Hey guys!
Hello, welcome to my kitchen.
I don't even know where to look; I guess I'll look over there.
Hello.
I wanted to make frozen dumplings, and so I did yesterday.
And I wanted to show you how I do them, because when I make frozen dumplings - the way my
mom taught me to - they are incredible.
You have to ignore what the package tells you and basically take dumplings, boil them
the day before you're going to be making them, right?
You boil them in hot water, and then you just let it sit overnight in the refrigerator.
Let it completely dry out and the next day they'll be cold and hard and ready to fry
and that's what we're getting ready to do right now.
We're going to pan fry these.
I have a giant - like, bigger than my head - 14-inch skillet.
This is from Anolon, they actually just sent this and I'm going to test it out.
And it's humongous.
And so it will happily fit 1-2-3-4-5-6-7-8-9-10 dumplings.
So the dumplings that I made - let me get the heat on.
The dumplings that I made are actually kimchi dumplings.
I usually get Chinese dumplings from the Chinese store but I didn't have time to drive all
the way out to San Gabriel Valley to get that.
So I ended up getting dumplings from the Korean store and they were kimchi dumplings.
So let me show you...going to turn on the heat.
This is my new stove and it's really old.
And really really powerful.
So we're just heating up the oil, this is extra light olive oil which means that it
has the potential to go to a very high heat.
You wouldn't want to do this with regular olive oil, so I would recommend using like
a vegetable oil, or a peanut oil or a canola oil.
Happy New Year, by the way!
Yes - Happy Lunar New Year - which is tomorrow?
So this is perfect to make for the Lunar New Year celebration.
Dumplings for everyone.
Okay, so some other things that we have here are tamari.
So tamari is - it's like soy sauce, but I didn't have soy sauce.
I just moved.
So I didn't really bring everything that I needed to be bringing.
So I got to go out and get more soy sauce.
Okay so we go the pan heating right here and actually a good way to test out to make sure that
your pan is hot enough is just to put in like a few drops of water.
And then when the water starts to dance about in the skillet you know that it is ready to
be cooked.
So right now that water is not doing a dance.
Hi Rina!
Happy New Year!
Rina's an old friend - I knew Rina when I was like, very young.
Okay so waiting for the water to start dancing - actually you know what?
I think I learned that water tip from reading Ramona books?
Ramona Quimby books, anyone else a Ramona Quimby fan?
Nicholas pointed out something great - you do look for the ripples in the oil as well.
Oh I'm starting to hear a little dance happening, little dance in the skillet.
I'm going to start adding - you know what I'm going to start adding these and because
it's just easier to videotape and cook I'm going to use tongs.
Now this pan is actually okay with metal instruments but most non-stick skillets would not be.
Oh my God a dumpling just went to the side.
This is hard to do by myself.
Usually I have my husband as my cameraman but I'm doing this all by myself guys.
And apparently all the oil is on one side so that means it's all tilted.
So we've got them in the pan - take my chopsticks - just move them around and you sort of just
let it sit in the pan and wait for them to get nice and brown on one side.
So you know like when you get frozen dumplings at the store and they tell you to just put
them frozen in the pan and sear them on one side, add some water and cover?
I don't like that.
I like this method a lot better because you get brownage all over, and then at the end
I'm going to take this Tamari - or you can use soy sauce - and just deglaze the pan.
And then that way you don't even have to get like, you know, dipping sauce.
Which I think is pretty cool.
Okay so we got these kimchi dumplings from the Korean Market.
I had some of this last night, I made some last night.
And these kimchi dumplings are pretty spicy, they're really good.
Now I've never done this with a thin frozen dumpling so I don't know if that's going to
work and also I've never done this in anything other than a cast - I mean, a non-stick pan.
I've never used like a cast iron pan or anything, so this is just my method and I wonder if
it will work for you?
But ooh it smells really good right now in my kitchen.
Someone just wrote "I got a dumpling fusion version - Mexican Asian" that sounds insane!
Mario tell me a little bit more about that Mexican Asian infusion.
Okay we got these sizzling away in my giant skillet which could fit like at least a dozen
more dumplings.
And let's see how we're doing.
So it's been like maybe just a minute.
It's only 10am here in LA and oh - we got some brownage, right?
I think I want it to go a little more brown.
So we can let it go a little bit more.
This is really hard to do with one hand while filming, by the way.
We got this going on, my dog is sniffing around, waiting for something to drop.
But it's not going to drop.
How are you guys doing?
How are you guys feeling this Lunar New Year?
How are you celebrating Lunar New Year?
Are you going to be with your family?
Are you going to be eating dumplings?
Are you going to be eating noodles?
Are you not going to be doing anything are you going to be eating a burger and watching
TV?
That might be what I'm doing too.
Let's see how this is going...and I see nice brownage.
Yeah, that's what we like.
We're flipping it over - I see my pan has a hot spot.
You know I love these kimchi dumplings because they make them pink!
They're kind of pink-ish.
And the rest of it is all vegetable but the kimchi is not vegetarian because it has like shrimp.
Oooh!
Look at that!
Look at that sizzle.
Yum, it smells really good in here.
Doesn't it, Julius?
Yeah, it smells really good in here.
So we have the dumplings going.
You know I actually did a post on this on my blog The Actor's Diet so I will put in
the comments a link to the "recipe" so if you wanted to recreate this for yourself you
could do it that way too.
And you know the second side doesn't need to cook up as long as the first side.
See?
Like we're already getting pretty crispy down there.
Oh yeah.
So when it's getting like to the point where it's not quite as brown as the top.
So let's see.
Nah, I'm going to give it like another minute or so and then we'll deglaze it.
So the point is you have to cook them the night before in boiling water and then let
it completely evaporate because they reach a really nice consistency the next day after
being in the fridge.
That when they hit the pan they just really stick together and I don't know they're
so much better this way than the way that has been on the package.
So that's why I like...okay I think we're almost ready to deglaze.
Yeah we're going to check the underside.
So yeah, we're looking pretty brown.
Time to deglaze!
Unscrewing the bottle and here we go!
Tamari or Soy Sauce.
Just hit the pan.
Woo!
And then as that evaporates it sticks to the rest of the dumplings and we have - we have
dumpling madness.
And then, just bring the skillet to a plate.
Ahhh I'm doing this all with one hand I can't believe this.
And there we have it.
The dumplings.
They're all done.
Thanks guys for joining me in my kitchen this morning.
My hair is sticking to my face.
We have dumplings that I'm now going to eat for breakfast and enjoy the New Year and you
know what if you don't know if you're going to be celebrating the Lunar New Year tomorrow
I suggest going to get yourself some frozen dumplings, today, and then in case you feel
like it, make these.
Also tomorrow I will post a recipe with my mom making shrimp stir fry, you don't want
to miss that.
So you know what, you can actually take a sneak peek at it already if you subscribe to my
YouTube Channel - YouTube.com/LynnChenTube the video's already up there.
But I will post it tomorrow with the recipe.
Thanks for joining me guys!
Oh have fun in Vegas.
Bye!
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