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Major shoutout to my friends Dara Yu and Victoria Androsz for doing the most and helping bring this video to life! Follow them on Instagram @foodforyu and @victoriaandrosz
DUMPLING DOUGH
* Ingredients *
300g All Purpose Flour
170g Boiling water
- If boiling dumplings, use room temperature water
Salt ½ tsp
SCALLION BEEF FILLING
* Ingredients *
1# Ground beef
5g Ginger, minced
50g Scallions, minced
1 clove garlic, minced
2 tbsp Vegetable oil, hot
2 tbsp Soy sauce
2 tsp Salt
1 tbsp Shaoxing cooking wine
* Method *
1. Mix together all ingredients. Knead until dough comes together.
2. Lightly oil bowl and dough. Loosely cover with plastic wrap. Allow the dough to rest for 20 minutes. Meanwhile make scallion beef filling.
3. Pour boiling hot vegetable oil over minced scallions, garlic, and ginger.
Stir beef with ginger and oil scallion mixture one-directionally with a pair of chopsticks. Mix in soy sauce and salt. Set aside until needed to form dumplings.
4. Knead dough until smooth. Allow to relax another 10 minutes.
5. Form dough into a donut shape by puncturing a hole in the center and expanding the outer ring. Keep enlarging the center hole until the outside ring is 1.5” in width. Cut an incision in the donut to turn the dough into a long log.
6. Cut the dough log in half. Then cut each half into 12 equal pieces. Flour all the dough disks and then flatten with the palm of your hand.
7. To form each individual dumpling skin, rotate the dough disk with your non-dominant hand as you thin the edge of the dough gradually with a rolling pin with your dominant hand.
8. Fill dumplings with 1 tbsp beef filling. Crimp and seal tightly.
9. Steam the dumplings in steamer baskets lined with either parchment or cabbage leaves for 10 minutes. If boiling the dumplings, cook for 8 minutes.
10. Enjoy with traditional garlic vinegar dipping sauce!
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Негізгі бет Din Tai Fung who? Homemade dumplings for Chinese New Year
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