September 21, 2020

Sohla Makes Lamb & Scallion Dumplings | From the Home Kitchen | Bon Appétit

once you learn how to make a dumpling you can like dump anything anything can be your dump i don't know right hello here is a test shot let me know what you think ba at home solo makes dumplings take one no wait you can see it wait i

think i moved the camera wait let me send you this to make sure it's okay sorry guys we're oh okay so here we are back in my kitchen um and today i'm gonna show you how to make some dumplings i'm using lamb and scallion but the original recipe

is for pork but the great thing about dumplings is you can kind of put whatever you have in there so if you don't have the exact ingredients i'm using today don't worry about it it's more about like learning the technique and then you can stick anything in your

dumps how's that okay so if you don't want to make your own wrapper store-bought wrappers work really well they come out really good you can find them in most freezer sections not just in an asian grocery store i'm going to start by measuring out my flour so i'm

doing a half batch of claire's pork dumpling recipe oops oops oops whoa that was messy hold on i have to fix this this is my flour container there's no cornflakes in here i just like vintage containers and stuff [Music] marshmallow crispy treat that's a good one 187 grams

of all-purpose flour um which is one and a half cups what's going on it's an ice cream chocolate dance house isn't this the dream guys so i'm just mixing it until it comes together in a shaggy mess the dough is not going to really come together in a

ball but all the flour is going to get moistened shaggy mess and i'm just going to cover this and let it rest for 15 minutes how's it going guys good so i'm going to start making my filling i'm going to be using ground lamb um because it's what

i had in the freezer you can do this with whatever ground meat you have um lamb is nice and fatty it's like pretty similar to pork which i think it's a nice um sub let me talk about this knife selection um this is a vegetable knife it's a

shun it has a delicate blade it's not a cleaver it looks like a cleaver but if you tried to cleave something with it it would the knife would break it's not meant to be used that way here i'm slicing up one scallion i'm going to put this into

this bowl and it's going to be for my dipping sauce i didn't realize that cleave was a verb to cleave i assume to cleave means to [Music] cool so i'm going to continue cutting these scallions this looks like a whole lot of scallions and it is i'm going

to run my knife through it i want it to be a bit fine ah i lost a scallion i feel like i need a bigger bowl pork is going in i need about an inch of grated ginger about a quarter teaspoon of salt uh about a quarter teaspoon

of pepper okay i'm adding three quarters of a teaspoon of kosher salt and a couple teaspoons of soy you know what i'm gonna stir it with this toffee i they make it look like so easy to stir with the chopstick and then you get back in there and

you're like nah i want i want a spatula in here lamb filling huh check it out okay so my dough wait i'm talking to that one okay so my dough is recording right you see it you see the red light it's recording so my dough has rested for

15 minutes it doesn't look very different but i'm going to go in to meet it now that's not open i broke it just a little bit to make the dough softer where's the lid i guess i'll find that later so we're going to knead this until it comes

together until it's like soft and supple and smooth so you can see it's like really soft nicely come together it's not like a perfect smooth ball no window pane but that's totally okay and the dogs are here i can hear them should we cut for the dogs they're

down here there's dogs here hands there today was my first day being actually alone because pam is volunteering making lunch for doctors lunch for hospitals healthy lunches today's dinner was what was today turkey salisbury steak with sweet potato mash and minted peas so healthy after this point it

needs to rest for about an hour okay so this is the one that has rested for an hour and look at how it's like smooth and soft and supple it is this is the other one like this one's really soft and it came together nicely but after it

sits for an hour it's gonna look like this now that we are ready to roll we are gonna dust cut this in half each one of these we're gonna roll into a 12 inch log i'm going to cut it off every one inch and then i will have

uniform pieces of dough you want to make sure the balls of dough that you're not working with you keep covered under a damp towel or it will dry out and get really gross so you have like a cut side you're going to put the cut side down and

smoosh it with your thumb just to like get the round shape started and we're going to dust lightly with flour and start rolling oh well you cut that i normally like a french style rolling pin for everything but these little dumplings it kind of just puts too much

pressure and smooshes them you could totally stop here four inch dumpling perfect ready to work but i like to cut them out just because i think it looks a little bit your final crimp dump dumpling will look a little cleaner if you take the time to cut them

out like that but it's totally totally optional like nobody does that that's just a knee issue if you're going to use these right away you don't have to dust them with cornstarch you can just lay them on a sheet tray with parchment the cornstarch helps keep them separated

without drying them out so i'm going to throw this under the towel too and then the next dump that looks so pretty guys that's like so worth the effort okay now we're going to form i got i went a little crazy with my starch so i'm going to

dust it off as i go through i like to have more than more than i need because i want to make sure they don't stick next i'm going to add about a big teaspoon of filling right in the middle and i kind of like it to be a

bit of a football shape so i've got my wrapper with my filling kind of on my fingertips on my non-dominant hand now i'm going to use my other hand to moisten half of the edge now we begin to crimp you don't want to overfill because then you're not

giving yourself any room to crimp i hold on i'll do another one it's just you know once i get started i can't like stop when this steams the filling really plumps it's going to look like it's not a lot of meat in there but then after you cook

it you'll be like yeah that was enough i feel like ham should do it because he's better than me we'll swap after this how to describe crimping this is difficult pinch together pinch it sealed and then and then you want to make a pleat over and then pinch

it sealed make another pleat yeah you can't think about it so much we're just making we're just making dumplings you just want to put stuff in there and seal it shut okay i got my wrapper wool filling moisten okay this one's going to be good nope i tore

it this is the worst one yet ham you know i think this will be good it'll make it really approachable to people right watching you fail yeah oh boy it's gonna be okay i'm mostly convincing myself at this point but you know what even though they suck look

at how many bad dumplings i have already they're gonna be delicious can you tell us who this is solar this is ham my husband show the people your secrets oh oh you're doing center first then side folds like we were doing before yeah that's probably better for this

wrapper since these wrappers are super soft and they're really delicate um i'm making a a focal point in the middle by pressing it together in the center first whoa that looks really good these are good guys so i'm going to start by warming up the skillet to about

medium and i'm gonna give wait not give i'm not giving it oil i'm gonna add a couple teaspoons of oil to it we need a little bit of fat to help it brown so the number of dumplings you add to your pan totally depends on how much skirt

you want so i'll mix up my slurry first this thing heats up fast so for each half a cup which is going to be good for a 10 inch skillet i'm going to do a teaspoon of corn starch and a teaspoon of flour so i tested this with

corn starch alone and flour alone when you mix them together it has the best crunch i can't describe it this is also going to get two teaspoons of vinegar i want like a huge skirt i want i i really like the skirt if you like salt and vinegar

pringles to me it it that's what it tastes like do you like the skirt i love the skirt haven't i have i not expressed how much i love this skirt we want to wait until it starts to sizzle so we know that the pan is hot give this

a good whisk because immediately the starches start to settle you see that yeah you don't really need the dumplings to be in there that deep it takes about five minutes to steam so uh it really only takes a half a cup for a pan this big to give

you enough steaming time for that we'll come back to it should i cut ideally you want to steam this with a glass lid so you can get a good look at how the evaporation is going i don't have a glass lid that's fine you can look at it

you can peek oh it's fine it'll be fine okay cut okay so these have been steaming for five minutes so they are totally cooked through they've gotten really plump the wrapper is cooked the filling is cooked and we're left with this like sticky goopy looking stuff here i'm

going to turn up the heat a little bit right now because now we're looking to get some color while this happens i can make the dipping sauce so here i've got that one scallion i sliced up and saved and i'm going to add to it a couple tablespoons

each of soy sauce or i've got tamari here if you don't have any rice wine vinegar you can leave it out and just go with the soy i like to add a couple spoonfuls of chili crisp for some heat oh oh black vinegar if you have black vinegar

um and then mix it up and it's that's your dipping sauce when we get to this point where all the water is gone and we're just looking for color you have to really like stand over it be vigilant because one spot will go to get dark on you

before you even know it you know even though these weren't perfect they look pretty good now that they're all cooked up you know not perfect but they're mine i made them with my hands it's so crisp and dried out now i can just shake the skillet and and

everything's free it's totally dry crisp now we flip okay flipping is a little risky and you totally don't have to do it you can just slide it out onto a counter and enjoy but i want to see my crispy lace skirt so i like to flip it it

adds a little danger which is great right okay everything could go wrong but nothing went wrong we did it oh it's good guys this is well worth the wait okay so you can see the skirt is nicely browned and crunchy and crisp what's not to love we got

all this crunch we got all this texture it's like a you get a snack in your snack i always like the two for one thing maybe because i'm cheap even okay if you don't want to make dumplings if you don't want to make wrappers if you don't make

filling you can get your frozen dumplings from trader joe's just throw a skirt on it you're gonna feel so more so much fancier like look at all that do you hear that listen to how crunchy that is okay i'm gonna eat some skirt because it's the best okay

these samplings had a rough start you know coming into this world they're not perfect but they're great they're still they're still so cute and we made them dunking in the filling is super juicy you can really taste the scallion it's not a lot of ginger but it's still

like coming through and then the texture you know it the best part about these dumplings is the texture you get this chewy noodle from the part that's steamed and then the crunchy part from the part that like had contact with the pan and then the super super crispy

skirt you know you can eat like 100 of these so good okay i'm gonna have another bite oh whoa take a look at that look at how crispy chewy crispy it's got it all here i'll cut one open how did you learn how to do this from the

internet i don't have a story about how my mom made dumplings with me

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