To the people complaining about her not talking about such and such dish: you need to send the email talking about the dish when she asks to do so. Have you tried it? If so, it may be in a second episode 😊
@@lancrefoxcheck the community tab of the channel to check what's the latest topic and the email. I believe she's currently looking for cabbage recipes
Who complein? Only seen suggestions about other dishes. And people read those can google them if want to see what it is. What else should we say then? If not able to make other suggestions we can just close commentsection
A Vietnamese here. Unfortunately idk where you went wrong with our “dumplings”, Beryl, just wanna let you know they’re considered a traditional delicacy from a specific region of our country that are notoriously difficult to replicate even by restaurants (let alone by home-cooks) in other regions. My (northern) family have always got so excited when given these as treats/souvenirs after our friends’ or relatives’ trip to parts of central Vietnam! All of that’s just to say I hope those unsuccessful attempts didn’t get to you, as most Viet families I suspect wouldn’t even try to make these at home knowing they almost certainly won’t come out as expected. Kudos for giving them your best, and I hope you’ll get to enjoy their addictive taste and texture when you next visit our country!
I actually took part in making them when visiting Vietnam. We were all sitting on the floor and rolling them out, filling them and wrapping in leaves. We made an enormous pot full, so I actually got rolling out the dough down pretty well by the end of it, using an empty bottle. A very labor-intensive process, but they were so good!
I'm Indonesian and we use tapioca starch dough a lot in our food (mainly street snacks lol) but I've never used it as a dumpling. They're mostly fried, but even the boiled ones are ball shaped, so not very finicky to work with. I'm very tempted to try this, and maybe combine the cooking techniques I've learned from making the tapioca starch snacks to this recipe!
I'm in the hospital recovering from a heart transplant. I cane across this channel a few minutes ago and I am hooked! I saw the Ecuadorian flag and I clicked this one immediately.
The "secret" to successfully kneading dough when you're a petite person? Leverage...my very fierce grandmother who was maybe 5'3" had a step stool she used to allow her to tower over the dough and knead it into perfect submission :)
I sometimes feel like I am part of the handful of petite woman who have master the art of kneading without any issues. I am 5'2" and sometimes wonder if it's due to the fact I golf for years so I am used to using my hands & wrist a lot.. 🤔💭🙃
For my height, I find the kitchen table is the ideal height for kneeding. I also recommend using your body weight rather than your arm muscles. Keep your arms stiff and lean or rock back and forth.
this video made me realize that dumplings isn't just limited to those that are typically served in chinese or japanese restos like xiaolongbao, shu mai, or gyoza.. but anything that is wrapped with dough made from any type of flour
and you also have British style dumplings that are dough balls in soup or syrup. I love Golden Syrup dumplings but my Dad always adds a bit of ginger and rose water. We're having an Indian Christmas this year and I can't wait to eat all the delicious food! My Dad is European Aussie but learnt a lot of cooking from my Mum and her Dad who was a chef!
I’m so proud of you Beryl. I’m always proud of you but I’m really proud of you for this episode and the way you persevered and allowed us to see your wins and your “fails.” You’re an amazing person to take on these recipes that most chefs wouldn’t attempt and on top of that, you’ve created a beautiful community. You should, indeed be very proud of yourself.
"do a dumpling episode, it'll be fun" 😂😂😂 When I saw that it was a dumpling episode, I was like "Oh nooo", because I knew it would be SO MUCH labor for Beryl 💔 Beryl, if you see this, I'm sending you all the love! It's such a fun episode, and you put so much effort into it, sometimes your job is super hard and humbling, but we really appreciate you and what you're doing ❤️❤️❤️
Dumplings really are one of those foods that are awesome to make as a group. Bunch of friends or family sitting around, chatting while some mix, some form, and others cook/freeze. It also helps by doing so you learn from those with years of experience how to adjust the recipe for current conditions or the little tricks to make it turn out right.
Yup my family is going to have a sit around to make Colombian empanadas which are so delicious and obviously made differently from other Latin country's including Cuba ours are made very specfic of course. I always look forward to Christmas because I know tamales and empanadas are going to be involved but this year we just decided to make life easier by ordering tamales but for empanadas we make them always but yes my father is Mexican American mixed with Native American and my mom is Colombian from Colombia which explains our mixed diversity of food on the holidays..
the banh bot loc i usually eat has much less of the outside so the filling stands out and the tapioca starch is just enough to coat the filling. if you search online you’ll see some that are more rectangular shaped and not folded like a traditional dumpling. and it’s wrapped in banana leaves then steamed to reheat so it’s not cold when you eat it.
That “addicted to spice” is so real! I feel like it enhances every dish’s flavor and I can’t enjoy properly without it 🫣, ESPECIALLY when it comes to a good chili crisp.
I am glad you liked them Beryl, but no wonder the nutmeg was overpowering, it was way to much! It’s a bit of a bummer, that you weren’t told the origin of this dish, because it’s a funny story: they are called „Herrgottbscheisserle“ which translates to „God deceivers“ because the story goes that the creators wanted to eat meat during lent, so to make sure god wouldn’t discover they cheated, they turned the filling green with herbs and spinach and put it in a dumpling dough, so no meat was visible.
I remember my grandma makind a whole table of maultaschen and me and my brotger sitting under the tablecloth stealind delicious maultaschen. But you always hace to be careful with nutmeg. If you just use a little bit to much it's awful.
We have these dumplings in the Levant (Palestine, Jordan, Lebanon, Syria) Called Shishbarak. The are meat (and sometimes pinenut) filled, and baked first, then cooked in a yoghurt sauce and topped with fried garlic and parsley :) SO GOOD! Feels like a warm hug! I believe they are inspired by a similar Armenian dish as the Levant have an Armenian minority that is very culturally rich and have blessed us with such delicious recipes that we now enjoy, too!
Beryl! You are so brave! I’ve lived in Ecuador for 14 years now and while I’ve eaten my weight in empanadas de verde I’ve never been brave enough to try making them myself. Good job!
I think part of the issue you had with the Maultaschen was the type of fresh pasta you chose. Those lasagna noodles seemed to be made expressly for lasagna -- very firm and meant to be used in sheets, perhaps sliced, but not bent. A softer premade pasta intended for making dumplings might have been easier to work with. Wonton or gyoza wrappers are GREAT for that -- you can bend, fold and crimp them easily! My other tip is to keep premade pasta covered with a damp paper towel and only pull out the one you will be working with. (Caveat: I am NOT a pasta expert.) Loved this episode.... dumplings are so delicious that the time involved is SO worth it!
At many points this year Beryl's videos were a weekly pillar of my mental health and I literally waited for them to drop every week to get that wholesome feeling :)
Beryl... those Gujiyas look halwai quality (halwais are masters who been mastering the trade and art of it for generations).🎉❤😊✨ you did such a great job.
Great episode Beryl! I love how you just dive into the recipes even if you have no idea what you're doing. I hope we get a many part dumpling series like the toast series. My family has a dumpling recipe we enjoy that I've never really found any mention online. We call it kolsun but it is pretty much a knish dough stuffed with spinach (no potato) and assembled almost like the gujhia in this video. I suspect my grandfather started making it with influence from the Jewish community in NYC.
Girl please. You did phenomenal!! You’ve never made these specific things before and every recipe had different doughs and different techniques. Girl you rocked it!
I loveeee dumplings so this was one of those videos that I immediately clicked on!!!! Beryl did sooo well recreating the recipes, it takes lots of patience to make dumplings but she’s just perfect!!! ❤
Beryl, I think you're awesome to take on the challenge of making dumplings. Speaking as a long time home baker, who hasn't eaten a store-bought bread or cake in years, dumplings are definitely a skill all on their own. A couple of words of advice: 1. If possible, use recipes that specify ingredients by weight rather volume. Weighing your ingredients gives the level of precision that is a good predictor of baking success. I personally prefer metric weights, because scaling up or down is much easier. 2. With respect to water, when I am doing a particular type of dough for the first time, I will measure out 90% of the water and add it to the dry ingredients. I work things together, and add the remaining water (or more if necessary) gradually until I achieve the desired consistency. Hope that helps. Keep up the good work!
@@Rmm1236 it helps home bakers who are used to measuring out ingredients by volume. In some countries weighing out dry ingredients is the standard way of baking.
I'm a Bengali and every time I watch this series I always think to myself "Oh look so many kinds of puli pitha". Puli Pitha is very popular fried dumpling from India and Bangladesh, this is sweet dumpling where the filling is made out of grated coconut and jaggery. Doodh Puli is a variation of this but the dumpling is made with milk. The crescent moon dumpling is universal.
My Salvadoran mother in law makes empanadas de platano, but they're made with ripe plantains, and they're sweet! They're usually filled with vanilla custard and dusted with cinnamon sugar. These green plantain empanadas look DELICIOUS though!
Appreciate all of your hard work on each video, and for always showing when it's a struggle. This one has made me glad that I can appreciate so many dumplings by visiting the freezer section of Hmart.
I Love that you show your struggles and fails and you don’t give up. 👍🏻 Funny part is, I came home, made gyozas , look into RUclips and this upload popped up. ☺️
I have been busy with school so I am here after almost a year, but I got that old comfy feeling seeing you Beryl. Your positivity radiates far and beyond
Hi Beryl, I love that you included maultaschen which are my partner’s favourite dish! I’m not German but have tried to make them at home for him. Another way these are eaten is fried or caramelised onions. I love that they are so easy to adapt and less hassle than little ravioli:)
About your frustration with the tapioca dough dumpling ... a failure on your first/second try can also help foster a sense of appreciation for those that have mastered the art! It can make the authentic version seem that much more special.
So, something to note is that any dough you make will be subject to the same sort of issues of standard breadmaking. The water/flour ratio is never quite exact, because it will depend upon the brand/type of ingredients you use (which you discovered with the tapioca starch), the climate conditions, even what elevation you live at. All of this is to say: don't get too discouraged! 😁 You can follow a recipe to the letter and still end up with a different result because of factors beyond your control. If you were to make these recipes on a regular basis, you'd naturally adjust to those factors over time, the same way you learn which burner on your stovetop is the best, or where the hot/cold spots are in your oven. It's a process, and as long as things turn out tasty, I'd say you're doing just fine.
Beryl, it is hard to describe the relief I feel listening and watching you on all your episodes. Relief from the daily news of creepy politicians and the wars around the world. Your cheerful wholesomeness is the perfect antidote. Thank a million times over!
Banh Bot Lot is not easy to make! It’s a lot of practice to just get the dough right. So don’t worry if you didn’t get it in the first try. I know I didn’t and I spent a lot of time with my mom making them too, but she always made the dough.
In which Beryl accidentally creates a Newtonian fluid... Great work on the finished dumplings! They look beautiful and delicious and inspire me to actually try my hand at making dumplings (perhaps with some shortcuts, the dough part of some of these looks tough! Kudos 😊)
Maultaschen are a food going back to the Middle Ages. They were invented in monasteries and were also called "Herrgottsbescheisserle" ("little Godcheaters") as they were a way to "hide" meat from god during the time of lent or on Fridays when Catholics were not supposed to eat meat.
@@21972012145525 Catholic monks would probably define some food as "not food". Like beaver was classified as fish to be able to eat it during lent and on Fridays.
This is a very mature, yet/and understandable, reaction. Sometimes i make cheaty cheaty poteety pierogi quesadillas - fried potatoes and onions or leftover mashed potatoes with cheese in a crispy tortilla.
Dumplings are perfect in nearly all their forms. They are arguably the ultimate comfort food. Perhaps that is why they are enjoyed all around the world. Yum 😋!
Yes, dumplings, I can't wait to see this entire episode. Im Dominican, and I know, or Dumplings look weird to others, lol. I loooove ALL Dumplings though, you really cant mess up dumplings. Thank you Beryl and the viewers for their submissions. 🖤
Doughs will almost always come out slightly tackier or dryer than the recipe in my experience, just due to the change in humidity and even elevation from one place to another! I don’t think you ruined the integrity by adding some flour, if the end result is the correct consistency. You’re doing great!
So many options here and I won’t be making any of them!! Thanks for saving me that labor of love! I love that you are open with the struggles you have with some recipes - it’s so real! Okay, off to BUY some dumplings for dinner tonight! Thanks
@@BerylShereshewskyI made egg drop wonton soup for dinner because of this videa and also because I was sick. This video basically gave me the motivation to make it ahah
No waaay!! When I was travelling in Vietnam I randomly ended up spending an afternoon with some lovely locals and they brought us banh bot loc from their local market and I never knew what they were called! So nice to see them pop up here 😊
Oooh you should make ukadiche modak! It is also a sweet dumpling and is made during the festival of ganesh chaturthi. It can be fried or steamed but my personal favorite is steamed. The steamed version uses rice flour and coconut filling and is delicious when topped with ghee!
Beryl!! This was such a fun episode - ngl most of it for the laughs after seeing how you were struggling🥲. It reminded me of my favourite food movie Tampopo! Great video as always :)))
Congrats to you Beryl for all of your hard work in this episode, and thank you for showing all the attempts. Maybe you'll have to do a takeout episode for Vietnamese food and try Banh bot loc that way!
To the Maultaschen: Maultaschen are from the Kloster Maulbronn, where the monchs eat it. They also called "Gergottsbscheißerle" which means translated somethi g line "messing up with god" because with these dumplings the monchs try to hide the meat while lent. I inly k ow them in square shapes, so triangular is new to me, but it looks great! Classical you eat them in broth, but they also incredible tasty as lasagna with tomato saucd in the ocen or fried with egg and onions. And if anyone visit southern Germany: In many supermarkers you get the products from Bürger (not sponsored). This are the best pre-made Maultaschen.
That was wild, proud you powered through!! Please take a looong break from dumplings if you ever want to do a part 2, you deserve it. The plantain empanada looked so good, would never try to make it but would love to try it 😂
Beryl, you are a true champion for making all of these dumplings and attempting some several times to master the technique. I love your channel and your happy energy. So happy you ended on the highest note with those fish dumplings. Kudos for NAILING the folding in the first dumplings- they looked AWESOME!
Hey Beryl, love your content but please reconsider working with better help, they are not as good of an option as they seem and are harmful both to therapists on the platform and people seeking help
4:35 The satisfaction! Those are perfect. I make curry puffs the same way and the first 2-3 are rough, but then you get the hang of the coordination and maybe redo them after a minute or so.
Girl I am so with you on the rasmalai. I ate it today and just thought "this is THEE Indian dessert!" It's the best. A lot of them are too sweet or spiced for me, even though I do enjoy those too. But Ramsalai is the Queen 👸🏾
YAY!! I have wanted this episode for soooo long! Next episode try Chinese soup dumpling, PA Dutch soup dumplings, etc? Alcapurrias, papas rellenos? How about an episode on the various "tamales". Mexican obviously, but all across the Caribbean and South America. Or something on Holy Days food.
@@parker4406 , my late Mum grew up in Bombay (now Mumbai) and she was Goan. She used to make a sweet coconut filling that she'd pop in pastry but she never had a name for it. Thanks to you, I now know she based her filling on karanji! We'd always have neureos at Christmas!
You are a superhero 🦸♀️! I would’ve thrown the towel in so long ago. Dumplings are difficult to begin with but I’m glad that you’re keeping it real and show your struggles. And that crimping was a huge win on the Indian dumpling.
Maultaschen are commonly in broth like in the video but my mum always cut them in stripes (I prefer to dice them) and make them with scrambles eggs. Kinda like egg fried dumplings. I love to top them with ketchup :)
Maybe Sakoo Yat Sai would be an easier one to try, it is Laotian and similar to the Vietnamese one you tried here, it uses small tapioca pearls that you press around the filling (if you line the pearls in clingfilm, place the filling in the centre, roll up the clingfilm, shape into balls and release you get easier delicious results. Bless you for trying! Making an Oobleck/Newtonian Fluid with starchy powders can make things so difficult and honestly I wouldve given up so kudos to you. It features pork and prawns, shallots and garlic, but also chopped peanuts, sweet pickled radish (or turnip) and palm sugar. Thank you as always for your videos and now I have more dumplings to try. Your crimp on the Indian dumplings was 🤌
This is an oddly well timed video bc today is the winter solstice and in chinese culture we eat dumplings on this day to prevent our ears from frosting off lmao. I really can’t wait to eat dumplings today!!!
I'm German, but I can count on one hand how often in my 40 years of life have tasted homemade Maultaschen. It's very specific to Swabia (South-West Germany). Being from Bavaria myself I only ever had the readymade packed supermarket version, which of course compares to the real deal about the same way as Spagettios compare to proper restaurant pasta. but they're still commonly very popular either in soup or cut into strips or cubes and roasted with egg. Big respect for going through the trouble of making them yourself! Btw. this is one of the German dishes that was created to circumvent the Christian fast. There are a couple of German dishes that are intentionally made to not look like meat - thus the added green via the spinach and hiding the meat in the pasta. Another dish like that is Leberkäse (lit. liver cheese) that is basically just a sausage kind of mass but shaped into the form of a bread (or cheese) loaf.
Wow! This is a great episode! I love all the new to me (too) dumplings. We not only need episode 2, we need episode 10. Adventures in Dumplings from Across the Globe. Happy Christmas and all holidays for the season 🎄🎅🏻🥂❤️ I love your channel and how you, food and making food brings us together, even virtually.
Oh gosh, I made a vegan version of Banh Bot Loc so I feel your struggles on a spiritual level! I loved them though, either I got luckier with my dough or I just like the chewiness more than you did.
@BerylShereshewsky if made correctly, it's supposed to be completely transparent. Yours might be too thick and undercooked. But don't worry, I can't make them either lol.
@@wordsandtrickswhen I was in Vietnam eating these at vegan places they always had a bit of carrot to represent the orange of shrimp, mushroom for the meat and then tofu or something similar.
Maultaschen are awesome! I think I need to try making them, as they are really hard to find in the US. In Germany you can find them premade in most supermarkets. One of my favorite ways of eating Maultaschen is Maultaschenpfanne, where you slice them up, fry them until crispy, and mix with stir fried vegetables (the exact veggies used can vary a lot, but things like zucchini, peppers, and onion are pretty common). Of course, it's a lot easier to make Maultaschenpfanne when you can get the dumplings premade.
Community videos are back for 2024, join in on the next one: www.beryl.nyc/index.php/2023/11/14/whats-in-your-fridge/
Soup dumpling😊
Pierogi with potatoes and quark (Polish version) 😊
British stew and dumplings. Completely different to the usual filled dumpling but so good
Siu Mai
Manti are also great! Turkish & Central Asian cuisine. YUM.
To the people complaining about her not talking about such and such dish: you need to send the email talking about the dish when she asks to do so. Have you tried it? If so, it may be in a second episode 😊
Ooo where can we email?
@@lancrefoxcheck the community tab of the channel to check what's the latest topic and the email. I believe she's currently looking for cabbage recipes
Who complein? Only seen suggestions about other dishes. And people read those can google them if want to see what it is. What else should we say then? If not able to make other suggestions we can just close commentsection
No thank you, I’d rather complain and rant endlessly at the internet like everyone else on here.
Not only that but she’s only one person. How can anyone expect her to get to every request?
A Vietnamese here. Unfortunately idk where you went wrong with our “dumplings”, Beryl, just wanna let you know they’re considered a traditional delicacy from a specific region of our country that are notoriously difficult to replicate even by restaurants (let alone by home-cooks) in other regions. My (northern) family have always got so excited when given these as treats/souvenirs after our friends’ or relatives’ trip to parts of central Vietnam! All of that’s just to say I hope those unsuccessful attempts didn’t get to you, as most Viet families I suspect wouldn’t even try to make these at home knowing they almost certainly won’t come out as expected. Kudos for giving them your best, and I hope you’ll get to enjoy their addictive taste and texture when you next visit our country!
I actually took part in making them when visiting Vietnam.
We were all sitting on the floor and rolling them out, filling them and wrapping in leaves.
We made an enormous pot full, so I actually got rolling out the dough down pretty well by the end of it, using an empty bottle.
A very labor-intensive process, but they were so good!
I'm Indonesian and we use tapioca starch dough a lot in our food (mainly street snacks lol) but I've never used it as a dumpling. They're mostly fried, but even the boiled ones are ball shaped, so not very finicky to work with. I'm very tempted to try this, and maybe combine the cooking techniques I've learned from making the tapioca starch snacks to this recipe!
What city would you say? I plan to go soon
That's really sweet of you to take the time to write this to her. I hope she saw it
I'm in the hospital recovering from a heart transplant. I cane across this channel a few minutes ago and I am hooked! I saw the Ecuadorian flag and I clicked this one immediately.
Hope you are doing well, friend!
The "secret" to successfully kneading dough when you're a petite person? Leverage...my very fierce grandmother who was maybe 5'3" had a step stool she used to allow her to tower over the dough and knead it into perfect submission :)
I sometimes feel like I am part of the handful of petite woman who have master the art of kneading without any issues. I am 5'2" and sometimes wonder if it's due to the fact I golf for years so I am used to using my hands & wrist a lot.. 🤔💭🙃
For my height, I find the kitchen table is the ideal height for kneeding. I also recommend using your body weight rather than your arm muscles. Keep your arms stiff and lean or rock back and forth.
or slap yes like bang bang noodles LOL
Beryl making gujiya is the height of authenticity of this show😂 never ever we could imagine
I can imagine. She makes everything. Mil dream 😅 I have to remind myself I don't cook for a living 😅
Beryl, I commend you just for making the majority of the doughs by hand. It shows your dedication, and we appreciate it 😁
this video made me realize that dumplings isn't just limited to those that are typically served in chinese or japanese restos like xiaolongbao, shu mai, or gyoza.. but anything that is wrapped with dough made from any type of flour
yes!!!!
and you also have British style dumplings that are dough balls in soup or syrup. I love Golden Syrup dumplings but my Dad always adds a bit of ginger and rose water. We're having an Indian Christmas this year and I can't wait to eat all the delicious food! My Dad is European Aussie but learnt a lot of cooking from my Mum and her Dad who was a chef!
Not even just flour, also potato, curd cheese, or just a kind of dough-filling mixture.
@@TheNinnyfee fillingless doughs are also dumplings. which makes beignets a type of dumpling.
could a calzone be considered a giant pizza dumpling very interesting to think abt
I’m so proud of you Beryl. I’m always proud of you but I’m really proud of you for this episode and the way you persevered and allowed us to see your wins and your “fails.” You’re an amazing person to take on these recipes that most chefs wouldn’t attempt and on top of that, you’ve created a beautiful community. You should, indeed be very proud of yourself.
Yes! 😭❤️
Title should have been "I made the 5 hardest dumplings in the world" 😂 Nice job Beryl!! That was intense 😰
Literally the simplest recipes unless you just don’t want to put no effort. Than just eat out.
"do a dumpling episode, it'll be fun" 😂😂😂
When I saw that it was a dumpling episode, I was like "Oh nooo", because I knew it would be SO MUCH labor for Beryl 💔
Beryl, if you see this, I'm sending you all the love! It's such a fun episode, and you put so much effort into it, sometimes your job is super hard and humbling, but we really appreciate you and what you're doing ❤️❤️❤️
Dumplings really are one of those foods that are awesome to make as a group. Bunch of friends or family sitting around, chatting while some mix, some form, and others cook/freeze. It also helps by doing so you learn from those with years of experience how to adjust the recipe for current conditions or the little tricks to make it turn out right.
yesss i came to the comments section to say the exact same thing ❤ making dumplings is totally a family event!
Yup my family is going to have a sit around to make Colombian empanadas which are so delicious and obviously made differently from other Latin country's including Cuba ours are made very specfic of course.
I always look forward to Christmas because I know tamales and empanadas are going to be involved but this year we just decided to make life easier by ordering tamales but for empanadas we make them always but yes my father is Mexican American mixed with Native American and my mom is Colombian from Colombia which explains our mixed diversity of food on the holidays..
Agreed a 100%.
the banh bot loc i usually eat has much less of the outside so the filling stands out and the tapioca starch is just enough to coat the filling. if you search online you’ll see some that are more rectangular shaped and not folded like a traditional dumpling. and it’s wrapped in banana leaves then steamed to reheat so it’s not cold when you eat it.
Never be embarrassed about your need of chili crisp! I have put it on countless things because chili crisp is love. ❤
That “addicted to spice” is so real! I feel like it enhances every dish’s flavor and I can’t enjoy properly without it 🫣, ESPECIALLY when it comes to a good chili crisp.
So glad maultaschen made it into this episode! My mom made them when I was a child without a recipe.
Yeah, normally they where used to use up leftover veggy or meat. You don't need high quality meat.
I am glad you liked them Beryl, but no wonder the nutmeg was overpowering, it was way to much! It’s a bit of a bummer, that you weren’t told the origin of this dish, because it’s a funny story: they are called „Herrgottbscheisserle“ which translates to „God deceivers“ because the story goes that the creators wanted to eat meat during lent, so to make sure god wouldn’t discover they cheated, they turned the filling green with herbs and spinach and put it in a dumpling dough, so no meat was visible.
I remember my grandma makind a whole table of maultaschen and me and my brotger sitting under the tablecloth stealind delicious maultaschen.
But you always hace to be careful with nutmeg. If you just use a little bit to much it's awful.
We have these dumplings in the Levant (Palestine, Jordan, Lebanon, Syria) Called Shishbarak. The are meat (and sometimes pinenut) filled, and baked first, then cooked in a yoghurt sauce and topped with fried garlic and parsley :) SO GOOD! Feels like a warm hug! I believe they are inspired by a similar Armenian dish as the Levant have an Armenian minority that is very culturally rich and have blessed us with such delicious recipes that we now enjoy, too!
oo pleasee send an email to her i would love to see how these are made 🙏🙏
🥴
@@sammysoppy3361 ??
Beryl! You are so brave! I’ve lived in Ecuador for 14 years now and while I’ve eaten my weight in empanadas de verde I’ve never been brave enough to try making them myself. Good job!
I'm so glad you've included the stressful bits too. 😂 I have cried over so many first attempts at recipes.
I think part of the issue you had with the Maultaschen was the type of fresh pasta you chose. Those lasagna noodles seemed to be made expressly for lasagna -- very firm and meant to be used in sheets, perhaps sliced, but not bent. A softer premade pasta intended for making dumplings might have been easier to work with. Wonton or gyoza wrappers are GREAT for that -- you can bend, fold and crimp them easily! My other tip is to keep premade pasta covered with a damp paper towel and only pull out the one you will be working with.
(Caveat: I am NOT a pasta expert.) Loved this episode.... dumplings are so delicious that the time involved is SO worth it!
At many points this year Beryl's videos were a weekly pillar of my mental health and I literally waited for them to drop every week to get that wholesome feeling :)
Beryl... those Gujiyas look halwai quality (halwais are masters who been mastering the trade and art of it for generations).🎉❤😊✨ you did such a great job.
woahhhhhhhh.
Great episode Beryl! I love how you just dive into the recipes even if you have no idea what you're doing. I hope we get a many part dumpling series like the toast series.
My family has a dumpling recipe we enjoy that I've never really found any mention online. We call it kolsun but it is pretty much a knish dough stuffed with spinach (no potato) and assembled almost like the gujhia in this video. I suspect my grandfather started making it with influence from the Jewish community in NYC.
If you do another dumpling episode (after recovering from the trauma 😅) you should try Brazilian Risolis, they are delicious!!!
Nunca tinha pensado nos risoles com dumplings haha.
@@HungryBaozi pois eu tbm não, mas quando vi no início que apareceu pastel, pensei no risoles hahaha
Yes please, I love them
@@HungryBaoziverdade eu tb não
Poor Beryl, risoles' dough is really hard to make...difficult to get it right!
Girl please. You did phenomenal!! You’ve never made these specific things before and every recipe had different doughs and different techniques. Girl you rocked it!
I loveeee dumplings so this was one of those videos that I immediately clicked on!!!!
Beryl did sooo well recreating the recipes, it takes lots of patience to make dumplings but she’s just perfect!!! ❤
Beryl, I think you're awesome to take on the challenge of making dumplings. Speaking as a long time home baker, who hasn't eaten a store-bought bread or cake in years, dumplings are definitely a skill all on their own.
A couple of words of advice:
1. If possible, use recipes that specify ingredients by weight rather volume. Weighing your ingredients gives the level of precision that is a good predictor of baking success. I personally prefer metric weights, because scaling up or down is much easier.
2. With respect to water, when I am doing a particular type of dough for the first time, I will measure out 90% of the water and add it to the dry ingredients. I work things together, and add the remaining water (or more if necessary) gradually until I achieve the desired consistency.
Hope that helps. Keep up the good work!
But it really helps home bakers when she follows volume than weight.
@@Rmm1236 That's true, but all home bakers would benefit from investing in a weigh scale. Baking by weight gets superior results every time.
Great tips
@@Rmm1236 it helps home bakers who are used to measuring out ingredients by volume. In some countries weighing out dry ingredients is the standard way of baking.
You toughed it out and brought us another awesome episode. Thank you Beryl. Be proud 💕
I'm a Bengali and every time I watch this series I always think to myself "Oh look so many kinds of puli pitha". Puli Pitha is very popular fried dumpling from India and Bangladesh, this is sweet dumpling where the filling is made out of grated coconut and jaggery. Doodh Puli is a variation of this but the dumpling is made with milk. The crescent moon dumpling is universal.
It's also made in Bihar. It's called Pittha here, usually made with lentils, or Khoya, or potatoes.
It’s made in south India too , with jaggery coconut or sugar coconut filling
Puri in Hyderabad
My Salvadoran mother in law makes empanadas de platano, but they're made with ripe plantains, and they're sweet! They're usually filled with vanilla custard and dusted with cinnamon sugar. These green plantain empanadas look DELICIOUS though!
This sounds incredible
I need that recipe. I tend to prefer sweet plantains
That sounds so good
@@skyydancer67 I don’t have her recipe, but I’m sure there are some online! Google “salvadoran empanadas”
As someone who is gluten free I am so excited to see so.many recipies that are interesting and nutritional. I will try some of these.
Don't all of these have gluten? Except maybe the tapioca one
Appreciate all of your hard work on each video, and for always showing when it's a struggle. This one has made me glad that I can appreciate so many dumplings by visiting the freezer section of Hmart.
We needed your contributors to send an auntie, nona, bubbie, etc to help. Dough is difficult. Excellent work, Beryl!
The next episode may be about pancakes. The sweet, the savory and the unheard of.
I made 2 pancake episode!!
Beryl you are TOO precious for this world! You’re simply the best and watching you episode on episode, successes and struggles and all, is..♥️♥️
You should definitely do a part 2! Jamaican fried Dumplings or Festival are a must try.
Yummy! I really should make some myself.
I looked it up and it looks so easy to try! Do you eat it like a bread 🥖 and dip it with something? Or how? ❤
yep meat pies, shumai, aloo
I Love that you show your struggles and fails and you don’t give up. 👍🏻
Funny part is, I came home, made gyozas , look into RUclips and this upload popped up. ☺️
I have been busy with school so I am here after almost a year, but I got that old comfy feeling seeing you Beryl. Your positivity radiates far and beyond
Such a refreshing episode 😀 Well Done, Beryl! I went ahead and made the Fish dumplings and it was superb 😘 Thank you, Molly for sharing the dish.
Hi Beryl, I love that you included maultaschen which are my partner’s favourite dish! I’m not German but have tried to make them at home for him. Another way these are eaten is fried or caramelised onions. I love that they are so easy to adapt and less hassle than little ravioli:)
About your frustration with the tapioca dough dumpling ... a failure on your first/second try can also help foster a sense of appreciation for those that have mastered the art! It can make the authentic version seem that much more special.
This was so fun! And I am absolutely loving to see the behind the scenes actual cooking parts!
So, something to note is that any dough you make will be subject to the same sort of issues of standard breadmaking. The water/flour ratio is never quite exact, because it will depend upon the brand/type of ingredients you use (which you discovered with the tapioca starch), the climate conditions, even what elevation you live at. All of this is to say: don't get too discouraged! 😁 You can follow a recipe to the letter and still end up with a different result because of factors beyond your control. If you were to make these recipes on a regular basis, you'd naturally adjust to those factors over time, the same way you learn which burner on your stovetop is the best, or where the hot/cold spots are in your oven. It's a process, and as long as things turn out tasty, I'd say you're doing just fine.
Beryl, it is hard to describe the relief I feel listening and watching you on all your episodes. Relief from the daily news of creepy politicians and the wars around the world. Your cheerful wholesomeness is the perfect antidote. Thank a million times over!
We call it pita, in Garo hills. We put either shredded coconut or sweet sooji inside. It is a very popular dessert.
That was really difficult, you did amazing! 😮
thank you!!!!!
I lived in Ecuador for a few years and I really miss their empanadas. So good!
I love gujiyas. In Maharashtra, another state of India, we call them Karanjis and they are eaten during Diwali.
In Karnataka, we call it Karjikayi, we usually make thee in Ganesha chaturthi along with Modaka
Same here in gujrat, but it's called ghughra ❤
In Bihar, we eat them at Chhath and Holi.
From Hyderabad, we call them Puri
Banh Bot Lot is not easy to make! It’s a lot of practice to just get the dough right. So don’t worry if you didn’t get it in the first try. I know I didn’t and I spent a lot of time with my mom making them too, but she always made the dough.
In which Beryl accidentally creates a Newtonian fluid... Great work on the finished dumplings! They look beautiful and delicious and inspire me to actually try my hand at making dumplings (perhaps with some shortcuts, the dough part of some of these looks tough! Kudos 😊)
Awe Beryl, i appreciate all the hard work you put into this episode ❤❤❤
Maultaschen are a food going back to the Middle Ages. They were invented in monasteries and were also called "Herrgottsbescheisserle" ("little Godcheaters") as they were a way to "hide" meat from god during the time of lent or on Fridays when Catholics were not supposed to eat meat.
Lol I'm trying to imagine Catholics making it through Ramadan
@@21972012145525 Catholic monks would probably define some food as "not food". Like beaver was classified as fish to be able to eat it during lent and on Fridays.
@@21972012145525there's a reason for the reconqista 😂
It makes so much sense to catch the solids from milk during e.g. ghee production and reuse them. That's very smart. ❤❤❤
In the subtitle during Maultaschen it said "soybean potato salad", but it's supposed to be "Swabian potato salad". ❤
The look on your face(beaming!) when you tried the empanada. Classic Beryl! Thanks for keeping with it in spite of the dough difficulties. ❤😂
Maule taschen are a very subtle dish and fillings can vary widely based on region.
Your joy and humility are truly rewarding. You fill my heart with blood
I'm slightly disappointed there are no Pierogi, but I understand it's all about the ones you've never had :
There will be a part 2…and 3…and… 🙏🏼🤞🏼
This is a very mature, yet/and understandable, reaction.
Sometimes i make cheaty cheaty poteety pierogi quesadillas - fried potatoes and onions or leftover mashed potatoes with cheese in a crispy tortilla.
@sarahs.7211 that sounds interesting.
You will eventually do a 2nd video, and you should definitely include Khinkali from Georgia. It’s amazing and full of flavor
Best dumplings in the world
Dumplings are perfect in nearly all their forms. They are arguably the ultimate comfort food. Perhaps that is why they are enjoyed all around the world. Yum 😋!
Yes, dumplings, I can't wait to see this entire episode.
Im Dominican, and I know, or Dumplings look weird to others, lol.
I loooove ALL Dumplings though, you really cant mess up dumplings.
Thank you Beryl and the viewers for their submissions. 🖤
I'm excited .... Dominican as in my home or the Spanish ones?
Doughs will almost always come out slightly tackier or dryer than the recipe in my experience, just due to the change in humidity and even elevation from one place to another! I don’t think you ruined the integrity by adding some flour, if the end result is the correct consistency.
You’re doing great!
Totally agree! Food is art and science
So many options here and I won’t be making any of them!! Thanks for saving me that labor of love! I love that you are open with the struggles you have with some recipes - it’s so real! Okay, off to BUY some dumplings for dinner tonight! Thanks
same though lol
@@BerylShereshewskyI made egg drop wonton soup for dinner because of this videa and also because I was sick. This video basically gave me the motivation to make it ahah
No waaay!! When I was travelling in Vietnam I randomly ended up spending an afternoon with some lovely locals and they brought us banh bot loc from their local market and I never knew what they were called! So nice to see them pop up here 😊
In eastern Indian states also we eat a lot of Gujhia especially during Chaat Festival in Bihar and Makar Sakranti in West Bengal😊
Oooh you should make ukadiche modak! It is also a sweet dumpling and is made during the festival of ganesh chaturthi. It can be fried or steamed but my personal favorite is steamed. The steamed version uses rice flour and coconut filling and is delicious when topped with ghee!
Beryl!! This was such a fun episode - ngl most of it for the laughs after seeing how you were struggling🥲. It reminded me of my favourite food movie Tampopo! Great video as always :)))
Congrats to you Beryl for all of your hard work in this episode, and thank you for showing all the attempts. Maybe you'll have to do a takeout episode for Vietnamese food and try Banh bot loc that way!
To the Maultaschen: Maultaschen are from the Kloster Maulbronn, where the monchs eat it. They also called "Gergottsbscheißerle" which means translated somethi g line "messing up with god" because with these dumplings the monchs try to hide the meat while lent.
I inly k ow them in square shapes, so triangular is new to me, but it looks great! Classical you eat them in broth, but they also incredible tasty as lasagna with tomato saucd in the ocen or fried with egg and onions. And if anyone visit southern Germany: In many supermarkers you get the products from Bürger (not sponsored). This are the best pre-made Maultaschen.
That was wild, proud you powered through!! Please take a looong break from dumplings if you ever want to do a part 2, you deserve it. The plantain empanada looked so good, would never try to make it but would love to try it 😂
Beryl, you are a true champion for making all of these dumplings and attempting some several times to master the technique. I love your channel and your happy energy. So happy you ended on the highest note with those fish dumplings. Kudos for NAILING the folding in the first dumplings- they looked AWESOME!
Hey Beryl, love your content but please reconsider working with better help, they are not as good of an option as they seem and are harmful both to therapists on the platform and people seeking help
4:35 The satisfaction! Those are perfect. I make curry puffs the same way and the first 2-3 are rough, but then you get the hang of the coordination and maybe redo them after a minute or so.
These dishes look amazing!
Girl I am so with you on the rasmalai. I ate it today and just thought "this is THEE Indian dessert!" It's the best. A lot of them are too sweet or spiced for me, even though I do enjoy those too. But Ramsalai is the Queen 👸🏾
YAY!! I have wanted this episode for soooo long! Next episode try Chinese soup dumpling, PA Dutch soup dumplings, etc? Alcapurrias, papas rellenos? How about an episode on the various "tamales". Mexican obviously, but all across the Caribbean and South America. Or something on Holy Days food.
As an artist, I've always learned more from my failures than my successes.
Dumplings are one of the more difficult foods to perfect/make good. Props to you for trying and making this episode!
Beryl! I am in awe of your skills and patience! Watching your videos is always a heartwarming experience. Thank you💕
The Gujhia are very similar to Goan Neureos but we always add coconut to the filling!
Gujiyas are a version of karanji which you might be familiar with
@@parker4406 , my late Mum grew up in Bombay (now Mumbai) and she was Goan. She used to make a sweet coconut filling that she'd pop in pastry but she never had a name for it. Thanks to you, I now know she based her filling on karanji! We'd always have neureos at Christmas!
We also add coconut but then add milk
She added coconut
I love your videos, been watching them since 2020! Thank you for putting so much effort into everything you do!
You are a superhero 🦸♀️! I would’ve thrown the towel in so long ago. Dumplings are difficult to begin with but I’m glad that you’re keeping it real and show your struggles. And that crimping was a huge win on the Indian dumpling.
you can get mould for empanadas in general and especially helpful for empanadas de verde. you can also but the plantain flour.
Loved this episode! What tongs are you using when frying the empanadas? ❤ The tongs-spider combination?
Maultaschen are commonly in broth like in the video but my mum always cut them in stripes (I prefer to dice them) and make them with scrambles eggs. Kinda like egg fried dumplings. I love to top them with ketchup :)
What a lovely surprise to see someone from my hometown, Juneau, and not a surprise to see it contains fish!
Wow, great to see you featured bánh bột lọc from Vietnam. Vietnamese foods sometimes are tricky to make, but it shows how delicate our cuisine is.
Totally agreed so much finesse I am in awe
Was so surprised by the sazon in the Viet dumpling! Sounds incredible!
Maybe Sakoo Yat Sai would be an easier one to try, it is Laotian and similar to the Vietnamese one you tried here, it uses small tapioca pearls that you press around the filling (if you line the pearls in clingfilm, place the filling in the centre, roll up the clingfilm, shape into balls and release you get easier delicious results.
Bless you for trying! Making an Oobleck/Newtonian Fluid with starchy powders can make things so difficult and honestly I wouldve given up so kudos to you.
It features pork and prawns, shallots and garlic, but also chopped peanuts, sweet pickled radish (or turnip) and palm sugar.
Thank you as always for your videos and now I have more dumplings to try. Your crimp on the Indian dumplings was 🤌
Ooblek dumplings 😅
@dezpayneits the same as laotian I think.
This is an oddly well timed video bc today is the winter solstice and in chinese culture we eat dumplings on this day to prevent our ears from frosting off lmao. I really can’t wait to eat dumplings today!!!
I'm German, but I can count on one hand how often in my 40 years of life have tasted homemade Maultaschen. It's very specific to Swabia (South-West Germany). Being from Bavaria myself I only ever had the readymade packed supermarket version, which of course compares to the real deal about the same way as Spagettios compare to proper restaurant pasta. but they're still commonly very popular either in soup or cut into strips or cubes and roasted with egg.
Big respect for going through the trouble of making them yourself!
Btw. this is one of the German dishes that was created to circumvent the Christian fast. There are a couple of German dishes that are intentionally made to not look like meat - thus the added green via the spinach and hiding the meat in the pasta. Another dish like that is Leberkäse (lit. liver cheese) that is basically just a sausage kind of mass but shaped into the form of a bread (or cheese) loaf.
I just love you, so much, Beryl! I hope your holiday season treats you well.❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥🫶🏻🫶🏻💋🇺🇸🌸thank you.💋
aww thank you!!!!
Your videos are so fun to watch ❤
Wow! This is a great episode! I love all the new to me (too) dumplings. We not only need episode 2, we need episode 10. Adventures in Dumplings from Across the Globe. Happy Christmas and all holidays for the season 🎄🎅🏻🥂❤️ I love your channel and how you, food and making food brings us together, even virtually.
YOU SHOULD MAKE ELLA ADDA FROM KERALA ind ITS SWEET A BIT LIKE TAMALES AND SOOO EASY TO MAKE
O my goodness I cannot believe Beryl made Maultaschen!!! They are sooo good I haven’t made them in ages!
Proud of you😍😍😍You never gave up, persevered and overcame❣️❣️❣️
Love your videos and all the great board games in the back ground! A fan from South Africa
cute episode. I enjoy that you show your struggles =) and adore the Ghibli's dustmites earrings today! Slay!!!
Oh gosh, I made a vegan version of Banh Bot Loc so I feel your struggles on a spiritual level! I loved them though, either I got luckier with my dough or I just like the chewiness more than you did.
I think i made them way too thick tbd even though they all broke haha they were REALLY tough...
@BerylShereshewsky if made correctly, it's supposed to be completely transparent. Yours might be too thick and undercooked. But don't worry, I can't make them either lol.
Hey fellow vegan, what would you recommend as a substitute for the filling?
@@wordsandtrickswhen I was in Vietnam eating these at vegan places they always had a bit of carrot to represent the orange of shrimp, mushroom for the meat and then tofu or something similar.
@@jaclang5813 thanks! I'll try that carrot, tofu, & mushroom combo. 👌🏽
Maultaschen are awesome! I think I need to try making them, as they are really hard to find in the US. In Germany you can find them premade in most supermarkets. One of my favorite ways of eating Maultaschen is Maultaschenpfanne, where you slice them up, fry them until crispy, and mix with stir fried vegetables (the exact veggies used can vary a lot, but things like zucchini, peppers, and onion are pretty common). Of course, it's a lot easier to make Maultaschenpfanne when you can get the dumplings premade.