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    "excerpt": "\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.",
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