Practice makes perfect 😁 i rolled mine for the first time 2 weeks ago, the first few 10 or 15 dough was badly shaped then i started getting better and by the end, i managed to at least get close to a perfect circle, just gotta tryy
Thank you so so much! This was very well demonstrated! I can’t wait to try this method! I subscribed. I can’t wait to see what else you can teach me. ❤
Ty Baloo Both ways. Perhaps ever so slightly less pressure on the way back toward you. You can try to correct the shape by giving the not-round side a couple extra rolls. In the end, it needs to be “roundish.”
Why roll it? I would just flatten out the dough, roll the big dough to make it thin, then use glass cups to slice out round shapes and voilla. Same result in 10x less time, or what do you think ?
TheHarperad When you roll individually, the middle is actually slightly thicker and the edges are very thin. For potstickers especially, this is important for the crust.
I used a pasta machine and then cut out rounds, works decently but the thin edges of hand rolled are better. Remember that when you fold the dumplings later the edges will be doubled up, it can end up with the folds being kind of doughy and chewy.
That’s such a waste. When you cut out circles you have so much excess and if you re-roll it, it’ll be much tougher when cooked as opposed to the 1st batch. This technique is much more efficient and though it takes long, it’s kinda fun once you get the hang of it. You could just buy dumpling skins at that point if you really didn’t wanna.
Best video that I’ve found explaining the dumpling skin rolling technique. I need a bit more practice but your vid is very easy to follow. Thanks!
Your voice is so calming :D It gives me the confidence to try too, even tho I know for sure I'm gonna fail
Practice makes perfect 😁 i rolled mine for the first time 2 weeks ago, the first few 10 or 15 dough was badly shaped then i started getting better and by the end, i managed to at least get close to a perfect circle, just gotta tryy
I like this technique far better than other ones I've been seeing. Better control of the rolling pin without all the noise. Thank you so very much!!
This isn’t just one technique. This is how they make dumplings in China.
Thank you so so much! This was very well demonstrated! I can’t wait to try this method! I subscribed. I can’t wait to see what else you can teach me. ❤
Thanks so much. Been looking everywhere for this!
Veryveryvery Helpful instruction.Amazing voice,such relaxation to hear
Excellent video and explanation! And such soothing voice too, makes you feel like you can do it and not have it all become one hot mess 😂
Hey, anyone else out there just get so tired after making everyone fried won-ton that you just die after without eating any?
How cool
i think im in love
When do you apply the pressure. When the "up" or "down" movement? And how do you "correct" when it's not roud at all: where do you apply the pressure?
Ty Baloo Both ways. Perhaps ever so slightly less pressure on the way back toward you. You can try to correct the shape by giving the not-round side a couple extra rolls. In the end, it needs to be “roundish.”
Thank you!!! I’m his helps
I don't have a wooden rolling pin. Can I use a plastic one instead?
Plastic is fine. Ideally, if it’s solid (not hollow) and some weight to it, it would work best. But use what you have!
🙋👍👏🙏🍀
Why roll it? I would just flatten out the dough, roll the big dough to make it thin, then use glass cups to slice out round shapes and voilla. Same result in 10x less time, or what do you think ?
TheHarperad When you roll individually, the middle is actually slightly thicker and the edges are very thin. For potstickers especially, this is important for the crust.
I used a pasta machine and then cut out rounds, works decently but the thin edges of hand rolled are better. Remember that when you fold the dumplings later the edges will be doubled up, it can end up with the folds being kind of doughy and chewy.
That’s such a waste. When you cut out circles you have so much excess and if you re-roll it, it’ll be much tougher when cooked as opposed to the 1st batch. This technique is much more efficient and though it takes long, it’s kinda fun once you get the hang of it. You could just buy dumpling skins at that point if you really didn’t wanna.