Here is the full recipe: healthynibblesandbits.com/how-to-make-dumpling-wrappers. I also included a few notes in the description, so be sure to read through them!
i have a question... i've never tried dumplings before but i am wondering if the fillings are going to cook aswell while steaming it? cuz the fillings(whether it's chicken or ground meat) are not cooked before the folding process.
@@zhikalhassan4214 You do not need to cook the filling beforehand. As a matter of fact, it's better if you don't because cooked meat doesn't bind together as well, making it more difficult to wrap.
Thanks for the video. I am still an out of work airline pilot ( pandemic really has mucked up the industry) and I busy myself preparing all sorts of new dishes for my family. Wife and kids think it’s great.
I have never made dough from scratch in my life. I followed this tutorial and got the most beautiful dough ever (certified by experienced family members).
@@notdawong Two things: add a splash more water or even add a splash of oil to the dough. Sometimes, if your kitchen environment is different, or you're cooking in altitude, the dough can be dryer
@I’m a Manchester United fan…sadly Not Lisa but, if I'm not using them right away I flour them, or put parchment paper in between then freeze them. Longest i've kept them frozen is a week, but it could prbly go longer.
My interpretation: Dumpling wrappers 2 1/2 cups flour 1 1/2 cups water (110-120 F) Knead dough into big ball Dough check: shouldn’t stick to your hand Cover with damp towel/lid and rest for 20-45 min; longer = better Knead a few times Make doughnut 1- 1.5 in thick Cut open and into pieces for dumpling wrappers (16g/2 tbsp = large dumpling) Roll into mini balls Dust surface and dough balls with flour Flatten into a disk about the thickness of an envelope (small rolling pin = easier) Dust rolling pin with flour as needed
Tried making wrappers first time round with a different recipe and didn’t work at all - this recipe on the other hand worked like a charm and made about 50 potstickers tonight (homemade wrappers taste so much better)! As challenging as dumpling wrapper recipes can be this is really well explained and foolproof! Thanks!!
I wanted to know around how many dumplings i can make using this dough. Ive been scrolling through the whole comment section and finally found ur comment. Now i can finally make dunplings and also kinda reduce the quantities cuz i dont want 50 dumplingsss❤
i retired to a small town on the pacific coast of oaxaca mexico. there are 2 really bad chinese restaurants with limites menu. not dumplings. abd you cant buy them anywhere. there is no trader joes no walmart, costco.so i cant get pot stickers unless i nake them. this tutorial is by far the very best that I have seen. gracias.
Chanced upon this wrapper making video, wow, i made this tonight with Pailin’s gyoza- wow! The dough quality is so good, it’s unbelievable. Thank you for explaining how to rolling pin’s pressure should be at, and where it should start. That made it understandable. For first timer making this gyoza skin, i think i did great, the round skin came out really nice and am very happy about it. Thank you, great video!!
You truly are a master of making the dough. I've been watching many other clips but none of them have the sophisticated level, so detail to the point that absolutely no way I can go wrong. Thank you so much for your precious time to prepare this instructional sophisticated video to educate me and many RUclipsrs around the world. You are the BEST of the best!
I followed your vid yesterday to make soup dumplings from the wok of life recipe and the dough/wrappers turned out amazing. Thank you putting the time and energy to master a technique. Thank you for posting useable information!!!
Thank you very much for sharing this. I've tried 5 different recipes for the skin but they all turned out wonky until this one. It has been perfect in all the key phases: before resting, after resting, rolled out, and steamed. Even the rolling was super easy to do when I struggled before. I made half the amount (which was 17 dumplings, 13-14g each) turned some into soup dumplings, and froze the rest. Thanks once more, the tutorial was great.
After trying many failed attempts from other utube channels i finally found yours. Thank you they came out perfect. You demonstrated it so well. In India we don't get ready made wrappers. So thank you!
I often buy the dumpling wrappers at the store and been never made it before. But watching your video makes me want to try it. You make that technique looks easier, but I bet it’s hard for me for the first time. Thank you for the recipe!! 🥰
I always used the ready made dough that I bought in store and I can say that this is the best homemade dough.Since then I never buy in store dough anymore. Thank you so much
Perfect measurements for flower to water, never made a recipe whether for bread or pizza dough or whatever that didn’t require some quantity adjustment by the end of the kneading process but this was spot on didn’t have to dust the table surface or anything!
Wow great explanation of the rolling technique. I learned how to roll wrappers from watching others do it but realized I have never seen anyone put it into words.
I was tickled pink to use this recipe! I have always bought commercially prepared dumpling wrappers. This recipe helped bring my Vietnamese dumplings to the next level. THANKS!
i already tried this recipe before and it really works. i'm impressed with the result even just use 2 ingrediebts🤣. now im watching it again bcoz today im going to make dumpling for 2nd times
ive used your recipe and technique twice and both times got perfect results! used the wrappers to make xiao long bao and they worked amazing. ive used different recipes but yours was the most foolproof and straightforward, thank you so much! :)
For some reason, I thought this would be so much more complicated. I've finally mastered flour tortillas. If I can make those I can man make dumpling wrappers. BTW, love your video style and great tips
I just came from the pork and cabbage potstickers video, you made these so easy! I've put off making dumplings because it always looked so hard, I'm going to try these this weekend! Thank you.
I had an epiphany this morning ..wanting to learn how to do this! Your video is clear and concise and easy to follow.I have your dough recipe and think I can do this but I lack a basic element!- a rolling pin!So I'm off to seek out a round part of a broomstick or something similar I can use that is around the house...I may have to sand it totally smooth but I have sandpaper for that- thank goodness! And must sterilize and wash it well! Thank you SO much for the tutorial,I'm off to see what filling recipe videos you have! I ADORE ASIAN CUISINE! And I have made my own homemade sushi,egg rolls,egg foo young and fried rice for years.I am 62 and starting to lean more towards vegetable ,fish and chicken ..as my body seems to be craving them and pushing my taste towards.And the answer to me is Asian cuisine - the healthiest of all! Much Love!❤️
I am going to try this today. We are going to eat Crab Rangoon to break the fasting today. Thank you for the rolling pin tutorial. It was really helpful
This was flawlessly done! I applaud you for this never did i take my eyes of the screen or feel lost. You beautifully executed this tutorial. Thank you so much !!!!😋👏👏❤❤❤
I learned making dumplings (momo) in Calcutta, before RUclips, your rolling pin technique is exactly the same they used. I loved the segment with your mom :)
Thank you so much. You’re right, this one was what I needed more than the short. Believe when I say that I appreciate your adding all these videos. It helps tremendously. I’ll be checking out the smaller rolling pin. I have a smallish French rolling pin. I’d like one smaller that isn’t tapered on the ends. Thank you again. 😊
Thank you for wasting my time with the short version of this video. It left out the most important steps and my wraps stuck together. I had to start all over and the original excitement I had became agitation. Thanks again. Oh! And thanks for the measurements too!
This video is great! I made dumblings 3 times and failed on the dough. Once it dried out and cracked, once it was too thick, once it was too small... and it was always hard to work with and so tedious! I gave up and was very happy to find frozen jiaozi at our supermarket 😅 maybe I'll it try with this rezipe again 😅
I've been obsessed with shrimp dumplings lately, but I never want to go out and get dumpling wrappers. hahaha thanks for teaching me how to make them. I loved this video.
My dad has to work open to close at his work today, and I feel so bad for him! So to make up for it, im gonna surprise him with homemade dumplings when he gets home! Thank you for the recipe, I am going to do my best :)
@@bloodyblue9117 They did! My dad said he loved them, and I think it made everything a little better. I made a chicken filling for them, with rice, and a homemade sauce! I encourage you to call your dad too, always nice to catch up :)
You can also freeze the wrappers, i usualy make a big bunch and freeze them. Just put them on parchment paper, freeze for bout 30 min., put them in a bag in the freezer.
That sounds interesting! Can you explain again what you do with them for 30mins? Freeze them just to freeze them later again? I didnt really get that 😅
Lol, mine looked like Mama Lin's, but I followed a different tutorial that used a cookie cutter to clean up the shape. Wound up having a very thick edge, but I sort of flattened and stretched them back out with my fingers before wrapping my dumplings. I don't think I used enough water (my kitchen was very cold) and the dough was pretty bouncy when I was rolling them. I only got 30, with a filling recipe for 50. Won't make that mistake twice. Thank you so much!
i finally found someone flattening the wrapper while keeping the center thicker. this is how ive been taught by my mother who was born from bejing who learned from my grandma, i know no other way i tried those store bought wrappers, while convenient they have a weirdly chewy slippery texture that combination doesnt work out, maybe its not a good brand (i exclusively make pot stickers casue i like to put a lot of filling in)
I always made it from scratch, I roll it outwards, (not toward myself) with my hand on the side. Never bought store bought ones until my mother-in-law who bought them (I don't think she ever made hers). I still make mine from scratch. It is always the best to use your hands because you feel the texture to see if you need more flour or water and adjust it, Not one to use machine either. Making it this way makes it easier to make little more if you are short on wrappers when making dumplings instead of trying to run out to store. During asian new year, I used to make hundreds of dumplings with my grandma every day for a week or 2. It helped a lot making dumplings better compared to my older sister who didn't help back then. She makes it well now that she has her own family and cooks home constantly but her first dumplings I used to call it "like dead mouse" looking 😅.
6:50 ive been using little square pieces if baking paper to store my wrappers, theyre reusable quite a few times as long as im not extremely careless and end up tearing them when taking them off the wrappers.
If you need to make this from scratch this is an amazing recipe. For me however its hard to dedicate the time needed to making these when I can buy a huge amount of these premade for less than two dollars.
Water boils at 100c so it's definitely boiling at 110-120.... not sure if you are asking to use superheated water or is your thermometer just off? Please clarify - Thank you.
The same cup of water can boil at 100 and 212 degrees. There is a difference between Fahrenheit and Celsius. In the video, the temperature was clearly indicated in Fahrenheit (audio, subtitles and small F on the thermometer). 110 to 120 degrees Fahrenheit is about 45 to 49 degrees Celsius. Incidentally, the boiling point of water also depends on air pressure: on Mount Everest, water would boil at 70°C or 158°F. Both temperature scales were developed in the 18th century and took the freezing and boiling points of water as their limit values. However, Fahrenheit wanted to avoid negative values on his scale and stipulated that the lowest temperature he could produce (water + ice + ammonium chloride = -17.3°C) should correspond to 0° Fahrenheit. He set the human body temperature at 32°F, so that water boils at 212°F. Celsius (improved by Carl von Linné) set the freezing point at 0°C and the boiling point of water at 100°C. This resulted in a temperature scale that has one hundred parts and can be easily linked to the metric system. The Celsius scale replaced the Fahrenheit scale almost everywhere from the middle of the 19th century. Today, only the USA, Belize, Bahamas, Cayman Islands and Libera still officially use Fahrenheit.
I use a similar technique when I make Chinese pancakes. Difference being the water I use is at about 80C when it is added to the flour. The initial mix is done with a silicone spatula and when the dough comes together it's cool enough to handle. When I make noodles I use potato starch myself since it is cheaper than corn starch. I've only made dumplings once or twice just to say I did but had trouble getting the edges to seal; however, after watching your technique for rolling out the wrappers I can see what I was doing wrong. The only problem I have with making my own dumplings is due to the fact that there is an Asian store nearby and they stock a huge selection of dumplings. Since they are relatively cheap and wholesome it appeals to my laziness. What can I say. ;-)
Thank you so much but do I start the car first before battery dicsconection if yes do I disconnect posive or negative in battery I tried by disconnecting positive but didn't work maybe it's because didn't warm my car will appreciate your quick response may God bless you ❤
Here is the full recipe: healthynibblesandbits.com/how-to-make-dumpling-wrappers. I also included a few notes in the description, so be sure to read through them!
i have a question... i've never tried dumplings before but i am wondering if the fillings are going to cook aswell while steaming it? cuz the fillings(whether it's chicken or ground meat) are not cooked before the folding process.
@@zhikalhassan4214 You do not need to cook the filling beforehand. As a matter of fact, it's better if you don't because cooked meat doesn't bind together as well, making it more difficult to wrap.
Thank you so much for the recipe with exact amounts it's much appreciated 😘😁
Thanks for the video. I am still an out of work airline pilot ( pandemic really has mucked up the industry) and I busy myself preparing all sorts of new dishes for my family. Wife and kids think it’s great.
Awesome, thanks!
I have never made dough from scratch in my life. I followed this tutorial and got the most beautiful dough ever (certified by experienced family members).
Thanks, Matthew! So glad it worked out!
@@hellolisalin what if the dough is dry .. i followed your recipe
@@notdawong Two things: add a splash more water or even add a splash of oil to the dough. Sometimes, if your kitchen environment is different, or you're cooking in altitude, the dough can be dryer
@I’m a Manchester United fan…sadly Not Lisa but, if I'm not using them right away I flour them, or put parchment paper in between then freeze them. Longest i've kept them frozen is a week, but it could prbly go longer.
By far THE best dumpling wrapper tutorial I've ever seen.
Agreed
Outstanding recipe, and tutorial!!!
Mother-daughter giggles.....priceless ❤️
My interpretation:
Dumpling wrappers
2 1/2 cups flour
1 1/2 cups water (110-120 F)
Knead dough into big ball
Dough check: shouldn’t stick to your hand
Cover with damp towel/lid and rest for 20-45 min; longer = better
Knead a few times
Make doughnut 1- 1.5 in thick
Cut open and into pieces for dumpling wrappers (16g/2 tbsp = large dumpling)
Roll into mini balls
Dust surface and dough balls with flour
Flatten into a disk about the thickness of an envelope (small rolling pin = easier)
Dust rolling pin with flour as needed
Is this white flour or rice flour
All purpose
Can I use wheat flour
Thank you
Your water measure is very incorrect
Tried making wrappers first time round with a different recipe and didn’t work at all - this recipe on the other hand worked like a charm and made about 50 potstickers tonight (homemade wrappers taste so much better)! As challenging as dumpling wrapper recipes can be this is really well explained and foolproof! Thanks!!
I wanted to know around how many dumplings i can make using this dough. Ive been scrolling through the whole comment section and finally found ur comment. Now i can finally make dunplings and also kinda reduce the quantities cuz i dont want 50 dumplingsss❤
i retired to a small town on the pacific coast of oaxaca mexico. there are 2 really bad chinese restaurants with limites menu. not dumplings. abd you cant buy them anywhere. there is no trader joes no walmart, costco.so i cant get pot stickers unless i nake them. this tutorial is by far the very best that I have seen. gracias.
2-1/2 cup flour
3/4 cup water
Made 30.
😊 thanks!
Thank u so much
Thank you !
thank you i have no idea why people use grams its so confusing
@@snoopiestdog There are literally only three countries that haven’t adopted the metric system. Liberia, Myanmar and the US
It’s really not that confusing! Use a conversion chart in google ,it’s so easy!
Chanced upon this wrapper making video, wow, i made this tonight with Pailin’s gyoza- wow! The dough quality is so good, it’s unbelievable. Thank you for explaining how to rolling pin’s pressure should be at, and where it should start. That made it understandable. For first timer making this gyoza skin, i think i did great, the round skin came out really nice and am very happy about it. Thank you, great video!!
You truly are a master of making the dough. I've been watching many other clips but none of them have the sophisticated level, so detail to the point that absolutely no way I can go wrong. Thank you so much for your precious time to prepare this instructional sophisticated video to educate me and many RUclipsrs around the world. You are the BEST of the best!
Thank you!
This is the tutorial I needed. Love the detailed tips for the one hand rolling technique.
Thanks!
I followed your vid yesterday to make soup dumplings from the wok of life recipe and the dough/wrappers turned out amazing. Thank you putting the time and energy to master a technique. Thank you for posting useable information!!!
@@sirchewtrain Thanks for trying out the recipe!
Loved your dear mother’s laughter! What a team! The Trisha’s dialect touches my heart, young lady. Old man from San Francisco; cheers!
Thank you very much for sharing this. I've tried 5 different recipes for the skin but they all turned out wonky until this one. It has been perfect in all the key phases: before resting, after resting, rolled out, and steamed. Even the rolling was super easy to do when I struggled before.
I made half the amount (which was 17 dumplings, 13-14g each) turned some into soup dumplings, and froze the rest.
Thanks once more, the tutorial was great.
This is an outstanding tutorial! Thanks especially for the detailed rolling instructions (and the Mama Lin clips - very encouraging!)
After trying many failed attempts from other utube channels i finally found yours. Thank you they came out perfect. You demonstrated it so well. In India we don't get ready made wrappers. So thank you!
I often buy the dumpling wrappers at the store and been never made it before. But watching your video makes me want to try it. You make that technique looks easier, but I bet it’s hard for me for the first time. Thank you for the recipe!! 🥰
It'll be tricky at the beginning, but just give it a little practice!
Thanks Lin
It's really easy even for a first timer like me.
The instructions are crystal clear
I always used the ready made dough that I bought in store and I can say that this is the best homemade dough.Since then I never buy in store dough anymore. Thank you so much
THANK YOU!!!!!! I'm so glad this recipe works for you!
Thank you for your videos, you explain things so much better than most people do in their videos and you’re very thorough
Perfect measurements for flower to water, never made a recipe whether for bread or pizza dough or whatever that didn’t require some quantity adjustment by the end of the kneading process but this was spot on didn’t have to dust the table surface or anything!
I made dumplings tonight using this wrapper recipe and everyone in my family loved it, they couldn't stop eating it so thank you very much!!
Wow great explanation of the rolling technique. I learned how to roll wrappers from watching others do it but realized I have never seen anyone put it into words.
Today I made dumplings for the first time following this tutorial, it was perfect.
I was tickled pink to use this recipe! I have always bought commercially prepared dumpling wrappers. This recipe helped bring my Vietnamese dumplings to the next level. THANKS!
I need your recipe.
Thank you for the simple, slow and straight forward rolling demonstration. Nicely done video.
Just followed this recipe and made the yummiest chewy dumpling skins!! So simple and fun 🤩
i already tried this recipe before and it really works. i'm impressed with the result even just use 2 ingrediebts🤣. now im watching it again bcoz today im going to make dumpling for 2nd times
Made it the first time last week. It's a fun process that I'm probably gonna do it again once a month.
ive used your recipe and technique twice and both times got perfect results! used the wrappers to make xiao long bao and they worked amazing. ive used different recipes but yours was the most foolproof and straightforward, thank you so much! :)
THANK YOU!!!!
OOOOOhhh! This is such a great tutorial! 💯👍👍👍Appreciate the clear explanation and visual close-ups. 👏👍👍Thank you very much! 🌷🌷🌷🌷🌷🌷💙💙
For some reason, I thought this would be so much more complicated. I've finally mastered flour tortillas. If I can make those I can man make dumpling wrappers. BTW, love your video style and great tips
I just came from the pork and cabbage potstickers video, you made these so easy! I've put off making dumplings because it always looked so hard, I'm going to try these this weekend! Thank you.
Let me know how it goes!
Your explanation of rolling out the dumplings is so helpful to me. Thanks !
I will surely try this... I love dumplings ...thanks for sharing.
wow, it's so nice to hear you're talking in Taishanese
I had an epiphany this morning ..wanting to learn how to do this! Your video is clear and concise and easy to follow.I have your dough recipe and think I can do this but I lack a basic element!- a rolling pin!So I'm off to seek out a round part of a broomstick or something similar I can use that is around the house...I may have to sand it totally smooth but I have sandpaper for that- thank goodness! And must sterilize and wash it well! Thank you SO much for the tutorial,I'm off to see what filling recipe videos you have! I ADORE ASIAN CUISINE! And I have made my own homemade sushi,egg rolls,egg foo young and fried rice for years.I am 62 and starting to lean more towards vegetable ,fish and chicken ..as my body seems to be craving them and pushing my taste towards.And the answer to me is Asian cuisine - the healthiest of all! Much Love!❤️
Можно вместо скалки использовать бутылку из стекла)
I am going to try this today. We are going to eat Crab Rangoon to break the fasting today. Thank you for the rolling pin tutorial. It was really helpful
This was flawlessly done! I applaud you for this never did i take my eyes of the screen or feel lost. You beautifully executed this tutorial. Thank you so much !!!!😋👏👏❤❤❤
Thanks!
I learned making dumplings (momo) in Calcutta, before RUclips, your rolling pin technique is exactly the same they used. I loved the segment with your mom :)
Thank you for the video. I'm from Brazil and i loved it
Thanks for watching!
Thank you Lisa Lin! Finally your instructions helped. Best dough and wrappers ever!
Thank You Lisa, for the lovely tutorial, I do make wrappers sometimes but you make it look so simple, will def: try. Will follow you now. Thanks.
Thank you so much. You’re right, this one was what I needed more than the short. Believe when I say that I appreciate your adding all these videos. It helps tremendously. I’ll be checking out the smaller rolling pin. I have a smallish French rolling pin. I’d like one smaller that isn’t tapered on the ends.
Thank you again. 😊
After messing up my own recipe miserably this one saved me 😅 thank you so much!!!
GreatVideo. Not a bunch of small talk. Very helpful. 🙇🏽✋🏻
Mama is doing just fine. Perfect mama, good job. 😃
Mama Lin is such a mood. 😂 I feel the same way when I'm rolling them out.
thank you for giving such clear instructions on how to roll dough. Many videos dont share in detail how to do it
Thank you!
Thank you for wasting my time with the short version of this video. It left out the most important steps and my wraps stuck together. I had to start all over and the original excitement I had became agitation. Thanks again. Oh! And thanks for the measurements too!
Must made and they came out great ! Thanks for the details explanation , it make so easy . Happy to have found you channel and thanks to you mom too
Wow!! Just got done with eating the first batch!! Thank you!
thank you very much for using metric and not imperial units! Nice turorial and recepi
Thank you so much made with perfect texture. Luv from srilanka
Yay! Thanks for trying this recipe out!
I followed your simple and easy recipe. I am happy with the results! Thanks for the tutorial.
Looks great thankyou for the stand mixer advice i can't use my hands alot because of the arthritis love from Australia oxox Bless
I gotta agree with mama lin on this one 😂😂😂 i knew right away which technique i was gonna use 😂
This video is great! I made dumblings 3 times and failed on the dough. Once it dried out and cracked, once it was too thick, once it was too small... and it was always hard to work with and so tedious! I gave up and was very happy to find frozen jiaozi at our supermarket 😅 maybe I'll it try with this rezipe again 😅
The rolling technique is so great. Thank you so much for sharing your knowledge!
Thank you!
I've been obsessed with shrimp dumplings lately, but I never want to go out and get dumpling wrappers. hahaha thanks for teaching me how to make them. I loved this video.
Very nice guide how to make the dumplings wrappers thank you
My dad has to work open to close at his work today, and I feel so bad for him! So to make up for it, im gonna surprise him with homemade dumplings when he gets home! Thank you for the recipe, I am going to do my best :)
I hope they came out delicious! Making me want call down my papa so we can learn together, but making it a surprise sounds better!
@@bloodyblue9117 They did! My dad said he loved them, and I think it made everything a little better. I made a chicken filling for them, with rice, and a homemade sauce! I encourage you to call your dad too, always nice to catch up :)
You can also freeze the wrappers, i usualy make a big bunch and freeze them. Just put them on parchment paper, freeze for bout 30 min., put them in a bag in the freezer.
That sounds interesting! Can you explain again what you do with them for 30mins? Freeze them just to freeze them later again? I didnt really get that 😅
Lol, mine looked like Mama Lin's, but I followed a different tutorial that used a cookie cutter to clean up the shape. Wound up having a very thick edge, but I sort of flattened and stretched them back out with my fingers before wrapping my dumplings. I don't think I used enough water (my kitchen was very cold) and the dough was pretty bouncy when I was rolling them. I only got 30, with a filling recipe for 50. Won't make that mistake twice. Thank you so much!
I just made my own tortillas, these seem like a smaller version
Definitely trying this. Thank you!
i finally found someone flattening the wrapper while keeping the center thicker. this is how ive been taught by my mother who was born from bejing who learned from my grandma, i know no other way
i tried those store bought wrappers, while convenient they have a weirdly chewy slippery texture that combination doesnt work out, maybe its not a good brand (i exclusively make pot stickers casue i like to put a lot of filling in)
I love this and truly dislike the store bought, often frozen and so small wrappers. Thank you for sharing!
Wow. Such a well put video. And wow. Those dumpling wraps were beautiful ❤🥹
Lol claw like motion 0:53 😂 , love the video and this recipe ❤️ 💜
What's so funny about claw like motion
@@Lordlad.Try the recipe and find out 🎉
Superb presentation! Thank you! This is better than the way I've been doing it.
Trying this today with my family!! Thank you.
This is really well explained. I'm going to try it
Mama Lin ain't wrong 🤭 But thanks for this! I can't believe its actually sooo easy to make dumpling wrappers!!😅🙈
I always made it from scratch, I roll it outwards, (not toward myself) with my hand on the side. Never bought store bought ones until my mother-in-law who bought them (I don't think she ever made hers). I still make mine from scratch. It is always the best to use your hands because you feel the texture to see if you need more flour or water and adjust it, Not one to use machine either. Making it this way makes it easier to make little more if you are short on wrappers when making dumplings instead of trying to run out to store. During asian new year, I used to make hundreds of dumplings with my grandma every day for a week or 2. It helped a lot making dumplings better compared to my older sister who didn't help back then. She makes it well now that she has her own family and cooks home constantly but her first dumplings I used to call it "like dead mouse" looking 😅.
So many excellent little tips and explanations in this video 🤗
that lotus leaf bowl cover is fire
I tried this today and it was super easy! It tastes really good too!!
Thank you!
I love it to learn how to make it , thank you very much ❤❤❤❤ for sharing it.
6:50 ive been using little square pieces if baking paper to store my wrappers, theyre reusable quite a few times as long as im not extremely careless and end up tearing them when taking them off the wrappers.
Aw mama is too cute. Made me smile.
subscribed after watching this. very basic and easy to understand.
I love your Toisan!
Amazing technique and obsessiveness
Thank you lisa 😊 ❤
If you need to make this from scratch this is an amazing recipe. For me however its hard to dedicate the time needed to making these when I can buy a huge amount of these premade for less than two dollars.
what about a tortialla press? you can move close to the hings ti get flat edges
I appreciate the rolling techniques
Water boils at 100c so it's definitely boiling at 110-120.... not sure if you are asking to use superheated water or is your thermometer just off? Please clarify - Thank you.
The same cup of water can boil at 100 and 212 degrees. There is a difference between Fahrenheit and Celsius. In the video, the temperature was clearly indicated in Fahrenheit (audio, subtitles and small F on the thermometer). 110 to 120 degrees Fahrenheit is about 45 to 49 degrees Celsius. Incidentally, the boiling point of water also depends on air pressure: on Mount Everest, water would boil at 70°C or 158°F.
Both temperature scales were developed in the 18th century and took the freezing and boiling points of water as their limit values. However, Fahrenheit wanted to avoid negative values on his scale and stipulated that the lowest temperature he could produce (water + ice + ammonium chloride = -17.3°C) should correspond to 0° Fahrenheit. He set the human body temperature at 32°F, so that water boils at 212°F. Celsius (improved by Carl von Linné) set the freezing point at 0°C and the boiling point of water at 100°C. This resulted in a temperature scale that has one hundred parts and can be easily linked to the metric system. The Celsius scale replaced the Fahrenheit scale almost everywhere from the middle of the 19th century. Today, only the USA, Belize, Bahamas, Cayman Islands and Libera still officially use Fahrenheit.
You did not lie... that 1 handed technique is tough...
But you mKe it look so easy...
Great video
Second time I'm making this, I absolutely love it!
THANK YOU!!!!!!
I use a similar technique when I make Chinese pancakes. Difference being the water I use is at about 80C when it is added to the flour. The initial mix is done with a silicone spatula and when the dough comes together it's cool enough to handle. When I make noodles I use potato starch myself since it is cheaper than corn starch. I've only made dumplings once or twice just to say I did but had trouble getting the edges to seal; however, after watching your technique for rolling out the wrappers I can see what I was doing wrong. The only problem I have with making my own dumplings is due to the fact that there is an Asian store nearby and they stock a huge selection of dumplings. Since they are relatively cheap and wholesome it appeals to my laziness. What can I say. ;-)
Such a good tutorial for beginners thank you so much for your help
Thank you, great video, clear instructions and excellent explanations re the techniques. I will watch this again later. 💛
Thanks I have made these before but they came out too thick, I will keep practicing 😊
Thank you so much but do I start the car first before battery dicsconection if yes do I disconnect posive or negative in battery I tried by disconnecting positive but didn't work maybe it's because didn't warm my car will appreciate your quick response may God bless you ❤
Thank you so much! Your video helped me make amazing food!
Awesome tut Lisa!
Thanks I'll try this wrappers it's amazing
Do I leave the dough out for it to rest or in the refrigerator
“lisa lin”, my name is lin 😊 thank you so much for this beautiful recipe ms lin!
This is the most helpful video I’ve ever seen lol