Learn how easy to make Chinese dumplings in this video. These two methods are most common in China.
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Here’s the pastry I rolled out from the quarter of the 300 gram dough so there’s 24 pastries here. To make the dumplings, get one pastry on your hand and fill with some filling in the middle. This is the easy way to make the dumpling and fold them together, press in the middle to seal and hold the right side between your right forefinger and right thumb and hold your left between your left forefinger and the left thumb and meet in the center and press hard to seal. That’s it. that’s the easy way to make – dumplings. Let me show you again, pastry, put some filling in the middle. And fold them back, seal in the center and hold up the left side between your forefinger and thumb on your left. Hold the left with your left thumb and the left forefinger meet in the center and press them together tight. That’s it. It’s not that difficult. Now, I’m showing you another way, a little bit more complicated. One pastry and filling in the center, seal from the back, seal in the middle and you fold like a quarter of the pastry in your right side and press them together and make like a little corner here. Then fold the rest to the front and press to seal in the center. Press the rest, press them together to seal and make it like a half round shape. Do the same as your left side, make a little corner about a quarter size of your left and pull the backside to seal in the front. Do the same, the same. Just make sure it’s all sealed properly otherwise, the filling will come out when you cook them, especially when you boil them. That’s a little bit more complicated way to make it. I will show you again, one pastry, some filling in the center and fold them back in the middle, press to seal. Make a little corner here. Fold them back and press to seal in the center. Make a little corner here and fold back, press it to seal. Make it like a half moon shape. This actually is a really lovely dumpling. To cook the dumplings, boil a pan of water and when the water is boiled, put the dumpling in. The 26 dumplings I just made, I put them in because I’ve got a big pan here. Just make sure they don’t stick on the bottom of the pan. Give a very gentle stir to make sure they can move freely and then cover and bring to boil and when it’s boiled, add one mug of cold water in. Then bring it back to a boil again. When it boils, we add another mug of cold water in to bring to boil again. In doing so, I just make sure the filling is cooked properly so in total we bring it to boil three times and we add twice cold water in just to make sure the filling is cooked properly. Right now this is the third time and the dumpling’s been boiled so it all floats in the surface of the pan so I can see it’s been cooked. Now, I’m just going to pour them out and like the wonton, we eat this as a dry one and dip in the different sauces whichever you prefer but in China, we dip them in the --, you can try that, just a different taste there. I love that. I’m just going to show you here what it looks like when it’s cooked and dip in the different sauces each like this. Thank you for watching.