Added: Feb 20, 2010
From: jui49
Duration: 7:29
Chinese Peking Style Fried Dumplings! We made a big batch of these, the ingredients for the filling are ground pork, minced cabbage and carrots, grated fresh ginger and seasoned with salt, pepper, thin soy sauce and sesame oil. We demonstrate the rolling, crimping and cooking process. The dough is made with a mixture of half and half regular and self rising flour, a pinch of salt and water. Knead until the dough ball is firm, cover with a damp paper towel and refrigerate overnight before using.
Channel: Howto
Tags: chinese cooking how to
Rating: 5.0' max='5' min='1' numRaters='9' rel='http://schemas.google.com/g/2005#overall ( ratings) Views: 1324 Comments: 12
johnnyboything Says:
Feb 20, 2010 - This looks great. My friends loved the potstickers so I'm sure this wiil be a hit as well. Thank you and your family for all the recipes and tips. Johnny
jui49 Says:
Feb 20, 2010 - If you check the description on the dough the only thing I forgot to mention is when you make the dough, use hot tap water and mix the salt in the water. Glad you were sucessful with the potstickers. The homemade skins take time but are worth the effort as they are thicker and have a very nice texture. Cheers!
jui49 Says:
Feb 20, 2010 - Yes, my sister and I are half Chinese, Francisco is full Chinese, and an excellent cook and he speaks Cantonese, Mandarin and 2 other dialects. He and my Sister owned and ran a Chinese restaurant in O.C. Maryland for many years. Wish you sucess on your teaching venture if it comes to be! Thanks for watching and next up will be Braised Chicken W/ Tomato and Black Beans........
seilai71 Says:
Feb 20, 2010 - These look sooooo good & they also tasted delicious!!!!!
TommyLi21 Says:
Feb 21, 2010 - wow i never would have guess you were half Chinese . I just assume you were a white man married to a Chinese woman.So this really explain why your so good at cooking chinese food . is your mom or dad Chinese ?
NattHrafn Says:
Feb 21, 2010 - Thats impressive, to me it was more than enough to learn Mandarin. 2 more months now and I can finally hook up my 100 000 BTU outdoor wok burner. Approaching the teaching venture is nothing else but healthy, living among chinese people will only force me to improve my mandarin skills.
beatlejn Says:
Jul 12, 2010 - i love your videos. thanks! Did you ever serve soupy dumplings (siu gao, literally "water dumplings") at the restaurant?
jui49 Says:
Jul 12, 2010 - I never served them at my eatery, but I made them for my home using the same filling as the dim sum video, but you just fold it over in a half moon shape and boil the dumplings instead of steaming. Very good with the won ton thin noodles in soup. Thanks for watching
sabyrulz Says:
Aug 27, 2010 - Maan , I like your passion for asian food. Looks yum, will try this week. I love Chinese food, In India they serve a dish called shezwan chicken. Do you by any chance have the recipe for the shezwan sauce. It is also used as a dipping sauce with Fried chicken lollypop's made from the Chicken wings .
Qjemuse Says:
Mar 20, 2011 - haha thanks to better educate about Chinese food in general to the west. There are actually many kinds of Chinese dumplings too.I use to help out my mom with her northern boiled dumpling and god theyre still my fav. Different from this is well its boiled and warped up by squeezing with the joint of both thumbs. And my fav is pork with bak choy :)
jui49 Says:
Mar 20, 2011 - @Qjemuse - that is what I love about Chinese Cuisine, there are so many varieties, I love the authentic Won Tons made with Shrimp and the other dumplings called Soi Gow which are also served in soup. And the different varieties of dim sum are endless. Thanks for subscribing and I hope you enjoy some of the recipes and videos!!
NattHrafn Says:
Feb 20, 2010 - that looks very interesting. So you and your sister is half chinese? Is it cantonese that he speak?. I used to get a shanghai style of dumpling named "Xiaolong bao" in mandarin. I'm maybe joining a program teaching kids english in either Shanghai or Suzhou, in order to gain more experience in chinese cuisine.