Скачать или смотреть how to make dumplings from scratch 🥟 | quitting my job + my life story so far

answering some of the questions you asked me on Instagram while making vegetarian dumplings from scratch. stick to the end to watch me eff them up! 🤦🏻‍♀️

plenty more here 💃
  / iam.chungry  
https://www.tiktok.com/@iam.chungry?l...

00:00 intro
1:00 my life so far
3:47 explaining this vegetarian dumpling filling
5:08 difference between light and dark soy sauce
6:01 rolling out dumpling dough
6:27 content creation journey
8:29 thank you so much 🥹
9:06 my cultural identity crisis
10:21 moving back to hong kong
11:31 adjusting to my new life
13:33 taste test

if you want to see some of the videos I did at my old job, here are links to the ones I mentioned in the video ‪@SchoolofWok‬:
   • The MOST Delicious Garlic Fried Rice  
   • Hong Kong Baked Pork Chop Rice  
   • Japanese Chicken and Egg Rice - Comfort Fo...  
   • Chinese Pan Fried Pork Buns!  
   • Salted pork rice - so simple, but SO GOOD!  
   • Emma makes Sichuan Wontons in Spicy Chilli...  

if you want to see more dumpling folds, here is my video:
   • how to fold dumplings 🥟  

if you like the knife I’m using in the video 🔪, you can use my code CHUNGRY to get 30% off Nakano Knives. They're a small business selling hand-forged knives made in Japan. The perfect Christmas present, or just a great addition to your kitchen.
https://nakano-knives.com/

Vegetarian/Vegan Dumpling Recipe
Ingredients
Dumpling Dough
300g plain flour/all purpose flour/dumpling flour*
150ml hot water
1 small pinch of salt
1 tsp neutral oil
Filling
400g block firm tofu, pressed and crumbled
1 large bunch of coriander, finely chopped
Small handful of cabbage, finely chopped (salted and squeeze out the excess moisture)
3 spring onions, finely chopped
4 shiitake mushrooms, rehydrated and finely chopped
2 cloves of garlic, finely chopped
1 small knob of ginger, finely chopped
1 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp sesame oil
1 tbsp vegetarian oyster sauce
1 tsp white pepper powder
1 tsp white sugar
1 tsp salt
Optional flour mixture for a crispy bottom:
2 tsp plain flour/cornstarch
120ml water
Dumpling dipping sauce:
1 tbsp light soy sauce
1 tbsp black rice vinegar (or any vinegar)
1 tsp sesame oil
Chilli oil, as much as you like
(Sometimes I add chopped spring onions and coriander)

Method
To make the dumpling dough, place the flour in a bowl and pour in the hot water. Mix with a utensil then transfer to a table and knead the dough until it lightly springs back. Wrap with cling film or cover with a bowl and set aside for at least 1 hour. When you let the dough relax after kneading, the gluten relaxes which makes it much easier to roll out into thin circles.

In a large bowl, combine the filling ingredients and season with light soy, dark soy, vegetarian oyster sauce, sesame oil, salt, sugar and white pepper powder. Taste and adjust seasonings as you like.

Roll out the dough into thin circles and fill each wrapper with 1 heaped teaspoon of filling. Shape and seal as you like.

Freeze the dumplings on a tray/plate dusted with flour or on parchment paper and it keeps for 2-3 months.

OR, cook by heating a frying pan on medium heat with a bit of cooking oil. Add the dumplings flat-side down and pan fry till very light brown in the bottom. Add the flour mixture and cover with a tight fitting lid. Cook for 8-10 mins, until almost all the water has evaporated. Remove the lid and allow the bottom to get crispy. Flip out onto plate and serve with the dipping sauce.

Recipe Notes:
*by dumpling flour I mean a bag of flour you can get from the asian supermarket with a picture of a dumpling on it. It’s just plain flour but it’s bleached so you get very white dumpling skin.