The WCFoodies team up with the Amateur Gourmet & VendrTV for a Chinese food feast in Flushing, Queens, then go home to make some dumplings of their own.
Tags: Gourmet, Amateur, w/the, Chinese, Dumplings
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ALL.
@HungryNation CANON is amazing!
heylo, wonder if this is a lil too late for posting but i have question.
Well, I’m pretty free right now, so just want to learn how to cook stuffs, my gf likes dumpling so here i am
anyway I just want to ask
How hot should we boil the dumpling
u said 6 – 8 min, that’s i heard but should we put the fire on high or low?
because i know that if in frying stuffs the different temperature makes a lot of different.
and another stupid question what kind of flour?
Those dumplings look great. I’m going to give it a go tonight!
Keep youtube vids, use free tool: skroc pl/tuberipper
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@jcx8673 the point of buying high-quality meat is that we really try to respect the ingredients we use. our show is all about showing how you can use local, seasonal, and sustainably raised food even on a tight budget. no dish is “ordinary”; every dish deserves respect. respecting your food is respecting yourself. We based our recipe on the restaurants in Flushing, but not our approach! And you’re right, a little sesame oil in the dumplings would have been great.
sorry about your best friend. i love this recepe you guys rock!!!!
dUMPLIN GOD.. LOVE IT
Meat, I Absolutely love it fried!! My mom makes the best!! We are chinese and she started making them when she was 11. Omg you should taste it sometime!!!!
hey guys!! love your show, do you think it would be possible to do these with soup on the inside. if so could you show how??
<3 it! When it gets warmer in NY...I plan on jetting out there with my daughter....she's 9 and loves food!
Why bother buying top ground sirloin pork on just ordinary dumplings? The pork dumplings in Flushing probably has cheap (yet delicious) lean ground pork. And I would add two tbsps of sesame oil and an egg to the recipe.
@drthrax88 dude you’re canton . thats how we do in the north
btw the shape of dumplings is horrible
being a Chinese myself i would say the way u guys make the dumpling is pretty legit
its almost exactly same to how my mom made it
this video is not fucking working!!
i tryed something close to this but it was pot stickers and was made with hotwater dough tho it calls to cook them in light oil and add 1/2 cup water to it to steam it
the problem i had with this was they fell apart any idea’s for this would be helpful
Those Peking Duck Sandwiches Are To Die For. Delicious!
We just made these as a dry run for my daughter’s CampFire group meeting next week. They are doing a session on heritage, countries, and also with a tie to Lunar New Year. So, we had fun making these. A few things – we would go less on the ginger, not something we use much of; and more on the garlic. We also would double the dough recipie. We added hard boiled egg pieces to some and that was a good addition. THANK YOU for the recipie and inspiration. We’ll see how we do next weekend!
I think the original dumpling is cook by the “Steam” . I can’t explain in English but Chinese don’t put the whole thing in the
water. They use special pot that have filter and let steam cook the dumpling
love the show!
haha, at least now i hav something to compare to when my mom says my dumplings look horrid.
the thing is, you should add sesame oil in the filling when u mix it, it makes a difference! the skin of the dumpling is a bit thick though, its best when its about 2mm thick
I made these for dinner last night, my three boys loved them! We boiled them then threw them in a skillet for a few minutes on each side so there was a little crunch to them, kinda like pot stickers I guess. Ours looked about the same but tasted great. What a simple recipe, I love it!
I will try it out this weekend thank u for your advice!