Here's some quick advice from a Chinese man who grew up making Jiaozi. 1. Since this recipe is more like Jiaozi (Chinese) than Gyoza (Japanese) definitely add some oyster sauce to your filling. Oyster sauce adds extra umami to the whole thing. 2. Steaming jiaozi is nice, but boiling them is easier, requires less stuff to do, and tastes almost exactly the same. 3. When pan frying it's easier to just add the water and oil together and doing the lidded part first. This prevents any oil popping from adding the water in the middle. 4. For the dipping sauce use rice vinegar instead of white vinegar; it just tastes better this way. 5. For the cabbage, nappa cabbage is better tasting than the round cabbage. (My family's recipe uses a whole nappa cabbage per lb. of pork if anyone wants to try.) 6. Traditionally you would chop your filling ingredients even finer than this. You want to make it so fine that everything melds together. If you ever get a bite of an individual something in your jiaozi or gyoza filling you're doing it wrong. 7. You want your filling veggies to be as dry as possible. My way of doing this is adding the salt to the veggies and letting the salt do it's work then straining out the liquid with a cheese cloth. 8. You don't have to wet the outside of the wrapper when you're folding them if you just don't over flour them while making them. 9. If you're making the wrappers the traditional way to roll them out is by tearing the dough into small balls then partially rolling it with a rolling pin, backing off, and rotating the dough with your other hand, then repeat the partial rolling and rotating until you have a round wrapper. This process gets you a wrapper that isn't perfectly flat but bulged out a little in the middle. The reason you want this is for consistency of the final product. After you wrap the outside parts of the wrapper get doubled up, but the center doesn't so having a little extra there makes the whole thing more even.
Eyy good advice. If im making something new, i look up several videos on it, take what i can from the videos, THEN read the comments and take advice from THOSE, and i usually end up with the best of EVERY world.
Hey Josh, a lot of times you say making food is faster than getting takeout, so why not make a new series where someone from your team goes for takeout while you make the same meal at home and see if it really is faster to make your food than to get takeout?
Because it wouldn’t work. Cooking at home will always take longer. Even if you go through Yelp and look for the right place and you have all your ingredients at home.
Random suggestion, I watched this series because I am poor and I like to cook lol. I love the idea of breaking down how much each item is, but may I suggest doing "frozen value". Meaning you may spend $30 on the project, but if you store it and freeze it properly you will get x amount of meals for x amount of dollars, maybe with some extra suggestions about how to freeze and reheat properly. Makes the hole endeavor feel much more $worth it$ and honestly would really mean a lot to me personally, as I would use that information probably every meal that I eat if I had it. Also, sorry to be so annoying, but I would really love a "reduce reuse" episode where you feature all the more costly ingredients that may have been left over from your previous recipes, like leftover chicken, bones, seasonings and spices etc. To make a nice meal without paying extra
leftover bones make great stock for soup, spices can be used for almost anything, extra vegetables, trimmings and etc all go great in stews. Im a huge fan of saving like bacon or sausage grease for later to cook eggs and whatnot and ngl pretty much everything leftovers gets eaten as a snack or thrown in a stew
Collect all the parts of the veggies you cook and normally would throw away. Like: Onion skins Garlic skins Bellpepper hearts Zuchini ends Leek tops Tomato stems Parsley stems. Etc. Collect them in a container and freeze them whilst collecting during the week. Once you have 2 takeout containers full of cut offs. You boil them for half an hour. No more then 30 minutes. Now yoy have a few liters of vegetable stock. I normally make it whilst I cook my rice or pasta to eat that day. This stock will go into takeout containers and into the freezer. Then whenever I have a sweet patatoe/a pumpkin/a cauliflower. I cook the vegetable of my choice. Whilst defrosting some vegetable stock in a pan. Blend the 2 together. Add some salt/pepper/lemon juice. And you can get like 10 liters of soup for the price of just 3 to 4 sweet patatoes. It doesn't take a lot of effort since we cut the work into bitesize pieces. Every step is no more then 10 minutes hands on work and no more then 30 minutes on the clock. With a household of 2 people and eating fresh vegetables 5 days a week. I always maintain somewhere between 10 to 15 liters of soup(finished)/stock in my freezer. All this for no more then 5 dollars of produce to make the soup.
I know this video is over 2 years old but I made these dumplings today and they are the best dumplings I've ever had. My family loved them too! Simple ingredients, easy to follow recipe and not hard to make at all. Delish!! I have your new book on my Christmas list, can't wait to get it!
A good trick that many Chinese chefs use when making dumplings is that they would mix the meat with the seasoning and marinate first and put the veg on top. Wait until they are ready to fill the dumpling and then mix the meat and veg together, that way the veg won't sit in salt and soy sauce and drain out all their water and won't developed that rotten-like vegetable smell, either.
I literally just made his old dumpling recipe last week… Some tips: YOU *WILL NOT* USE ALL OF THE FILLING! YOULL USE HALF, MAYBE 3/4! If you make the pan fried version, adjust the cooking time. Let the bottoms brown for 2 minutes, and add 1/3 cup water to the pan. Let it steam for about 5 minutes. This ensures your pork is cooked! If you don’t have a pasta extruder don’t bother making the dough. It takes much longer than it’s worth to roll it out by hand. Wonton wrappers work just as well if you can’t find gyoza wrappers! You don’t be able to shape it as well because it’s not the correct shape but it cooks the same way and works just fine. It cooks the same and acts the same.
Another tip for making skirt dumplings (aka hanetsuki gyoza): try using a hybrid slurry of AP flour and cornstarch, I recommend starting with a equal parts to start. cornstarch makes your skirt (or wings) lacier, light, and crisp. You can use whatever ratio you want, like josh said, AP flour makes it crunchy, and cornstarch =crispy, so use less cornstarch and more flour for crunchier skirts, and cornstarch for lighter and crispier skirts. Also, please add a little salt in your slurry. if you dont season the slurry, the wings will fry up and it will taste like an unsalted potato chip. You might say it doesnt matter if you dip it in gyoza sauce, but it absolutely does, especially for people who dont dip a lot of sauce onto the gyoza, or for big pieces of skirt/wing on your dumpling. heres a great video on hanetsuki gyoza by J. Kenji Lopez-Alt: ruclips.net/video/jZPztxgHuC/видео.html
I’d love to see an “OVERALL COST” to get all the ingredients brand new, just to give a whole price idea for people who want to try the project. I understand that they’re cheaper by serving sizes, but I feel like that info would be great to have.
This is my beef with this series. Bruh who the F owns a 4" biscuit cutter? Lol. Why are you using the pasta rolling machine which is $$$ but not the rolling pin? I liked the series in the beginning when it was about recipes that were approachable, this is just papa flexing on us disguised as a "but cheaper" video
Good point. But for dumplings, you don't need any of the tools or any expensive ingredients in bulk. All you need are groceries you can buy just what you need: a pack of skins, ground pork, a small, cheap cabbage, green onions, flour, soy sauce, a piece of ginger, vinegar, some chilies or chili flakes or chili oil (about $3 if you want to splurge on a bottle).
I made this recipe last night and it took FOREVER, but we ate the dumplings in just a fraction of the time. I'd say you should for sure try this if you have the time on your hands, it's so delicious! Also I hand rolled the dough so that was time consuming
I've never eaten dumplings before, saw your video just and decided to try it out on a whim. I used beef instead of pork (cause I didn't have any) and leeks instead of cabbage. It was insanely good. The sauce is literal liquid gold🤯. Can't wait to try the original!!! Thanks alot Joshua🔥🔥🔥
for anyone curious, these store pretty well in the freezer. after wrapping them, place em on a parchment-lined baking sheet, freeze them for about 1-2 hours, then you can place them in a freezer safe bag.
@@TheFreddog97 iirc, I had mine for almost 6 months and they were still good. And yes! You can cook em from frozen. I usually do the pan fried method so I add 2-3 min to the cooking time Papa suggests. Not so sure about the steam way if you're cooking from frozen
I’m Japanese and I approve his recipe!! one tip for those vegetables lovers like me - you could use cauliflower or minced tofu instead of meat. Make sure to sprinkle salt and squeeze the moisture out beforehand. I like to add more cabbage as well, almost half of my filing is composed of cabbage, but it’s same, make sure to squeeze the water before you mix them with your meat/plant filling base. Then it won’t make your dumpling dough soggy. happy days :)
I used dried shiitake, chives, dried lily and soy sauce tofu for the commercial San Francisco style dumplings. Soy sauce tofu is the brown on outside white on inside things that look like bars of soap in refrigerator aisle of Asian groceries. Grilled chives onion and garlic as a base then grill rest into the batch. Then dumpling crazy for a week
Hey, i have tried with your Japanese shitake mushrooms and it was so good. But i faced to a huge problem with the frozen ones. When i boiled the frozen shitake dumplings, they were all broken in water. Such a headache. If u have any tips or experience, pls help and share. Thanks a lot
@@hyu8826 hey, did u boil them or fry them? Cos i made some shitake dumplings and froze them for later, but when i boiled them, they were all broken in water. Pls help and share if u have experience. Thanks a lot
I’ve been making my own dumpling wrappers the past year because the quality is just incomparable! And I don’t have a pasta roller, I sit and roll each one out by hand, sometimes friends come over and we do it together, there’s something sort of special about it
@@nightgames994I was super stoked to make me some dummies… but for some reason I cooked my filling first. Will it still work? It’s in the freezer, and o want to use it…. But don’t want to go to all that trouble if it’s going to be shot lol. Story of my life. I am making some fresh frescoes right meow… but if anyone know about the pre cooked filling situation let me know!😊
YESSSSS! Okay so I "made" some premade frozen dumplings from my grocery store. On the package it just says to cook them in oil for a bit, which browns the bottoms but leaves the rest of it uncooked. So today I added some water and left it to steam a few minutes and they were SO much better! Thank you Josh!!!
Made this recipe twice already and both turned out amazing!! The store-bought wrappers that are available here tear off too easily so I got frustrated everytimes so thanks for this wrappers recipe!!
One tiny suggestion (for the paranoid cook): To test if the dumplings are properly done, use an instant-read thermometer to check the internal temp. You want 160dg.
Starch is how I see most Japanese skirt-gyoza and Chinese potstickers done. It’s more crunchy. Does Josh give us this info or context on other culture food? No. Lmao.
Invited a couple friends over to make this last night and they turned out great!! It was pretty fun wrapping up all the little dumplings and we had to loosen up the ole belt buckles after this one. Cheers!
I made these and they were incredible! I’ve never made dumplings before, and these were super easy! I recommend adding all of the optional things if at all possible:)
Although usually the stuff he makes "cheaper" leads to a very expensive grocery trip, dumplings are easy to make with simple tools once you get a feel for it and the ingredients spread thin but feel full. You can use a large bottle to roll the dough, trust me. I personally get some good chicken mince and some cheap shrimp that I basically make into a paste, add some white pepper to his recipe and it'll taste fancy. Also the pan + steam water trick is easy, requires one pan and will get you consistent, delicious results in short order.
@@bakerownsyou Sorry, but the target of these videos are those with less cooking experience and not much money to spend on meals. Thanks but no thanks.
@@abeg1571 the point is, don't worry about a more expensive trip to the store, because next time you won't need to buy the ingredients at all, because they will already be in your pantry. You don't need to buy sesame oil for every recipe. 1 bottle will make you 30 or more recipes. Buying 1lb of flour will last you a bunch of meals etc.
@@bakerownsyou Ok, let me put it this way. If you have $10-15 left to spend on a meal, a $50 grocery bill doesn't matter in the short or long term. Point being is, dumplings are something that you can make for dirt cheap in total and still get a lot for one or more meals.
@@abeg1571 Regardless of what you make you're usually going to be making an expensive grocery trip if its all from scratch and "but cheaper" does not mean that those with less money are going to afford it. Its cheaper, per serving, that you'd buy at a restaurant. His target audience isn't people too poor to afford to buy groceries. No shame or judgement for that of course but that's not the point of this show.
Apart from being amazingly incredible and delicious, dumplings also freeze very well, so feel free to make like 200 of them and freeze them over, you can pop dumplings for the rest of the week if you make them on a lazy sunday
@@FutureCommentary1 Cook from frozen. The most classic way of cooking is boiling and we just plop them straight into the water. If you're boiling though you can't use Josh's techniques on how to make dumpling skins - it will burst apart if you aggressively freeze. His techniques are what southerners use which do not survive the boiling process. Classic mistakes. If you want a dumpling that survives, you have to roll those circles out by hand. In doing so, leave more dough towards the center, since that dough will get stretched when you form the dumpling. Dumpling filling itself needs to be more congealed so you shouldn't process it by hand towards the later stages of mixing but rather mix in one direction (with chopsticks). You want it to be more like a meatball.
@@lettisch4326 you don't need to defrost it anyway. Just throw them in water and boil them in a cooking pot. In fact if you wait until defrost they'd probably stick everywhere
@@ruedelta it's okay to use machine rolled wrappings. You just have to pinch the whole edge thinner while wrapping. Of course, that only works if the wrapping is made slightly thicker than needed.
Dude has a great team cause those close ups and slow motions got my mouth tingling😂❤ and thanks for him for the cooking .... you got me doing things home made 😎😅
I just made these today and spent $13 on everything I needed AND I have enough ingredients to make another 2 batches (46 more dumplings) (except for the pork. I would have to get more). everyone loved them and thought they were delicious. I am perfectly okay with spending less then $20 on about 70 dumplings. great job josh. ignore all the people that give you crap for pricing out everything the way you do. those are clearly the people who don’t cook on a regular basis.
Right? Like is he supposed to put the price on a whole bottle of salt every episode ? Or other simple seasonings that you’ll be able to use with other ingredients in the future. I think the people that say this are people that expect to go to the grocery store, but all the ingredients, and then use all of them. Even a simple ham and cheese sandwich would be like 15 bucks if you bought all those things at once and then people would say “oh josh that’s not cheaper.”
I've always wondered why they're so expensive! I assume part of it is paying for labour. As a (half) Pole who has made many a pierog, I can testify that making dumplings is laborious.
You should try to make Russian version of dumplings, "pelmeni", it has thicker layer of dough and is served with sour cream (or mayo, or vinegar with pepper). Or you could try sweet version, "vareniki", with any berries or sweet cottage cheese. 😊 Love from Ukraine, Josh 💋
Some restaurants in my area sells these 50 for $15 to $20 frozen since they weren't allowed to have dine in. Pretty good deal overall considering the quality is much better than the frozen market ones.
I can get like a little more than 100 dumplings in my city at that price nd something around 200 dumplings in specific hilly areas of my country at that price
@@upasanadas6691 Unfortunately, I live in a pretty expensive place where the nearby Chinatown is pretty much the only place where you can get it that cheap.
Lucky. I live in East Africa but I have to fork over 5$ for 4 dumplings no matter the restaurant despite the average cost of a meal being far cheaper here. It's the "exotic food tax". That's why I'm learning how to make my own at home.
@@Zack-NG well our currency wise it's still a bit costly for common folks. Nd yeah we do have expensive ones at costly places but local eateries makes it better tbh
Ok so on a totally unrelated note- binge watching ur videos made me realize how much I rlly rlly love them like the way u present yourself end the way u present ur food and stuff.. just wanted to say that :D
Josh should do vidéos where he ordrers uber eat or whatever and start to prepare the same dish from scratch. The goal is to finish it before it arrives and of course a taste test. So it would be like a but better but with extra challenge.
Of course your “crappy frozen dumplings” taste bad if you microwave them. If you prepare them correctly, they taste just fine. My grandma makes homemade dumplings for holidays, and they a bit taste better, but they also take a lot of time and effort. If my chinese grandparents that eats dimsum at least 3 times a week enjoys frozen dumplings, they cant be as bad as josh makes them out to be right??
IMO frozen dumplings aren't bad, they're just no where near as good as when I make it myself. That doesn't mean I won't eat frozen dumplings. As much as I prefer the experience of a homemade jiaozi, I don't want to spend literal hours rolling and wrapping a bunch of jiaozi even though I know it'll make a week's supply.
Depends where you get your frozen dumplings I guess. Frozen ones from an Asian market are banger but the ones at a common generic store can be 🤢 IMO (of course you can say that about anything, but I think many Americans only know how the super cheap ones sold at like Walmart/Albertsons/etc. taste)
store bought ones probably taste the same as this recipe, there is a lot better recipes out there. not too different just more seasonings and sauces to flavor the filling
In my opinion frozen dumplings taste really good, but home made ones are even better. But like you said home made dumplings take significantly more time and effort to make.
Even tho im an asian and i come from a line of chefs I still fail to wrap a perfect dumpling after 60 more tries Im an disappointment as a son and a chef to my family and now i shall aplause your dumplings making skills
60 isn't enough. Keep doing it. It takes practice. By the time you hit 200 it'll be a walk in the part. And honestly it doesn't take that long to get there. That's only like 4 packs of wrappers. You got this. Ask your family to teach you and don't give up. (Comung from another azn from a family of chefs)
I've been making dumplings for years whenever I have the time to make them. Yours look fantastic! Bonus point for Kendrick's reaction to the crispiness. xD
@@gabrieladonai9427 I do freeze them when I make too much. 🤣 Try to not make stick to each other when you do. But even if they do, they'll still be delicious when cooked!
My girlfriend taught me how to make pan fried dumplings and it's my favorite thing that I've learned to make, doesn't take long and you can fold them in any way you can think of that would look cool. Hand rolling them into circles takes longer, but it's all we can do, she is also a master at pleating those things, I like to fold them in the round way like dumplings. 8/8 ez and fun to make.
I’ve made my own wrappers a couple times, it’s just too much work for the reward imo. Much better off just going to the Asian food store and grabbing pre made ones in the refrigerated section (they’re usually better anyway 🤣) and since the fillings, cooking and sauce are so easy, homemade dumplings are that much more easily accessible.
Love how Joshua makes every procedure something fun with funny editing! It must take sometime to cook gyoza from the scratch but it’s worth following his recipe! Thank you for sharing😊💕
I have made this recipe many times and it's AMAZING. The only negative thing I could say it's that there is no way that a serving is just 4 dumplings. I sincerely don't know how many I can eat, now I don't even try to count them or take pictures, because they all lot look blurry 😂
I made this over the weekend (before the video) and as nice as it is to make your own dough, time wise it's just not worth it. After clean up and everything, I'd rather pay an extra $1.50 for wrappers from the store. They are literally just as good.
I've got a trick about the dough. This dough is supposed to be dry, which makes it difficult to knead. The better way to do it, it's knead it for 2 minutes only, then set is aside for 10 minutes, repeat this process up to 3 times in total. After that it should be ready to be rolled and shaped. I assume most hard works come from the dryness of the dough.
Absolutely, without a doubt the best dumpies I have ever consumed!! The time it took to hand roll made the process a very fun and exciting time, I only rolled out 11 wrappers and had 11 dumpies, I have many leftovers so I will be excited for the next couple of days. Thank you for the fun and easy to follow video.
I’ve always seen your channel but never clicked it cause I didn’t think I would like it but you seem like such a funny, good cook. Very happy I found you channel!
Fun thing about the homemade dough is you can experiment with different shapes. The classic soup dumpling shape requires the middle of the circle to be a bit thicker than the sides so the bottom of your dumpling has the ba-donk to handle all that soup.
You know someone is so engrossed in the activity they are doing that they don't care when you see their jawline disappear in the focused double chin times. Love how he's making it so easy for all of usm
I honestly love Kendrick's facial expressions! He is such good addition to your team, Josh! Great video as always, love them potstickers. I've made them myslef before and the came out amazing. Shame that girl who I was trying to impress with them didn't actually appraciate it enough XDDD.
Nice. They sure look tasty! The dough recipe I use is from Andrea Nguyen's book and it's just flour in a food processor that you add 95° water to. Simplest dough I ever made and it works every time.
This was actually the most difficult thing I've ever attempted to make. If you're looking for a recipe to give you an emotional breakdown 10/10 reccomend
Dumpling party at Josh’s house! Seriously, I could eat just dumplings for dinner and be perfectly happy. These need to happen. Thanks for the recipe. Could you give us the recipe adjustments and sauce for momo? I love those things.
Dumplings are so tasty and easy to make, that's incredible. I have made some several times and it's always worth the effort. This particular video shows how simple it is. And I love it. 🥟
I bought your cookbook! You are constantly changing the game in accessible recipes and cooking, especially through the lens of Economic Empowerment. Thanks!!!
Please make pork hash dumplings! They are so delicious and the place I always got mine from when I lived in Hawaii served them with a sauce that was made of dry Chinese mustard powder, Aloha Shoyu, and a little bit of water. We would eat those and manapua (pizza, hotdog, roasted pork, egg and cheese, etc) for breakfast and lunch twice a month at least. Dumplings are so delicious and I love that so many places around the world have their own dumplings because little pockets of filled dough is always a good choice in my experience..
You can opt to add much more cabbages to make it "healthier". Personally I do that because it bulks up the filling and allows for more dumplings with less meat when I'm on a budget. You will see south east asian tea houses having their dumplings be quite green as they put a lot of vegs in it. Cabbages and leeks are both good options.
Asian grandma has joined the chat. She throws away the pasta roller and the biscuit cutter. Pulls her rolling pin out n say “let me see those things again and you will have to 跪算盤 for the rest of your life. “
@UCm2BUxgnyujKN8k5hrS0Gew Wow, what a rude comment. Yes, I can make my own dumplings and I wasn't trying to invalidate any method of doing it... just stating my opinion.
Made these two days ago with wrappers from the grocery store, less than a pound if ground pork, same volume of cabbage and the same flavoring. Shared with another family, two meals 2 days in a row, another dozen in the freezer....will make them with the "wings". Total cost around $6, value maybe $40? Talk about worth it!
This is my favorite thing to cook both taste wise and to make. I usually make the wrappers from scratch but juts used bought ones yesterday to try and they were still really good and so much faster. Honestly amazing and so much of the signature comes form he sauce you have it with. 10/10
Hey Josh! I love how you’re making food from all around the world, I was wondering if you can try to make a Persian/Iranian food (Kebab koobideh or zereshk polo). I’d really appreciate it! :)
Josh, you can replace the ground pork with ground chicken, ground beef, ground turkey or a mix of ground cod and shrimp. There are also vegan versions as well that uses a variety of mushrooms finely chopped as meat replacement. I have made 200 mandu in one sitting quite often in my life. I prep mine abd freeze them up to 1 month before having a friend or family gathering. Great as appetisers.
Traditional Chinese dumplings are boiled then pan fried all sides. It gives it a chewy texture crispy texture. His method is the Japanese method, quick but no comparison.
He did a video for homemade pot stickers where he rolled out the wrappers by hand. I used that method the first few times I made potstickers, then used my Kitchen Aid pasta roller...I'm never going back to hand rolling.
@@kirstiebarkley6909 that's still not the traditional Chinese way technically, because the way the traditional way rolls it, the center is thicker than the size and is not a consistent thickness across the whole wrapper
Having made my own wrappers and also used store-bought wrappers, the homemade wrappers are definitely cheaper, but only if your time is completely worthless. Give me store-bought wrappers any day.
One tiny suggestion (for the paranoid cook): To test if the dumplings are properly done, use an instant-read thermometer to check the internal temp. You want 160dg.
Why didn't he talk to us through the cupboard? Is Josh fed up of us being in his cupboard? His neighbour who has been waiting for it for a week and not hearing anything: *PaNiCkS*
A few ideas, thoughts, and suggestions: 1. Don't call Merriam-Webster; call Oxford Dictionary. After all, they now consider LOL and WTF as "words". WTF! . 2. For the dipping sauce, I use: white vinegar (or balsamic, for a tangy twist), Bragg's Liquid Aminos (much lower sodium than soy sauce, but still tastes salty), ground ginger (fresh if you have it; dried powder version is ok), sesame oil (a drop or two goes a long way), fresh pressed garlic (or jarred garlic with some of the oil from it). Optionally add chili oil, to taste. . 3. I'm Scottish, so we call them kilts, not skirts. Just make sure they fry up with a plaid pattern.
Here's some quick advice from a Chinese man who grew up making Jiaozi.
1. Since this recipe is more like Jiaozi (Chinese) than Gyoza (Japanese) definitely add some oyster sauce to your filling. Oyster sauce adds extra umami to the whole thing.
2. Steaming jiaozi is nice, but boiling them is easier, requires less stuff to do, and tastes almost exactly the same.
3. When pan frying it's easier to just add the water and oil together and doing the lidded part first. This prevents any oil popping from adding the water in the middle.
4. For the dipping sauce use rice vinegar instead of white vinegar; it just tastes better this way.
5. For the cabbage, nappa cabbage is better tasting than the round cabbage. (My family's recipe uses a whole nappa cabbage per lb. of pork if anyone wants to try.)
6. Traditionally you would chop your filling ingredients even finer than this. You want to make it so fine that everything melds together. If you ever get a bite of an individual something in your jiaozi or gyoza filling you're doing it wrong.
7. You want your filling veggies to be as dry as possible. My way of doing this is adding the salt to the veggies and letting the salt do it's work then straining out the liquid with a cheese cloth.
8. You don't have to wet the outside of the wrapper when you're folding them if you just don't over flour them while making them.
9. If you're making the wrappers the traditional way to roll them out is by tearing the dough into small balls then partially rolling it with a rolling pin, backing off, and rotating the dough with your other hand, then repeat the partial rolling and rotating until you have a round wrapper. This process gets you a wrapper that isn't perfectly flat but bulged out a little in the middle. The reason you want this is for consistency of the final product. After you wrap the outside parts of the wrapper get doubled up, but the center doesn't so having a little extra there makes the whole thing more even.
Not just regular rice vinegar, but Chinese black vinegar
bro saved everyone's lives
Thank for sharing this recipe. Peace
@@YeetusTheFetus Never heard of black vinegar before. Thank u. Peace
Eyy good advice. If im making something new, i look up several videos on it, take what i can from the videos, THEN read the comments and take advice from THOSE, and i usually end up with the best of EVERY world.
Hey Josh, a lot of times you say making food is faster than getting takeout, so why not make a new series where someone from your team goes for takeout while you make the same meal at home and see if it really is faster to make your food than to get takeout?
We've got ourselves a revolutionary right here.
🤯
@@pramwilson Yep 😫
@@pramwilson "But better" is sort of a twist on Gourmet Makes, so I don't think that matters, really
Because it wouldn’t work. Cooking at home will always take longer. Even if you go through Yelp and look for the right place and you have all your ingredients at home.
I don’t know who the audio guy is, but I really appreciate his cameos
RIP E dub still remember his freestyle fridays
Yup, his crew is hella lucky ...great food every episode :)))
@@IAmCasualty U REMEMBER E DUBBLE OMG
@@skyro222 where did the audio guy talk?
Yep for suuure!!!
Random suggestion, I watched this series because I am poor and I like to cook lol. I love the idea of breaking down how much each item is, but may I suggest doing "frozen value". Meaning you may spend $30 on the project, but if you store it and freeze it properly you will get x amount of meals for x amount of dollars, maybe with some extra suggestions about how to freeze and reheat properly. Makes the hole endeavor feel much more $worth it$ and honestly would really mean a lot to me personally, as I would use that information probably every meal that I eat if I had it.
Also, sorry to be so annoying, but I would really love a "reduce reuse" episode where you feature all the more costly ingredients that may have been left over from your previous recipes, like leftover chicken, bones, seasonings and spices etc. To make a nice meal without paying extra
leftover bones make great stock for soup, spices can be used for almost anything, extra vegetables, trimmings and etc all go great in stews. Im a huge fan of saving like bacon or sausage grease for later to cook eggs and whatnot and ngl pretty much everything leftovers gets eaten as a snack or thrown in a stew
Collect all the parts of the veggies you cook and normally would throw away.
Like:
Onion skins
Garlic skins
Bellpepper hearts
Zuchini ends
Leek tops
Tomato stems
Parsley stems.
Etc.
Collect them in a container and freeze them whilst collecting during the week. Once you have 2 takeout containers full of cut offs. You boil them for half an hour. No more then 30 minutes.
Now yoy have a few liters of vegetable stock. I normally make it whilst I cook my rice or pasta to eat that day.
This stock will go into takeout containers and into the freezer.
Then whenever I have a sweet patatoe/a pumpkin/a cauliflower. I cook the vegetable of my choice. Whilst defrosting some vegetable stock in a pan.
Blend the 2 together. Add some salt/pepper/lemon juice.
And you can get like 10 liters of soup for the price of just 3 to 4 sweet patatoes.
It doesn't take a lot of effort since we cut the work into bitesize pieces. Every step is no more then 10 minutes hands on work and no more then 30 minutes on the clock.
With a household of 2 people and eating fresh vegetables 5 days a week. I always maintain somewhere between 10 to 15 liters of soup(finished)/stock in my freezer. All this for no more then 5 dollars of produce to make the soup.
I know this video is over 2 years old but I made these dumplings today and they are the best dumplings I've ever had. My family loved them too! Simple ingredients, easy to follow recipe and not hard to make at all. Delish!! I have your new book on my Christmas list, can't wait to get it!
A good trick that many Chinese chefs use when making dumplings is that they would mix the meat with the seasoning and marinate first and put the veg on top. Wait until they are ready to fill the dumpling and then mix the meat and veg together, that way the veg won't sit in salt and soy sauce and drain out all their water and won't developed that rotten-like vegetable smell, either.
Woah!! Tysm
Totally going to use this method.
Awesome I was wondering why my filling always gets watery if I let it sit in the fridge while I prep everything else
amazing tip! tysm
Good to know. Thanks!
I literally just made his old dumpling recipe last week…
Some tips:
YOU *WILL NOT* USE ALL OF THE FILLING! YOULL USE HALF, MAYBE 3/4!
If you make the pan fried version, adjust the cooking time. Let the bottoms brown for 2 minutes, and add 1/3 cup water to the pan. Let it steam for about 5 minutes. This ensures your pork is cooked!
If you don’t have a pasta extruder don’t bother making the dough. It takes much longer than it’s worth to roll it out by hand.
Wonton wrappers work just as well if you can’t find gyoza wrappers! You don’t be able to shape it as well because it’s not the correct shape but it cooks the same way and works just fine. It cooks the same and acts the same.
Tysm!!
Commenting for this to gain traction
Another tip for making skirt dumplings (aka hanetsuki gyoza): try using a hybrid slurry of AP flour and cornstarch, I recommend starting with a equal parts to start. cornstarch makes your skirt (or wings) lacier, light, and crisp. You can use whatever ratio you want, like josh said, AP flour makes it crunchy, and cornstarch =crispy, so use less cornstarch and more flour for crunchier skirts, and cornstarch for lighter and crispier skirts.
Also, please add a little salt in your slurry. if you dont season the slurry, the wings will fry up and it will taste like an unsalted potato chip. You might say it doesnt matter if you dip it in gyoza sauce, but it absolutely does, especially for people who dont dip a lot of sauce onto the gyoza, or for big pieces of skirt/wing on your dumpling.
heres a great video on hanetsuki gyoza by J. Kenji Lopez-Alt: ruclips.net/video/jZPztxgHuC/видео.html
freeze the meat for later ;)
Thanks!
I’d love to see an “OVERALL COST” to get all the ingredients brand new, just to give a whole price idea for people who want to try the project. I understand that they’re cheaper by serving sizes, but I feel like that info would be great to have.
Yes! It annoys ,e when he does that, I get it’s for views but some of us want to know better averages
About 50$
Totally.
This is my beef with this series. Bruh who the F owns a 4" biscuit cutter? Lol. Why are you using the pasta rolling machine which is $$$ but not the rolling pin? I liked the series in the beginning when it was about recipes that were approachable, this is just papa flexing on us disguised as a "but cheaper" video
Good point. But for dumplings, you don't need any of the tools or any expensive ingredients in bulk. All you need are groceries you can buy just what you need: a pack of skins, ground pork, a small, cheap cabbage, green onions, flour, soy sauce, a piece of ginger, vinegar, some chilies or chili flakes or chili oil (about $3 if you want to splurge on a bottle).
I made this recipe last night and it took FOREVER, but we ate the dumplings in just a fraction of the time. I'd say you should for sure try this if you have the time on your hands, it's so delicious! Also I hand rolled the dough so that was time consuming
How many dumplings worth of wrapper does it make he never says how many dumplings or wrappers this recipe yeilds
@@KeyIsBoardhe said it makes about the same as the store bought ones so approx 50
I've never eaten dumplings before, saw your video just and decided to try it out on a whim. I used beef instead of pork (cause I didn't have any) and leeks instead of cabbage. It was insanely good. The sauce is literal liquid gold🤯. Can't wait to try the original!!! Thanks alot Joshua🔥🔥🔥
Theyre so good 😪
@@micahmingochi4871 I'm glad you liked them🤭
Start calling them gyoza if you want to be cultured lol
for anyone curious, these store pretty well in the freezer. after wrapping them, place em on a parchment-lined baking sheet, freeze them for about 1-2 hours, then you can place them in a freezer safe bag.
Thanks! Any idea how long they would keep in the freezer? And would they need to thaw before cooking or can they be cooked from frozen?
@@TheFreddog97 iirc, I had mine for almost 6 months and they were still good. And yes! You can cook em from frozen. I usually do the pan fried method so I add 2-3 min to the cooking time Papa suggests. Not so sure about the steam way if you're cooking from frozen
My reaction when the JW Crew makes a cameo 7:36. At this point, the camera guy is my favorite supporting character of this cooking show-sitcom.
JW?
@@yanmartin3346 JW = Joshua Weissman
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!💖🖤❤#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#１万人を超える人が見ていたも ん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！（ #笑）#垃圾
THATS CRISP
I’m Japanese and I approve his recipe!! one tip for those vegetables lovers like me - you could use cauliflower or minced tofu instead of meat. Make sure to sprinkle salt and squeeze the moisture out beforehand. I like to add more cabbage as well, almost half of my filing is composed of cabbage, but it’s same, make sure to squeeze the water before you mix them with your meat/plant filling base.
Then it won’t make your dumpling dough soggy. happy days :)
Thanks for this tip!
I used dried shiitake, chives, dried lily and soy sauce tofu for the commercial San Francisco style dumplings. Soy sauce tofu is the brown on outside white on inside things that look like bars of soap in refrigerator aisle of Asian groceries. Grilled chives onion and garlic as a base then grill rest into the batch. Then dumpling crazy for a week
I'm Nepalese, we get 10 for 1$
Hey, i have tried with your Japanese shitake mushrooms and it was so good. But i faced to a huge problem with the frozen ones. When i boiled the frozen shitake dumplings, they were all broken in water. Such a headache. If u have any tips or experience, pls help and share. Thanks a lot
@@hyu8826 hey, did u boil them or fry them? Cos i made some shitake dumplings and froze them for later, but when i boiled them, they were all broken in water. Pls help and share if u have experience. Thanks a lot
I just made them
it took me many hours, mainly because I have no pasta roller, but man they are worth it, I loved them ❤️
thank you so much
I just have one question: Who the hell eats 4 dumplings as a serving? We eat these with rice as a meal in my house. 25-30 is a serving.
u gotta be fat jesus christ eatin 30 of the fried one thats a looot. I would assume like up to 10 is okay portion, but 30 god damned.
4 would be a serving if it’s a side. If you’re eating nothing but dumplings, then go nuts my man.
@@brennanjeffries4151 Who eats Gyoza as a side?
@@strycian me I guess. Normally when I order take out it comes with only a small handful of them so I just assumed that they were more of a side dish.
making this for my mom and dad thanks to you, ty ty
If Repzion can make this for his parents, then so can I!
how did it go?
"Hello, There"
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!💖🖤❤#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#１万人を超える人が見ていたも ん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！（ #笑）#垃圾
ruclips.net/video/_cSE6ylyvwA/видео.html 👏🏼
When Josh says something is optional. Its not. You better put it in there.
@@caroleg3901 shut up im tryna make dumplings smh
Facts!
Also sesame oil is amazing in like 80% of asian foods so just go buy some
Bro you BETTER pass over your cabbage another three times
I’ve been making my own dumpling wrappers the past year because the quality is just incomparable! And I don’t have a pasta roller, I sit and roll each one out by hand, sometimes friends come over and we do it together, there’s something sort of special about it
Lol
Same here, I'm making these by myself using a drum sticks as a roller lmao, steaming rn as I write this comment
Top D mais
that way the pasta is thicker right? do you pre-cook the meat? or you just trust that it will be cooked even if the pasta is thicker?
@@nightgames994I was super stoked to make me some dummies… but for some reason I cooked my filling first. Will it still work? It’s in the freezer, and o want to use it…. But don’t want to go to all that trouble if it’s going to be shot lol. Story of my life. I am making some fresh frescoes right meow… but if anyone know about the pre cooked filling situation let me know!😊
YESSSSS! Okay so I "made" some premade frozen dumplings from my grocery store. On the package it just says to cook them in oil for a bit, which browns the bottoms but leaves the rest of it uncooked. So today I added some water and left it to steam a few minutes and they were SO much better! Thank you Josh!!!
Made this recipe twice already and both turned out amazing!! The store-bought wrappers that are available here tear off too easily so I got frustrated everytimes so thanks for this wrappers recipe!!
One tiny suggestion (for the paranoid cook):
To test if the dumplings are properly done, use an instant-read thermometer to check the internal temp. You want 160dg.
Josh: *knows whatever he makes will turn out amazing*
Josh after tasting his food : "GOOOOD LOOOOOOOOORRRD"
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hey bro where do u live
@@sickboi2615 ayo what?!?
Never tried using flour. I usually go with a mix of cold water and corn starch for the crispy, lacy edges.
starch water is authentic chinese way to make skirt but i think flour doesn't make a significant difference.
Starch is how I see most Japanese skirt-gyoza and Chinese potstickers done. It’s more crunchy. Does Josh give us this info or context on other culture food? No. Lmao.
sammeeee
@@bladechosen4514 I think it would. The gluten thing or whatever other than the starch in the flour would make the skirt somehow kinda elastic.
Same I use corn starch
For the vegans out there, a mix of shitake mushrooms and soft tofu is a great replacement for the meats
replacement for meat is depression
I’m not a vegan but if probably try this anyway
@@AlexandraAndStuff you're cringe lol
@@xalat6277 yup too wannabe.
For the vegans out there, get off your high horse
Invited a couple friends over to make this last night and they turned out great!! It was pretty fun wrapping up all the little dumplings and we had to loosen up the ole belt buckles after this one. Cheers!
I made these and they were incredible! I’ve never made dumplings before, and these were super easy! I recommend adding all of the optional things if at all possible:)
Although usually the stuff he makes "cheaper" leads to a very expensive grocery trip, dumplings are easy to make with simple tools once you get a feel for it and the ingredients spread thin but feel full. You can use a large bottle to roll the dough, trust me. I personally get some good chicken mince and some cheap shrimp that I basically make into a paste, add some white pepper to his recipe and it'll taste fancy. Also the pan + steam water trick is easy, requires one pan and will get you consistent, delicious results in short order.
Get your pantry stocked and it IS cheaper. Don't look at it as one meal, because all the extra stuff goes into the pantry to use on future meals.
@@bakerownsyou Sorry, but the target of these videos are those with less cooking experience and not much money to spend on meals. Thanks but no thanks.
@@abeg1571 the point is, don't worry about a more expensive trip to the store, because next time you won't need to buy the ingredients at all, because they will already be in your pantry. You don't need to buy sesame oil for every recipe. 1 bottle will make you 30 or more recipes. Buying 1lb of flour will last you a bunch of meals etc.
@@bakerownsyou Ok, let me put it this way. If you have $10-15 left to spend on a meal, a $50 grocery bill doesn't matter in the short or long term. Point being is, dumplings are something that you can make for dirt cheap in total and still get a lot for one or more meals.
@@abeg1571 Regardless of what you make you're usually going to be making an expensive grocery trip if its all from scratch and "but cheaper" does not mean that those with less money are going to afford it. Its cheaper, per serving, that you'd buy at a restaurant.
His target audience isn't people too poor to afford to buy groceries. No shame or judgement for that of course but that's not the point of this show.
Apart from being amazingly incredible and delicious, dumplings also freeze very well, so feel free to make like 200 of them and freeze them over, you can pop dumplings for the rest of the week if you make them on a lazy sunday
Freeze after wrap stage of after cooking? And in first case would you suggest cooking from frozen or if not how to defrost?
@@FutureCommentary1 after wrapping ! And to defrost you just lay them around at room temperature or just steam them straight away !
@@FutureCommentary1 Cook from frozen. The most classic way of cooking is boiling and we just plop them straight into the water. If you're boiling though you can't use Josh's techniques on how to make dumpling skins - it will burst apart if you aggressively freeze. His techniques are what southerners use which do not survive the boiling process. Classic mistakes.
If you want a dumpling that survives, you have to roll those circles out by hand. In doing so, leave more dough towards the center, since that dough will get stretched when you form the dumpling. Dumpling filling itself needs to be more congealed so you shouldn't process it by hand towards the later stages of mixing but rather mix in one direction (with chopsticks). You want it to be more like a meatball.
@@lettisch4326 you don't need to defrost it anyway. Just throw them in water and boil them in a cooking pot. In fact if you wait until defrost they'd probably stick everywhere
@@ruedelta it's okay to use machine rolled wrappings. You just have to pinch the whole edge thinner while wrapping.
Of course, that only works if the wrapping is made slightly thicker than needed.
And now I'm making dumplings today. Thanks Josh.
lol Chinatown shops sell 4 for dollar to tourist fresh
More like ordering
Dude has a great team cause those close ups and slow motions got my mouth tingling😂❤ and thanks for him for the cooking .... you got me doing things home made 😎😅
I just made these today and spent $13 on everything I needed AND I have enough ingredients to make another 2 batches (46 more dumplings) (except for the pork. I would have to get more). everyone loved them and thought they were delicious. I am perfectly okay with spending less then $20 on about 70 dumplings. great job josh. ignore all the people that give you crap for pricing out everything the way you do. those are clearly the people who don’t cook on a regular basis.
Right? Like is he supposed to put the price on a whole bottle of salt every episode ? Or other simple seasonings that you’ll be able to use with other ingredients in the future. I think the people that say this are people that expect to go to the grocery store, but all the ingredients, and then use all of them. Even a simple ham and cheese sandwich would be like 15 bucks if you bought all those things at once and then people would say “oh josh that’s not cheaper.”
I've always wondered why they're so expensive! I assume part of it is paying for labour. As a (half) Pole who has made many a pierog, I can testify that making dumplings is laborious.
Dude, if you know how to make and have made some pierogi you are genuine Pole 😃...
@@martasiarkiewicz3720 whats a pole
A person from Poland
You should try to make Russian version of dumplings, "pelmeni", it has thicker layer of dough and is served with sour cream (or mayo, or vinegar with pepper). Or you could try sweet version, "vareniki", with any berries or sweet cottage cheese. 😊
Love from Ukraine, Josh 💋
as a Polish girl, I support that request
We have an authentic pelmeni food truck here in Anchorage AK, so delicious! The summertime is the best time for a bowl of pelmeni
that sounds. hilariously good
Yes! I love pelmeni and kreplach. Bring on the dumplings.
WAIT THERES IS A RUSSIAN VERSION i gotta try this lmao thank you
I love dumplings 🥟
Some restaurants in my area sells these 50 for $15 to $20 frozen since they weren't allowed to have dine in. Pretty good deal overall considering the quality is much better than the frozen market ones.
I can get like a little more than 100 dumplings in my city at that price nd something around 200 dumplings in specific hilly areas of my country at that price
@@upasanadas6691 Unfortunately, I live in a pretty expensive place where the nearby Chinatown is pretty much the only place where you can get it that cheap.
Lucky. I live in East Africa but I have to fork over 5$ for 4 dumplings no matter the restaurant despite the average cost of a meal being far cheaper here.
It's the "exotic food tax".
That's why I'm learning how to make my own at home.
@@Zack-NG well our currency wise it's still a bit costly for common folks. Nd yeah we do have expensive ones at costly places but local eateries makes it better tbh
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#ライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！１#万人を超える人が見ていたもんね（笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした！#今後は気を付けないとね5). .
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Dam this guys cultured af. he knows that thin dumpling skin is literally the key to success . asian dumpling.
Ok so on a totally unrelated note- binge watching ur videos made me realize how much I rlly rlly love them like the way u present yourself end the way u present ur food and stuff.. just wanted to say that :D
Josh should do vidéos where he ordrers uber eat or whatever and start to prepare the same dish from scratch. The goal is to finish it before it arrives and of course a taste test. So it would be like a but better but with extra challenge.
That's the series Bon Appetite does, right?
Time challenge is great!
Ça ce voit que t'es français hihi 😅
Then that would be copying bon appetite’s “taking on take outs”
that's the exact same as BAs videos 😭
Of course your “crappy frozen dumplings” taste bad if you microwave them. If you prepare them correctly, they taste just fine.
My grandma makes homemade dumplings for holidays, and they a bit taste better, but they also take a lot of time and effort.
If my chinese grandparents that eats dimsum at least 3 times a week enjoys frozen dumplings, they cant be as bad as josh makes them out to be right??
IMO frozen dumplings aren't bad, they're just no where near as good as when I make it myself. That doesn't mean I won't eat frozen dumplings. As much as I prefer the experience of a homemade jiaozi, I don't want to spend literal hours rolling and wrapping a bunch of jiaozi even though I know it'll make a week's supply.
Depends where you get your frozen dumplings I guess. Frozen ones from an Asian market are banger but the ones at a common generic store can be 🤢 IMO (of course you can say that about anything, but I think many Americans only know how the super cheap ones sold at like Walmart/Albertsons/etc. taste)
When grandma makes you food it will always taste better thanks to her secret ingredient - love.
store bought ones probably taste the same as this recipe, there is a lot better recipes out there. not too different just more seasonings and sauces to flavor the filling
In my opinion frozen dumplings taste really good, but home made ones are even better. But like you said home made dumplings take significantly more time and effort to make.
Even tho im an asian and i come from a line of chefs I still fail to wrap a perfect dumpling after 60 more tries Im an disappointment as a son and a chef to my family and now i shall aplause your dumplings making skills
60 isn't enough. Keep doing it. It takes practice. By the time you hit 200 it'll be a walk in the part. And honestly it doesn't take that long to get there. That's only like 4 packs of wrappers. You got this. Ask your family to teach you and don't give up. (Comung from another azn from a family of chefs)
Loved watching this! Your way of explaining how to cook is both entertaining and educational ❤
I made these for Christmas Eve and they were UNREAL. Best thing at the party by far. Highly recommend.
I've been making dumplings for years whenever I have the time to make them. Yours look fantastic! Bonus point for Kendrick's reaction to the crispiness. xD
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@bringsbane sorry for randomly asking, but can they be frozen? You’re the first who seemed experienced with it
@@gabrieladonai9427 I do freeze them when I make too much. 🤣 Try to not make stick to each other when you do. But even if they do, they'll still be delicious when cooked!
What's the cook on the meat ? Sorry for bothering you 😅
My girlfriend taught me how to make pan fried dumplings and it's my favorite thing that I've learned to make, doesn't take long and you can fold them in any way you can think of that would look cool. Hand rolling them into circles takes longer, but it's all we can do, she is also a master at pleating those things, I like to fold them in the round way like dumplings. 8/8 ez and fun to make.
I'm starting to think the sesame oil was optional just to keep the price down. I can't imagine it being actually optional, it's so good.
Vinegar is a must, everything else is optional.
Some even says that you don't use vinegar to eat dumplings, you use dumplings to drink vinegar.
I love youtube and the people here. You make me feel like the world is better. God bless you all ❤
So glad your videos exist I don’t always follow readable directions so it’s very helpful
I’ve made my own wrappers a couple times, it’s just too much work for the reward imo. Much better off just going to the Asian food store and grabbing pre made ones in the refrigerated section (they’re usually better anyway 🤣) and since the fillings, cooking and sauce are so easy, homemade dumplings are that much more easily accessible.
Agreed!
I also buy my wrappers. I usually buy a bunch of they are on sale 1.50$ sometimes since they freeze well.
Love how Joshua makes every procedure something fun with funny editing! It must take sometime to cook gyoza from the scratch but it’s worth following his recipe! Thank you for sharing😊💕
Japan learned it from China during the wars. Korean variation use tofu
I have made this recipe many times and it's AMAZING. The only negative thing I could say it's that there is no way that a serving is just 4 dumplings. I sincerely don't know how many I can eat, now I don't even try to count them or take pictures, because they all lot look blurry 😂
Vikram's editing is insane!!!
The Gyoza Fairy has blessed Josh by not launching toothpicks into his hand for talking smack on the steamed bois
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His team of people eating at the end, now that's the wholesome content I need in my life 👌
I made this over the weekend (before the video) and as nice as it is to make your own dough, time wise it's just not worth it. After clean up and everything, I'd rather pay an extra $1.50 for wrappers from the store. They are literally just as good.
I've got a trick about the dough. This dough is supposed to be dry, which makes it difficult to knead. The better way to do it, it's knead it for 2 minutes only, then set is aside for 10 minutes, repeat this process up to 3 times in total. After that it should be ready to be rolled and shaped.
I assume most hard works come from the dryness of the dough.
Absolutely, without a doubt the best dumpies I have ever consumed!! The time it took to hand roll made the process a very fun and exciting time, I only rolled out 11 wrappers and had 11 dumpies, I have many leftovers so I will be excited for the next couple of days. Thank you for the fun and easy to follow video.
I’ve always seen your channel but never clicked it cause I didn’t think I would like it but you seem like such a funny, good cook. Very happy I found you channel!
I see dumplings and Josh, I click. It's a simple as that.
Fun thing about the homemade dough is you can experiment with different shapes. The classic soup dumpling shape requires the middle of the circle to be a bit thicker than the sides so the bottom of your dumpling has the ba-donk to handle all that soup.
4 pieces per serving? I eat like 20 dumplings a meal.
Hey josh you inspired me to make these last week and now I’m back to look for another easy to make food thanks for making cooking fun and easy 😘
You know someone is so engrossed in the activity they are doing that they don't care when you see their jawline disappear in the focused double chin times. Love how he's making it so easy for all of usm
I honestly love Kendrick's facial expressions! He is such good addition to your team, Josh! Great video as always, love them potstickers. I've made them myslef before and the came out amazing. Shame that girl who I was trying to impress with them didn't actually appraciate it enough XDDD.
Yes. Came here to comment on Kendrick’s reactions. My husband and I rewound to watch them again.
Nice. They sure look tasty!
The dough recipe I use is from Andrea Nguyen's book and it's just flour in a food processor that you add 95° water to.
Simplest dough I ever made and it works every time.
Seeing everyone eat at the end fills my life with joy :’)
This was actually the most difficult thing I've ever attempted to make. If you're looking for a recipe to give you an emotional breakdown 10/10 reccomend
I've eaten gyozas the whole day. This was so good 🤤. Thanks for the recipe!
These look SO good! Also, I love the interaction between you and your crew.
Dumpling party at Josh’s house! Seriously, I could eat just dumplings for dinner and be perfectly happy. These need to happen. Thanks for the recipe.
Could you give us the recipe adjustments and sauce for momo? I love those things.
Dumplings are so tasty and easy to make, that's incredible. I have made some several times and it's always worth the effort. This particular video shows how simple it is. And I love it. 🥟
I misread tasty as nasty and I was abt to throw hands 😂
@@Sarah-cd2tv 😂😂 and it would have been deserved 😂😂
I tried thai our yesterday and i am amazed how easy and delicious it was! You're the best!
I bought your cookbook! You are constantly changing the game in accessible recipes and cooking, especially through the lens of Economic Empowerment. Thanks!!!
Gotta love when joshua posts a video that we can all learn from
still waiting for one
@@papiezguwniak wdym
I've always wanted to try my hand at making these from scratch. Thanks Josh.
Please make pork hash dumplings! They are so delicious and the place I always got mine from when I lived in Hawaii served them with a sauce that was made of dry Chinese mustard powder, Aloha Shoyu, and a little bit of water. We would eat those and manapua (pizza, hotdog, roasted pork, egg and cheese, etc) for breakfast and lunch twice a month at least. Dumplings are so delicious and I love that so many places around the world have their own dumplings because little pockets of filled dough is always a good choice in my experience..
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 💜 NUDE.SNAPGIRLS.TODAY/barbie 💜 PRIVATE S*X
LET'S MAKE LOVE HONEY 💜
#ライブ配信の再編ありがとうです！#この日のライブ配信は、#かならりやばかったですね！１#万人を超える人が見ていたもんね（笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした！#今後は気を付けないとね5). .
!💖🖤❤#今後は気をライブ配信の再編ありがとうです！#この日のライブ配信は、#１万人を超える人が見ていたも ん（#笑）#やっぱり人参最高！#まさかのカメラ切り忘れでやら1かしたのもドキドキでした #今後は気をライブ配信の再編ありがとうです！（ #笑）#垃圾
You can opt to add much more cabbages to make it "healthier". Personally I do that because it bulks up the filling and allows for more dumplings with less meat when I'm on a budget. You will see south east asian tea houses having their dumplings be quite green as they put a lot of vegs in it. Cabbages and leeks are both good options.
Made these and followed the exact recipe - they were delicious! Thank You.
Trying to avoid the roasting of Asian aunties for his dumpling wrapper-making technique. 😂
loll honestly as an Asian I was slightlyyy annoyed with that method like pasta roller? cookie cutter?? but oh well it works
Asian grandma has joined the chat. She throws away the pasta roller and the biscuit cutter. Pulls her rolling pin out n say “let me see those things again and you will have to 跪算盤 for the rest of your life. “
@@elanw4973 i think its for time reasons as rolling it by hand takes wayyy longer
@UCm2BUxgnyujKN8k5hrS0Gew Wow, what a rude comment. Yes, I can make my own dumplings and I wasn't trying to invalidate any method of doing it... just stating my opinion.
@@katrinadinh5070 that's true
This is a recipe I feel like I can actually try and most likely succeed! Thank you👍👍👍👍
Hi Josh, you’re a genius and thank you for converting everything for us Brits. there are so many of your recipes I cook for my family. 👏🏼👍🏻
hot tip: peel the ginger by scraping with a teaspoon - you'll end up with a lot less waste!
Made these two days ago with wrappers from the grocery store, less than a pound if ground pork, same volume of cabbage and the same flavoring. Shared with another family, two meals 2 days in a row, another dozen in the freezer....will make them with the "wings". Total cost around $6, value maybe $40? Talk about worth it!
This is my favorite thing to cook both taste wise and to make. I usually make the wrappers from scratch but juts used bought ones yesterday to try and they were still really good and so much faster. Honestly amazing and so much of the signature comes form he sauce you have it with. 10/10
Jeez those look good, I’ll probably never make them
I may make tiny little meatballs and eat them with noodles.
10AM on Sunday means all the cooking vidyas
3pm uk sunday videos 💅
I love how diverse your production team is 😍
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Hey Josh! I love how you’re making food from all around the world, I was wondering if you can try to make a Persian/Iranian food (Kebab koobideh or zereshk polo). I’d really appreciate it! :)
The thumbnail is enough to make me hungry! 😭
Josh, you can replace the ground pork with ground chicken, ground beef, ground turkey or a mix of ground cod and shrimp. There are also vegan versions as well that uses a variety of mushrooms finely chopped as meat replacement. I have made 200 mandu in one sitting quite often in my life. I prep mine abd freeze them up to 1 month before having a friend or family gathering. Great as appetisers.
This man’s editing is masterful
I'm more interested in seeing him try Chinese dumplings from scratch, cuz you have to roll out the wrappers individually by yourself, NOT machine
I like them because you don't waste any dough. They take a while to roll out though
Traditional Chinese dumplings are boiled then pan fried all sides. It gives it a chewy texture crispy texture. His method is the Japanese method, quick but no comparison.
He did a video for homemade pot stickers where he rolled out the wrappers by hand. I used that method the first few times I made potstickers, then used my Kitchen Aid pasta roller...I'm never going back to hand rolling.
@@kirstiebarkley6909 that's still not the traditional Chinese way technically, because the way the traditional way rolls it, the center is thicker than the size and is not a consistent thickness across the whole wrapper
Having made my own wrappers and also used store-bought wrappers, the homemade wrappers are definitely cheaper, but only if your time is completely worthless. Give me store-bought wrappers any day.
We really need a Kendrick Eats segment, where we just watch Kendrick eat.
One tiny suggestion (for the paranoid cook):
To test if the dumplings are properly done, use an instant-read thermometer to check the internal temp. You want 160dg.
That actually was ✨FANTASMIC!!!!✨
I'm making these tonight thanks to PAAAPAAAAA
Why didn't he talk to us through the cupboard? Is Josh fed up of us being in his cupboard?
His neighbour who has been waiting for it for a week and not hearing anything: *PaNiCkS*
Nah it was just cringe
They look good not going to lie, I might make my cousin want dumplings so we can eat some.
A few ideas, thoughts, and suggestions:
1. Don't call Merriam-Webster; call Oxford Dictionary. After all, they now consider LOL and WTF as "words". WTF!
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2. For the dipping sauce, I use: white vinegar (or balsamic, for a tangy twist), Bragg's Liquid Aminos (much lower sodium than soy sauce, but still tastes salty), ground ginger (fresh if you have it; dried powder version is ok), sesame oil (a drop or two goes a long way), fresh pressed garlic (or jarred garlic with some of the oil from it). Optionally add chili oil, to taste.
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3. I'm Scottish, so we call them kilts, not skirts. Just make sure they fry up with a plaid pattern.
Loving the browning on the bottom. Awesome crunch.
EPIC!!!!🔥🔥🔥
Fantastic (his food) + Orgasmic (how he feels when he eats it) = Fantasmic
Thank you for the new word, Papa 😁🙌🏼 🥟🥟🥟