Juicy Dumpling 6 Ways 

lanaberhood I WAS SO THINKING OF THAT!!!! 😆😆 Especially with the soup dumplings?? I was like "OMG THAT'S HECKIN' GENIUS!!"

lanaberhood J A P A N E S E

@@ctrlwtf I was also confused when he said Chinese

I thought this channel was tasty 'Japan'

lanaberhood HI LAAANNAAA ITS YOUR BOIII LANAAAAAAA

Some asian grocery stores sell them frozen! Also, I recently found out one of the Chinese noodle restaurants around my area started serving soup dumplings, and they were amazing! Make sure to eat them with a side of soy sauce and vinegar, and ask for a soup spoon if they don't give you one! (:

I'm also sure you can eat them at dimsum houses but not all do it since it's quite tedious to make

Make them like they do in the video lol.

I can’t even find dumping wrappers so don’t complain

YoutuMax, can’t you just make your own?

Yup, music's too good 😊

Tigerlilycoconut They do, it's just copyrighted and pretty much for their own use.

Tigerlilycoconut Yeah... Lovable music...😍😍

Tigerlilycoconut once I found the website that have a BG music for sell and I found a music that in tasty video but nkw I forgot the link orz

I agree

Same... same...

Too late..

D'accord avec vous.

I think it's never wrong to look at other countries' foods. If you change the food you eat, you can appreciate the food you ate before. German food is not as good as Indian or Japanese food, but it tastes good to taste it from time to time. Me being German and connecting food feelings with the few simple German dishes which exist. 😄

🤡 dumplings are Chinese

It’s so cute

Kris Kross FRIED GYOZA WITH SWEET & SOUR SAUCE Makes: 20 pieces INGREDIENTS Filling 100 grams shrimp 100 grams pork ground 2 teaspoons sake 1 teaspoon sugar A pinch of salt 2 teaspoons soy sauce ½ teaspoon grated ginger ⅓ teaspoon grated garlic 25 grams chinese chives, minced ⅛ cabbage, finely diced 20 gyoza wrappers Oil, for frying Sauce 150 milliliters water 1 tablespoon sugar 1 teaspoon chicken bouillion 1 tablespoon sake 1 tablespoon vinegar 2 tablespoons soy sauce 50 milliliters corn starch slurry Garnish Scallions PREPARATION 1. For filling, roughly chop the shrimp. 2. Combine shrimp, ground pork, sake, sugar, and salt. Mix them very well in a bowl. 3. Add soy sauce, ginger, garlic, Chinese chives, and cabbage. Mix well. 4. Scoop a spoonful of filling onto the middle of the gyoza wrapper. 5. Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up. 6. In a large high-sided pan, heat oil over medium-high heat until it reaches 350°F (180˚C). 7. Fry the gyoza until golden brown and the filling is cooked through. Drain on a paper towel-lined plate. 8. For the sauce add water, sugar, chicken bouillon, sake, vinegar, and soy sauce to a pan over a medium heat and stir. 9. Once the mixture has been brought to a boil add the cornstarch slurry, stir and cook for further 2 minutes. 10. Pour starchy sauce on fried gyoza. 11. Top with scallion, and enjoy! === GYOZA DUMPLINGS WITH WINGS Servings: 30 INGREDIENTS Gyoza Dumplings 150 grams (5.3 ounces) minced pork 1 teaspoon sake ½ teaspoon salt 1 teaspoon sugar 1 tablespoon soy sauce 1 clove garlic, grated 1 ginger, grated 200 grams (7 ounces) cabbage, minced 20 grams (0.7 ounces) chinese chive, minced 30 sheets gyoza skin Slurry 80 milliliters (⅓ cups) water 2 teaspoons potato starch Sesame oil Gyoza Sauce Vinegar Soy sauce Chili oil PREPARATION 1. Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky. 2. Combine garlic, ginger, soy sauce, cabbage, and chive. Mix them very well in a bowl. 3. Scoop a spoonful of filling onto the middle of the gyoza skin. 4. Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up. 5. Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes. 6. When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes. 7. Take off the lid and cook over low heat. 8. Cover a pan with a plate, turn over a pan. 9. Enjoy with gyoza sauce! === FLOWER BOUQUET DUMPLINGS Servings: 8 pieces INGREDIENTS 32 sheets dumpling wrappers Filling 100 grams (3.5 ounces) shrimp 100 grams (3.5 ounces) ground pork 2 teaspoons sake 1 teaspoon sugar Pinch of salt 2 teaspoons soy sauce ½ clove garlic, grated ½ teaspoon ginger, grated 25 grams (1 ounce) Chinese chives, minced 80 milliliters (⅓ cups) water 1 tablespoon sesame oil Dumpling Sauce 2 tablespoons vinegar 2 tablespoons soy sauce Chili oil PREPARATION 1. For the filling, roughly chop the shrimp. 2. Combine ground pork, sake, and salt. Mix them very well in a bowl. 3. Add soy sauce, ginger, garlic and chinese chives. Mix them very well. 4. Apply water on the right edge of a gyoza skin, then lay out 3 more sheets of gyoza skins to the right of the first one so you have a row of gyoza skins that are just touching each other. 5. Scoop a spoonful of filling onto the middle of each gyoza skin, and fold each gyoza skin up to encase the filling. 6. Making the flower shape. Roll them from left side. 7. Apply water the end of edge and fix. 8. Heat sesame oil in the pan and lay gyoza in a single layer. Keep on medium heat for 2 minutes. 9. When gyoza turns brown, pour in water and put the lid on. 10. Steam for 10 minutes. 11. Take off the lid and pour sesame oil. 12. Cook over low heat for 3 minutes until dumpling wrapper is crispy. 13. Enjoy with gyoza sauce!

FLYING PAN SOUP DUMPLING Servings: 20 pieces INGREDIENTS 20 dumpling wrappers Soup 150 milliliters (0.6 cup) hot water 5 grams (0.2 ounces) gelatin powder 1 tablespoon soy sauce 1 tablespoon chicken stock Filling 130 grams (5 ounces) ground pork 40 grams green onion, finely sliced 2 Japanese mushrooms, ground ½ inch piece ginger, peeled and grated 1 clove garlic, grated 1 teaspoon sesame oil 1 teaspoon sake 150 millilitres water PREPARATION 1. For soup, put hot water, gelatin powder, and other ingredients into the bowl, and stir to combine. Set aside to cool and chill in the refrigerator until set. 2. When set, fluff the soup or aspic and break up with a fork. Set aside. 3. For filling, combine and mix all the ingredients very well in a bowl. 4. Scoop a spoonful of filling onto the middle of the gyoza skin. Add ground gelatin on the top. 5. Fold into quarters and pinch each of angles to the central. 6. Put a plate in the pan, and lay parchment paper on it. 7. Set dumplings on the plate and pour 150 milliliters water under the plate for steaming. Steam for 5 minutes over medium heat. 8. Enjoy! === GIANT SOUP DUMPLING Servings: 4 INGREDIENTS Soup 150 milliliters chicken stock 1 tablespoon soy sauce 5 grams gelatin (dissolved in 1 tablespoon of water) 1 teaspoon salt Dumpling Skin 100 grams bread flour 25 grams cake flour ½ teaspoon sugar ½ teaspoon salt 80 milliliters hot water Filling 150 grams ground pork 2 shiitake mushrooms, chopped 40 grams scallions, chopped 1 teaspoon grated ginger 1 teaspoon grated garlic 1 teaspoon sake 1 teaspoon soy sauce 1 teaspoon sesame oil ½ teaspoon salt Preparation 1. Add the chicken stock, soy sauce, dissolved gelatin, and salt to a pot and bring to a boil over high heat. Transfer the soup to a shallow heat proof tray and chill in a refrigerator about 1 hour, or until set. 2. Add the bread flour, cake flour, sugar, and salt to a bowl. Pour the hot water over the flour mixture, and using a rubber spatula, mix the dough lightly. 3.Using your hands, knead the dough until it becomes smooth and elastic. Cover the bowl with plastic wrap and rest for at least 30 minutes at room temperature. 4. Add the pork, scallions, shiitake mushrooms, ginger, garlic, sake, soy sauce, sesame oil, and salt to a bowl, and use your hands to mix until fully combined. 5. Roll out the dough on a lightly floured surface about 1.5 times bigger than a bamboo steamer, about 1/16 inch in thickness and 12 inches in diameter. 6. Gently place the dough in the bamboo steamer so that the edges hang over the sides. Add the pork filling to the center, and make a shallow well in the middle. Top it with the gelatinous soup. 7.Seal the top of the dumpling crimping the sides, and steam for 30 minutes or until the inner temperature reaches 160˚C (325˚F). Once cooked, the skin will be opaque in color. If the steam is weak, wrap the whole bamboo basket with aluminium foil so the steam won’t escape. 8.Enjoy! === Pan-Fried Soup Dumplings Servings: 16 INGREDIENTS Soup 150 milliliters (½ cup) hot water 5 grams (0.2 ounces) gelatin powder 1 tablespoon soy sauce 1 tablespoon chicken stock Dumpling Skin 200 grams flour 2 teaspoons baking powder 100 millilitres hot water Filling 150 grams ground pork 1 green onion, thinly sliced 2 shiitake mushrooms, thinly sliced 1 teaspoon ginger, grated 1 teaspoon garlic, grated 1 teaspoon sugar 1 teaspoon sake 1 teaspoon sesame oil 1 tablespoon soy sauce 2 tablespoons oil 150 milliliters water 1 tablespoon sesame oil White sesame seeds, to serve Small green onion, thinly sliced, to serve PREPARATION 1. Add the hot water, chicken stock, soy sauce, and gelatin to a bowl and mix well. Transfer the soup to a shallow heat proof tray and chill in a refrigerator about 1 hour, or until set. 2. When set, fluff the soup and break up with a fork. 3. Add the flour and baking powder to a bowl. Pour the hot water over the flour mixture, and mix the dough lightly. 4. Using your hands, knead the dough until it becomes smooth and elastic. Cover the bowl with plastic wrap and rest for at least 30 minutes at room temperature. 5. For the filling, combine and mix ground pork, green onion, shiitake mushroom, ginger, garlic, sugar, sake, sesame oil, and soy sauce until well combined. 6. Roll the dough into a log. Divide it into 16 pieces. Take one piece and shape into a ball. Roll it flat using a rolling pin. 7. Put a spoonful of filling and soup gelatin into the center of the dough. Pinch the top a couple of times to close the bun. 8. Set dumplings in a pan and pour in water and put the lid on. Steam the dumplings for 12 minutes over medium heat. 9. Pour sesame oil in the pan over high heat until the bottom is crisp. 10. Serve with sesame seeds and scallions. 11. Enjoy!

Thank you so much

Thank you soooo much )))

Ajay Weinstein you’re so nice!!!

Thats cause it is. Japanese people like Chinese food. Surprised?

@@jjtc6881 no but it is tasty Japan and most of food are from China

@@arcadiaqiu3942 tasty america doesnt only do american food

Oh fuck. Another comment like this

@@audreyli9000 ur pfp sent me-

من فضلك ارسل لي المقادير شكراً

This is Chinese food

Lmao

LMAO THIS IS MY FAVORITE COMMENT 🤣

How does Japanese music sound? I only know j-pop

Rahaf rh28 don’t learn just feelings imagining the wind flow across bamboo sounds purl