Why premier a cooking video after new years eve when people might be looking for something to cook for new years eve? Aren't you going to lose views that way?
Hi just subscribed to your channel because I love the way you present your cooking skills I'm an ex Army cook and boy do I love to cook, I have two boys that love to eat my food. anyway as always I always give a thumbs up 👆 and I can't wait to see how the dumplings 🥟 turn-out and look forward to eating your food thank you.
Thanks so much for your informative recipe and demonstration. If you make wrappers before needing to put together dumplings to eat, and I brush them with starch, and put in ziplock bag, how long will them last in the refrigerator? hours or days? Thanks again!
@@CiCiLi i did using my machine and was ok. not as perfect as I have seen on this videos but it was nice for my first time :) if you want i can send you my Instagram video, where I shared my experience :)
Every hand-rolled wrapper I have ever eaten has seemed thick and pasty that's the magic of machine-rolled wrappers... they are on another level. Some food products are far better when machine made and dumpling wrappers are one of them.
I am about to try these and I'm very excited. I am delighted to find a video that suggests you can use a cookie cutter; I never quite understood why it was never suggested. Thank you! Other recipes that I look at recommend that you use hot water; almost too hot to touch. I know that you did not suggest that. So does it really matter? Thank you for any additional advice.
Thank you for the question! Both room-temperature water and hot water work for dumping wrappers. Room-temperature water produces chewier and stronger wrappers. We use these mostly for boiled dumplings. While hot water makes softer and thinner wrappers. We use these mostly for potstickers and steamed dumplings. I hope this helps a bit. ☺️✨
I have had a lot success using number 3 method but I use my pasta roller. I roll long sheet cutting 12 each time. I get consistence thickness each time.
@Kelly Vincent I use a 3” cookie cutter. I try to keep my dough 4” wide on my pasta roller (kitchen aid) I go to number 3 or four. I found 2 or 1 two thin. A little trial and error and you will find out what works for you. In my 2 person household we love pot stickers and have a great time making them together. We make 60 each Pork, chicken and shrimp and freeze them. Good luck and I hope this works for you.
