Beginners Guide To Dumplings - Fried, Wonton Soup, Crab Rangoon

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If you don't like dumplings you haven't had a good one yet. It is really that simple, dumplings, when done right, will blow your mind. That is why I made this video, to show you how easy it is to make dumplings and open up a world of possibility for you. Whether that means making something you love at home, trying something you don't have access to where you live, or even having friends over for an epic dumpling party, this video is for you. Share this video with friends!
Dumpling pork filling
INGREDIENTS:
1 lb. ground pork
3-4 cloves minced garlic
3 tbsp minced ginger
½ cup sliced scallions
½ sesame oil
2 tbsp soy sauce
1 tsp sugar
Splash of rice wine vinegar
1 tbsp baking soda
1 tbsp cornstarch

Mix all these ingredients together. Set aside.

Dipping Sauce
INGREDIENTS:
2 tbsp soy sauce
2 tbsp rice vinegar
Sriracha - to taste
Sesame seeds - to taste

Mix all these ingredients together and set aside until you are ready to start dipping!

Pot Stickers
INGREDIENTS:
Pork Filling
Wonton wraps/skins

In a wonton wrap, add a tablespoon of your filling.
Fold and seal tightly.
Cover your prepped dumplings on a plate with a wet paper towel to prevent from drying.
Heat a non-stick frying pan and add in 1 tsp canola oil and 1 tsp sesame oil and allow them to blend.
Once oil is hot add your pot stickers to the pan, bottom side down.
Once they are golden brown on the bottom, add ¼ cup water to the pan, cover and allow to steam 4-5 minutes or until most of the water has cooked out.
Top with scallywags aka scallions & dip into that yummy sauce!

Wonton Soup
1 cup chicken stock
Soy sauce
Handful rough chopped scallions
Handful of rough chopped ginger
Shrimp- desired amount
Wonton wraps/skins
Pork filling

In a pot add 1 cup of stock, a dash of soy sauce, scallions and ginger. Allow to simmer.
Finely chop your shrimp and mix in with your pork filling.
Fill your wonton wrap with a teaspoon of your filling. Lightly wet the wonton edges of your wrap.
Fold into a wonton shape, bringing in all the corners to the top and tightly seal. Cover with a wet paper towel while you assemble the rest of your dumplings.
Remove scallions and ginger from broth.
Add in wontons and allow it to simmer for 4-5 minutes.
Remove dumplings from broth and place in a bowl. Top with scallions.
Pour broth over dumplings and scallions. Serve hot.

Crab Rangoon
Canned pineapples
¼ cup rice vinegar
1 tbsp sugar
½ tsp of salt
1 drop of red food coloring
1 tbsp cornstarch
Shredded crab/kanikama
½ cup softened cream cheese
2 tbsp scallions
1 tsp minced ginger
Wonton wraps/skins
Canola Oil

In a pan add ½ a cup of the juice of your canned pineapple, rice vinegar, sugar salt and food coloring and heat.
Mix the cornstarch with 1 tbsp of water and mix until it turns milky. Add to pan and stir. If you find that your sauce is too thick you can dilute it by adding rice vinegar or water until it reaches your desired consistency. Set aside until you are ready to start dipping your crab rangoon.
Mix your shredded crab with the cream cheese, scallions and ginger. Salt and pepper to taste.
Add a small scoop of your crab mixture to the middle of your wonton wrap. Lightly moisten the edges with water.
Fold in your wonton wrap by bringing in the corners upwards and sealing tightly. Cover with a wet paper towel until you are ready to start frying.
In a pan heat some canola oil and place your crab rangoon in. Allow to cook until golden brown on all sides.
Drain excess oil on a paper towel. Dip into your sauce and enjoy.


All music original by Josh Greenfield

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