Traditional Potsticker Dumplings 煎餃 | The Dumpling Sisters 

:) We appreciate that heaps!

其实我是进来看看评论里有没有人强调不是中国新年，是亚洲新年或者农历新年的，哈哈

我跟你有一樣的想法 Yes this is traditional Chinese. I'm from HK. Deal with it.

Thanks for confirming it!! I'm totally gonna make some tomorrow!

These ARE NOT CHINESE They are Japanese...You do know Gyozi and Dumplings are different??? Clown

Okkk..... Great!

Def. not 20 ml water 🤣🤣

220 ml of boiling water

Ruxeus thanks!!

Thanks🤗

Akiiiii Elladara

Akis Petretzikis s

Akis Petretzikis sultan

yes exactly!!!

Synergy!

Rosie 47 thank u lol

Rosie 47 wow. Thanks!

Rosie 47 You da real MVP

And because it's metric it's easy as well. 220ml of water is equal to 220g. Just use the scale and forget to convert.

im confused, does everyone using non metric make sure that their cups are exactly the same size as everyone else's? cause using cups as a unit of measurement seems to me like the easiest way to get quantities wrong: i could be using a really small cup or one as big as a bathtub and no one except me would be able to figure out the correct amount by just reading 'a cup of flour' in the recipe.

Any tips before I give this a go?

Sarah B did you try it yet?

Sarah B when you do the dough it won't be somoth imidiatly so don't panic . The dough is very steaky so flour is you Best friend. Try to not make the circle of dough too large . +don't be afraid to put to much boch choi (it Will shrink ). (You can serv it with nem dressing it taste also good )

Yeah, let me say a few tips. I made this recipe and it was delish! I used 2 and 1/2 cups of flour and almost 1 cup of water. This mix will be crumbly at first, but do not worry! When you combine a bit more, it will be fine. You do need to kneed for ten minutes for it to completely smooth. My filling was chopped beef and chopped purple cabbage and celery . I used the amount of beef suggested and 1 cup of veg. Even this left 1/2 of the mixture even after the 32 dumplings. When you put the mix in the thing, try to pinch the left, middle, and right sides. Or just do that finger thing she was talking about. But whatever you do DO NOT LET THE MIXTURE OR ANYTHING WET TOUCH THE OUTER RIMS OF THE DOUGH. It will not fold anymore and make the dumpling come a part if you do not recover quickly. The pinching is pretty easy and I've never done it before. Overall, great and technical recipe! dumpling. As a beginner, it took 3 hours, but well worth it.

Sarah B Instead of doing the fold that was done in the video try sealing the dumpling first then folding.

Fantastic! Let us know how it goes :)

Dumpling Sisters i ended up putting it off so i could go to a chinese supermarket and get the exact ingredients and they were AMAZING! plus as it made so many i took them into work for lunch the next day and they were just as good cold :) i just want to say that as a full fledged addict of chinese food i absolutely LOVE your recipes, keep it up!

Now that's a good idea! Whenever I'll have some left over - which is usually a lot (LOL) - I'll take them with me to work and share them with my colleagues. Pretty sure they'll love the attention, let alone the taste. :D

I will have to agree as well. this video was more authentic for me! loved it

likeastarbaby yeah i thought the same! the authentic of dumplings are not represent well from nerdy nummies' vid. Well done dumpling sister!

Thank you, Monsieur! :D

Legends supporting legends

Big fan!

Gasp! Alex you're a fan! I'm your fan! Fanception!

Agreed. The rolling was the most annoying part but the rest was super quick and easy. Maybe if I hadn't done it alone it might have gone quicker and be more fun.

Wish we could upload the photo

That sounds delicious. I'll try yours as well.

Mmmm, sounds good!

LOTS of vinegar and chili oil!

Jay J.Y yeah the black vinegar sauce works just better than other sauce... I love it.

Yes, black vinegar!

luv fresh black vinegar!

LMFAO, technology hasn't really advanced that well yet. try back later! :P

Rania M Still waiting for those 3D printers to advance enough to print food, pretty soon all theese yummy dishes will be mine.

LMFAO

Rania M LOL

YOURsexDOCTOR : OMG, i'd sooooooooooo love that! :D. Katherine Hartman : LOL!

Me to

me too

Not all heros wear capes! 🤗❤️👍👍👍

Yes! They're in our upcoming book :D Great wee things!

But you *must* remember! ;)

Very pleased to hear that your grandma was impressed!!! And we love the idea of using stock, we'll be giving that a go next time!

Woohoo!

I reckon

Yea sounds like it

Definitely kiwi

Difinitely Niw Zeelind ^_^ (g'day from across the ditch)

I know, we feel funny when we hear ourselves on film...!

Cos they are KIWI gals (as in New Zealand accent) - yummy love the vids, you girls are amazing x

They have the unique rising tone at the end of a sentence thing going, typical of Kiwi females.

Some people are so ignorant! You know there ARE actually 'Western' born Chinese people living in Europe, US, Canada and all over the world. If they were born in that country they will speak like a native. Don't assume all Chinese-looking people speak with foreign (Chinese) accents.

He's not ignorant. He said it's unusual and he's right. I'm pretty sure this is the first time I've ever heard a mixed Chinese and New Zealand accent. It wasn't some sort of insult.

😮

Quiero!

Me too :)

Or just black vinegar on its own to be truly authentic

Hi Eric! This is a conundrum indeed, but let's see what we can do :) To make things easier at the outset, definitely go for a non-stick pan if you're not already using one. It's a bit cheeky but it can make a big difference! Secondly, how tightly are you sealing those dumplings? Sometimes if the pleats are not pinched together firmly enough, the juiciness of the filling can leak out. Once this liquid hits the pan it will caramelise and burn a little, and will probably contribute to 'glueing' the bottoms of the dumplings to the pan. I'd also recommend trying to make the dough a little bit drier next time by adding less water - as long as it is still malleable enough for you to pleat they will still taste great. You could also try dusting the bottoms with a tiny bit of flour before putting them into the pan. The only other things I can think of at the moment are: 1. try using a fish slice to wedge the dumplings off the pan, and 2. make sure that the water has properly evaporated off (i.e. the dumplings have dry bottoms) before trying to lift them off. But it sounds like you were already at that point! Hopefully this helps - do let us know how you get on!! x

The Dumpling Sisters appreciate you providing some quality suggestions! I'll try to secure my pinches even further, but it almost seems moot when you consider that we're just dumping water right into it anyway. Drying out the dough would make some sense, but my dumplings are sliding fine in the oil before dumping the water in, so that might not be the answer either. I'll end up getting a non stick pan if every other method fails (worried about how hot it gets when covered and steaming), I'm just always seeing dumplings made in chinatowns/authentic environments everywhere w/ the cheapest stainless steel pans being simply covered. By the looks of the one you two used, that wasn't nonstick, and you used less oil. What is this magic!? haha

***** Thanks! Just bought a non-stick pan, so haven't tried making them again yet but will try one last time with a fresh non-stick surface, then I'm steaming like you recommended! Healthier, but better? Questionable! :)

Jesse Garcia Good point! I'll hold off on doing that with a nonstick, but for my next trick....breaking out the stainless and doing something like that! :)

use a non stick wok, easy

Freeze raw - no need to defrost, simply steam them.

Ooooooh! Now THAT sounds exciting! We haven't tried it - has anyone else given it a go?

Devarati Ghosh chocolate baozi taste really yummy, but i dont think these sort of dumplings will suit well with chocolate.... in my country its called kuotie

you can search for some mooncake videos, that's a desert for mid-autumn festival in china.

Search for Polish Pierogi festival - they're breaking the mold over there. Chocolate and banana...... Raspberry and White choc cream Mmmmmmmmmmm :D

Guanyang Huang not Kiwi, that's a Hong Kong British accent...

+Bill Roberts I checked their own RU-vid channel and they are from new Zealand.

Noooooooo that's a Kiwi accent. Where are you from?

they used homebrand flour

Definitely a hint of the old country there though.

P O P S T I C K E R S

+asdfghjkl lmfao

+Davie Franklin K

I know.....well being in a pan full of oil will do that. Next time sit them aside before digging in.

+brosep 263 😂👍👍