Make Your Frozen Dumplings Super Crispy with this Easy Hack
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- เผยแพร่เมื่อ 8 เม.ย. 2020
- We all love dumplings and we hope that you have stocked some up for your quarantine at home. It's easy, flavorful and so comforting. Take your frozen (or fresh) dumplings to the next level by giving it a crispy lattice web bottom with this easy hack.
We also made a quick dumpling sauce to accompany these tasty potstickers. You only need your basic Chinese condiments and it is tangy, savory, sweet and umami at the same time.
Crispy web bottom:
- 1 tbsp corn starch
- 1/2 cup cold water
- 2 tablespoons Oil
- ~15-20 dumplings
Simple dumpling sauce
- 2 tsp Chinkiang vinegar
- 2 tsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp sesame oil
- Hot chili oil to taste
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- Heat a 9" non-stick frying pan on medium heat
- Immediately place your dumplings around the outside first working your way to the center. A 9" pan fits about 15-20
- Add 1/2 cup of cold water to the corn starch and mix well. The water should come approximately 1/4 way up the dumplings. Keep this in mind if you're using a larger frying pan.
- Pour into the pan and cover.
- Allow the water to evaporate. Once the sound changes, and you hear sizzling you can remove the lid.
- Watching carefully, allow the crust to form and turn golden brown. Move the pan around the heat to ensure that you have even browning all the way around.
- To remove from pan, use a spatula to release the edge. Carefully slide or flip onto a plate.
- For the sauce, in a bowl add all the ingredients and stir. Adjust to taste.
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#withme #dumplings #hacks - แนวปฏิบัติและการใช้ชีวิต
Non-stick pans are great, but if you have a steel pan and you are worried about food sticking, a simple technique is to simply take the pan off the heat and wait a short time. The food will usually release from the pan on its own. This works well when I fry salmon in my stainless steel pan.
Great tip - thank you!
I think it's cast iron, not steel or nonstick
Or black steel... Wth is that? 😅 Anyway. They are all cooked together. That's not cool. Way too much in there. I bet half then tore apart. Too much effort that isn't "next level".
@@ar-sithf.austin3744I make them in my carbon steel pan. They don’t stick if you have it well seasoned. The skirt or dumpling lace makes dumplings so much better. It’s definitely worth it.
Thank you. I was like i already started cooking!
i swear this channel is way too underrated
Tried this tonight and I impressed everyone. I gave you no credit until they all thought I was some sort of genius chef. 😅
I made it and the results look good. If you have extra water (like I did) there’s a gooey ring, but it crisps up with everything else once you let it boil off.
I have found the Sasquatch of TH-cam cooking videos. A hack that actually works.
Lol when you said Sasquatch I was like uh oh are we that wild and weird? But no you mean unique 😆 thanks!
@@KindofCooking oh no !! I mean it's rare and has never been captured on film. Until now...
Fed my whole family to rave reviews. A thousand thanks !!
glad your video popped up, very useful advice thank you for putting the proportions & instructions in the description as well
I did it !!!! It was super easy to make and I loved the result , super crispy! Will make it again
Next level good! I used a cast-iron skillet, which was too heavy to flip. I was able to scoop out the dumplings in sections though. This solved the issue of frozen dumplings having ridges on bottom (which make them harder to brown).
This video got me extra points for style at dinner tonight!
oh heck yeah, I've tried making this like twice but this is the only video I watched that talks about the semantics of making the "wings". Hearing it go from a bubble to sizzle is a good tip, thank you 🙏
You explain this so well, easy to follow and I was able to get great dumplings my first time!! Admittedly I come and watch this every time I cook them as I always forget... thanks so much for sharing you technique!
Thanks for always coming back to watch. Not that I want to stop you, but my general rule of thumb is to have water come up about 1/4 way of the dumplings. The amount of cornstarch depends on how big your pan and how much water.
Lol I love this. This is how it really is in the kitchen. Just using what you have
What a great idea to add the corn starch and water. I will try this tonight! Thank you!
It’s a game changer! Enjoy!
GREAT hack!! Thanks for sharing, i am going to try this.
thank u so much for this amazing hack!
Thank you for your video. In my menu for our lunch today. Taking note diligently hehe
Going to try this soon! Thanks 🙌
Let us know how it goes!
Thanks!! Made these and it was really good :) Moving to uni next yr and can't wait to try it out again!
Tried this, it was good! Thanks!
Looks good. I'll have to try the corn starch and water. I also like minced garlic and chili sesame oil in my dipping sauce and ginger if I have it.
Thank you dude, these are a regular appetizer for our family and they were overwhelmingly taken up a notch with this hack. I used to steam and then pan sear and they never came up this good. I added some chopped scallions to the finished product and it came out looking and tasting perfect.
Glad it was helpful! hahaha we do them on the regular as well ..except they just become the full meal. lol
Awesome! Thanks!
solid video first time doign dumplings thanks!
Awesome hack. Thank you for sharing. I also loved the way you left the video slightly raw. Lower, lower, lower. Subscribed! :)
*PERFECT*
i tried this and it came out amazing. just like the video! thanks
So happy to hear!
Just tried it. It actually works.
fred5784 awesome! Thanks for watching and trying!
*well then*
First video I've watched on this channel, and I hit that subscribe button when he used that top that didn't fit! Real life! And that crunchy sound! Can't wait to try this hack with my homemade gyozas!
Thanks for watching and subscribing! Let us know how it goes. Remember to be patient when making it.
It was amazing 👍
Love your hack water and baking soda and let boil. Awesome
I hope you mean cornstarch 😉I don’t think baking soda will get the same results hehe.
I always forget how to do this, so I have checked this video on a few occasions, thanks!
The more you check the better for me
Going to try this tonight, I hope I have the cornstarch and water mix ratio right for the size of the pan. Thanks for showing how to make the frozen ones, I don't have time to make them from scratch.
Thanks! This is exactly what I needed to know. New sub ❤️
Thanks for the support!
thank you for this amazing super easy to do recipe! it tastes so crispy ! although I was concerned for a bit because We cant see the dumplings upfront, its more seen from the side and it gave me doubts but turned out very good .
That’s interesting. Never seen dumplings made like that. Very crispy outside and soft inside
that's right, Chef! Try it out let me know what you think.
i’ve seen korean channels do this a lot
Making these now
I was upset that it wasn’t a sous vide episode but actually, I really appreciate the tip. I’m going to use that. Nicely done.
Lol! Need to mix it up in these unprecedented times. Glad you enjoyed the video. Don’t worry, sous vide video out soon.
i would definitely make this. if only i had some dumplings :(
thanks for the video!
LOL online ordering is the thing to do these days ;)
LMAO about the massive lid! And that's exactly what we have as well lol!
Thank you for your easy to follow instructions! I had tried making my own gyoza from a different homemade recipe which required 2 sheets of rice paper for each gyoza. I soaked them in water for 5 seconds beforehand. When I fried the gyoza, the inner rice paper was like thick glue or plaster! Not sure whether the 2 sheets rice paper were really needed for each gyoza. Any suggestions would be appreciated. Thanks!
Crunchwrap Supreme!
LOL! childhood memories right there.
Mmm no bottom dumplings lol! I’m using the corn starch tip this evening for supper!! Thanks for sharing 🥰🙌🙏🇨🇦
Enjoy!
@@KindofCooking slightly burnt but I blame my
Pan 😂 delish!
You’ll get better with practice
Thank youuu i love you
Really work it
Awesome. Subscribed.
Carlos Godoy thanks for the support!!
Dumpling Crunch is such an underrated experience! Yum! 👍😘
I agree with you very much! It's just not the same without it.
Yummm
Thank you so much for this. I am going to make it today just like this!!
Update: It was So crispy and yummy!!
Brings it to the next level!
That close up in the beginning of the video...I'm so hungry now. Haha
it came out soooo good im never eating frozen dumplings again unless they have a skirt
Is it high heat? Medium heat? Or low? Do you adjust the heat throughout cooking or no?
Does the oil you put in before dropping in the dumplings alter the cornstarch mixture at all? I find mine looking gooey and mucus like when I put in the mixture
Same bro
For the pan fried dumplings do you place the dumplings in the pan frozen or do you thaw them out first?
They’re frozen. Super convenient!
Now I need to go and get a sack of frozen gyoza!
Always have frozen dumplings in the freezer. Enjoy!
any meal prep ideas for gym goers?
We can add it to the list of requests :) stay tuned. What’s your usual go to protein?
I used a little to much oil, but thanks to your tutorial they were good.
I really liked the sauce paired with it too. I don't have dark vinegar but subbed mirin instead omitting the sugar, and finding chili oil is tough around here unless I get to H Mart.
Glad you enjoyed it! Need to stock up on chilli oil the next time you go ;)
Oh also, sometime I use balsamic if I’m out of Chinese black vinegar.
If less potstickers do you do less corn starch and water
Does anything change if I use my freash dumplings?
Same method works. Add water and cook accordingly ... just make sure it’s cooked haha
It looks delicious, though I'm confused about why a cornflour and water slurry would taste good fried?!
Can you add frozen bagged potstickers to broth to make a won ton soup? If so, please make a video or post to me a recipe? I thank you kindly and have a peaceful day.
Do you have to thaw the dumplings before frying them
No you do not. it’s super convenient from freezer to frying pan 😁
I knew I was missing something, mine never came out crispy! They should mention that corn starch trick on the bag!
Haha then it’s not a hack 😉
can we just use water and take out the corn starch?
Yes you can. You won’t get the lace bottom or as crispy but definitely works.
@@KindofCooking okay thank you for the quick reply!
When I make it, the layer on the bottom forms, but it's soft instead of crispy
Thanks for trying! I think you need to keep going. Once the water starts to evaporate the cornstarch will be a bit gooey and soft, once all the water evaporates it will be crispy. You need to be patient and let it crisp up. You can turn down the heat so it cooks longer without burning, and move it around the burner so it doesn't burn in one spot. Hope that helps!
I only have flour can use that instead?
Yes you can. You'll need to play around with the ratios but probably about 2teaspoons of flour would work.
@@KindofCooking thank you!
why is Carmen behind the camera? we come here to see and hear her comments.. LOL I love dumplings like this btw..
Lol! She’ll be sure to be in the next one hahaha
Frozen straight to the pan?
Yes. Go straight from frozen. You can use this recipe for both frozen and fresh dumplings.
That sauce sounds tantalizing.
Yes! Adjust it to your personal taste. It's pretty much what we use as a base. It's also very similar to what you would get in those packages that comes with dumplings. Either that or a sweet soy sauce.
It is ok if not frozen?
Yes. No problem. You can do the same trick with fresh dumplings.
goog corn starch hack
4:04 getting all kinds of gasms
yeah you told me about the non stick part a bit too late
haha yeah, the non stick part really helps
Dude made a pizza out of dumplings 😭😂
why does this just turn to goo and scorch my pans?
You flipped on 2! I wasn’t ready 😔
What? Not sous vide???
Boston BestEats soon soon! Don’t worry. Sous vide episode coming up.
You’re going to have no-bottom dumplings LMAO!! I hate it when that happens
Lol. That is the worst! Hehe I found that if I preheat the pan adequately, use a non stick, start on a medium or lower flame, and add oil it doesn’t get too stuck.
@@KindofCooking Great pointer! Thanks and keep up the fun channel!
1:42 the butt water??😂
😂😂😂😂😂😂😂😂
Can't unheard that
Tbh I don’t know how I fucked this up but when I poured in the cornstarch water it turned into sludge
Did not work. The cornstarch turned into a gelatin mess.
Sounds like You need to keep going. It will start off as a gloopy mess, as the water evaporates and the oil fries it, it should turn out. Gotta be patient.
Walk me through what you did ... hopefully I can help.
@@KindofCooking I think it might be my pan, and my lack of confidence in the kitchen. I’m using a nonstick pan but it’s an odd design with a moat around the outside resulting in a nightspot in the middle. The outcome was a moat of gooey gel on the outside and unhappy potstickers in the middle of the pan. Although frustrated, I’m not giving up, and will try again with an even nonstick pan an high hopes based on all the success stories posted here.
@@KevinKimmerle a moat?? Like there’s a channel around the pan? Like not flat?
Haha either way try moving the pan around once the water evaporates. Don’t concentrate on the middle but do the edges first. Do a part, then turn, and continue until it’s all dry. If you see see some spots burning move that part off the heat. Turn your heat down a bit if you’re not yet confident, will take longer but you won’t burn it as quickly. You can also reduce the amount of cornstarch to start. As you get better you can increase it again. If you want to do it with just water, that’s fine as well.
Hope that helps! Good luck!!
@@KindofCooking yeah, it’s an Amazon “best seller” nonstick, and a very good pan MOST of the time, but today it let me down. Thanks for the great content, keep it up, and thanks for the replies! You gained a new sub today
Them all being stuck together and tearing apart isn't "next level"...
Burnt my dumplings trying this. 🤦♂️🤦♂️🤦♂️
That sucks! Go Lower and slower. Move the pan around periodically to get an even browning. Patience is key here. Hope that helps!
Awful! Slimy!