How To Make Asian-Style Dumplings From Scratch! | Joscelyn Abreu | Skillshare

How To Make Asian-Style Dumplings From Scratch!

Joscelyn Abreu, Blogger at Wifemamafoodie.com

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7 Lessons (33m)
    • 1. Introduction & Class Overview

      1:01
    • 2. Dumplings: A Project You Can Eat!

      0:36
    • 3. Rolling: Homemade Dumpling Wrappers

      8:04
    • 4. Mixing: Basic Dumpling Filling

      9:18
    • 5. Folding: 4 Easy Techniques

      3:56
    • 6. Cooking: How To Pan-Fry, Boil, & Steam

      6:19
    • 7. Quick Tips: Easy Dipping Sauce & Broth

      3:21

About This Class

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Forget Chinese takeout, learn how make Asian-style dumplings right in your own kitchen! We’ll begin by making simple homemade dumpling wrappers and a versatile meat & veggie filling. I'll show you a few ways to fold them and some cooking methods, including how to steam, boil, and pan-fry them for potstickers. We'll also make an easy dipping sauce for serving and a quick 5-minute broth for dumpling soup! This class is for beginners or intermediate cooks. At the end of the class you will be able to make any of these dishes and share your photos with the other students! No prior experience necessary.

You can find all of the recipes HERE! Visit Wifemamafoodie.com for more delicious recipes! 

Transcripts

1. Introduction & Class Overview: Hi, My name is Jocelyn, and I'm a food blogger at wife Mama foodie dot com. I have a love for food and a passion for making delicious meals using wholesome ingredients In this class, I'll show you how to make Asian style dumplings from scratch. We'll start off by making homemade dumpling wrappers using simple ingredients like flour and water. Then I'll show you an easy filling, along with a few different folding methods for the dumplings. Finally, I'll teach you a few different cooking methods, including how to pan fry them for pot stickers, how to steam them and how to boil them. I'll also include tips on how to freeze your dumplings for later, how to make a quick broth for dumpling soup and how to make it easy Dipping sauce for serving. This class is for both beginners and experienced cooks looking to try something new. If you love good food, you should definitely take this class. It doesn't get any better than homemade 2. Dumplings: A Project You Can Eat!: to begin your class project. You'll first start by introducing yourselves in the forum and just for the fun of it, include what your favorite type of dumpling is. Then you'll make your own dumplings from scratch and upload photos of your dumpling making process along with the photo of your finished dish. What better way to put your knowledge to the test than to make one of the recipes you learned about you? Not only get hands on experience and teacher feedback, you'll also get to eat your final creation as a bonus. 3. Rolling: Homemade Dumpling Wrappers: Okay, guys, we're gonna begin our recipe by making our homemade dumpling wrappers for this part of the recipe. You're going to need a large bowl to make sure dough something to start with some cups for measuring. And then you need a clean work space to knead your dough for the ingredients. You're simply gonna need some all purpose flour, some salt and hot water. Now let's measure out our flower. Okay? We're gonna add a pinch of salt, and then we're gonna just slowly start to stir in or hot water. Keep stirring until the mixture becomes nice and crumbly, and all the flour absorbs all the water. When it gets to this point where most of the flower is absorbed, we're gonna put our dough onto a lightly floured surface and begin to need it. So dust your surface. We can go ahead and dump our mixture out. Now we get to get her hands dirty. Okay, so we're just gonna start to knead the dough, get it nice and smooth and stopped probably about 8 to 10 minutes. So keeping lots of flour so that it doesn't get stuck to the board or to your hands we're just gonna begin to need using the heel of our palm, you're gonna just push out, fold over So you just keep pushing the dough. Just add flour as needed to keep the workspace nice and dusted. We'll just continue to knead the dough for about 8 to 10 minutes until the dough is smooth and soft. Now that we've needed our dough for 10 minutes, we're gonna go ahead and divide it and shape it so that we can make our dumpling wrappers. So first, you're gonna need a knife and we're gonna take our nice, soft round. Oh, and we're gonna cut it in half. This will ensure later and you'll see will be able to get a nice, even dumpling wrappers. So we're gonna take each half, and then we're gonna kind of form like, make a hole, and we're gonna make like, a like a big bagel or doughnut or whatever you wanna call it. And this is gonna help us to get our nice, evenly shaped dumpling wrappers. So just continue to work on this little big thing and, uh, do the same with the other piece of dough. So after we get these formed. We're gonna need to let this dough rest for about 20 minutes just to let the gluten relax. Cover it with some plastic wrap or clean kitchen towel so that it doesn't dry out and go ahead and let it rest for 20 minutes. Now that we blood our door rest for 20 minutes, we're gonna go ahead and cut out our shapes for a dumpling wrappers. So take one of the rounds little bagel things. And what we're gonna do is take our knife and we're gonna cut evenly down the center. Okay? And then we're gonna take our two halves, line them up together and cut them again in half. And then the same thing again. Lineup perhaps. And then we're gonna first cut them down the center and then cut each half in half so we should end up with about 16 even ish a little dough pieces. Now you want to get lots of flour and make sure that these air dusted so that they don't stick to each other and then cover them while you work on each rapper individually. So when you have your little piece kind of get it, I would kind of shape it into like a little flat disk, and with the the palm of your hand, you're gonna mash the dumpling peace into like, a flat round disk, and you're gonna need a small rolling pin or anything that you could use a big Dowler, anything to roll out the dough. So I find if you start with the round shape, it's a lot easier to keep the dumpling wrappers round. And I kind of rolled this out the way that I would roll out. Pastry pastry dough is just a began to like start from the center, Push the dough out and keep it nice and dust that if it gets stuck to the rolling pin, you can just dust it with some flour, keep the disk nice and dusted, and then you're just gonna continue Teoh t turn your rapper as you roll it just to get should just a make sure that all the edges are about the same thickness, and then we're just gonna continue to roll out. And if you see that some areas I need a little bit more help, you can just kind of wrong. Okay, so when you get about maybe uh, 3 to 4 inch round. Go ahead and put it to the side on on a lightly dusted surface, flour dusted, and then keep it covered with plastic wrap. You always want to keep your dumpling wrappers covered. Otherwise they start to get this kind of hard crust on. So you want to keep it nice and soft. Okay, so we're gonna continue to do this. And I like to work in batches. Oh, go ahead and make a batch of dumpling wrappers. And then, um, go ahead and fill them. Sometimes you have to be careful that you put lots of flower on them because they can get sticky if they're not well floured. And you could spend all your time rolling out these rappers only for them to get stuck together later on. And you can always kind of stretch and pull in the areas that to make him a little bit more round, that with the other ones. Okay, we're just gonna continue to roll out all of our wrappers 4. Mixing: Basic Dumpling Filling: Okay, now that we've finished rolling out our dumpling wrappers, let's get started on the filling. We're going to start out with a pound of ground meat. I have here ground chicken, but feel free to use ground pork or ground turkey. You could even use some extra firm tofu if you're vegetarian. Some of the other ingredients we're gonna be using is garlic, some green onions, uh, ginger root and napa cabbage. Now, if you can't find out the cabbage, your grocery store feel free to substitute regular green cabbage, and some of the sauces will be using is soy sauce. And I like to use low sodium just to keep the salt content down. Rice vinegar and sesame seed oil. We'll also need a little bit of pepper, and some salts were first gonna begin by chopping up their vegetables to add to the meat mixture. So let's start with the Napa cabbage. What we're gonna do with this is we're gonna chop it up. We need two cups of this and we're gonna let it soak in some salt for a little bit. And what it's gonna do is assaults gonna draw out any additional moisture and it's gonna just leave us with the the actual cabbage without any of all that added water. And this is gonna help later on the dumplings not to get really soggy when they're cooking . Okay, so what we're gonna do is we're gonna begin just chopping the the cabbage. And what I like to do is kind of chop it, uh, lengthwise and then chop it, Thea, Other way, just to get those smaller pieces of it's just makes it a little easier. Let's just think top little slits, remember, get back and just continue to chop it a little bit more. Finally, we don't want any big chunks. Okay, so now that that's kind of chopped up, let's go ahead and put it in the bowl. So about two cups and I like to measure doesn't have to be exact with my hands, okay? And the add just a little bit of salt, and then we're just gonna let this sit for five minutes or so until you start to see some moisture at the bottom. So let's chop or other media. So we're gonna need to green onions shots, and I chopped pretty much to like where it starts to turn white. Okay, add that to the bull. So now that we've added our green onion, we're gonna go ahead and mince up some ginger and with our ginger. One trick that I learned a while ago is that instead of using a vegetable peeler to get this kind of really thin brown Adderley of skin, you can just use the edge of a spoon to kind of scrape off. That skin comes out fairly easily. I'm gonna need about a table soon. Minced ginger, which is about how about 1/2 inch to an inch piece. Have this ginger root. Just go out and discard the skin. Cut off any hard edges. We could just slice it. And then if you line up all the slices, you can just easily make little savers were like match. And then if you turn it the other way, you can just get it and you want to try to mince. It is finally as possible because Ginger is so strong that you don't want any really big chunks of ginger and you're feeling okay now that we've added our ginger, Let's at our clove of garlic, so I want to begin by getting out this piece of skin, take off the skin of the girly clothes and then we're just gonna mince nice. Oh, now it's time to see if our cabbages ready. And if you see how much, um, more wilted. It has gotten from the salt lots of extra moisture down there. So we're going to strain this. So we're just left with the actual cabbage. About all the monster just kind of squeeze. You see, all that, that moisture that cabbage was holding. It doesn't leave you with much, Okay? And then we're gonna add sauce, 1/4 cup of soy sauce, tablespoons of rice vinegar and half a tablespoon of sesame seed oil. Okay, pinch of pepper. And because of the sodium in the soy sauce and also the little bit of salt that we added Teoh will to the cabbage. I don't add any extra salt to this. If you are assault liver, feel free to add a pinch of salt and then just give us a good stir. I want to get all of these flavors together in a way, the meat broken up. So just give it a nice did stir for a few minutes straight down. The bull is necessary. Okay, So now our feeling is ready. Let's start rolling. Get rappers out, will start rapping. 5. Folding: 4 Easy Techniques: Okay, guys, we're almost there now that we have our wrappers all rolled out and we have a filling made now, it's just time to fill the rappers and told them I'm gonna show you a few different techniques to take one of your you're rappers into the palm of your hand and you're just gonna put about a tablespoon of filling into the center. We're just gonna take some water, can use your finger and just dampen the edges so that it sticks together. Okay, The 1st 1 we're just gonna you're gonna, like, fold it up, kind of like a taco, and we're just gonna pinch the top together, and then on each side were going Teoh, please. Inwards. Just like this on both sides. It's gonna make this nice crescent, I don't think, and then put it on a a well floured plate so that it doesn't stick and then keep those covered so they don't dry out. Okay, so that's the first method again. Table spin. We're so feeling you don't want overfill. These um, if you have so much feeling that it's kind of popping out of the dumplings, they can kind of open up while they cook so better teeth a little bit less in that situation, just take a little bit out if it's too, if it's bulging. So what? The edges. And then the next technique is when you might see a lot for Montagne. Soup is where you take it, and you put it like you hold it into, like, the taco shape. Pinch all the edges and then you're just gonna take the two bottom pieces and pinch them to seal, kind of like a little tortellini. Those were kind of good for the dumpling soup. Another way you could fold them, but the edges is if you bring three corners up, kind of becomes like this triangular shape. Pinch them together makes like this little triangle pocket. It's another way that you can for them. If you don't care to get extra fancy, then you can just hold it over into the taco. She and then just leave it like that. They really all taste the same, no matter how they were folded, so feel free to just hold him over. Pinch the edges to seal. There you are a few different methods to choose from 6. Cooking: How To Pan-Fry, Boil, & Steam: Okay, guys, Now that we've rolled our dumplings, I'm gonna show you how to pan fry them for pot stickers. What you're gonna need is a nice big skillet and a lid, because we're gonna pan by them. But then we're also going to steam them. So we need to live and then just a couple tablespoons of water. Uh, so I'm gonna go ahead and add my oil. I'm using avocado oil, but you can use any, uh, cooking oil could be vegetable or canola oil, anything that could be heated up to a high temperature. And I'm gonna go ahead and just place my dumplings in the pan, kind of interlocked them or like I guess, spoon. So that thing you don't want them touching, because then I can stick. And then we're just gonna continue to conceive until the bottoms turned nice and golden and crusty, and then we're gonna pour the water in and let it steam. So just keep an eye on these, and we're just looking for some nice color to develop in the bottom. So once you start to see them, get this kind of what nice brown, golden, brownish golden color We're gonna poor in our water, and that's gonna steam. So be careful. Get your your little ready cover, and then we're just gonna allow it. Once all the water evaporates, then your pot stickers will be ready. Okay. You know that the dumplings already in a couple of minutes when the water has evaporated, I don t see that they're kind of steams. Then they have that nice golden color at the bottom. So now we're gonna boil our dumplings. What you're gonna need is a big pot filled with water. I have my pot here that I feels 3/4 of the way full with water. You want to give the dumplings plenty of room Teoh to boil. Otherwise they could get clumped together. So I've had it here at a rapid boil. I'm just gonna begin to drop my dumplings in, and they're gonna take about 6 to 8 minutes to cook. Typically, after they start to float, give a few more minutes and they should be done. Just put the wood back on. Okay. We'll check back in about 6 to 8 minutes. By that time, the dumpling should be offloading at the surface and ready to go. Okay, let's check on him and see if they're ready. Yeah, they look ready. Nice and plump floating at the surface. So go ahead and skip some of the mountain. And it would help to have a big, um, some type of slotted spoon to scoop them out without getting a bunch of water. These go perfectly with the broth that I'll be showing you shortly. Okay, so now we're going to learn how to steam the dumplings. I have this little steamer basket that I got just at the store. But you, um if you have a steamer basket that you used to steam veggies, those could probably be useful. Teoh. The only thing that I would suggest is to either align the steamer basket with a piece of parchment and I've just cut a piece of parchment just to fit the inside of this. Or you could also use some type of like a like a lettuce or cabbage leaf, something just to put on the basket part so that the dumplings don't stick because they stick very easily. So what we're gonna do now is we're going to pour the water. You need either a walk if you're gonna use a steel steamer basket like this, a bamboo steamer basket, um, a pot, a walk or some type of pan where it sits off of the water just to allow the water to steam up. Do the little slots here. So we'll just sit it right on top of that. Go ahead and turn it on. And then we're gonna go ahead and add our dumplings to the basket. So we're just gonna add this where they don't touch? You don't want them to touch because they get really sticky when they're wet, put the lid on. After the steam starts to get going. They need about 68 minutes to steam, and then we'll come back and check on them. Okay, Well, it's been about 6 to 8 minutes. Let's check and see if they're ready. They look great. The rappers air translucent. You can always check and open one up. And as long as the feeling isn't pink, they're done. They're super stops. These are my kids. Favorite way to eat dumplings. Yum. Can't wait to dig into these 7. Quick Tips: Easy Dipping Sauce & Broth: Okay, guys. So now that we've learned how to make our own dumplings, we made the rappers from scratch. We filled them. We learned a few different ways. Toe hold them. We also learned how to pan fry them for pot stickers, had a steam and how to boil them. Let me share with you a few quick tips. If you didn't get a chance to eat all of your dumplings, you can easily freeze the raw dumplings and save them for later. All you have to do is put them in a single layer on a cookie sheet and pop them in the freezer. Once they're frozen solid, put them in a Ziploc baggie, and then just keep them there and use them as needed. Here's a quick dipping sauce to serve with your pot stickers and steamed dumplings. All you need is some soy sauce, the same soy sauce we used earlier Again. I like to use the low sodium just to keep the salt intake down. Next, you're gonna add a splash, the rice vinegar, a few dashes of sesame seed oil and then I like to put a clove of garlic, minced a few chopped green onions, a pinch of sesame seeds and, if you like, a little bit of heat, some red pepper flakes. Just mix that all together, and it makes a great dipping sauce to go with your dumplings. I need to practice to be. You can make a really quick and easy broth to go along with your boiled dumplings. All you need is a big pot about a quart of either chicken or vegetable broth, and then whatever vegetables you have on hand, I like to throw in some green leafy vegetables. Here I have baby spinach, but you could also also add bok choy. Or you can leave those out. I also like to add some sliced mushrooms, some green onions and just a little bit of ginger. Bring that to a boil, and then that's the perfect broth to add to your boiled dumplings. Thank you for joining me on this journey as we learned how to make Asian style dumplings from scratch. I hope you now feel inspired and acquit to go out and make your own dumplings. You can find all of these recipes online at wife mom of bloody dot com, and also, if you're on Instagram follow me at Wife Hamaguchi. I so look forward to meeting you in the community forum below and I can't wait to see your creations.