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    [–] EASY DESSERT RECIPES - Nougat "Candy Bar" Recipe [牛轧糖] SoupedUpRecipes 1 points ago in cookingvideos

    Nougat candy is one of my favorite snack. In chinese it is called “Niu Zha Tang牛轧糖”. It is so sweet, creamy, nutty, a bit gooey, crunchy. It is like you got all the good stuff in there. I think it is the best party snack. You just spend a little bit time to mix everything together and it is ready to serve. It just too easy not to try it.

    INGREDIENTS [serve 6-7 people]

    • 180 grams of marshmallows
    • 110 grams of mini cookies
    • 45 grams of butter
    • 50 grams of full milk powder to add into the mush mellow
    • 20 grams of milk powder to dust on the surface
    • 120 grams of mix nuts
    • 45 grams of raisins

    INSTRUCTION

    • In a non-stick pan, add in 45 grams of butter. Slowly melt it on medium-low heat. Make sure you use a nonstick pan or else you will end up with a disaster.
    • Once the butter is melt, add in 180 grams of mush mellow. Use mini mush mellows. don’t use the big ones because it is harder to melt them evenly. Continue to stir it on medium-low heat.
    • Once all the marshmallows is melted, add in 50 grams of full milk powder. Keep stirring it until well combined.
    • Turn off the heat but not removing the pan off the stove because we need the rest of the heat. Add some mini crackers, some mixed nuts, they are a bit salty and very crunchy. Also, I love to put raisins in niu zha tang.
    • Quickly stir them until all the ingredients are coated with the melted mush mellow. Take it out and add it to a rectangle shape container. I am using a toast mold. I also put parchment paper on the bottom so it will be easier to take out later. Press it down with your spatula to form it flat. The amount I gave is enough to fill up a 4.5 * 10 inches toast mold.
    • Pop this in the fridge until it is cool down. Cut it into the size you like. Dust some milk powder to prevent stickiness. Find a nice plate to serve them. You can store this in a clean container. It can stay good for a month in the fridge.

    Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] EASY DESSERT RECIPES - Nougat "Candy Bar" Recipe [牛轧糖] SoupedUpRecipes 3 points ago in chinesefood

    Nougat candy is one of my favorite snack. In chinese it is called “Niu Zha Tang牛轧糖”. It is so sweet, creamy, nutty, a bit gooey, crunchy. It is like you got all the good stuff in there. I think it is the best party snack. You just spend a little bit time to mix everything together and it is ready to serve. It just too easy not to try it.

    INGREDIENTS [serve 6-7 people]

    • 180 grams of marshmallows
    • 110 grams of mini cookies
    • 45 grams of butter
    • 50 grams of full milk powder to add into the mush mellow
    • 20 grams of milk powder to dust on the surface
    • 120 grams of mix nuts
    • 45 grams of raisins

    INSTRUCTION

    • In a non-stick pan, add in 45 grams of butter. Slowly melt it on medium-low heat. Make sure you use a nonstick pan or else you will end up with a disaster.
    • Once the butter is melt, add in 180 grams of mush mellow. Use mini mush mellows. don’t use the big ones because it is harder to melt them evenly. Continue to stir it on medium-low heat.
    • Once all the marshmallows is melted, add in 50 grams of full milk powder. Keep stirring it until well combined.
    • Turn off the heat but not removing the pan off the stove because we need the rest of the heat. Add some mini crackers, some mixed nuts, they are a bit salty and very crunchy. Also, I love to put raisins in niu zha tang.
    • Quickly stir them until all the ingredients are coated with the melted mush mellow. Take it out and add it to a rectangle shape container. I am using a toast mold. I also put parchment paper on the bottom so it will be easier to take out later. Press it down with your spatula to form it flat. The amount I gave is enough to fill up a 4.5 * 10 inches toast mold.
    • Pop this in the fridge until it is cool down. Cut it into the size you like. Dust some milk powder to prevent stickiness. Find a nice plate to serve them. You can store this in a clean container. It can stay good for a month in the fridge.

    Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] EASY DESSERT RECIPES - Nougat "Candy Bar" Recipe [牛轧糖] SoupedUpRecipes 2 points ago in asianeats

    Nougat candy is one of my favorite snack. In chinese it is called “Niu Zha Tang牛轧糖”. It is so sweet, creamy, nutty, a bit gooey, crunchy. It is like you got all the good stuff in there. I think it is the best party snack. You just spend a little bit time to mix everything together and it is ready to serve. It just too easy not to try it.

    INGREDIENTS [serve 6-7 people]

    • 180 grams of marshmallows
    • 110 grams of mini cookies
    • 45 grams of butter
    • 50 grams of full milk powder to add into the mush mellow
    • 20 grams of milk powder to dust on the surface
    • 120 grams of mix nuts
    • 45 grams of raisins

    INSTRUCTION

    • In a non-stick pan, add in 45 grams of butter. Slowly melt it on medium-low heat. Make sure you use a nonstick pan or else you will end up with a disaster.
    • Once the butter is melt, add in 180 grams of mush mellow. Use mini mush mellows. don’t use the big ones because it is harder to melt them evenly. Continue to stir it on medium-low heat.
    • Once all the marshmallows is melted, add in 50 grams of full milk powder. Keep stirring it until well combined.
    • Turn off the heat but not removing the pan off the stove because we need the rest of the heat. Add some mini crackers, some mixed nuts, they are a bit salty and very crunchy. Also, I love to put raisins in niu zha tang.
    • Quickly stir them until all the ingredients are coated with the melted mush mellow. Take it out and add it to a rectangle shape container. I am using a toast mold. I also put parchment paper on the bottom so it will be easier to take out later. Press it down with your spatula to form it flat. The amount I gave is enough to fill up a 4.5 * 10 inches toast mold.
    • Pop this in the fridge until it is cool down. Cut it into the size you like. Dust some milk powder to prevent stickiness. Find a nice plate to serve them. You can store this in a clean container. It can stay good for a month in the fridge.

    Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] How to Make Chinese Dumplings From Scratch SoupedUpRecipes 2 points ago in cookingvideos

    1 portion of that dipping sauce (1 tbsp of soy sauce + 1 tbsp of hot chili oil + 2 tsp of vinegar). I am still working on my 5 dumpling dipping sauce video. Hopefully will come out soon.

    [–] RECIPE: How to Make Chinese Dumplings From Scratch SoupedUpRecipes 1 points ago in China

    LOL! I don't have my own website yet. Where esle I can post text recipe?

    [–] How to Make Chinese Dumplings From Scratch SoupedUpRecipes 6 points ago * (lasted edited 10 days ago) in cookingvideos

    Hi everyone, today I want to share how to make dumplings from scratch. Dumpling is probably the most popular Chinese food. It is like the magic flavor pocket and it will be gone as soon as you put them on the table. I know it is time-consuming to make dumplings at home but there is nothing could taste better than homemade dumplings. This recipe will make you the most delicious and juicy dumpling. I ruined my white T-shirts when making this video. The juice just splashes everywhere as soon as I took the first bite.

    Ingredients for the Wrapper (enough for 50-60 dumplings)

    • 400 grams of dumpling flour (you can use bread flour or use high protein content flour.)
    • 210 grams of room temperature water
    • 1/2 tsp of salt

    Ingredients For The Filling

    • 350 grams of ground pork
    • 200 grams of Chinese celery (you can also use regular celery)
    • 1/2 cup of diced scallion
    • 1.5 tbsp soy sauce
    • 1.5 tsp of oyster sauce
    • garlic ginger puree (3 slices of ginger + 2 cloves of garlic + 2 tbsp of water)
    • 1 tbsp of vegetable oil
    • 1/2 tsp of salt
    • 1 egg

    INSTRUCTION

    Make The Dumpling Dough

    • For making dumplings, you definitely want to used dumpling flour, we call it 高筋面粉. It is a type of wheat flour that contains a higher percentage of protein compared to all-purpose flour. Protein is the thing that makes dumpling skin firm and great in texture.
    • If you can not find dumpling flour, you can use bread flour. Just check the protein content before picking a brand. The brand I showed in the video - For 31 grams of flour contains 4 grams of protein which equals 12.9%. Based on trying different types, this should be a good choice.
    • If you can’t even find bread flour, I have a trick. You can use all-purpose flour and add 2 eggs and water to the flour to make it higher in protein. I like to measure it together because each egg is different. Here is my suggestion - for every 400 grams of all-purpose flour you will need 205 - 210 grams of the egg/water mixture. Showing you all these just want you to know what options do you have. I have dumpling flour today, of course, I am using that.
    • Now you know the secret behind the perfect dumpling wrapper. We can get started.
    • Measure out 400 grams of dumpling flour and add 1/2 tsp of salt. Give it a mix then slowly pour in 200 to 210 grams of room temperature water. Use chopsticks to stir it while you are adding the water. Gathering all the flour together and make it into a dough. Knead the dough until smooth. This is how I normally do. Use your body weight to press the dough. Grab the side of the dough that is future away from you. Then fold that in half. Use your body way to press it down again. Turn your dough at 90 degrees angle. Repeat this again and again.  In about 5-6 minutes, your dough should be smooth. Cover it and let it sit for 20 minutes.
    • 20 minutes later, knead it again for another 5 minutes. Cover it with a slightly damp towel and let it sit for 1hour. The reason we knead it twice is to help develop the protein. That will make sure your dumpling wrapper has great texture.

    Make The Filling

    • You can do this while waiting for the dough to be ready. Today I am making my pork celery filling. It is very easy.
    • You will need 350 grams of ground pork, 200 grams of celery (It is better to use Chinese celery but if you can’t find it, regular celery works well too), 1/2 cup of diced scallion, 1.5 tbsp soy sauce, 1.5 tsp of oyster sauce, 1 tbsp of vegetable oil, 1/2 tsp of salt, 1 egg, some garlic ginger puree (3 slices of ginger, 2 cloves of garlic and 2 tbsp of water. Blend them together. This is my secret weapon to make a juicy filling. You can blend up to 1/3 cup of water depending on different types of dumplings. )
    • Mix the filling very well. Get your hands in there and stir it within one direction for 6-8minutes. This is the old traditional way that my grandma tough me how to prepare the filling. She also told me to beat the filling. Grab a hand full of filling and bring to a high position. Use a lot of force to throw it back in the bowl. Do this for a few minutes. This is something that Chinese people have been doing for centuries. I don’t know the science behind it but it does help develop the texture and make a big difference. Set the filling in the fridge and we will take a look of the dough.

    Roll The Dumpling Wrappers

    • It should be more soft and playable. Now it is the time to divide the dough into many small and even pieces. There are lots of recipes that tell you to roll the dough into long strips and then divide it. Today I will show you a simple way to do that. Put your dough on the cutting board and sprinkle some flour to prevent stickiness. Roll the dough into a thick piece. Then cut it into thick strips. Make sure you measure it so the strips turn out with the same thickness. Once you finished that, line them up together. Cut it into small pieces. Use something to measure it as well. It doesn’t matter the length and the width as long as all the dough pieces are the same size. I normally don’t use a scale, but if you ask, I will say each dough should be about 11-12 grams.
    • Cover it with a slightly damp towel and we can start making the dumpling wrappers. Take one piece and flatten it by your hand. We are going to roll it into a round wrapper. This is how I do it. Left-hand holds and turns the dough. Right-hand rolls it. Forward, back. Keep repeating this and you will get around wrapper with a thick middle and thin edge. The size can be big or small, depends on how big dumplings do you want to make.

    Wrap The Dumplings

    • Take some filling. Put it on the wrapper. I use about 1 tbsp of filling. Fold the wrapper in half and pinch it a little bit. Push both sides toward to the middle and sew the edge. Reinforce it just to make sure they won’t open when cooking. That is it. It is really easy and it looks lovely.
    • You just keep doing that and finish the rest. This recipe is enough to make about 50 -60 dumplings. If you can’t finish eating them at one time, you can leave some space between them and freeze before cooking. They taste amazing even after frozen.

    Cook The Dumplings

    • There are many ways to cook dumplings. I am going to pan-fry them today which is my favorite way to eat dumplings.
    • You want to use a heavy duty pan. Add some oil. Toss it around so the oil covers the bottom. We gonna use medium heat to do this. The oil will start heating up while you are adding the dumplings. When you fill up the pan completely, you should be able to hear the sizzling. Wait for a minute or 2 then add 1/4 cup of water. Cover it. Let it cook until all the water is gone. My lid doesn’t seal well. If your lid can be completely sealed, do leave a small gap to let the steam come out.
    • This will take about 5-8 minutes. Once all the liquid is evaporated, check the bottom to see the color. If it is nice and golden, you are done. One more step I like to do is to is to flip all the dumplings to the other side and slightly fry it a little more so both sides are crispy.
    • Plate them up and served with your favorite dipping sauce. They are so delicious and juicy. The skin has a great texture which you will never get from those pre-made wrappers.

    Hope you enjoyed this recipe! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] How to Make Chinese Dumplings From Scratch [芹菜猪肉煎饺] SoupedUpRecipes 6 points ago * (lasted edited 10 days ago) in chinesefood

    Hi everyone, today I want to share how to make dumplings from scratch. Dumpling is probably the most popular Chinese food. It is like the magic flavor pocket and it will be gone as soon as you put them on the table. I know it is time-consuming to make dumplings at home but there is nothing could taste better than homemade dumplings. This recipe will make you the most delicious and juicy dumpling. I ruined my white T-shirts when making this video. The juice just splashes everywhere as soon as I took the first bite.

    Ingredients for the Wrapper (enough for 50-60 dumplings)

    • 400 grams of dumpling flour (you can use bread flour or use high protein content flour.)
    • 210 grams of room temperature water
    • 1/2 tsp of salt

    Ingredients For The Filling

    • 350 grams of ground pork
    • 200 grams of Chinese celery (you can also use regular celery)
    • 1/2 cup of diced scallion
    • 1.5 tbsp soy sauce
    • 1.5 tsp of oyster sauce
    • garlic ginger puree (3 slices of ginger + 2 cloves of garlic + 2 tbsp of water)
    • 1 tbsp of vegetable oil
    • 1/2 tsp of salt
    • 1 egg

    INSTRUCTION

    Make The Dumpling Dough

    • For making dumplings, you definitely want to used dumpling flour, we call it 高筋面粉. It is a type of wheat flour that contains a higher percentage of protein compared to all-purpose flour. Protein is the thing that makes dumpling skin firm and great in texture.
    • If you can not find dumpling flour, you can use bread flour. Just check the protein content before picking a brand. The brand I showed in the video - For 31 grams of flour contains 4 grams of protein which equals 12.9%. Based on trying different types, this should be a good choice.
    • If you can’t even find bread flour, I have a trick. You can use all-purpose flour and add 2 eggs and water to the flour to make it higher in protein. I like to measure it together because each egg is different. Here is my suggestion - for every 400 grams of all-purpose flour you will need 205 - 210 grams of the egg/water mixture. Showing you all these just want you to know what options do you have. I have dumpling flour today, of course, I am using that.
    • Now you know the secret behind the perfect dumpling wrapper. We can get started.
    • Measure out 400 grams of dumpling flour and add 1/2 tsp of salt. Give it a mix then slowly pour in 200 to 210 grams of room temperature water. Use chopsticks to stir it while you are adding the water. Gathering all the flour together and make it into a dough. Knead the dough until smooth. This is how I normally do. Use your body weight to press the dough. Grab the side of the dough that is future away from you. Then fold that in half. Use your body way to press it down again. Turn your dough at 90 degrees angle. Repeat this again and again.  In about 5-6 minutes, your dough should be smooth. Cover it and let it sit for 20 minutes.
    • 20 minutes later, knead it again for another 5 minutes. Cover it with a slightly damp towel and let it sit for 1hour. The reason we knead it twice is to help develop the protein. That will make sure your dumpling wrapper has great texture.

    Make The Filling

    • You can do this while waiting for the dough to be ready. Today I am making my pork celery filling. It is very easy.
    • You will need 350 grams of ground pork, 200 grams of celery (It is better to use Chinese celery but if you can’t find it, regular celery works well too), 1/2 cup of diced scallion, 1.5 tbsp soy sauce, 1.5 tsp of oyster sauce, 1 tbsp of vegetable oil, 1/2 tsp of salt, 1 egg, some garlic ginger puree (3 slices of ginger, 2 cloves of garlic and 2 tbsp of water. Blend them together. This is my secret weapon to make a juicy filling. You can blend up to 1/3 cup of water depending on different types of dumplings. )
    • Mix the filling very well. Get your hands in there and stir it within one direction for 6-8minutes. This is the old traditional way that my grandma tough me how to prepare the filling. She also told me to beat the filling. Grab a hand full of filling and bring to a high position. Use a lot of force to throw it back in the bowl. Do this for a few minutes. This is something that Chinese people have been doing for centuries. I don’t know the science behind it but it does help develop the texture and make a big difference. Set the filling in the fridge and we will take a look of the dough.

    Roll The Dumpling Wrappers

    • It should be more soft and playable. Now it is the time to divide the dough into many small and even pieces. There are lots of recipes that tell you to roll the dough into long strips and then divide it. Today I will show you a simple way to do that. Put your dough on the cutting board and sprinkle some flour to prevent stickiness. Roll the dough into a thick piece. Then cut it into thick strips. Make sure you measure it so the strips turn out with the same thickness. Once you finished that, line them up together. Cut it into small pieces. Use something to measure it as well. It doesn’t matter the length and the width as long as all the dough pieces are the same size. I normally don’t use a scale, but if you ask, I will say each dough should be about 11-12 grams.
    • Cover it with a slightly damp towel and we can start making the dumpling wrappers. Take one piece and flatten it by your hand. We are going to roll it into a round wrapper. This is how I do it. Left-hand holds and turns the dough. Right-hand rolls it. Forward, back. Keep repeating this and you will get around wrapper with a thick middle and thin edge. The size can be big or small, depends on how big dumplings do you want to make.

    Wrap The Dumplings

    • Take some filling. Put it on the wrapper. I use about 1 tbsp of filling. Fold the wrapper in half and pinch it a little bit. Push both sides toward to the middle and sew the edge. Reinforce it just to make sure they won’t open when cooking. That is it. It is really easy and it looks lovely.
    • You just keep doing that and finish the rest. This recipe is enough to make about 50 -60 dumplings. If you can’t finish eating them at one time, you can leave some space between them and freeze before cooking. They taste amazing even after frozen.

    Cook The Dumplings

    • There are many ways to cook dumplings. I am going to pan-fry them today which is my favorite way to eat dumplings.
    • You want to use a heavy duty pan. Add some oil. Toss it around so the oil covers the bottom. We gonna use medium heat to do this. The oil will start heating up while you are adding the dumplings. When you fill up the pan completely, you should be able to hear the sizzling. Wait for a minute or 2 then add 1/4 cup of water. Cover it. Let it cook until all the water is gone. My lid doesn’t seal well. If your lid can be completely sealed, do leave a small gap to let the steam come out.
    • This will take about 5-8 minutes. Once all the liquid is evaporated, check the bottom to see the color. If it is nice and golden, you are done. One more step I like to do is to flip all the dumplings to the other side and slightly fry it a little more so both sides are crispy.
    • Plate them up and served with your favorite dipping sauce. They are so delicious and juicy. The skin has a great texture which you will never get from those pre-made wrappers.

    Hope you enjoyed this recipe! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] DUMPLING RECIPES 1/3 - How to Make Chinese Dumplings From Scratch SoupedUpRecipes 2 points ago in chinesefood

    Hi everyone, today I want to share how to make dumplings from scratch. Dumpling is probably the most popular Chinese food. It is like the magic flavor pocket and it will be gone as soon as you put them on the table. I know it is time-consuming to make dumplings at home but there is nothing could taste better than homemade dumplings. This recipe will make you the most delicious and juicy dumpling. I ruined my white T-shirts when making this video. The juice just splashes everywhere as soon as I took the first bite.

    Ingredients for the Wrapper (enough for 50-60 dumplings)

    • 400 grams of dumpling flour (you can use bread flour or use high protein content flour.)
    • 210 grams of room temperature water
    • 1/2 tsp of salt

    Ingredients For The Filling

    • 350 grams of ground pork
    • 200 grams of Chinese celery (you can also use regular celery)
    • 1/2 cup of diced scallion
    • 1.5 tbsp soy sauce
    • 1.5 tsp of oyster sauce
    • garlic ginger puree (3 slices of ginger + 2 cloves of garlic + 2 tbsp of water)
    • 1 tbsp of vegetable oil
    • 1/2 tsp of salt
    • 1 egg

    INSTRUCTION

    Make The Dumpling Dough

    • For making dumplings, you definitely want to used dumpling flour, we call it 高筋面粉. It is a type of wheat flour that contains a higher percentage of protein compared to all-purpose flour. Protein is the thing that makes dumpling skin firm and great in texture.
    • If you can not find dumpling flour, you can use bread flour. Just check the protein content before picking a brand. This one, for every 31 grams of flour contains 4 grams of protein which equals 12.9%. Based on trying different types, this should be a good choice.
    • If you can’t even find bread flour, I have a trick. You can use all-purpose flour and add 2 eggs and water to the flour to make it higher in protein. I like to measure it together because each egg is different. Here is my suggestion - for every 400 grams of all-purpose flour you will need 205 - 210 grams of the egg/water mixture. Showing you all these just want you to know what options do you have. I have dumpling flour today, of course, I am using that.
    • Now you know the secret behind the perfect dumpling wrapper. We can get started.
    • Measure out 400 grams of dumpling flour and add 1/2 tsp of salt. Give it a mix then slowly pour in 200 to 210 grams of room temperature water. Use chopsticks to stir it while you are adding the water. Gathering all the flour together and make it into a dough. Knead the dough until smooth. This is how I normally do. Use your body weight to press the dough. Grab the side of the dough that is future away from you. Then fold that in half. Use your body way to press it down again. Turn your dough at 90 degrees angle. Repeat this again and again.  In about 5-6 minutes, your dough should be smooth. Cover it and let it sit for 20 minutes.
    • 20 minutes later, knead it again for another 5 minutes. Cover it with a slightly damp towel and let it sit for 1hour. The reason we knead it twice is to help develop the protein. That will make sure your dumpling wrapper has great texture.

    Make The Filling

    • You can do this while waiting for the dough to be ready. Today I am making my pork celery filling. It is very easy.
    • You will need 350 grams of ground pork, 200 grams of celery (It is better to use Chinese celery but if you can’t find it, regular celery works well too), 1/2 cup of diced scallion, 1.5 tbsp soy sauce, 1.5 tsp of oyster sauce, 1 tbsp of vegetable oil, 1/2 tsp of salt, 1 egg, some garlic ginger puree (3 slices of ginger, 2 cloves of garlic and 2 tbsp of water. Blend them together. This is my secret weapon to make a juicy filling. You can blend up to 1/3 cup of water depending on different types of dumplings. )
    • Mix the filling very well. Get your hands in there and stir it within one direction for 6-8minutes. This is the old traditional way that my grandma tough me how to prepare the filling. She also told me to beat the filling. Grab a hand full of filling and bring to a high position. Use a lot of force to throw it back in the bowl. Do this for a few minutes. This is something that Chinese people have been doing for centuries. I don’t know the science behind it but it does help develop the texture and make a big difference. Set the filling in the fridge and we will take a look of the dough.

    Roll The Dumpling Wrappers

    • It should be more soft and playable. Now it is the time to divide the dough into many small and even pieces. There are lots of recipes that tell you to roll the dough into long strips and then divide it. Today I will show you a simple way to do that. Put your dough on the cutting board and sprinkle some flour to prevent stickiness. Roll the dough into a thick piece. Then cut it into thick strips. Make sure you measure it so the strips turn out with the same thickness. Once you finished that, line them up together. Cut it into small pieces. Use something to measure it as well. It doesn’t matter the length and the width as long as all the dough pieces are the same size. I normally don’t use a scale, but if you ask, I will say each dough should be about 11-12 grams.
    • Cover it with a slightly damp towel and we can start making the dumpling wrappers. Take one piece and flatten it by your hand. We are going to roll it into a round wrapper. This is how I do it. Left-hand holds and turns the dough. Right-hand rolls it. Forward, back. Keep repeating this and you will get around wrapper with a thick middle and thin edge. The size can be big or small, depends on how big dumplings do you want to make.

    Wrap The Dumplings

    • Take some filling. Put it on the wrapper. I use about 1 tbsp of filling. Fold the wrapper in half and pinch it a little bit. Push both sides toward to the middle and sew the edge. Reinforce it just to make sure they won’t open when cooking. That is it. It is really easy and it looks lovely.
    • You just keep doing that and finish the rest. This recipe is enough to make about 50 -60 dumplings. If you can’t finish eating them at one time, you can leave some space between them and freeze before cooking. They taste amazing even after frozen.

    Cook The Dumplings

    • There are many ways to cook dumplings. I am going to pan-fry them today which is my favorite way to eat dumplings.
    • You want to use a heavy duty pan. Add some oil. Toss it around so the oil covers the bottom. We gonna use medium heat to do this. The oil will start heating up while you are adding the dumplings. When you fill up the pan completely, you should be able to hear the sizzling. Wait for a minute or 2 then add 1/4 cup of water. Cover it. Let it cook until all the water is gone. My lid doesn’t seal well. If your lid can be completely sealed, do leave a small gap to let the steam come out.
    • This will take about 5-8 minutes. Once all the liquid is evaporated, check the bottom to see the color. Look at that, beautifully golden brown. What I like to do is to flip all the dumplings to the other side and slightly fry it a little more so both sides are crispy.
    • Plate them up and served with your favorite dipping sauce. They are so delicious and juicy. The skin has a great texture which you will never get from those pre-made wrappers.

    Hope you enjoyed this recipe! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] RECIPE: How to Make Chinese Dumplings From Scratch SoupedUpRecipes 2 points ago * (lasted edited 10 days ago) in China

    Hi everyone, today I want to share how to make dumplings from scratch. Dumpling is probably the most popular Chinese food. It is like the magic flavor pocket and it will be gone as soon as you put them on the table. I know it is time-consuming to make dumplings at home but there is nothing could taste better than homemade dumplings. This recipe will make you the most delicious and juicy dumpling. I ruined my white T-shirts when making this video. The juice just splashes everywhere as soon as I took the first bite.

    If you want to watch the video, here is the link: https://youtu.be/Znf73dsFdC8

    Ingredients for the Wrapper (enough for 50-60 dumplings)

    • 400 grams of dumpling flour (you can use bread flour or use high protein content flour.)
    • 210 grams of room temperature water
    • 1/2 tsp of salt

    Ingredients For The Filling

    • 350 grams of ground pork
    • 200 grams of Chinese celery (you can also use regular celery)
    • 1/2 cup of diced scallion
    • 1.5 tbsp soy sauce
    • 1.5 tsp of oyster sauce
    • garlic ginger puree (3 slices of ginger + 2 cloves of garlic + 2 tbsp of water)
    • 1 tbsp of vegetable oil
    • 1/2 tsp of salt
    • 1 egg

    INSTRUCTION

    Make The Dumpling Dough

    • For making dumplings, you definitely want to used dumpling flour, we call it 高筋面粉. It is a type of wheat flour that contains a higher percentage of protein compared to all-purpose flour. Protein is the thing that makes dumpling skin firm and great in texture.
    • If you can not find dumpling flour, you can use bread flour. Just check the protein content before picking a brand. The brand I showed in the video - For 31 grams of flour contains 4 grams of protein which equals 12.9%. Based on trying different types, this should be a good choice.
    • If you can’t even find bread flour, I have a trick. You can use all-purpose flour and add 2 eggs and water to the flour to make it higher in protein. I like to measure it together because each egg is different. Here is my suggestion - for every 400 grams of all-purpose flour you will need 205 - 210 grams of the egg/water mixture. Showing you all these just want you to know what options do you have. I have dumpling flour today, of course, I am using that.
    • Now you know the secret behind the perfect dumpling wrapper. We can get started.
    • Measure out 400 grams of dumpling flour and add 1/2 tsp of salt. Give it a mix then slowly pour in 200 to 210 grams of room temperature water. Use chopsticks to stir it while you are adding the water. Gathering all the flour together and make it into a dough. Knead the dough until smooth. This is how I normally do. Use your body weight to press the dough. Grab the side of the dough that is future away from you. Then fold that in half. Use your body way to press it down again. Turn your dough at 90 degrees angle. Repeat this again and again.  In about 5-6 minutes, your dough should be smooth. Cover it and let it sit for 20 minutes.
    • 20 minutes later, knead it again for another 5 minutes. Cover it with a slightly damp towel and let it sit for 1hour. The reason we knead it twice is to help develop the protein. That will make sure your dumpling wrapper has great texture.

    Make The Filling

    • You can do this while waiting for the dough to be ready. Today I am making my pork celery filling. It is very easy.
    • You will need 350 grams of ground pork, 200 grams of celery (It is better to use Chinese celery but if you can’t find it, regular celery works well too), 1/2 cup of diced scallion, 1.5 tbsp soy sauce, 1.5 tsp of oyster sauce, 1 tbsp of vegetable oil, 1/2 tsp of salt, 1 egg, some garlic ginger puree (3 slices of ginger, 2 cloves of garlic and 2 tbsp of water. Blend them together. This is my secret weapon to make a juicy filling. You can blend up to 1/3 cup of water depending on different types of dumplings. )
    • Mix the filling very well. Get your hands in there and stir it within one direction for 6-8minutes. This is the old traditional way that my grandma tough me how to prepare the filling. She also told me to beat the filling. Grab a hand full of filling and bring to a high position. Use a lot of force to throw it back in the bowl. Do this for a few minutes. This is something that Chinese people have been doing for centuries. I don’t know the science behind it but it does help develop the texture and make a big difference. Set the filling in the fridge and we will take a look of the dough.

    Roll The Dumpling Wrappers

    • It should be more soft and playable. Now it is the time to divide the dough into many small and even pieces. There are lots of recipes that tell you to roll the dough into long strips and then divide it. Today I will show you a simple way to do that. Put your dough on the cutting board and sprinkle some flour to prevent stickiness. Roll the dough into a thick piece. Then cut it into thick strips. Make sure you measure it so the strips turn out with the same thickness. Once you finished that, line them up together. Cut it into small pieces. Use something to measure it as well. It doesn’t matter the length and the width as long as all the dough pieces are the same size. I normally don’t use a scale, but if you ask, I will say each dough should be about 11-12 grams.
    • Cover it with a slightly damp towel and we can start making the dumpling wrappers. Take one piece and flatten it by your hand. We are going to roll it into a round wrapper. This is how I do it. Left-hand holds and turns the dough. Right-hand rolls it. Forward, back. Keep repeating this and you will get around wrapper with a thick middle and thin edge. The size can be big or small, depends on how big dumplings do you want to make.

    Wrap The Dumplings

    • Take some filling. Put it on the wrapper. I use about 1 tbsp of filling. Fold the wrapper in half and pinch it a little bit. Push both sides toward to the middle and sew the edge. Reinforce it just to make sure they won’t open when cooking. That is it. It is really easy and it looks lovely.
    • You just keep doing that and finish the rest. This recipe is enough to make about 50 -60 dumplings. If you can’t finish eating them at one time, you can leave some space between them and freeze before cooking. They taste amazing even after frozen.

    Cook The Dumplings

    • There are many ways to cook dumplings. I am going to pan-fry them today which is my favorite way to eat dumplings.
    • You want to use a heavy duty pan. Add some oil. Toss it around so the oil covers the bottom. We gonna use medium heat to do this. The oil will start heating up while you are adding the dumplings. When you fill up the pan completely, you should be able to hear the sizzling. Wait for a minute or 2 then add 1/4 cup of water. Cover it. Let it cook until all the water is gone. My lid doesn’t seal well. If your lid can be completely sealed, do leave a small gap to let the steam come out.
    • This will take about 5-8 minutes. Once all the liquid is evaporated, check the bottom to see the color. If it is nice and golden, you are done. One more step I like to do is to flip all the dumplings to the other side and slightly fry it a little more so both sides are crispy.
    • Plate them up and served with your favorite dipping sauce. They are so delicious and juicy. The skin has a great texture which you will never get from those pre-made wrappers.

    Hope you enjoyed this recipe! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] DUMPLING RECIPES 1/3 - How to Make Chinese Dumplings From Scratch SoupedUpRecipes 11 points ago * (lasted edited 10 days ago) in asianeats

    Hi everyone, today I want to share how to make dumplings from scratch. Dumpling is probably the most popular Chinese food. It is like the magic flavor pocket and it will be gone as soon as you put them on the table. I know it is time-consuming to make dumplings at home but there is nothing could taste better than homemade dumplings. This recipe will make you the most delicious and juicy dumpling. I ruined my white T-shirts when making this video. The juice just splashes everywhere as soon as I took the first bite.

    Ingredients for the Wrapper (enough for 50-60 dumplings)

    • 400 grams of dumpling flour (you can use bread flour or use high protein content flour.)
    • 210 grams of room temperature water
    • 1/2 tsp of salt

    Ingredients For The Filling

    • 350 grams of ground pork
    • 200 grams of Chinese celery (you can also use regular celery)
    • 1/2 cup of diced scallion
    • 1.5 tbsp soy sauce
    • 1.5 tsp of oyster sauce
    • garlic ginger puree (3 slices of ginger + 2 cloves of garlic + 2 tbsp of water)
    • 1 tbsp of vegetable oil
    • 1/2 tsp of salt
    • 1 egg

    INSTRUCTION

    Make The Dumpling Dough

    • For making dumplings, you definitely want to used dumpling flour, we call it 高筋面粉. It is a type of wheat flour that contains a higher percentage of protein compared to all-purpose flour. Protein is the thing that makes dumpling skin firm and great in texture.
    • If you can not find dumpling flour, you can use bread flour. Just check the protein content before picking a brand. The brand I showed in the video - For 31 grams of flour contains 4 grams of protein which equals 12.9%. Based on trying different types, this should be a good choice.
    • If you can’t even find bread flour, I have a trick. You can use all-purpose flour and add 2 eggs and water to the flour to make it higher in protein. I like to measure it together because each egg is different. Here is my suggestion - for every 400 grams of all-purpose flour you will need 205 - 210 grams of the egg/water mixture. Showing you all these just want you to know what options do you have. I have dumpling flour today, of course, I am using that.
    • Now you know the secret behind the perfect dumpling wrapper. We can get started.
    • Measure out 400 grams of dumpling flour and add 1/2 tsp of salt. Give it a mix then slowly pour in 200 to 210 grams of room temperature water. Use chopsticks to stir it while you are adding the water. Gathering all the flour together and make it into a dough. Knead the dough until smooth. This is how I normally do. Use your body weight to press the dough. Grab the side of the dough that is future away from you. Then fold that in half. Use your body way to press it down again. Turn your dough at 90 degrees angle. Repeat this again and again.  In about 5-6 minutes, your dough should be smooth. Cover it and let it sit for 20 minutes.
    • 20 minutes later, knead it again for another 5 minutes. Dumpling wrapper is all about the bouncy firm texture. Kneading is the most important part so do you best. Cover it with a slightly damp towel and let it sit for 1hour. The reason we knead it twice is to help develop the protein. That will make sure your dumpling wrapper has great texture.

    Make The Filling

    • You can do this while waiting for the dough to be ready. Today I am making my pork celery filling. It is very easy.
    • You will need 350 grams of ground pork, 200 grams of celery (It is better to use Chinese celery but if you can’t find it, regular celery works well too), 1/2 cup of diced scallion, 1.5 tbsp soy sauce, 1.5 tsp of oyster sauce, 1 tbsp of vegetable oil, 1/2 tsp of salt, 1 egg, some garlic ginger puree (It is very easy to make, just 3 slices of ginger, 2 cloves of garlic and 2 tbsp of water. Blend them together. This is my secret weapon to make a juicy filling. You can blend up to 1/3 cup of water depending on different types of dumplings. )
    • Mix the filling very well. Get your hands in there and stir it within one direction for 6-8minutes. This is the old traditional way that my grandma tough me how to prepare the filling. She also told me to beat the filling. Grab a hand full of filling and bring to a high position. Use a lot of force to throw it back in the bowl. Do this for a few minutes. This is something that Chinese people have been doing for centuries. I don’t know the science behind it but it does help develop the texture and make a big difference. Set the filling in the fridge and we will take a look of the dough.

    Roll The Dumpling Wrappers

    • It should be more soft and playable. Now it is the time to divide the dough into many small and even pieces. There are lots of recipes that tell you to roll the dough into long strips and then divide it. Today I will show you a simple way to do that. Put your dough on the cutting board and sprinkle some flour to prevent stickiness. Roll the dough into a thick piece. Then cut it into thick strips. Make sure you measure it so the strips turn out with the same thickness. Once you finished that, line them up together. Cut it into small pieces. Use something to measure it as well. It doesn’t matter the length and the width as long as all the dough pieces are the same size. I normally don’t use a scale, but if you ask, I will say each dough should be about 11-12 grams.
    • Cover it with a slightly damp towel and we can start making the dumpling wrappers. Take one piece and flatten it by your hand. We are going to roll it into a round wrapper. This is how I do it. Left-hand holds and turns the dough. Right-hand rolls it. Forward, back. Keep repeating this and you will get around wrapper with a thick middle and thin edge. The size can be big or small, depends on how big dumplings do you want to make.

    Wrap The Dumplings

    • Take some filling. Put it on the wrapper. I use about 1 tbsp of filling. I will show you an easy way to wrap the dumplings. Fold the wrapper in half and pinch it a little bit. Push both sides toward to the middle and sew the edge. Reinforce it just to make sure they won’t open when cooking. That is it. It is really easy and it looks lovely.
    • You just keep doing that and finish the rest. This recipe is enough to make about 50 -60 dumplings. If you can’t finish eating them at one time, you can leave some space between them and freeze before cooking. They taste amazing even after frozen.

    Cook The Dumplings

    • There are many ways to cook dumplings. I am going to pan-fry them today which is my favorite way to eat dumplings.
    • You want to use a heavy duty pan. Add some oil. Toss it around so the oil covers the bottom. We gonna use medium heat to do this. The oil will start heating up while you are adding the dumplings. When you fill up the pan completely, you should be able to hear the sizzling. Wait for a minute or 2 then add 1/4 cup of water. Cover it. Let it cook until all the water is gone. My lid doesn’t seal well. If your lid can be completely sealed, do leave a small gap to let the steam come out.
    • This will take about 5-8 minutes. Once all the liquid is evaporated, check the bottom to see the color. If it is nice and golden, you are done. One more step I like to do is to flip all the dumplings to the other side and slightly fry it a little more so both sides are crispy.
    • Plate them up and served with your favorite dipping sauce. They are so delicious and juicy. The skin has a great texture which you will never get from those pre-made wrappers.

    Hope you enjoyed this recipe! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] RECIPE: How to Make Chinese Dumplings From Scratch SoupedUpRecipes 1 points ago in Cooking

    LOL! I will have a video about different dumpling fillings soon. Don't miss that.

    [–] STIR FRY RECIPES - Easy Pork With Celery [芹菜炒肉] SoupedUpRecipes 5 points ago * (lasted edited 14 days ago) in cookingvideos

    Hi everyone. Today's recipe is celery stir fry pork. It is one of my mom’s favorite because she is addicted to celery. She makes this all the time. It is so easy and delicious. It is also one of those recipes that I started learning from my parents in the early time of my childhood. I can’t believe that I haven’t share it yet.

    INGREDIENTS

    • 300 grams of pork
    • 1/4 tsp of salt
    • 1/4 tsp of baking soda
    • 1 tbsp of soy sauce
    • 2 tsp of Chinese cooking wine
    • 2 tsp of cornstarch
    • A bunch of Chinese celery (you can use regular celery)
    • Some chilies (You can use bell pepper if you don’t eat spicy food)
    • Five cloves of garlic
    • Some salt to taste (Add when stir-frying the celery)
    • Oil to stir fry

    INSTRUCTION

    • - Slice 300 grams of pork thinly. I like to use pork shoulder, it has the perfect ratio of fat. You can also use pork loin if you prefer. It is not a big problem.
    • Marinade it with 1/4 tsp of salt, 1/4 tsp of baking soda (Baking soda can break down the meat fiber and tenderize the pork), 1 tbsp of soy sauce, 2 tsp of Chinese cooking wine, 2 tsp of cornstarch. If you want to be fancy, you can add some chili flake or black pepper right here and mix it well. I am trying to keep this recipe as original as how my mom does so I am not going to add anything else. Let it sit for 20 minutes and we will prepare our vegetables.
    • We normally use Chinese celery. It is much thinner and intenser than the big fatty celery. I couldn’t find it today so I will just use the regular one. Cut it into thin strips so it looks like Chinese celery. Also, it helps to infuse the flavor.
    • You will also need some chilies. All I can get from the supermarket is jalapeno which works for me. Slice them thinly. You can keep the seed or discard the seed. Doesn’t matter. If you don’t like spicy food, you can use bell pepper too. I used one red and one green so the dish will look nicer.
    • Roughly crush few cloves of garlic. Peel it. Don’t need to dice it or else you will burn the garlic because we gonna use high heat to stir fry.
    • You might want to put all the ingredients in one bowl so you can just dump it in when you need it.
    • Heat up your wok to super hot. When you see there is smoke coming out of the wok, that is the time to add oil. Toss the oil around so it covers the bottom. I am using a cast iron wok and it needs a certain amount of oil to stir-fry. If you are using a non-stick wok, you can use as little oil as you prefer.
    • Add in your pork and quickly stir it. High heat and fast action are the keys to a perfect Chinese stir-fry. There will be a lot of smoke coming out. Don’t panic and you might want to turn off your smoke alarm. This is going to take about 2 minutes because everything needs to be done fast. When you turn off the heat, make sure you remove the wok off the stove or else the rest of the heat will burn the meat. Take it out and set it aside.
    • Next, we are going to stir fry the celery. Add a little more oil to the same wok. Again, if you don’t like it to be oily, you can use less oil as you prefer. Dump in all the ingredients (celery, chilies, garlic). I like the celery to be crunchy so I just stir it for only 3 minutes. If you like soft texture, you can cook it longer. Honestly, you can eat celery raw so it really depends on how you like it. Once you think it is good, add some salt and mix it together. That’s it. My parents never use MSG or any fancy seasoning. All they did just to control the heat and maximize the flavor out of the ingredient itself.
    • Transfer the pork back to the wok. Stir everything together. That’s it. You are done. It is so simple.

    Serve it with rice and enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] STIR FRY RECIPES - Easy Pork With Celery [芹菜炒肉] SoupedUpRecipes 4 points ago * (lasted edited 14 days ago) in chinesefood

    Hi everyone. Today's recipe is celery stir fry pork. It is one of my mom’s favorite because she is addicted to celery. She makes this all the time. It is so easy and delicious. It is also one of those recipes that I started learning from my parents in the early time of my childhood. I can’t believe that I haven’t share it yet.

    INGREDIENTS

    • 300 grams of pork
    • 1/4 tsp of salt
    • 1/4 tsp of baking soda
    • 1 tbsp of soy sauce
    • 2 tsp of Chinese cooking wine
    • 2 tsp of cornstarch
    • A bunch of Chinese celery (you can use regular celery)
    • Some chilies (You can use bell pepper if you don’t eat spicy food)
    • Five cloves of garlic
    • Some salt to taste (Add when stir-frying the celery)
    • Oil to stir fry

    INSTRUCTION

    • - Slice 300 grams of pork thinly. I like to use pork shoulder, it has the perfect ratio of fat. You can also use pork loin if you prefer. It is not a big problem.
    • Marinade it with 1/4 tsp of salt, 1/4 tsp of baking soda (Baking soda can break down the meat fiber and tenderize the pork), 1 tbsp of soy sauce, 2 tsp of Chinese cooking wine, 2 tsp of cornstarch. If you want to be fancy, you can add some chili flake or black pepper right here and mix it well. I am trying to keep this recipe as original as how my mom does so I am not going to add anything else. Let it sit for 20 minutes and we will prepare our vegetables.
    • We normally use Chinese celery. It is much thinner and intenser than the big fatty celery. I couldn’t find it today so I will just use the regular one. Cut it into thin strips so it looks like Chinese celery. Also, it helps to infuse the flavor.
    • You will also need some chilies. All I can get from the supermarket is jalapeno which works for me. Slice them thinly. You can keep the seed or discard the seed. Doesn’t matter. If you don’t like spicy food, you can use bell pepper too. I used one red and one green so the dish will look nicer.
    • Roughly crush few cloves of garlic. Peel it. Don’t need to dice it or else you will burn the garlic because we gonna use high heat to stir fry.
    • You might want to put all the ingredients in one bowl so you can just dump it in when you need it.
    • Heat up your wok to super hot. When you see there is smoke coming out of the wok, that is the time to add oil. Toss the oil around so it covers the bottom. I am using a cast iron wok and it needs a certain amount of oil to stir-fry. If you are using a non-stick wok, you can use as little oil as you prefer.
    • Add in your pork and quickly stir it. High heat and fast action are the keys to a perfect Chinese stir-fry. There will be a lot of smoke coming out. Don’t panic and you might want to turn off your smoke alarm. This is going to take about 2 minutes because everything needs to be done fast. When you turn off the heat, make sure you remove the wok off the stove or else the rest of the heat will burn the meat. Take it out and set it aside.
    • Next, we are going to stir fry the celery. Add a little more oil to the same wok. Again, if you don’t like it to be oily, you can use less oil as you prefer. Dump in all the ingredients (celery, chilies, garlic). I like the celery to be crunchy so I just stir it for only 3 minutes. If you like soft texture, you can cook it longer. Honestly, you can eat celery raw so it really depends on how you like it. Once you think it is good, add some salt and mix it together. That’s it. My parents never use MSG or any fancy seasoning. All they did just to control the heat and maximize the flavor out of the ingredient itself.
    • Transfer the pork back to the wok. Stir everything together. That’s it. You are done. It is so simple.

    Serve it with rice and enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)