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1:41

add 2 eggs and water to the flour

2:26

add half teaspoon of salt

4:58

use chinese celery

7:42

put your dough on the cutting board

8:19

sprinkle some flour on the top

9:11

cover it with a slightly damp towel

9:23

roll it into a round wrapper

10:04

wrap the dumplings

11:01

add some oil

11:57

flip all the dumplings to the other side and slightly fry

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Soupeduprecipes

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芹菜猪肉煎饺

煎饺

00:00:01

hi everyone welcome to soup do recipes

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dumplings probably is the most popular

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Chinese food that everybody loves it is

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like the magic flavor Pockets that it

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will be gone as soon as you put them on

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the table I know it is time consuming to

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make dumplings at home but there's

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nothing could taste better than homemade

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dumplings so today I'm going to share

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you all my tips and tricks to show you

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how to make dumplings from scratch so

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let's get

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started first let's make the dough the

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type of flow you use is

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important for making dumplings you

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definitely want to use dumpling flour we

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call

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it it is a type of wheat flour that

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contains a higher % of protein compared

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to all purose

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flour protein is the thing that makes

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dumpling skin firm and great in

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texture if you cannot find dumpling

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flour you can use bread flour just check

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the protein content before picking a

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brand this one for every 31 G of flour

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contains 4 g of protein which equals

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12.9 % based on trying different types

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this should be a good

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choice if you can't even find bread

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flour I have a trick you can use

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allpurpose flour and add two eggs and

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water to the flour to make it higher in

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protein I like to measure it together

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because each egg is different here is my

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suggestion for every 400 G of allpurpose

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flour you will need need 205 to 210 G of

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the egg water mixture showing you all

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these just want you to know what options

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do you have I have dumpling flour today

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of course I am using that now you know

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the secret behind the perfect dumpling

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wrapper we can get

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started measure out 400 G of dumpling

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flour add half teaspoon of salt salt

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give it a mix then slowly pour in 200 to

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210 G of room temperature water you need

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to slightly adjust the water amount

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depending on different types of

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flour use chopsticks to stir it while

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you're adding the

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water when it looks like this start

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Gathering all the flour together and

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make it into a dough don't forget to

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scrape the edge of the bowl so you can

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get

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everything knead the dough until smooth

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this is how I normally do use your body

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weight to press the dough grab the side

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of the dough that is further away from

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you then fold that in half use your body

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way to press it down again turn your

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dough at 90° angle repeat this again and

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again

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cover it let it sit for 20

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minutes 20 minutes later knead it again

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dumpling wrapper is all about a bouncy

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firm texture kneading is the most

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important part so do your best cover it

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with a slightly damped towel and let it

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sit for one

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hour while waiting we can make the

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filling

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today I am making my pork salery filling

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it is very easy you will need 350 G of

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ground pork I actually grind this by

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myself here is a story behind the scene

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I wanted to buy a whole pork shoulder I

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told the butcher to remove the skin the

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bones and grind half of the shoulder he

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did it but he let the meat go through

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the machine three times so the ground

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meat end up like a mushy paste therefore

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I have to grind the other half of the

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shoulder by

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myself make sure you ask your butcher to

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only let the meat to go through the

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machine once and you want a roughly

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ground meat which will give your filling

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a great

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texture next

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ingredient 200 g of

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cery it is better to use Chinese celery

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but if you cannot find it regular celery

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works good

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too half cup of diced

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scallion 1.5 tbspoon of soy

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sauce 1.5 tbspoon of oyster sauce some

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garlic ginger puree it is very easy to

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make just three slices of Ginger two

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cloves of garlic and 2 tblspoon of water

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blend them together you can use up to 13

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cup of water depending on different

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types of

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dumplings this is my secret weapon to

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make a juicy

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filling one tbspoon of vegetable

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oil half teaspoon of salt cracking one

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egg mix everything together get your

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hands in there and stir it within one

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direction for six to eight

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minutes this is the old traditional way

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that my grandmom taught me how to

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prepare the filling she also told me to

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beat the filling grab a handful of

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filling and bring it to a high

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position use a lot of force to throw it

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back to the

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Bowl this is something that Chinese

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people have been doing for

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centuries I don't know the science

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behind it but it does help develop the

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texture and make a big

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difference this is how I check if it is

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developed enough form the filling into a

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little Hill and shake the bow quickly

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you see how the meat is swaying I don't

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know how to describe that but if it

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looks like that

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The Filling is good to go filling is

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what makes the variation of the

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dumplings I have a video about five

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delicious filling you must try I'll put

00:07:12

the link in the description so you can

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check it

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out okay let's set this in the fridge

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and we will take a look of our

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dough it should be more soft and pliable

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now it is the time to divide it into any

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small and even pieces there are a lot of

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recipes that tells you to roll the dough

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into long strips and then divide it

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today I will show you an amazingly

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simple way to do that put your dough on

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the cutting board and sprinkle some

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flour to prevent

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stickness flatten the dough with your

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hand roll the dough with a rolling pin

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and get it into a thick

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pieces then cut into thick strips make

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sure you move the strips to let the cut

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surfaces face up and down so they don't

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stick to each other I like to use

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something to measure it so the strips

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turn out with a same thickness once you

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finish that line them up together and

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sprinkle some flour on the top to

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prevent

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stickiness cut it into small pieces use

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something to measure it as well

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it doesn't matter the length and the

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width as long as the dough pieces are

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all the same size I normally don't use a

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scale but if you ask I would say each

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dough pieces should be about 11 to 12 G

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turn the cut surfaces again so they face

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up and down you do want to use a lot of

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flower here so they don't stick to each

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other these are uneven pieces that I

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picked out you can knee them together

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and reuse it or just discard it up to

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you look at that you don't need a skill

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and you got them perfectly done cover it

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with a slightly DED towel and we can

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start making the

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dumplings take one piece and flatten it

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by your hand we're going to roll it into

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a round wrapper this is how I do it left

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left hand holds and turns the dough

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right hand rolls It Forward

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back keep repeating this and you will

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get a round wrapper with thick middle

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and thin Edge the size can be big or

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small depends on how big dumplings do

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you want to make you could buy pre-made

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dumpling wrappers but trust me homemade

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is way better in

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texture take some filling put it on the

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wrapper I use about one tablespoon I

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will show you an easy way to wrap the

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dumplings fold the wrapper in half and

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pinch it a little bit push both sides

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toward to the middle and seal the edge

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reinforce it just to make sure they

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won't open when cooking that's it it's

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really easy and it looks lovely you just

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keep doing that and finish the rest this

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recipe is enough to make about 50 to 60

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dumplings if you can't finish eating

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them all in one time you can freeze them

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before cooking they taste amazing even

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after

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Frozen you can boil them steam them or

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some other fancy ways I'm going to pan

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fry them today which is my favorite way

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to cook

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dumplings you want to use a heavy duty

00:11:01

pan add some oil toss it around so the

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oil covers the bottom we're going to use

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medium heat to do this the oil will

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start heating up while you're adding the

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dumplings when you fill up the pan

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completely you should be able to hear

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the

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sizzling wait for a minute or two add

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1/3 cups of water cover it let it cook

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until the water is gone my lid doesn't

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seal well if your lid can be completely

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seed do leave a small Gap to let the

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steam come

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out this will take about 5 to 8 minutes

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once all the liquid is evaporated check

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the bottom to see the color look at that

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beautifully golden brown what I like to

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do is flip over all the dumplings to the

00:12:00

other side and slightly fry it a little

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more so both sides are

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crispy play them up and serve with your

00:12:09

favorite dipping sauce they are so

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delicious the skin has great texture

00:12:15

which you will never get from those

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pre-made wrappers it's so crispy and I

00:12:21

want you to hear

00:12:26

this that sounds amazing right

00:12:29

it is also extremely juicy you see how

00:12:33

that juice just splashed out of the

00:12:35

dumpling immediately that is how it gets

00:12:38

my shirt I end up ruining my white

00:12:42

T-shirt when taking the first

00:12:45

bite if you're drooling all over the

00:12:47

screen go give this a try if you like

00:12:51

Chinese food subscribe to my channel and

00:12:55

hit that notification Bell so you don't

00:12:57

miss any episode so

Description:

🔪 DURCHSUCHE MEIN KÜCHENGERÄT – https://linkpop.com/soupeduprecipes ❤️ UNTERSTÜTZE DEN KANAL - https://www.patreon.com/soupeduprecipes Hallo zusammen, heute zeige ich euch, wie man Knödel von Grund auf neu macht. Ich weiß, es ist zeitaufwändig, aber es gibt nichts, was besser schmecken könnte als selbstgemachte Knödel. Mit diesem Rezept werden Sie den leckersten und saftigsten Knödel machen. 🥢 DRUCKBARES REZEPT - schauen Sie später noch einmal vorbei Zutaten für den Wrapper (ausreichend für 50-60 Dumplings) - 400 Gramm Knödelmehl (Sie können Brotmehl oder Mehl mit hohem Proteingehalt verwenden.) - 210 Gramm Wasser mit Raumtemperatur - 1/2 TL Salz Zutaten für die Füllung - 350 Gramm Hackfleisch - 200 Gramm chinesischer Sellerie (Sie können auch normalen Sellerie verwenden) - 1/2 Tasse gewürfelte Frühlingszwiebel - 1,5 EL Sojasauce [Pearl River Bridge Natural Brewed Light Soy Sauce: https://geni.us/wABlLXf] - 1,5 TL Austernsauce [Lee Kum Kee Panda Brand Austernsauce: https://geni.us/P0u6] - Knoblauch-Ingwer-Püree (3 Ingwerscheiben + 2 Knoblauchzehen + 2 EL Wasser) - 1 EL Pflanzenöl - 1/2 TL Salz - 1 Ei ANWEISUNG - Für die Herstellung von Knödeln möchten Sie Knödelmehl verwenden, wir nennen es 高筋面粉. Wenn Sie kein Knödelmehl finden, können Sie Brotmehl verwenden. Überprüfen Sie einfach den Proteingehalt, bevor Sie eine Marke auswählen (10 % sind gut). Wenn Sie nicht einmal Brotmehl finden können, habe ich einen Trick. Sie können Allzweckmehl verwenden und dem Mehl 2 Eier und Wasser hinzufügen, um es proteinreicher zu machen. Ich messe gerne zusammen, weil jedes Ei anders ist. Hier ist mein Vorschlag - für je 400 Gramm Allzweckmehl benötigen Sie 205 - 210 Gramm der Ei-Wasser-Mischung. Jetzt kennst du das Geheimnis hinter der perfekten Knödelhülle. Wir können loslegen. - Messen Sie 400 Gramm Knödelmehl ab und fügen Sie 1/2 TL Salz hinzu. Mischen Sie es und gießen Sie dann langsam 200 bis 210 Gramm Wasser mit Raumtemperatur hinein. Verwenden Sie Stäbchen, um es umzurühren, während Sie das Wasser hinzufügen. Sammeln Sie das gesamte Mehl zusammen und machen Sie es zu einem Teig. Kneten Sie den Teig etwa 5-6 Minuten lang oder bis er glatt ist. Decken Sie es ab und lassen Sie es 20 Minuten lang ruhen. - 20 Minuten später nochmals 5 Minuten kneten. Decken Sie es mit einem leicht feuchten Handtuch ab und lassen Sie es 1 Stunde lang einwirken. Der Grund, warum wir es zweimal kneten, ist, um die Entwicklung des Proteins zu unterstützen. Dadurch wird sichergestellt, dass Ihre Knödelhülle eine großartige Textur hat. - Während Sie warten, können Sie die Füllung machen. Heute mache ich meine Schweine-Sellerie-Füllung. Es ist sehr leicht. - Sie benötigen 350 g Schweinehackfleisch, 200 g Sellerie, 1/2 Tasse gewürfelte Frühlingszwiebeln, 1,5 EL Sojasauce, 1,5 TL Austernsauce, 1 EL Pflanzenöl, 1/2 TL Salz, 1 Ei, etwas Knoblauch-Ingwer-Püree. - Rühren Sie es 6-8 Minuten lang in eine Richtung und schlagen Sie die Füllung. Stellen Sie die Füllung in den Kühlschrank und wir schauen uns den Teig an. - Es sollte weicher und spielbarer sein. Jetzt ist es an der Zeit, den Teig in viele kleine und gleichmäßige Stücke zu teilen. Legen Sie Ihren Teig auf das Schneidebrett und streuen Sie etwas Mehl darüber, um ein Zusammenkleben zu verhindern. Rollen Sie den Teig zu einem dicken Stück. Dann in dicke Streifen schneiden. Achten Sie darauf, dass Sie es so messen, dass die Streifen mit der gleichen Dicke ausfallen. Wenn Sie damit fertig sind, reihen Sie sie aneinander. Schneiden Sie es in kleine Stücke. Verwenden Sie auch etwas, um es zu messen. Länge und Breite sind egal, solange alle Teiglinge gleich groß sind. Normalerweise verwende ich keine Waage, aber wenn Sie fragen, würde ich sagen, dass jeder Teig etwa 11-12 Gramm wiegen sollte. - Decken Sie es mit einem leicht feuchten Handtuch ab und wir können mit der Herstellung der Knödelblätter beginnen. Nimm ein Stück und drücke es mit der Hand flach. Rollen Sie es zu einer runden Hülle mit einer dicken Mitte und einem dünnen Rand. Die Größe kann groß oder klein sein, hängt davon ab, wie große Knödel Sie machen möchten. - Nehmen Sie etwas Füllung. Legen Sie es auf die Verpackung. Falten Sie die Verpackung in der Mitte und drücken Sie sie ein wenig zusammen. Schieben Sie beide Seiten zur Mitte und nähen Sie die Kante. Verstärken Sie es nur, um sicherzustellen, dass sie sich beim Kochen nicht öffnen. Dieses Rezept reicht für etwa 50 -60 Knödel. - Etwas Öl in eine Bratpfanne geben. Legen Sie die Knödel hinein und warten Sie eine oder zwei Minuten. Gießen Sie 1/4 Tasse Wasser hinein. Bedecke es. Lassen Sie es kochen, bis das ganze Wasser weg ist. Wenn Ihr Deckel vollständig versiegelt werden kann, lassen Sie einen kleinen Spalt frei, damit der Dampf entweichen kann. Sobald die gesamte Flüssigkeit verdunstet ist, überprüfen Sie den Boden, um die Farbe zu sehen.

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