woo! so the community center here has a bunch of classes that ex-patriots can take, so we- in a shocking turn of events- are learning how to make dumplings today! yum. so, we're starting with making the fillings and then we're gonna make the wrappers. this is minced meat with ginger,
Cheung Chau Island, this is green onion, mushroom, carrot, and bamboo. so before you cut up the bamboo shoots you first clean them, and then you boil them for about ten minutes.
we're putting two spoonfuls of flour into our bowls to start making the dough for the wrappers. so we put a little hole in our pile of flour, so that we can mix in the water without it spilling everywhere. three spoonfuls! we've also learned that it's very uncommon to use measuring spoons here in china! but it keeps it unique! it tastes a little different every time. so you just keep adding spoonfuls of water to your flour until you've used all of the flour.
now we have our dough underneath our for about five minutes so that it can soften. cam: what are you doing? maddy: rolling-- makin' a snake. after you cut it in half, you start rolling it. it'll be about ten inches long when you're done. you should hear like a small... little thumping or snapping sound of the dough. then you roll them into balls and squish 'em like a little pancake! rolling the dough out. up down turn, up down turn, up down turn seems to be the pattern.
maddy, teach us how to fold these dumplings. okay! so, you get your little circle of dough, and then you're gonna take just a very small scoop of the meat-- i can do more than that. cam: or filling. maddy: or filling, yeah. and then you're gonna fold in in half like that. make sure all the filling stays inside. and then you're gonna pinch it shut. so you make a little triangle. and then you squeeze it.
and there you go, you have a dumpling. it should look like that! which is the one done by the expert. awesome! i think we might actually be able to make those at home. we- we're gonna have to go and watch the footage again. yes. that's true. um, but they were super good. what did you think maddy? which one was your favorite? veggie or meat? um, i liked the meat ones better. so did i.
i'm gonna type up the recipe and put it on my tumblr, the link will be down in the dooblydoos if you wanna check that out. but other than that, shine on from shanghai. *click*
woo! so the community center here has a bunch of classes that ex-patriots can take, so we- in a shocking turn of events- are learning how to make dumplings today! yum. so, we're starting with making the fillings and then we're gonna make the wrappers. this is minced meat with ginger,
Cheung Chau Island, this is green onion, mushroom, carrot, and bamboo. so before you cut up the bamboo shoots you first clean them, and then you boil them for about ten minutes.
we're putting two spoonfuls of flour into our bowls to start making the dough for the wrappers. so we put a little hole in our pile of flour, so that we can mix in the water without it spilling everywhere. three spoonfuls! we've also learned that it's very uncommon to use measuring spoons here in china! but it keeps it unique! it tastes a little different every time. so you just keep adding spoonfuls of water to your flour until you've used all of the flour.
now we have our dough underneath our for about five minutes so that it can soften. cam: what are you doing? maddy: rolling-- makin' a snake. after you cut it in half, you start rolling it. it'll be about ten inches long when you're done. you should hear like a small... little thumping or snapping sound of the dough. then you roll them into balls and squish 'em like a little pancake! rolling the dough out. up down turn, up down turn, up down turn seems to be the pattern.
maddy, teach us how to fold these dumplings. okay! so, you get your little circle of dough, and then you're gonna take just a very small scoop of the meat-- i can do more than that. cam: or filling. maddy: or filling, yeah. and then you're gonna fold in in half like that. make sure all the filling stays inside. and then you're gonna pinch it shut. so you make a little triangle. and then you squeeze it.
and there you go, you have a dumpling. it should look like that! which is the one done by the expert. awesome! i think we might actually be able to make those at home. we- we're gonna have to go and watch the footage again. yes. that's true. um, but they were super good. what did you think maddy? which one was your favorite? veggie or meat? um, i liked the meat ones better. so did i.
i'm gonna type up the recipe and put it on my tumblr, the link will be down in the dooblydoos if you wanna check that out. but other than that, shine on from shanghai. *click*