Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin. and this video is uploaded by Lisa Lin at 2020-09-03T06:00:29-07:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [lbNf8bi0zSE]
| Name | How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin |
| Video Uploader | Video From Lisa Lin |
| Upload Date | This Video Uploaded At 03-09-2020 13:00:29 |
| Video Discription | Here is a comprehensive guide on how to make dumpling wrappers! FULL RECIPE: https://healthynibblesandbits.com/how-to-make-dumpling-wrappers/ DUMPLING RECIPES Pork & Cabbage Potstickers: https://healthynibblesandbits.com/pork-and-cabbage-potstickers/ Tofu & Kimchi Dumplings: https://healthynibblesandbits.com/tofu-and-kimchi-dumplings/ Chicken Potstickers: https://healthynibblesandbits.com/chicken-potstickers/ INGREDIENTS 320g all-purpose flour 175g warm water (between 110ºF to 120ºF) 0:00 Intro 0:10 Making and resting dumpling dough 2:21 Cutting dough into pieces 2:54 Shaping dough into small balls 3:36 Rolling pin suggestions 3:51 Rolling technique for dumpling wrappers 5:30 Mama Lin's attempt to roll wrappers 6:24 Dumpling pleating examples 6:40 Tips for storing rolled out wrappers 7:23 End Equipment Unfortunately, that small tapered rolling pin that I show in the video is no longer available on Amazon. Here is a similar one that I found: https://amzn.to/2Z0StpQ (affiliate link) Large rolling pin by J.K. Adams: https://amzn.to/3jTlUm7 (affiliate link) NOTES I have a variable temperature kettle that I use to heat the water to the right temperature. You can mix cold water with boiling hot water to get the same results. Note that you'll likely need more cold water than boiling hot water. You can also run your tap at the hottest setting and use that hot water. In the video, I mention that the dough pieces should be between 12 to 14g for medium-sized dumplings and 14g to 16g for larger dumplings. Those are measurements that I like when I'm using the dough to make potstickers. I want the wrappers to be slightly thicker so that they can withstand the heat during the pan-frying process. It's a matter of personal preference, really. If you are making steamed or boiled dumplings, you'll probably want the dumplings skins to be thinner. For example, with xiaolongbao (小籠包/soup dumplings), I've seen many recipes recommend the wrappers to be about 9 to 10 grams each because you want the dumpling skins to be very thin. Also, I'm rolling out the wrappers until they're about 3.5 to 3.75 inches in diameter. If you don't have rolling pins at all, you can use a jar to roll out the wrappers. You can also roll out sheets with a pasta machine and use a cookie cutter to cut out the shapes. The cookie cutter should be at least 3.5 inches in diameter FOLLOW ME HERE: Blog: http://healthynibblesandbits.com Instagram: http://instagram.com/hellolisalin Facebook: http://facebook.com/hellolisalin Pinterest: http://pinterest.com/hellolisalin [lbNf8bi0zSE] |
| Category | Howto & Style |
| Tags | jiaozi | dumpling wrappers | jiaozi pi | gyoza wrappers | gyoza | potstickers | pot sticker wraps | dumpling wraps |
