Kitchen Art’s Living series # 4: Boiled Dumpling

Making dumplings from home isn’t hard as a lot of people imagine. In this video, Kitchen Art showcases beautifully the art of making dumplings. Our version has a lovely combination of chicken, cabbage and mushroom. So delicious, we will make them again and again.


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Ingredients (make 50-60pcs)

  • 500g jiaozi dumpling skins
Filling
  • 4 large Chinese cabbage leaves, finely shredded
  • 150g Chinese chives
  • ½ cup shitake dried mushrooms, soaked until soft, chopped
  • 1/2 tablespoon grated ginger
  • 700g chicken meat
  • 50ml light soy sauce
  • 1/2 tsp ground pepper
  • 4 tsp sesame oil
  • 1 tsp organic chicken seasoning
  • Sprinkle some flour

Seasoning:

  • Soy sauce 
  • Black vinegar 
  • Chili sauce 
  • Or just plain black vinegar 

Method

Wash cabbage briefly before squeezing to remove as much liquid as possible.

Mix together with remaining ingredients until everything is incorporated.

Spoon a teaspoonful of the filling onto the centre of the wrapper.

When crimping, only pleat one side of the dumpling leaving the other edge straight. This will give the dumpling an attractive crescent shape and let it sit nicely.

Cook dumplings: boil them in plenty of salt water. When they float, allow them to cook for a further ten seconds, then scoop out with a slotted spoon into a colander.

Spicy Dipping Sauce: Mix all the ingredients together and serve with dumplings.

Executive Producers: Hoang Anh & Chi Anh
Produced by Sea Of Light for Kitchen Art
Concept: Hoang Anh
Food preparation: Hoang Anh & Maryam Lu 
Direction & camera work: Charlotte Chen & Mai Nguyen
Editing: Mai Nguyen
Designer & VFX: VietX
 
Special thanks to Bobby Koh
 
Music: Continued Life by Kevin Mcleod (incompetech.com)
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