How To make Korean Wontons

Dumpling soup (Mandu-guk: 만두국)

Today I’m going to show you a really delicious one bowl meal recipe that you’ll love, especially if you already made my shrimp and chive mandu recipe and have some dumplings in the freezer! This is dumpling soup (Mandu-guk: 만두국)! full recipe:

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24 Ways to Wrap Dumplings (you'll get so many compliments if you try some)

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We all love dumplings but not everybody knows how to wrap them. Today, I will show you 24 ways to fold dumplings, ranging from incredibly easy, classic methods, to complicated but beautiful patterns. Please stick with me until the end. I promise you; this is by far the most comprehensive guide, and you will never fail at folding dumplings again after watching this video.

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1. Fold in Half Dumpling 2:16
2. Fold in Half Dumpling with Simple Pleats 2:41
3. Standing Up Dumpling 3:25
4. Shoe-shaped Gold Ingot Dumpling 3:53
5. Fet Belly Dumpling 4:30
6. Classic Chive Box 4:54
7. Copper Cash 5:28
8. Sun Shape Dumpling 6:20
9. Pot Sticker Dumpling 6:56
10. Pot Sticker Variation 7:30
11. Half Moon Shape With 2 Pleats 8:02
12. Half Moon With 4 Pleats 8:41
13. Half Moon Shape With However Many Pleats You Want 9:16
14. Leaf Shape Dumpling 11:18
15. S-shape Dumpling 12:51
16: Soup Dumpling Shape 13:25
17. Triangle Dumpling 14:42
18. Triangle Dumpling With Pleats 1521
19. Three Treasure Dumpling 16:01
20. Triangle Dumpling With Complicated Petals 16:55
21. Square Dumpling 18:15
22. Square Dumpling Variation 18:42
23. Four Joy Dumpling 19:16
24. Cherry Blossom Dumpling 19:55

Videography / Editing by Austin Schargorodski -

Homemade mandu (Korean dumplings) 3 ways! 만두

Families from many cultures around the world make and enjoy dumplings, and this recipe is Korea's version. Full recipe:

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This is my favourite way to fold & shape wontons #shorts

You can find my tofu and chives wonton recipe here: ????

#wontons #dumplings #lunarnewyear

How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin

Here is a comprehensive guide on how to make dumpling wrappers!

FULL RECIPE:

DUMPLING RECIPES

Pork & Cabbage Potstickers:

Tofu & Kimchi Dumplings:

Chicken Potstickers:

INGREDIENTS

320g all-purpose flour
175g warm water (between 110ºF to 120ºF)

0:00 Intro
0:10 Making and resting dumpling dough
2:21 Cutting dough into pieces
2:54 Shaping dough into small balls
3:36 Rolling pin suggestions
3:51 Rolling technique for dumpling wrappers
5:30 Mama Lin's attempt to roll wrappers
6:24 Dumpling pleating examples
6:40 Tips for storing rolled out wrappers
7:23 End

Equipment

Unfortunately, that small tapered rolling pin that I show in the video is no longer available on Amazon. Here is a similar one that I found: (affiliate link)

Large rolling pin by J.K. Adams: (affiliate link)

NOTES

I have a variable temperature kettle that I use to heat the water to the right temperature. You can mix cold water with boiling hot water to get the same results. Note that you'll likely need more cold water than boiling hot water. You can also run your tap at the hottest setting and use that hot water.

In the video, I mention that the dough pieces should be between 12 to 14g for medium-sized dumplings and 14g to 16g for larger dumplings. Those are measurements that I like when I'm using the dough to make potstickers. I want the wrappers to be slightly thicker so that they can withstand the heat during the pan-frying process. It's a matter of personal preference, really. If you are making steamed or boiled dumplings, you'll probably want the dumplings skins to be thinner. For example, with xiaolongbao (小籠包/soup dumplings), I've seen many recipes recommend the wrappers to be about 9 to 10 grams each because you want the dumpling skins to be very thin.

Also, I'm rolling out the wrappers until they're about 3.5 to 3.75 inches in diameter.

If you don't have rolling pins at all, you can use a jar to roll out the wrappers. You can also roll out sheets with a pasta machine and use a cookie cutter to cut out the shapes. The cookie cutter should be at least 3.5 inches in diameter



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집이 딤섬 레스토랑! 쫄깃하고 투명한데 탱글한 새우까지~(홍콩식 새우 하가우, Dumplings Recipes, Dimsum)

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새우 200g (껍질 벗긴 무게)
소금 0.5작은술
설탕 1작은술
후추 0.3작은술
화이트와인 또는 청주 1큰술
치킨파우더 0.5작은술 (없으면 치킨스톡)
감자 전분 1큰술
식용유 1큰술
참기름 0.5작은술

밀전분 50g
감자 전분 25g
물 70g


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