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hi everyone welcome to soup do recipes

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hi everyone welcome to soup do recipes
 

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hi everyone welcome to soup do recipes
dumplings probably is the most popular

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dumplings probably is the most popular
 

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dumplings probably is the most popular
Chinese food that everybody loves it is

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Chinese food that everybody loves it is
 

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Chinese food that everybody loves it is
like the magic flavor Pockets that it

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like the magic flavor Pockets that it
 

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like the magic flavor Pockets that it
will be gone as soon as you put them on

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will be gone as soon as you put them on
 

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will be gone as soon as you put them on
the table I know it is time consuming to

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the table I know it is time consuming to
 

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the table I know it is time consuming to
make dumplings at home but there's

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make dumplings at home but there's
 

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make dumplings at home but there's
nothing could taste better than homemade

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nothing could taste better than homemade
 

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nothing could taste better than homemade
dumplings so today I'm going to share

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dumplings so today I'm going to share
 

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dumplings so today I'm going to share
you all my tips and tricks to show you

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you all my tips and tricks to show you
 

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you all my tips and tricks to show you
how to make dumplings from scratch so

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how to make dumplings from scratch so
 

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how to make dumplings from scratch so
let's get

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let's get
 

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let's get
started first let's make the dough the

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started first let's make the dough the
 

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started first let's make the dough the
type of flow you use is

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type of flow you use is
 

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type of flow you use is
important for making dumplings you

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important for making dumplings you
 

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important for making dumplings you
definitely want to use dumpling flour we

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definitely want to use dumpling flour we
 

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definitely want to use dumpling flour we
call

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call
 

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call
it it is a type of wheat flour that

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it it is a type of wheat flour that
 

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it it is a type of wheat flour that
contains a higher % of protein compared

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contains a higher % of protein compared
 

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contains a higher % of protein compared
to all purose

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to all purose
 

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to all purose
flour protein is the thing that makes

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flour protein is the thing that makes
 

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flour protein is the thing that makes
dumpling skin firm and great in

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dumpling skin firm and great in
 

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dumpling skin firm and great in
texture if you cannot find dumpling

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texture if you cannot find dumpling
 

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texture if you cannot find dumpling
flour you can use bread flour just check

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flour you can use bread flour just check
 

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flour you can use bread flour just check
the protein content before picking a

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the protein content before picking a
 

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the protein content before picking a
brand this one for every 31 G of flour

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brand this one for every 31 G of flour
 

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brand this one for every 31 G of flour
contains 4 g of protein which equals

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contains 4 g of protein which equals
 

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contains 4 g of protein which equals
12.9 % based on trying different types

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12.9 % based on trying different types
 

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12.9 % based on trying different types
this should be a good

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this should be a good
 

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this should be a good
choice if you can't even find bread

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choice if you can't even find bread
 

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choice if you can't even find bread
flour I have a trick you can use

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flour I have a trick you can use
 

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flour I have a trick you can use
allpurpose flour and add two eggs and

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allpurpose flour and add two eggs and
 

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allpurpose flour and add two eggs and
water to the flour to make it higher in

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water to the flour to make it higher in
 

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water to the flour to make it higher in
protein I like to measure it together

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protein I like to measure it together
 

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protein I like to measure it together
because each egg is different here is my

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because each egg is different here is my
 

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because each egg is different here is my
suggestion for every 400 G of allpurpose

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suggestion for every 400 G of allpurpose
 

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suggestion for every 400 G of allpurpose
flour you will need need 205 to 210 G of

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flour you will need need 205 to 210 G of
 

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flour you will need need 205 to 210 G of
the egg water mixture showing you all

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the egg water mixture showing you all
 

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the egg water mixture showing you all
these just want you to know what options

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these just want you to know what options
 

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these just want you to know what options
do you have I have dumpling flour today

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do you have I have dumpling flour today
 

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do you have I have dumpling flour today
of course I am using that now you know

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of course I am using that now you know
 

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of course I am using that now you know
the secret behind the perfect dumpling

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the secret behind the perfect dumpling
 

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the secret behind the perfect dumpling
wrapper we can get

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wrapper we can get
 

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wrapper we can get
started measure out 400 G of dumpling

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started measure out 400 G of dumpling
 

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started measure out 400 G of dumpling
flour add half teaspoon of salt salt

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flour add half teaspoon of salt salt
 

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flour add half teaspoon of salt salt
give it a mix then slowly pour in 200 to

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give it a mix then slowly pour in 200 to
 

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give it a mix then slowly pour in 200 to
210 G of room temperature water you need

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210 G of room temperature water you need
 

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210 G of room temperature water you need
to slightly adjust the water amount

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to slightly adjust the water amount
 

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to slightly adjust the water amount
depending on different types of

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depending on different types of
 

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depending on different types of
flour use chopsticks to stir it while

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flour use chopsticks to stir it while
 

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flour use chopsticks to stir it while
you're adding the

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you're adding the
 

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you're adding the
water when it looks like this start

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water when it looks like this start
 

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water when it looks like this start
Gathering all the flour together and

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Gathering all the flour together and
 

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Gathering all the flour together and
make it into a dough don't forget to

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make it into a dough don't forget to
 

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make it into a dough don't forget to
scrape the edge of the bowl so you can

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scrape the edge of the bowl so you can
 

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scrape the edge of the bowl so you can
get

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everything knead the dough until smooth

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everything knead the dough until smooth
 

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everything knead the dough until smooth
this is how I normally do use your body

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this is how I normally do use your body
 

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this is how I normally do use your body
weight to press the dough grab the side

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weight to press the dough grab the side
 

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weight to press the dough grab the side
of the dough that is further away from

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of the dough that is further away from
 

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of the dough that is further away from
you then fold that in half use your body

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you then fold that in half use your body
 

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you then fold that in half use your body
way to press it down again turn your

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way to press it down again turn your
 

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way to press it down again turn your
dough at 90° angle repeat this again and

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dough at 90° angle repeat this again and
 

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dough at 90° angle repeat this again and
again

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again
 

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again
cover it let it sit for 20

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cover it let it sit for 20
 

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cover it let it sit for 20
minutes 20 minutes later knead it again

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minutes 20 minutes later knead it again
 

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minutes 20 minutes later knead it again
dumpling wrapper is all about a bouncy

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dumpling wrapper is all about a bouncy
 

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dumpling wrapper is all about a bouncy
firm texture kneading is the most

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firm texture kneading is the most
 

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firm texture kneading is the most
important part so do your best cover it

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important part so do your best cover it
 

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important part so do your best cover it
with a slightly damped towel and let it

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with a slightly damped towel and let it
 

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with a slightly damped towel and let it
sit for one

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sit for one
 

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sit for one
hour while waiting we can make the

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hour while waiting we can make the
 

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hour while waiting we can make the
filling

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filling
 

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filling
today I am making my pork salery filling

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today I am making my pork salery filling
 

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today I am making my pork salery filling
it is very easy you will need 350 G of

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it is very easy you will need 350 G of
 

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it is very easy you will need 350 G of
ground pork I actually grind this by

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ground pork I actually grind this by
 

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ground pork I actually grind this by
myself here is a story behind the scene

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myself here is a story behind the scene
 

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myself here is a story behind the scene
I wanted to buy a whole pork shoulder I

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I wanted to buy a whole pork shoulder I
 

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I wanted to buy a whole pork shoulder I
told the butcher to remove the skin the

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told the butcher to remove the skin the
 

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told the butcher to remove the skin the
bones and grind half of the shoulder he

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bones and grind half of the shoulder he
 

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bones and grind half of the shoulder he
did it but he let the meat go through

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did it but he let the meat go through
 

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did it but he let the meat go through
the machine three times so the ground

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the machine three times so the ground
 

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the machine three times so the ground
meat end up like a mushy paste therefore

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meat end up like a mushy paste therefore
 

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meat end up like a mushy paste therefore
I have to grind the other half of the

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I have to grind the other half of the
 

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I have to grind the other half of the
shoulder by

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shoulder by
 

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shoulder by
myself make sure you ask your butcher to

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myself make sure you ask your butcher to
 

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myself make sure you ask your butcher to
only let the meat to go through the

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only let the meat to go through the
 

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only let the meat to go through the
machine once and you want a roughly

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machine once and you want a roughly
 

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machine once and you want a roughly
ground meat which will give your filling

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ground meat which will give your filling
 

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ground meat which will give your filling
a great

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a great
 

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a great
texture next

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texture next
 

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texture next
ingredient 200 g of

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ingredient 200 g of
 

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ingredient 200 g of
cery it is better to use Chinese celery

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cery it is better to use Chinese celery
 

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cery it is better to use Chinese celery
but if you cannot find it regular celery

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but if you cannot find it regular celery
 

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but if you cannot find it regular celery
works good

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works good
 

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works good
too half cup of diced

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too half cup of diced
 

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too half cup of diced
scallion 1.5 tbspoon of soy

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scallion 1.5 tbspoon of soy
 

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scallion 1.5 tbspoon of soy
sauce 1.5 tbspoon of oyster sauce some

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sauce 1.5 tbspoon of oyster sauce some
 

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sauce 1.5 tbspoon of oyster sauce some
garlic ginger puree it is very easy to

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garlic ginger puree it is very easy to
 

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garlic ginger puree it is very easy to
make just three slices of Ginger two

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make just three slices of Ginger two
 

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make just three slices of Ginger two
cloves of garlic and 2 tblspoon of water

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cloves of garlic and 2 tblspoon of water
 

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cloves of garlic and 2 tblspoon of water
blend them together you can use up to 13

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blend them together you can use up to 13
 

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blend them together you can use up to 13
cup of water depending on different

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cup of water depending on different
 

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cup of water depending on different
types of

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types of
 

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types of
dumplings this is my secret weapon to

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dumplings this is my secret weapon to
 

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dumplings this is my secret weapon to
make a juicy

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filling one tbspoon of vegetable

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filling one tbspoon of vegetable
 

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filling one tbspoon of vegetable
oil half teaspoon of salt cracking one

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oil half teaspoon of salt cracking one
 

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oil half teaspoon of salt cracking one
egg mix everything together get your

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egg mix everything together get your
 

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egg mix everything together get your
hands in there and stir it within one

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hands in there and stir it within one
 

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hands in there and stir it within one
direction for six to eight

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direction for six to eight
 

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direction for six to eight
minutes this is the old traditional way

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minutes this is the old traditional way
 

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minutes this is the old traditional way
that my grandmom taught me how to

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that my grandmom taught me how to
 

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that my grandmom taught me how to
prepare the filling she also told me to

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prepare the filling she also told me to
 

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prepare the filling she also told me to
beat the filling grab a handful of

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beat the filling grab a handful of
 

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beat the filling grab a handful of
filling and bring it to a high

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filling and bring it to a high
 

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filling and bring it to a high
position use a lot of force to throw it

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position use a lot of force to throw it
 

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position use a lot of force to throw it
back to the

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back to the
 

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back to the
Bowl this is something that Chinese

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Bowl this is something that Chinese
 

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Bowl this is something that Chinese
people have been doing for

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people have been doing for
 

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people have been doing for
centuries I don't know the science

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00:06:35,189 --> 00:06:35,199
centuries I don't know the science
 

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00:06:35,199 --> 00:06:38,629
centuries I don't know the science
behind it but it does help develop the

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behind it but it does help develop the
 

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00:06:38,639 --> 00:06:42,150
behind it but it does help develop the
texture and make a big

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00:06:42,150 --> 00:06:42,160

 

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difference this is how I check if it is

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difference this is how I check if it is
 

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00:06:45,280 --> 00:06:48,990
difference this is how I check if it is
developed enough form the filling into a

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00:06:48,990 --> 00:06:49,000
developed enough form the filling into a
 

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00:06:49,000 --> 00:06:52,390
developed enough form the filling into a
little Hill and shake the bow quickly

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00:06:52,390 --> 00:06:52,400
little Hill and shake the bow quickly
 

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00:06:52,400 --> 00:06:55,589
little Hill and shake the bow quickly
you see how the meat is swaying I don't

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00:06:55,589 --> 00:06:55,599
you see how the meat is swaying I don't
 

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00:06:55,599 --> 00:06:58,390
you see how the meat is swaying I don't
know how to describe that but if it

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00:06:58,390 --> 00:06:58,400
know how to describe that but if it
 

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00:06:58,400 --> 00:07:00,070
know how to describe that but if it
looks like that

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00:07:00,070 --> 00:07:00,080
looks like that
 

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00:07:00,080 --> 00:07:03,550
looks like that
The Filling is good to go filling is

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00:07:03,550 --> 00:07:03,560
The Filling is good to go filling is
 

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00:07:03,560 --> 00:07:06,230
The Filling is good to go filling is
what makes the variation of the

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00:07:06,230 --> 00:07:06,240
what makes the variation of the
 

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00:07:06,240 --> 00:07:09,189
what makes the variation of the
dumplings I have a video about five

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00:07:09,189 --> 00:07:09,199
dumplings I have a video about five
 

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00:07:09,199 --> 00:07:12,189
dumplings I have a video about five
delicious filling you must try I'll put

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00:07:12,189 --> 00:07:12,199
delicious filling you must try I'll put
 

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00:07:12,199 --> 00:07:14,230
delicious filling you must try I'll put
the link in the description so you can

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00:07:14,230 --> 00:07:14,240
the link in the description so you can
 

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00:07:14,240 --> 00:07:15,670
the link in the description so you can
check it

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00:07:15,670 --> 00:07:15,680
check it
 

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00:07:15,680 --> 00:07:19,150
check it
out okay let's set this in the fridge

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out okay let's set this in the fridge
 

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00:07:19,160 --> 00:07:21,790
out okay let's set this in the fridge
and we will take a look of our

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00:07:21,790 --> 00:07:21,800
and we will take a look of our
 

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00:07:21,800 --> 00:07:26,309
and we will take a look of our
dough it should be more soft and pliable

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00:07:26,309 --> 00:07:26,319
dough it should be more soft and pliable
 

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00:07:26,319 --> 00:07:29,790
dough it should be more soft and pliable
now it is the time to divide it into any

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00:07:29,790 --> 00:07:29,800
now it is the time to divide it into any
 

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00:07:29,800 --> 00:07:33,629
now it is the time to divide it into any
small and even pieces there are a lot of

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00:07:33,629 --> 00:07:33,639
small and even pieces there are a lot of
 

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00:07:33,639 --> 00:07:36,070
small and even pieces there are a lot of
recipes that tells you to roll the dough

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00:07:36,070 --> 00:07:36,080
recipes that tells you to roll the dough
 

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00:07:36,080 --> 00:07:39,270
recipes that tells you to roll the dough
into long strips and then divide it

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00:07:39,270 --> 00:07:39,280
into long strips and then divide it
 

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00:07:39,280 --> 00:07:41,749
into long strips and then divide it
today I will show you an amazingly

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00:07:41,749 --> 00:07:41,759
today I will show you an amazingly
 

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00:07:41,759 --> 00:07:44,670
today I will show you an amazingly
simple way to do that put your dough on

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00:07:44,670 --> 00:07:44,680
simple way to do that put your dough on
 

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00:07:44,680 --> 00:07:47,270
simple way to do that put your dough on
the cutting board and sprinkle some

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00:07:47,270 --> 00:07:47,280
the cutting board and sprinkle some
 

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00:07:47,280 --> 00:07:49,189
the cutting board and sprinkle some
flour to prevent

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00:07:49,189 --> 00:07:49,199
flour to prevent
 

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00:07:49,199 --> 00:07:52,029
flour to prevent
stickness flatten the dough with your

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00:07:52,029 --> 00:07:52,039
stickness flatten the dough with your
 

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00:07:52,039 --> 00:07:55,350
stickness flatten the dough with your
hand roll the dough with a rolling pin

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00:07:55,350 --> 00:07:55,360
hand roll the dough with a rolling pin
 

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00:07:55,360 --> 00:07:57,950
hand roll the dough with a rolling pin
and get it into a thick

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00:07:57,950 --> 00:07:57,960
and get it into a thick
 

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00:07:57,960 --> 00:08:01,909
and get it into a thick
pieces then cut into thick strips make

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00:08:01,909 --> 00:08:01,919
pieces then cut into thick strips make
 

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00:08:01,919 --> 00:08:04,589
pieces then cut into thick strips make
sure you move the strips to let the cut

302
00:08:04,589 --> 00:08:04,599
sure you move the strips to let the cut
 

303
00:08:04,599 --> 00:08:07,869
sure you move the strips to let the cut
surfaces face up and down so they don't

304
00:08:07,869 --> 00:08:07,879
surfaces face up and down so they don't
 

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00:08:07,879 --> 00:08:10,550
surfaces face up and down so they don't
stick to each other I like to use

306
00:08:10,550 --> 00:08:10,560
stick to each other I like to use
 

307
00:08:10,560 --> 00:08:12,830
stick to each other I like to use
something to measure it so the strips

308
00:08:12,830 --> 00:08:12,840
something to measure it so the strips
 

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00:08:12,840 --> 00:08:16,510
something to measure it so the strips
turn out with a same thickness once you

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00:08:16,510 --> 00:08:16,520
turn out with a same thickness once you
 

311
00:08:16,520 --> 00:08:19,790
turn out with a same thickness once you
finish that line them up together and

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00:08:19,790 --> 00:08:19,800
finish that line them up together and
 

313
00:08:19,800 --> 00:08:22,230
finish that line them up together and
sprinkle some flour on the top to

314
00:08:22,230 --> 00:08:22,240
sprinkle some flour on the top to
 

315
00:08:22,240 --> 00:08:23,350
sprinkle some flour on the top to
prevent

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00:08:23,350 --> 00:08:23,360
prevent
 

317
00:08:23,360 --> 00:08:27,350
prevent
stickiness cut it into small pieces use

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00:08:27,350 --> 00:08:27,360
stickiness cut it into small pieces use
 

319
00:08:27,360 --> 00:08:30,149
stickiness cut it into small pieces use
something to measure it as well

320
00:08:30,149 --> 00:08:30,159
something to measure it as well
 

321
00:08:30,159 --> 00:08:32,070
something to measure it as well
it doesn't matter the length and the

322
00:08:32,070 --> 00:08:32,080
it doesn't matter the length and the
 

323
00:08:32,080 --> 00:08:34,990
it doesn't matter the length and the
width as long as the dough pieces are

324
00:08:34,990 --> 00:08:35,000
width as long as the dough pieces are
 

325
00:08:35,000 --> 00:08:38,790
width as long as the dough pieces are
all the same size I normally don't use a

326
00:08:38,790 --> 00:08:38,800
all the same size I normally don't use a
 

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00:08:38,800 --> 00:08:42,029
all the same size I normally don't use a
scale but if you ask I would say each

328
00:08:42,029 --> 00:08:42,039
scale but if you ask I would say each
 

329
00:08:42,039 --> 00:08:46,910
scale but if you ask I would say each
dough pieces should be about 11 to 12 G

330
00:08:46,910 --> 00:08:46,920
dough pieces should be about 11 to 12 G
 

331
00:08:46,920 --> 00:08:50,670
dough pieces should be about 11 to 12 G
turn the cut surfaces again so they face

332
00:08:50,670 --> 00:08:50,680
turn the cut surfaces again so they face
 

333
00:08:50,680 --> 00:08:54,070
turn the cut surfaces again so they face
up and down you do want to use a lot of

334
00:08:54,070 --> 00:08:54,080
up and down you do want to use a lot of
 

335
00:08:54,080 --> 00:08:57,030
up and down you do want to use a lot of
flower here so they don't stick to each

336
00:08:57,030 --> 00:08:57,040
flower here so they don't stick to each
 

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00:08:57,040 --> 00:09:00,590
flower here so they don't stick to each
other these are uneven pieces that I

338
00:09:00,590 --> 00:09:00,600
other these are uneven pieces that I
 

339
00:09:00,600 --> 00:09:03,350
other these are uneven pieces that I
picked out you can knee them together

340
00:09:03,350 --> 00:09:03,360
picked out you can knee them together
 

341
00:09:03,360 --> 00:09:06,910
picked out you can knee them together
and reuse it or just discard it up to

342
00:09:06,910 --> 00:09:06,920
and reuse it or just discard it up to
 

343
00:09:06,920 --> 00:09:10,310
and reuse it or just discard it up to
you look at that you don't need a skill

344
00:09:10,310 --> 00:09:10,320
you look at that you don't need a skill
 

345
00:09:10,320 --> 00:09:13,630
you look at that you don't need a skill
and you got them perfectly done cover it

346
00:09:13,630 --> 00:09:13,640
and you got them perfectly done cover it
 

347
00:09:13,640 --> 00:09:17,030
and you got them perfectly done cover it
with a slightly DED towel and we can

348
00:09:17,030 --> 00:09:17,040
with a slightly DED towel and we can
 

349
00:09:17,040 --> 00:09:18,550
with a slightly DED towel and we can
start making the

350
00:09:18,550 --> 00:09:18,560
start making the
 

351
00:09:18,560 --> 00:09:21,949
start making the
dumplings take one piece and flatten it

352
00:09:21,949 --> 00:09:21,959
dumplings take one piece and flatten it
 

353
00:09:21,959 --> 00:09:24,829
dumplings take one piece and flatten it
by your hand we're going to roll it into

354
00:09:24,829 --> 00:09:24,839
by your hand we're going to roll it into
 

355
00:09:24,839 --> 00:09:29,150
by your hand we're going to roll it into
a round wrapper this is how I do it left

356
00:09:29,150 --> 00:09:29,160
a round wrapper this is how I do it left
 

357
00:09:29,160 --> 00:09:32,350
a round wrapper this is how I do it left
left hand holds and turns the dough

358
00:09:32,350 --> 00:09:32,360
left hand holds and turns the dough
 

359
00:09:32,360 --> 00:09:36,509
left hand holds and turns the dough
right hand rolls It Forward

360
00:09:36,509 --> 00:09:36,519
right hand rolls It Forward
 

361
00:09:36,519 --> 00:09:39,430
right hand rolls It Forward
back keep repeating this and you will

362
00:09:39,430 --> 00:09:39,440
back keep repeating this and you will
 

363
00:09:39,440 --> 00:09:42,230
back keep repeating this and you will
get a round wrapper with thick middle

364
00:09:42,230 --> 00:09:42,240
get a round wrapper with thick middle
 

365
00:09:42,240 --> 00:09:45,910
get a round wrapper with thick middle
and thin Edge the size can be big or

366
00:09:45,910 --> 00:09:45,920
and thin Edge the size can be big or
 

367
00:09:45,920 --> 00:09:48,230
and thin Edge the size can be big or
small depends on how big dumplings do

368
00:09:48,230 --> 00:09:48,240
small depends on how big dumplings do
 

369
00:09:48,240 --> 00:09:51,550
small depends on how big dumplings do
you want to make you could buy pre-made

370
00:09:51,550 --> 00:09:51,560
you want to make you could buy pre-made
 

371
00:09:51,560 --> 00:09:54,630
you want to make you could buy pre-made
dumpling wrappers but trust me homemade

372
00:09:54,630 --> 00:09:54,640
dumpling wrappers but trust me homemade
 

373
00:09:54,640 --> 00:09:56,670
dumpling wrappers but trust me homemade
is way better in

374
00:09:56,670 --> 00:09:56,680
is way better in
 

375
00:09:56,680 --> 00:09:59,990
is way better in
texture take some filling put it on the

376
00:09:59,990 --> 00:10:00,000
texture take some filling put it on the
 

377
00:10:00,000 --> 00:10:03,829
texture take some filling put it on the
wrapper I use about one tablespoon I

378
00:10:03,829 --> 00:10:03,839
wrapper I use about one tablespoon I
 

379
00:10:03,839 --> 00:10:06,670
wrapper I use about one tablespoon I
will show you an easy way to wrap the

380
00:10:06,670 --> 00:10:06,680
will show you an easy way to wrap the
 

381
00:10:06,680 --> 00:10:09,990
will show you an easy way to wrap the
dumplings fold the wrapper in half and

382
00:10:09,990 --> 00:10:10,000
dumplings fold the wrapper in half and
 

383
00:10:10,000 --> 00:10:13,630
dumplings fold the wrapper in half and
pinch it a little bit push both sides

384
00:10:13,630 --> 00:10:13,640
pinch it a little bit push both sides
 

385
00:10:13,640 --> 00:10:17,389
pinch it a little bit push both sides
toward to the middle and seal the edge

386
00:10:17,389 --> 00:10:17,399
toward to the middle and seal the edge
 

387
00:10:17,399 --> 00:10:19,990
toward to the middle and seal the edge
reinforce it just to make sure they

388
00:10:19,990 --> 00:10:20,000
reinforce it just to make sure they
 

389
00:10:20,000 --> 00:10:23,710
reinforce it just to make sure they
won't open when cooking that's it it's

390
00:10:23,710 --> 00:10:23,720
won't open when cooking that's it it's
 

391
00:10:23,720 --> 00:10:27,310
won't open when cooking that's it it's
really easy and it looks lovely you just

392
00:10:27,310 --> 00:10:27,320
really easy and it looks lovely you just
 

393
00:10:27,320 --> 00:10:30,870
really easy and it looks lovely you just
keep doing that and finish the rest this

394
00:10:30,870 --> 00:10:30,880
keep doing that and finish the rest this
 

395
00:10:30,880 --> 00:10:34,870
keep doing that and finish the rest this
recipe is enough to make about 50 to 60

396
00:10:34,870 --> 00:10:34,880
recipe is enough to make about 50 to 60
 

397
00:10:34,880 --> 00:10:37,590
recipe is enough to make about 50 to 60
dumplings if you can't finish eating

398
00:10:37,590 --> 00:10:37,600
dumplings if you can't finish eating
 

399
00:10:37,600 --> 00:10:40,790
dumplings if you can't finish eating
them all in one time you can freeze them

400
00:10:40,790 --> 00:10:40,800
them all in one time you can freeze them
 

401
00:10:40,800 --> 00:10:44,350
them all in one time you can freeze them
before cooking they taste amazing even

402
00:10:44,350 --> 00:10:44,360
before cooking they taste amazing even
 

403
00:10:44,360 --> 00:10:46,030
before cooking they taste amazing even
after

404
00:10:46,030 --> 00:10:46,040
after
 

405
00:10:46,040 --> 00:10:49,870
after
Frozen you can boil them steam them or

406
00:10:49,870 --> 00:10:49,880
Frozen you can boil them steam them or
 

407
00:10:49,880 --> 00:10:53,269
Frozen you can boil them steam them or
some other fancy ways I'm going to pan

408
00:10:53,269 --> 00:10:53,279
some other fancy ways I'm going to pan
 

409
00:10:53,279 --> 00:10:56,550
some other fancy ways I'm going to pan
fry them today which is my favorite way

410
00:10:56,550 --> 00:10:56,560
fry them today which is my favorite way
 

411
00:10:56,560 --> 00:10:58,030
fry them today which is my favorite way
to cook

412
00:10:58,030 --> 00:10:58,040
to cook
 

413
00:10:58,040 --> 00:11:01,629
to cook
dumplings you want to use a heavy duty

414
00:11:01,629 --> 00:11:01,639
dumplings you want to use a heavy duty
 

415
00:11:01,639 --> 00:11:05,949
dumplings you want to use a heavy duty
pan add some oil toss it around so the

416
00:11:05,949 --> 00:11:05,959
pan add some oil toss it around so the
 

417
00:11:05,959 --> 00:11:08,949
pan add some oil toss it around so the
oil covers the bottom we're going to use

418
00:11:08,949 --> 00:11:08,959
oil covers the bottom we're going to use
 

419
00:11:08,959 --> 00:11:12,150
oil covers the bottom we're going to use
medium heat to do this the oil will

420
00:11:12,150 --> 00:11:12,160
medium heat to do this the oil will
 

421
00:11:12,160 --> 00:11:15,350
medium heat to do this the oil will
start heating up while you're adding the

422
00:11:15,350 --> 00:11:15,360
start heating up while you're adding the
 

423
00:11:15,360 --> 00:11:18,269
start heating up while you're adding the
dumplings when you fill up the pan

424
00:11:18,269 --> 00:11:18,279
dumplings when you fill up the pan
 

425
00:11:18,279 --> 00:11:20,670
dumplings when you fill up the pan
completely you should be able to hear

426
00:11:20,670 --> 00:11:20,680
completely you should be able to hear
 

427
00:11:20,680 --> 00:11:21,470
completely you should be able to hear
the

428
00:11:21,470 --> 00:11:21,480
the
 

429
00:11:21,480 --> 00:11:25,350
the
sizzling wait for a minute or two add

430
00:11:25,350 --> 00:11:25,360
sizzling wait for a minute or two add
 

431
00:11:25,360 --> 00:11:30,150
sizzling wait for a minute or two add
1/3 cups of water cover it let it cook

432
00:11:30,150 --> 00:11:30,160
1/3 cups of water cover it let it cook
 

433
00:11:30,160 --> 00:11:33,629
1/3 cups of water cover it let it cook
until the water is gone my lid doesn't

434
00:11:33,629 --> 00:11:33,639
until the water is gone my lid doesn't
 

435
00:11:33,639 --> 00:11:37,350
until the water is gone my lid doesn't
seal well if your lid can be completely

436
00:11:37,350 --> 00:11:37,360
seal well if your lid can be completely
 

437
00:11:37,360 --> 00:11:41,069
seal well if your lid can be completely
seed do leave a small Gap to let the

438
00:11:41,069 --> 00:11:41,079
seed do leave a small Gap to let the
 

439
00:11:41,079 --> 00:11:42,470
seed do leave a small Gap to let the
steam come

440
00:11:42,470 --> 00:11:42,480
steam come
 

441
00:11:42,480 --> 00:11:46,910
steam come
out this will take about 5 to 8 minutes

442
00:11:46,910 --> 00:11:46,920
out this will take about 5 to 8 minutes
 

443
00:11:46,920 --> 00:11:50,389
out this will take about 5 to 8 minutes
once all the liquid is evaporated check

444
00:11:50,389 --> 00:11:50,399
once all the liquid is evaporated check
 

445
00:11:50,399 --> 00:11:54,470
once all the liquid is evaporated check
the bottom to see the color look at that

446
00:11:54,470 --> 00:11:54,480
the bottom to see the color look at that
 

447
00:11:54,480 --> 00:11:57,870
the bottom to see the color look at that
beautifully golden brown what I like to

448
00:11:57,870 --> 00:11:57,880
beautifully golden brown what I like to
 

449
00:11:57,880 --> 00:12:00,310
beautifully golden brown what I like to
do is flip over all the dumplings to the

450
00:12:00,310 --> 00:12:00,320
do is flip over all the dumplings to the
 

451
00:12:00,320 --> 00:12:03,110
do is flip over all the dumplings to the
other side and slightly fry it a little

452
00:12:03,110 --> 00:12:03,120
other side and slightly fry it a little
 

453
00:12:03,120 --> 00:12:06,269
other side and slightly fry it a little
more so both sides are

454
00:12:06,269 --> 00:12:06,279
more so both sides are
 

455
00:12:06,279 --> 00:12:09,509
more so both sides are
crispy play them up and serve with your

456
00:12:09,509 --> 00:12:09,519
crispy play them up and serve with your
 

457
00:12:09,519 --> 00:12:12,430
crispy play them up and serve with your
favorite dipping sauce they are so

458
00:12:12,430 --> 00:12:12,440
favorite dipping sauce they are so
 

459
00:12:12,440 --> 00:12:15,710
favorite dipping sauce they are so
delicious the skin has great texture

460
00:12:15,710 --> 00:12:15,720
delicious the skin has great texture
 

461
00:12:15,720 --> 00:12:17,629
delicious the skin has great texture
which you will never get from those

462
00:12:17,629 --> 00:12:17,639
which you will never get from those
 

463
00:12:17,639 --> 00:12:21,590
which you will never get from those
pre-made wrappers it's so crispy and I

464
00:12:21,590 --> 00:12:21,600
pre-made wrappers it's so crispy and I
 

465
00:12:21,600 --> 00:12:26,550
pre-made wrappers it's so crispy and I
want you to hear

466
00:12:26,550 --> 00:12:26,560

 

467
00:12:26,560 --> 00:12:29,870

this that sounds amazing right

468
00:12:29,870 --> 00:12:29,880
this that sounds amazing right
 

469
00:12:29,880 --> 00:12:33,509
this that sounds amazing right
it is also extremely juicy you see how

470
00:12:33,509 --> 00:12:33,519
it is also extremely juicy you see how
 

471
00:12:33,519 --> 00:12:35,790
it is also extremely juicy you see how
that juice just splashed out of the

472
00:12:35,790 --> 00:12:35,800
that juice just splashed out of the
 

473
00:12:35,800 --> 00:12:38,829
that juice just splashed out of the
dumpling immediately that is how it gets

474
00:12:38,829 --> 00:12:38,839
dumpling immediately that is how it gets
 

475
00:12:38,839 --> 00:12:42,110
dumpling immediately that is how it gets
my shirt I end up ruining my white

476
00:12:42,110 --> 00:12:42,120
my shirt I end up ruining my white
 

477
00:12:42,120 --> 00:12:45,269
my shirt I end up ruining my white
T-shirt when taking the first

478
00:12:45,269 --> 00:12:45,279
T-shirt when taking the first
 

479
00:12:45,279 --> 00:12:47,910
T-shirt when taking the first
bite if you're drooling all over the

480
00:12:47,910 --> 00:12:47,920
bite if you're drooling all over the
 

481
00:12:47,920 --> 00:12:51,710
bite if you're drooling all over the
screen go give this a try if you like

482
00:12:51,710 --> 00:12:51,720
screen go give this a try if you like
 

483
00:12:51,720 --> 00:12:55,470
screen go give this a try if you like
Chinese food subscribe to my channel and

484
00:12:55,470 --> 00:12:55,480
Chinese food subscribe to my channel and
 

485
00:12:55,480 --> 00:12:57,910
Chinese food subscribe to my channel and
hit that notification Bell so you don't

486
00:12:57,910 --> 00:12:57,920
hit that notification Bell so you don't
 

487
00:12:57,920 --> 00:13:01,480
hit that notification Bell so you don't
miss any episode so