I think I'm gonna make this today, I don't have all the ingredients for the filling so I'm gonna wing it lol wish me luck and also this video is very informative.
I have tested at home a filling of smashed potatoes egg scalions and bits of bacon, and actually turned into one of my favorite fillings, if you have the oportunity give a try, it totally worth it.
I love to try and make dishes from around the world. Gyoza dumplings and Sushi being among my favorites sorry to see that you havent made any more cooking videos for so long. This one was a good watch.
Hahaha! I have seen chefs do that though IRL, since it's such a tiny amount and as long as the meat has been held at a safe temperature. Defs not for me though!
This looks good but are they juicy? Beef needs to be fatty or you tend to get a dry dumpling. Ideally it would be a 60/40 or even a 50/50 blend for these but you cannot find that in stores, although some Chinese markets have both fatty pork and fatty ground beef. So when I make beef dumplings usually grind my own beef. For dumpling filling I use beef short rib meat mixed with some more fat trimmed from a beef Roast. It makes a nice 60/40 ratio. I also add quite a bit of broth or water to them, if you like a really juicy dumpling almost like soup dumpling you can add some beef gelatin rather than water or broth. Beef with garlic chive is my favorite. I stir meat mixture in one direction only and add broth as you keep stirring and pick up the meat and throw it back into bowl, do that for 10 minutes and that makes your dumplings juicy and a nice texture.
@@headovermeals2302 It makes it the right texture and keeps it juicy! And it's fun. lol. Actually that was how i was taught by the Chinese chef at my 1st job as a teenager.
Hello Head Over Meals (^^) Handmade in your beef dumpling video is very delicious! I also liked beef dumplings , so it was very helpful. Thank you (^ ^!
