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Here’s my prep thread for dumplings! When dough and meat are ready I’ll stream a demo :)
First marinate meat in soy sauce, this is what makes the meat “fragrant”
Second, combine flour and water to make a shaggy dough, if you have a machine even better! I’m doing it by hand cause not everyone has access!
Shaggy dough! Rest for 30 minutes so kneading it out is easier. 3 cups flour with 1 cup water + 2 tblsp water!
Combine filling ingredients!
Add the 1/4 cup water bit by bit as you stir constantly in one direction, the goal is to “homogenize” the meat and veg, you’ll know it’s done when it “la si” or pull string where the fat gets a bit stringy, this is the goal!
The finished texture! This is when I taste saltiness by either frying a piece or microwaving a bit.
After 30 minutes it gets easy to knead a smooth surface!
Kneaded first a minute :)
Now punch a hole through the sucker
Stretch out like giant donut then break the donut and cut it into 1/3
Roll segment into a wide long noodle switch for scale
Cut noodle alternating directions so dough is not flattened!
Roll out dough by flattening out each quadrant and then rotating the shape , the middle should be thicker than the sides
Going live in 5 minutes!!!
Folding technique 1
Folding technique 2!
Last step BOIL :
Bring pot to full boil, drop dumps and wait for it to boil, add 1/3 cup cold water, bring to boil, do the cold water temper 3 times total and when it boils the last time it’s ready!!!!
Bring pot to full boil, drop dumps and wait for it to boil, add 1/3 cup cold water, bring to boil, do the cold water temper 3 times total and when it boils the last time it’s ready!!!!
Finished!!!
Bonus recipe: pan fried
Heat oil in non stick pan, arrange dumplings to cover the bottom, leaving small gaps
When dumplings have a crispy bottom pour in slurry of 1 cup water, 2 tsp corn starch or flour up until half the dumpling
Cover
Steam 3 minutes
Uncover til dry!
Heat oil in non stick pan, arrange dumplings to cover the bottom, leaving small gaps
When dumplings have a crispy bottom pour in slurry of 1 cup water, 2 tsp corn starch or flour up until half the dumpling
Cover
Steam 3 minutes
Uncover til dry!
First high heat then medium
Shake pan to loosen crispy bottom and then......flip!
