$135 vs $13 Dumplings: Pro Chef & Home Cook Swap Ingredients | Epicurious

dried scallops dried scallops are scallops or scallops I mean I know what a scalp is I just don't know how to say it Hi I'm Chris I'm a professional

chef

and in this box are all the

ingredients

for a batch of 135

dumplings

Hi , I'm Emily, I'm a

home

cook

and in this box are my 13 dumpling

ingredients

uh-oh, bye-bye dumpling box, okay, something feels expensive, okay, I think I can work with this, I love

dumplings

, I love it. a dumpling is what I want most of the time. I have always loved dumplings since I was a little kid, they are a big part of my life.

I feel like all of a sudden my dumpling making experience is incredibly lacking, but I'm going to give It's my best shot, this is a lot of stuff, so for my dumplings I was planning on making king crab and Heritage Berkshire pork stickers. I had some great ingredients to work with for my filling. Had a beautiful Berkshire Pilot pork belly and excellent ones. king crab ginger and scallions fermented black beans I don't know how to use this soy sauce water chestnuts and oyster sauce I always wondered what's in oyster sauce, it's oysters and all I needed to make some

home

made wrappers, flour, oil vegetable and kosher salt and of course a bunch of special ingredients to make my favorite sauce, high quality dried scallops, which is what I totally knew existed.

It had lard extracted from the Berkshire pig. and scallions and cilantro this is cilantro this I recognize this this I know believe me these meatballs are going to be very, very special if I had to describe my feelings right now in one word that word I would be overwhelmed worried about Emily's recipe I have a few more ingredients simple ones that you can find in your kitchen or your local supermarket soy sauce ground pork sesame oil cabbage some beautiful ginger scallions that we are going to cut we have some eggs some dumpling wrappers with rice vinegar and a little garlic these ingredients They may be simple, but I think I could use my

chef

skills to make them even better if I had a guess, I would say that all of this costs about 15 oh, so if I had to guess, I would say that all of this costs like a cool hundo. right, it's an expensive dumpling, so I have my magic recipe book that chef chris sent me, it's just a list of ingredients, no recipe as usual, oh okay, king crab and berkshire pork stickers traditional, now I know what a pot decal is.

So it's a good start. I have never used Pork Lord. Well, I guess I saved bacon grease. Lard is one of those things that people say, "Oh my God, lard, what am I going to do? How do I do it? It's really just." pork fat and you want the fat to be in a liquefied state lard is your friend and dipping sauce is fine so a lot of this stuff goes into the dipping sauce which is news breaking down this dipping sauce if you're taking this beautiful lard and you add all those aromatics and then you can add your reconstituted scallops and then you add your soy sauce and once you whisk all those things together, they blend together and you'll get a beautiful sauce, so this is what It makes me nervous. but I'm going to do the best I can and the best I can is talk to Rose Hi Rose Hi Emily How are you?

Hi, so I'm making king crab and Berkshire Heritage pork decals. Wow, one thing you want to do is make sure you have the same amount of filling in all of your dumplings because they will

cook

more evenly that way, great, that makes sense, okay for the wrapper. I really don't know what I'm doing. I'm going to estimate and say, "go ahead." just two cups of flour and then a little less than a cup of warm water and a little bit of salt and then you want to knead it for a couple of minutes and then let it rest after you rest it.

You'll want to cut it into quarters and then take a quarter and roll it into a thin, thin log. Then you'll want to cut off about an inch, take it in the palm of your hand, and press it down. first make a small circle and then turn it a quarter turn turn it a quarter turn turn it a quarter turn here's a little secret, although I think the center should be a little thicker than the edges, the edges are what you're going to crimp and the center will be, you'll actually flatten them a little bit so they can make maximum contact with the surface, so with the sauce to dip the sauce, because the pork fat is solid at room temperature, you want to heat it up.

Lift it up and then pour it over the ginger and aromatics and then you'll add the other ingredients but what a fabulous combination of flavors yeah I bet it will be delicious fry them first and brown them well and then steam them. For them you want hot oil and you want to make sure you get a crispy brown color on the bottom, so you'll want to let it sit there for a while. I think this is going to be delicious. Thank you very much, rose. I'm always happy to talk to you, Emily, thank you. Bye, do I feel confident that I can do this successfully?

Well, no, but I feel like Rose believes in me. Let's make some dough balls. So the first thing I have to do is of course make my dumpling wrappers, so let's make that flour with a tablespoon of salt and a cup of hot water and no, I don't know where this dog kettle came from, so the next thing I'm going to do is pour in my warm water and just turn this puppy on oh you might need to turn up the bowl come on so Emily thank you. You sent me these fantastic dumpling wrappers, but I think it will be so much more fun to make our own and it's really simple.

All you need is a little flour, a little salt and a little water which I have simmering in there and generally it should be somewhere between simmering and not quite boiling, you really just want start mixing this on the lowest setting and then once you start kneading you don't want to go any further than two types of sounds like it's screaming so this will take a few minutes it will be about 10 minutes of kneading I could go on with other things or you can just look at it without thinking, do you think it might be a It's a waste of time, but what you're actually going to do is train your eyes to see what stage the dough is at, so sometimes it's good just step back and watch the magic happen so the dough has been working for about 10 minutes now and that's what you want the dough will be completely kneaded and the gluten will develop and look like this look that's pretty good Formed like all of those, you'll have to sit this out for a bit. a little a few hours it's great overnight it's also fresh wrap it in some plastic put it in the refrigerator and we'll be back in a few hours okay so it's time to fill so let's start with our cabbage it's a very hardy vegetable .

I think one leaf should be fine and it has a little stem in the middle and then we're basically going to chop it up, that's what you have, so the next thing we're going to do is make the filling for our dumplings and we have to start from the top. , so we'll start with the king, so I'm going to try to remember what Rose said, so you'll see that there are a couple of joints on the crab's leg. You can actually break those joints. Push them against the way they are. you want to fold it over and then there's a slightly soft part that's on the inside cut along the length of the crab leg and you'll have this beautiful piece of crab meat and then you'll probably want to dice it up for the filling, this can actually oh just se snap oh okay yeah what's going on oh honey this is so intimidating and then this I guess there's good meat here so I'm going to go get it I see there's meat everywhere so that's worth a leg ? of crab meat and I feel that it is enough for my dumplings, okay, so let's grind this crab meat, okay, try it, okay, so the crab is all chopped and ready to use in the filling of dumpling, look at that look, look how much crab was in that one. leg, oh, I'll eat you soon, let's move on to our aromatics and you just want to cut the skin very thin, you can go down a little bit to the white part, but this should be good ginger, also cut it very thin lengthwise. then across and last but not least clove of garlic, you can crush it a little in the next step for the filling.

I have some chives and my water chestnuts, which I know exactly how to prepare and I'm going to chop them. next water chestnuts okay so I guess maybe cut this top off because it looks like a skin that's okay and we just have a little bit of black pepper we have an egg and the egg will provide a little bit of richness and it's a little bit a little bit of binder and then the rest of our seasoning so soy sauce a little bit of sesame oil this is a very strong oil a little goes a long way so we have our ingredients in the bowl and like I said , you just want to mix this up.

Well, it's as simple as mixing well will remove all the air from the filling, so the water chestnuts are ready and I'm almost ready to mix everything together here. I only ended up using a pretty small piece of that pork belly. but for these dumplings, this seems like the right amount, just making sure I have everything finely chopped, so here are the things that go into the filling, obviously, we have our beautiful crab, we have our scallions, I also chopped up some ginger , I have my water. chestnuts, I have soy sauce and oyster sauce, pork and then these are my fermented black beans and I'm going to mix them and then it's time to make dumpling, so Rose said to cool this a little bit, so I'm going I'm going to do that and in the meantime, I'm going to get to work on my sauce, the rest of the filling is going to go in the refrigerator to chill for about an hour and then we'll come back and start forming our dough balls and in the refrigerator everything will be good.

The first thing I need to do to turn this into a dipping sauce is to start shredding these dried scallops. I have dried scallops. Heck, you can grate them first because they're dry and hard and then you're going to reconstitute them in a little bit of warm water, not hot water, and I would say since you're grating them first, you're going to want to do it for about 15 or 20 minutes, if you like. You leave them in the water too long, they will get soft, so I really want to see it, I'm surprised how soft they actually are.

I thought they would be really hard to shred, but this is super easy. If you're ever asked to shred dried scallops, say I can do it because I'm sure you can. Not okay, shredded scallops and I'm just putting a little bit of warm water on them like Rose said and then we wait for sauce time, we're going to add some ginger, scallions, garlic and all those great aromatics and then I'm going to change this rice vinegar for something a little more aromatic and a little more flavorful and that would be this canned chin vinegar, it's darker, it's a little bit like what you would think of balsamic vinegar, so let's put that together.

Now I'm going to save my lard and heat it over medium heat. Nothing bad ever happens in between. Chef Chris, thank you very much for the butter. This is a really complicated sauce. I wish you were here to help. We have these. types and let's start cutting them, let's put the scallions in there, we have to cut some ginger. Ginger can be very fibrous, so when you want to cut it quite small, next we're going to put a little garlic in the sauce. let's move on to the seasonings we put the soy sauce in half a cup of soy sauce sesame oil use it sparingly and a little vinegar, the vinegar will reduce the salty taste of the dipping sauce and will go away to provide a little sour taste and vinegar and here it is, this is the dipping sauce for our dumplings, so here I have my minced garlic, my minced ginger and some sliced ​​scallions that I'm going to put in this bowl and then pour. my butter on top wow oh it smells like bacon thank you half a tablespoon of white sugar and then I'm going to do one tablespoon of sesame oil one tablespoon of this sambal chili paste two tablespoons of this vinegar it smells like balsamic and three quarters of a cup of soy sauce I'm going to go ahead and stir it around a little bit with my fork, it smells really good, it smells really good and now I'm going to chop up this cilantro and throw it in and I'm just going to drain my reconstituted scallops and then put them in here and we'll give it another stir and we'll have our sauce.

I can't wait to put this on my dough balls and then put them in my mouth, we're going to start folding our dough balls now this is the fun part, I'm going to use like a third of this dough and then I'm going to wrap the rest again so it doesn't dry out because dumpling dough can dry out pretty quickly. We will take our dough and make our circles, we will cut them into quarters and you will make your logs with these. Let's start recording about the size of your thumb, you're going to spread the flour and put some on your rolling pin and you're going to make your dumpling balls, now just boil them in your hand, a nice little ball right there and then on the table and you'll have a small circle, so just back and forth with the rolling pin. make yourself a nice little circle of dough ball, okay, so I'm just going to turn this into a little ball and then I'm going to roll it out,spin, spin, spin, spin, pink, she said aim for a thicker center and thinner sides, so I'm going to do that or I'm going to try to do that, that's the aspiration anyway and she said between four and six inches in diameter okay I'm going to say one is good eight hours later so a little bit of uh filling again one of the things you really want to focus on is the same amount of filling per ball of dough and you want try to make as much filling as possible per dumpling. as much filling as possible in the dumpling to squeeze out all the air, oh boy, Emily, come on, become a circle, become a circle, oh boy, that's fine so you have the filling in the middle and you want to fold it like a taco, once it's folded you take one side and pinch it and then you just make the fold you put the excess wrapper on the right side up and then Do it again and then you do it again and then you just form the dough ball and that's all he wrote, that's it, that's the dough ball, I'm going to put my tablespoon of filling in, we'll see if it's enough stuffing, too much stuffing.

I don't know yet, I'll take it as a small cue and then get started. Did I make them too small? No, I'm doing a terrible job, okay, that's terrible, well, I guess technically it's a pretend dumpling. You never saw this. I usually watch tutorials while doing these kinds of things. I don't have that luxury because I'm the tutorial right now, so we're going to do our best, so if you're pinching and then you're begging, that's okay. Dumpling number two getting better every day okay, well that one's a mess, but you know, I heard the third time's the charm, okay, this is the time I can feel it, this one's going to be a good one, I've definitely lost the check.

It's been a while, but I can say that we have prepared up to a thousand dumplings a day. Well, this will be the good one. If I received this as a dumpling order from a local Chinese food place, I would say yes, that's right. what a dumpling looks like I have no doubt it's almost correct, well, eight dumplings were made, so I did my best. I'm not going to say it was good, but I did it. My dumplings are made and now I have to cook them. I think number three is my best, maybe number four, so we have half a dozen dumplings.

That's fine for now. We can definitely start cooking and let's do it right, let's see what happens, so it's time to make the dumplings as we are. What we're not going to do is we're not going to put our dumplings in water and then let them become pot stickers. Today we're going to put our dumplings in the pan and I'm going to take some tapioca starch and let's make a dough with it and we're going to pour that dough into the pan and while the dumplings are cooking, we're going to form a really beautiful crust, let's see how it goes well, so a little bit of vegetable oil.

Lower this heat, we're going to put our dumplings in the pan and now we're going to make our tapioca dough, so this is half a cup of tapioca starch and then you're just going to add about three quarters of a cup of the water mix well and then it will go into the pan with the dough balls. You don't want to pour it on top of the dough balls, you just want to pour it into the pan and then let the dough do its own work. Turn the pan. a little bit and then you're going to add water so you can start cooking the dumplings and the water is going to cook all the way down and then we're going to lift the top and you're going to have a beautiful plate of dumplings okay so first thing What I'm going to do is turn on the stove, put them on medium heat because nothing bad ever happens on medium heat and I'm going to add my vegetable oil to the pan.

Okay, it's time to do this and now I'll leave you two alone for several minutes. I have no idea how long to let them cook. I just feel like I've lost track of time. You want a high flame now so that the water boils as quickly as possible. By the time the water is almost completely cooked, you will lower the pan so you can control the heat of the pan, which totally controls the cooking of your dumplings. dough, it doesn't take long, maybe eight minutes after pouring in the water is fine, these look nice and golden on the bottom, so I'm going to pour in my water and steam them, it will be fine, it will be great, everything is fine , so I can hear the water boiling right now and you.

I know, obviously, you hear the water inside, you want to lift the top and you want to take a look, but take a few more minutes. I wonder how they'll do there. They are beautiful little dumpling friends. Are good? They are fine? they love it so you should have a clear lid here because you don't really want to lift the lid until the water is basically gone so now the water is gone and you can see the crust forming and you'll see the dough balls inside. the pan surrounded by this beautiful white tapioca bata crust and now we just have to play with the heat a little bit to develop it and then the dish will be ready.

I guess I'll open them up and just take a look. I just want to see what they look like, oh, they're very soft, so they look pretty similar. I'm just going to add a little bit more water and skin, although a little bit more because I think they could use just another one. minute or two that could have been more water than it was new this is about a tablespoon of water I think it will be fine if it's not fine then it's not fine but I think it will be fine As grandpa always said, this is almost ready and you'll see the tapioca starch forming that crust, basically, when you eat it, it will have that crunchy but chewy texture that will stick to your teeth and it's so fun. to eat, let's finish this and take one more minute.

I would say that the water is almost evaporated. Okay my friends, I think it's time to check these puppies out. Yeah, okay, I'm going to turn that off because the water seems to have evaporated quite a bit. I'm going to take my little spatula. I'm going to enter here. Oh boy, oh boy, okay, I just have to put them together with the sauce and that's it, so these. You're almost done, you're going to put out the fire and do the fun stuff. You're going to slide the dumplings onto the plate, which means you're almost ready to eat, so it's time to We're ready to serve, let's cut some scallions lengthwise, thin, simple cuts and sprinkle some ginger over the plate and we will pour a little of our sauce on top and that's it, the last thing I have to do is plate it. pleated I hope Chef Chris isn't disappointed in me.

I think they are good, but I also know they are not perfect, but I think they are good and I really can't wait to eat them. They smell very good. This is my version of Chef Chris's meatballs. I hope he isn't disappointed and this is my version of Emily's meatballs. I am very proud and looking very sweet. First time making meatballs. Well, it's time to try my meatballs. This is the moment of truth. That looks pretty good, right, it looks like a dumpling. I'm just going to dip it in my sauce. I made the bases a little thick and crunchy, so they chew a little crunchy, but I think it's good. and the ginger and garlic add their deliciousness and then the sauce has so many more flavors and they are all good, I have to go to bed, I have been on a roller coaster, okay, if mine are this good, it must be out of series, out of series. graphics, so here we have a pot sticker with a lattice crust and a canned vinegar and soy sauce.

I can't wait to try it, that's good, they are very good, chewy but very crunchy fillings, beautifully cooked, nice and juicy, crispy crust, scallions, ginger. What else can you want? I look forward to speaking with Emily and seeing how she fared. Hello. Nice to meet you, Emily. How are you? I hope you knew that. You know some good things about the recipe. You want to see them? Surely you can see. the little bottoms have a nice seal that's great and they look tight that's a nice tight seal the skin looks good thank you I'm hungry I can definitely get them your recipe came out great can you see yes those are?

Your dumplings, emily, they look great, they look much better than my dumplings, take it from someone who makes dumplings all the time, you know you should be proud, I think it turned out well, I mean, it tasted delicious, but I thought my folding is so bad. and I'm so sorry, don't worry, don't worry, look, I always try to tell people you know you're making the dumplings, it's all good, it's all good, everyone's trying to make them perfect, it's one of those things that you will never do. be perfect the first time just keep practicing and it will happen, but keep practicing you know you can and I will know, I'm sure you did very well, thank you very much, it was a pleasure meeting you, I appreciate it, thank you. bye