Three more weeks of no sugar! So I’m gonna make today Jiaozi inspired dumplings
that will not only outshine the glutinous cousins in the Asian supermarkets and the Chinese takeaway
and will fool most people except the Chinese. I can also stick with my other new year’s
resolution which is portion control. So, I decided to make small little things like Jiaozi inspired
dumplings because then I can eat more of the small things and have the same portion right?! To make
dumplings I normally get started with my filling. First I’m gonna start slicing the green onions
with my chef’s knife it has to be super thin and the chef’s knife is not doing it for me so I’m
switching to my cleaver and if you’re not good at chopping to invite somebody over for a glass
of wine and some fresh dumplings and let them do all the chopping.
Maybe make it a little bit
smaller you’re on the right track that looks good. After I got everything finely sliced I’m gonna
peel two of the garlic gloves what I like to do is I’m gonna press down with my cleaver onto the
garlic and that makes peeling super easy. With the garlic press I’m gonna squeeze the garlic but if
you want to you can also just stand and chop it. I’m gonna measure now 15 grams just around three
tablespoons of ginger. I also want to peel the ginger so what I’m going to do is I’m going to
use a sharp paring knife. I’m going to scrape off the skin that’s much much easier than trying
to peel it with a peeler.
And then I’m going to chop the ginger as finely as I can, trying to
pretend I’m one of those amazing Chinese chefs. I’m gonna add all the ingredients together.
I’m gonna measure 250 grams of ground pork. I’m gonna add a quarter teaspoon of sesame oil,
three-quarter teaspoons of soy sauce, make sure it’s gluten-free, it’s often called Tamari sauce,
and then I’m gonna add one-quarter of teaspoon of salt and one-quarter teaspoon of white pepper.
I’m adding now three quarter cup of Shaoxing wine and make sure it’s gluten-free.
If you can’t
find it gluten-free I can also substitute it with rice vinegar or black vinegar and then I’m gonna
add ⅛ of a teaspoon of sugar. I’m going to also add the thinly sliced scallions, garlic, and
ginger to my stand mixer with the dough pedal. I’m gonna let the mixture mix for about 20
minutes until it becomes nice and springy. I’m going to put the filling into the fridge
while I’m making the dough. I recently became a big fan of the psyllium husk, not that it just
makes you regular, but the other part of it is too it makes gluten-free dough so much more elastic,
and it will help heal the dumplings to roll them up and fold them. So I’m going to add one
and a half tablespoons to a small bowl. I’m going to add now 80 millilitres or a
quarter cup and two tablespoons of water to the psyllium husk and let it stand for about five
minutes to let the water be completely absorbed In the meantime I’m going to prep the flour combo
which is 45 gram of Millet flour which is about ⅓ cup and one tablespoon sweet rice flour, about
180 gram, which is one cup and two tablespoons, potato starch 45 gram of that and which is about
a quarter cup and then I’m gonna add oil and I’m going to add about one and a half tablespoons.
I’m
now gonna add 180 millilitres or ⅔ cup of boiling hot water and then the psyllium husk. I’m going to
start mixing the dough with a spatula especially because the water is still very hot. Now while
I’m starting to mix it will cool down and I can start kneading the dough with my hand. I’m
going to transfer the dough to my working table just so that I can better knead the dough till
it becomes one nice uniform smooth dough ball. I’m going to add some sweet rice flour to the
table to avoid the dough from sticking to it. I’m gonna roll the dough out now until it’s around
four millimetres which is probably one-eighth of an inch. I’m gonna cut out small little circles
with seven centimetres or two and a three quarter inch cookie cutter. That’s how the pros do it
they don’t need a biscuit cutter. I’m going to work now on the individual dumplings. So I’m going
to add one tablespoon of filling into each in the individual dumpling wrappers with my fingers.
I’m
going to try to mould the filling to look more like a small little sausage when I make dumplings.
I keep a small little finger bowl with water nearby before I close the dumpling. I’m going to
wet the edges of the dumpling so the dough will stick together. I’m gonna first fold the dumpling
and then one edge. I’m gonna weave and fold together and press at the same time against the
other side of the dumpling before I can close it and the dumpling looks pretty good to me. I mean
even to get to this level I don’t know how many nights I spend trying to learn how to wrap a
dumpling. Nat, come to bed! Mika needs a pillow! It’s time though to fry up the dumplings.
I
am a big fan of my cast iron pan. So I’m gonna heat it up I’m gonna put about a quarter-inch
of oil in it and wait that it reaches around 350-degree fahrenheit which is 175 degrees
celsius. When it reached the temperature I’m gonna add all my dumplings to the frying pan
or at least as many which fit into the pan. After about two minutes I’m going to check if
one of the sides of the dumplings is already golden brown and if so I’m gonna turn it around
I’m gonna continue flipping the dumplings until all the sides are golden brown and that is when
the dumplings are ready to be eaten. Now the steam inside makes sure that the pork is well
done. You can eat your dumplings with some soy sauce or make a custom dumpling dipping sauce. I
probably should keep in mind that portion control is not just about the size of the bowl or the
dumpling but how many I eat all at the same time. I am curious though if my dumpling dough which
is really nice and fried will also be able to hold up under steam.
So I’m going to heat up
a pot with some hot water. The water is about like an inch just enough to steam the dumplings
and place the steamer onto the top of my pot and let the dumplings steam for about 6 to 7
minutes. Let’s check out my results and I’m less than thrilled because they fell apart and are
sticky to the bottom of the pot! I have to figure out next week how I can fix this that my dough
steams up nicely. I hope you enjoyed watching this video as much as I enjoyed making these
dumplings and if you did, please, subscribe to my channel and check the bell for notifications for
any upcoming videos and I see you next week.
Ciao.
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