Easy to roll and beautiful French Rolling Pin: amzn.to/2XqrNeW Made in Italy Marcato Pasta Machine: amzn.to/2UI3SLq For Serving: * Ramen Noodles for 3-4 Ppl or * 40-50 Pieces Thick Wonton Wrappers or * 80-100 Pieces Thin Wonton Wrappers -------------------------------------------------------------------------------------- All Purpose Flour 300g (2 1/2 Cups) 3 Egg Whites Salt 1/2 Tsp Extra Virgin Olive Oil 1 Tbsp Water about 3 Tbsp (Depends the location and weather) Cornstarch to prevent sticking
Found your video in Chinese and really liked it and was in the process of translating it into English and then I started to read the comments. OMG, you also have it in English. Thanks so much for doing your videos in both. I still need to type out the instructions based on your video. I am very old school when it comes to trying out recipes, I need to have a printed copy to refer to and make notes. Thanks so much for all your tips and super clear directions.
I want to thank you for this recipe. I searched for a good recipe for dumplings for months. I was ready to give up and stop making dumplings. I like the wrappers thinner than most dumpling recipes call for but with some "chew." I am not Asian and did not grow up making dumplings so the wrappers were really hard for me. I tried all kinds of recipes - ones with baking soda...ones with glutinous rice flour.and ones with bread flour. I tried a lot of wonton wrapper recipes but because my dumplings are so substantial, most wonton wrapper recipes are too thin and fall apart in cooking. (I steam then fry). I almost didn't try this because of the olive oil, but I figured why not? I ABSOLUTELY CANNOT BELIEVE IT!!! These are the PERFECT WRAPPER! PERFECT!!! I use a dough attachment for my Kitchen Aid mixer (I had a Mercato and did not like it). and it is absolute PERFECTION. I have made these twice now and each time gets better and better. I cannot thank you enough. THANK YOU THANK YOU THANK YOU!!!
Hello, I love your message ... thank you, you made me smile! 😍🌹 Are you a chef? The dumpling you made sounds so special and I am so glad you made it successful after So- many tries! This egg white noodle is an old recipe in Shanghai area, they suppose to be special especially in old times.
I wish my grandma was still alive so we could try the tube technique together. Always more fun with a cooking buddy. Thank you for showing how to do this and how corn starch prevents sticking. I have been making noodles over 40 years now and I am just amazed at your technique. Much better than fighting with the dough.
I hear you and I agree! I had a grandmother like yours who spend so much time to cook for me. My mother is so lovely and a great cook too. We both are very lucky ones. 😄 I’m glad you enjoyed my videos and hope we can keep learning together!
@@agnesbfenoli For the small wonton which you have left message with, I made them really thin...all the way to #7. You can certainly use #6 if you want to put more filling. In general, I think it's to find the balance of the amount of the filling you like with the thickness of the wrappers....so they can cook well at the same time. However, if you watched my video of the Vegetable and pork wonton...the filling is very tasty and usually it's a big filling...then, I will set it to #4-5...depends. For Ramen, ideally it's round/square. I only have one add-on cutter ... and it has 2 options very thin and very wide. So, it's good when I make thin noodle, and I use the thin cut option to make the noodle. It's great! But, if I want to bowl of the ramen with thicker noodle, I will do the final cut by knife. Or, I shall buy another cutter add on. :) And I think the key is to create a more square / round shape as you like.
Thànks much appreciated. Great recipe just subscribed to this çhannel.Loved your wonton from scratch. Life with Erl here watching from Philippines. I'll try it out soon
Yes, it's true. Maybe it's a translation misunderstanding. This recipe is a traditional noodle in Southeast China. The goal is to achieve a smooth and silky texture. Of course, you can use whole egg, more yolk, duck egg, egg + water or adding kansui. All depends on what kind of texture you are looking for....I have been thinking about to make a video to show the differences.
so happy that i watch this video .. lot s of great tips ... thank you so much for sharing it :) ... u deserve more viewers too ... hope i saw more videos from you soon ... have a nice day
@@HungryCook Thank you ... i hope u enjoy watching ... happy to teach you anything but you re way better than me am gone see you other videos too i made a playlist for the video i like from your channel .. i really wish more people join your channel cause it s a great channel and videos has great tips soo happy i found your channel it proves rhat great channels doesnt depend on number of people subscribing to it .. sorry that i talked a lot ... have a nice day :)
Thank you for the great tips and nice presentations👍 In the Chinese version, you mentioned other flours. Can I use bread flour instead? And how will it affect the results? Thank you again!
Blue Reef It’s awesome that you enjoyed my videos in both Chinese and English. And yes, you can certainly use bread flour which has more gluten and gives a more chewy texture. In fact, I was chatting with a professional noodle maker in Shanghai last month, and he said he likes to use high gluten flour (Chinese don’t use the term for bread flour) because of the textures. In addition, Shanghai style noodle and wonton wrapper even had baking soda in it to give a smooth texture and special taste. I usually use all purpose flour because it is more versatile but I think you will probably need to knead a bit more for bread flour by hand/machine to make it for smooth. It would be the best, if the noodle and wonton wrappers are chewy yet smooth! Wish you make better ones than I can! :)
@@HungryCook Thank you for your detailed reply. Yes, Shanghai style noodles tend to use sodium carbonate (碱). Using bread flour in addition to egg whites the way you had it, may make it hard to roll. I'll give it a try with pasta machine. How you can keep the width of wonton skin by rolling and pulling is an art form! Informative and fun...great stuff!
@@bluereef2611 Great! Let me know how it goes and then I can try it too. :) And now I just learned a new word for Jian Mian, Sodium Carbonate, thanks a lot!
Your technique in rolling the dough with the machine is very smart. I notice that you don't use Kansui (枧水, jian shui), also called lye water or alkaline salt. Is there a reason why you don't use it? thanks.
Yes, you are right. I think it depends on the type of texture you are looking for. Also, Kansui give a specific taste you will either love to hate. There are so many ways to make noodles, water, w/ or w/o kansui, egg white, egg yoke, whole egg or duck egg ... and combine with different ratio. It all depends on the texture you are looking for. Kansui make it more chewy and give a good body besides the taste. Egg white give it a very smooth texture. Egg yoke makes the noodle more pasty which can absorb more sauce. And cold water dough make it more elastic. Lots of choices and lots of work to make a bowl of delicious noodle. :)
Yes. From my understanding, egg white will make the dough smoother; egg yoke will make the dough more pasty; whole egg is a balance; duck egg has more oil which is more pasty and cold water makes the dough more elastic. Of course, you can combine them in different ratio to achieve the best texture for you. 😊
Hello Michael, Yes, you don't need to add any oil for the wonton wrappers or noddle. But, sometimes, add a little bit of oil after the dough is formed can help to knead. Espeically if there's not enough time to rest. Thanks and it's good you point this out.
I followed your recipe and it worked out well. I made eggroll wrappers instead of dumplings. I find it a tad salty. What I'm wondering is, if I can make the dough sweeter as opposed to being salty. Will it work if I add sugar? If and when I will make the wonton wrapper, I will be frying it. What do you suggest so my wonton will be crispy. I asked you this question because my eggroll wrappers were chewy instead of being crispy. Thank you .
Hello ZGG, Great to hear you are trying different recipes and made it fun. I have not tried your ideas but I think there were generally two ways to make frying dough dim sum. #1 is to create extremely thin layers like Baklava, I guess it will use cold water dough to make the dough very strenching and thin. Because each layer is thin enough, so it's crispy. Egg white is similar to this idea and egg white will make the texture more silky. However, if it's not THIN enough, then it will be chewy because of the gluten; #2 idea I propose will fit for your idea. Use hot water dough or warm water dough to cut down most of the gluten, so the dough does not need to be too thin to be easy to bite. Also, you can add whole egg, or even extra yokes to make the dough more loose. The moisture and oil in the egg yoke will also make the dough more loose and fluffy when you fry them. Hope it helps and wish you will be successful!
This is just what i was looking for. THANK YOU. Just one question, would it be a problem if i dont let the dough rest for the 2 hours? I wont be using a pasta machine. And also, for how long do i have to boil this noodles?
You don't have to rest for 2 hours but it's better if you can give it some time to rest. Otherwise, it would be very difficult to roll, especially w/o the machine. Also, while resting, the dough will be settle and creates a better texture. Time is the best friend of the dough...my friend. 🙃 It's very quick, depends on the thickness. And if you use a big pot with a large amount of water...it will be very quick...taste better too. like 1-2 mins.
It's large size, and the egg white weights about 40g. One thing is strange to me, and maybe you can find out yourself? I have been buying both large size eggs from the super market and also the random sized eggs from farmers market. Since I have used so much eggs for my cake and egg experiment videos...I found they all weights the same @60g (w/o the shells)! It's so strange to me because some of the eggs from the farmers market are so small. When I asked the farmers, they said the younger chicken will lay smaller eggs and the eggs are more colorful too. I suspect the density might be differet...hah!
Good question. And I think high protein flour works too! When I was in Japan, the flour mostly sell for low or high protein...in that case, I would have chosen high protein flour. And in both of US and China, the most popular flour is AP. So, I would just try my best use AP for as many recipes as I can. Turns out, it worked well and I think the egg made the main difference. But, now since you pointed out, I will try the same recipe using the high protein flour ... to find out the difference. :) thank you!
I just tried to make this, and the dough was terrible. It was the worst dumpling wrapper I have made. Couldn’t roll it out thin, it puffed up when steaming, the dough turned out hard and chewy. Followed the instructions and video. I had a huge dumpling/asian dinner planned with my in-laws and my parents. Could only make 4 with the dough before giving up. Now I have a ton of filling and no dumplings.
Sorry to hear about your experience. I think there might be a misunderstanding here. Wonton wrapper is made for cooking in the boiling water. I guess you are trying to make the steamed dumpling...which will need to use either hot water dough or rice dough.
![No Binder Gluten Free Wontons from Scratch [Dairy Free]](http://i.ytimg.com/vi/T-biR8Y04bg/mqdefault.jpg)
Easy to roll and beautiful French Rolling Pin:
amzn.to/2XqrNeW
Made in Italy Marcato Pasta Machine: amzn.to/2UI3SLq
For Serving:
* Ramen Noodles for 3-4 Ppl
or
* 40-50 Pieces Thick Wonton Wrappers
or
* 80-100 Pieces Thin Wonton Wrappers
--------------------------------------------------------------------------------------
All Purpose Flour 300g (2 1/2 Cups)
3 Egg Whites
Salt 1/2 Tsp
Extra Virgin Olive Oil 1 Tbsp
Water about 3 Tbsp (Depends the location and weather)
Cornstarch to prevent sticking
Found your video in Chinese and really liked it and was in the process of translating it into English and then I started to read the comments. OMG, you also have it in English. Thanks so much for doing your videos in both. I still need to type out the instructions based on your video. I am very old school when it comes to trying out recipes, I need to have a printed copy to refer to and make notes. Thanks so much for all your tips and super clear directions.
Please,translate to arabic
Does your pasta machine make thin enough wonton skin for 上海小馄饨皮？ thanks
Never thought of cycling the dough through the machine, thank you
best Wonton Noodles
I want to thank you for this recipe. I searched for a good recipe for dumplings for months. I was ready to give up and stop making dumplings. I like the wrappers thinner than most dumpling recipes call for but with some "chew." I am not Asian and did not grow up making dumplings so the wrappers were really hard for me. I tried all kinds of recipes - ones with baking soda...ones with glutinous rice flour.and ones with bread flour. I tried a lot of wonton wrapper recipes but because my dumplings are so substantial, most wonton wrapper recipes are too thin and fall apart in cooking. (I steam then fry). I almost didn't try this because of the olive oil, but I figured why not? I ABSOLUTELY CANNOT BELIEVE IT!!! These are the PERFECT WRAPPER! PERFECT!!! I use a dough attachment for my Kitchen Aid mixer (I had a Mercato and did not like it). and it is absolute PERFECTION. I have made these twice now and each time gets better and better. I cannot thank you enough. THANK YOU THANK YOU THANK YOU!!!
Hello, I love your message ... thank you, you made me smile! 😍🌹 Are you a chef? The dumpling you made sounds so special and I am so glad you made it successful after So- many tries! This egg white noodle is an old recipe in Shanghai area, they suppose to be special especially in old times.
I wish my grandma was still alive so we could try the tube technique together. Always more fun with a cooking buddy. Thank you for showing how to do this and how corn starch prevents sticking. I have been making noodles over 40 years now and I am just amazed at your technique. Much better than fighting with the dough.
I hear you and I agree! I had a grandmother like yours who spend so much time to cook for me. My mother is so lovely and a great cook too. We both are very lucky ones. 😄 I’m glad you enjoyed my videos and hope we can keep learning together!
Fantastic
Thank you for this technique for using the pasta machine to stretch the dough. We have the same brand and I will try to practice.
For wanton what setting did you use? 5 ok? and also for Ramen?
@@agnesbfenoli For the small wonton which you have left message with, I made them really thin...all the way to #7. You can certainly use #6 if you want to put more filling. In general, I think it's to find the balance of the amount of the filling you like with the thickness of the wrappers....so they can cook well at the same time. However, if you watched my video of the Vegetable and pork wonton...the filling is very tasty and usually it's a big filling...then, I will set it to #4-5...depends. For Ramen, ideally it's round/square. I only have one add-on cutter ... and it has 2 options very thin and very wide. So, it's good when I make thin noodle, and I use the thin cut option to make the noodle. It's great! But, if I want to bowl of the ramen with thicker noodle, I will do the final cut by knife. Or, I shall buy another cutter add on. :) And I think the key is to create a more square / round shape as you like.
心怡厨房 Hungry Cook Thank you so much!
One of the best pasta video I ever watched, thank you
Fantastic, just getting into making this at home, LOVE your videos. Very well DONE!!!!
Love watching your video after two years.
Watching you was so much fun and we loved your techniques. Thank you👏🏽👏🏽👏🏽
Glad you enjoyed it!
Thànks much appreciated. Great recipe just subscribed to this çhannel.Loved your wonton from scratch. Life with Erl here watching from Philippines. I'll try it out soon
i love your videos you explain things so well
Glad you like them!
This ring technique is very smart. I love MARCATO too.
Ramen noodles need kansui to become ramen noddle.
Yes, it's true. Maybe it's a translation misunderstanding. This recipe is a traditional noodle in Southeast China. The goal is to achieve a smooth and silky texture. Of course, you can use whole egg, more yolk, duck egg, egg + water or adding kansui. All depends on what kind of texture you are looking for....I have been thinking about to make a video to show the differences.
@@HungryCook Oh, this would be a great utility video
so happy that i watch this video .. lot s of great tips ... thank you so much for sharing it :) ... u deserve more viewers too ... hope i saw more videos from you soon ... have a nice day
Thank you and I’m so glad you enjoyed it! And hope you will try it out and let me know if you need any help!
@@HungryCook Thank you for your reply
@@loo2a82 Just subscribed to your channel and your videos are very interesting as well. I will love to watch them and learn from you!
@@HungryCook Thank you ... i hope u enjoy watching ... happy to teach you anything but you re way better than me am gone see you other videos too i made a playlist for the video i like from your channel .. i really wish more people join your channel cause it s a great channel and videos has great tips soo happy i found your channel it proves rhat great channels doesnt depend on number of people subscribing to it .. sorry that i talked a lot ... have a nice day :)
@@loo2a82 Thank you lolo! That's so sweet of you! 😍 Just came back for a 3 weeks long trip and going to check out your videos!
amazing recipe. i just made ramen with this recipe thanks.
İ made by hand
Great 👍
This is a great video. You deserve more viewers! 💕
Thank you! Hope you had fun watch it and help me to share with your friends. 😄
She is SSSUUUPPPEEERRR, really tutorial, thanks so much for sharing !
Excellent video! Thank you!
买了面条机打算做面条，没想到还能做馄飩皮。谢谢
Thank you🌹🌷💜🙏
Thank you for the great tips and nice presentations👍 In the Chinese version, you mentioned other flours. Can I use bread flour instead? And how will it affect the results? Thank you again!
Blue Reef It’s awesome that you enjoyed my videos in both Chinese and English. And yes, you can certainly use bread flour which has more gluten and gives a more chewy texture. In fact, I was chatting with a professional noodle maker in Shanghai last month, and he said he likes to use high gluten flour (Chinese don’t use the term for bread flour) because of the textures. In addition, Shanghai style noodle and wonton wrapper even had baking soda in it to give a smooth texture and special taste. I usually use all purpose flour because it is more versatile but I think you will probably need to knead a bit more for bread flour by hand/machine to make it for smooth. It would be the best, if the noodle and wonton wrappers are chewy yet smooth! Wish you make better ones than I can! :)
@@HungryCook Thank you for your detailed reply. Yes, Shanghai style noodles tend to use sodium carbonate (碱). Using bread flour in addition to egg whites the way you had it, may make it hard to roll. I'll give it a try with pasta machine. How you can keep the width of wonton skin by rolling and pulling is an art form! Informative and fun...great stuff!
@@bluereef2611 Great! Let me know how it goes and then I can try it too. :) And now I just learned a new word for Jian Mian, Sodium Carbonate, thanks a lot!
넘 멋지게 하셨어요
Amazin video thanks
I couldn’t find your answer earlier so had to ask again, would your machine make thin enough 上海小馄饨皮？ thanks
Your technique in rolling the dough with the machine is very smart. I notice that you don't use Kansui (枧水, jian shui), also called lye water or alkaline salt. Is there a reason why you don't use it? thanks.
Yes, you are right. I think it depends on the type of texture you are looking for. Also, Kansui give a specific taste you will either love to hate. There are so many ways to make noodles, water, w/ or w/o kansui, egg white, egg yoke, whole egg or duck egg ... and combine with different ratio. It all depends on the texture you are looking for. Kansui make it more chewy and give a good body besides the taste. Egg white give it a very smooth texture. Egg yoke makes the noodle more pasty which can absorb more sauce. And cold water dough make it more elastic. Lots of choices and lots of work to make a bowl of delicious noodle. :)
Is there a difference between adding egg white and without egg white? ❤️🙏
Yes. From my understanding, egg white will make the dough smoother; egg yoke will make the dough more pasty; whole egg is a balance; duck egg has more oil which is more pasty and cold water makes the dough more elastic. Of course, you can combine them in different ratio to achieve the best texture for you. 😊
Hungry Cook 👩🏻🍳❤️❤️❤️❤️❤️🙏🥰😍😘
Can we use vegetable oil or palm oil?
do you add EVOO if you're not making noodles? I've never put oils in my wonton wrappers.
Hello Michael, Yes, you don't need to add any oil for the wonton wrappers or noddle. But, sometimes, add a little bit of oil after the dough is formed can help to knead. Espeically if there's not enough time to rest. Thanks and it's good you point this out.
I like your video very much, and may you tell me the name of the background music ?
Sure, it's listed at the end of the description.
I followed your recipe and it worked out well. I made eggroll wrappers instead of dumplings. I find it a tad salty. What I'm wondering is, if I can make the dough sweeter as opposed to being salty. Will it work if I add sugar? If and when I will make the wonton wrapper, I will be frying it. What do you suggest so my wonton will be crispy. I asked you this question because my eggroll wrappers were chewy instead of being crispy. Thank you .
Hello ZGG, Great to hear you are trying different recipes and made it fun. I have not tried your ideas but I think there were generally two ways to make frying dough dim sum. #1 is to create extremely thin layers like Baklava, I guess it will use cold water dough to make the dough very strenching and thin. Because each layer is thin enough, so it's crispy. Egg white is similar to this idea and egg white will make the texture more silky. However, if it's not THIN enough, then it will be chewy because of the gluten; #2 idea I propose will fit for your idea. Use hot water dough or warm water dough to cut down most of the gluten, so the dough does not need to be too thin to be easy to bite. Also, you can add whole egg, or even extra yokes to make the dough more loose. The moisture and oil in the egg yoke will also make the dough more loose and fluffy when you fry them. Hope it helps and wish you will be successful!
In order to make Wonton wrappers and noodles, is the pasta machine itself is enough to do the work or do I need to buy additional parts? Thanks
For Wonton wrapper, you will only need the basic roller. For Noodles, you will need the cutter.
@@HungryCook Thanks, Do I need to buy the cutter somewhere else?
This is just what i was looking for. THANK YOU. Just one question, would it be a problem if i dont let the dough rest for the 2 hours? I wont be using a pasta machine.
And also, for how long do i have to boil this noodles?
You don't have to rest for 2 hours but it's better if you can give it some time to rest. Otherwise, it would be very difficult to roll, especially w/o the machine. Also, while resting, the dough will be settle and creates a better texture. Time is the best friend of the dough...my friend. 🙃 It's very quick, depends on the thickness. And if you use a big pot with a large amount of water...it will be very quick...taste better too. like 1-2 mins.
Hello ! Can you share vegan noodle recipe for ramen, please? Or can i use this recipe , without egg ? is result will be same ?
Yes, you can make it without the egg. Pls check out the “cold water dough” video in my “dough 101 playlist”. There’s a version without the egg.
wow thx
Can I use it bread flour?
如何做出日本拉面店那种黄色的拉面？加碱水和盐？试过不成功，希望解惑 谢谢
中国拉面我不推荐，因为我曾经认识一位专业师傅作为朋友叫我不要在外面吃，不健康。他教我做就是做扯面和切面。日本拉面我没有研究过差异在哪里，估计也是要花力气压。我在网上认识一位在日本教人做荞麦面的老师，你看看他的视频，或许有些启发? ruclips.net/video/gPbCIQbtaTQ/видео.html
拉面本身是需要加盐，还要加蓬灰的
Hungry Cook 谢谢您
What is the purpose of the olive oil in this recipe?
Oil will make it the dough a bit smoother for texture and easier to handle too.
This white eggs are in what size?
It's large size, and the egg white weights about 40g. One thing is strange to me, and maybe you can find out yourself? I have been buying both large size eggs from the super market and also the random sized eggs from farmers market. Since I have used so much eggs for my cake and egg experiment videos...I found they all weights the same @60g (w/o the shells)! It's so strange to me because some of the eggs from the farmers market are so small. When I asked the farmers, they said the younger chicken will lay smaller eggs and the eggs are more colorful too. I suspect the density might be differet...hah!
特别棒!
谢谢！新年快乐🎊🎉🍾️
Very good, but I don't have machine 😭😭😭😛
Excuse me where can I buy this machine🙂?
Hello, I got it on Amazon amzn.to/2UI3SLq
Hello... why are u not make the dough from high protein flour? Which one is better the all purpose flour or the high protein one...
Good question. And I think high protein flour works too! When I was in Japan, the flour mostly sell for low or high protein...in that case, I would have chosen high protein flour. And in both of US and China, the most popular flour is AP. So, I would just try my best use AP for as many recipes as I can. Turns out, it worked well and I think the egg made the main difference. But, now since you pointed out, I will try the same recipe using the high protein flour ... to find out the difference. :) thank you!
@@HungryCook thanks for the answer... 🙏
What is evoo?
extra virgin olive oil
Gunious...🙏🙏
👍🌹
I just tried to make this, and the dough was terrible. It was the worst dumpling wrapper I have made. Couldn’t roll it out thin, it puffed up when steaming, the dough turned out hard and chewy. Followed the instructions and video. I had a huge dumpling/asian dinner planned with my in-laws and my parents. Could only make 4 with the dough before giving up. Now I have a ton of filling and no dumplings.
Sorry to hear about your experience. I think there might be a misunderstanding here. Wonton wrapper is made for cooking in the boiling water. I guess you are trying to make the steamed dumpling...which will need to use either hot water dough or rice dough.
Who else got this from a link
Me.
Please,translate to arabic
Mercato's numbers come off. They're cheap machines.
Hah! I do want to buy a more powerful machine, but still small enough for home use, do you have any recommendation?
But it does the work.
amazing recipe. i just made ramen with this recipe thanks.
İ made by hand
Great job!