Test cook Dan Souza makes Bridget our recipe for Chinese Pork Dumplings.
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Not everyone has a food processor.
In my experience, using boiling water makes the skins too soft. I get mine hot (about as hot as you can get water out of the tap), but not boiling. I also do a mince on the pork by hand – the pre-ground pork is a little easier, of course, but it's so fine that you get an inferior texture. You don't really want a meat paste like you see here.
Can't wait to try this one. Can I use chicken instead?
Is this Asian approved?
The skin is supper simple to make. I did the skin the night before cover them with parchment paper & warp with cling wrap. It stays soft and pliable. Thank you for the recipe. Love your cooking shows that always has great recipes
Bellissimo, questa funzione semplifica la vita…posso avere la ricetta dell'impasto e del ripieno….grazie x la risposta🙋♀️
Good recipe. The only difference is I used a pasta roller for the dough. The cooking technique worked perfectly. Thanks,
Omg this was agonizing
This is not the kind of dumpling that my grankid wanted I like it tho
Am I seeing things he said cut into five but then he only ended up with four?
Paste meat doesnt make good dumplings, you need to chop it 🤦🤦
Great recipe from my favorite dumplings!
thought she said we have a member of the 14K family but she said ATK …
Love you all
can u freeze dumplings? & if so before cooking or after?
Dan, this is 10 out of 10!
2.5 Cups of flour is 10.7 oz. Is it 2.5 Cups of flour or 12.5 oz of flour?? This is exactly why would never subscribe to their magazine.
Dan is the dumpling man
Why make a video showing 1/2 the process, include recipe on dipping sauces !
Looks like exactly how I made them!
Easier to make than you think*!
*If you happen to have a food processor/stan mixer/butler to cook it for you
I was in the USAF and stationed at CCK Air Base in Taiwan. I lived off base in Taichung city and there was a famous local noodle/dumpling shop at the head of my alley known as Howard Johnson's. Their fame was well deserved! Any friends who would come to visit KNEW to stop there and bring at least 50 gyoza. Not mandatory, but strongly "suggested ". LOL
One of the dumpling recipre I´ve watched so far. Simply and very straight forwawrd. I missed that he didn´t recommend using a non-stick pan. This is a must.
I like the recipe, but they are showing incorrect rolling technique.
You are supposed to roll from the edges inward.
You want the middle of the skin to be thicker and the edges, thinner.
Too many sets with the wrappers…just buy them
The Hunger Pangs should show Dan how to make Chinese food.
Why on earth is Dan showing viewers how to make Chinese Pot Stickers? I'm so glad the word "authentic" was never used. ATK is really running out of ideas and going "ethnic", learning a dish and showing how to make it. Why not just have a person of that ethnic origin show you how to do it. Chinese never use a food processor to grind up meat. For Chinese food, you finally have the "Hunger Pangs" father and son team on to show how its supposed to be done, then you can call it authentic.