- Do you just know this
off the top of your head? - Oh no. I have it on my computer screen, dude. Who do you think I am? a God? Hi guys. Welcome. This is so exciting. We are bringing you a
bi-coastal treat today. I will be making homemade
dumplings with Jackie. We are hoping that this
video reaches you in time, for Valentine's day, and time for Lunar New Year, because dumplings are a
fantastic thing to make with your family and loved ones. Making dumplings from scratch
might seem overwhelming but, I'm going to walk them
step-by-step through the process. And it really doesn't have to be, that intimidating. I think this will be fun, I don't think this will be a train wreck. (blade slicing sounds) But, we do love train wrecks. So, it's a win-win situation really. Either way, it's food guys. It's not that serious. - Hey, what's up you guys? Jackie here, and I am
with a special guest. Everybody, Nicholas (indistinct) - Hello, everybody. - My husband.
- Thanks for having me. - Today's an exciting day, we're going to be learning how to cook one of our actual favorite things to order. Dumplings! And we're not learning from just anyone. Oh no, no, no, no. We are learning, from the golden child of Delish, June herself. - I hear great things. - I feel very special that
she's teaching us today, but also very nervous. - I hear she's a great teacher, and she's got to be, because I am completely
useless in the kitchen. Don't judge, but,
- Yeah. - I'm looking forward to learnin'. - This is what this day is all about. - Yeah.
- Spending time together. (laughter) - Supposed to be fun. - You know, doing something together, learning something new.
(kitchenware crashes) - She said be careful! - And yeah, no judgment. That's what this is about.
- Yeah, I'm with that. - Okay so, should we call June? - All right I think that's the next step. - All right, let's do it. (upbeat music) - Jackie, I am so freaking
happy to finally meet you. - Oh I know! It's crazy we've done a couple of, you know, calls. But we haven't actually
worked together or, - Yep.
- Hung out with each other. And I felt like this was
honestly the perfect way to kind of, have our first little get together really. You know,
- Yep. - In the kitchen.
I think you're amazing. And I feel honestly, I feel very like fortunate and special, that I get a cooking lesson from you. - I feel like your skills are
going to be challenged today, with me. - (indistinct) knows we both
don't know what we're doing. - This is true, but me
moreso, than anybody. So, but I'm excited. I'm, I'm eager to learn. and I, I've got no judgment on this day. - That is literally all you need, Nick. Like, we all start from somewhere. We're going to make a
(censored) ton of mistakes. It's going to be okay. Are you ready, Jackie? - Let me just,
- Yep. - Okay, I'm ready. - We're gonna breathe in some
nice fragrant dumpling air, and we're gonna breathe
out all of our self-doubt and high standards and perfectionism. Because those are toxic, and we don't need it.
(deep inhaling) (deep exhaling) - And now we're just going
to have some (censored) fun. - I like it.
- All right. (woos) All right, so today we're
gonna make three things. We're gonna make some dumpling dough. We're gonna make some dumpling filling. And we're gonna make some
dumpling dipping sauce. So, we're going to make the dough first. And for this, all you need in terms of equipment, is a heat proof, medium, large bowl. And some boiling water, and a pair of chopsticks. - So, I have some
chopsticks from take-out. We're going to make that work. - I use my hands. - That's great. That's it.
- Cup measure. - And then you're gonna
set some water on the boil. - Oh, perfect. - But I mean you could just eye it. (indistinct chatter)
- I don't know how to eye it. - Do you see how tense we are already? We're like," Okay, where are the bowls?" Okay, bowls.
(Jackie laughs) - Inner peace. Inner peace. Okay, you're going to grab
some all purpose flour, some corn starch, some kosher salt, and, that's it. Okay so, - These are adorable. - You're gonna put, 1 3/4 cup of flour in your bowl. - Okay. (indistinct chatter) - At home just measuring this on a scale, it's about 220 grams. - Look at this seam work.
- What, what temperature do I, like do I put it on high or low, for the boiling water? How long is it gonna take? - Nick, we're just boiling water. Don't overthink it. Okay, that's my arena. I overthink things. You just go with the flow. - June is gonna to put
me in my place today. - I love it.
- I love it. - I love the (murmurs) actually. - For everyone at home, I put it on medium. I don't know. - You put on high when you want to boil. - Oh okay. See, she knows more than
she thinks she does. It's boiling water, babe. It's not rocket science.
- Touche. - We're going to get through this. Okay. All right. - These are nice. I like these. (Jackie laughs) - Thanks babe. - Have you never used your
measuring spoons before, Nick? - Nah, I eye everything out. I eye everything out June. - What do you mean you eye everything out. - Everything. - You don't even cook anything. - I use tea in the morning. - Oh, okay. Okay. - And then you got half a
teaspoon of kosher salt, going into that bowl. And then you're just gonna
mix all the dries together, until they're well combined. And the cornstarch kind of
disappears into the flour. You don't want the
cornstarch to be clumping, when the hot water hits, because corn starch has
a tendency to gel up. How's your water doing? - The water is, - Not boiling yet. - It's bubbling. - While the water is boilin', can, can we talk about, can we talk about your cabbage? - This is the cabbage
that they got for me, is this, is this not the right type of, is there, is there different types
of (gagging) cabbages? - Maybe that's just like local, organic, California, Napa cabbage. I mean, you guys got all
the good produce there. - I mean it does look beautiful, but it's obviously going
to change the taste yeah? - You know what? We're going to work with what we got. All we need is one cup
of shredded Napa cabbage, for the filling. So Nick, if you want to start rinsing
off all of your veggies, since we don't like any grit
or pesticides in our veggies. We're also going to be
using some mushrooms. - Water's boiling.
(woos) - You're going to take about
a 1/3 cup of boiling water, slowly streaming it in, as you're stirring the
mixture with your chopsticks. (water running) - Feel like this is gonna, I'm sure that there's a
better way of doing this. But... - You want to tilt the pot to one side, so that the water collects higher and then dip your measuring cup in there. - That's fine.
- It's almost therapeutic, to rinse that. - I think, prepping veggies
with no time constraint is one of the most certain
zen things you can do. - That's a strong left arm, baby. - Oh gosh.
(June laughs) - It's perfect. - Okay, there we go. - Slow and steady, and just keep moving the chopsticks. And you can go a little bit faster. - Okay.
(Jackie laugh) It's not going to be enough, because we're going to go in with two tablespoons of
room temperature water. So, the reason why we use boiling water and room temperature water, and also a little bit of
cornstarch in the dough. Is that I find that this
combination gives it the most pliable texture and like, a very pleasing mouthfeel. Where you get a little bit of bounce, but you still get a nice
soft dumpling dough, that you can just sink
your teeth down into. Okay, so Jackie, now you're going to swish
your chopsticks around, but you're gonna see at one point that it's just gonna stop incorporating. And you're gonna to be like, "June, this dough is way too dry." I just did this last night, I know it looks way too dry. What you're gonna do now, is you're gonna take your other hand. You're going to peel off all the dough that's on your chopsticks. And you're gonna go in, with your hand and start
needing that dough. - Yeah.
- Get in there. - Maybe Nick wants to help later, but you're gonna do this
for about 10 minutes. - Do I do anything with this yet? - This is nice.
- Yes. Nick, you can actually chop that very, very, very finely as fine as you can go. Kind of like coleslaw texture.
(laughter) - Many knives, why do we have so many knives?
- I'm a knife guy. I'm like,
(counter thuds) a total knife guy. - Nick, I want you to hold those knives away from Jackie please. (laughter) We got this Nick, the easiest way to cut your leafy cabbage. Is you stack all the leaves up, like a sheet,
(indistinct chatter) on top of one another. - Like some cabbage? - (murmurs) the cabbage. - And then I want you to cut it crosswise, down the half, and half, - Like this way? - No, the other way, - This way? - The other way.
Yep. - This is.. - What you're going to do is, take the leafy part of the greens and roll it up into a cigar. - This is really cool. This is, I've never learned this. - This is fun. - This is awesome. I'm sorry, I'm so. - Once you have the cigar rolled up, you're gonna go with your knife, in a sawing motion. So, you're gonna be holding the cigar, with your non-dominant hand. And with your dominant hand and the knife, you're going to go (sawing noises). And you're going to shred it. Yeah. - There we go.
- Yeah. Doing great. - Good job. Good job, Nick. - Some knife safety
tips for folks at home, with your non-dominant hand, that's holding the cigar in place. I recommend that you make
a claw with your hand. So, that your nail is the
closest thing to the knife. So that, in case you cut yourself, you slice your nail
first and not your flesh. - Just go slow. Are you getting a work out? - Yeah. This is actually a lot easier than the, the dough that we made for the pasta. - How's the dough? It looks like it's coming into one lump. - I've pretty much got everything. - Awesome. So put it back in the bowl, 'cause I still see some dries in the bowl. And what you want to do now is, instead of adding water to the bowl. To get all of those straggly dry bits. I want you to run your hands in the sink, and just dampen your hands and then come back and
keep working the dough. And slowly, the little tiny bit of moisture
left on your rinsed hands, will help you combine the dry bits back into that ball of dough. - I've never been so focused
on anything in my entire life. - Oh wow. - Okay, so I want you
to take your ribbons, that you've already cut. - Is this a ribbon? - Bunch them up. Yeah, a ribbon that you just cut. I want you to bunch them up in your hand, 90 degrees and cross
slice them the other way, so that they become little tiny shreds. Jackie, can you show me the dough? Can you come closer? - You see it? - Yeah.
- How does it look? - That looks good. Are there any dry spots that you can see? - It's all pretty moist, there's like some clumpy bits. - Okay, so I would just go
ahead and rinse your hand one more time in the sink. And then just try to like
pat into those dry spots, a little bit. And then, what we're gonna
do is plop that dough, back into a smaller bowl
and cover that smaller bowl. And we're gonna let that dough rest, and then we're gonna go
hard on making this filling. 'Cause Nick looks like he needs some help. (upbeat rap music) Perfect. - Are these cuts small enough? - Yeah, that's perfect. - I think so, they look great. - I'm telling you guys as if I know, I'm like, "Yeah, looks great!"
(Jackie laughs) Okay. - Honestly, I grew up
in a Chinese household. Recipes, written recipes are a
whole new thing for me. I never grew up with written recipes. So, it's always just been
like eyeballing this, eyeballing that, a touch of that, a touch of this. And then just tasting as you go. I think most forms of cooking, is not that precise and
recipes are overrated. - Are they? - I think so. To the cabbage, we're going to add a
three quarters teaspoon of kosher salt. And you're just going to
mix it with your hands, and give it a nice even toss. This will give it time
for the lettuce greens, to kind of wilt with the salt. It'll draw some of the
water, that's in the lettuce. And it'll make the lettuce
a little bit softer, and easier to combine into the filling. Next, we're going to take
1/2 inch piece of ginger, and a clove of garlic. And you're gonna mince those. You can have Nick go on
ginger and garlic duty. - So by mince, that means I'm like cutting small, tiny, little baby pieces. - Or you can use a cheese grater, that Jackie's got. - Yeah. - She's like your, your cutting skills are kind of whack, use the cheese grater, bro. - I mean it's just faster. Okay, Nick, hold the greater horizontal, parallel to the board. You're on your side right now. - Like this, - Turn it 90 degrees the other way, - Oh! And then. The other way. - Like that? - Okay, let me show ya. Like at an angle, like this. But your grater side is facing up. - Yeah. - I feel more comfortable
doing it this way. - Okay, yep. - Are you surprised by my lack of skills? - I mean, it's cool. A lot of my friends just eat take-outs, for the rest of their life. And I'm like, if you can afford that, good for you. - I think I lowkey just
cut my nail, not gonna lie. - You can throw both
of those into the bowl. And then we're going to
take about six ounces of your ground pork in there. So, if you have a one pound package, just throw roughly less than
half of that package in there. - I don't know how much this is. How much is this June? - I feel like that's a pound, a little less half the
package and you'll be fine. - Okay. That's in there. - What's that? - How many ounces does the label say? - Oh, 16 ounces. - That's a pound. - There we go.
- Pound right? There we go. Sorry.
- Look at that. - So, slightly less
than half that package. - Slightly more than half? - A little bit more than half. - All right, Jackie. Do you have white pepper, black pepper, soy sauce and sugar? - I have, black pepper.
- Okay. - Soya sauce. White pepper.
- Yep. - And what was the other thing? - Sugar.
- Sugar. Yes! - Great. Okay, so you're going to go into the bowl, with half a teaspoon of white pepper, half a teaspoon of black pepper. Nick, I'm going to assign you the shrimp. You're going to take roughly
(tapping) the shrimp. And you're gonna make sure they're peeled, and you're gonna chop them
in a little (indistinct) - You're on chopping duty today. One teaspoon of sugar. Lovely
(Nick laughs) There we go. Pork,
- And then, Yeah. And then you're going to
go in with your chopsticks. And you're gonna start
stirring around the bowl, vigorously. Until that, whole mixture
turns into almost like a paste. - Okay. - And recap. What do I do with the shrimp? - You're chopping them real fine. You're chopping them like the
size of little pinky nail. - Oh wow. - I got this. - So what you can do
instead of chopping them one-by-one like that. You can just, crunch through all of them. And then turn them 90 degrees, and crunch through all
of them the other way. - Watch your fingers. - Yes, I will go slow. - Honestly, you still
have all of your fingers. Nobody got burnt.
- Yes. - Nobody got cut, and we're doing great. - All right. - Once Nick is done with those shrimp, he's gonna pop all of them into a bowl, and you're gonna keep stirring. Today you're gonna get
a really jacked arm. - Listen, I was just telling you, I haven't worked out in forever. So, this, if making food, you can work out before eating the food. I'm all about it. - Okay, Jackie, you can go in with some, two tablespoons of toasted sesame oil. - Do you just know this
off the top of your head? - Oh no. I have it on my computer screen, dude. Who do you think I am? a God? - I think it's important
to mix with both arms. If you do this over the course of years, you don't over-develop one particular muscle. - Okay. - It's hot tips from Nick. (light music) - I'm going to put these in for you. - Oh Gosh. - Nick, if you like, lift a chunk of it up
with your chopsticks, does it hold or does it slide off? All right! That looks good guys. - Does it?
- Yeah! - So you're going to, take it off of the chopsticks. And you're going to slide
that bowl into the fridge. And we are gonna be
making our wrappers now. Because there's two of you, you're going to take that dough, and you're gonna cut it
right down the middle. And you both are going to
be making some wrappers. - Cutting it. Boom. That's yours, this is mine. - So, what you're gonna do is, Nick, Jackie. You're each gonna take your dough, and you're going to roll that dough out, into a rope, about one inch thick. One way to even out your log, is to you use your two hands, and push in the end
towards, (laughs) Nick. - Okay.
- Jackie, I think that's longer than a foot now. And I want you to start pushing
the dough back into itself. From the two ends,
(Nick laughs) just making sure that it's kind of like, bouncing back together. It's 'cause I didn't
have the measuring tape. (Jackie laughs) - So right now, if you think your log is
pretty evenly throughout. You're going to take a knife, and you're going to try to
chop 12 pieces out of that. So, what I recommend doing, is halving the rope, first. This will ensure the most even portioning. So, if you chop it down the middle, and then you line up the two logs, right next to each other. There you go, Jackie's got it. And then you're going to
cut those into thirds. Yup. And then you're going to
cut those, into halves. - Are we lefty and righty-ing right now? - Well I,
(indistinct chatter) we're both left hand, but I'm, I use my right hand. Why are you using your left hand? I'm both. - Oh, you're both too? What? Okay, there we go. All right. This is what I've been waiting for, this whole entire time.
- Me too. - This process, I'm very excited about it. - So, you are gonna take the dough. The cut end, you're gonna place on the cutting board. And the other cut end, you're gonna squish with
the heel of your hand. The like, the meaty part
of your hand right here. - Okay. You're gonna squish it flat, and it should be pretty round, as is. - Cute. - And then do you have a rolling pin? - (in unison) No. - Wait, what?
(track scratching) - Uh oh.
(slow clapping) - All right. Do you have beer bottles? Do you have wine bottles? - We have beer bottles.
(Jackie laughs) - I'm sorry, some people probably
don't have a rolling pin, but you know what?
- I think most people, that make anything have rolling pins. - All right, well you know what? (Jackie laughs) - We adjust around here.
- Yes! That's right. I kind of like the beer bottle. Honestly.
- (laughs) I love it. - What I like to do is, roll out one way, back and forth. Turn the dough 90 degrees, and roll it out, back and forth again. - Lord. Oh Lord. - It's sticking. - Now you gotta turn it, after. - Yeah. - So, I like to turn as
frequently as possible. To maintain that circular shape. And eventually, we're working the circle
out to be about four inches. So, here's what we got. Here's what we got. Guys, once your wrapper is
about three inches across. I want you to only focus
on rolling out the edge, of the wrapper. 'Cause you want the edge to
be thinner than the middle. - June, look at yours. - Edge. - And look at mine.
(Jackie laughs) - Yours look great Jackie. - Here we go. All right. - I'm happy with this. - Okay, almost done. - Ta da! I wanna make sure we put love into these, I don't wanna get
stressed out and rush 'em. I want to put love, because
I want to enjoy these. - Oh, this one's a lot, better this time. - You did good on that one. - Think I just finally
got the technique down. We're almost finished, and I feel like, - I'm getting into a groove. - You, you have definitely
gotten into a groove, and figuring out how to roll it. None of ours are perfect. They're not complete circles but... - Yeah, they're three inches. - Normally we just order it, comes here. We eat it.
(rocket noises) It tastes good. But, I think when you put in the work, I think it makes you
that much more enjoyable. Is this something that
you want to keep doing or? - I mean, Yes.
(laughter) I think it definitely helps
you really appreciate, like you said, we just, we order 'em up most of the time. - Yeah.
- And they're damn good. - Right. - I think it helps you
really appreciate the, the culinary skills, and the work that goes in, to like the, the people behind the scenes. I want to draw a happy
face on it so badly. Can we draw a happy face on one? I'm doing it right now. - Okay, but you probably
should do it once you, Now, it's not going to hold anything. Everybody can just deal with that. - Okay (Jackie laughs). - I have my dough here. I'm ready to start, with the funnest part
of this whole process. If you are. - Yours looks beautiful. - I put some smiley faces on my dough. - Okay. I'm not sure how that works, but let's do it. So, let me just show you. I made this vegetarian version, of a filling last night. It's like kimchi, and it doesn't have any pork or shrimp. It just has like a lot
of carrots and cabbage. And I'm going to be wrapping
my dumplings with this, and you do yours. So, go ahead and just grab
like a little tiny teaspoon. We don't want to be too greedy, when we're putting the
filling into these because, especially if you're a newb, when it comes to shaping dumplings. The more filling you
put into the dumplings, the harder it is to get a crimp, and a full seal on there. So, we're just going to start small. And once you start feeling more confident, we can heap it with a
little bit more filling. So, for my very first one, I'm just going to do a little heap. Just to get your practice on. - (in unison) Okay. - And you might also want
to have a little pinch full of water near by. Just to help you seal the dough. If your dough is at all drying out, which I don't think it should be a problem because you've kept your dough under your paper-towels, dampened. But if you need, you should have it, just a little bit. - Okay.
- And so, you're going to be taking
one edge of the dough and sealing it, 12 o'clock to six o'clock, in the middle. - Okay.
- Okay. - And once you have that middle part seal, you can just go ahead and start
crimping it from either end. So, what I'm taking is, this little piece, one half of the dough, I'm pushing it in towards the middle, and sealing it with my index finger. My index finger is not
really moving, at all. It's just staying here. The other hand is feeding the crimp into, this index finger. And I'm just pressing it to seal, with each additional crimp. That's all. And once you get to the end, just use your whole thumb, and index finger hat, and just seal it completely. So, you wanna to make sure
that this does not come, undone in the pot. And we're going to do the
same, with the other side. You can use your other hand, or you can turn the dumpling around. If you feel more comfortable
doing it with one hand. - Wow. - Index finger stays in the middle, to help you push and seal. This hand helps you nudge this, crimp towards that index finger. And once we reached the end, you're just going to
use your entire thumb, and index finger, and just crimp it shut. - I mean, it, - It's a dumpling!
- The first one! It looks, it's a little smushed, but it's, it's not bad. - It's adorable. - I think, I sense now, you've, you know, broke it down for me. I think I'll do better next time. - All right so, a little spoon. - Yep. - Let me go small here. - Go small on your first
one, always a good idea. - 12 to six. - This looks a little sad. - She said 12 to six. - That's right. - Okay. 12 to six. - You're gonna be
keeping one index finger, in the middle of that seal. And you're gonna be pushing
with your other finger towards that seal. And start crimping it along the way. Just start feeding it into a fold. And this dough should be
very nice and pliable. It shouldn't be sticky
at all, at this stage. What do I do with it when I'm done. - You make sure that you're
using your entire finger, with your thumb and just
pressing it all the way across and making sure that
that seal is solid okay? You don't want the dumpling
to fall apart in the pan. - The more meat the better. Like you don't wanna be skimped out. - Getting a little over-confident boo. - No, I don't think so.
- All right. - No, I don't think so. - When that thing busts
open, don't look at me. - Okay maybe. - A little too clump, too clump of a dumpling? - Oopsy daisy. - Flip around. Oh, yeah, you pumped that dumpling too much. - I got a little too excited, on that one. - It's all good. We all do. From time to time. - I was like, let's go big or go home. And then it was like, no, I don't think so. - And there's like totally different ways of crimping dumpling too. I'm actually a newb and, you know, it looks fine. But there are way better
patterns that you can do, if you are at the God
level of dumpling making. But this is it. This is the best I have to offer guys. - Wonderful. - Wait, I need to see what you, Oh my God. Are you slicing into the dumpling Nick? - No. Nope. - That's exactly what he's doing, June. That's exactly what he's doing. - It's a very... - Are you letting them have leakage? - Nope. - Exits? - Nope. There's no leakage. - Okay.
(Jackie laughs) - She's like all right.
(Jackie laughs) you tell him, told it off. - I want to ask you guys, do you like boiled dumplings more? Or do you like pot-stickers more? - I honestly like both, when I order them, I, I normally get the boiled ones. Which ones do you prefer? - I mean, I like them both. But I think, Aaron and I are more of
a pot-sticker household. I've never met a couple who's just like, in total agreement about
liking boiled dumpings. - Is that the different terminology? Pot-sticker, when it's fried? Dumpling when it's boiled? - Yeah. - Pot-sticker in Chinese is Jiaozi, which literally means pot, sticker. And you can make pot-stickers
or boiled dumplings, out of this dumpling right now. Pot-sticker, you just need a shallow nonstick, or cast iron pan, a little bit of oil. You're going to plop these in as is. And you're going to let the bottom fry, until they're crispy golden. And then you're going to splash them with like three tablespoons of water, and lid it. And so the steam, from that shock of water, is going to cook the rest of the dumpling. And the bottom of the dumplings, get crispy and fried like that. - That looks great, Nick. - I got an assembly line working here. - There's two of you. So, I'm going to walk one of you, through just the pure boiled one. And I'm going to walk the other one, through a pot-sticker situation. - I had no concept of the process, - Mhmm. - To put shrimp and all of this in there, like these are gonna be so good. - Yeah, they're going to be delicious. How many can you crush? - I think at the height of
my dumpling eatin' days, I crushed 28.
(Jackie yells) - What if you have extra filling? What, what can we do with that? Is there any creative thing we could do? - You could more dough if you want, or you can just go ahead and
make a stir fry out of that. Like literally, throw it into fried rice, make a stir-fried rice with that. And you could also just like. put a pot of broth on boil, and spoon little bits of filling in there. And make a little tiny meatball soup. Even add some vegetables in there. If you want, to make it healthy. You know, the rest of that
head of gorgeous lettuce. That I still don't know what
kind of cabbage that is. (Jackie laughs)
- Cabbage. - So Nick, I'm gonna ask you to go find a pot, that will hold approximately, eight to 10 dumplings. And then I'm going to
ask you to find either, a nonstick or a cast iron pan, with a lid that fits. I want you to fill one, the deeper stock pot, with a water, halfway. Halfway with water and put that on a boil. And then, with your cast iron skillet, or your nonstick skillet, I want you to put it on a medium heat. And just put like a
tablespoon of oil in there, enough to coat the bottom. Lightly. We're not like frying, frying these. So, we just want a little bit of oil. - I like cooking with you. - Do you? - Yes, this is nice. - Now that it's chilled. - It's going to be great guys. They look freaking
fantastic for a first time. So, I think what we can do is, go in with about, I'm going to say eight
dumplings, just for safety. - And do you hear them sizzling at all? - Yeah, I do. - All right. We're going to let them sizzle
for maybe about five minutes. - Okay. - You should get ready to put in about three tablespoons of water into the pan. And then, when five minutes are up, you're going to pour that
water into the skillet, and you're going to clamp it immediately. And then you're going to
turn that heat down to a low. When it's like, lightly
solidly golden, not brown. If it's brown, you might be in trouble. But when it's like the color of gold, turning into autumn leaves. Then pour in your water, clamp, your lid. - That sounds like set a timer for me. - So Nick, do you want to make that dipping sauce? (clapping) - June, if you think I can. I will. - Absolutely, you can. So, I'm going to ask you
to get another half inch piece of ginger. And I'm going to ask
Jackie to find some sugar, some Chinese black vinegar, if you got it. If you didn't, you can just use balsamic
or whatever other vinegar you have on hand. Along with some soy sauce and sesame oil. And if you have chili oil, go ahead with some chili oil. With the half inch piece of ginger. I want you to sliver them, as skinny as they will go. - With a knife? - Yes. - And I feel like it's been four minutes. I should put this water in right now. Right? And top it off? - Just check the bottom of the dumplings, and see what the color is. - I'm at three minutes and 24 seconds. Not bad. - They're so pretty golden brown. This one? Yeah, they're golden brown. - Yeah, if you're happy with that color, you can go in with the water, at any time. - Ginger smells good. - I love me some ginger. I'm proud of you. (achievement chime)
Nick. (clapping)
- I'm kind of proud of myself, to be honest. - Okay, just be careful. I'm going to warn you, Jackie. When the water goes in, it hits the oil. It's going to splatter. So, try to get that lid
on as soon as you can. To avoid hurting yourself. - Water's done boiling, so should I just plop them in? The rest of them? - Yeah, if it's at a rolling boil, I would go with eight, at a time. So that, you know, they don't crowd the pan. And once they go in, they're gonna float. And that's when you
know that they're ready. The boiled ones, will take about five to
six minutes to float. - And stirring them as they go. Got it. - Yeah.
- Okay. - Just very gently, to make sure that they're not sticking to the bottom of the pot. - Got it. - And just make sure that you
have either a slotted spoon, or a spider nearby. So that you can fish
them out, without water. (pan sizzles) You can start going in to
your bowl with that ginger. And then I can read off the amounts of other ingredients I gave. - Okay. Ginger, sugar, - 1/4 teaspoon of sugar in there. And then you're going to go in, with about three tablespoons
of that black vinegar. White wine is fine. - It's fine.
Okay. - It's fine.
Yeah. - Second time. - My favorite vinegar but, black vinegar (indistinct) vinegar. And then you're going to go in with a tablespoon of soy sauce. And then two teaspoons
of toasted sesame oil, and two teaspoons of
chili oil, if you have it. (upbeat music) - Okay.
- Ohh. (pan sizzles) She said be careful.
(Jackie laughs) Are you guys gonna, eat all of it? - Eat all of it? - Yeah? - Probably. - You can also freeze these, if you don't think these
are gonna finish them. - Oh, these are gonna be gone. - How's your water level
on the pot-stickers? - It's gone. - Great. That's usually a good
sign that it all cooked. - Okay.
- Like I just opened mine, and there's still quite a bit of water. I was going to let them
cook off a little more. - Is it hot? - But when she starts dancing, that means it's good. So, it might be hot but I saw you dance. - Oh my God, I like 'em. I like 'em a lot. Hey. - So using a non-stick sometimes, they can be a little bit hard - Those are hot.
- To get that hard crunch. - Oh okay. - I'm using a cast iron, which has a much more
direct heat element to it. - That makes sense. Yeah, there's like a little
bit of crunch at the bottom. I mean, not as like. - They're tasty. - When did you try it? - I tried your other half. I feel so accomplished right now. - That's fine. - I can't tell you how
accomplished I feel. - Nick, I think you
did freakin' fantastic. I think that you should
have more faith in yourself, and, don't be mean to yourself. - I'm not being mean to myself. I'm sorry. I've just, I've never
had such a great teacher. I'm sorry. - I haven't, I haven't
taught you anything. - Yeah with cooking?
- I'm kidding. I'm kidding. - Well you teach me love, and you teach me patience. - Wow, okay. Okay
- But I'm sorry. When it comes to food, I'm in construction. I'm in like luxury windows. It's all down to how good the install is. If the install is great
and the product works well, this is the same thing. It's like, if the teacher is good. And, and you can teach them how to work. - Hot. - Then, then the product's
going to be good. You've done such a great job. - Here. Take a look before my
fingers burn off again. - Oh, that's nice. That's nice (clapping) and golden brown, and seared. That ones good. That is a pot-sticker right there. - Are you guys going to eat some? - Yeah, oh yeah sorry. We're sitting here, I was, okay. Mine compared. Okay. Yours look really big. and full, mine are a little bit more tiny, but it's okay. They're bite-sized. Mine are like miniature versions - Hold on. - Of yours. Ours. - Thank you.
- Ours. (upbeat music) It's so good! - When she starts dancing. It's a thing. - Okay so, the texture's a little all over the place. I think for me just because. Oh wow. - They're good. - It's not like the
texture's is not evenly dispersed without. It's like crunchy on the bottom. And then, I think it's
a little stale on top, where we pinched it. And then nice and soft, in
between the top and the bottom. But the taste, the flavor, everything about the flavor
is really good and on point. And this sauce is really nice. I think Nick's going to freak out, because it has a hint of spice to it. But I really love the dipping
sauce, that we made too. - I've grown, it's growing on me. - Dang, that's good. You got to try it. I'm sorry.
I want to jump, jump into the boiled one.
- Go ahead. Sorry, I'm all over the place.
- Is this pot? No, get in there.
- I'm so happy. - This is the point of the video. (upbeat music) Oh my gosh. - I love them! Nick it's, I, I honestly, I order pot-stickers.
- Oh my God. - Probably, I want to
say four or five times out of the month. I'm not even kidding. I always order them. And, the fact that I've made them today, and they taste, (indistinct) I think ours taste better, - They're really good.
- Than the ones that we order. - I've never had a better one. - Well...
- No, no, no lies being told right now. - These are good.
- I'm not kidding. - They're really good. Let me check on these.
- Oh my God. - Jackie, if you make these
pot-sticker versions next time, just make sure that you're
pinching that top really skinny. And then,
- Yeah. - You can even, if you don't have the
flat-side on the bottom, you can even fry it on its side. So that you get maximum
exposure to the pan. And maximum crust. - Yeah. This one I wish was a
little bit more crispy. I feel like the pot-stickers, there's, there's some really good ones. Some, you know, not so good ones, but that's okay. The actual taste of all of them. I'm so happy with it. And the sauce too. I love the ginger in the dipping sauce. - I'm delighted. - Guys, I had such a freakin'
blast with you today. This was so fun. I've also like not seen anyone, for an extended amount
of time, in so long. So this was just, a pleasure for me. And it's, thank you for joining. And thank you for making food. And thank you for eating food with me. - I feel like I've already known you, because I watch all your stuff. But it's been really great, just spending the day. Not only getting to know you better, but also just having a
crash-course on cooking one of your favorite dishes. I think you're one of the best chefs, that I watch on YouTube. I (murmurs) it to say, I, I do feel really special
that you took the time today. And you taught us this. We killed it. You kept the peace. Be treated him and I. - 100%. - It was, it was so fun. It was so fun. I really appreciate it. - I think I, I've voiced at
the beginning of the video, I'm completely inexperienced, for you to be able to teach us to, you know, they might not look perfect. (Jackie laughs) But gosh darn, June. - They tasty. (indistinct chatter) - I love doing this. Let's do it again sometime. - Okay, are you sure? - We're just going to ask the audience? Like, if y'all want to see this again, we're going to do it. Happy new year. Happy Valentine's day. Happy dumpling eating. Let's go. - Happy dumpling eating indeed. - Is that how we're gonna, you're gonna... - I'm gonna end it, yep. They're so good! They're so good! - Can't wait for round two, whatever that's going to be. But, Thank you! - We'll see you guys next time. (upbeat music)
