3 Dumpling Recipes COMPARED

hey welcome to sorted we're a bunch of mates in London looking for exceptional things in the food world that will help make our and your life that little bit better between stick to each other up and all the innuendos now be warned we have three chefs till we give them a limited air times and we make sure all of our ideas start with a suggestion from you [Music] hello I'm Barry and this is Jamie and today if you like dumplings then this is the video for you in front of us we have three different types of dumplings they all range in complexity and they all serve different purposes now we're going to taste them and compare them but before that we're going to show you exactly how to make them shall we start let's done these are our speedy pour pot stickers if you've never made pot stickers before and never heard of them then this is a great place to start because these are just so simple and so quick that even we can't get it wrong is what I've been told so he's all going to need for the filling ginger raw prawn big white salmon light soy sauce oyster sauce sesame oil light brown sugar and coriander and to wrap that filling up in we're gonna use dumpling wrappers some water to seal it and some oil to fight in some sweet chilli sauce to dip them in and because we're gonna need all the help that we can get we're using this bad boy [Music] tell your bus why don't I peel and roughly chop some ginger once you add all the other filling ingredients into there that's the only bit of cooking you've got a donee this really yes I've often when you cook them actually cook them this popping out there [Music] for you 84 pulse it to a rough face what so now we'll get that into these things so here's the plan Berry is gonna put a teaspoon of our filling in each dumpling and then put a finger of water around the outside each rim fold it over and close the edges then I'm gonna go around with a fork and just crimp the outside worth pointing out this isn't the traditional way to make pot stickers but this is our super speedy way and it's still going okay to cook these you want on a medium to high heat or as some growling oil to a pan and add these into the pan let them sizzle prepare into a brown on one side instead of the brown add the water for the lid on and they'll finish cooking by steaming apparently is Bassett [Music] we can make pasta cos [Music] come on yeah valid straight away yeah I don't do this very often oh don't go in the middle you don't notice this we don't want you to do Turpin these are our vegan mushroom baked dumplings and Barry is gonna show me how to make them well yeah you did so well in the last video sure all the debt we're going to use some dark soy sauce some lime juice some sockeye sesame all and you even get along and then for the filling we have mushroom a we have some shiitake mushroom and mushroom Bay it's a most amazing mushrooms spring onions ginger garlic mirin cool flower soy sauce ground oil peanuts and dumpling wrappers and of course [Music] that is too small for the hub to start we're gonna do the source you cut a line in half good now I will hook put that in there cut they can't play cause they cool you wanna get your soy sauce your sake and your sesame oil in there and then then what squeeze in some lime juice oh yeah bring that to a simmer and let it bubble away probably about five minutes next up we're gonna make our mushroom filling Barrett how do we make our mushroom filling well James you're going to need to crush and finely dice your garlic and your ginger and then chop up our mushrooms - no Barry I can't be bothered to finely dice any of this so I'm gonna put it in a mini chopper like we discussed you didn't let me finish we're gonna finely dice it in a mini job ah [Music] [Applause] now we're going to chop up all our mushrooms and get an inner powers and growl oil and start frying those off what's that well browned we're gonna add our garlic ginger and spring onion once that's all softened coat it in some corn flour and give it a stir up then chuck in your mirin and your soy at the same time in the meantime I am browning off some peanuts in ground nut oil we're now gonna add our peanuts to the fish processor and blitz to a crumb an emotional comes back into the pan but keep some for garnish we don't need to clean that owner because it's all in there anyways so we just put a quarter of our mushroom mix in there blitz it to a paste and then fold it through the rest of our mushrooms [Applause] I'm sure it's so smooth and let's say well I'm say a touch more salt you know I've got any salt but it slowly we've got soy exactly it's a bit more soy Felicia [Music] well it apart that's the one way that is the one right there's nothing up wet the dumpling wrappers a little bit around the outside hmm just to make sure they stick they might not even need it and then we're gonna add the filling into there and just wrap it around it so that the top is open and it's important to mention that these are vegan we're gonna get wonton wrappers which might have egg in them but these are gyoza wrappers and they're just flour and water they go into the oven at 200 degrees Celsius for about 5 minutes until the pastry is crisp and [Music] [Music] pretty special it's pretty until you come over here James and we're gonna make the traditional pork dumplings with chili oil I've got an upgrade from Barry in the kitchen with me now so we're gonna make the dough we're gonna make the filling and we're gonna make the sauce and this is what we're using so the dumpling skins we're using egg seasoned flour and water for the filling this time we're using pork mince ginger and lots of flavorings as well as a napa cabbage our homemade chili dipping oil uses chili flakes star anis bay and obviously oil and how about this for a lineup [Music] [Applause] [Music] first up a really smooth silky dough plain flour one and a half eggs save some egg white for later on salt and water measured out in the bowl knead it out and just when it's all come together but it's far from soft and smooth we're now going to leave it for about ten minutes to let the gluten develop before we give it a proper need for the filling I'm going to quarter the napa cabbage and slice it through the slicing attachment on the food processor and then I'm going to turn that attach them over and grate the ginger in [Music] [Applause] [Music] then everything else goes in the pork mens sugar oyster sauce sesame and suet and remember the egg white we saved that now goes in as well the whole mixture gets made in the one container and being sticky kind of meat as it gets bound up it's just contained and easy filling done we can give the dough its proper need for a good few minutes now till it's soft and elastic and the meantime we can also make a chili oil all we need to do is pour oil into a saucepan and bring it up to a hundred and ninety degrees and then pour it over the chili flakes stir nice and bay leaves in a large mixing bowl and once our oil has cooled we're gonna add some sesame oil in there as well for more flavor the flavors are incredible it's like kind of like roasted chili flavor just with like a hint of bay and star anise I love this in a season it's just a little bit look at this point the softest dough and you want to leave it for about half an hour before you start to roll out they used to miss those so we're not proving it or the half an hour is just resting it so the gluten develops further now the dough is rested we're going to roll it out into a really thin sheet to wrap up our dumplings you can do this by hand on a board or plenty of corn flour or pass the roll it will keep it super thin and consistent [Music] [Applause] [Music] oh we still got four more to go and this is gang this is getting unmanageable did you do the knob now I did the cam knob duty tips I've got reliable advice that this should be as thin as possible as you can see through it there you go well that's quite enough excitement on video once it's rolled thin cut them square a teaspoon of filling in the middle of each one dab around with water and pull it up into a kind of queen purse once you get a feel for in a bit of a rhythm it's actually quite therapeutic and you've made your own dough you've made your own filling so you might as well make dozens of these and they freeze really well on baking trays lined with baking paper in the freezer individually once they're frozen put them in food bags and you can steam them straight from frozen these ones however straight into the steamer as they are about six to eight minutes steaming [Music] [Applause] [Music] that's enough can we eat them yes please I'm gonna try without the dip staff with cheers Cheers oh I'm loving I need brown on one side to written textures I like the chewiness but the dough is a little bit chewy and then you get the prawn and lots and lots of ginger vegan yes vegan and baked dippy dippy I mean a cheese it been you don't waken you so greedy I can't wait a strong good Cheers well you can hear the crunch as we threw that the different textures and the mushroom make that meaty in comparison it's one of the most mushroomy things I've ever tasted in a really good way in place because that needed clarifying we should have made more than four and finally the pork one homemade chili I'll get involve I'm so excited for this one I'm looking for two dipping these you Cheers an oily dip Cheers Oh boys that has got a fragrant heat not just a kick of chili the star and isn't it amazing but then it closed all of your mouth in the of nice warmth what I throw that pork filling is incredible well spiced soft I'm amazed that you made those skins well that's very impressive yeah the thing I love about these three and actually it tends to happen in everything that we do in this series is that you can mix and match and so if you want to go to the full effort of making your own skins but you prefer to have the porn filling knock yourself out I don't think you lose anything by make using pre-made skins because that's how 99% of people dumplings and the pre-made skins are amazing and the only difference I get from that is not necessarily in quality but in satisfaction from knowing I've made my own mm-hmm I quite enjoy that I think you've just started cooking as a whole that is an amazing that is an amazing way of summing up why cooking is better than buying food how do you think we did do you like I don't bring some if so then please do like this video I've always liked your dumb please make sure to like this video make sure you subscribe make sure you click the bell to get notified every time we upload a video every Wednesday every Sunday four o'clock we'll CNN goodbye five as we mentioned sorted is just run by a group of friends so if you like what we're doing then there are loads of ways that you can support us and get more involved everything you need to know is linked below to start we're doing the sauce you cut the line oh it works so close let's give it five more times and then we cut

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Views: 550,769

Rating: 4.9390354 out of 5

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Id: pcYLqeZrvBc

Length: 13min 42sec (822 seconds)

Published: Invalid Date