The reason this show is so successful after so many years is because you guys take the time to explain the chemical/scientific reactions happening in the dishes you make. It's so engrossing and fascinating, really! Thank you!
and you can't beat having something seemingly complex/difficult explained in a way that makes you confident you could do it. Masters of teaching through logic/science, they're simply unrivalled in their no-fuss way of showing how and why. Also the fact they can cross cuisines effortlessly because of the way they approach everything.
@@talghow-i2326 - I’m glad I read your comment! Just a couple of weeks ago, I was wondering where Chris was nowadays. It was so disappointing when he left ATK.
Hey Dan, and the ATK crew, great explanation on the hot water for the dumpling wrappers. One note though, you'll notice almost all Chinese chefs roll their dumpling skins from the OUTSIDE IN while gradually rotating the dumpling wrapper. There is a technique where you roll starting from outside the dough, then rolling towards the center, then roll back out. Then rotate the wrapper by 45 degrees, and repeat the process. The goal of that is to make the edge thinner than the middle. This is because your edge is essentially doubled (if not more when you do complex pleating), so in order to get an even thickness across the final dumpling skin, you will need the edges to be thinner than the center. Evenness across the dumpling skin is very critical to get the texture right so that you don't get a thick bite of dough at the edge of the dumplings. This is pretty critical in taking your dumpling to the next level.
ShanghaiBebop The people who have done this for a while can do it insanely quickly, I can recall my mom can do it fairly quickly. It’s also something you do with dumplings
Thanks for the info I just watched the Chinese way of making it here (link below) Anymore tips you want to add. Also I'm gonna try do the hot water and the tap water temp and see what suits me and what the best method th-cam.com/video/J6xFRlG5Qxg/w-d-xo.html
I’d run the bean sprouts though the used noodle cooking water for a few seconds just to take it to a warmer temperature and takes away that raw bitterness. Results are still crispy but sweeter tasting.
I learned to make ZhaJiang Mian from a Chinese Woman. She called it long life noodles and mixed pork and lamb together with old Beijing bean sauce which is very salty. She also flash fried the sprouts with soy and sesame oil. Also included was radishes and baked tofu. We made this dish dumplings or pancakes for birthday dinners it was wonderful. The act of forming the dumplings is called bowing
Whenever you prepare Chinese-style fillings whether it’s for dumplings or buns, you always add water as the last step, or in your case, the juice wrung out from the cabbage can be used as a substitute, to the meat mixture and then you almost need to beat it quite vigorously (most Chinese use chopsticks) because raw meat can take in a ton of water and that makes it way more tender and juicer when cooked. Also, beating it well helps release gelatin from the raw meat so that fillings hold up well and taste chewy and bouncy when cooked
I guess your mixer is doing the beating part work pretty well for you already. Here is a link to how authentic pan fried dumplings are actually made th-cam.com/video/Db1Fx0HXY5E/w-d-xo.html
The ground bean sauce and sweet bean sauce can be found in just about any typical Chinese (Asian) grocery store. Miso paste is about as hard to find. It's worth supporting your local Asian grocery store if you have one around and it's also worth getting those sauces for the full zhajiangmien experience.
Great advice! Normally, I love ATK's recipes, but I just watched Mikey Chen make this, and I think I'll stick with his recipe and just get the tian main jiang and dòu bàn jiàng from my local Asian market.
I make these pretty often with my family in batches of 150-200. My only recommendation is to use the store bought wrappers. Yes, they aren't as chewy as a perfectly made dumpling, but guess what, alot of restaurants use pre-made wonton wrappers, too and it will cut the process in making them in half.
This recipe ends up with a dumpling that resembles the pot stickers I get at a local Chinese restaurant, Red Dragon (in Raleigh, NC). They have the BEST homemade pork pot stickers (dumplings) I’ve ever eaten in any Chinese restaurant in the world. They’re my benchmark for phenomenal dumplings. The dumplings are packed full of pork, garlic, and ginger. They’re just loaded with tons of flavor. The dumpling wrapper itself is a thicker dough, but not gummy, that’s got a slightly crisp bottom, but tender everywhere else. I don’t usually love the paper thin commercially prepared gyoza/potstickers you can buy in the store. The dipping sauce it comes with is a flavorful mix of soy, wine, garlic, ginger, scallions and a little bit of the pork drippings.
Thank you a ATK for uploading more videos from Season 19. I have binged watched every episode you have on TH-cam. I am self quarantining in New York City.
It's great that you feature Asian dishes, and they talk about the science of each ingredient. I understand how few ingredients need some substitutions and can be hard to find on some states that are not easily accessible. I bet other countries who watch TH-cam ATK to try these recipes out to cook for family at home. Thanks keep it up!
The Beijing Noodle dish was fantastic! We didn’t find it too salty...maybe it has something to do with the brand of miso used. We’re a gluten-free family so we used Tamari instead of regular soy sauce. Our hoisen sauce is gluten-free as well. Yummy!
I HAVE BEEN WATCHING THIS GREAT SHOW FOR DECADES AND FINALLY A CHINESE DISH AS I HAVE NEVER SEEN ONE ON HERE BEFORE. I HAVE MADE THOUSANDS OF THESE AND I FOUND USING CHICKEN STOCK INSTEAD OF PLAIN WATER WHEN STEAMING MADE THAT EXTRA FLAVOR.
Made this. First batch was way way to thick and some were crispier than others but the second batch were too small. We have too find a happy medium,but they were flipping DELICIOUS.
An excellent substitute for the noodles you mentioned is raimen noodles. Just soak the block in hot water for 3 minutes, gently separate drain and eat. Heck, I used them instead of lomein noodles all of the time. They're much more economical , have great shelf life and taste great
@Pod I was sous chef in a Chinese restaurant and have toured many others they use the dried raimen soaked for everything. You might want to investigate before you get rude with your ignorance
WARNING: 2:15 Indeed. It is the same concept for “ tangzhong (Chinese word: 燙種 or 湯種) “ as Brigit demonstrated in the sticky buns recipe (th-cam.com/video/aZT4S-MFZa0/w-d-xo.html) ; however, this “hot water dough” for dumplings is ONLY good for steaming and frying, NOT applicable AT ALL for straightforward boiling, because the dough would easily disintegrate in boiling water because of its reduced gluten-bonding structure, so for straightforward boiling, use regular room temperature or cold water to form the dough.
I remember them saying the a sinilar thing when making tacos. Adding warm water to the masa makes tacos that fry up perfectly but using cold water or hot water changes the end results significantly.
Hi, I made the Bejing noodles this week. I weight the shiitake mushrooms and it was much more than shown in this video. I also made the dumplings that are delicious!
That's a pretty easy pleat that will guarantee them to sit up. Way better than what my mom would show me, which has a pretty fold, but takes practice to keep them closed. I'm used to it but not everyone has had years of holiday practice with their families.
These two dishes are my favorite ones, that my Nai Nai (paternal grandmother) would make for me. Hers were the best I have ever had. With the Zha Jiang Mian, my grandmother would also put in matchstick size carrots.
These dumplings are beautiful, obviously. I made won ton wrappers recently. If you are going to make the wrappers only -- rather than going ahead with the pot sticker recipe, -- you have to use corn starch to stack them. Tedious work, but worth it for authenticity. Not likely to do this on a regular basis. Grater/ micro plane -- yay, I won -- have had this brand microplane for many years. I use it for everything -- zesting, grating cheese, etc.
Honestly, my favourite dumpling recipe from back home is from Souped Up Recipes. Oddly, she is even more detailed than ATK (who is flipping brilliant, might I add).
I've been following Mandy from Souped Up Recipes for a couple of years now. I have to agree about her attention to detail and full explanations. She has done a full series on the art of dumplings with every technique you can imagine! I purchased her wok and it never leaves my stovetop.
It’s so interesting to see Americans finally interested in authentic Chinese food that I grew up with, rather then the deep fried, sweet glazed American Chinese food. So surreal :) I thought Americans would never like the food I actually eat.
DangSon We've been cooking with Martin Yan, for bout 30 years. Martin Yan be chinese like a mug. Wanna race cutting up a whole chicken? Cut it over here Cut it over here Cut it over here And Cut it over here Till We cut the whole dangting.
To be fair, the stuff we consider to be Americanized Chinese food was created by Chinese immigrants in the very early part of the 20th century. The whole menu had to be designed to work with only the ingredients that were readily available in the US. Many of the Chinese ingredients that we now take for granted couldn't be used as this was before the US had highways and refrigerated trucks.
Hedgehobbit thanks for the history, I enjoy Panda Express once a while too just like many people, but it is just so different from what my parents would make for us at home.
I prefer the traditional dishes. My neighbor is from China and his grandmother lives with them. She barely speaks English but she loves teaching me how to cook. Such a dear lady.
I love pork dumplings but I have been having trouble perfecting the filling. Well these look so tasty my mouth is already watering ! I can't wait to make these!!!!! Yummy!!!!
For the dumplings, I would add shrimp to the ground pork (in a two-to-one ratio, making them wonton dumplings), and substitute pea sprouts (much more delicate in texture) for the cabbage. _Only cheap Chinese-American restaurants use cabbage as a filler in order to lower cost._
@@karlinchina That is the "people's version" for the masses. Under the CCP regime, mainland China used to be poor (until perhaps two decades ago). Many recipes strayed from their traditional standard as a result. There are also many variations of _jiaozi_ (餃子). See en.wikipedia.org/wiki/Jiaozi#Variations.
Love Dan Souza, can cook for me anytime. The WHY - science talk reminded me of Alton Brown. Thought you could have rolled out down and cut - like cookies - out of the sheet
Hello ATK! I love the full episodes, but I also really appreciate the individual recipe segments too. With that being said, can you please upload the segment of just the Beijing-Style Meat Sauce with Noodles (Zha Jiang Mian) Recipe please? Thank you!!!
Looks so good and easy to make. I am going to make it with my kids this weekend. Comment: I wish more Asian staff have more representation on the show, especially for Chinese recipes.
The Asian cast members they've had didn't seem to love making the Asian dishes, as they cook all kinds of other things too. Maybe they didn't want to be pigeonholed as Asian cooks.
Bill Hung everybody makes everything on this show. No one is piegon holed into making specific dishes and that how it should be. However, I feel that there is a separate issue about having increased representation and I agree that other communities should be included on the show.
great episode that food looks extremely delish 2nd dish looks simple but dumpling/pot-stickers now that is really time intensive well one of these days will get motivation to try my hand at it.
That style of dumplings is called chao jiao in Chinese （炒饺）:P I loved those when I studied abroad in China ^~^ We also used a dipping sauce where people mixed a hot chili sauce, chinese vinegar, and soy sauce in whatever proportions that each person wanted. Could sprinkle some sesame seeds in it too. It's soooo good hehe
Ok, no. Putting the water in the paste at first is wrong. Zazhangmian means “fried sauce noodles.” Your supposed to cook your pork and aromatics, move them to the side, add a little oil and fry the paste to get some browning on it then your throw your stock or water over it to simmer. When u don’t fry the sauce it tastes tinny and not fully developed.
@@jusssayin480 S J's technique is indeed correct and authentic. As he/she said, it's literally in the name of the dish- by definition, the sauce must be fried first, it's an essential (and easy) step. That being said, ATK isn't about authenticity, it's about translating complex dishes and foreign cuisines into simple everyday recipes achievable in the average American home kitchen. Their method for the dumplings isn't entirely correct either. However, they've done a great job with both recipes in this video and by all appearances they've produced two delicious, enjoyable dishes that are reminiscent enough of the real thing to satisfy most people. Nothing wrong with that. If you want authenticity, check out Chinese Cooking Demystified. No compromises there- 100% genuine, true Chinese food and legitimate techniques. Really awesome channel.
@@its_clean would also add Marion’s Kitchen and Made with Lau are also easy to follow and accessible and my go to’s for making Chinese food at home. But I see what you all were saying about frying the sauce in the pan. th-cam.com/video/c92cz_39hjY/w-d-xo.html
These are different from what I used to get in Korea. Looks interesting, though. I like the black bean paste, fat back, and potatoes over the noodles. I would eat this, though.
I know that spaghetti style dried pasta used to be subbed for fresh Asian noodles but they always tasted wrong to me. They don't have the stretchiness that I need for Korean Jajang Myun. The firmness is similar but the chew is different. Since Korean gojuchang has been included in ATK recipes, sourcing Korean or Chinese black bean paste/sauce shouldn't be much more difficult. I know Miso is pretty common along with Hoisin. But an Asian/Korean/Chinese market should have black bean paste so engineering a substitute is not necessary.
@@angellover02171 Exactly, and The Japanese version uses miso. ... Korean Jajang Myun is still Chinese in origin. Pizza anywhere in the world is still Italian in origin.
angellover02171 I get that and gojuchang is more versatile than black bean paste. And I do sub Korean/Japanese soy sauce for Chinese because i always have it and I do get annoyed with people that harp on “authenticity”. But anyone that wants to do anything other than the occasional dish is going to have to keep some essential pantry staples. And the bean pasted keeps forever if refrigerated after opening. I make my own chorizo using ATK’s recipe because there are no Mexican/Latin markets near me. But jajang myun is really hard to make if you don’t have bean paste or have a frame of reference. I doubt ATK will pass on a crap recipe. But an approximation of gojuchang could be made with cayenne, paprika, and miso.
1:13 - FYI: he is correct about measuring boiling water ... You will "gain" 1.75 tsp of water (8.8g) per cup of water (220g) from 39 F to 212 F because water expands; however, it is extremely dangerous to "handle" water at that temperature, so if you can measure your water into a tea kettle ahead of time (i.e., subtract the 1.75 tsp per cup while "cold"), then you can pour the water directly from the kettle into the processor with less danger of burning yourself. Up to you ... just a messenger here. :D
I make dumplings at home a lot, your recipe is quite similar to mine, delicious! I really like the way you prepare the dumplings, much less manual work than me, will buy a similar food processor lol
You just paired 2 of my favorite types of foods, & these ingredients look delicious. Love miso & Hoisin too! Finishing the noodle dish with those raw veggies seems like the perfect color, flavor & texture accent.
Can I use pickled ginger instead of fresh? I've thrown away more ginger than I care to remember, but I use pickled in stir frys all the time, and it gives me the warmth and spiciness I want from ginger.
Red miso is great but it is nothing like ground bean sauce. Nor hoisin at all like sweet bean paste. Luckily both are very available. There's this website almost no one has heard of named after a South American river that sells both.
@@JosiahMcCarthy I wish. My local Asian groceries are all Korean. They carry more basic Chinese ingredients but for things like ground bean sauce I have to go to Chinatown, not impossible but its about an hour and a half each way.
@@KenS1267 Actually, they do sell them and it's called "Black Bean Sauce" in most Korean or Asian/International grocery stores. The Chinese bean sauce turns black when it is fully fermented over 2-3 years, rich in flavor. It takes longer to achieve that, so Chinese use it in 1-2 years when it is dark brown, but its more bitter. * Black Bean paste/sauce in Korean grocery is factory-made, so obviously they don't take 3 years to ferment.
@@JR-zw2vb Black bean paste and ground bean sauce are not the same thing. Black bean paste is made with actual black beans while ground bean sauce is made with soybeans. There are other differences as well, how much garlic is used for instance.
Not the classic sauce but it still looks damn tasty! That's what I love about you guys, all the cool substitutions. Even though I make mine the classic way, I'm still going to give this a try. Also this is my favorite flavor of instant noodles. Yes I admit it.
Julia: 🎶"Oh, I'm getting the smells of the sauce" 🎶😆😆😂 Hey!! A decent replacement for those noodles is Japanese soba noodles. (Lo Mein) Bean paste can be found in the Hispanic isle, or can be easily made. Thanks for the video ❣️❣️
Additional ingredients for filling I have added include chives and mushrooms eg shitake. I have also used more lean meat and added a bit more oil which keeps the filling soft and tasty and cut down on the sodium containing liquids
Pressing the dough through a pasta machine, then cutting the sheet with a water glass of suitable diameter (better, if you have a right cookie cutter), might help to avoid the "lot of math" in the dumpling recipe.
@@angellover02171 After 4 minutes, water was poured in, so I wouldn't worry about drying out the filling. If that actually happened, reducing the heat at the initial step or pouring in water earlier, might mitigate. Maybe there would be a difference, but an adaptation of procedural change to save the time doing "a lot of math", could make me enjoy more, the essence of the dumplings. It's just my personal preference. Thank you for reminding me the difference.
boil water dough is used if you plan to steam or fry and wanting a more thin wrapper. tap water (or filtered if water was not ideal) and some salt is suffice
I have deep fried from frozen the store bought version of these dumplings and they came out well. The pork-cabbage filling could be a treat in itself. To deep fry this lovely dumpling could work as a quick treat.
ALWAYS mix your ground meat and seasoning delicately with chop sticks, otherwise it makes the meat very tough, like a golfball. Not a good texture if it’s tough.
Yes but you really want to do it the way Dan does it. You want the middle to be thicker than the center, that way the edges are easy to fold together and the filling has some protection from the heat.
The reason this show is so successful after so many years is because you guys take the time to explain the chemical/scientific reactions happening in the dishes you make. It's so engrossing and fascinating, really! Thank you!
and you can't beat having something seemingly complex/difficult explained in a way that makes you confident you could do it. Masters of teaching through logic/science, they're simply unrivalled in their no-fuss way of showing how and why. Also the fact they can cross cuisines effortlessly because of the way they approach everything.
@@hamvjones Milk Street is great too with Chris.. who use to be on this show I think this was his original creative brain child...
@@talghow-i2326 - I’m glad I read your comment! Just a couple of weeks ago, I was wondering where Chris was nowadays. It was so disappointing when he left ATK.
So true.
Instablaster...
Hey Dan, and the ATK crew, great explanation on the hot water for the dumpling wrappers.
One note though, you'll notice almost all Chinese chefs roll their dumpling skins from the OUTSIDE IN while gradually rotating the dumpling wrapper. There is a technique where you roll starting from outside the dough, then rolling towards the center, then roll back out. Then rotate the wrapper by 45 degrees, and repeat the process.
The goal of that is to make the edge thinner than the middle. This is because your edge is essentially doubled (if not more when you do complex pleating), so in order to get an even thickness across the final dumpling skin, you will need the edges to be thinner than the center.
Evenness across the dumpling skin is very critical to get the texture right so that you don't get a thick bite of dough at the edge of the dumplings. This is pretty critical in taking your dumpling to the next level.
Something like that.
ShanghaiBebop
The people who have done this for a while can do it insanely quickly, I can recall my mom can do it fairly quickly. It’s also something you do with dumplings
Thanks for the info I just watched the Chinese way of making it here (link below) Anymore tips you want to add. Also I'm gonna try do the hot water and the tap water temp and see what suits me and what the best method th-cam.com/video/J6xFRlG5Qxg/w-d-xo.html
I’d run the bean sprouts though the used noodle cooking water for a few seconds just to take it to a warmer temperature and takes away that raw bitterness. Results are still crispy but sweeter tasting.
I learned to make ZhaJiang Mian from a Chinese Woman. She called it long life noodles and mixed pork and lamb together with old Beijing bean sauce which is very salty. She also flash fried the sprouts with soy and sesame oil. Also included was radishes and baked tofu. We made this dish dumplings or pancakes for birthday dinners it was wonderful. The act of forming the dumplings is called bowing
Whenever you prepare Chinese-style fillings whether it’s for dumplings or buns, you always add water as the last step, or in your case, the juice wrung out from the cabbage can be used as a substitute, to the meat mixture and then you almost need to beat it quite vigorously (most Chinese use chopsticks) because raw meat can take in a ton of water and that makes it way more tender and juicer when cooked. Also, beating it well helps release gelatin from the raw meat so that fillings hold up well and taste chewy and bouncy when cooked
I guess your mixer is doing the beating part work pretty well for you already. Here is a link to how authentic pan fried dumplings are actually made th-cam.com/video/Db1Fx0HXY5E/w-d-xo.html
The ground bean sauce and sweet bean sauce can be found in just about any typical Chinese (Asian) grocery store. Miso paste is about as hard to find. It's worth supporting your local Asian grocery store if you have one around and it's also worth getting those sauces for the full zhajiangmien experience.
Great advice! Normally, I love ATK's recipes, but I just watched Mikey Chen make this, and I think I'll stick with his recipe and just get the tian main jiang and dòu bàn jiàng from my local Asian market.
@@kareninalabama doubangzhian is not in the traditional sauce and is way too spicy.
I make these pretty often with my family in batches of 150-200. My only recommendation is to use the store bought wrappers. Yes, they aren't as chewy as a perfectly made dumpling, but guess what, alot of restaurants use pre-made wonton wrappers, too and it will cut the process in making them in half.
This recipe ends up with a dumpling that resembles the pot stickers I get at a local Chinese restaurant, Red Dragon (in Raleigh, NC). They have the BEST homemade pork pot stickers (dumplings) I’ve ever eaten in any Chinese restaurant in the world. They’re my benchmark for phenomenal dumplings. The dumplings are packed full of pork, garlic, and ginger. They’re just loaded with tons of flavor. The dumpling wrapper itself is a thicker dough, but not gummy, that’s got a slightly crisp bottom, but tender everywhere else. I don’t usually love the paper thin commercially prepared gyoza/potstickers you can buy in the store. The dipping sauce it comes with is a flavorful mix of soy, wine, garlic, ginger, scallions and a little bit of the pork drippings.
Thank you a ATK for uploading more videos from Season 19. I have binged watched every episode you have on TH-cam. I am self quarantining in New York City.
Season Covid-19
It's great that you feature Asian dishes, and they talk about the science of each ingredient. I understand how few ingredients need some substitutions and can be hard to find on some states that are not easily accessible. I bet other countries who watch TH-cam ATK to try these recipes out to cook for family at home. Thanks keep it up!
The Beijing Noodle dish was fantastic! We didn’t find it too salty...maybe it has something to do with the brand of miso used. We’re a gluten-free family so we used Tamari instead of regular soy sauce. Our hoisen sauce is gluten-free as well. Yummy!
I HAVE BEEN WATCHING THIS GREAT SHOW FOR DECADES AND FINALLY A CHINESE DISH AS I HAVE NEVER SEEN ONE ON HERE BEFORE. I HAVE MADE THOUSANDS OF THESE AND I FOUND USING CHICKEN STOCK INSTEAD OF PLAIN WATER WHEN STEAMING MADE THAT EXTRA FLAVOR.
Made this. First batch was way way to thick and some were crispier than others but the second batch were too small. We have too find a happy medium,but they were flipping DELICIOUS.
An excellent substitute for the noodles you mentioned is raimen noodles.
Just soak the block in hot water for 3 minutes, gently separate drain and eat.
Heck, I used them instead of lomein noodles all of the time.
They're much more economical , have great shelf life and taste great
Doable. But soba is much better
@Pod I was sous chef in a Chinese restaurant and have toured many others they use the dried raimen soaked for everything.
You might want to investigate before you get rude with your ignorance
WARNING: 2:15 Indeed. It is the same concept for “ tangzhong (Chinese word: 燙種 or 湯種) “ as Brigit demonstrated in the sticky buns recipe (th-cam.com/video/aZT4S-MFZa0/w-d-xo.html) ; however, this “hot water dough” for dumplings is ONLY good for steaming and frying, NOT applicable AT ALL for straightforward boiling, because the dough would easily disintegrate in boiling water because of its reduced gluten-bonding structure, so for straightforward boiling, use regular room temperature or cold water to form the dough.
I remember them saying the a sinilar thing when making tacos. Adding warm water to the masa makes tacos that fry up perfectly but using cold water or hot water changes the end results significantly.
Especially
It looks like they turned out fine?
@@Paul_Sanken yeah, because the dumplings were fried; that is what was said
Hi, I made the Bejing noodles this week. I weight the shiitake mushrooms and it was much more than shown in this video. I also made the dumplings that are delicious!
Wow those Beijing noodles look so amazing!!! Once this pandemic is over and I can actually find ingredients to cook with I'm am so making these!!!!
That's a pretty easy pleat that will guarantee them to sit up. Way better than what my mom would show me, which has a pretty fold, but takes practice to keep them closed. I'm used to it but not everyone has had years of holiday practice with their families.
I love the whole presentation, and love seeing Lisa back!
These two dishes are my favorite ones, that my Nai Nai (paternal grandmother) would make for me. Hers were the best I have ever had. With the Zha Jiang Mian, my grandmother would also put in matchstick size carrots.
These dumplings are beautiful, obviously. I made won ton wrappers recently. If you are going to make the wrappers only -- rather than going ahead with the pot sticker recipe, -- you have to use corn starch to stack them. Tedious work, but worth it for authenticity. Not likely to do this on a regular basis. Grater/ micro plane -- yay, I won -- have had this brand microplane for many years. I use it for everything -- zesting, grating cheese, etc.
Honestly, my favourite dumpling recipe from back home is
from Souped Up Recipes. Oddly, she is even more detailed than ATK (who is flipping brilliant, might I add).
I've been following Mandy from Souped Up Recipes for a couple of years now. I have to agree about her attention to detail and full explanations. She has done a full series on the art of dumplings with every technique you can imagine! I purchased her wok and it never leaves my stovetop.
I know what I'm making during quarantine...
It’s so interesting to see Americans finally interested in authentic Chinese food that I grew up with, rather then the deep fried, sweet glazed American Chinese food. So surreal :) I thought Americans would never like the food I actually eat.
I've been doing dimsum for over 20 years, we even have 4 different local restaurants who serve dim sum.
DangSon
We've been cooking with Martin Yan, for bout 30 years.
Martin Yan be chinese like a mug.
Wanna race cutting up a whole chicken?
Cut it over here
Cut it over here
Cut it over here
And
Cut it over here
Till
We cut the whole dangting.
To be fair, the stuff we consider to be Americanized Chinese food was created by Chinese immigrants in the very early part of the 20th century. The whole menu had to be designed to work with only the ingredients that were readily available in the US. Many of the Chinese ingredients that we now take for granted couldn't be used as this was before the US had highways and refrigerated trucks.
Hedgehobbit thanks for the history, I enjoy Panda Express once a while too just like many people, but it is just so different from what my parents would make for us at home.
I prefer the traditional dishes. My neighbor is from China and his grandmother lives with them. She barely speaks English but she loves teaching me how to cook. Such a dear lady.
I love pork dumplings but I have been having trouble perfecting the filling. Well these look so tasty my mouth is already watering ! I can't wait to make these!!!!! Yummy!!!!
For the dumplings, I would add shrimp to the ground pork (in a two-to-one ratio, making them wonton dumplings), and substitute pea sprouts (much more delicate in texture) for the cabbage. _Only cheap Chinese-American restaurants use cabbage as a filler in order to lower cost._
Huh? Every jiaozi restaurant in China uses cabbage.
@@karlinchina That is the "people's version" for the masses. Under the CCP regime, mainland China used to be poor (until perhaps two decades ago). Many recipes strayed from their traditional standard as a result. There are also many variations of _jiaozi_ (餃子). See en.wikipedia.org/wiki/Jiaozi#Variations.
Love Dan Souza, can cook for me anytime. The WHY - science talk reminded me of Alton Brown. Thought you could have rolled out down and cut - like cookies - out of the sheet
Best cooking show. Thank you.
So during our quarrantine my daughter and I are making this right now
I love you guys! Perfect Pot Smoker Dumplings - makes perfect Wontons for soup as well!
38 seconds, Dan bites his lip... whatever happened after that I don't know 😂❤️
Bonk
Bahahaha he is so dreamy!
Hello ATK! I love the full episodes, but I also really appreciate the individual recipe segments too. With that being said, can you please upload the segment of just the Beijing-Style Meat Sauce with Noodles (Zha Jiang Mian) Recipe please? Thank you!!!
Good luck...
I love the straightforward approach to cooking with no silly gimmicks! Love it.
Yummy! This looks so very delicious. I’m hungry! I wish I had some right now here with me.
Looks so good and easy to make. I am going to make it with my kids this weekend. Comment: I wish more Asian staff have more representation on the show, especially for Chinese recipes.
The Asian cast members they've had didn't seem to love making the Asian dishes, as they cook all kinds of other things too. Maybe they didn't want to be pigeonholed as Asian cooks.
Bill Hung everybody makes everything on this show. No one is piegon holed into making specific dishes and that how it should be. However, I feel that there is a separate issue about having increased representation and I agree that other communities should be included on the show.
Really? We are going to make a Chinese dish now...go get the Chinese guy.
I need to Zha Jiang Mian my life away ASAP. That looked amazing.
great episode that food looks extremely delish 2nd dish looks simple but dumpling/pot-stickers now that is really time intensive well one of these days will get motivation to try my hand at it.
That style of dumplings is called chao jiao in Chinese （炒饺）:P I loved those when I studied abroad in China ^~^ We also used a dipping sauce where people mixed a hot chili sauce, chinese vinegar, and soy sauce in whatever proportions that each person wanted. Could sprinkle some sesame seeds in it too. It's soooo good hehe
Love the recipes and always enjoy the equipment review. Thanks
Hello Julia and Bridgit! You two are my favorite!
Ok, no. Putting the water in the paste at first is wrong. Zazhangmian means “fried sauce noodles.” Your supposed to cook your pork and aromatics, move them to the side, add a little oil and fry the paste to get some browning on it then your throw your stock or water over it to simmer. When u don’t fry the sauce it tastes tinny and not fully developed.
Thank you for sharing. But just because you say it doesn't mean it's the correct or authentic way to do it.
@@jusssayin480 S J's technique is indeed correct and authentic. As he/she said, it's literally in the name of the dish- by definition, the sauce must be fried first, it's an essential (and easy) step.
That being said, ATK isn't about authenticity, it's about translating complex dishes and foreign cuisines into simple everyday recipes achievable in the average American home kitchen. Their method for the dumplings isn't entirely correct either. However, they've done a great job with both recipes in this video and by all appearances they've produced two delicious, enjoyable dishes that are reminiscent enough of the real thing to satisfy most people. Nothing wrong with that.
If you want authenticity, check out Chinese Cooking Demystified. No compromises there- 100% genuine, true Chinese food and legitimate techniques. Really awesome channel.
@@its_clean would also add Marion’s Kitchen and Made with Lau are also easy to follow and accessible and my go to’s for making Chinese food at home.
But I see what you all were saying about frying the sauce in the pan. th-cam.com/video/c92cz_39hjY/w-d-xo.html
Way to go, Dan and Keith.
When you're making the dumpling dough, are you using the Cuisinart cutting blade or the dough blade?
Love how they blur out the BARILLA emblem, lol
]p]
Seems to not be Barilla? 19:52 had incomplete blurring and shows the name starting with "Emn".
@@freemandrew I totally saw that and I was wondering if anybody else saw that
props for them holding the chopsticks the right way
These are different from what I used to get in Korea. Looks interesting, though. I like the black bean paste, fat back, and potatoes over the noodles. I would eat this, though.
I live in Maine and we have 11 Asian markets in Portland alone. I can get the ground bean paste.
I know that spaghetti style dried pasta used to be subbed for fresh Asian noodles but they always tasted wrong to me. They don't have the stretchiness that I need for Korean Jajang Myun. The firmness is similar but the chew is different. Since Korean gojuchang has been included in ATK recipes, sourcing Korean or Chinese black bean paste/sauce shouldn't be much more difficult. I know Miso is pretty common along with Hoisin. But an Asian/Korean/Chinese market should have black bean paste so engineering a substitute is not necessary.
ATK goes by what you can get at an average grocery store. Gojuchang really blew up a few years ago but black bean paste not so much.
@@angellover02171 Exactly, and The Japanese version uses miso. ... Korean Jajang Myun is still Chinese in origin. Pizza anywhere in the world is still Italian in origin.
angellover02171 I get that and gojuchang is more versatile than black bean paste. And I do sub Korean/Japanese soy sauce for Chinese because i always have it and I do get annoyed with people that harp on “authenticity”. But anyone that wants to do anything other than the occasional dish is going to have to keep some essential pantry staples. And the bean pasted keeps forever if refrigerated after opening. I make my own chorizo using ATK’s recipe because there are no Mexican/Latin markets near me. But jajang myun is really hard to make if you don’t have bean paste or have a frame of reference. I doubt ATK will pass on a crap recipe. But an approximation of gojuchang could be made with cayenne, paprika, and miso.
That’s a great idea for tips and everything thank you guys!! It helps me to learn how to cook better.
Will be making this very soon for my family
Love your videos. Would love it if you showed how to prepare artichokes
Really great episode on Asian cooking. I'm also loving this chemistry explanation stuff.
1:13 - FYI: he is correct about measuring boiling water ...
You will "gain" 1.75 tsp of water (8.8g) per cup of water (220g) from 39 F to 212 F because water expands; however, it is extremely dangerous to "handle" water at that temperature, so if you can measure your water into a tea kettle ahead of time (i.e., subtract the 1.75 tsp per cup while "cold"), then you can pour the water directly from the kettle into the processor with less danger of burning yourself.
Up to you ... just a messenger here. :D
Great story, but he is probably just accounting for evaporation.
These dumplings look so good!!
Fantastic! Stay well my friends🙋🙏
I love the fact that all your comments are so positive!
@@janepoultney5207 🙋🌹💞🙏
@@janepoultney5207 thanks so much dear, it's hard not to be with these guys, I smile from start to finish every episode,same as tv right?
I make dumplings at home a lot, your recipe is quite similar to mine, delicious! I really like the way you prepare the dumplings, much less manual work than me, will buy a similar food processor lol
LOVE COOKING SHOWS
You just paired 2 of my favorite types of foods, & these ingredients look delicious. Love miso & Hoisin too! Finishing the noodle dish with those raw veggies seems like the perfect color, flavor & texture accent.
I learned you can put corn starch in the water for a tasty crisp
Can I use pickled ginger instead of fresh? I've thrown away more ginger than I care to remember, but I use pickled in stir frys all the time, and it gives me the warmth and spiciness I want from ginger.
You can freeze ginger.
Red miso is great but it is nothing like ground bean sauce. Nor hoisin at all like sweet bean paste. Luckily both are very available. There's this website almost no one has heard of named after a South American river that sells both.
Also, it goes without saying that if you do have an Asian grocery store near you, you can get these there easily.
@@JosiahMcCarthy I wish. My local Asian groceries are all Korean. They carry more basic Chinese ingredients but for things like ground bean sauce I have to go to Chinatown, not impossible but its about an hour and a half each way.
@@KenS1267 dang, I'm lucky I guess.
@@KenS1267 Actually, they do sell them and it's called "Black Bean Sauce" in most Korean or Asian/International grocery stores. The Chinese bean sauce turns black when it is fully fermented over 2-3 years, rich in flavor. It takes longer to achieve that, so Chinese use it in 1-2 years when it is dark brown, but its more bitter.
* Black Bean paste/sauce in Korean grocery is factory-made, so obviously they don't take 3 years to ferment.
@@JR-zw2vb Black bean paste and ground bean sauce are not the same thing. Black bean paste is made with actual black beans while ground bean sauce is made with soybeans. There are other differences as well, how much garlic is used for instance.
Looks delicious 😋
best dipping sauce for these potstickers is white vinegar and matchstick gingerroot
Do you eat the ginger or does it just flavor the vinegar?
@@janepoultney5207 you eat the ginger and use the vinegar as a dip
Not the classic sauce but it still looks damn tasty! That's what I love about you guys, all the cool substitutions. Even though I make mine the classic way, I'm still going to give this a try. Also this is my favorite flavor of instant noodles. Yes I admit it.
Julia: 🎶"Oh, I'm getting the smells of the sauce" 🎶😆😆😂
Hey!! A decent replacement for those noodles is Japanese soba noodles. (Lo Mein)
Bean paste can be found in the Hispanic isle, or can be easily made.
Thanks for the video ❣️❣️
Disagree, soba noodles don't have the same chew as lo mein
@@c.h.1073 in what way are they different? Adjustable with cook time? I've used them as replacement, maybe I'm missing out on something?
Additional ingredients for filling I have added include chives and mushrooms eg shitake. I have also used more lean meat and added a bit more oil which keeps the filling soft and tasty and cut down on the sodium containing liquids
Pressing the dough through a pasta machine, then cutting the sheet with a water glass of suitable diameter (better, if you have a right cookie cutter), might help to avoid the "lot of math" in the dumpling recipe.
It's better to do it the way they teach if you pan fry. The bottom is thicker than the outer edge and it protects the filling from drying out.
@@angellover02171 After 4 minutes, water was poured in, so I wouldn't worry about drying out the filling. If that actually happened, reducing the heat at the initial step or pouring in water earlier, might mitigate. Maybe there would be a difference, but an adaptation of procedural change to save the time doing "a lot of math", could make me enjoy more, the essence of the dumplings. It's just my personal preference. Thank you for reminding me the difference.
Maybe use a tortilla press? Use the same weight of dough for each one.
Well done!
Helloooo.. i love watching & listening to you all cook.. you make everything so delicious. I think I'm gaining weight from just watching
Thanks for making this available online! I watched on TV but couldn't jot down everything :)
I can get the sweet bean paste as well.
Hey Dan, why did you smooth the top of the filling before storing please? Also I use oil rather than flour on my counter top.
the oil will prevent the dough from sealing to itself and it will leak when you cook the dumplings!
@@kathleenlu2401 you're right it does a little,I use a tiny bit barely there.🙋🌹🙏
I like Hot Oil and Vinegar on these!
Great video, but why why why black and white section. It was hard to see what was going on and made it look cheap.
I love ATK but sorry, I will use store bought dough
Hello Bridget! Hello Julia! 😻
boil water dough is used if you plan to steam or fry and wanting a more thin wrapper. tap water (or filtered if water was not ideal) and some salt is suffice
Slurp… mmmm perfect they’re tender.
19:57 Anyone know what brand that is? I can’t quite make it out...🙄
Barilla
Sasha Morris I was being sarcastic
I have deep fried from frozen the store bought version of these dumplings and they came out well. The pork-cabbage filling could be a treat in itself. To deep fry this lovely dumpling could work as a quick treat.
Is there anything you can use instead of the cabbage? I’m violently allergic to carniferous vegetables..
Now I'm hungry.
Oh, man! Now, I know what the Chinese guy with the food truck at the cabbie parking lot at O’Hare was selling all those years ago. Thank you!
ALWAYS mix your ground meat and seasoning delicately with chop sticks, otherwise it makes the meat very tough, like a golfball. Not a good texture if it’s tough.
Nice timing.
You guys rock!!!
Meat sauce noodles at approx. 14.50
The ginger grater looks exactly like the thing I use to scrub my feet with.
I guess that can be called a multi use tool...oh and use a pumice stone in the shower, much easier than the cheese grater.
How bad are your feet?
Pod Thanks Pod. I just spilled my coffee.
Can you use a tortilla press to “roll out” the dumpling skins?
I don't see any reason you couldn't.
Yes but you really want to do it the way Dan does it. You want the middle to be thicker than the center, that way the edges are easy to fold together and the filling has some protection from the heat.
That was amazing noodles.
let me eat all of those dumplings!
Pork dumplings are so good!!!
That ginger is huge.
It’s just that easy
I made the Beijing meat sauce, followed the directions exatly, and it was so salty, I ended up ordering a pizza. Is it supposed to be extremly salty?
yum yum
Dough for dumplings like this is a cold water dough.
You're missing the chili oil for these Chinese dishes!
21:20 did he say "6 oz of bean sprouts no crap"?
"no prep"
@@twist3d537 I figured he didn't, just couldn't hear anything else once I thought that. Hahaha!
Dan👏👏👏😍😍😍😍😍😍😍😍😍😍
GArlic?