How To Make Steamed Dumplings Completely From Scratch
ฝัง
- เผยแพร่เมื่อ 24 มิ.ย. 2019
- Making steamed dumplings is easy. I swear. And we're making our own homemade dumpling dough here! The only thing that takes a little practice is the shaping and pleating of the dumpling. Once you've gotten that down you'll be a steamed dumpling god.
Recipe: www.joshuaweissman.com/post/s...
My pasta roller: shop-links.co/173637097167576...
A more affordable pasta roller: shop-links.co/173637104481248...
My Homemade Chili Oil (Chinese Style): • How To Make Proper Chi...
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No-one:
Josh: Making Air from scratch
That would be a #teamtrees video
*opens chips bag*
its at 999 likes
...But better.
The only way to receive true happiness is to be born again. Jesus loves you and is coming back to earth soon. This year is giving signs of end times. You need to repent. Please believe and spread the word to your friends, family etc so they can be saved. I'm doing this because I care about where you're gonna end up on judgement day Jesus loves you.
Chinese hack: add in a Tbsp or two of corn starch to your filling. It gives a smoother consistency for the liquid in the filling once it’s cooked 👌🏻
Nice recipe Joshua!
can the dough be made with room temperature water?
@@manuela. it's better to use warm or slightly hot water, that way the dough is way easier to knead
The cornstarch thing was something I learned from a bengali girl back in college. It's a game changer. But I actually substitute about 1/4 of the flour for corn starch.
And I divide the water into 2/3 hot water, mix that to combine, then the other third I do at room temperature.
I also recommend using Chinese shepherd's purse instead of napa, but Napa is still good
accually thats true.. I have the best home made filling and wrappers and yah.. They rock.. Josh has it down.. I don't ad any veg.. I do it my way!! do not buy wrappers from the store. They suck.
Thanks Josh love the 3:34 yep I have a roller and make your pasta PEOPLE! Making pasta at home for years and never buy that store bought CRAP, Garbage.
1.2k views 19 minutes after being posted. The secret is out. You’re blowing up my dude. Well deserved
243 thousand subs is a total insult. That number needs a couple more zeros.
The first video of his I watched was the tonkotsu ramen one, and I knew immediately that this channel was going to get huge. Great production value, delicious looking food, funny and informative commentary. This guy's got it all.
I recently learned about his videos and I love them. No nonsense, absolutely amazing.
Nooooo
Chris Graham yea that vid was awsome i cant cook anything more complicated then egg or grilled cheese but it’s entertaining
Completely From Scratch?
Huh. He did not even mill his own flour.
He didn’t even raise his own cow smh
we need to call how to make everything
HA! he didn't even grow his own wheat!
he didnt even make his own water
He also has a mill so he very well might have? Lol
When he said 3 cloves of garlic I thought he meant 3 heads and I was “ Damn I’m Puerto Rican but that’s *A LOT* of garlic”
Kayla Hernandez me tooo🇵🇷
Dang I gotta go to Puerto Rico if u guys use that much garlic
I'm pretty sure that you're mixed between Ginger and garlic? Because he did use 3 cloves and then afterwards he added a garlic...
Can you please make soup dumplings??🙏 (like Xiaolongbao)
Xiaolongbao isn’t soup dumplings, it’s steamed Bao...that’s smaller then usual. The ones ur asking for is probably wonton
Yeach they mean the dumplings full of soup
@@yeache2430 xiaolong bao is literally steamed dumplings filled with meat and soup.
Bon Appétit has a great video from a few years ago on how to make XLB.
Yeach yes it is, I’m from China.
As a Chinese, have to say, rolling out with rolling pin is the right way, and, very important, don't cut the sheet, just roll it into round shape, that's how we do it.
Shaping skill got way better than last time!!! Keep up the good work, love watching your vids!!!
bro don't by judgy rolling out by pin or pasta machine either way its fine, not every dumpling has to be 东北
@@dhg5766 Well I lived in 南京 which is the South Eastern part of China and my grandparents make their dumpling with rolling pins. And you can really taste the difference between a homemade, rolled out dumpling, and a commercially made, cut out dumpling. The rolled out skin tastes much more tender and chewy. I'm just saying this so that if anyone is really interested in making authentic Chinese dumplings, they can try the rolling pin method.
I like that you say the different measurements so everyone can understand
Highly recommend adding an egg, oyster sauce and a bit of salt is it’s lacking in flavour to your filling. Also for better results you can cut your dough into little pieces, use your palm to slightly round it out and flatten it. Then grabbing the side of the circle, with a rolling pin, start flattening the dough into a circle whilst spinning the dough round? Not sure how to describe it but roll it so that the outside of the circle is thinner than the inside. This way your dumpling is less likely to break etc. Still has to be quite thin but this is how my family have always done it and it might help.
He did say to add salt to the filling, in addition to salting the cabbage. And I think the thicker middle is more important for soup dumplings than normal dumplings.
Michelle Bowen it’s more just general advice from things I’ve picked up over the years so take it how you will.
That’s how my family makes dumplings too. Dumplings comes out fat and round. My task was to flatten out the dough pieces for my mom to roll.
The only way to receive true happiness is to be born again. Jesus loves you and is coming back to earth soon. This year is giving signs of end times. You need to repent. Please believe and spread the word to your friends, family etc so they can be saved. I'm doing this because I care about where you're gonna end up on judgement day Jesus loves you.🌹
@@purebliss2669 No thank you. Whether or not jesus and god are real is unknown but I’ve read the bible and decided that path just isn’t for me. I won’t stop you from your religious beliefs but it’s just not for me. Have a good day.
I still want to see you do a collab with Bon Appetit or Binging with Babish!
**this comment was made over a year ago. It is well known that since this comment was made they have done a collab.**
Or a collab with Julian Solomita....
Or Adam Ragusea
Still waiting to collab with peaceful cuisine
Please (also Adam Ragusa, just a thought)
Elisa yes please
he did not draw a face and tuck in that dough..
the amount of love i have for this man😂
I just love that "Thicc- with two c's " is an actual unit of measurement LOL
There is a Thiccc with three C’s somewhere. I’ll find it and let you know.
always has been
Your beard always reminds me of a pirate
A Chef pirate
one piece lul
Reminds me of this my meme my chef posted where the front of house team is a group of handsome/beautiful people in formal wear, while the BOH is a horde of pirates. Seriously, we yell, swear, and physically fight like pirates during service.
Elijah Mikhail I can see that
Hopefully he will get a sponsorship from Dollar Save Club 😊
I did think it reminded me of something and you put it in words hhhhh
"Hmmmm... I feel like dumplings for lunch"
[3 hours later]
"Ah! My several mouthfuls of food are complete!"
Yes, just like most good foods.
Usually dumplings are made in mass quantities.
Making 5 dumplings takes about the same amount of time as 100, since the biggest time cost is making the dough and filling.
There are several ways to handle this, you can make a bunch of dumplings ahead of time, say for the week, and simply steam them when you'd like them.
You can also freeze homemade dumplings and reheat them by steaming without even defrosting.
@@capnbarky2682 I would say it would take a lot longer to stuff 100 dumplings than it would five, exactly 20 times longer 😏
@@gtabraham3454 Cool multiplication tables bro
@@capnbarky2682 I don't think making 5 dumplings will take the same times as making 100
thank you so much for giving the measurements in grams whenever it makes sense!!! it makes my life much easier. I *love* making dumplings & dumpling wrappers. if my freezer was less full, I'd make some now. instead, I'm saving this for when I have some dumpling space (which won't take too long). one small suggestion (really, a tiny one): have you tried adding a leeeetle bit of water to the dumpling filling, as well as mixing it in one direction to align the proteins and make it into a paste? I highly recommend watching Adam Liaw's dumpling school series, but especially the video for jiaozi dumplings, for an explanation of why those things are almost always done when making dumplings. okay!!! that said, these look gorgeous and you're an amazing cook. I've been reading your blog posts since you were 17 and doing the paleo thing, and of course this youtube channel since you you announced it. I'm *thrilled* to see it getting bigger! you are a great chef, my fellow Austinite. I'll definitely be trying this recipe, especially the recommendation to use my pasta roller. happy dumplings!
Omg I commented the same things about the measurements
When you say "from scratch", are you talking about the one on your glasses? 8:53
BubblewrapHighway damnnn hella roasted
BubblewrapHighway that door came outta nowhere
@@JoshuaWeissman Yo, I bet that door got WRECKED just from bumping into your glasses.
But you're such a nice guy, you acted like the door got the best of you. Handled like a true hero.
The amount of voice cracks, I thought my ears were going through puberty
Your videos are absolutely amazing! Love the encouragement in each one, assuring your viewers that anyone can do this. Keep up the amazing work!!!
I love how you respect your recipes no matter where the food originated from
I do my best to be respectful!
I'm Polish! So my family has been making home made dumplings for generations for special occasions such as Christmas! It has become one of my favorite foods because I dont have it that often. I love this video so much because it brings back so many memories of making dumplings with my mom and grandmother!
Yes! I make my pierogi vegan and gluten free now. Always on Christmas, my birthday, and 2 or 3 more times a year.
Pelmeni :D
I've just fallen in love with both the food AND the cook: so just-cute-enough combined with a really professionally cut video. Thank you very much!
Joshua: The combination of totally different cultures... A pasta sheeter
Me with my tortilla press: 😐😆
When food and art combine, something magical is born.
Even though it’s not traditional, I love the pasta roller and cookie cutter hack. It’s already a time consuming meal, this speeds it up a bit!
Also this is such a great social cooking experience. My husband and I made dumplings once for our wedding anniversary. Super fun.
Very well said Joshua! There’s nothing better in the world thank sitting down to enjoy a bowl of steaming hot dumplings. You’re awesome for sharing foods from different cultures. Bravo!!
I just made this and it’s so good. 10/10 would recommend
Nice video! Tips to get a juicier filling:
Before adding anything salty, add a neutral oil to the filling enough to cover all the cabbage, but not so much that it's dripping. For the amount you had, maybe 1/2 dl would be enough. Mix the filling, and then add the salt and soy sauce, and then mix just enough that the salt is distributed. This way, you don't need to discard all the cabbage liquid (which is full of flavor) as it won't get drawn out as much from the salt. Every now and then, you would need to stir the filling again to incorporate the little liquid that gets drawn out, but this will be juicier than any dumpling you've had before. Protip from my mom ;)
What could I substitute the ground pork for??
Just made these yesterday along with the dipping sauce and chili oil from another video. Life changing is correct. DELICIOUS and worth the effort. Will be doing again.
Josh, thank you so much. I made your recipe moreless and it came out amazing. Luckily I do have that italian roller and it works perfect. The dough is tear-free and makes a lot of dumpling. I only used garlic, an onion, 50g of pork and mostly was cabbage. I seasoned it with lemon, ready pork seasoning and salt. I didn't fold the way it's supposed to be folded because it didn't come out right the first time and I simply gave up.
I do not have a bamboo steamer instead I poared water in 1/4 of a small pan and put a spaghetti runner on top and placed the dumpling on it left it covered with a pan lid for 10mins. The results were amazing. Thanks
"You want to hear something sad?"
Me: No. **Exit video**
quality content as usual, now my dumplings can survive with this technique
I have been searching recipes all week. It’s like you read my mind! Definitely trying this.
Ugh, I just love your channel. Could binge watch it for dayssss.
I was literally looking up dumpling recipes, then saw this video get posted :o
It was meant to be.
Really loving the channel! I think a lot of people would love seeing some quick weekday meals (maybe a weekly video idea?) that you like to make if you do that sort of thing. Thanks!
Try Tasty for that. Let the man do his thing!
I tried making them, took me around 4 hours, but it was fun and they tasted so goooood🥰the dough ball was too cute, I couldn’t stop playing with it
Followed this recipe exactly and now it's my girlfriends favorite treat. Even made my own dough and wrappers great first try. Love it.
It's like Babish and Neistat had a baby together. Super relaxing 👌
A+
To make it easier, instead of flour scalding (adding boiling water to flour and mixing), you can use water roux (boil flour separately, and add it to the rest of the flour, subtracting the water and flour used to make it), or a hybrid (add the flour to boiling water and mixing with some tool, like a fork, then, after the mixture became warm to the touch but not hot, add it to the rest of the flour and water). This way, you can better control the hydration rate of the dough, by having more or less water roux (tangzhong) in the mixture, instead of changing only the temperature and amount of hot water used to make scalded flour (yudane). *Note:* Flour scalding originates from europe, from where it made it to Japan, where it took the name yudane, then it evolved/changed in Japan into tangzhong, where it evolved in parallel to the european water roux, but both tangzhong and yudane becoming a lot more popular in Eastern Asia than flour scalding and water roux became in Europe.
Also, you can use rice flour, or mashed boiled rice (once you take into account the water absorbed by the rice), to make the dough even less sticky, or to allow higher hydration rates for the dough, than without it replacing some of the wheat flour (and water, if you used boiled rice).
Another winner !!!! So easy ! So delish ! Can’t get enough of your channel 👏🏻👏🏻
I made these this weekend. Also ate them with your chilli oil recipe. Best food I've ever made myself. Thanks.
I love those lofi hip hop beats on the b roll
I experienced my dumpling life changing moment in New York City when I was 18, I literally cried.
Can I just say you are such a awesome chef, and the way you are open to all kind of food and respect them equally is just amazing. Looking forward to see more!! ❤️❤️❤️
You're a genius!! I'm so glad I found your site. Keep the content coming!
Yes yes yes now I want to make steamed gyōza again!
Loved the video, what about Xiaolongbao soup dumplings next!? 😋
I’m so happy to see that you’re still posting!!! Omg!!!! Joshua I love your videos, I’m a cook myself and I fucking love everything you do and post here!!! Thank you so much for all you do :)
Joshua... Excellent! Just like every single one of your scrumptious videos. You make everything look so easy! Thank you for sharing, looking forward to your new vlogs.
Freaking love your Chanel , awsome stuff ,clear ,concise and recepi ni gramms . Cheers from France
This is awesome, you make a lot of seemingly complicated recipes super accessible!
Question: Can you freeze the dumplings for another time later?
You must freeze them if you aren't eating them same day. If you bust your ass and bang out 2 or 3 dozen, all will be lost the longer they sit in the fridge. The dough and the filling start working on each other and the dough gets too wet and sticky to handle and is difficult to maintain its shape and texture......it will become a sloppy wet noodle over a gritty coarse filling.
Just Freeze them if you're not going to consume them. Park them individually on a plastic covered tray and cover with 2 layers of plastic ( I usually just upcycle my grocery bags and stuff my tray into 2 of those) then freeze.
They won't stick together,and you can toss them in a Ziploc, and have as many as you want,When you want. Shelf life 3-6 months, but mine never last long.....eaten up Every Time!
Thank you for slowing down the demo on pleading the dumpling. I needed that!
Glad to see the wrapper made from scratch so well. I live in the eastern part of India where dumplings are a very common street food (referred to as momos). I usually do the shaping without any special equipment. I make a ring out of the whole dough and cut out approx 9 gms of dough balls and then roll them out. This surely saves time.
With all of that dough, how many dumplings did you do?? I loved your video, thank you!!!
I give you a like for that smile on dough. It made me smile ;)
I had a eureka moment several years ago about using my pasta maker to roll out my dough for dumplings, and it works beautifully.
Half of the time I'm not even watching your vids for your recipes....but your sweet camera tricks, witty humour, rad music sense, b rolls and overall production style..no wonder the views on TH-cam goin bananas!!
At 7:40 I was thinking "One day he will smack his nose with that door".
Then 8:53 happened :)
Wow you must be a mom
@@berfin5865 lol nope I'm a grown up man. ANd I've seen too many of Joshua's videos too know he's clumsy sometimes, so it was just a matter of time before it happened ^^
Yes, I think I’ve fallen in love with you 😂
I literally just ate a bunch of dumplings at a restaurant the other day and was thinking I wanted to learn how to make them. Perfect timing I'm definitely going to try these and amazing video as always!
Thanks for this. You are an awesome and joyful person. I hope your channel grows!
"I'm not talking about the take out gyoza with the dipping sauce"
Proceeds to make gyoza with a dipping sauce. 🤔😂
I love your humor!
2:07 "Let it rest"
**Puts a towel over the dough like a blanket**
I can spend all day watching your videos!! These look like little receptacles of love! 🥟💕
Love ❤️ your videos, love the format and how you deliver the information that you are sharing. Just made these dumplings 🥟, they are fantastic.
I think xiao long bao are more life changing :D
You should make sourdough bread next
Devin Peterson 🤔🤔🥖🥖🥖
man i love this channel. you deserve the growth so much
I love the fact that he gives the grams💜 That said, I really like his personality & style of video, easy to follow along!
I just realized we were inside the cupboard all this time 0:00
Took me a while, too
The only thing I'm questioning is: WhEre dO YOu GeT THiS ePic mUsiC FrOM?
fasion-priddy
Newish sub here, was watching your older videos one after another all day when I saw this just posted 🤣 funny how life works out sometimes! Love your channel and as weird as it sounds, you're aesthetic. Keep up the good work dude
I made these today!! They were delicious! I’ve only made dumplings one other time and it took soooo long! I loved thie idea of using my pasta machine to make them! It really did cut down the time! And it helped with consistency! And the shaping! Lol! Thanks!!
Joshua : u can make a 400 layer pastry trust me it's easy
ME : BEST BELIEVE I CAN
Not
"Make with friends" *Has no friends*
Thanks for posting this! Very very nice instructional video. We are going to make it this week. Very helpful! Cheers.
Thanks for the recipe. Made this with my daughter yesterday. Tasted very authetic.
hey joshua, do you have a vegetable version of this? A lot of people in my family are vegetarian or peskaterian edit: thanks for the fillings, they are really good
Try this video. th-cam.com/video/4u7bBMSIhQ0/w-d-xo.html
I think chopped up mushrooms would be good!!
@@mynameisfriday118 thanks dude
@@ginacovarrubias8027 thanks for the suggestion
We have this version in China that’s super popular. Use Chinese chives, boiled glass noodle and scrambled eggs as your filling. It’s better than meat fillings!
dude do not change your hairstyle and beard, right now u r perfect. p.s: I'm not gay ;)
Why are u gay?
@@JohnDoe-xo2yf :))) people have this right to think this way about Iranian. Cuase in both our culture and language its ok to say for example i luv you bro, if you have a close male friend it doesnt matter if you kiss him, hug him, or give him compliment about the way they dress up, perfume they use or haircut. In general in Iran we dont consider people to be gay, unless they claim that. we act the same way in our friendship between women and men. the only border line is, french kiss and sex ;)
@@MrKhoshkhial that was a reference to a meme, an innocent joke, buddy th-cam.com/video/G2W41pvvZs0/w-d-xo.html
@@JohnDoe-xo2yf my english is not that good to get the joke, :D
It worked realy well.
And it was total delices, together with the dipping sauce just dope.
I think my boyfriend and I talk about you and your videos like everyday because we love them so much. How on earth do you have time to produce so much content while ALSO being a restaurant professional?!
“You wont get it perfect the first time.”
Asians:
okay i love you please marry me
Maria Demoya Ok , creepy but ok.
He has a girlfriend 😥 *insert Mr.krabs playing tint violin*
Only cooking channel that doesn't bore me .......I can't get enough of him ❤️
I just started cooking recently and omg I’m going to try and make these!! I love dumplings!
have a bunch of guys come over crack a couple cold ones and let's get started making
Read more
You bastard you make me click on read more
You live up to your name well... You’re probably the bastard that’s been cold calling everyone, aren’t you?! 🤔😠
@@willgraves5848 what the fuck are you ok ?
You are amazing, no joke, videos improved so much too, love your energy, and dont stop having fun😊 have a nice day Josh, you have made mine
You are the one we all need, but don't know yet. You will be very successful. Thank you so much for your videos. Aesthetically pleasing, humerus, nice voice and most importantly of all those precise and perfect cooking skills and knowledge. Love it. Keep it up.
I've been using quarantine to perfect my dumpling recipe. Thank you for this wisdom.
Thank you! I have been looking for a good, basic recipe for dumplings from scratch for ages. They always use the store bought wrappers.
Woke up to find a notification about this dumpling from scratch now I'm up to my elbows in dough! Nothing beats good inspiration (and perspiration) to start your day! Stay awesome!
Tip: if kneading rock-hard dough isn't providing enough workout, you may find it a bit more rewarding to mince your pork instead of passing it through the grinder. The difference is astronomical!
woww im so glad that ppl from outside of China starting to teach how to make dumplings and yes Chinese food is one of the best❤️
my teacher brought these with the chili oil to a class party in my high school Mandarin class, so amazing.
Your videos are so good and it’s very helpful that u almost cover every basic which is very rare and loveable
So crazy that I have been following you since Slim Palate and here you are on TH-cam! Love the content! Keep it coming 😍
This dude seemed to come out of nowhere and now I watch at least 1 video a day. U r my spirit animal
I've made dumplings a handful of times and every time I make them I swear I'll never make them again because I always fuck up the rolling of the wrappers and/or they stick together before I finish them and I could never make them look pretty with the folding but after watching this I decided to give it another go and I didn't hate it! Dumplings turned out great and the process wasn't tedious like I usually find it. Cookie cutter technique is a good one and your showing of the folding technique helped a ton. Never been able to get them to look pretty like you see experienced cooks do but I did this time!
Tried it out... life changing dumpling moment it is, thanks for this recipe!
omg those are some of the most beautiful homemade dumplings I've ever seen.
I added some five spice and cinnamon to the filling and it tasted great too. Thanks for the recipe
It's really cool to watch these older videos after the newer ones, and seeing how much your production skills have grown and how much more comfortable on camera you are lol. Oh yeah! I ordered your book last week 😂
I agree. Though I like this more humble vibe he has in these old videos more. Nowadays hes a tad braggy and very meme-y.