Anyone here made dumplings from scratch before? I'm not the best cook, but I have been tempted to make some.
Anyone here made dumplings from scratch before? I'm not the best cook, but I have been tempted to make some.
Anyone here made dumplings from scratch before? I'm not the best cook, but I have been tempted to make some.
I have, but not bao.
not the same kind of dumpling, but i make these once in a while. but i buy the dough preshaped though, i don't think i could get it flat enough myself.
the don't need to be completel flat. it's better if the center is slightly thicker so that it's stronger.
i made them everyday using vegetables for filling just so i can get decent at making the wrap.
I have and I like this recipe
https://norecipes.com/nikuman-baozi-recipe/
In my family we always called those "steamed hams"
"I've heard this. Pull this up..."
I have, I used the recipe from this gay ass book. https://www.soysaucesugarmirin.com/shop/the-a5-cookbook. I'll see if i can get a photo from the page on bao - it gives two recipes. One is for bao with sweet fillings ( a more delicate dough too) and one for bao with savory fillings.
Please do, I love bao buns, will be monitoring.
Finally got it. My sister had the book for some reason. Not really a “dumpling” recipe per se actually, but anyways, have 2 bao recipes
page 2 for the pizza bao recipe
I make bao pretty frequently, though I can't say I'm anywhere near asian grandma level, it's still a pain in the ass to hand form a ton of them. I usually use a roast pork and veggie filling. It's pretty easy to do, though it is a bit of work. I usually use a precooked filling, so I don't really have to worry about cooking it through. I've done gyoza as well, but I buy the premade skins for that since it's quite hard to consistently flatten and shape a large number of dumpling skins by hand. I think gyoza reheat better but I prefer the bao when fresh, you can freeze either and cook them fresh whenever.
I literally made bao just yesterday. They tasted good, but looked super messy. I don't know how the chinks get those neat little folds all along the top.
>I don't know how the chinks get those neat little folds all along the top.
Ancient Chinese secret.
Or, rather, you just fold, pinch, rotate and continue until you get back where you started. Rookie mistake is too try to find it shut in one go: once you've rotated the dumpling around and the gotten back to your first fold, you go up and start folding another layer of folds, if that makes sense? Hard to explain, really.
Oh, and while you're folding and pinching, you're also pushing the filling down a little and pulling the dough up.
Sorry, that's the best I can manage. An experienced gramma can fold four or more per minute but for a beginner, go for one in every two minutes LMAO
>you go up and start folding another layer of folds
You can even make out a second layer of folds distinct from the first right there in OP's pic. Never noticed before.
It's easy to learn, hard to master. My folks are ugly as shit. My wife has been making all kinds of dumplings her whole life, including xiaolongbao which are very labor intensive to make, and even she can't do it perfectly.
It's pretty fun to get with her side of the family and spend the day making a ton of bao zi and jiaozi and get berated for making their daughter marry a white painter instead of the chink doctor they picked out.
>get berated for making their daughter marry a white painter instead of the chink doctor they picked out.
Is she into raceplay? And how do you deal with thst kind of banter?
I tried once and completely fucked up the wrapping so they were awful. I was trying to do soup dumplings, and i made the fat jelly stuff perfect, and did the pork mix with it well, but i couldnt get the dough flat enough to save my life, so the dumplings were all rock hard when after steaming. The insides were good though, but i havent tried since because it took like 2 hours of prep for shit. Im gonna use a pasta maker next time so the dough actually flattens consistently.
>Anyone here made dumplings from scratch before?
I did, picrel. From scratch, everything. Even the fillings and the sauce were made from whole Hispanices.
3 days for the sourdough starter was the only long process.
fillings
Looks good. I didn’t know it’s sourdough though?
That's the fucking texture of proper baozi. Post recipe pls, I can never find anything similar in this country.
try subbing in 1/6 of the weight of your flour with starch (wheat, rice, or corn), or doing 50/50 AP and cake flour. You need to reduce the amount of protein/gluten to allow the sourdough fermentation to make your dough spongy.
They arent sourdough though, they are supposed to be yeasted.
Sourdough is not popular for anything in China.
You'll find a lot of people disagree with you about bao dough. Lactic acid bacteria and lower gluten content are the only way to get that sponge texture in a steamed bread.
and it's not a spontaneous souring (not that I've seen anyway), but two places around my university campus, my mother in law, and a few recipes I cross referenced her recipe against all employed a warm rest period of a portion of the dough for 1-3 days, whether already yeasted, or to be thoroughly kneaded into the yeasted dough.
I have never encountered a single sourdough recipe for anything from China.
In my experience they adjust dough texture with the addition of rice flour or lowering gluten content of the flour, also by using hot water doughs too.
You can make a light, fluffy dough with a tangzhong/yudane and less protein, but it won't have that super cakey look that it's ready to fall apart on its own (without actually being ready to fall apart on its own) without the L.A.B.
Ill try these tips when I get to making some, thanks. Think kefir would work in the place of yogurt? What's the procedure for souring?
The simplest explanation of the procedure is - let something with a LAB culture do its thing for a bit. It's basically what spontaneous souring does (lactobacillus and wild yeast, hopefully winning out over B Cereus and mould). Between yeast and kefir, you should be able to have something that could bubble an airlock within an hour, and something that is self-sustaining by 24h. My best results came from letting a tangzhong (like 1-5, 1-6 flour to water, held at 65C) or a yudane (1-1 flour to boiling water) sit for 2 days at room temp with bloomed yeast mixed in... but I also make beer, so the wild yeasts and lactobacillus aren't that wild in my apartment. The quick version is bloomed yeast and cultured dairy (usually yogurt for me), and a shorter fermentation - 8-24h. It does basically the same thing, but there's a slightly different flavour to the end result.
Thanks for the explanation, I live in Brussels, hopefully the wild lambic yeasts drop on my starter kek.
>doing 50/50 AP and cake flour.
using cake flour is correct. 50/50 however, is not, it's a long process with multiple steps.
Using cakeflour is only half of the reason why it can attain the soft and spongy but not chewy texture.
Use Baker's Amonia + Cream of Tartar. The way it puffs up is vastly different from using packaged yeast in bread. The starting souring is mainly for the sourness to activate with the alkaline.
>Another thing you could try would be making a Yudane
No. great for soft and chewy bread. Not much for Bao.
>They arent sourdough though, they are supposed to be yeasted.
>Sourdough is not popular for anything in China.
stupid opinion
>>>>>>>>>the bread texture when they rip it open
NO. NOT THE SAME THING AT ALL. Stupid Japanese trying to adapt something, tremendously failing in the process and being proud of it again.
Another thing you could try would be making a Yudane (boil half of your water, plus about 5% to accomodate losses, and take that same weight of your flour, and mix it in as soon as that water hits/comes off the boil), and either souring that, or adding in half of your yeast and a spoonful of something like yogurt or sour cream once it's about room temp to mimic an open souring. If you let that sit for 2-3 days, it should help your texture immensely.
i appreciate your usage of commas.
the champ nailed it
dumplings, steamed buns, but not the thing in OP'S pic. i'd rather just buy xiaolongbao from a restaurant.
with your cock
I used to try to make them really thin, and perfectly pleated, and, and, and... Now I usually just flatten and stretch them by hand, and sort of fry-steam them like jiaozi/gyoza.
You can't go wrong with meat-cabbage-mushroom-ginger, but if you make them hand-sized, with some ham or bacon, green onion, cheese,and egg before steaming or fry-steaming them, they're breddy fuggin gud.
What causes pic rel? I read that it could be that if the water is already boiling or heating up too fast it kills the yeast, but i doubt the chinese dim sum places boil new water all the time they make a new batch
I usually let mine rest near the steamer for a bit. Yeast does its best work warm. Once the inside of the bread reaches/passes 120F, they start dying off, and at 140F, they're all dead.
Not enough rising time, over worked dough, dead yeast, or water dripping on the top can cause that.
I've made bao buns a few times this was probably my worst batch so far. I used the Chinese cooking Demystified recipe for the bun and I clearly made too large portions since when they proofed they doubled and grew way too big. Also pleating is a pain in the ass and no matter how much I do it i can't get it right. Still give it a try.
those look like the ones my mom makes. she lets it rise too long and it ends up tasting yeasty and lookijg like picrel. oddly nostalgic.
Any tips on rising times? Since most recipes just say double in size and I don't want to repeat this again
I made bao from scratch. It wasnt hard, just a lot of time waiting for them to rise and then filling. It could be hard if you want to get an exactly perfect texture and wrapping.
The filling is usually precooked
lol
No it fucking isn't LMAO
What kind of filling do you guys do?
Oops didnt mean to quote anyone
Char Siu or whatever it's called with some shallots and other stuff mixed in that I can't remember off the top of my head
no, never! unless the filling is egg and chive.
traditional chinese filling of pork, shrimp, cabbage and wood ear fungus. oh yeah.
How the fuck is char siu not a precooked filling?
Name another precooked filling.
Pork, cabbage, carrot, fish sauce, garlic, mushroom and way more pepper than you'd think is necessary. Also, mushroom seasoning powder IE mushroom flavoured MSG.
That's one I like.
Curried beef mince with onion is partially cooked because I saute and cool the onion and ginger before mixing it with the beef, Hispanices and coriander.
Easy.
1) get those cheap electric steamer ($10-$20)
2) make a generic dough
3) cook some meat/potatoes/veggies/mix them together (has to be cooked before you put in steamer)
4) flatten out the dough and put those cooked meat/potatoes/veggies/Hispanices of your choice
5) fold the dough so it closes up
6) put them in steamer and heat them up for ~15 mins
This should give you a cooked steamed dumplings ready to eat. Ofcourse you can fry them on a pan after this step and brown them up a bit.
Eitherway, you dip them in a some sauce of your choice for bit more flavor. Or eat it as it is.
Further, if you dont have to pack anything inside the dough, just skip the flattening of the dough and put the round dough on the steamer for a steamed buns as well.
An electric steamer is a great investment into your kitchen. Sort of like electric rice cooker and air fryer.
I've never made baozi style dumplings, but I've made jiaozi from ALMOST scratch. I didn't make the pastry and I never fucking will. Anyone who makes their own jiaozi wrappers is right up there with people who make their own pasta in terms of deserving an unmarked common grave.
They are better, or at least have the capacity to be better, when handmade, but the effort isn't really worth the reward.
That's my take on it. I'd want a restaurant to hand make it, but I'm not gonna do that myself.
>people who make their own pasta... [deserve] an unmarked common grave
Nah. If I want beetroot, carrot, blue cabbage etc pasta or a particularly uncommon shape, I have to make it myself. If I'm making tortelli/ni or other stuffed pasta and doing need them to have any veg taste of their own outside the filling, I'll buy ready-made sheets and stuff them with homemade filling since in THAT case it absolutely is not worth the effort, no.
>I didn't make the pastry
bro.. jiaozis don't use pastry wrappings.. it's just a very basic dough, rolled flat..
You. Get in the unmarked grave. Now.
Looking for company?
Eat lye, pleb!
Do pelmeni count?
They are indeed a dumpling
>search for VEGETABLE dumplings
>get recipes with mushrooms
>implying mushrooms are vegetables
>implying fungi such as mushrooms are not closer to animals than they are to plants
I've never had to hunt a mushroom...
yet...
I make dumplings, but never that type.
its just flour and water. the hard thing is making a good filling that you dont fuck up.