I don't put garlic into the filling and I don't know anybody do that, we usually can have minced garlic in the sauce that dip the dumplings in. And I am Chinese too BTW.
Oh my god, thank so much for this! I've wanted to make these dumplings for a few weeks now without pork since it is not halal. And I finally found your version of the recipe. I still don't have a steamer, but I can just watch your video again when I buy one! I also want to thank you on behalf of other Muslims who may be as happy as me!
@3fsanekz592 you don’t need a steamer. Get a wok or a large pan with a lid. Put 4 chopsticks in a square format. Put a plate/dish on-top of the chopsticks. Put the food you want to steam, on the plate. Put water under the chopsticks and put the lid on the pan. The water in the bottom will steam the item on the plate. Just keep the lid on. And whenever you thank for something, don’t thank on behalf of everyone. Just for yourself. Everyone has a mouth to thank for themselves if they feel like. Collective thanks aren’t the best thing always. Everyone has a mind of it’s own and doesn’t need proxies.
🇯🇲here! Chicken foot is awesome ❤especially for soup and or curry chicken. Just a friendly reminder, cut off the nails because bacteria and other yucky stuff can live underneath it.😊
@JOP-sw3lj 🤣🤭I’m of maroon descent as well ♥️🔥✨and I was born in Canada. But my parents, grandparents and relatives raised us as yawdies! I was eating chicken foot before I could speak 😆🥳🤭🤭 Don’t worry, there are some foods where I’m like no thanks.
As a person who grew up in the US southeast, the chicken feet did not bother me lol however, the amount of prep told me I'll probably never make this. I love to cook but I'd need a whole day to pull this off. Would be a fun and satisfying project. I do wish she had a full recipe with steps somewhere. I haven't found them on any of her shorts. Am I missing it?
You don't have to do it all at once. Dump the stock ingredients in a pot and leave alone to slow cook. Strain it and leave it alone to cool down then leave it in the fridge till you want to use it. Perfectly good wraps are available in supermarkets and Asian stores so you don't need to make them from scratch.
For those having trouble finding the feet of de chicken😊 or dont want them, try halo broth for more iodine and vitamin D if you need those nutrients. Or any broth, bone broth. Add ginger and onion powder. Then add enough oil or butter to the broth and a chicken bullion stir refrigerate and it should become a jiggly broth.. or get some solids 😅 Idk guys try it out haha.
Lady I have to say, I AM EXTREMELY GRATEFUL THAT I FOUND YOUR CHANNEL especially before going to college cuz I love to cook but I never know what to cook and all these recipes ARE GOING BE MADE in my college years which starts next spring(spring ‘25). GOD BLESS U A TONS❤❤❤❤❤
To make the soup of soup dumplings, a jelly is made with pork gelatine so when it's steamed it melts and turns to soup. I don't think people confuse veal with pork, it's the pork gelatine people may want an alternative to :)
I'm sorry I can't help but ask are you Jewish? If yes, then is it like must for y'all to eat Kosher food? I'm just curious cause I thought it was by choice.
I have had luck getting jiggly collagen by making stock from rotisserie chicken! $5-$6 at many stores, and you can remove all the meat for another recipe then use the bones for your stock.
This one is not really hard. Me and my bro made a months batch for ramdan. The hardest part for me was making the gelatin from scratch using chicken feet.
I came here to comment the same thing. She probably doesn’t care to give out the full recipe since she still gets viewership because people simply don’t know how to ask LOL.
@amatteroflogic INGREDIENTS Soup: 1 rotisserie chicken carcass 6 chicken feet Ginger (Thumb-sized piece) 1 green onion Salt & black pepper Water (just enough to cover the bones) Dumpling Dough: 2 cups flour 1/2 cup + 2 tbs warm water Filling: 1 lb Ground veal 1 Green onion stalk (save the tops for garnish) 2 Garlic cloves (grated) 1 tsp Ginger grated 1 tbsp soy sauce 1 tsp apple cider vinegar 1 tsp sesame oil 1/4 tsp white pepper 1/4 tsp sugar 1/2 tsp salt 1 cup Chicken stock jelly Sesame seeds Green onion for garnish INSTRUCTIONS Add everything for the chicken broth in a soup pot and gently simmer uncovered on medium/ medium low heat 3-4 hours until the liquid is significantly reduced. Strain and refrigerate overnight. (Usually the point of leaving a pot of liquid uncovered while simmering is to allow it to reduce and concentrate flavor. If it ever gets too low, you can always just add more water back in.) The next day it's time to start making the filling and the wrappers. If you want you can also buy dumpling wrappers in an Asian supermarket. For the wrappers combine the flour and water in a bowl. Start with mixing the doughg and water. Once the dough is forming clumps you transer the dough to a flour dusted surface and kneading for 8 to 10 minutes. It's good to have some flour in a small bowl next to you. Use that flour to prevent the dough from sticking to your hand and the surface. After 10 minutes the dough has come together and become a smooth ball of dough. Split the dough up in 4 pieces and start rolling it out with a dough roller, by hand or with a pasta roller. Once the doughg is flat and thin use a circle mold to cut out the dumpling wrappers. The left over dough can be rolled again to create more wrappers. While you leave the wrappers to rest you start making the filling. Take out the chicken stock jelly and cut that into small pieces. Take a bowl and add to that the ground veal, scallions, garlic, and ginger, soy sauce, apple cider vinegar, sesame oil, white pepper, sugar, salt, sesame seeds, and the chicken stock jelly. Mix it all together till it becomes one big slurry of dumpling filling. [This might be a good moment to clean up your kitchen. You'll need some space for the next part] Now take both the wrappers and the filling. Put in each wrapper 1 tbs of the filling, if you have big wrappers you can add some more but generally less is more. Close the dumplings by creating pleats at the top of the filling. If you are new to this pay close attention to the video. You take a part of the wrapper in both hands and put one part over the other and press firmly. Continue pleating the wrapper till there is a small hole left in the middle, leave that hole there and continue with the next dumpling. Once all the dumplings are done its time to start steaming the dumplings. Use a steamer or a metal steam rack in a pan. Add some dumpling on the dumpling paper in the steamer and steam for 10 minutes. Once ready plate the dumplings and garnish with some chili oil and scallions. [Be careful when biting in the dumplings. The soup inside is very hot.]
I guess she was trying to say the creator didn't cut off the nails. Since a lot of the unwanted stinking flavor in chicken feet comes in the nail. Thats why there is usually a nail removal and quick blanche process when using chicken feet as a ingredent in chinese cooking.
INGREDIENTS Soup: 1 rotisserie chicken carcass 6 chicken feet Ginger (Thumb-sized piece) 1 green onion Salt & black pepper Water (just enough to cover the bones) Dumpling Dough: 2 cups flour 1/2 cup + 2 tbs warm water Filling: 1 lb Ground veal 1 Green onion stalk (save the tops for garnish) 2 Garlic cloves (grated) 1 tsp Ginger grated 1 tbsp soy sauce 1 tsp apple cider vinegar 1 tsp sesame oil 1/4 tsp white pepper 1/4 tsp sugar 1/2 tsp salt 1 cup Chicken stock jelly Sesame seeds Green onion for garnish INSTRUCTIONS Add everything for the chicken broth in a soup pot and gently simmer uncovered on medium/ medium low heat 3-4 hours until the liquid is significantly reduced. Strain and refrigerate overnight. (Usually the point of leaving a pot of liquid uncovered while simmering is to allow it to reduce and concentrate flavor. If it ever gets too low, you can always just add more water back in.) The next day it's time to start making the filling and the wrappers. If you want you can also buy dumpling wrappers in an Asian supermarket. For the wrappers combine the flour and water in a bowl. Start with mixing the doughg and water. Once the dough is forming clumps you transer the dough to a flour dusted surface and kneading for 8 to 10 minutes. It's good to have some flour in a small bowl next to you. Use that flour to prevent the dough from sticking to your hand and the surface. After 10 minutes the dough has come together and become a smooth ball of dough. Split the dough up in 4 pieces and start rolling it out with a dough roller, by hand or with a pasta roller. Once the doughg is flat and thin use a circle mold to cut out the dumpling wrappers. The left over dough can be rolled again to create more wrappers. While you leave the wrappers to rest you start making the filling. Take out the chicken stock jelly and cut that into small pieces. Take a bowl and add to that the ground veal, scallions, garlic, and ginger, soy sauce, apple cider vinegar, sesame oil, white pepper, sugar, salt, sesame seeds, and the chicken stock jelly. Mix it all together till it becomes one big slurry of dumpling filling. [This might be a good moment to clean up your kitchen. You'll need some space for the next part] Now take both the wrappers and the filling. Put in each wrapper 1 tbs of the filling, if you have big wrappers you can add some more but generally less is more. Close the dumplings by creating pleats at the top of the filling. If you are new to this pay close attention to the video. You take a part of the wrapper in both hands and put one part over the other and press firmly. Continue pleating the wrapper till there is a small hole left in the middle, leave that hole there and continue with the next dumpling. Once all the dumplings are done its time to start steaming the dumplings. Use a steamer or a metal steam rack in a pan. Add some dumpling on the dumpling paper in the steamer and steam for 10 minutes. Once ready plate the dumplings and garnish with some chili oil and scallions. [Be careful when biting in the dumplings. The soup inside is very hot.]
This is a must try for me, I’m literally salivating just looking at it through a screen. This diet I’m on is making me just scroll through food shorts wishing I was eating it all 😂
In China, they make a Lamb version for Muslims. Beef isn’t that popular in China for some reason. Pork, Chicken and Lamb seem to be the default. Some of the Uighurs and Chinese Mongals also eat camel… which is kinda ick
kind of random but i like how you say carcass because i think the internet has reduced animal products to just products and not living creatures, i just feel like carcass carries the weight of what we do with our eating habits
That’s how it should be. If you’re gonna eat animals, you should acknowledge that they don’t just come packaged in butcher paper or cellophane wrap lol
Yummie..😊… I love dumplings so much more then Sushi also Gyoza’s… do you have a great recipe for those aswell? Not just pork and some vetgetables but a really nice recipe? Also these look amazing and I bet they are tasting so good! I will make those for sure
Poor chickens…. Those feet… reminds you that the creature was alive once. You could have used mushroom stock & plant based mince, no need to use murdered flesh
Veal is cow.. you people need to get educated.. you have access to RUclips so you must check out the new and improved “Google” where you can search things up and not embarrass yourself for no reason
It isn't pork, veal is a baby cow that gets put in a tight pen and is never allowed to take one step and it gets over fed (it makes the meat more fatty). I'm not a vegetarian but veal gives me the ick
Finally, a more smiple way compared to the traditional method. But not a short-cut way by using gelatin powder. Using gelatin powder has a different mouth feel to the broth.
I was planning to use gelatin to add to a pork soup base, how would the texture using gelatin be different cause isn't boiling the feet and bones extracting the same exact gelatin?
@josephcheung6127 I don't know the science behind it, but using chicken feet makes the both more richer. I thinks it's because of the fat and collagen you get from all the skin and tendon in chicken feet. Similar to making pork ramen broth, after drinking you can fell a little sticky feel in your mouth due to high collagen in the broth. Gelatin powder does not have mout feel, it's like a savory jello.
hey!! gelatine contains pork content, as an alternative use agar-agar ( plant based ) to get the gelatinous base for all the people who can’t eat pork !
I think she is saying to get that base, you use chicken feet instead of gelatin or anything with pork contents. Chicken feet in stews, broths, and soups naturally make it gelatinous
Why i never thought about this lol my mom used to cook us chicken feet in any style and always has that jelly effect after when it has soup. I always curious and wanna try to eat such dumpling but i can't due to the ingredients it used to use. Thanks for the inspiration!
Looks delicious and the chicken feet looked so good. Im from the Caribbean so some of us eat chicken feet but when preparing we normally cut the nails off
Making your own dough is extremely recommended. They are more pliable and less chance of breaking. Store bought will always be very dry in comparison. The dough is easy to make, so try it (for those that are debating which to do).
Have I just never seen a chickens foot before? That took me out.
They're great for making gelatin.
Always fun to see how chicken feet can shock people 😂
@@Sirawxy yeah
@@Sirawxy shtock* people
...sorry lol
@@Sirawxy 😂 people in the West
Dammmnnn, sis really did that all from scratch. So skilled 😮
You had 666. I changed it 🙃
@@solitaire10congrats here’s a cookie 🍪
I want a cookie to @@unowen7591
That’s how homemade foods are!
Its been done before, how else u think they make soup dumplings u flop?
Those chicken feets really did some manicure😂😂😂😂
😅😅😂😂
Finally, someone notice it😭
That chicken has better feet than the one who show them on onlyfans
😂😂😂
As a Chinese, I approve
I don't put garlic into the filling and I don't know anybody do that, we usually can have minced garlic in the sauce that dip the dumplings in. And I am Chinese too BTW.
I’m not Chinese and so are billions of other people.
Did she need your personal approval?
this is not a dog cooking video
Co corona go😂
If anyone is wondering whyIf anyone is wondering why she just made it without pork it's because practicing Jews and Muslims can't eat pork
Seventh Day Adventists too
Some Christians don’t do it either
Or allergies, my little sister gets very sick after eating pork. All other meat is fine though 🤷♂️
shes muslim dude?
@@user-dt7hs2zk4hreligion practices are not that deep either.
Oh my god, thank so much for this! I've wanted to make these dumplings for a few weeks now without pork since it is not halal. And I finally found your version of the recipe. I still don't have a steamer, but I can just watch your video again when I buy one!
I also want to thank you on behalf of other Muslims who may be as happy as me!
@3fsanekz592 you don’t need a steamer. Get a wok or a large pan with a lid. Put 4 chopsticks in a square format. Put a plate/dish on-top of the chopsticks. Put the food you want to steam, on the plate. Put water under the chopsticks and put the lid on the pan. The water in the bottom will steam the item on the plate. Just keep the lid on.
And whenever you thank for something, don’t thank on behalf of everyone. Just for yourself. Everyone has a mouth to thank for themselves if they feel like. Collective thanks aren’t the best thing always. Everyone has a mind of it’s own and doesn’t need proxies.
@@mulatadesanzala2920 Thank you for the tip!
The chicken feet scared the hell out of me, i jumped a little
🇯🇲here! Chicken foot is awesome ❤especially for soup and or curry chicken.
Just a friendly reminder, cut off the nails because bacteria and other yucky stuff can live underneath it.😊
Was just about to comment re the toes lol
Thank you! I wouldn't have a problem eating chicken feet but the freaking NAILS! They gross me out.😅
@JOP-sw3lj 🤣🤭I’m of maroon descent as well ♥️🔥✨and I was born in Canada. But my parents, grandparents and relatives raised us as yawdies!
I was eating chicken foot before I could speak 😆🥳🤭🤭
Don’t worry, there are some foods where I’m like no thanks.
I came here to say the same thing. Nails in a Jamaican pot? No sah
Different cultures I guess but still lol😅😅
@@indigoGoddess7...same here. West Indian descent born in Canada. Probably eating chicken feet BEFORE I was even a "thought" .lolol
As a person who grew up in the US southeast, the chicken feet did not bother me lol however, the amount of prep told me I'll probably never make this. I love to cook but I'd need a whole day to pull this off. Would be a fun and satisfying project. I do wish she had a full recipe with steps somewhere. I haven't found them on any of her shorts. Am I missing it?
She has a cookbook available in amazon called nutrient matters
You don't have to do it all at once. Dump the stock ingredients in a pot and leave alone to slow cook. Strain it and leave it alone to cool down then leave it in the fridge till you want to use it. Perfectly good wraps are available in supermarkets and Asian stores so you don't need to make them from scratch.
you’ll make it; i believe in you! 😇
@@solitaire10the point here is to make it Halal. Supermarkets in non-muslim countries are not always reliable. Its best to be safe for us.
her instagram page has all the recipes
She ain’t even take the nails off 😂
Exactly😅
And it was looking shitty🤢 idk but why i was feeling like yeakkk!🤢
I’ve always eaten chicken feet so people surprised about it was the thing that caught me off guard
They’re missing out!
Yup. Jamaican here
I know some people eat them so that didn't weird me out but I thought they were old lady hands at first
For those having trouble finding the feet of de chicken😊 or dont want them, try halo broth for more iodine and vitamin D if you need those nutrients. Or any broth, bone broth. Add ginger and onion powder. Then add enough oil or butter to the broth and a chicken bullion stir refrigerate and it should become a jiggly broth.. or get some solids 😅
Idk guys try it out haha.
ty,I do not do pollo loco footsie
just use powder jelly
@@annepopwell3231 lmfaooo pollo loco footsie
It works better this way!🙏🇬🇧
Thanks for the suggestion
For a moslem like me... I really need this recipe, thanks! 💕
“Hey what’s your biggest fear?” Me: Chicken feet.
Lady I have to say, I AM EXTREMELY GRATEFUL THAT I FOUND YOUR CHANNEL especially before going to college cuz I love to cook but I never know what to cook and all these recipes ARE GOING BE MADE in my college years which starts next spring(spring ‘25). GOD BLESS U A TONS❤❤❤❤❤
Tysm, im a muslim, and I've always wanted to try soup dumplings. ❤
Oh my dear sister you cook such delicious meals!!!!! May Allah (SWT) bless you and your family. ❤❤️❤️
This looks amazing! Also, i'm confused. Why do some people think that veal is pork🤔
I’ve never heard of anyone who’d think that. Rather, I assume a lot of people think that soup dumplings must be made with pork.
@@jessislistlessyup
To make the soup of soup dumplings, a jelly is made with pork gelatine so when it's steamed it melts and turns to soup. I don't think people confuse veal with pork, it's the pork gelatine people may want an alternative to :)
@@fluffs.Yeah, that’s why the gelatin in this iteration is from the chicken feet 🍗
@@jessislistlessShe doesn't use anything pork because shes Muslim.And pork is not Halal
thank you for helping a lot of muslims that watch your videos🙏🏽😭
Finally a kosher soup dumpling recipe I can make and enjoy, thank you ❤
I'm sorry but are you Jewish? I'm just wondering if it's like optional or people avoid pork because the religion calls.
What kind of foods are not kosher?
@@mavi5642I know bloody isn’t kosher but not sure about anything else
I'm sorry I can't help but ask are you Jewish? If yes, then is it like must for y'all to eat Kosher food? I'm just curious cause I thought it was by choice.
as a Muslim I soo can relate XD
This looks delicious
That looks so good. I’ve been wanting to try soup dumplings for the longest. Will try. ❤
Agreed
Thank you❤❤ I dont eat pork so im excited to try this recipe.
Veal is pork. She should've used ground chicken
Veal isn't pork. It's part of a cow.
@@j.elington1483veal isn’t pork it’s a baby cow. Pork is from a pig
@@j.elington1483what are you talking about ? Veal is a baby cow.
I have had luck getting jiggly collagen by making stock from rotisserie chicken! $5-$6 at many stores, and you can remove all the meat for another recipe then use the bones for your stock.
Could we get the full recipe with the measurements. I would love to make this over the weekend!
Never had soup dumplings but i craaaave these ones now 😍
“a soup dumpling without pork”
*me thinking i finally found a good vegetarian recipe*
“so chicken feet is a must”
me: 😢
(not hating on the recipe btw)
You can always use Agar Agar powder in place of gelatin and make veggie soup dumplings
You make food in ways I never knew possible. It’s truly an art and amazing how people create dishes.
Aw thank you for making this version!!!! I really wanted to try this recipe but couldn't because of the pork, so this is very appreciated!!
Once I heard without the pork, I thought it was going to be vegetarian
Oh, that chicken foot scared me 😂
ur dumplings look AMAAAAAZINGGG
Wow! You’re so talented in cooking multiple cuisines, your channel is amazing!
As a Chinese myself, hats off to you, you’ve made that beautifully, I can’t believe you made the sheets yourself too. Amazing 👌👌👌👌👌
Does this woman think we are Gordon Ramsey?😂
This is just how you cook soup dumplings.. why do you people always find something to complain about
Fr lmao this one was labor intensive
This one is not really hard. Me and my bro made a months batch for ramdan. The hardest part for me was making the gelatin from scratch using chicken feet.
😂😂😂 I was thinking about pretty much the same thing.
@@aster7073people are just lazy lol!!
Omg this looks so delicious, what I always ruin is the dough...
In Jamaica we normally put chicken feet in chicken soup and that sh!t be bussin’🇯🇲
Tysm
Where can i get the full written recipe?
I came here to comment the same thing. She probably doesn’t care to give out the full recipe since she still gets viewership because people simply don’t know how to ask LOL.
it is on her instagram page
@amatteroflogic INGREDIENTS
Soup:
1 rotisserie chicken carcass
6 chicken feet
Ginger (Thumb-sized piece)
1 green onion
Salt & black pepper
Water (just enough to cover the bones)
Dumpling Dough:
2 cups flour
1/2 cup + 2 tbs warm water
Filling:
1 lb Ground veal
1 Green onion stalk (save the tops for garnish)
2 Garlic cloves (grated)
1 tsp Ginger grated
1 tbsp soy sauce
1 tsp apple cider vinegar
1 tsp sesame oil
1/4 tsp white pepper
1/4 tsp sugar
1/2 tsp salt
1 cup Chicken stock jelly
Sesame seeds
Green onion for garnish
INSTRUCTIONS
Add everything for the chicken broth in a soup pot and gently simmer uncovered on medium/ medium low heat 3-4 hours until the liquid is significantly reduced. Strain and refrigerate overnight.
(Usually the point of leaving a pot of liquid uncovered while simmering is to allow it to reduce and concentrate flavor. If it ever gets too low, you can always just add more water back in.)
The next day it's time to start making the filling and the wrappers. If you want you can also buy dumpling wrappers in an Asian supermarket.
For the wrappers combine the flour and water in a bowl. Start with mixing the doughg and water. Once the dough is forming clumps you transer the dough to a flour dusted surface and kneading for 8 to 10 minutes. It's good to have some flour in a small bowl next to you. Use that flour to prevent the dough from sticking to your hand and the surface.
After 10 minutes the dough has come together and become a smooth ball of dough. Split the dough up in 4 pieces and start rolling it out with a dough roller, by hand or with a pasta roller. Once the doughg is flat and thin use a circle mold to cut out the dumpling wrappers. The left over dough can be rolled again to create more wrappers. While you leave the wrappers to rest you start making the filling.
Take out the chicken stock jelly and cut that into small pieces. Take a bowl and add to that the ground veal, scallions, garlic, and ginger, soy sauce, apple cider vinegar, sesame oil, white pepper, sugar, salt, sesame seeds, and the chicken stock jelly. Mix it all together till it becomes one big slurry of dumpling filling.
[This might be a good moment to clean up your kitchen. You'll need some space for the next part]
Now take both the wrappers and the filling. Put in each wrapper 1 tbs of the filling, if you have big wrappers you can add some more but generally less is more. Close the dumplings by creating pleats at the top of the filling. If you are new to this pay close attention to the video. You take a part of the wrapper in both hands and put one part over the other and press firmly. Continue pleating the wrapper till there is a small hole left in the middle, leave that hole there and continue with the next dumpling.
Once all the dumplings are done its time to start steaming the dumplings. Use a steamer or a metal steam rack in a pan. Add some dumpling on the dumpling paper in the steamer and steam for 10 minutes.
Once ready plate the dumplings and garnish with some chili oil and scallions.
[Be careful when biting in the dumplings. The soup inside is very hot.]
Wait! Does that chicken have nails?
Chicken are birds…..they have claws
😂😂😂😂
Tell me you’ve never been in farm without telling me you’ve never been in a farm.😂😂😂
I guess she was trying to say the creator didn't cut off the nails. Since a lot of the unwanted stinking flavor in chicken feet comes in the nail. Thats why there is usually a nail removal and quick blanche process when using chicken feet as a ingredent in chinese cooking.
@@Sirawxyaman aman ne fark etti ya demek o lar tırnak değil pençe harika artık yenebilir
that chicken foot was a jump scare 💀
I screamed when I saw the chicken feet 😭
Can I have the recipe please with the exact measurements? Thanks
INGREDIENTS
Soup:
1 rotisserie chicken carcass
6 chicken feet
Ginger (Thumb-sized piece)
1 green onion
Salt & black pepper
Water (just enough to cover the bones)
Dumpling Dough:
2 cups flour
1/2 cup + 2 tbs warm water
Filling:
1 lb Ground veal
1 Green onion stalk (save the tops for garnish)
2 Garlic cloves (grated)
1 tsp Ginger grated
1 tbsp soy sauce
1 tsp apple cider vinegar
1 tsp sesame oil
1/4 tsp white pepper
1/4 tsp sugar
1/2 tsp salt
1 cup Chicken stock jelly
Sesame seeds
Green onion for garnish
INSTRUCTIONS
Add everything for the chicken broth in a soup pot and gently simmer uncovered on medium/ medium low heat 3-4 hours until the liquid is significantly reduced. Strain and refrigerate overnight.
(Usually the point of leaving a pot of liquid uncovered while simmering is to allow it to reduce and concentrate flavor. If it ever gets too low, you can always just add more water back in.)
The next day it's time to start making the filling and the wrappers. If you want you can also buy dumpling wrappers in an Asian supermarket.
For the wrappers combine the flour and water in a bowl. Start with mixing the doughg and water. Once the dough is forming clumps you transer the dough to a flour dusted surface and kneading for 8 to 10 minutes. It's good to have some flour in a small bowl next to you. Use that flour to prevent the dough from sticking to your hand and the surface.
After 10 minutes the dough has come together and become a smooth ball of dough. Split the dough up in 4 pieces and start rolling it out with a dough roller, by hand or with a pasta roller. Once the doughg is flat and thin use a circle mold to cut out the dumpling wrappers. The left over dough can be rolled again to create more wrappers. While you leave the wrappers to rest you start making the filling.
Take out the chicken stock jelly and cut that into small pieces. Take a bowl and add to that the ground veal, scallions, garlic, and ginger, soy sauce, apple cider vinegar, sesame oil, white pepper, sugar, salt, sesame seeds, and the chicken stock jelly. Mix it all together till it becomes one big slurry of dumpling filling.
[This might be a good moment to clean up your kitchen. You'll need some space for the next part]
Now take both the wrappers and the filling. Put in each wrapper 1 tbs of the filling, if you have big wrappers you can add some more but generally less is more. Close the dumplings by creating pleats at the top of the filling. If you are new to this pay close attention to the video. You take a part of the wrapper in both hands and put one part over the other and press firmly. Continue pleating the wrapper till there is a small hole left in the middle, leave that hole there and continue with the next dumpling.
Once all the dumplings are done its time to start steaming the dumplings. Use a steamer or a metal steam rack in a pan. Add some dumpling on the dumpling paper in the steamer and steam for 10 minutes.
Once ready plate the dumplings and garnish with some chili oil and scallions.
[Be careful when biting in the dumplings. The soup inside is very hot.]
The chicken feet was a jump scare 😕
This is a must try for me, I’m literally salivating just looking at it through a screen.
This diet I’m on is making me just scroll through food shorts wishing I was eating it all 😂
For my Hindu fam just replace beef with pork or chicken. I make chicken dumplings often and they turn out great
In China, they make a Lamb version for Muslims. Beef isn’t that popular in China for some reason. Pork, Chicken and Lamb seem to be the default. Some of the Uighurs and Chinese Mongals also eat camel… which is kinda ick
“Chicken feet is a must” - well damn looks like I’m not making this after all 😅
chicken feet is good!
“Without pork? Finally a vegetarian recipe!”
CHICKEN FOOT
Hahaha i also was expecting a vegetarian recipe so the chicken feet caught me really off guard!!
Now that is a soup dumpling
Perfect execution I’m definitely making this recipe
kind of random but i like how you say carcass because i think the internet has reduced animal products to just products and not living creatures, i just feel like carcass carries the weight of what we do with our eating habits
That’s how it should be. If you’re gonna eat animals, you should acknowledge that they don’t just come packaged in butcher paper or cellophane wrap lol
Chicken feet 🦶 grossed me out
same 🤢
Finally a cooking content I can relate too
Yummie..😊… I love dumplings so much more then Sushi also Gyoza’s… do you have a great recipe for those aswell? Not just pork and some vetgetables but a really nice recipe? Also these look amazing and I bet they are tasting so good! I will make those for sure
Tavuğun tırnaklı ayağını koyana kadar herşey güzeldi dicem de direk en başta attın zaten içine yok ben o tırnakları atlatamam
Poor chickens…. Those feet… reminds you that the creature was alive once.
You could have used mushroom stock & plant based mince, no need to use murdered flesh
I'm not vegetarian yet, I'm on a ✨ journey ✨ to that goal, but yeah this whole process grossed me out. The gelatinization. The veal.
And now it's dead and feeding someone like the circle of life has done for billions of years at this point. Get over yourself.
Thanks for your virtue signaling
Oh.... poor on you. How about just try KFC family bucket and shut the fu*k up!?
Wah wah wah! Somebody call the whambulance 😢
Finally a asian recipe that doesn't require pork yes!❤
It's really amazing to make recipe Contains pork without pork ....
Veal isnt pork-
Pork comes from a pig veal doesnt come from a pig
Veal is cow.. you people need to get educated.. you have access to RUclips so you must check out the new and improved “Google” where you can search things up and not embarrass yourself for no reason
veal isn’t pork 💀💀💀💀
It isn't pork, veal is a baby cow that gets put in a tight pen and is never allowed to take one step and it gets over fed (it makes the meat more fatty). I'm not a vegetarian but veal gives me the ick
Finally, a more smiple way compared to the traditional method. But not a short-cut way by using gelatin powder. Using gelatin powder has a different mouth feel to the broth.
I was planning to use gelatin to add to a pork soup base, how would the texture using gelatin be different cause isn't boiling the feet and bones extracting the same exact gelatin?
@josephcheung6127 I don't know the science behind it, but using chicken feet makes the both more richer. I thinks it's because of the fat and collagen you get from all the skin and tendon in chicken feet. Similar to making pork ramen broth, after drinking you can fell a little sticky feel in your mouth due to high collagen in the broth. Gelatin powder does not have mout feel, it's like a savory jello.
hey!! gelatine contains pork content, as an alternative use agar-agar ( plant based ) to get the gelatinous base for all the people who can’t eat pork !
I think she is saying to get that base, you use chicken feet instead of gelatin or anything with pork contents. Chicken feet in stews, broths, and soups naturally make it gelatinous
Her husband will be so lucky to have such a skilled and talented wife
You had me till the chicken foot. It’s just a no for me. 😂 No disrespect to those that enjoy them.
You don't eat the feet lol
The chicken feet contributes to that jelly consistency.
Random question, would you rather eat eggs cooked with pee or eat chicken feet? (I saw a white guy said he would choose the former)
@@Sirawxy Tf kinda question is that🤣🤣🤣
@@joshuanoriega5680it’s from a video I watched 😂 I’m just curious.
Is chicken foot halal? 🧐🧐🧐
I mean I’m pretty sure if chicken is halal there feet would be too?
@@amarianaja-vq4qv I think so or maybe I’m just dumb idk 🤷♀️
@@FreeFreePalestine1234 yeah I didnt want to sound rude im not even muslim lol
@@amarianaja-vq4qv lol no your fine
It is, both Malaysia and Indonesia commonly eat chicken feet and they’re predominantly muslim
Omg thank you 🤍 just crave some dumplings yesterday
Best soup dumplings I've seen people make
Everytime I’m impressed about your recepies !
Please make more videos of dumplings thanks❤❤❤
you're amazing, thank you for all your videos :)
Nice! MashaAllah
Good job sista
Ngl that chicken leg caught me off guard
Why i never thought about this lol my mom used to cook us chicken feet in any style and always has that jelly effect after when it has soup. I always curious and wanna try to eat such dumpling but i can't due to the ingredients it used to use. Thanks for the inspiration!
Jazakillah khair sister❤
MashaAllah
You’re whole channel makes me salivate
Those are some beautiful dumplings
Southern folks and Mexican folks are very familiar with chix feet,cows feet, pig feet known as trotters.
She's real deal that's for sure pro cook 🛐💯that's look so delicious 😋🤤
I don’t eat port, thank you so much! Will be trying this out!
Why does the chicken feet look like a human hand?😭😭😭
Your channel is the best! I was wondering, do you own a restaurant? You should if you don't. Lol 🙏😋☺️
Probably the longest video I’ve seen you do 😅
I’m Jamaican I love chicken foot they taste so good
Would it be weird if I made this with ground beef that I cooked first? Thanks for this recipe!
woaaa respect for doing eveyrthing. it looks so legit
Wow!! That looks amazing
سارا جد يسلم ايديكي😭💖
كنت بدور حد يعملهاااا💖💖💖
juicy soup dumplings keeping you big as hell💪
Lol that chicken nails scared me up 😂😂
You nailed it!
Looks delicious and the chicken feet looked so good. Im from the Caribbean so some of us eat chicken feet but when preparing we normally cut the nails off
You sound American, but skills shows some Asian connection, with so much perfection...👌💯❤️❤️
As a Muslim you made my day one subscriber added to your yt account keep making halal food
Sis killed that
My sister made these for me and THEY WERE SO YUMMY❤
That looks amazing
As an Seventh Day Adventist i approve
I ENVY YOUR HUSBAND, THESE ARE GREAT RECIPES, ONE OF THE BEST COOKING YT SHORT
Making your own dough is extremely recommended. They are more pliable and less chance of breaking. Store bought will always be very dry in comparison. The dough is easy to make, so try it (for those that are debating which to do).
MashaAllah, so talented👏👏👏
omg please make a full video about this please
im never doing any of this but the video was fun to watch 😭😭
Your good at this! ❤❤
I love this! I’m going to try this some time.
Can you please provide the recipe? How did you make that soupy part ? Thanks ❤