Making dumplings at home is not as difficult as it seems! Chef Martin is back to share his favorite dumpling recipes that you can use for meal prep, to start a small business, or to just upgrade your menu spread for Chinese New Year! We are breaking down the cooking process for siomai, har gow, and kutchay dumplings from start to finish so you can closely follow the recipes and try them at home! Which recipe did you like the most? Let us know in the comments below!Thanks for watching and dont forget to subscribe to our channel for more travel videos and fun recipes!SHUMAI kg ground pork shoulder butt1- tbsp light soy sauce1 tbsp oyster sauce2 tsp sugar2- tbsp cornstarch1 tbsp sesame oil1 pc chicken cube, dissolved in 3 tbsp hot water100g shrimp, peeled, deveined, and then minced finely4 pcs shiitake mushrooms, minced finelysiomai wrappers1 pc carrot, brunoise or small diceProcedure:1. Mix together pork, soy sauce, oyster, sugar, cornstarch, sesame oil, and chicken broth. Fold in the shrimp and shiitake until completely mixed.2. Wrap 1- tbsp of filling per wrapper and top with carrots. Steam for 10-12 minutes. Makes 8-10 servingsHAR GOW Wrapper:135g wheat starch tsp salt175mL boiling water30g cornstarch1 tsp shortening/lardFilling: kg prawn, peeled, deveined, and finely chopped cup bamboo shoots, canned or fresh (boiled in water for 20 minutes)1 tsp grated ginger1 tsp sugar tsp salt1 tsp sesame oilProcedure:1. Make the wrapper by combining wheat starch and salt. Pour boiling water and stir to form a moist dough. Cover and rest for 5 minutes.2. Knead in the cornstarch in two additions followed by the lard. Rest for 15 minutes. 3. Make the filling by combining everything using a food processor or manually until almost homogenous.4. Fill each wrapper and seal into dumplings then steam for 6-8 minutes. Makes 4 servings.KUTCHAY kg ground pork1 bunch kutchay/garlic leaves1 pc onion, finely minced3 cloves garlic, minced1 pc egg1- tbsp light soy sauce tsp pepper cup flour24 pcs dumpling wrappersProcedure:1. In a bowl, combine all the filling ingredients. Mix in one direction until the meat starts to thread.2. Place 1 tbsp filling in each wrapper and seal. Steam for 8-10 minutes. Makes 12 servings.Jump to:(0:00) Intro(0:28) Siomai(3:30) Har Gaw(6:38) Kuchay(9:00) Taste Test, Outro-------------------------------We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at
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