you showed in this video, used bread flour for the wrapper, it was a dream to have so crusty and moist dumplings! We have another batch at the freezer. So we will have another chance to eat it soon! Thank you for your informative, helpful and super friendly recipe videos, it is a pleasure to watch any of it because of your kind and caring personality! (\u2764) \ufe0f(\ud83d\ude18) Show less Read more () Like 20 () Dislike () Reply (/@thalissonrojo9498) () (/@thalissonrojo9498) @thalissonrojo9498 (/watch?v=Znf73dsFdC8&lc=UgwC-xey_tz_h5hRdBF4AaABAg) 4 years ago (edited) Omg I love when she gives all the explanation about the choice of the flour, those tips were crucial to me THANK YOU Show less Read more () Like 72 () Dislike () Reply (/@buddymc) () (/@buddymc) @buddymc (/watch?v=Znf73dsFdC8&lc=Ugyzs4CjGz3qlGEsT4l4AaABAg) 5 years ago Wow! I've been learning Chinese Cooking for years. Have lots of Chinese cookbooks, but your videos are the best learning experience I've had. I've learned more tips and tricks in 3 videos than I've learned in 10 cookbooks. Show us more!! Show less Read more () Like 121 () Dislike () Reply () 3 replies () 3 replies (/@grayvining6008) () (/@grayvining6008) @grayvining6008 (/watch?v=Znf73dsFdC8&lc=UgxKQPDbvLakz6AteCZ4AaABAg) 5 years ago Made 100 on Friday and Saturday. So delicious!!! Managed to freeze some. My wife is crazy for these dumplings. We worked hard but it was so worth the effort. We\u2019ll do it again very soon!!! This weekend we\u2019re gonana tackle the wonton soup, fried wontons and egg rolls. May as well do both while the oil is hot! (\ud83d\ude0b) Thank you, thank you for your delicious recipes and all the hard work you put into producing these shows!!! Show less Read more () Like 81 () Dislike () Reply (/@janetobrien947) () (/@janetobrien947) @janetobrien947 (/watch?v=Znf73dsFdC8&lc=UgwQLSW3lPNijP55n-F4AaABAg) 2 years ago I was absolutely blown away by the 24 dumpling wrappers video. She makes everything look so simple yet elegant. Of course, having tried a few variations of wrapping, I know wrapping dumplings is anything but simple. I'm completely convinced that I must now dedicate an entire weekend to attempting the homemade wrappers and forget store bought. What a wonderful winter weekend enterprise this endeavor will be! Show less Read more () Like 10 () Dislike () \u2764 by Souped Up Recipes () Reply (/@elmajavonitalla4519) () (/@elmajavonitalla4519) @elmajavonitalla4519 (/watch?v=Znf73dsFdC8&lc=UgxwV9zm2CwP6KPHnqZ4AaABAg) 4 years ago I really love her nd love how she really explain and share all her delicious recipes thanks so much Ma'am Godbless u always. Show less Read more () Like 148 () Dislike () Reply () 1 reply () 1 reply (/@amandadadesky5192) () (/@amandadadesky5192) @amandadadesky5192 (/watch?v=Znf73dsFdC8&lc=UgxVnr6W2ENRZb0zYNV4AaABAg) 3 years ago I've watched probably a dozen or so dumpling tutorials in the past six weeks, and by far, yours is the most user-friendly. Thank you so much for sharing this with us. (\ud83d\udc9a) Show less Read more () Like 53 () Dislike () Reply (/@robertmooking6474) () (/@robertmooking6474) @robertmooking6474 (/watch?v=Znf73dsFdC8&lc=UgxefbnXhvE_Ld5rfNp4AaABAg) 4 years ago You are the best teacher and many thanks for your amazing recipes, I admire your clear, simple explanations that always seem to anticipate and answer the doubts that might appear in the reader's mind as well as your very efficient use of words and images to enhance clarity. You make me feel that very good homemade Chinese cuisine is accesible even for a novice like me. Thank you! Show less Read more () Like 19 () Dislike () \u2764 by Souped Up Recipes () Reply (/@proffloff) () (/@proffloff) @proffloff (/watch?v=Znf73dsFdC8&lc=UgwJaca5xwlP-9GiGUp4AaABAg) 1 year ago Made these (with pork instead of chicken and with scallions instead of spinach) and don't think I've eaten this much in years. Amazing recipe! Thank you (\ud83d\udc95) Show less Read more () Like 5 () Dislike () Reply (/@tay9sdaughter121) () (/@tay9sdaughter121) @tay9sdaughter121 (/watch?v=Znf73dsFdC8&lc=UgwgeneHaYzpoAi-rZh4AaABAg) 3 years ago Yes I am drooling all over the screen. I will make this for my family tonight. Thank you for sharing with us. I think you are amazing. Sending you love from Pennsylvania \ud83c\uddfa\ud83c\uddf2 Show less Read more () Like 11 () Dislike () Reply (/@beesknees3787) () (/@beesknees3787) @beesknees3787 (/watch?v=Znf73dsFdC8&lc=UgwIxRuBJLADLYRLsQl4AaABAg) 2 years ago My favorite Chinese restaurant moved from homemade dumplings to store bought ones and I haven\u2019t been able to find anything better. I will try this, thank you so much! Show less Read more () Like 3 () Dislike () Reply (/@hinas_for_life) () (/@hinas_for_life) @hinas_for_life (/watch?v=Znf73dsFdC8&lc=Ugy5N6BW8LtQ0xEiZd54AaABAg) 1 year ago I haven't made homemade dumplings in over 20 years, after watching your video I much give it a go again. As you said homemade wrappers are 100 times better than the thin shop ones!, Thank you as always for great videos!!! Show less Read more () Like 4 () Dislike () Reply (/@kaylinvue) () (/@kaylinvue) @kaylinvue (/watch?v=Znf73dsFdC8&lc=Ugz3qSXVcu8BDhiTbql4AaABAg) 6 years ago Thanks for always having a simple constructive description ! Makes it nice & easy instead of having to click into another link (\ud83d\ude09) (\ud83d\ude09) (\ud83d\ude09) Show less Read more () Like 8 () Dislike () \u2764 by Souped Up Recipes () Reply (/@janebielski1154) () (/@janebielski1154) @janebielski1154 (/watch?v=Znf73dsFdC8&lc=Ugx3ZetzRSaiDlsGzAp4AaABAg) 4 years ago she is amazing . not too fast not too slow and dont talk your butt off she is perfect you actuallly can enjoy what she does and shows. thank you Show less Read more () Like 2 () Dislike () Reply (/@MeliBeads) () (/@MeliBeads) @MeliBeads (/watch?v=Znf73dsFdC8&lc=UgwlsWl606TXHif5py94AaABAg) 4 years ago Hi dear! I start looking for dumpling recipe.After google put so many pages in front of me I chose yours ,how happy am I .You are very kind and talented.Thank your this detailed show! Never eat but I bet this are so good as they look in this video.I have only all plane flour,but here's come your trick with the eggs .Great. Show less Read more () Like 2 () Dislike () \u2764 by Souped Up Recipes () Reply (/@duffkw) () (/@duffkw) @duffkw (/watch?v=Znf73dsFdC8&lc=Ugzeycgxs2E-S_wQ2gl4AaABAg) 5 years ago Amazing recipe and technique, I just finished making the dumpling dough, I usually just buy these at the International Market here in Nashville, Tennessee but today I am doing your recipe from scratch. Thank you so very much for sharing your families recipes with us. I ( we ) greatly appreciate it. Very informative techniques, love watching your videos. I always post my meals on FB, cant wait to snap a picture of these and post. Thanks again. Show less Read more () Like 16 () Dislike () \u2764 by Souped Up Recipes () Reply (/@svamberiv7999) () (/@svamberiv7999) @svamberiv7999 (/watch?v=Znf73dsFdC8&lc=UgyopjX6DpTB3l-VM114AaABAg) 5 years ago Your recipes are devine! \nBut my very favourite part is watching and listening to the traditional Chinese method of preparing the food... I believe it is reason, I am able to duplicate the foods you demonstrate here with such authenticity.\nThank you (\ud83d\udc9d) Show less Read more () Like 3 () Dislike () Reply (/@nadiapersonal8406) () (/@nadiapersonal8406) @nadiapersonal8406 (/watch?v=Znf73dsFdC8&lc=UgzO10XIP1pohQCRQb14AaABAg) 3 years ago These dumplings are MAGIC! Thank you for the details and secrets! It was a process but hand made wraps and filling are indeed better than store bought or take out! My 18 year old said it was worth the wait and I am making more tonight!! You are super sweet and I love your energy!! Thank you for sharing your delicious recipe! Show less Read more () Like 2 () Dislike () Reply (/@Ldm0320) () (/@Ldm0320) @Ldm0320 (/watch?v=Znf73dsFdC8&lc=UgzrIkgRIWs9J8DybWx4AaABAg) 6 years ago I hit Like immediately because \n1. This is a good channel and \n2. Dumplings! Show less Read more () Like 18 () Dislike () \u2764 by Souped Up Recipes () Reply () (Comments) Comments 898 Top comments Newest first () () () (Key moments) Key moments () (/watch?v=Znf73dsFdC8&t=101s) () (add 2 eggs and water to the flour) add 2 eggs and water to the flour (add 2 eggs and water to the flour) add 2 eggs and water to the flour 1:41 (/watch?v=Znf73dsFdC8&t=101s) (add 2 eggs and water to the flour) add 2 eggs and water to the flour 1:41 () (/watch?v=Znf73dsFdC8&t=146s) () (add half teaspoon of salt) add half teaspoon of salt (add half teaspoon of salt) add half teaspoon of salt 2:26 (/watch?v=Znf73dsFdC8&t=146s) (add half teaspoon of salt) add half teaspoon of salt 2:26 () (/watch?v=Znf73dsFdC8&t=298s) () (use chinese celery) use chinese celery (use chinese celery) use chinese celery 4:58 (/watch?v=Znf73dsFdC8&t=298s) (use chinese celery) use chinese celery 4:58 () (/watch?v=Znf73dsFdC8&t=462s) () (put your dough on the cutting board) put your dough on the cutting board (put your dough on the cutting board) put your dough on the cutting board 7:42 (/watch?v=Znf73dsFdC8&t=462s) (put your dough on the cutting board) put your dough on the cutting board 7:42 () (/watch?v=Znf73dsFdC8&t=499s) () (sprinkle some flour on the top) sprinkle some flour on the top (sprinkle some flour on the top) sprinkle some flour on the top 8:19 (/watch?v=Znf73dsFdC8&t=499s) (sprinkle some flour on the top) sprinkle some flour on the top 8:19 () (/watch?v=Znf73dsFdC8&t=551s) () (cover it with a slightly damp towel) cover it with a slightly damp towel (cover it with a slightly damp towel) cover it with a slightly damp towel 9:11 (/watch?v=Znf73dsFdC8&t=551s) (cover it with a slightly damp towel) cover it with a slightly damp towel 9:11 () (/watch?v=Znf73dsFdC8&t=563s) () (roll it into a round wrapper) roll it into a round wrapper (roll it into a round wrapper) roll it into a round wrapper 9:23 (/watch?v=Znf73dsFdC8&t=563s) (roll it into a round wrapper) roll it into a round wrapper 9:23 () (/watch?v=Znf73dsFdC8&t=604s) () (wrap the dumplings) wrap the dumplings (wrap the dumplings) wrap the dumplings 10:04 (/watch?v=Znf73dsFdC8&t=604s) (wrap the dumplings) wrap the dumplings 10:04 () (/watch?v=Znf73dsFdC8&t=661s) () (add some oil) add some oil (add some oil) add some oil 11:01 (/watch?v=Znf73dsFdC8&t=661s) (add some oil) add some oil 11:01 () (/watch?v=Znf73dsFdC8&t=717s) () (flip all the dumplings to the other side and slightly fry) flip all the dumplings to the other side and slightly fry (flip all the dumplings to the other side and slightly fry) flip all the dumplings to the other side and slightly fry 11:57 (/watch?v=Znf73dsFdC8&t=717s) (flip all the dumplings to the other side and slightly fry) flip all the dumplings to the other side and slightly fry 11:57 () Sync to video time () Sync to video time () (Products) Products () Souped Up Recipes tagged products below. 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Curated Kitchenware $14.99 () View () Heavy Duty Kitchen Shears with Magnetic Holder (Scissors Only) Curated Kitchenware $12.99 () View () Mandoline Food Slicer (includes additional 13 attachments) Curated Kitchenware $25.99 () View () 64 Piece Cake & Cookie Decorating Supplies Kit Curated Kitchenware $16.99 () View () Wooden Stamp Set - For Mooncakes and Other Desserts Curated Kitchenware $11.99 () View () (Description) Description () How to Make Chinese Dumplings From Scratch 27K Likes 1,040,643 Views 2018 Sep 12 \ud83d\udd2aPURCHASE A KNIFE SET - (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbThJY3l3WEx2NVRCdk95UFlwQ2l4WElUa0NLd3xBQ3Jtc0tudVJMV1A3NWZBMUxWeWJVY2FHYjR0R29MLXhkRDJYaXJ2Y2xac3kxMzhaVkhWeFJ2ZkV3TFBGdklZZEx3MVQyRXlFckViR3Q4LUotbDhzUXlnbThrVEk4OVBQOTZQZVdubDhFMWNqR3ZVVXZ2Vzl6NA&q=https%3A%2F%2Fgeni.us%2F3-pc-damascus-knife&v=Znf73dsFdC8) https://geni.us/3-pc-damascus-knife \ud83d\udd0e BROWSE ALL INGREDIENTS & KITCHENWARE - (https://www.curatedkitchenware.com/?utm_source=youtube&utm_medium=product_shelf) https://www.curatedkitchenware.com \u2764\ufe0f SUPPORT THE CHANNEL - (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbkFzeDJVa2Mxb0pYQW5mVlkyTkNfbzdReHB4d3xBQ3Jtc0ttaHN4WlZURFRaeklReGllRFVKR0c4enotc3dlY3hadmFpNUZqVzNFcFQzRGRVWEkwVXBGbDBzQ2t3MnhqTFpjbGdYRjhCLWVreUhRRVUtZTNrdDRCMVY5dkE0aGlucUtYUFRseGg3ZUVQMzdoaTFWaw&q=https%3A%2F%2Fwww.patreon.com%2Fsoupeduprecipes&v=Znf73dsFdC8) () /\u00a0soupeduprecipes Hi everyone, today I will show you how to make dumplings from scratch. I know it is time-consuming but there is nothing that could taste better than homemade dumplings. This recipe will make you the most delicious and juicy dumpling. \n\n\ud83e\udd62 PRINTABLE RECIPE - check back later\n\nIngredients for the Wrapper (Enough to Make 50-60 Dumplings) 400 grams of dumpling flour (you can use bread flour or use high protein content flour.) 210 grams of room temperature water 1/2 tsp of salt Ingredients For The Filling 350 grams of ground pork 200 grams of Chinese celery (You can also use regular celery) 1/2 cup of diced scallion 1.5 tbsp soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbUpXQjRSWHU0b2NHbnBfZnhzT2VfN1Nka01RQXxBQ3Jtc0tuZjlRSWNsWWlEcGxTM3ZVQmdiYzNuUFNXSzc4XzBDVy11cDZZbHlXaWhOa202Rkd1YTQ2VnhGNGtpQ1kteVJFUjJMdlNrYkVYUEVYVGd2MmxVTFNaeUxTYjFETzRfeXJXNWlWN05RdGh0U1JVSVdMcw&q=https%3A%2F%2Fgeni.us%2FwABlLXf&v=Znf73dsFdC8) https://geni.us/wABlLXf ] 1.5 tsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbTlPeVRlSjVzV05wQlRvQ21MaG43MlVvbTFKUXxBQ3Jtc0tsT2tvamhpTDhrZk9iLWVjTmZrTjRCdElrZC1xSS1ldXVlV1ZLaGoteHR4dG1JQmQ2R0dOOW1POFFNbUZ0WTduTWM4bnRmWHVqQUdRbnJkZEItb1VZRXlscE5jM1VnOG92bnVjSFdkWVM0a2Q5WkRPMA&q=https%3A%2F%2Fgeni.us%2FP0u6&v=Znf73dsFdC8) https://geni.us/P0u6 ] garlic ginger puree (3 slices of ginger + 2 cloves of garlic + 2 tbsp of water) 1 tbsp of vegetable oil 1/2 tsp of salt 1 egg INSTRUCTION For making dumplings, you want to used dumpling flour, we call it \u9ad8\u7b4b\u9762\u7c89. If you can not find dumpling flour, you can use bread flour. Just check the protein content before picking a brand (10% is good). If you can\u2019t even find bread flour, I have a trick. You can use all-purpose flour and add 2 eggs and water to the flour to make it higher in protein. I like to measure it together because each egg is different. Here is my suggestion - for every 400 grams of all-purpose flour you will need 205 - 210 grams of the egg/water mixture. Now you know the secret behind the perfect dumpling wrapper. We can get started. Measure out 400 grams of dumpling flour and add 1/2 tsp of salt. Give it a mix then slowly pour in 200 to 210 grams of room temperature water. Use chopsticks to stir it while you are adding the water. Gathering all the flour together and make it into a dough. Knead the dough for about 5-6 minutes or until smooth. Cover it and let it sit for 20 minutes. 20 minutes later, knead it again for another 5 minutes. Cover it with a slightly damp towel and let it sit for 1hour. The reason we knead it twice is to help develop the protein. That will make sure your dumpling wrapper has great texture. While waiting, you can make the filling. Today I am making my pork celery filling. It is very easy. You will need 350 grams of ground pork, 200 grams of celery, 1/2 cup of diced scallion, 1.5 tbsp soy sauce, 1.5 tsp of oyster sauce, 1 tbsp of vegetable oil, 1/2 tsp of salt, 1 egg, some garlic ginger puree. Stir it within one direction for 6-8minutes and beat the filling. Set the filling in the fridge and we will take a look of the dough. It should be more soft and playable. Now it is the time to divide the dough into many small and even pieces. Put your dough on the cutting board and sprinkle some flour to prevent stickiness. Roll the dough into a thick piece. Then cut it into thick strips. Make sure you measure it so the strips turn out with the same thickness. Once you finished that, line them up together. Cut it into small pieces. Use something to measure it as well. It doesn\u2019t matter the length and the width as long as all the dough pieces are the same size. I normally don\u2019t use a scale, but if you ask, I will say each dough should be about 11-12 grams. Cover it with a slightly damp towel and we can start making the dumpling wrappers. Take one piece and flatten it by your hand. Roll it into a round wrapper with a thick middle and thin edge. The size can be big or small, depends on how big dumplings do you want to make. Take some filling. Put it on the wrapper. Fold the wrapper in half and pinch it a little bit. Push both sides toward to the middle and sew the edge. Reinforce it just to make sure they won\u2019t open when cooking. This recipe is enough to make about 50 -60 dumplings. Add some oil to a frying pan. Place the dumplings in and wait for a minute or 2. Pour in 1/4 cup of water. Cover it. Let it cook until all the water is gone. If your lid can be completely sealed, do leave a small gap to let the steam come out. Once all the liquid is evaporated, check the bottom to see the color. If it is nice and golden brown. You can plate them up and serve with your favorite dipping sauce. Show less ...more \ud83d\udd2aPURCHASE A KNIFE SET - (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbThJY3l3WEx2NVRCdk95UFlwQ2l4WElUa0NLd3xBQ3Jtc0tudVJMV1A3NWZBMUxWeWJVY2FHYjR0R29MLXhkRDJYaXJ2Y2xac3kxMzhaVkhWeFJ2ZkV3TFBGdklZZEx3MVQyRXlFckViR3Q4LUotbDhzUXlnbThrVEk4OVBQOTZQZVdubDhFMWNqR3ZVVXZ2Vzl6NA&q=https%3A%2F%2Fgeni.us%2F3-pc-damascus-knife&v=Znf73dsFdC8) https://geni.us/3-pc-damascus-knife \ud83d\udd0e BROWSE ALL INGREDIENTS & KITCHENWARE - (https://www.curatedkitchenware.com/?utm_source=youtube&utm_medium=product_shelf) https://www.curatedkitchenware.com \u2764\ufe0f SUPPORT THE CHANNEL - (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbkFzeDJVa2Mxb0pYQW5mVlkyTkNfbzdReHB4d3xBQ3Jtc0ttaHN4WlZURFRaeklReGllRFVKR0c4enotc3dlY3hadmFpNUZqVzNFcFQzRGRVWEkwVXBGbDBzQ2t3MnhqTFpjbGdYRjhCLWVreUhRRVUtZTNrdDRCMVY5dkE0aGlucUtYUFRseGg3ZUVQMzdoaTFWaw&q=https%3A%2F%2Fwww.patreon.com%2Fsoupeduprecipes&v=Znf73dsFdC8) () /\u00a0soupeduprecipes Hi everyone, today I will show you how to make dumplings from scratch. I know it is time-consuming but there is nothing that could taste better than homemade dumplings. This recipe will make you the most delicious and juicy dumpling. \n\n\ud83e\udd62 PRINTABLE RECIPE - check back later\n\nIngredients for the Wrapper (Enough to Make 50-60 Dumplings) 400 grams of dumpling flour (you can use bread flour or use high protein content flour.) 210 grams of room temperature water 1/2 tsp of salt Ingredients For The Filling 350 grams of ground pork 200 grams of Chinese celery (You can also use regular celery) 1/2 cup of diced scallion 1.5 tbsp soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbUpXQjRSWHU0b2NHbnBfZnhzT2VfN1Nka01RQXxBQ3Jtc0tuZjlRSWNsWWlEcGxTM3ZVQmdiYzNuUFNXSzc4XzBDVy11cDZZbHlXaWhOa202Rkd1YTQ2VnhGNGtpQ1kteVJFUjJMdlNrYkVYUEVYVGd2MmxVTFNaeUxTYjFETzRfeXJXNWlWN05RdGh0U1JVSVdMcw&q=https%3A%2F%2Fgeni.us%2FwABlLXf&v=Znf73dsFdC8) https://geni.us/wABlLXf ] 1.5 tsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce: (https://www.youtube.com/redirect?event=video_description&redir_token=QUFFLUhqbTlPeVRlSjVzV05wQlRvQ21MaG43MlVvbTFKUXxBQ3Jtc0tsT2tvamhpTDhrZk9iLWVjTmZrTjRCdElrZC1xSS1ldXVlV1ZLaGoteHR4dG1JQmQ2R0dOOW1POFFNbUZ0WTduTWM4bnRmWHVqQUdRbnJkZEItb1VZRXlscE5jM1VnOG92bnVjSFdkWVM0a2Q5WkRPMA&q=https%3A%2F%2Fgeni.us%2FP0u6&v=Znf73dsFdC8) https://geni.us/P0u6 ] garlic ginger puree (3 slices of ginger + 2 cloves of garlic + 2 tbsp of water) 1 tbsp of vegetable oil 1/2 tsp of salt 1 egg INSTRUCTION For making dumplings, you want to used dumpling flour, we call it \u9ad8\u7b4b\u9762\u7c89. If you can not find dumpling flour, you can use bread flour. Just check the protein content before picking a brand (10% is good). If you can\u2019t even find bread flour, I have a trick. You can use all-purpose flour and add 2 eggs and water to the flour to make it higher in protein. I like to measure it together because each egg is different. Here is my suggestion - for every 400 grams of all-purpose flour you will need 205 - 210 grams of the egg/water mixture. Now you know the secret behind the perfect dumpling wrapper. We can get started. Measure out 400 grams of dumpling flour and add 1/2 tsp of salt. Give it a mix then slowly pour in 200 to 210 grams of room temperature water. Use chopsticks to stir it while you are adding the water. Gathering all the flour together and make it into a dough. Knead the dough for about 5-6 minutes or until smooth. Cover it and let it sit for 20 minutes. 20 minutes later, knead it again for another 5 minutes. Cover it with a slightly damp towel and let it sit for 1hour. The reason we knead it twice is to help develop the protein. That will make sure your dumpling wrapper has great texture. While waiting, you can make the filling. Today I am making my pork celery filling. It is very easy. You will need 350 grams of ground pork, 200 grams of celery, 1/2 cup of diced scallion, 1.5 tbsp soy sauce, 1.5 tsp of oyster sauce, 1 tbsp of vegetable oil, 1/2 tsp of salt, 1 egg, some garlic ginger puree. Stir it within one direction for 6-8minutes and beat the filling. Set the filling in the fridge and we will take a look of the dough. It should be more soft and playable. Now it is the time to divide the dough into many small and even pieces. Put your dough on the cutting board and sprinkle some flour to prevent stickiness. Roll the dough into a thick piece. Then cut it into thick strips. Make sure you measure it so the strips turn out with the same thickness. Once you finished that, line them up together. Cut it into small pieces. Use something to measure it as well. It doesn\u2019t matter the length and the width as long as all the dough pieces are the same size. I normally don\u2019t use a scale, but if you ask, I will say each dough should be about 11-12 grams. Cover it with a slightly damp towel and we can start making the dumpling wrappers. Take one piece and flatten it by your hand. Roll it into a round wrapper with a thick middle and thin edge. The size can be big or small, depends on how big dumplings do you want to make. Take some filling. Put it on the wrapper. Fold the wrapper in half and pinch it a little bit. Push both sides toward to the middle and sew the edge. Reinforce it just to make sure they won\u2019t open when cooking. This recipe is enough to make about 50 -60 dumplings. Add some oil to a frying pan. Place the dumplings in and wait for a minute or 2. Pour in 1/4 cup of water. Cover it. Let it cook until all the water is gone. If your lid can be completely sealed, do leave a small gap to let the steam come out. Once all the liquid is evaporated, check the bottom to see the color. If it is nice and golden brown. You can plate them up and serve with your favorite dipping sauce. \u2026 ...more ...more Show less Key moments () View all (/watch?v=Znf73dsFdC8&t=101s) () (add 2 eggs and water to the flour) add 2 eggs and water to the flour (add 2 eggs and water to the flour) add 2 eggs and water to the flour 1:41 (/watch?v=Znf73dsFdC8&t=101s) (add 2 eggs and water to the flour) add 2 eggs and water to the flour 1:41 (/watch?v=Znf73dsFdC8&t=146s) () (add half teaspoon of salt) add half teaspoon of salt (add half teaspoon of salt) add half teaspoon of salt 2:26 (/watch?v=Znf73dsFdC8&t=146s) (add half teaspoon of salt) add half teaspoon of salt 2:26 (/watch?v=Znf73dsFdC8&t=298s) () (use chinese celery) use chinese celery (use chinese celery) use chinese celery 4:58 (/watch?v=Znf73dsFdC8&t=298s) (use chinese celery) use chinese celery 4:58 (/watch?v=Znf73dsFdC8&t=462s) () (put your dough on the cutting board) put your dough on the cutting board (put your dough on the cutting board) put your dough on the cutting board 7:42 (/watch?v=Znf73dsFdC8&t=462s) (put your dough on the cutting board) put your dough on the cutting board 7:42 Transcript Follow along using the transcript. () Show transcript (/@SoupedUpRecipes) () Souped Up Recipes 1.89M subscribers () (/channel/UC3HjB3X8jeENm46HCkI0Inw/videos) Videos () (/channel/UC3HjB3X8jeENm46HCkI0Inw/about) About () (/channel/UC3HjB3X8jeENm46HCkI0Inw/videos) Videos () (/channel/UC3HjB3X8jeENm46HCkI0Inw/about) About () (https://www.youtube.com/redirect?event=Watch_SD_EP&redir_token=QUFFLUhqbno0bjhXU2k0ZmV6cTRyYVZvcW1kWC1UZ3N6QXxBQ3Jtc0tsdG9ZRW1JeUhVUmxBMDE1bkZrTk5lZWxsakN2ZFQzTzMwUHVDcnRDN3MxbkJqRjZRTUo2NldvYTI0Y05FdVNHV2E3VV9yT3FndzlJbWhsWlc2Ti1hZTB1MUtjc1ZDMHg2WjFYaS04R3lRSFdWcFVXTQ&q=https%3A%2F%2Fwww.patreon.com%2Fsoupeduprecipes) () Join Patreon () (Transcript) Transcript () () () () () NaN / NaN () 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I know it is time-consuming but there is nothing that could taste better than homemade dumplings. This recipe will make you the most delicious and juicy dumpling. \n\n\ud83e\udd62 PRINTABLE RECIPE - check back later\n\nIngredients for the Wrapper (Enough to Make 50-60 Dumplings)\n- 400 grams of dumpling flour (you can use bread flour or use high protein content flour.)\n- 210 grams of room temperature water\n- 1/2 tsp of salt\n\nIngredients For The Filling\n- 350 grams of ground pork\n- 200 grams of Chinese celery (You can also use regular celery)\n- 1/2 cup of diced scallion\n- 1.5 tbsp soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: https://geni.us/wABlLXf]\n- 1.5 tsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce: https://geni.us/P0u6]\n- garlic ginger puree (3 slices of ginger + 2 cloves of garlic + 2 tbsp of water)\n- 1 tbsp of vegetable oil\n- 1/2 tsp of salt\n- 1 egg\n\nINSTRUCTION\n\n- For making dumplings, you want to used dumpling flour, we call it \u9ad8\u7b4b\u9762\u7c89. If you can not find dumpling flour, you can use bread flour. Just check the protein content before picking a brand (10% is good). If you can\u2019t even find bread flour, I have a trick. You can use all-purpose flour and add 2 eggs and water to the flour to make it higher in protein. I like to measure it together because each egg is different. Here is my suggestion - for every 400 grams of all-purpose flour you will need 205 - 210 grams of the egg/water mixture. Now you know the secret behind the perfect dumpling wrapper. We can get started.\n\n- Measure out 400 grams of dumpling flour and add 1/2 tsp of salt. Give it a mix then slowly pour in 200 to 210 grams of room temperature water. Use chopsticks to stir it while you are adding the water. Gathering all the flour together and make it into a dough. Knead the dough for about 5-6 minutes or until smooth. Cover it and let it sit for 20 minutes.\n\n- 20 minutes later, knead it again for another 5 minutes. Cover it with a slightly damp towel and let it sit for 1hour. The reason we knead it twice is to help develop the protein. That will make sure your dumpling wrapper has great texture.\n\n- While waiting, you can make the filling. Today I am making my pork celery filling. It is very easy.\n- You will need 350 grams of ground pork, 200 grams of celery, 1/2 cup of diced scallion, 1.5 tbsp soy sauce, 1.5 tsp of oyster sauce, 1 tbsp of vegetable oil, 1/2 tsp of salt, 1 egg, some garlic ginger puree. \n\n- Stir it within one direction for 6-8minutes and beat the filling. Set the filling in the fridge and we will take a look of the dough.\n\n- It should be more soft and playable. Now it is the time to divide the dough into many small and even pieces. Put your dough on the cutting board and sprinkle some flour to prevent stickiness. Roll the dough into a thick piece. Then cut it into thick strips. Make sure you measure it so the strips turn out with the same thickness. Once you finished that, line them up together. Cut it into small pieces. Use something to measure it as well. It doesn\u2019t matter the length and the width as long as all the dough pieces are the same size. I normally don\u2019t use a scale, but if you ask, I will say each dough should be about 11-12 grams.\n\n- Cover it with a slightly damp towel and we can start making the dumpling wrappers. Take one piece and flatten it by your hand. Roll it into a round wrapper with a thick middle and thin edge. The size can be big or small, depends on how big dumplings do you want to make.\n\n- Take some filling. Put it on the wrapper. Fold the wrapper in half and pinch it a little bit. Push both sides toward to the middle and sew the edge. Reinforce it just to make sure they won\u2019t open when cooking. This recipe is enough to make about 50 -60 dumplings.\n\n- Add some oil to a frying pan. Place the dumplings in and wait for a minute or 2. Pour in 1/4 cup of water. Cover it. Let it cook until all the water is gone. If your lid can be completely sealed, do leave a small gap to let the steam come out. Once all the liquid is evaporated, check the bottom to see the color. If it is nice and golden brown. You can plate them up and serve with your favorite dipping sauce.", "1\n00:00:01,400 --> 00:00:05,789\n\nhi everyone welcome to soup do recipes\n\n2\n00:00:05,789 --> 00:00:05,799\nhi everyone welcome to soup do recipes\n \n\n3\n00:00:05,799 --> 00:00:08,910\nhi everyone welcome to soup do recipes\ndumplings probably is the most popular\n\n4\n00:00:08,910 --> 00:00:08,920\ndumplings probably is the most popular\n \n\n5\n00:00:08,920 --> 00:00:12,910\ndumplings probably is the most popular\nChinese food that everybody loves it is\n\n6\n00:00:12,910 --> 00:00:12,920\nChinese food that everybody loves it is\n \n\n7\n00:00:12,920 --> 00:00:16,349\nChinese food that everybody loves it is\nlike the magic flavor Pockets that it\n\n8\n00:00:16,349 --> 00:00:16,359\nlike the magic flavor Pockets that it\n \n\n9\n00:00:16,359 --> 00:00:18,230\nlike the magic flavor Pockets that it\nwill be gone as soon as you put them on\n\n10\n00:00:18,230 --> 00:00:18,240\nwill be gone as soon as you put them on\n \n\n11\n00:00:18,240 --> 00:00:22,150\nwill be gone as soon as you put them on\nthe table I know it is time consuming to\n\n12\n00:00:22,150 --> 00:00:22,160\nthe table I know it is time consuming to\n \n\n13\n00:00:22,160 --> 00:00:25,630\nthe table I know it is time consuming to\nmake dumplings at home but there's\n\n14\n00:00:25,630 --> 00:00:25,640\nmake dumplings at home but there's\n \n\n15\n00:00:25,640 --> 00:00:28,950\nmake dumplings at home but there's\nnothing could taste better than homemade\n\n16\n00:00:28,950 --> 00:00:28,960\nnothing could taste better than homemade\n \n\n17\n00:00:28,960 --> 00:00:32,630\nnothing could taste better than homemade\ndumplings so today I'm going to share\n\n18\n00:00:32,630 --> 00:00:32,640\ndumplings so today I'm going to share\n \n\n19\n00:00:32,640 --> 00:00:35,830\ndumplings so today I'm going to share\nyou all my tips and tricks to show you\n\n20\n00:00:35,830 --> 00:00:35,840\nyou all my tips and tricks to show you\n \n\n21\n00:00:35,840 --> 00:00:39,389\nyou all my tips and tricks to show you\nhow to make dumplings from scratch so\n\n22\n00:00:39,389 --> 00:00:39,399\nhow to make dumplings from scratch so\n \n\n23\n00:00:39,399 --> 00:00:40,869\nhow to make dumplings from scratch so\nlet's get\n\n24\n00:00:40,869 --> 00:00:40,879\nlet's get\n \n\n25\n00:00:40,879 --> 00:00:44,590\nlet's get\nstarted first let's make the dough the\n\n26\n00:00:44,590 --> 00:00:44,600\nstarted first let's make the dough the\n \n\n27\n00:00:44,600 --> 00:00:47,510\nstarted first let's make the dough the\ntype of flow you use is\n\n28\n00:00:47,510 --> 00:00:47,520\ntype of flow you use is\n \n\n29\n00:00:47,520 --> 00:00:50,350\ntype of flow you use is\nimportant for making dumplings you\n\n30\n00:00:50,350 --> 00:00:50,360\nimportant for making dumplings you\n \n\n31\n00:00:50,360 --> 00:00:53,630\nimportant for making dumplings you\ndefinitely want to use dumpling flour we\n\n32\n00:00:53,630 --> 00:00:53,640\ndefinitely want to use dumpling flour we\n \n\n33\n00:00:53,640 --> 00:00:55,029\ndefinitely want to use dumpling flour we\ncall\n\n34\n00:00:55,029 --> 00:00:55,039\ncall\n \n\n35\n00:00:55,039 --> 00:00:58,509\ncall\nit it is a type of wheat flour that\n\n36\n00:00:58,509 --> 00:00:58,519\nit it is a type of wheat flour that\n \n\n37\n00:00:58,519 --> 00:01:02,029\nit it is a type of wheat flour that\ncontains a higher % of protein compared\n\n38\n00:01:02,029 --> 00:01:02,039\ncontains a higher % of protein compared\n \n\n39\n00:01:02,039 --> 00:01:04,350\ncontains a higher % of protein compared\nto all purose\n\n40\n00:01:04,350 --> 00:01:04,360\nto all purose\n \n\n41\n00:01:04,360 --> 00:01:07,550\nto all purose\nflour protein is the thing that makes\n\n42\n00:01:07,550 --> 00:01:07,560\nflour protein is the thing that makes\n \n\n43\n00:01:07,560 --> 00:01:10,749\nflour protein is the thing that makes\ndumpling skin firm and great in\n\n44\n00:01:10,749 --> 00:01:10,759\ndumpling skin firm and great in\n \n\n45\n00:01:10,759 --> 00:01:13,749\ndumpling skin firm and great in\ntexture if you cannot find dumpling\n\n46\n00:01:13,749 --> 00:01:13,759\ntexture if you cannot find dumpling\n \n\n47\n00:01:13,759 --> 00:01:17,390\ntexture if you cannot find dumpling\nflour you can use bread flour just check\n\n48\n00:01:17,390 --> 00:01:17,400\nflour you can use bread flour just check\n \n\n49\n00:01:17,400 --> 00:01:20,270\nflour you can use bread flour just check\nthe protein content before picking a\n\n50\n00:01:20,270 --> 00:01:20,280\nthe protein content before picking a\n \n\n51\n00:01:20,280 --> 00:01:25,149\nthe protein content before picking a\nbrand this one for every 31 G of flour\n\n52\n00:01:25,149 --> 00:01:25,159\nbrand this one for every 31 G of flour\n \n\n53\n00:01:25,159 --> 00:01:28,830\nbrand this one for every 31 G of flour\ncontains 4 g of protein which equals\n\n54\n00:01:28,830 --> 00:01:28,840\ncontains 4 g of protein which equals\n \n\n55\n00:01:28,840 --> 00:01:33,350\ncontains 4 g of protein which equals\n12.9 % based on trying different types\n\n56\n00:01:33,350 --> 00:01:33,360\n12.9 % based on trying different types\n \n\n57\n00:01:33,360 --> 00:01:35,550\n12.9 % based on trying different types\nthis should be a good\n\n58\n00:01:35,550 --> 00:01:35,560\nthis should be a good\n \n\n59\n00:01:35,560 --> 00:01:38,230\nthis should be a good\nchoice if you can't even find bread\n\n60\n00:01:38,230 --> 00:01:38,240\nchoice if you can't even find bread\n \n\n61\n00:01:38,240 --> 00:01:40,990\nchoice if you can't even find bread\nflour I have a trick you can use\n\n62\n00:01:40,990 --> 00:01:41,000\nflour I have a trick you can use\n \n\n63\n00:01:41,000 --> 00:01:44,469\nflour I have a trick you can use\nallpurpose flour and add two eggs and\n\n64\n00:01:44,469 --> 00:01:44,479\nallpurpose flour and add two eggs and\n \n\n65\n00:01:44,479 --> 00:01:47,230\nallpurpose flour and add two eggs and\nwater to the flour to make it higher in\n\n66\n00:01:47,230 --> 00:01:47,240\nwater to the flour to make it higher in\n \n\n67\n00:01:47,240 --> 00:01:50,670\nwater to the flour to make it higher in\nprotein I like to measure it together\n\n68\n00:01:50,670 --> 00:01:50,680\nprotein I like to measure it together\n \n\n69\n00:01:50,680 --> 00:01:54,429\nprotein I like to measure it together\nbecause each egg is different here is my\n\n70\n00:01:54,429 --> 00:01:54,439\nbecause each egg is different here is my\n \n\n71\n00:01:54,439 --> 00:01:58,270\nbecause each egg is different here is my\nsuggestion for every 400 G of allpurpose\n\n72\n00:01:58,270 --> 00:01:58,280\nsuggestion for every 400 G of allpurpose\n \n\n73\n00:01:58,280 --> 00:02:03,310\nsuggestion for every 400 G of allpurpose\nflour you will need need 205 to 210 G of\n\n74\n00:02:03,310 --> 00:02:03,320\nflour you will need need 205 to 210 G of\n \n\n75\n00:02:03,320 --> 00:02:07,270\nflour you will need need 205 to 210 G of\nthe egg water mixture showing you all\n\n76\n00:02:07,270 --> 00:02:07,280\nthe egg water mixture showing you all\n \n\n77\n00:02:07,280 --> 00:02:10,150\nthe egg water mixture showing you all\nthese just want you to know what options\n\n78\n00:02:10,150 --> 00:02:10,160\nthese just want you to know what options\n \n\n79\n00:02:10,160 --> 00:02:14,350\nthese just want you to know what options\ndo you have I have dumpling flour today\n\n80\n00:02:14,350 --> 00:02:14,360\ndo you have I have dumpling flour today\n \n\n81\n00:02:14,360 --> 00:02:17,790\ndo you have I have dumpling flour today\nof course I am using that now you know\n\n82\n00:02:17,790 --> 00:02:17,800\nof course I am using that now you know\n \n\n83\n00:02:17,800 --> 00:02:20,190\nof course I am using that now you know\nthe secret behind the perfect dumpling\n\n84\n00:02:20,190 --> 00:02:20,200\nthe secret behind the perfect dumpling\n \n\n85\n00:02:20,200 --> 00:02:22,790\nthe secret behind the perfect dumpling\nwrapper we can get\n\n86\n00:02:22,790 --> 00:02:22,800\nwrapper we can get\n \n\n87\n00:02:22,800 --> 00:02:26,869\nwrapper we can get\nstarted measure out 400 G of dumpling\n\n88\n00:02:26,869 --> 00:02:26,879\nstarted measure out 400 G of dumpling\n \n\n89\n00:02:26,879 --> 00:02:31,030\nstarted measure out 400 G of dumpling\nflour add half teaspoon of salt salt\n\n90\n00:02:31,030 --> 00:02:31,040\nflour add half teaspoon of salt salt\n \n\n91\n00:02:31,040 --> 00:02:35,790\nflour add half teaspoon of salt salt\ngive it a mix then slowly pour in 200 to\n\n92\n00:02:35,790 --> 00:02:35,800\ngive it a mix then slowly pour in 200 to\n \n\n93\n00:02:35,800 --> 00:02:40,229\ngive it a mix then slowly pour in 200 to\n210 G of room temperature water you need\n\n94\n00:02:40,229 --> 00:02:40,239\n210 G of room temperature water you need\n \n\n95\n00:02:40,239 --> 00:02:42,990\n210 G of room temperature water you need\nto slightly adjust the water amount\n\n96\n00:02:42,990 --> 00:02:43,000\nto slightly adjust the water amount\n \n\n97\n00:02:43,000 --> 00:02:45,630\nto slightly adjust the water amount\ndepending on different types of\n\n98\n00:02:45,630 --> 00:02:45,640\ndepending on different types of\n \n\n99\n00:02:45,640 --> 00:02:49,229\ndepending on different types of\nflour use chopsticks to stir it while\n\n100\n00:02:49,229 --> 00:02:49,239\nflour use chopsticks to stir it while\n \n\n101\n00:02:49,239 --> 00:02:50,790\nflour use chopsticks to stir it while\nyou're adding the\n\n102\n00:02:50,790 --> 00:02:50,800\nyou're adding the\n \n\n103\n00:02:50,800 --> 00:02:54,470\nyou're adding the\nwater when it looks like this start\n\n104\n00:02:54,470 --> 00:02:54,480\nwater when it looks like this start\n \n\n105\n00:02:54,480 --> 00:02:57,229\nwater when it looks like this start\nGathering all the flour together and\n\n106\n00:02:57,229 --> 00:02:57,239\nGathering all the flour together and\n \n\n107\n00:02:57,239 --> 00:03:00,229\nGathering all the flour together and\nmake it into a dough don't forget to\n\n108\n00:03:00,229 --> 00:03:00,239\nmake it into a dough don't forget to\n \n\n109\n00:03:00,239 --> 00:03:02,550\nmake it into a dough don't forget to\nscrape the edge of the bowl so you can\n\n110\n00:03:02,550 --> 00:03:02,560\nscrape the edge of the bowl so you can\n \n\n111\n00:03:02,560 --> 00:03:04,990\nscrape the edge of the bowl so you can\nget\n\n112\n00:03:04,990 --> 00:03:05,000\n\n \n\n113\n00:03:05,000 --> 00:03:08,710\n\neverything knead the dough until smooth\n\n114\n00:03:08,710 --> 00:03:08,720\neverything knead the dough until smooth\n \n\n115\n00:03:08,720 --> 00:03:12,390\neverything knead the dough until smooth\nthis is how I normally do use your body\n\n116\n00:03:12,390 --> 00:03:12,400\nthis is how I normally do use your body\n \n\n117\n00:03:12,400 --> 00:03:15,390\nthis is how I normally do use your body\nweight to press the dough grab the side\n\n118\n00:03:15,390 --> 00:03:15,400\nweight to press the dough grab the side\n \n\n119\n00:03:15,400 --> 00:03:17,869\nweight to press the dough grab the side\nof the dough that is further away from\n\n120\n00:03:17,869 --> 00:03:17,879\nof the dough that is further away from\n \n\n121\n00:03:17,879 --> 00:03:21,470\nof the dough that is further away from\nyou then fold that in half use your body\n\n122\n00:03:21,470 --> 00:03:21,480\nyou then fold that in half use your body\n \n\n123\n00:03:21,480 --> 00:03:24,789\nyou then fold that in half use your body\nway to press it down again turn your\n\n124\n00:03:24,789 --> 00:03:24,799\nway to press it down again turn your\n \n\n125\n00:03:24,799 --> 00:03:29,149\nway to press it down again turn your\ndough at 90\u00b0 angle repeat this again and\n\n126\n00:03:29,149 --> 00:03:29,159\ndough at 90\u00b0 angle repeat this again and\n \n\n127\n00:03:29,159 --> 00:03:30,589\ndough at 90\u00b0 angle repeat this again and\nagain\n\n128\n00:03:30,589 --> 00:03:30,599\nagain\n \n\n129\n00:03:30,599 --> 00:03:34,589\nagain\ncover it let it sit for 20\n\n130\n00:03:34,589 --> 00:03:34,599\ncover it let it sit for 20\n \n\n131\n00:03:34,599 --> 00:03:38,990\ncover it let it sit for 20\nminutes 20 minutes later knead it again\n\n132\n00:03:38,990 --> 00:03:39,000\nminutes 20 minutes later knead it again\n \n\n133\n00:03:39,000 --> 00:03:41,990\nminutes 20 minutes later knead it again\ndumpling wrapper is all about a bouncy\n\n134\n00:03:41,990 --> 00:03:42,000\ndumpling wrapper is all about a bouncy\n \n\n135\n00:03:42,000 --> 00:03:45,429\ndumpling wrapper is all about a bouncy\nfirm texture kneading is the most\n\n136\n00:03:45,429 --> 00:03:45,439\nfirm texture kneading is the most\n \n\n137\n00:03:45,439 --> 00:03:49,789\nfirm texture kneading is the most\nimportant part so do your best cover it\n\n138\n00:03:49,789 --> 00:03:49,799\nimportant part so do your best cover it\n \n\n139\n00:03:49,799 --> 00:03:53,110\nimportant part so do your best cover it\nwith a slightly damped towel and let it\n\n140\n00:03:53,110 --> 00:03:53,120\nwith a slightly damped towel and let it\n \n\n141\n00:03:53,120 --> 00:03:55,910\nwith a slightly damped towel and let it\nsit for one\n\n142\n00:03:55,910 --> 00:03:55,920\nsit for one\n \n\n143\n00:03:55,920 --> 00:03:58,910\nsit for one\nhour while waiting we can make the\n\n144\n00:03:58,910 --> 00:03:58,920\nhour while waiting we can make the\n \n\n145\n00:03:58,920 --> 00:04:00,229\nhour while waiting we can make the\nfilling\n\n146\n00:04:00,229 --> 00:04:00,239\nfilling\n \n\n147\n00:04:00,239 --> 00:04:04,229\nfilling\ntoday I am making my pork salery filling\n\n148\n00:04:04,229 --> 00:04:04,239\ntoday I am making my pork salery filling\n \n\n149\n00:04:04,239 --> 00:04:08,990\ntoday I am making my pork salery filling\nit is very easy you will need 350 G of\n\n150\n00:04:08,990 --> 00:04:09,000\nit is very easy you will need 350 G of\n \n\n151\n00:04:09,000 --> 00:04:12,470\nit is very easy you will need 350 G of\nground pork I actually grind this by\n\n152\n00:04:12,470 --> 00:04:12,480\nground pork I actually grind this by\n \n\n153\n00:04:12,480 --> 00:04:16,509\nground pork I actually grind this by\nmyself here is a story behind the scene\n\n154\n00:04:16,509 --> 00:04:16,519\nmyself here is a story behind the scene\n \n\n155\n00:04:16,519 --> 00:04:19,469\nmyself here is a story behind the scene\nI wanted to buy a whole pork shoulder I\n\n156\n00:04:19,469 --> 00:04:19,479\nI wanted to buy a whole pork shoulder I\n \n\n157\n00:04:19,479 --> 00:04:22,150\nI wanted to buy a whole pork shoulder I\ntold the butcher to remove the skin the\n\n158\n00:04:22,150 --> 00:04:22,160\ntold the butcher to remove the skin the\n \n\n159\n00:04:22,160 --> 00:04:25,550\ntold the butcher to remove the skin the\nbones and grind half of the shoulder he\n\n160\n00:04:25,550 --> 00:04:25,560\nbones and grind half of the shoulder he\n \n\n161\n00:04:25,560 --> 00:04:28,189\nbones and grind half of the shoulder he\ndid it but he let the meat go through\n\n162\n00:04:28,189 --> 00:04:28,199\ndid it but he let the meat go through\n \n\n163\n00:04:28,199 --> 00:04:31,390\ndid it but he let the meat go through\nthe machine three times so the ground\n\n164\n00:04:31,390 --> 00:04:31,400\nthe machine three times so the ground\n \n\n165\n00:04:31,400 --> 00:04:35,590\nthe machine three times so the ground\nmeat end up like a mushy paste therefore\n\n166\n00:04:35,590 --> 00:04:35,600\nmeat end up like a mushy paste therefore\n \n\n167\n00:04:35,600 --> 00:04:37,629\nmeat end up like a mushy paste therefore\nI have to grind the other half of the\n\n168\n00:04:37,629 --> 00:04:37,639\nI have to grind the other half of the\n \n\n169\n00:04:37,639 --> 00:04:39,430\nI have to grind the other half of the\nshoulder by\n\n170\n00:04:39,430 --> 00:04:39,440\nshoulder by\n \n\n171\n00:04:39,440 --> 00:04:42,629\nshoulder by\nmyself make sure you ask your butcher to\n\n172\n00:04:42,629 --> 00:04:42,639\nmyself make sure you ask your butcher to\n \n\n173\n00:04:42,639 --> 00:04:44,790\nmyself make sure you ask your butcher to\nonly let the meat to go through the\n\n174\n00:04:44,790 --> 00:04:44,800\nonly let the meat to go through the\n \n\n175\n00:04:44,800 --> 00:04:47,790\nonly let the meat to go through the\nmachine once and you want a roughly\n\n176\n00:04:47,790 --> 00:04:47,800\nmachine once and you want a roughly\n \n\n177\n00:04:47,800 --> 00:04:50,670\nmachine once and you want a roughly\nground meat which will give your filling\n\n178\n00:04:50,670 --> 00:04:50,680\nground meat which will give your filling\n \n\n179\n00:04:50,680 --> 00:04:52,749\nground meat which will give your filling\na great\n\n180\n00:04:52,749 --> 00:04:52,759\na great\n \n\n181\n00:04:52,759 --> 00:04:54,790\na great\ntexture next\n\n182\n00:04:54,790 --> 00:04:54,800\ntexture next\n \n\n183\n00:04:54,800 --> 00:04:57,350\ntexture next\ningredient 200 g of\n\n184\n00:04:57,350 --> 00:04:57,360\ningredient 200 g of\n \n\n185\n00:04:57,360 --> 00:05:01,469\ningredient 200 g of\ncery it is better to use Chinese celery\n\n186\n00:05:01,469 --> 00:05:01,479\ncery it is better to use Chinese celery\n \n\n187\n00:05:01,479 --> 00:05:04,710\ncery it is better to use Chinese celery\nbut if you cannot find it regular celery\n\n188\n00:05:04,710 --> 00:05:04,720\nbut if you cannot find it regular celery\n \n\n189\n00:05:04,720 --> 00:05:06,310\nbut if you cannot find it regular celery\nworks good\n\n190\n00:05:06,310 --> 00:05:06,320\nworks good\n \n\n191\n00:05:06,320 --> 00:05:10,270\nworks good\ntoo half cup of diced\n\n192\n00:05:10,270 --> 00:05:10,280\ntoo half cup of diced\n \n\n193\n00:05:10,280 --> 00:05:14,189\ntoo half cup of diced\nscallion 1.5 tbspoon of soy\n\n194\n00:05:14,189 --> 00:05:14,199\nscallion 1.5 tbspoon of soy\n \n\n195\n00:05:14,199 --> 00:05:19,510\nscallion 1.5 tbspoon of soy\nsauce 1.5 tbspoon of oyster sauce some\n\n196\n00:05:19,510 --> 00:05:19,520\nsauce 1.5 tbspoon of oyster sauce some\n \n\n197\n00:05:19,520 --> 00:05:23,189\nsauce 1.5 tbspoon of oyster sauce some\ngarlic ginger puree it is very easy to\n\n198\n00:05:23,189 --> 00:05:23,199\ngarlic ginger puree it is very easy to\n \n\n199\n00:05:23,199 --> 00:05:27,189\ngarlic ginger puree it is very easy to\nmake just three slices of Ginger two\n\n200\n00:05:27,189 --> 00:05:27,199\nmake just three slices of Ginger two\n \n\n201\n00:05:27,199 --> 00:05:32,550\nmake just three slices of Ginger two\ncloves of garlic and 2 tblspoon of water\n\n202\n00:05:32,550 --> 00:05:32,560\ncloves of garlic and 2 tblspoon of water\n \n\n203\n00:05:32,560 --> 00:05:37,230\ncloves of garlic and 2 tblspoon of water\nblend them together you can use up to 13\n\n204\n00:05:37,230 --> 00:05:37,240\nblend them together you can use up to 13\n \n\n205\n00:05:37,240 --> 00:05:39,629\nblend them together you can use up to 13\ncup of water depending on different\n\n206\n00:05:39,629 --> 00:05:39,639\ncup of water depending on different\n \n\n207\n00:05:39,639 --> 00:05:41,270\ncup of water depending on different\ntypes of\n\n208\n00:05:41,270 --> 00:05:41,280\ntypes of\n \n\n209\n00:05:41,280 --> 00:05:44,189\ntypes of\ndumplings this is my secret weapon to\n\n210\n00:05:44,189 --> 00:05:44,199\ndumplings this is my secret weapon to\n \n\n211\n00:05:44,199 --> 00:05:48,510\ndumplings this is my secret weapon to\nmake a juicy\n\n212\n00:05:48,510 --> 00:05:48,520\n\n \n\n213\n00:05:48,520 --> 00:05:52,550\n\nfilling one tbspoon of vegetable\n\n214\n00:05:52,550 --> 00:05:52,560\nfilling one tbspoon of vegetable\n \n\n215\n00:05:52,560 --> 00:05:58,469\nfilling one tbspoon of vegetable\noil half teaspoon of salt cracking one\n\n216\n00:05:58,469 --> 00:05:58,479\noil half teaspoon of salt cracking one\n \n\n217\n00:05:58,479 --> 00:06:02,110\noil half teaspoon of salt cracking one\negg mix everything together get your\n\n218\n00:06:02,110 --> 00:06:02,120\negg mix everything together get your\n \n\n219\n00:06:02,120 --> 00:06:05,189\negg mix everything together get your\nhands in there and stir it within one\n\n220\n00:06:05,189 --> 00:06:05,199\nhands in there and stir it within one\n \n\n221\n00:06:05,199 --> 00:06:07,790\nhands in there and stir it within one\ndirection for six to eight\n\n222\n00:06:07,790 --> 00:06:07,800\ndirection for six to eight\n \n\n223\n00:06:07,800 --> 00:06:11,070\ndirection for six to eight\nminutes this is the old traditional way\n\n224\n00:06:11,070 --> 00:06:11,080\nminutes this is the old traditional way\n \n\n225\n00:06:11,080 --> 00:06:13,189\nminutes this is the old traditional way\nthat my grandmom taught me how to\n\n226\n00:06:13,189 --> 00:06:13,199\nthat my grandmom taught me how to\n \n\n227\n00:06:13,199 --> 00:06:16,550\nthat my grandmom taught me how to\nprepare the filling she also told me to\n\n228\n00:06:16,550 --> 00:06:16,560\nprepare the filling she also told me to\n \n\n229\n00:06:16,560 --> 00:06:20,070\nprepare the filling she also told me to\nbeat the filling grab a handful of\n\n230\n00:06:20,070 --> 00:06:20,080\nbeat the filling grab a handful of\n \n\n231\n00:06:20,080 --> 00:06:23,029\nbeat the filling grab a handful of\nfilling and bring it to a high\n\n232\n00:06:23,029 --> 00:06:23,039\nfilling and bring it to a high\n \n\n233\n00:06:23,039 --> 00:06:26,629\nfilling and bring it to a high\nposition use a lot of force to throw it\n\n234\n00:06:26,629 --> 00:06:26,639\nposition use a lot of force to throw it\n \n\n235\n00:06:26,639 --> 00:06:27,749\nposition use a lot of force to throw it\nback to the\n\n236\n00:06:27,749 --> 00:06:27,759\nback to the\n \n\n237\n00:06:27,759 --> 00:06:30,510\nback to the\nBowl this is something that Chinese\n\n238\n00:06:30,510 --> 00:06:30,520\nBowl this is something that Chinese\n \n\n239\n00:06:30,520 --> 00:06:32,710\nBowl this is something that Chinese\npeople have been doing for\n\n240\n00:06:32,710 --> 00:06:32,720\npeople have been doing for\n \n\n241\n00:06:32,720 --> 00:06:35,189\npeople have been doing for\ncenturies I don't know the science\n\n242\n00:06:35,189 --> 00:06:35,199\ncenturies I don't know the science\n \n\n243\n00:06:35,199 --> 00:06:38,629\ncenturies I don't know the science\nbehind it but it does help develop the\n\n244\n00:06:38,629 --> 00:06:38,639\nbehind it but it does help develop the\n \n\n245\n00:06:38,639 --> 00:06:42,150\nbehind it but it does help develop the\ntexture and make a big\n\n246\n00:06:42,150 --> 00:06:42,160\n\n \n\n247\n00:06:42,160 --> 00:06:45,270\n\ndifference this is how I check if it is\n\n248\n00:06:45,270 --> 00:06:45,280\ndifference this is how I check if it is\n \n\n249\n00:06:45,280 --> 00:06:48,990\ndifference this is how I check if it is\ndeveloped enough form the filling into a\n\n250\n00:06:48,990 --> 00:06:49,000\ndeveloped enough form the filling into a\n \n\n251\n00:06:49,000 --> 00:06:52,390\ndeveloped enough form the filling into a\nlittle Hill and shake the bow quickly\n\n252\n00:06:52,390 --> 00:06:52,400\nlittle Hill and shake the bow quickly\n \n\n253\n00:06:52,400 --> 00:06:55,589\nlittle Hill and shake the bow quickly\nyou see how the meat is swaying I don't\n\n254\n00:06:55,589 --> 00:06:55,599\nyou see how the meat is swaying I don't\n \n\n255\n00:06:55,599 --> 00:06:58,390\nyou see how the meat is swaying I don't\nknow how to describe that but if it\n\n256\n00:06:58,390 --> 00:06:58,400\nknow how to describe that but if it\n \n\n257\n00:06:58,400 --> 00:07:00,070\nknow how to describe that but if it\nlooks like that\n\n258\n00:07:00,070 --> 00:07:00,080\nlooks like that\n \n\n259\n00:07:00,080 --> 00:07:03,550\nlooks like that\nThe Filling is good to go filling is\n\n260\n00:07:03,550 --> 00:07:03,560\nThe Filling is good to go filling is\n \n\n261\n00:07:03,560 --> 00:07:06,230\nThe Filling is good to go filling is\nwhat makes the variation of the\n\n262\n00:07:06,230 --> 00:07:06,240\nwhat makes the variation of the\n \n\n263\n00:07:06,240 --> 00:07:09,189\nwhat makes the variation of the\ndumplings I have a video about five\n\n264\n00:07:09,189 --> 00:07:09,199\ndumplings I have a video about five\n \n\n265\n00:07:09,199 --> 00:07:12,189\ndumplings I have a video about five\ndelicious filling you must try I'll put\n\n266\n00:07:12,189 --> 00:07:12,199\ndelicious filling you must try I'll put\n \n\n267\n00:07:12,199 --> 00:07:14,230\ndelicious filling you must try I'll put\nthe link in the description so you can\n\n268\n00:07:14,230 --> 00:07:14,240\nthe link in the description so you can\n \n\n269\n00:07:14,240 --> 00:07:15,670\nthe link in the description so you can\ncheck it\n\n270\n00:07:15,670 --> 00:07:15,680\ncheck it\n \n\n271\n00:07:15,680 --> 00:07:19,150\ncheck it\nout okay let's set this in the fridge\n\n272\n00:07:19,150 --> 00:07:19,160\nout okay let's set this in the fridge\n \n\n273\n00:07:19,160 --> 00:07:21,790\nout okay let's set this in the fridge\nand we will take a look of our\n\n274\n00:07:21,790 --> 00:07:21,800\nand we will take a look of our\n \n\n275\n00:07:21,800 --> 00:07:26,309\nand we will take a look of our\ndough it should be more soft and pliable\n\n276\n00:07:26,309 --> 00:07:26,319\ndough it should be more soft and pliable\n \n\n277\n00:07:26,319 --> 00:07:29,790\ndough it should be more soft and pliable\nnow it is the time to divide it into any\n\n278\n00:07:29,790 --> 00:07:29,800\nnow it is the time to divide it into any\n \n\n279\n00:07:29,800 --> 00:07:33,629\nnow it is the time to divide it into any\nsmall and even pieces there are a lot of\n\n280\n00:07:33,629 --> 00:07:33,639\nsmall and even pieces there are a lot of\n \n\n281\n00:07:33,639 --> 00:07:36,070\nsmall and even pieces there are a lot of\nrecipes that tells you to roll the dough\n\n282\n00:07:36,070 --> 00:07:36,080\nrecipes that tells you to roll the dough\n \n\n283\n00:07:36,080 --> 00:07:39,270\nrecipes that tells you to roll the dough\ninto long strips and then divide it\n\n284\n00:07:39,270 --> 00:07:39,280\ninto long strips and then divide it\n \n\n285\n00:07:39,280 --> 00:07:41,749\ninto long strips and then divide it\ntoday I will show you an amazingly\n\n286\n00:07:41,749 --> 00:07:41,759\ntoday I will show you an amazingly\n \n\n287\n00:07:41,759 --> 00:07:44,670\ntoday I will show you an amazingly\nsimple way to do that put your dough on\n\n288\n00:07:44,670 --> 00:07:44,680\nsimple way to do that put your dough on\n \n\n289\n00:07:44,680 --> 00:07:47,270\nsimple way to do that put your dough on\nthe cutting board and sprinkle some\n\n290\n00:07:47,270 --> 00:07:47,280\nthe cutting board and sprinkle some\n \n\n291\n00:07:47,280 --> 00:07:49,189\nthe cutting board and sprinkle some\nflour to prevent\n\n292\n00:07:49,189 --> 00:07:49,199\nflour to prevent\n \n\n293\n00:07:49,199 --> 00:07:52,029\nflour to prevent\nstickness flatten the dough with your\n\n294\n00:07:52,029 --> 00:07:52,039\nstickness flatten the dough with your\n \n\n295\n00:07:52,039 --> 00:07:55,350\nstickness flatten the dough with your\nhand roll the dough with a rolling pin\n\n296\n00:07:55,350 --> 00:07:55,360\nhand roll the dough with a rolling pin\n \n\n297\n00:07:55,360 --> 00:07:57,950\nhand roll the dough with a rolling pin\nand get it into a thick\n\n298\n00:07:57,950 --> 00:07:57,960\nand get it into a thick\n \n\n299\n00:07:57,960 --> 00:08:01,909\nand get it into a thick\npieces then cut into thick strips make\n\n300\n00:08:01,909 --> 00:08:01,919\npieces then cut into thick strips make\n \n\n301\n00:08:01,919 --> 00:08:04,589\npieces then cut into thick strips make\nsure you move the strips to let the cut\n\n302\n00:08:04,589 --> 00:08:04,599\nsure you move the strips to let the cut\n \n\n303\n00:08:04,599 --> 00:08:07,869\nsure you move the strips to let the cut\nsurfaces face up and down so they don't\n\n304\n00:08:07,869 --> 00:08:07,879\nsurfaces face up and down so they don't\n \n\n305\n00:08:07,879 --> 00:08:10,550\nsurfaces face up and down so they don't\nstick to each other I like to use\n\n306\n00:08:10,550 --> 00:08:10,560\nstick to each other I like to use\n \n\n307\n00:08:10,560 --> 00:08:12,830\nstick to each other I like to use\nsomething to measure it so the strips\n\n308\n00:08:12,830 --> 00:08:12,840\nsomething to measure it so the strips\n \n\n309\n00:08:12,840 --> 00:08:16,510\nsomething to measure it so the strips\nturn out with a same thickness once you\n\n310\n00:08:16,510 --> 00:08:16,520\nturn out with a same thickness once you\n \n\n311\n00:08:16,520 --> 00:08:19,790\nturn out with a same thickness once you\nfinish that line them up together and\n\n312\n00:08:19,790 --> 00:08:19,800\nfinish that line them up together and\n \n\n313\n00:08:19,800 --> 00:08:22,230\nfinish that line them up together and\nsprinkle some flour on the top to\n\n314\n00:08:22,230 --> 00:08:22,240\nsprinkle some flour on the top to\n \n\n315\n00:08:22,240 --> 00:08:23,350\nsprinkle some flour on the top to\nprevent\n\n316\n00:08:23,350 --> 00:08:23,360\nprevent\n \n\n317\n00:08:23,360 --> 00:08:27,350\nprevent\nstickiness cut it into small pieces use\n\n318\n00:08:27,350 --> 00:08:27,360\nstickiness cut it into small pieces use\n \n\n319\n00:08:27,360 --> 00:08:30,149\nstickiness cut it into small pieces use\nsomething to measure it as well\n\n320\n00:08:30,149 --> 00:08:30,159\nsomething to measure it as well\n \n\n321\n00:08:30,159 --> 00:08:32,070\nsomething to measure it as well\nit doesn't matter the length and the\n\n322\n00:08:32,070 --> 00:08:32,080\nit doesn't matter the length and the\n \n\n323\n00:08:32,080 --> 00:08:34,990\nit doesn't matter the length and the\nwidth as long as the dough pieces are\n\n324\n00:08:34,990 --> 00:08:35,000\nwidth as long as the dough pieces are\n \n\n325\n00:08:35,000 --> 00:08:38,790\nwidth as long as the dough pieces are\nall the same size I normally don't use a\n\n326\n00:08:38,790 --> 00:08:38,800\nall the same size I normally don't use a\n \n\n327\n00:08:38,800 --> 00:08:42,029\nall the same size I normally don't use a\nscale but if you ask I would say each\n\n328\n00:08:42,029 --> 00:08:42,039\nscale but if you ask I would say each\n \n\n329\n00:08:42,039 --> 00:08:46,910\nscale but if you ask I would say each\ndough pieces should be about 11 to 12 G\n\n330\n00:08:46,910 --> 00:08:46,920\ndough pieces should be about 11 to 12 G\n \n\n331\n00:08:46,920 --> 00:08:50,670\ndough pieces should be about 11 to 12 G\nturn the cut surfaces again so they face\n\n332\n00:08:50,670 --> 00:08:50,680\nturn the cut surfaces again so they face\n \n\n333\n00:08:50,680 --> 00:08:54,070\nturn the cut surfaces again so they face\nup and down you do want to use a lot of\n\n334\n00:08:54,070 --> 00:08:54,080\nup and down you do want to use a lot of\n \n\n335\n00:08:54,080 --> 00:08:57,030\nup and down you do want to use a lot of\nflower here so they don't stick to each\n\n336\n00:08:57,030 --> 00:08:57,040\nflower here so they don't stick to each\n \n\n337\n00:08:57,040 --> 00:09:00,590\nflower here so they don't stick to each\nother these are uneven pieces that I\n\n338\n00:09:00,590 --> 00:09:00,600\nother these are uneven pieces that I\n \n\n339\n00:09:00,600 --> 00:09:03,350\nother these are uneven pieces that I\npicked out you can knee them together\n\n340\n00:09:03,350 --> 00:09:03,360\npicked out you can knee them together\n \n\n341\n00:09:03,360 --> 00:09:06,910\npicked out you can knee them together\nand reuse it or just discard it up to\n\n342\n00:09:06,910 --> 00:09:06,920\nand reuse it or just discard it up to\n \n\n343\n00:09:06,920 --> 00:09:10,310\nand reuse it or just discard it up to\nyou look at that you don't need a skill\n\n344\n00:09:10,310 --> 00:09:10,320\nyou look at that you don't need a skill\n \n\n345\n00:09:10,320 --> 00:09:13,630\nyou look at that you don't need a skill\nand you got them perfectly done cover it\n\n346\n00:09:13,630 --> 00:09:13,640\nand you got them perfectly done cover it\n \n\n347\n00:09:13,640 --> 00:09:17,030\nand you got them perfectly done cover it\nwith a slightly DED towel and we can\n\n348\n00:09:17,030 --> 00:09:17,040\nwith a slightly DED towel and we can\n \n\n349\n00:09:17,040 --> 00:09:18,550\nwith a slightly DED towel and we can\nstart making the\n\n350\n00:09:18,550 --> 00:09:18,560\nstart making the\n \n\n351\n00:09:18,560 --> 00:09:21,949\nstart making the\ndumplings take one piece and flatten it\n\n352\n00:09:21,949 --> 00:09:21,959\ndumplings take one piece and flatten it\n \n\n353\n00:09:21,959 --> 00:09:24,829\ndumplings take one piece and flatten it\nby your hand we're going to roll it into\n\n354\n00:09:24,829 --> 00:09:24,839\nby your hand we're going to roll it into\n \n\n355\n00:09:24,839 --> 00:09:29,150\nby your hand we're going to roll it into\na round wrapper this is how I do it left\n\n356\n00:09:29,150 --> 00:09:29,160\na round wrapper this is how I do it left\n \n\n357\n00:09:29,160 --> 00:09:32,350\na round wrapper this is how I do it left\nleft hand holds and turns the dough\n\n358\n00:09:32,350 --> 00:09:32,360\nleft hand holds and turns the dough\n \n\n359\n00:09:32,360 --> 00:09:36,509\nleft hand holds and turns the dough\nright hand rolls It Forward\n\n360\n00:09:36,509 --> 00:09:36,519\nright hand rolls It Forward\n \n\n361\n00:09:36,519 --> 00:09:39,430\nright hand rolls It Forward\nback keep repeating this and you will\n\n362\n00:09:39,430 --> 00:09:39,440\nback keep repeating this and you will\n \n\n363\n00:09:39,440 --> 00:09:42,230\nback keep repeating this and you will\nget a round wrapper with thick middle\n\n364\n00:09:42,230 --> 00:09:42,240\nget a round wrapper with thick middle\n \n\n365\n00:09:42,240 --> 00:09:45,910\nget a round wrapper with thick middle\nand thin Edge the size can be big or\n\n366\n00:09:45,910 --> 00:09:45,920\nand thin Edge the size can be big or\n \n\n367\n00:09:45,920 --> 00:09:48,230\nand thin Edge the size can be big or\nsmall depends on how big dumplings do\n\n368\n00:09:48,230 --> 00:09:48,240\nsmall depends on how big dumplings do\n \n\n369\n00:09:48,240 --> 00:09:51,550\nsmall depends on how big dumplings do\nyou want to make you could buy pre-made\n\n370\n00:09:51,550 --> 00:09:51,560\nyou want to make you could buy pre-made\n \n\n371\n00:09:51,560 --> 00:09:54,630\nyou want to make you could buy pre-made\ndumpling wrappers but trust me homemade\n\n372\n00:09:54,630 --> 00:09:54,640\ndumpling wrappers but trust me homemade\n \n\n373\n00:09:54,640 --> 00:09:56,670\ndumpling wrappers but trust me homemade\nis way better in\n\n374\n00:09:56,670 --> 00:09:56,680\nis way better in\n \n\n375\n00:09:56,680 --> 00:09:59,990\nis way better in\ntexture take some filling put it on the\n\n376\n00:09:59,990 --> 00:10:00,000\ntexture take some filling put it on the\n \n\n377\n00:10:00,000 --> 00:10:03,829\ntexture take some filling put it on the\nwrapper I use about one tablespoon I\n\n378\n00:10:03,829 --> 00:10:03,839\nwrapper I use about one tablespoon I\n \n\n379\n00:10:03,839 --> 00:10:06,670\nwrapper I use about one tablespoon I\nwill show you an easy way to wrap the\n\n380\n00:10:06,670 --> 00:10:06,680\nwill show you an easy way to wrap the\n \n\n381\n00:10:06,680 --> 00:10:09,990\nwill show you an easy way to wrap the\ndumplings fold the wrapper in half and\n\n382\n00:10:09,990 --> 00:10:10,000\ndumplings fold the wrapper in half and\n \n\n383\n00:10:10,000 --> 00:10:13,630\ndumplings fold the wrapper in half and\npinch it a little bit push both sides\n\n384\n00:10:13,630 --> 00:10:13,640\npinch it a little bit push both sides\n \n\n385\n00:10:13,640 --> 00:10:17,389\npinch it a little bit push both sides\ntoward to the middle and seal the edge\n\n386\n00:10:17,389 --> 00:10:17,399\ntoward to the middle and seal the edge\n \n\n387\n00:10:17,399 --> 00:10:19,990\ntoward to the middle and seal the edge\nreinforce it just to make sure they\n\n388\n00:10:19,990 --> 00:10:20,000\nreinforce it just to make sure they\n \n\n389\n00:10:20,000 --> 00:10:23,710\nreinforce it just to make sure they\nwon't open when cooking that's it it's\n\n390\n00:10:23,710 --> 00:10:23,720\nwon't open when cooking that's it it's\n \n\n391\n00:10:23,720 --> 00:10:27,310\nwon't open when cooking that's it it's\nreally easy and it looks lovely you just\n\n392\n00:10:27,310 --> 00:10:27,320\nreally easy and it looks lovely you just\n \n\n393\n00:10:27,320 --> 00:10:30,870\nreally easy and it looks lovely you just\nkeep doing that and finish the rest this\n\n394\n00:10:30,870 --> 00:10:30,880\nkeep doing that and finish the rest this\n \n\n395\n00:10:30,880 --> 00:10:34,870\nkeep doing that and finish the rest this\nrecipe is enough to make about 50 to 60\n\n396\n00:10:34,870 --> 00:10:34,880\nrecipe is enough to make about 50 to 60\n \n\n397\n00:10:34,880 --> 00:10:37,590\nrecipe is enough to make about 50 to 60\ndumplings if you can't finish eating\n\n398\n00:10:37,590 --> 00:10:37,600\ndumplings if you can't finish eating\n \n\n399\n00:10:37,600 --> 00:10:40,790\ndumplings if you can't finish eating\nthem all in one time you can freeze them\n\n400\n00:10:40,790 --> 00:10:40,800\nthem all in one time you can freeze them\n \n\n401\n00:10:40,800 --> 00:10:44,350\nthem all in one time you can freeze them\nbefore cooking they taste amazing even\n\n402\n00:10:44,350 --> 00:10:44,360\nbefore cooking they taste amazing even\n \n\n403\n00:10:44,360 --> 00:10:46,030\nbefore cooking they taste amazing even\nafter\n\n404\n00:10:46,030 --> 00:10:46,040\nafter\n \n\n405\n00:10:46,040 --> 00:10:49,870\nafter\nFrozen you can boil them steam them or\n\n406\n00:10:49,870 --> 00:10:49,880\nFrozen you can boil them steam them or\n \n\n407\n00:10:49,880 --> 00:10:53,269\nFrozen you can boil them steam them or\nsome other fancy ways I'm going to pan\n\n408\n00:10:53,269 --> 00:10:53,279\nsome other fancy ways I'm going to pan\n \n\n409\n00:10:53,279 --> 00:10:56,550\nsome other fancy ways I'm going to pan\nfry them today which is my favorite way\n\n410\n00:10:56,550 --> 00:10:56,560\nfry them today which is my favorite way\n \n\n411\n00:10:56,560 --> 00:10:58,030\nfry them today which is my favorite way\nto cook\n\n412\n00:10:58,030 --> 00:10:58,040\nto cook\n \n\n413\n00:10:58,040 --> 00:11:01,629\nto cook\ndumplings you want to use a heavy duty\n\n414\n00:11:01,629 --> 00:11:01,639\ndumplings you want to use a heavy duty\n \n\n415\n00:11:01,639 --> 00:11:05,949\ndumplings you want to use a heavy duty\npan add some oil toss it around so the\n\n416\n00:11:05,949 --> 00:11:05,959\npan add some oil toss it around so the\n \n\n417\n00:11:05,959 --> 00:11:08,949\npan add some oil toss it around so the\noil covers the bottom we're going to use\n\n418\n00:11:08,949 --> 00:11:08,959\noil covers the bottom we're going to use\n \n\n419\n00:11:08,959 --> 00:11:12,150\noil covers the bottom we're going to use\nmedium heat to do this the oil will\n\n420\n00:11:12,150 --> 00:11:12,160\nmedium heat to do this the oil will\n \n\n421\n00:11:12,160 --> 00:11:15,350\nmedium heat to do this the oil will\nstart heating up while you're adding the\n\n422\n00:11:15,350 --> 00:11:15,360\nstart heating up while you're adding the\n \n\n423\n00:11:15,360 --> 00:11:18,269\nstart heating up while you're adding the\ndumplings when you fill up the pan\n\n424\n00:11:18,269 --> 00:11:18,279\ndumplings when you fill up the pan\n \n\n425\n00:11:18,279 --> 00:11:20,670\ndumplings when you fill up the pan\ncompletely you should be able to hear\n\n426\n00:11:20,670 --> 00:11:20,680\ncompletely you should be able to hear\n \n\n427\n00:11:20,680 --> 00:11:21,470\ncompletely you should be able to hear\nthe\n\n428\n00:11:21,470 --> 00:11:21,480\nthe\n \n\n429\n00:11:21,480 --> 00:11:25,350\nthe\nsizzling wait for a minute or two add\n\n430\n00:11:25,350 --> 00:11:25,360\nsizzling wait for a minute or two add\n \n\n431\n00:11:25,360 --> 00:11:30,150\nsizzling wait for a minute or two add\n1/3 cups of water cover it let it cook\n\n432\n00:11:30,150 --> 00:11:30,160\n1/3 cups of water cover it let it cook\n \n\n433\n00:11:30,160 --> 00:11:33,629\n1/3 cups of water cover it let it cook\nuntil the water is gone my lid doesn't\n\n434\n00:11:33,629 --> 00:11:33,639\nuntil the water is gone my lid doesn't\n \n\n435\n00:11:33,639 --> 00:11:37,350\nuntil the water is gone my lid doesn't\nseal well if your lid can be completely\n\n436\n00:11:37,350 --> 00:11:37,360\nseal well if your lid can be completely\n \n\n437\n00:11:37,360 --> 00:11:41,069\nseal well if your lid can be completely\nseed do leave a small Gap to let the\n\n438\n00:11:41,069 --> 00:11:41,079\nseed do leave a small Gap to let the\n \n\n439\n00:11:41,079 --> 00:11:42,470\nseed do leave a small Gap to let the\nsteam come\n\n440\n00:11:42,470 --> 00:11:42,480\nsteam come\n \n\n441\n00:11:42,480 --> 00:11:46,910\nsteam come\nout this will take about 5 to 8 minutes\n\n442\n00:11:46,910 --> 00:11:46,920\nout this will take about 5 to 8 minutes\n \n\n443\n00:11:46,920 --> 00:11:50,389\nout this will take about 5 to 8 minutes\nonce all the liquid is evaporated check\n\n444\n00:11:50,389 --> 00:11:50,399\nonce all the liquid is evaporated check\n \n\n445\n00:11:50,399 --> 00:11:54,470\nonce all the liquid is evaporated check\nthe bottom to see the color look at that\n\n446\n00:11:54,470 --> 00:11:54,480\nthe bottom to see the color look at that\n \n\n447\n00:11:54,480 --> 00:11:57,870\nthe bottom to see the color look at that\nbeautifully golden brown what I like to\n\n448\n00:11:57,870 --> 00:11:57,880\nbeautifully golden brown what I like to\n \n\n449\n00:11:57,880 --> 00:12:00,310\nbeautifully golden brown what I like to\ndo is flip over all the dumplings to the\n\n450\n00:12:00,310 --> 00:12:00,320\ndo is flip over all the dumplings to the\n \n\n451\n00:12:00,320 --> 00:12:03,110\ndo is flip over all the dumplings to the\nother side and slightly fry it a little\n\n452\n00:12:03,110 --> 00:12:03,120\nother side and slightly fry it a little\n \n\n453\n00:12:03,120 --> 00:12:06,269\nother side and slightly fry it a little\nmore so both sides are\n\n454\n00:12:06,269 --> 00:12:06,279\nmore so both sides are\n \n\n455\n00:12:06,279 --> 00:12:09,509\nmore so both sides are\ncrispy play them up and serve with your\n\n456\n00:12:09,509 --> 00:12:09,519\ncrispy play them up and serve with your\n \n\n457\n00:12:09,519 --> 00:12:12,430\ncrispy play them up and serve with your\nfavorite dipping sauce they are so\n\n458\n00:12:12,430 --> 00:12:12,440\nfavorite dipping sauce they are so\n \n\n459\n00:12:12,440 --> 00:12:15,710\nfavorite dipping sauce they are so\ndelicious the skin has great texture\n\n460\n00:12:15,710 --> 00:12:15,720\ndelicious the skin has great texture\n \n\n461\n00:12:15,720 --> 00:12:17,629\ndelicious the skin has great texture\nwhich you will never get from those\n\n462\n00:12:17,629 --> 00:12:17,639\nwhich you will never get from those\n \n\n463\n00:12:17,639 --> 00:12:21,590\nwhich you will never get from those\npre-made wrappers it's so crispy and I\n\n464\n00:12:21,590 --> 00:12:21,600\npre-made wrappers it's so crispy and I\n \n\n465\n00:12:21,600 --> 00:12:26,550\npre-made wrappers it's so crispy and I\nwant you to hear\n\n466\n00:12:26,550 --> 00:12:26,560\n\n \n\n467\n00:12:26,560 --> 00:12:29,870\n\nthis that sounds amazing right\n\n468\n00:12:29,870 --> 00:12:29,880\nthis that sounds amazing right\n \n\n469\n00:12:29,880 --> 00:12:33,509\nthis that sounds amazing right\nit is also extremely juicy you see how\n\n470\n00:12:33,509 --> 00:12:33,519\nit is also extremely juicy you see how\n \n\n471\n00:12:33,519 --> 00:12:35,790\nit is also extremely juicy you see how\nthat juice just splashed out of the\n\n472\n00:12:35,790 --> 00:12:35,800\nthat juice just splashed out of the\n \n\n473\n00:12:35,800 --> 00:12:38,829\nthat juice just splashed out of the\ndumpling immediately that is how it gets\n\n474\n00:12:38,829 --> 00:12:38,839\ndumpling immediately that is how it gets\n \n\n475\n00:12:38,839 --> 00:12:42,110\ndumpling immediately that is how it gets\nmy shirt I end up ruining my white\n\n476\n00:12:42,110 --> 00:12:42,120\nmy shirt I end up ruining my white\n \n\n477\n00:12:42,120 --> 00:12:45,269\nmy shirt I end up ruining my white\nT-shirt when taking the first\n\n478\n00:12:45,269 --> 00:12:45,279\nT-shirt when taking the first\n \n\n479\n00:12:45,279 --> 00:12:47,910\nT-shirt when taking the first\nbite if you're drooling all over the\n\n480\n00:12:47,910 --> 00:12:47,920\nbite if you're drooling all over the\n \n\n481\n00:12:47,920 --> 00:12:51,710\nbite if you're drooling all over the\nscreen go give this a try if you like\n\n482\n00:12:51,710 --> 00:12:51,720\nscreen go give this a try if you like\n \n\n483\n00:12:51,720 --> 00:12:55,470\nscreen go give this a try if you like\nChinese food subscribe to my channel and\n\n484\n00:12:55,470 --> 00:12:55,480\nChinese food subscribe to my channel and\n \n\n485\n00:12:55,480 --> 00:12:57,910\nChinese food subscribe to my channel and\nhit that notification Bell so you don't\n\n486\n00:12:57,910 --> 00:12:57,920\nhit that notification Bell so you don't\n \n\n487\n00:12:57,920 --> 00:13:01,480\nhit that notification Bell so you don't\nmiss any episode so" ], "output": "media/", "pwd": "/data/archive/1730145674.319382", "schema": "ArchiveResult", "start_ts": "2024-10-28T20:16:58.032589+00:00", "status": "succeeded" } ], "mercury": [ { "cmd": [ "/home/archivebox/.npm/bin/postlight-parser", "https://m.youtube.com/watch?v=Znf73dsFdC8&t=0s" ], "cmd_version": "2.2.3", "end_ts": "2024-10-28T20:16:57.153790+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1730145674.319382", "schema": "ArchiveResult", "start_ts": "2024-10-28T20:16:53.307785+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/home/archivebox/.npm/bin/readability-extractor", "/tmp/tmp43uszw35", "https://m.youtube.com/watch?v=Znf73dsFdC8&t=0s" ], "cmd_version": "0.0.11", "end_ts": "2024-10-28T20:16:53.234608+00:00", "index_texts": [ "\ud83d\udd2aPURCHASE A KNIFE SET - https://geni.us/3-pc-damascus-knife \n\ud83d\udd0e BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com\n\u2764\ufe0f SUPPORT THE CHANNEL - \u00a0\u00a0/\u00a0soupeduprecipes\u00a0\u00a0\n\nHi everyone, today I will show you how to make dumplings from scratch. I know it is time-consuming but there is nothing that could taste better than homemade dumplings. This recipe will make you the most delicious and juicy dumpling. \n\n\ud83e\udd62 PRINTABLE RECIPE - check back later\n\nIngredients for the Wrapper (Enough to Make 50-60 Dumplings)\n400 grams of dumpling flour (you can use bread flour or use high protein content flour.)\n210 grams of room temperature water\n1/2 tsp of salt\n\nIngredients For The Filling\n350 grams of ground pork\n200 grams of Chinese celery (You can also use regular celery)\n1/2 cup of diced scallion\n1.5 tbsp soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: https://geni.us/wABlLXf]\n1.5 tsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce: https://geni.us/P0u6]\ngarlic ginger puree (3 slices of ginger + 2 cloves of garlic + 2 tbsp of water)\n1 tbsp of vegetable oil\n1/2 tsp of salt\n1 egg\n\nINSTRUCTION\n\nFor making dumplings, you want to used dumpling flour, we call it \u9ad8\u7b4b\u9762\u7c89. If you can not find dumpling flour, you can use bread flour. Just check the protein content before picking a brand (10% is good). If you can\u2019t even find bread flour, I have a trick. You can use all-purpose flour and add 2 eggs and water to the flour to make it higher in protein. I like to measure it together because each egg is different. Here is my suggestion - for every 400 grams of all-purpose flour you will need 205 - 210 grams of the egg/water mixture. Now you know the secret behind the perfect dumpling wrapper. We can get started.\n\nMeasure out 400 grams of dumpling flour and add 1/2 tsp of salt. Give it a mix then slowly pour in 200 to 210 grams of room temperature water. Use chopsticks to stir it while you are adding the water. Gathering all the flour together and make it into a dough. Knead the dough for about 5-6 minutes or until smooth. Cover it and let it sit for 20 minutes.\n\n20 minutes later, knead it again for another 5 minutes. Cover it with a slightly damp towel and let it sit for 1hour. The reason we knead it twice is to help develop the protein. That will make sure your dumpling wrapper has great texture.\n\nWhile waiting, you can make the filling. Today I am making my pork celery filling. It is very easy.\nYou will need 350 grams of ground pork, 200 grams of celery, 1/2 cup of diced scallion, 1.5 tbsp soy sauce, 1.5 tsp of oyster sauce, 1 tbsp of vegetable oil, 1/2 tsp of salt, 1 egg, some garlic ginger puree. \n\nStir it within one direction for 6-8minutes and beat the filling. Set the filling in the fridge and we will take a look of the dough.\n\nIt should be more soft and playable. Now it is the time to divide the dough into many small and even pieces. Put your dough on the cutting board and sprinkle some flour to prevent stickiness. Roll the dough into a thick piece. Then cut it into thick strips. Make sure you measure it so the strips turn out with the same thickness. Once you finished that, line them up together. Cut it into small pieces. Use something to measure it as well. It doesn\u2019t matter the length and the width as long as all the dough pieces are the same size. I normally don\u2019t use a scale, but if you ask, I will say each dough should be about 11-12 grams.\n\nCover it with a slightly damp towel and we can start making the dumpling wrappers. Take one piece and flatten it by your hand. Roll it into a round wrapper with a thick middle and thin edge. The size can be big or small, depends on how big dumplings do you want to make.\n\nTake some filling. Put it on the wrapper. Fold the wrapper in half and pinch it a little bit. Push both sides toward to the middle and sew the edge. Reinforce it just to make sure they won\u2019t open when cooking. This recipe is enough to make about 50 -60 dumplings.\n\nAdd some oil to a frying pan. Place the dumplings in and wait for a minute or 2. Pour in 1/4 cup of water. Cover it. Let it cook until all the water is gone. If your lid can be completely sealed, do leave a small gap to let the steam come out. Once all the liquid is evaporated, check the bottom to see the color. If it is nice and golden brown. You can plate them up and serve with your favorite dipping sauce.\n \n \n\n\n\n Show less\n\n\n ...more\n\n\n\n\ud83d\udd2aPURCHASE A KNIFE SET - https://geni.us/3-pc-damascus-knife \n\ud83d\udd0e BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com\n\u2764\ufe0f SUPPORT THE CHANNEL - \u00a0\u00a0/\u00a0soupeduprecipes\u00a0\u00a0\n\nHi everyone, today I will show you how to make dumplings from scratch. I know it is time-consuming but there is nothing that could taste better than homemade dumplings. This recipe will make you the most delicious and juicy dumpling. \n\n\ud83e\udd62 PRINTABLE RECIPE - check back later\n\nIngredients for the Wrapper (Enough to Make 50-60 Dumplings)\n400 grams of dumpling flour (you can use bread flour or use high protein content flour.)\n210 grams of room temperature water\n1/2 tsp of salt\n\nIngredients For The Filling\n350 grams of ground pork\n200 grams of Chinese celery (You can also use regular celery)\n1/2 cup of diced scallion\n1.5 tbsp soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: https://geni.us/wABlLXf]\n1.5 tsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce: https://geni.us/P0u6]\ngarlic ginger puree (3 slices of ginger + 2 cloves of garlic + 2 tbsp of water)\n1 tbsp of vegetable oil\n1/2 tsp of salt\n1 egg\n\nINSTRUCTION\n\nFor making dumplings, you want to used dumpling flour, we call it \u9ad8\u7b4b\u9762\u7c89. If you can not find dumpling flour, you can use bread flour. Just check the protein content before picking a brand (10% is good). If you can\u2019t even find bread flour, I have a trick. You can use all-purpose flour and add 2 eggs and water to the flour to make it higher in protein. I like to measure it together because each egg is different. Here is my suggestion - for every 400 grams of all-purpose flour you will need 205 - 210 grams of the egg/water mixture. Now you know the secret behind the perfect dumpling wrapper. We can get started.\n\nMeasure out 400 grams of dumpling flour and add 1/2 tsp of salt. Give it a mix then slowly pour in 200 to 210 grams of room temperature water. Use chopsticks to stir it while you are adding the water. Gathering all the flour together and make it into a dough. Knead the dough for about 5-6 minutes or until smooth. Cover it and let it sit for 20 minutes.\n\n20 minutes later, knead it again for another 5 minutes. Cover it with a slightly damp towel and let it sit for 1hour. The reason we knead it twice is to help develop the protein. That will make sure your dumpling wrapper has great texture.\n\nWhile waiting, you can make the filling. Today I am making my pork celery filling. It is very easy.\nYou will need 350 grams of ground pork, 200 grams of celery, 1/2 cup of diced scallion, 1.5 tbsp soy sauce, 1.5 tsp of oyster sauce, 1 tbsp of vegetable oil, 1/2 tsp of salt, 1 egg, some garlic ginger puree. \n\nStir it within one direction for 6-8minutes and beat the filling. Set the filling in the fridge and we will take a look of the dough.\n\nIt should be more soft and playable. Now it is the time to divide the dough into many small and even pieces. Put your dough on the cutting board and sprinkle some flour to prevent stickiness. Roll the dough into a thick piece. Then cut it into thick strips. Make sure you measure it so the strips turn out with the same thickness. Once you finished that, line them up together. Cut it into small pieces. Use something to measure it as well. It doesn\u2019t matter the length and the width as long as all the dough pieces are the same size. I normally don\u2019t use a scale, but if you ask, I will say each dough should be about 11-12 grams.\n\nCover it with a slightly damp towel and we can start making the dumpling wrappers. Take one piece and flatten it by your hand. Roll it into a round wrapper with a thick middle and thin edge. The size can be big or small, depends on how big dumplings do you want to make.\n\nTake some filling. Put it on the wrapper. Fold the wrapper in half and pinch it a little bit. Push both sides toward to the middle and sew the edge. Reinforce it just to make sure they won\u2019t open when cooking. This recipe is enough to make about 50 -60 dumplings.\n\nAdd some oil to a frying pan. Place the dumplings in and wait for a minute or 2. Pour in 1/4 cup of water. Cover it. Let it cook until all the water is gone. If your lid can be completely sealed, do leave a small gap to let the steam come out. Once all the liquid is evaporated, check the bottom to see the color. If it is nice and golden brown. You can plate them up and serve with your favorite dipping sauce....more...moreShow less" ], "output": "readability/", "pwd": "/data/archive/1730145674.319382", "schema": "ArchiveResult", "start_ts": "2024-10-28T20:16:27.851950+00:00", "status": "succeeded" } ], "screenshot": [], "singlefile": [], "title": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://m.youtube.com/watch?v=Znf73dsFdC8&t=0s" ], "cmd_version": "8.10.1", "end_ts": "2024-10-28T20:16:27.817693+00:00", "index_texts": null, "output": "How to Make Chinese Dumplings From Scratch - YouTube", "pwd": "/data/archive/1730145674.319382", "schema": "ArchiveResult", "start_ts": "2024-10-28T20:16:26.996291+00:00", "status": "succeeded" } ], "wget": [] }, "icons": null, "is_archived": true, "is_static": false, "latest": { "archive_org": "ArchiveError: Failed to find \"content-location\" URL header in Archive.org response.", "dom": "output.html", "favicon": "favicon.ico", "git": null, "media": "media/", "pdf": null, "screenshot": null, "singlefile": null, "title": "How to Make Chinese Dumplings From Scratch - YouTube", "warc": null, "wget": null }, "link_dir": "/data/archive/1730145674.319382", "newest_archive_date": "2024-10-28T20:17:12.222809+00:00", "num_failures": 1, "num_outputs": 8, "oldest_archive_date": "2024-10-28T20:15:42.859292+00:00", "path": "/watch", "schema": "Link", "scheme": "https", "snapshot_abid": "snp_01JBABG2BE474FAAF001S61JGA", "snapshot_id": "ff15f742-122c-4fc8-b958-ff73b260ca0a", "sources": [ "/data/sources/1730145673-import.txt" ], "tags": null, "tags_str": "", "timestamp": "1730145674.319382", "title": "How to Make Chinese Dumplings From Scratch - YouTube", "url": "https://m.youtube.com/watch?v=Znf73dsFdC8&t=0s" }