How to Make Pork Dumplings and Zha Jiang Mian (Beijing-Style Meat Sauce and Noodles)
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Test cook Dan Souza makes Bridget our recipe for Chinese Pork Dumplings. Gadget critic Lisa McManus reviews ginger graters. Finally, test cook Keith Dresser …
Nice timing.
Honestly, my favourite dumpling recipe from back home is
from Souped Up Recipes. Oddly, she is even more detailed than ATK (who is flipping brilliant, might I add).
38 seconds, Dan bites his lip… whatever happened after that I don't know 😂❤️
chef has a lip full of Copenhagen or the virus has mutated.
LOVE COOKING SHOWS
Oh, man! Now, I know what the Chinese guy with the food truck at the cabbie parking lot at O’Hare was selling all those years ago. Thank you!
MARCH 2020 xDDDDD THEY CAN'T MENTION THE VIRUS BECAUSE THEY'LL GET DEMONETIZED SO THEY MADE THIS VIDEO INSTEAD TO THROW SHADE LMAO
Well done!
It's a dying food trend as everyone knows their government is the reason why everyone is dying from China virus or kung flu
Looks so good and easy to make. I am going to make it with my kids this weekend. Comment: I wish more Asian staff have more representation on the show, especially for Chinese recipes.
would've been the perfect time to include a recipe for wuhan-style bat soup!!!
Something edible with a term that implies Chinese in title might be a bit too soon!
You guys rock!!!
Ya but what about Corona-19 bat soup?
WARNING: 2:15 Indeed. It is the same concept for “ tangzhong (Chinese word: 燙種 or 湯種) “ as Brigit demonstrated in the sticky buns recipe (https://youtu.be/aZT4S-MFZa0) ; however, this “hot water dough” for dumplings is ONLY good for steaming and frying, NOT applicable AT ALL for straightforward boiling, because the dough would easily disintegrate in boiling water because of its reduced gluten-bonding structure, so for straightforward boiling, use regular room temperature or cold water to form the dough.
Love the recipes and always enjoy the equipment review. Thanks
Is now really the best time to be promoting Chinese food?
Hey Dan, why did you smooth the top of the filling before storing please? Also I use oil rather than flour on my counter top.
Are you allowed to say 12 inches?
Wow those Beijing noodles look so amazing!!! Once this pandemic is over and I can actually find ingredients to cook with I'm am so making these!!!!
I love pork dumplings but I have been having trouble perfecting the filling. Well these look so tasty my mouth is already watering ! I can't wait to make these!!!!! Yummy!!!!
I love Chinese food. 😋
Except those with exotic animals. That has Coronavirus written all over them.
As much as I appreciate them featuring zhajiangmian, a Chinese comfort food classic, their sauce formulation is pretty far away from authentic. It's weird since these days you can get all of the authentic ingredients online. It would be cooler if they showed us how to source some of more rare ingredients. Here's one of the best recipes I've made: https://youtu.be/w3MtvP0DZ5s
great episode that food looks extremely delish 2nd dish looks simple but dumpling/pot-stickers now that is really time intensive well one of these days will get motivation to try my hand at it.
I make these pretty often with my family in batches of 150-200. My only recommendation is to use the store bought wrappers. Yes, they aren't as chewy as a perfectly made dumpling, but guess what, alot of restaurants use pre-made wonton wrappers, too and it will cut the process in making them in half.
LOVE ATK. NICE JOB
Hey Dan, and the ATK crew, great explanation on the hot water for the dumpling wrappers.
One note though, you'll notice almost all Chinese chefs roll their dumpling skins from the OUTSIDE IN while gradually rotating the dumpling wrapper. There is a technique where you roll starting from outside the dough, then rolling towards the center, then roll back out. Then rotate the wrapper by 45 degrees, and repeat the process.
The goal of that is to make the edge thinner than the middle. This is because your edge is essentially doubled (if not more when you do complex pleating), so in order to get an even thickness across the final dumpling skin, you will need the edges to be thinner than the center.
Evenness across the dumpling skin is very critical to get the texture right so that you don't get a thick bite of dough at the edge of the dumplings. This is pretty critical in taking your dumpling to the next level.
Oh gosh, I'm hungry!
I like Hot Oil and Vinegar on these!
the asian ceramic grater gives you juice and no fibers at all – they all stay behind connected to the root in your hand. Something to be said for ancient, culturally relevant tools, which you skipped right over. That's a bummer and not the norm for ATK
Really great episode on Asian cooking. I'm also loving this chemistry explanation stuff.
Dan👏👏👏😍😍😍😍😍😍😍😍😍😍
I know what I'm making during quarantine…
Fettucine as replacement for lo mein noodles? Might be the craziest idea I've ever heard about. What? Why would anyone do such a thing? Literally other type of noodles is better, heck even like soba style noodles work better and should be recommended way before you think of any form of pasta.
At least tell them to put some baking soda in the water if you for some reason are sponsored by Barilla or whatever just happened here..
I love ATK but sorry, I will use store bought dough
If anyone is wondering about the noodles, they're made by Twin Marquis: https://www.twinmarquis.com/products/lo-mein/
1:13 – FYI: he is correct about measuring boiling water …
You will "gain" 1.75 tsp of water (8.8g) per cup of water (220g) from 39 F to 212 F because water expands; however, it is extremely dangerous to "handle" water at that temperature, so if you can measure your water into a tea kettle ahead of time (i.e., subtract the 1.75 tsp per cup while "cold"), then you can pour the water directly from the kettle into the processor with less danger of burning yourself.
Up to you … just a messenger here. 😀
boil water dough is used if you plan to steam or fry and wanting a more thin wrapper. tap water (or filtered if water was not ideal) and some salt is suffice
The irony up in here
Julia: 🎶"Oh, I'm getting the smells of the sauce" 🎶😆😆😂
Hey!! A decent replacement for those noodles is Japanese soba noodles. (Lo Mein)
Bean paste can be found in the Hispanic isle, or can be easily made.
Thanks for the video ❣️❣️
does dan have a swollen lymph node on his chin?
Wait, WHAT??? BEIJING noodles and dumplings?? OMG this site is Sooooooo Raaccciiisst!
the dumplings look good but I can't eat mushrooms .
That’s a great idea for tips and everything thank you guys!! It helps me to learn how to cook better.
I just don't understand, for the Zha Jiang Mian part, u guys went all the way to learn and trying to teach ur audience the "real and authentic" Chinese food and u don't even bother to get the ingredients right??????!!!!! Go to the Chinese/Asian grocery store, and get the real stuff. Otherwise, what is the difference between ur food compare to the American-Chinese food out there like Panda Express???? I'm sure no one wants his/her food tastes like fake after all the effects he/she had put in. SO DISAPPOINTED.