- I think this is the most
cooking I've veer seen you do. - It's because he critiques
when I make something, so he wants it to be done a certain way. It's not that I can't cook, it's just that he wants to cook-- - The tasty way. - What? (dramatic chord) - Welcome to, Without A Recipe, the cooking show where
contestants have no experience, no instructions and probably no hope. - It's a sad excuse for dumpling. - Oh my Gosh. (guys laughing) - [Ned] Brownies, dumplings, pizza, and the grand finale, cheesecake. - We're not just doing sweet, we're doing savory and
(beeps), I can cook. - Keith might not get mad. - Jesus christ. - I might not put alcohol in my shit. Oh man, this is like home. - You excited? Well buckle up cause
there's disasters ahead and there's no turning back now. (dramatic music) - By now, you may have heard that the Try Guys have made a movie and it is called Behind The
Try, A Try Guys Documentary. - You can be the first person to see it by getting tickets now to
the Try Guys live event, world premiere. - [Keith] There's gonna be a red carpet, special gusts, special surprises, live performances, you bet ya. - [And] For all the information you need and more, go to Try Guys .com slash movie. - I think it's about time we wrap this up, just like those dumplings. Enjoy the show. - [Man] The try guys are
back in the test kitchen for Without A Recipe. To kick off this season,
they're making dumplings. - I broke it, it's okay. Let's go for it. - What's your strategy this time Ned? - (beeps) it up. (Keith laughs) - You know, 2020, the world's upside down. Everything's crazy, which
means I'm going to (beeps) win. I've (beeps) up a lot in this series. Do we have anything that can help me? I flew water over the country for you? - I'm the defending season champion which means I get to be the sassy villain. Look, I read the YouTube comments. I didn't really appreciate that my dishes got called not creative though. This season I'm getting creative. Well, some might say Eugene, maybe you should like not
put alcohol on everything. Maybe you shouldn't make
things totally crazy. No, I'm just going to
go totally left field. So last season I was pretty
adversarial with the judges. You couldn't even have it,
how can you even have a vote? I just put in too much xanthan gum? I took a risk, right? Daddy's favorite. I wanted to honor my father,
that didn't work out. So no more honoring my
father, till cheesecake. - [Man] Each of the Try Guys will have two hours to make
a dumpling of their choice. Then the next day they will cook and present them to our panel of judges. - [Ned] God, why I didn't
I do this in a bowl? - No dude, this is the way to go. - This is the way you do it,
you gotta be able to feel it. - I'm Rosanna Pansino, I'm a YouTuber. Also I'm a Baker. I know food, I am a fellow foodie here. So I was a judge on last season and there a lot going on first season, so I can't wait for the second. (guys laughing) Hi, my name's Matt McLean. I'm Eugene's boyfriend and I think an excellent home cook. I think I'm better than all of these guys, so that's why I'm here to judge. Can't wait to rip these dumplings apart. - Matt, every time you watch
Without A Recipe you're upset. - Yes, you guys are horrible. - Matt's my boyfriend. There's a reason I
don't put him in videos. He watches these videos and
only says terrible things. He's kind of like the Gordon
Ramsay of the Try Guys group. - But he might want to make
Eugene lose, which is exciting. - My name is Perry Chung. I'm the chef owner of Dumpling
Monster in West Hollywood. I'm very curious to see what kind of dumplings these guys
come up with today. Dumpling Monster has been open since February of 2019. Growing up in an Asian family
household making dumplings, it's just, it's just kind of
the thing that we always did like mom would just make
dumplings during the holidays or usually a lot of gatherings. But professionally making dumplings, I've been making dumplings
for past eight to nine years. The fun part about
dumplings is there's really no origination from where it comes. There's different types of dumplings. There's a Korean dumplings, there's Japanese gyozas, Chinese dumplings Taiwanese dumplings, you know, even Italians, they
have a sort of a dumpling, which is like a ravioli. (dramatic music) - To start we're going
to be making our dough and then after that, we'll move on to the filling and the dipping sauces. - All right bakers, three, two, one. Let's make some dumps. - I'm going to do high gluten. I'm pretty sure it needs
to be like tensile. - All purpose flour, high gluten flour. Let's try one of each. - Here's what I know about
making dumpling dough, is you cover a table in a pile of flour and you crack eggs into it and then you stir it with your fingers. - Right, right, from the top down. - Yeah, I've seen it on
the internet all the time. - I've made dumpling
so many times as a kid but I'm not making Asian style dumplings. So we'll see what happens. I will be making what I am calling a Texas barbecue dumpling. See, I am Asian, but I'm also very Texan. So I've decided to squish together my two worlds into the
perfect little food. So I'm taking everything
that you might find at a Texas barbecue joint and trying to shove it all
into one little dumpling. Zach you're making Asian
dumplings aren't you? - I'm making an Asian
inspired vegan dumpling. They're going to have tofu,
a little bit of walnuts. Now I'm making vegan dumplings, which puts me at a flavor disadvantage. So I'm going to try and compensate, I'm going to put kimchi in my dumplings, I'm going to try and put some
pineapple in my dumplings. I want just that little kick of sweetness. - I'm making new Orleans
style crawfish dumplings. It's going to have Cajun
seasoning and andouille sausage and a little bit of seafood gumbo inside. My aunt, I don't know if you knew this, but she has a Cajun
restaurant in New York city. I've always enjoyed Cajun food and my aunt's restaurant, It's been really hard hit with COVID. Yeah, I'm just thinking of
her when I make this recipe. - Well I am making a breakfast
sandwich inspired dumpling. A little Turkey, sausage,
egg, and cheese in a dumpling. We love re-inventing breakfast, but have people done breakfast dumplings? Because Rosanna does not eat pork, I'll be using a Turkey breakfast sausage, gonna be wrapped up, and
then it's going to be boiled. Or steamed, one of two, I'm
going to decide in the moment. (dramatic music) - Today we're going to be
making pork and chive dumplings. We're gonna be using AP
flour and cake flour, because it's a little more common for everyone to try at home. So I'm going to start on a low setting just to get all the dough mixed up and then I'm going to
slowly add the water in. I know that you put egg and water in it. - I've got my dough, my
Old Bay infused flour and salt mixture, now I'm
going to make a little circle. - See, I'm wondering if I should like, think of my dough like
a pancake a little bit. I don't know if you've had the greatest fast food invention of
all time, the McGriddle, but I have and there is something to that breakfast sausage
sandwich with sweetness. - So what's your strategy this season? - I've gone on a real
journey between last season and this, you know, I'm a flavor, man now. - You're a flavor man. - I made a tea line, I've had
a whole culinary adventure. I'm here to take my learnings and apply it to the world
of Without A Recipe. You know, I don't want to make something boring, I'm not Ned. (both snickering) - I brought the whole plate out cause I intend on putting
approximately nine eggs. - Hey, it's worked for Eugene. - I don't know, I'm taking
what I know from making pasta. - [Keith] You got it right
Ned, I need more eggs. This is not enough eggs, not enough liquid going on over here. - Guys, it's 2020, anything is possible. This season is going to be so different. We're all going different directions. Like I might not put alcohol in anything. - So you're telling me you're not going to put alcohol in anything you're doing? - Well, we'll see but
I'm trying to, you know I'm trying to surprise
the audience, you know? - God, why didn't I do this in a bowl? - [Keith] No, dude, this is the way to go. - This is the way you do it. You know, you gotta be able to feel it. Look dumplings have been made for thousands of years just like this. I'm not going to lie, I'm maybe around that too many eggs side. - Yeah. - So to the dough, I added some salt, some canola oil right now, all
the flour has come together. But typically the question is, how long do you work the dough? I would say probably
about seven to 10 minutes. - I think in seasons
past I've damned myself by not knowing when to quit. So I'm going to say that I don't want to overwork this dough. I'm done. I'm gonna make another one. - [Eugene] Gonna make another one? - Yeah, I'm gonna try one with the gluten. - Zach, what did you just say
about knowing when to quit? - Well, I know when to quit on this one. That's the AP dough. It did so well in, in history and science. But now we're going to
try some high gluten cause I feel like high
gluten will be stickier and you need your dumping
rapper to be sticky. - You know, between
the old Bay and the egg mine is kind of this like
interesting orange texture. - Yeah yours is very pretty. - I need more flour. I thought I needed more eggs. I put too many eggs. - I also need more flour I think. - Look at this. - [Ned] Yeah. - I'm coming over baby, don't you worry. - Need an extra hand. - Sorry. You want a bit more than that? - A little bit more. - Okay. - All right, that's good. - I'm concerned at how stringy this is. Is there something else that
I should be putting in here? - You can feel mine if I can feel yours. - Yeah, yeah, yeah, of course. Oh yeah, yours is much softer than mine. - Oh wow, yours is much harder than mine. - Hm. - I did notice that our doughs are already very different, mine is sticky and gooey, yours is hard and firm,
we'll see what happens. - We now move onto the fillings. Ned? - The juicy the delicious, the little burst of flavor
inside the dumpling. - So while the dough is resting we're gonna work on our filling right now. I've got some green Chinese chives, which is very, very fragrant. What I have here is also green onion and ginger and what I like to
make is a ginger, scallion, water mix, which is something that I'll work into the filing. So to thins I'm gonna
add about a cup of water. - Oh what do we have in the fridge? Okay, I've got tofu. - I think I bit off more
than I can chew conceptually, because I'm trying to shove
an entire Texas barbecue that usually takes a day or two days into an hour and a half of cooking. If you're doing a Texas barbecue you gotta have brisket so I'm gonna try to make brisket even though we don't have enough time to
properly braise or smoke it so it's gonna be brisket meat at least, and I'm also gonna put in some baked pinto beans, maybe re fried. I'm gonna put in collared greens, cause you gotta have collard greens. See all ready this sounds like crazy. And potato salad, you can't have barbecue without potato salad, so I'm also putting in potatoes in there. I'm just gonna make my
dry rub for my brisket. (both yelling) - Look at those little guys. - I love soup dumplings. - Oh, don't we all? - So I kind of want to
inject some like beef broth, like maybe there's like a little burst of like brown gravy in there. - So when it comes to soup dumplings, it's a little more difficult. I want to say it's about a
two to three-day process. There is gelatin involved which means you have to cook a broth and need the gelatin to set so that you can get these little
jelly pieces in there. The margin for error is,
is a very, very, very slim. - I don't know how you get
soup in soup dumplings, I imagine, you know, maybe
I get like a little syringe and just sorta like
squirt it in at the end. - So I'm going to be making a little sausage, egg
and cheese situation. I've got some Turkey sausage, that's Turkey breakfast sausage, but I don't know how seasoned it is and I also can't eat it raw to
find out because it's Turkey. - Oh right, and I have to make two different versions for Rosanna. Oh shit. - Oh right, see I'm also working for, Rosanna better appreciate
what we're doing here today. - Yeah. - Because we alter our
recipes for Rossana Pansino cause she doesn't eat pork
and that's fine, that's fine. But you know, I wanted to
make pork, I like pork. - I've also got some kimchi. - You're gonna put
kimchi in your dumplings? - Yeah, I'm going to try
kind of crazy flavor. - Hey Keith, mind if I hang out here? - Over here we got about
a two pounds of pork. I like to get a fat content of about 30%, the leaner the meat, the harder for the flavor to carry over. Usually what makes dumpling so amazing is fat that carries over the flavors. I have about a tablespoon
of sugar, light soy sauce, I say about an ounce, sesame
oil, vegetarian oyster sauce, a little cornstarch,
the corn starch will act to kind of help keep
everything binded together. And over here I have some white pepper which will give it a nice little spice. - What I'm doing is I'm going
to dry all this tofu out and then I'm basically
just going to crumble it. - Oh, I'm stressed. - It's okay Eugene. Believe in yourself. - So normally I would boil potatoes, I would saute the collard
greens, gonna take too long. What if I put them, what if I one pot it? What if I put it all in one pot? What if I put it all in one pot? - You can be the one pot man. - Oh my God. - I've worked for 10 minutes
and I've gotten five crawfish. I need to speed this up. - So I'm going to put
my dry rub on briskets. I watch a lot of cooking shows so I know how people do things. I just don't personally do them often. - Well, because okay, so your partner Matt is a phenomenal cook. - [Eugene] He cooks every day. - So this is kind of
like a nice opportunity for you to return the favor. - I guess I was at first joking that I wasn't gonna take this seriously but I'm realizing I'm making dumplings that are both Asian and Texan
inspired, which is my identity for my boyfriend who cooks. So if I lose, then I'm
shaming not only myself, but my ancestors and my partner and the gay community. - Your past, present, and future. - Yeah basically this is
a gay rights challenge and I got to step up. - [Woman] You guys have an hour. - No, what? - Okay. - But I just spent my whole
hour making craw fish. We can do this, we just got
to work a little faster. This is the last one. - Oh, there's nothing like garlic and oil sauteing that makes you horny. I don't what I was to say,
but it's so delicious. - Would you believe that that whole bowl of crawfish just produce this much? - Are you (beeps) kidding me? - Well I ate a lot of it. - That is almost nothing. Oh yeah, I have some of it to. - What are these? Japanese peanuts with chili? That could be fun. - No, no, no, no, no, no, no, no. Zach control. - I'm gonna try it. - Control, no, no, no, no, no, no. - Let me just try the snack. It's so spicy. - So don't, you're not putting
that you're dumpling right? - I'm going to try. - You're gonna try to put it in? - Yeah, because I want a spice of sorts. - Why don't you just
use one of the spices? - Yeah, that's a good idea. But this is already spiced. - Yeah but then you're also
putting nuts in your dumpling. - I already have, I have
walnuts in my dumplings. - Yeah, you don't need more nuts in it. - You're nuts. - You're nuts. You're actually nuts if
you're gonna put the nuts in. - I'm thinking about it. - He's putting walnuts in it? - [Woman] How do you think the
other dumpling boys will do? - Well, I know that Eugene
has made them several times. So I think every part of the
way he'll know what he's doing. - He's got a crazy idea. I don't think it'll work. - And I liked Zach's
until he said pineapple. - [Zach] You know Eugene,
kimchi and pineapple. - [Eugene] Yeah. - [Zach] What do you think? - I think that's a
really interesting combo but you know what? Kimchi is surprisingly
good together with things. - Confusing. - [Eugene] Like good confusing? - Yeah. - Is it making you horny? - So I gave this a good
little mix over here and then from here, I'm
going to add some cabbage, usually for water dumpling it's kind of nice to have a cabbage,
it's naturally sweet. - Gonna need a little bit of cabbage just a little bit of cabbage. I feel like all good dumplings
have a little bit of cabbage. Breakfast sandwiches don't
tend to have cabbage, but dumplings do so it's a
little about taking some things from the world and also
honoring the world itself. - Do we have red wine here? It is so funny that I just realized that I could put a red wine in this braise and that would actually be correct. The one time I never decided
to put alcohol in something. - Glug, glug, glug, glug, glug. - [Eugene] Oh man, this is like home. Back to it, back to the basic. - I love a good cheddar on
top of the breakfast sandwich. Smell this, does this smell
like a football party or what? - It smells like a football party. - It smells like a
football party over here. - This is still wet? Shit. Dude, all my stuff is so wet. - I'm basically doing the
rub into the soupy concoction just to make sure that there's
a lot of infusion of spice. So I'm gonna let this pot sit
and it's just going to stew. - So for dumplings we
kind of want everything to kind of hold together. So if you're working with a meat filling, if you cook it, it won't hold together. It'll kind of fall apart and
not really bind together. - Ned, catch me up to what
you're doing over here. - Well, Keith, I got some
okra, got some onions, some mushrooms, some chives and this is my andouille sausage. - Let me have a taste. - [Ned] Have a piece of that. - Oh yum. - [Ned] And I gonna saute it all in a pan and try to make some gravy in it. - Whoa, I just put some
raw meat in a bowl. - That seems a lot easier. - But I'm taking a risk
right, cause it might not be cooked all the way now, kill somebody. - These are canned beans, I
thought they would be raw, which is good cause I don't
have time to cook beans but I think I'm just
gonna do re fried beans. - Tofu, green onion, pineapple, kimchi, walnut, pepper, Japanese pepper, and miso. Mix that up. - [Eugene] I'm gonna bring
this down to more of a simmer, I might actually have time to cook this. - So I've got my crawfish
with my Cajun seasoning. I've got my onion, okra,
mushroom, delicious veggie blend. - This meat is done, I'm
ready to set it aside. I'm going to add the eggs tomorrow, going to scramble them in, but right now I'm going to work on what this flavor needs to dip into. - I'm going to add that ginger, scallion, water that I worked on and the more water you
get away with in here, the jucier your dumpling and the looser your dumpling will be. Be careful not to add too much water, otherwise you have to find more meat to bind it back together. - This is so wet, it's like sopping wet. So I'm going to try and dry it. Here's my fear is that if
I dry the kimchi too much, am I taking away the flavor? - So my first thought is
simply to add some hot sauce and maple syrup and call it
a day, but that's not enough. So I'm going to get a
little bit of ginger, a little maple syrup. - So when it comes to dumplings,
dumplings do need a sauce. Right now we're going to be
working on a chili, soy sauce but here I have one
cup of light soy sauce, half a cup of water. Here I have some sambal chili
sauce to give it a little heat fresh ginger to give it that ginger taste because every dumpling
sauce has a really nice, level, ginger taste to it. Sesame oil, chili oil just
to add a little more spice. And then here we go, is the
vegetarian stir fry sauce which it's about an ounce
and a half to two ounces. And then I also add some Sesame seeds. - I'm going to add a little burger sauce. I just know that it's really
good on breakfast sandwiches. So this is where my vinegar
element is coming in. - [Woman] You guys have a half an hour. - Half hour? I don't need that. - Oh shoot. I need, I'm getting. - All right, well the beans
are pretty much ready to go. I'm going to start on my sauce. - [Zach] Oh and shit, in the 20 minutes we have to make our sauce to? - [Woman] Yeah. - Oh shit! Are you going to have
time for barbecue sauce? That's what you're doing right now? - Doing it right now? Some pretty important ingredients, all I know is that you for sure need Worcestershire sauce. - You got a lot of flavors are you worried it's going to be two flavorful? - Absolutely. But also all of them taste great. - That's true, I mean, I like flavors. - All right, because time is running out, I'm gonna make my sauce. Four, five, six. One, two, three. Done. - Whisk. (dramatic music) Just eye (beeps) every camera. - I wanna eye (beeps) cameras with you. Here, you wanna do it together? - Okay. And A cam. And my cam. And your cam. And this close up one. - You're doing a lot less
and it's working a lot more. (Eugene laughs) - It's usually how one has confidence. - (beeps) ability? - I think I'm all done. I think I'm in a happy place. A good chef knows when to stop. - I got to dump, dump in the crawfish meat because I only have 14 minutes here. - Oh wow, wow that
smells good, Ned, golly. That smells good. - I (beeps) nailed this
barbecue sauce y'all. Oh my God. (beeps) measurements. I was just like boom, bam, pazow. - [Zach] I'm afraid, I don't
know that the ratio is right. - [Eugene] So this is tofu, pineapple. - Kimchi, green onion, miso, spicy peanuts, walnuts, ginger, garlic. - I wanna experiment with this beef broth. - [Keith] Oh my God, you're gonna put it into the veggie stock? - Just gonna try, I'm
just gonna experiment. - We have ten minutes left,
we are down to the wire. - With all of my braised ingredients, I'm gonna stick it in this blender and try to get to to
like, a nice even mince. - I want more kimchi. I feel like my ratios
off, I got too much tofu. - [Eugene] Too much tofu? - Yeah, it's like, over powering and I need that interesting crunch. - Last season you were a star, what's your strategy this time Ned? - (beeps) it up! - You got some great strong
flavors going on over here. It smells amazing, it looks good. And I'm fishing for a
McDonald's sponsorship. ♪ Da, da, da, da, da, hey ♪ - Ow! - Oh my God. - [Eugene] Down to the wire bud. - I'm freaking out man. What are you doing over there? - Trying to figure out how this comes on. - Oh! - More beef stock. - More beef stock, really? I don't know that to do I
guess I can start cleaning. You know, help the transition. - [Zach] You got it man. - I broke it, it's okay. Let's go for it. Did I break it? - It's okay Eugene,
Eugene we're number one and number two, we're doing so good. - All right, I guess
I'm hand chopping this. - Whoa, it smells like
New Orleans down here. Except without all the
vomit in the street. Well I don't know if
you've been to New Orleans, that place is crazy, they party. - More ginger. - [Eugene] You know maybe it's a sign, maybe it's good, this
can be even chunkier, so it gives it like, you know, you can really tell there's meats. - [Zach] We're just chopping,
we're just chopping. - [Keith] I mean I think you achieved what you were looking for, it's got a gravy looking,
it looks like a gumbo. - Some gravy texture. If I were really going for a soup I would have just kept adding broth, but still gotta fit in
the piece of dumpling. - [Keith] Yeah I know. - All right I think, God, I am sweating. - [Man] Hands up bakers, hands up! - Winners. (dramatic music) - [Man] It's the next morning. The Try Guys have one hour
to fill their dumplings and cook them in front of the judges. - Good morning. - All right, guys. You ready to make some dumplings? - I guess so. - Let's dump it up. - Our doughs look nothing alike. - [Eugene] Your doughs
look very different. y'all put egg in yours? - Yeah. - Yeah. - Of course we did. - Did you, you didn't? We put a lot of egg. - We're making spaghetti right? - So now that our doughs being resting we're going to take a look at it. It should give it like
a nice little springy but we're going to take this
out, just work it a little bit. One very important thing about the dough is you just need to keep it covered. So that way it doesn't dry out. - I feel like my dough is way too wet. - My dough's pretty squishy. - So I've actually got two
doughs I'm working with. This one is a high gluten and
this one is a all purpose. You're making a bagel? - No, I'm just walking
what my mom used to do. - She makes a bagel? - I'm just doing what
Eugene's mom used to do. - Yeah, I'm gonna watch Eugene's mom. - So everyone just going to copy me? - [Keith] Yeah, yeah man. - [Ned] Yeah. - So right now I'm looking for a dough that kind of keeps it's shape, we're gonna roll this out and
start forming little ball. So here I formed a log of dough, probably gonna try to go
for about ten grams of dough just make my way down. - Why does this remind me of something? - [Ned] Ew. - [Eugene] Ew, Zach. - Oh Zach. - Yeah, it's a gross snake. - [Ned] Well I think I
made pretty good pasta and what is a dumpling
other than a ravioli? - I think you're absolutely right. - [Keith] So I'm officially
making my filling right now, I'm adding some egg. Also you already know there's
some egg in the dough, so it's really gonna be that
breakfast sandwich vibe. - [Zach] It's crazy how
fast I've seen people do it and how much effort it's taking
me to do just one of these. - Yeah, you know, my mom
and my aunt and my grandma would make dumplings a
lot and I'd sit and help and this is probably the
most nostalgic for me. This part, just rolling out
the dough and then filling it. What was the food for y'all growing up that you did with your family? - Grilled chicken. (group laughs) - [Perry] From here we're just going to do a light dusting on top just so it doesn't stick
your hand, press it down and what you're looking for is
like these little mini disks. So we're going to get all these ready. Here we have a little hand rolling pin. And what we're going to do is we're going to just roll it down partway and then just start forming the edges. The edges like to keep thin,
but the center we're going to keep it a little stronger because that's where we need to place the filling to kind of stretch it out. - Now one thing I don't
really know at this moment is how big to make my dumplings. - [Eugene] Think I'm
making mine slightly larger because of how much filling I have. - [Zach] That's true. - I'm making mine, they're going to be called Xiaolong bow chicka bow wow. (group laughs) - I really focused on the
integrity of the wrapper. So I want to make sure that
this is like as perfect as I can get it before I fill it. My fear is that they're
going to break in the cook. - So as a beginner,
typically you would probably go to the store and get the wrapper. But as this becomes a hobby, you know it took me three months
to pick up this technique. Sometimes it takes longer. And to be honest, even my
technique is not perfect but you just gotta keep trying. - Oh wow, mine really congealed overnight. - This has been sitting overnight. Let's see if it tastes good. It's confusing. I can't say that I love it. I'm not allowed to add anything
to this right now right? - [Woman] Sure, of course,
you have 35 minutes. - I would add more pineapple to this. - Here we have a filling stick, which is what we use at Dumpling Monsters because the wood, the bamboo wood doesn't really stick to the meat. You don't want too much filling cause otherwise your
dumpling is not going to cook in time before the dough finished cook. - I should be measuring this
by weight with the scale but I'm just gonna eyeball it. Tuck in a little pineapple baby. It almost looks like someone vomited an al pastor taco. - Yeah, I'm trying to wrap one. A little dumply do. Looks like a little empanada. - That looks cute. - [Keith] Little dumply do. - [Perry] And here we're
wrapping the dumplings that we're doing the boil. You really need a perfect
seal for boiled dumplings because it's going to
be surrounded by water. The technique for this is
crimping your hands in the center, giving a nice big squeeze. And you have yourself
a little dumpling here. - [Zach] I think my dumpys are too thick. I know, it's really tough
to get this dough, right. Definitely, my end pieces
are like super doughy. - This is some beef broth. - [Zach] It's beef broth? - I'm gonna see if I can inject it in and make soup dumplings. - What? What? - Me trying to get the
soup situation going. - [Zach] Whoa, is that how they do that? - I don't know. - It isn't, but I'm loving it. - [Zach] That's cool. - The creativity here
is out of control Ned. - Thank you. - I feel good about honoring the shape, this is how my mom and
grandma used to make it, this is just the basic crimping method. I'm nervous that the deep frying is going to open them up, so we'll see. - Oh, you can see it fill up. Oh yeah. - I left all my tortillas
stacked over time as they became more room
temperature they became one. So I am taking that opportunity to make some hilariously large dumplings. - I've had a revelation. I think that the acid
of the pineapple cooked this over night in a way
that has made it foul. - [Eugene] Oh no. - Oh, that's not good. - I am no longer confident. - [Man] All right, ten minutes bakers. - [Zach] Ten minutes. - I think I'm ready do cook,
I'm feeling pretty confident. The only thing that does worry me is I have to cook this
turkey all they way through. - And the judges are gonna watch us for the first time cook these. - [Keith] Yeah. - When it comes to steaming a dumpling, you're kind of waiting for the
dumpling to kind of puff up. You have to have a good seal cause if you don't have a
good seal on your dumpling, during the puff up process,
the dumpling can puff and open. If the dumpling is too big, then the inside might
not cook all the way. - Okay, so with my dump-panadas finished, we've got Ned making some shumai, some little fleurettes
over there, they look nice. We've got a little fortune
cookie action coming out of Zach, and Eugene who has stressed
on his dough quality is making the perfect looking dumplings and so much left over
barbecue for me to eat, what an incredible day it is here in the Without A Recipe kitchen. - [Man] One minute! - One minute, okay this
is it, last chance. I think I'm gonna make one or two more, and I'm happy with this. - [Eugene] Very unsure if my seal is actually sealed correctly. - [Zach] I'm actually now
nervous about any steaming because there's already
so much moisture in here, so I may just stop at pan frying. - [Man] Ten, nine. - Eight, seven, six, five,
four, three, two, one. - [Man] Hands up bakers! - Dumplings! - Oh. (dramatic music) - Today we're gonna be
judging on four things, taste, presentation, creativity,
and is it a dumpling? - So today as a first
we're actually gonna get to watch the guys cook so we can critique them in the process, so let's get cooking. (Rosanna laughs) (dramatic music) - All right, so we've got our
judges watching over there. We've got the other two Try
Guys watching us over here - And we've got God watching us above. - Love you God. (guys laughs) It's the main show,
we've got our dumplings. - [Both] We've got 20
minutes on the clock. - Here we go. - We don't have a margin for error here. - [Ned] I want mine to
really feel like, you know a country crawfish boil, so yeah, I'm serving mine with
a little bit of corn. - My gut tells me like cook
this for like six minutes and then add some water,
but they're frozen. So I might do it like closer to 10. - We're going to start on our
pan fried dumplings right now. We're going to put a little
oil down there on a heated pan. And then from here, once the oil is in we're going to drop our dumplings in here. - I'm going to be steaming mine, I believe the appropriate
amount is eight minutes. I think it goes pretty quickly. - Oh my God, there so much steam. - Get that corn in there. - [Keith] Camera's gotta
be steamed up by now. - [Eugene] Craw spa. - I've had cooking from everyone else except for Zach so I'm really-- - Whoa. - Interested to see how his turn out. - Pop that cherry. - [Rosanna] Zach, the wild card. - Oh no, having some difficulty
getting my dumplings. - Ned, what's going on? - I'm having some difficulty getting my dumplings off the parchment. Some of them have really souped up here. - Steam dumpling is pretty much easier than the boiled dumpling. You just need to make sure that you have parchment paper
or some sort of cabbage. So that way the dumpling will not stick to the steamer basket. - Oh God, they're all sticking. Take off this one. - [Both] Oh. - Soggy bottom leaks some soup. - Yeah, I'm going to go ahead and say that putting the soup in, it's got a real chance of messing me up. All right, I've got my
dumplings arranged here. Six pork, and four without pork. - We're gonna bring our
heat down to a medium and now we're going to add some water. And what you're looking for is the water to kind of
just all come out completely. And what's left is the oil from there, it should crisp up. - Here's where Zach learns what happens when you mix water hot oil. And cover it? - Yeah baby. - [Ned] Hey, that's steam. - Woo, let's have an explosion. - [Ned] Zach's an innovator,
frying and steaming. - I don't have much time,
we got what, ten minutes? These are my first ones,
these are the test. I'm gonna learn from these
and I'm gonna do it again. - [Eugene] Ned, how do they look? - They look good and they
are coming off the paper way easier now that they're cooked. - And for the pan fried dumplings, I like to have the sauce on the side, because if you put the soy sauce on you lose all that crispiness from the moisture form the dumpling sauce. And this is our pan fried dumpling. - These are perfect colors,
look at that, that's perfect. - [Woman] Ten seconds. - [Eugene] Ten seconds. - Eight, seven, six, five,
four, three, two, one! Done. - Yay. Whoa, a valiant effort from our boys. - Judges I am please to present my New Orleans style,
Cajun crawfish dumplings. I call them my Country Dumpkins. (judges chuckling) - Whoa, that's a good name - The inside is a, it should taste like a crawfish gumbo, Rosanna, yours does not have endewy pork sausage, but you guys have pork
sausage in there as well. - Thank you. - There's some okra, onions, mushrooms, and I mixed a little Old Bay seasoning into the dumpling dough. It's served with a corn in the cob and garlic butter just like
a country crawfish boil. - This is really creative,
I've never seen this. - Definitely creative. - All right, here we go. - [Ned] And I should mention,
they're soup dumplings. - It's definitely interesting. I think there's some cheese,
is there cheese in here? - [Ned] No, no cheese. - [Perry] Okay, there's
something stretchy in here. - That's probably the okra, yeah. - The texture's a little odd. - I wish the spice was in the dumpling and not in the wrapper cause it makes it kind
of an unattractive color. - Unattractive. - It's what's on the inside that counts. - I get it, it actually
tastes very southern. The skin texture though is just
a little on the heavy side. - Why is it so tough? - I'm Italian so I know how to make pasta. - Right on. - So it's an egg based dumpling dough. - I think it was good
effort, bad execution. - Whoa. - Thank you for being direct. - Ouch, ouch. - But you know on Ned's behalf, we do read him a lot for not going outside the box and being creative,
are these creative? - Very. - Ned, I think this dumpling's delicious. - A boiled Cajun pop tart. - I actually love this. - Yeah, that's good. - I think this is delicious. - I love those flavors. - Really, I just loved the filling and the spices, it's just the wrapper, it's just tough and I
think it might be a case of too much flour, especially
if it's an egg base wrapping. - So what do you think, is it a dumpling? - Yeah, it's a dumpling. - It's a sad excuse for a dumpling. - Oh my gosh. I'm the first person to go, were you guys told to be
super critical or something? - Judges I am very excited for you to try a fusion between Japan and Hawaii. I call these my Mapo Tofu, wait. My Mapo Luau Dumplings. They are vegan tofu dumplings and I put some kimchi, some pineapple, and a little bit of szechuan
peppercorn to give it a little bit of a nice kick, and it is serves with a soy, vinegar, and pineapple dipping sauce. - [Eugene] You know
Mapo's from China right? - China, what did I say, Japan? - You know Kimchi's from Korea right to? - And pot sticker, let me take that again. - Yeah. - So you have China, anyway, enjoy guys. - I do like pineapple so I am hopeful. I love pineapple, and I love bread. - [Keith] I Love how
brave those bites are, those are big bites. - [Matt] They're very chewy. - Very chewy, okay, nice, sick, that's-- - All I taste is pineapple. - [Zach] Good. - And like, spice. - Yeah, that's great. - [Keith] Rosanna, what's going on? - The others are awfully quiet. - Okay, all right, she loves it. - [Matt] It's like chewing gum. - I got hit with pineapple
and then a bunch of spice. - [Zach] Nice. - Is there even anything else in here? - He's ripping it apart, he loves it, you just want to skip to the middle of it. - What's kind of saving it is it's fried. - [Zach] Yeah. - Cause you know, stuff fried tastes good. - Yeah. - So I think aesthetically this is a beautiful
dumpling, the sauce is a-- - [Zach] Beautiful. - It's quite tasty. - Yes. - I can't say the same about the filling. - No, no it's cool man,
stop there, you're great. This is awesome. - I don't think the dough
is cooked all the way, it's a little gummy. - I'm gonna put a pause
in that and ignore it. - I would say it's creative. - Edible. - Fried. - Edible, my God. - You can eat it cooked. - Rosanna, this was the first food of mine that you have swallowed I believe. - Correct, I am a sucker for fried bread. You put me in a carnival,
I'll gain ten pounds. - Kay, I want you to
keep that sense memory and just associate. - Is it a dumpling? Yes. - Sorry. - Is it a good dumpling? I don't think so. As we all kind of agreed, it's
a little all over the place. - Yeah, you're really saved
by the fact that it's fried. - It's all over the place
though like he said. The second bite was not good for me. Oh it's bizarre. It kind of hurts to eat a little bit. - Yeah. Judges most importantly, is it edible? - That's not-- - That's not really the criteria. - To me it is guys. - I have to swallow to taste it, but I would not want to
go back for a second bite. - I'm fine with that, guys I'm taking this as a win, judges, thank you so much. - Yay. - Really appreciate it. - Thank You. - All right Eugene, let's hit the kitchen. - Are you ready to go? All right. - All right, we have seen
Zach and Ned, they crushed it now it's time for us to get crushed to. We've got lots of things here, Eugene, how you cooking today? - You know, we're gonna
stick to our original plan so the judging doesn't
phase us, we got this. - We got this. - I am gonna try dep frying
dumplings for the first time. - So I'm gonna do two different methods, I'm gonna steam a batch and
I'm going to boil a batch. I'm cooking everything form raw. Everyone else had innards
that were already cooked, mine are not, so I really wanna make sure everything's cooked and I just don't know if boiling or steaming is better, so let's (beeps) go for it. - We're going to start
with the boiling dumplings. Usually that takes a little more time than pan fried dumplings. We have a pot of hot water. I'm going to put a little oil
just so that it doesn't stick. We're going to season
this with a little salt. After the dumplings are in, we're going to wait for
it to come back to boil and bring it back down to a medium heat. That way the filling in the
center cooks all the way and, and won't overcook
the dough too much. - Pretty right? - [Matt] Those look huge. - I said it was pretty,
not if it was huge. - [Matt] Almost like an empanada. - Empanada's a type of dumpling. - So another method to cook dumplings is you can also deep fry it. I do want to caution if you
do put too much filling, by the time you're a wrapper gets that golden brown color that you love then the inside might
not cook all the way. - Golden brown is usually my go-to phrase for anything that is cooked well. - So I have put my steam boys in, I'm going to start them at eight minutes. - So these dumplings
have been cooking about, for about eight to 10 minutes. They're all floating to the top. With the boiled dumplings you
don't want to over boil it, once you over boil it
the kind of dumpling skin turns into a mush. So we're going to take this out right now, put our sauce on that
came from a Mason jar. So for the boiled dumpling, what I'm looking for is a wrapper that has a nice bouncy texture and great structure so that
it's not going to fall apart. - I think I went really outside the box. You know, I never have deep
fried something before. Hopefully that works in my
favor, but you know what? If I can get one compliment from Matt, then that's a win in my book. If I can win this episode
with Matt judging, there's no greater prize. - Aw. I also want to win with Matt judging. - Yeah, I think we all agree,
we want Matt's approval. - [Keith] That would be so nice. - Five, four, three, two, one. Hands off dumpers! - [Both] Funplings. - Judges, we all love a good
breakfast sandwich, don't we? Yum, yum, wake up, eggy,
sausage, cheesy goodness. Well, I am proud to present my farmhouse breakfast dumplings. There's some fennel,
there's some scallions. There's definitely cheese,
egg and Turkey sausage. And then it is paired with
the little sort of sweet and spicy dipping sauce. - Keith, the smell of this
sauce is actually really good. - The skin texture, it's a
little thick on the edges but I'm probably just gonna avoid all that and just go for the insight over here. - Great tactic. - They didn't fall apart, but
it, but it is pretty thick. - [Matt] The sausage is quite spicy. - Is it? - Mixed with the spicy
sauce is kind of like, a little overwhelming. - I like the flavorings inside. I like this part, I
mean this part's rubber. I mean it's like really thick here. - Well creativity wise, I mean it is like a
breakfast in a dumpling. - I love the turkey. I use turkey for everything. Ground turkey for almost everything. - What's happening over there? - Perry, what's happening? - I think I got a bone. - Well that's not my fault, I (beeps) bought turkey from store. - I'm okay though. I can see past that. - I'll let Ralph's know. - As we can see, the turkey, ground turkey over here is cooked. Over here, this is the meat
is raw right here a bit. You know this is interesting
cause this ones cooked. This ones cooked and this one
is just a little undercooked. - [Keith] It's just one that got out. - With the sides it's harder too cook and steam with them being so large to make sure it's been
cooked all the way through. So do you think it's a dumpling? - I do think it's a dumping. Just need a little bit longer too cook. - One of them didn't make the cut. - The filling was nice, I did get a bone, but I can see past that. I thought it was odd to make a breakfast, sausage dumpling but it actually kind of, with the seasoning you put in there, and the sauce that you made here, kind of tied I to together. Yeah, over all creativity's
pretty good on this one. - It kind of tastes like a really good McDonald's breakfast sandwich. - Oh yeah. - But that's been left in the steaming a little too long so it's a little wet. - Part of my inspiration
was the McGriddle. - Yeah, it tastes a little
bit like a McGriddle. - And I love this sauce. - [Perry] The sauce was good. - Oh my God, I just made a connection, it's like you make sauce or something. - I do and guess what,
there's a little bit of my sauce in there,
there's a little burger sauce in there, make your own
delicious burger sauce, get yourself a bottle today. - Shut up Keith, are you serious? - [Keith] I am. - It's delicious. - Yeah, thanks. - Bummer it's not a sauce competition. - Yeah, bummer. - We should really focus on the dumpling. - Shut the (beeps) up! I didn't talk shit about your
food, just let me enjoy it. Jesus Zach! (beeps) tofu mother (beeps). (guys laughing) - Hello judges. As an asian, I am a dumpling lover, but I am also an asian from Texas. So I wanted to flip the script
and create something new, this is my Texas Barbecue Dumplings. Inside you will find braised briskets, collard greens, potatoes,
and re fried beans. And on the side is a
homemade barbecue sauce. - This is the most cooking
I've ever seen you do. - How long were you saving that joke? - I'm the only one who cooks
at home, Eugene doesn't cook. - It's because he critiques
when I make something, so he wants it to be done a certain way. It's not that I can't cook it's
just that he wants to cook. - The tasty way. - What? - I want to say the crimping
is beautiful, it smells nice. - It's kind of like an
empanada shape, you know? It's pretty big. - Everything's bigger in Texas. (Rosanna laughs) Everything. (suspenseful music) - Hold on. - Quite the chew. - It's a little touch. - (beeps). - Like a Texas, tough like a Texas. - It's Texas tough. - Built Texas tough. - Kind of gets stuck in
your teeth a little bit. - That's a very Texan thing. - I've gotta see what's
in here, because so far. - Looks like just meat. - Just like Texas. (guys laughing) - Can't really taste all
the different elements, but everything is kind of mixed together. It's very meat forward. - You love everything I give
you that's meat forward. - Hey now. - Did no one catch that. - I got it, I got it. - He doesn't even laugh, he
doesn't even crack a smile. That was pretty good. - Texas hot wings. - I'm gonna say for the record that this is the one dumpling
that I keep eating. - Everything definitely
does come together. One stop shop barbecue. - Eugene did better than
I thought he would do, but I don't think I would order this. And I mean to me this
is really an empanada, right it's an empanada, so if we're saying an empanada's a type of dumpling. - Which it, which it
is, which it clearly is. - If it's not a dumpling, then I wouldn't call it a dumping cause this
is pretty classic empanada. - Wrapped like a dumpling,
it crimps like a dumpling. - Barbecue empanada's, delicious. I mean they are, they are
technically dumplings to but. You wouldn't call it that on the sign. - Keith are you trying to convince us that this is not a dumpling so
he should be disqualified? - If that's what you
think I'm trying to say that must already be in your mind. (Rosanna laughs) - No, I'm just trying to interpret it. - So really the big
question at the end is Matt, am I going to be cooking this at home now? - I don't think so, this
doesn't seem very healthy. - Great, all right, we'll
leave you to deliberate on that note, boys, let's go dump. - We'll go dump and let
you all dump your minds. - Thank you judges. - Thank you judges. - Thank you. (dramatic music) Judges, time to deliberate. Let's start with Ned's. - [Perry] I thought the taste was okay, it wasn't my favorite. - Yeah, I thought it was okay, I thought the creativity was really cool. I think him trying to fuse a dumpling and that style of cooking
and food was really neat. - It did take me to a crawfish boil, it had the butter, but
then the skin itself. - It was just the texture of the dough, which I think everyone
struggled with a little bit, but it was the texture of the dough that really kind of
whoa, threw me off there. - Hard, yeah. - Yeah, Zach was very interesting. - Yeah I think the filling really was a miss for me in that one. The flavors didn't really meld together, it was just really mushy. - Okay, I'm a little biased
because I like bread, but when you pan fry a
dumpling it's just so good. But that filling was a bit odd for me. - I mean when you look at
it, you do wanna eat it, right, it has that texture and that look. - Was sweet, sour, mushy, and salty. - Okay so Keith's was the
one where you caught a bone. - Yeah, I gotta start with the good. It reminded me of breakfast,
the sauce was amazing but I did get a bone in my dumpling which I can't fault him for
cause he didn't grind it. - But you also had raw meat in yours. - True. So I think most of them were cooked. I think there's just a
few with little surprises. - So does that knock him down then because he didn't fully
execute on the technique. - Yes. - He did take the risk
of using a raw filling. - So I think Eugene did I great job, I've seen what he can do at home, I've seen how horrible he is, I think he definitely has been learning. I think the flavor
profile was really good, I think frying them was really smart. Is it creative? I mean I think he's not combining flavors that we haven't had before. - [Woman] Are you proud of him? - I'm proud of him. - Aw, I'm proud of him to. It seemed the most married, cohesive, like they went together. - [Matt] Right. - [Perry] Fortunate for us,
he did cook the filling. He chose the perfect cooking technique which was just frying everything. - Okay, if we had to
judge on just the skin, I think they would all get fourth place. - [Matt] Definitely. - [Perry] Yeah, so we gotta take that off. - We can't even have that be a factor. - It sounds like we have
more things to discuss, this is gonna be a really tough choice. (dramatic music) - [All] Hello judges. - We're back. - By the way, have you
guys been working out? Cause you guys look incredible. - Zach, are you trying
to get brownie points? - That's next episode Rosanna. - Next episode! - Spoiler alert! - We'll see ya next week. - I gotta say I don't wanna discourage but today was a very interesting day for me to judge dumplings. I think collectively if you guys worked the dough a little longer, these probably could have been a little different in
terms of the dumpling skin. - I'm kind of flabbergasted I thought that was gonna be the easiest part today. - I know, it seems like
that was well I got this, I don't know, it seems all over the place, I'm dying, can you tell us who won? - So I have the privilege
of announcing fourth place. - How's that a privilege Matt? (group laughs) - And that is going to someone who really missed the mark on filling, and on the baking, and
on the actual bread. And that would be Zach. - Come on. - [Matt] Congratulations,
you have fourth place. It really tastes like spicy pineapple. It wasn't cooked all the way through. They're kind of weird sizes. It just really missed
the mark for all of us. - What are you talking about? Rosanna, we had the carnival connection, you (beeps), I brought
you to the carnival, you were throwing darts,
you won a teddy bear, you did the little ring
toss on the milk jars. We were on the ferries wheel
together, and you loved it. And Matt I get it, yeah,
I mean guys I get it. It was not good. I'm learning a lot. I at least know where
I went wrong this time. I'm gonna get first place by
the end of this, mark my words. Judges, respectfully disagree,
but thank you for your time. - So it sounds like the
dough was really bad across all four, which
kind of opens things up because if it's a little
more focused on fillings, I have no idea where this is going. - Yeah, I don't know either. - Now in third place we have. - (beeps). - Ned. - God! - Back to third. - No! - Great creativity, we like
the theme, it is a dumpling. We really didn't enjoy
the flavors in the dough. - What? - What do you mean? What? - We really wanted the flavors to be in the filling and in the sauce. - The dough was chewy and not good, but then I realized
everyone's dough was chewy and not good, so you're telling
me that my filling was bad? - Okra is a very odd filling choice cause it's kinda gummy, so I wasn't sure if it was cheese or
something pulling out. - You're filling was not bad. - I'll take it. (group laughs) But thank you for saying
that it was creative, I do appreciate that. - So now we're down to Keith and Eugene. - They were both very creative. - Keith, this one was
a little tricky for me because what I really loved the seasonings I think you did the seasonings maybe the best, however because you made them different sizes, some small, some big, I unfortunately
got one that wasn't cooked. - Eugene was the only one who kind of took that technically
capability up a little bit and fried his dough, but inside it was all just
kind of a little mushy. - But we really enjoyed it wholistically how all the flavors and
textures came together. So. - Great job for the new. You got to second man, no matter what. - I'm so close. - The winner of the dumpling
challenge today is gonna be. Eugene. - Oh my God! (upbeat music)
(audience applauding) - You did a great job. - I'm cooking this for you every night. That feels great, I feel like I typically would have done an asian
dumpling immediately, but I wanted to try to
think outside the box, do something a little different. - I'm just happy, you know, I'm not trying to build an
enterprise on dumplings, but I am trying to build
an enterprise on sauces and they all said my sauce was the best so that's
something you can count on. - Well congratulations Eugene, thank you judges, this is just episode one of Without A Recipe, we
got three more coming. Come back next week, we're doing brownies, we're doing pizza, and we're
ending with cheese cake. And I'm gonna win one
of them, okay, bye bye. - Yay Zach, yay Zach! - Bye! (upbeat music) - [Man] Next week on Without A Recipe. - [Keith] Oh shit. - [Zach] Oh, it's jiggly. - [Eugene] This is what I
get for never measuring. - It's dry. - Dry. - From the top, make it drop,
that's some yummy brownies.
I'm glad they didn't use the same gimmicks from last season. Good to see Ned cook/bake out of the box, even if it got him third place. Love Matt as a judge. Zach, as usual, seems to have no idea what he is doing, but I'm hoping he actually wins one, this season. Keith is a little less aggro, so that's refreshing. Last season, he was scaring me a little, lol.
This is my favorite without a recipe episode so far. Their energy and vibe felt very genuine. They were energized. I’m really love how Eugene behaves with Matt around. The jokes really landed for me. I laughed out loud a few times, I also rewound a few times too.
Have they upgraded their equipment? Cause damn these guys looked like they were filed in high definition!
50 mins seemed long but honestly this could have been longer. They used the time well. They changed up the format and dynamics a bit and it worked!
It’s really cool to see in real time how they are learning and evolving.
The Try Guys have really helped me through the shit show that is 2020.
I’ve been watching a lot of Sugar Rush and Nailed It! lately, and honestly? I got the same vibe from this episode! I started watching on my phone, paused it, and immediately switched to my tv. I loved it!! YB’s editing in this video was perfect
Also, I don’t know why, but I found this interaction so funny and cute lol
K: Our doughs look nothing alike...
E: Did y’all put eggs in yours?
K: Yeah, of course we did.
N: You didn’t?
E&Z: No.
N: We put a loooot of eggs.
K: We’re making spaghetti, right?
I love this so much! Haven’t giggled so much in a Try Guys vid in a while. Love Matt as a judge!!!
Oh damn a 50 min video. And Matt as judge lol I can’t wait to watch this
The long form is soooooo much better
Great video. I want to try Eugene’s creation
This video was hilarious. Zach's dumplings sounded nauseating.
Really enjoyed it...50 minutes was great!