It’s crazy how fast I could eat a dumpling compared to the amount of time and effort that goes into actually making them. They looked like they came out really good!! And those devices were cool too!
Amanda, it reminds me of the long weekends my friends and I would spend making pirogi. A case of wine, pounds of ingredients and a Sunday full of Nom nom. So worth it!
My late, half Polish, half Ukrainian paternal immigrant grandmother, made great pierogies. She taught me how to make them, when I was a child. We never had that tool to make them. Thanks for sharing this. Cheers!
Same!! I can easily make them without the tools but I just recently thought i could use some tools and I have found those exact tools online and just came here to see how week they work :). Guess they did pretty good job so I might order them. 👍👍
I just bought these dumpling making tools and tubed how to use it, and found you guys, and now I know what the tools do. Now next step tube recipes 😋 ½ way through my journey.
Since american ground beef is minus most of its fat, when using ground beef it is a good idea to add some oil to the meat and mix it well before adding other goodies. The same if using lamb, goat, or venison. And the oil of choice for such meats is corn oil. But y'all did great and made me hungry (which is funny since I just got done with lunch!). Can use other items in the mix like shredded cabbage, carrots, or even radishes. Or, some kimchi! Yum!
Depends on where you buy your meat, and whether a person reads labels, but 80/20 is pretty common and doesn't need added fat very often. Since no place local sells goat or venison (except venison burger brought in from out of state), I can't speak about that commercially. Privately, I really like goat and venison. I have never cooked goat, only gotten it from other people already cooked, but I have not yet used venison in a recipe where I needed to add fat of any kind. It's not that those kinds of recipes do not exist, but when I am able to get a bit not already ground, I use it in just 2 recipes: a roast or jerky. A friend taught me a no-salt version of jerky that keeps a while if refrigerated, and that is usually my go-to.
11:35 Cooking videos with bloopers are so much more fun to watch, more authentic than perfectly filmed ones. I think it brings out people's characters and it's funny as hell. Perfection is so overrated, so yesteryear! Bring on the bloopers!! Diversity is the future!
Don't break the first rule of Mixey Club. Thanks for the definition of window pane. Wow, that was a lot of work. Glad they turned out so good. Cheers to you!I
We do “pierogi” days (outlaws are Ukraine), and we use big mouth glasses to cut the dough. It’s a big deal, so like 15 of us do it together. Fluting is the part I suck at, so the second device was cool :)
Yum!!! Those looked great! Just make sure with pork that they are cooked enough :) Back in a former life, we used to have dinner parties with friends making various types of homemade pasta. Basic dough is easy, add in any herbs or diced veggies, and roll them out using an Atlas pasta maker - we had the various attachments for the different types of pasta. Loads of fun! (Set up several friends on blind dates that way) Have a great weekend!
Yes, Gyoza (Gee-yo-zha). That's the correct pronunciation. Looks like your dumplings had come out looking fantastic! Have you both ever tried making Vietnamese Spring rolls, Chinese Egg rolls, or Filipino Lumpia? That would be great to see you both make one of those in a future episode perhaps. This was still fun to watch. Well done ladies! Have a great weekend my lovely friends and stay safe out there. Sayonara!
Way cool! I discovered the tool for making those little rascals and will use the recipe you are using. I love, love, love potstickers...I will use the pasta attachment for my Kitchen-Aid to roll out the dough.
i decided to make those dumplings things today (down here in New Zealand). i found your video easily and thank-you gals for showing how to make those.....
Hahahahaahah oh yeah! Totally forgot about that. I burned my self dropping my hair crimper so I put some ointment on it and didn't think of how weird that would look on camera.
Souped Up Recipes does that without the gadgets, and to compare, I don't think hers are really more work after you get to the clean up. The filling seemed pretty close, even with the beef- she allows beef as a substitute in several of her recipes. She actually allows a lot of substitutes, because she has found buying authentic ingredients hard in some places. Like you, she isn't afraid to try stuff! Love you and your channel! Bright Blessings!
That's really really really a lot of black pepper considering asian food is known for the purity and lightness of their flavors but good for you for tackling making your dumpling wrappers from scratch!
@Greg Phillips, Natalie's "Happy Food Dance" is pretty famous within the Los Angeles and New Orleans wait-staff communities...usually accompanied by the phrase 'bomb-diggity' and then later a tummy-ache from overeating. Girl's got a reputation, just sayin'.
@@JustinWheeler_LA I can imagine! I'm guessing you are the Justin, Natalie speaks of in the videos? If so, treasure her, she is an absolute beaut! Incredibly easy on eye with a wicked sence of humour. I wish everyone good health in these uncertain times x
I made dumplings from scratch once, but honestly they weren't better than the frozen ones I get at the Super H-Mart. And the time spent is just not worth it!
Applesauce and applause. Thank you ladies, so much fun. "Making the pleats, making the pleats"! Tara did it "Bomb" so a bombdigity! Entertaining as always. :) Off the subject but try www.gyu-kaku.com/locations-menus/ if and when this current unpleasantness ends. Love always. Be safe. FYI package on the way.
Hahahahah well it’s more about us trying something new that’s out of our comfort zone. Never have made a dumpling in our lives. Would NEVER say you should watch us for any education purpose what so ever.
