The ONLY Dumpling Recipe You'll Ever Need | Shortcuts for Fast & JUICY Dumplings! | The Woks of Life
We present: our family’s dumpling recipe. This was the first dumpling recipe we ever published (originally posted on October 13, …
source
Previous
The ONLY Dumpling Recipe You'll Ever Need | Shortcuts for Fast & JUICY Dumplings! | The Woks of Life
21 Comments
Leave a Reply
You must be logged in to post a comment.
Hey listen up! I have made this recipe probably a dozen times. The ratios are just right, flavors are spot on! Easy and not an exaggeration that it’s the only dumpling recipe you need! This is the one! 🥟🥟🥟❤
This is my go to recipe when I want Dumplings. It's so delicious 😋 Your channel is my favorite.
Can you chop the bock choy using a Cuisinart? thanks
Thanks for the recipe, Sarah. Yay, a brief appearance of baby and baby Daddy
Excellent explanation and presentation. 10/10. 👏🏻👍🏻😊
y'all have the best dumpling recipe around — I need the make them again. also, I really appreciate seeing the Northern folding style from the cook's POV — haven't seen anyone do that before.
I absolutely love dumplings, but have not tried making them. I am going to try making this recipe! Thanks for sharing. It looks delicious
Could you also add stock to the dumpling filling instead of water?
It feels like we’re in the kitchen with you!!!! Love this tutorial 😊. Thank you ❤. And thanks mom!!
Always the best videos and if you don’t have their book yet, please get it! Excellent recipes!
Yum, absolutely love dumplings, and these look very tasty. So appreciate the details when preparing food, it makes all the difference. Had a giggle when you repeated your mom’s tried and true technique of one direction, I’ve heard that before. I was wondering why you disguard the juices from the Bok Choy, could you add them to the water so you keep that bit of extra flavor? Really appreciate you showing which brands you use product wise, it is super important because brands vary and can disappoint after all the hard work and love you put into making your dish. Thank you for the fun and educational mini class in dumplings.🥟💕✨👍
I sure love it when they do videos, because it is enjoyable watching them talk and explain things. Then, we also learn cooking skills by watching by watching Sarah and Bill do things.
Last night I made dumplings with sub-par commercial dumpling wrappers. UGH! No more of that brand. I'm going back to Twin Marquis.
We don’t have round wrappers when I live. And no Asian grocery stores unfortunately. I fold the square ones.
These look INCREDIBLE!!!!
I was just at the Asian market yesterday to restock my pantry. It looks like I have to make another trip since I don't have any more dumpling wrappers! ❤
I love dumplings! I've tried them from every restaurant in town and I have a favorite place that I get them from at least once a week.
Sensai, after washing your video, I was looking a spanish chef "Karlos Arguiñano" and he was filling snail pasta for a soup, I am thinking of using your dumpling filling for that dish. Cheers
So glad you blurred out the baby. 👍
Thanks Sensei, love dumpling, I use a combination of pork and shrimp. Excellent video.
Another great video, thanks folks…!!! Cheers from Canada…!
Reasons to Mix in One Direction (Mom was right)
Protein Development:
By stirring in one direction, you help the proteins in the meat (like myosin) align and bond together.
This creates a smoother, stickier filling that holds together well when cooked.
Emulsification:
If you're using sesame oil, soy sauce, or other liquids, one-direction mixing helps emulsify these into the filling evenly.
This results in a juicier, more cohesive texture.
Prevent Crumbling:
Random or back-and-forth mixing can break down the protein bonds, leading to a loose, crumbly filling that might fall apart during cooking.
This wisdom spans both Chinese and Japanese culture when preparing filling for dumplings/gyoza.