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« At the SDAFF: Marathon and Bibim Naengmyun | Main | Shanghai City Restaurant »

Saturday, 01 October 2005

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Rachel

Those dumplings look fantastic kirk ! They are actually a must for me at dim sum :) Thanks for the recipe. Hope your wife keeps the way to your heart through dumplings hehe. Don't you love how so many Asian films have food in them? I guess as a aussie friend of mine commented, its kind of the glue that helps hold families and friendships together in the culture.

clare eats

Wow,
they look soooo good! LOVE shrimp and chive dumplings :)I am so going to have to try them out... may I ask what kind of flour she uses? I might try and make some, if they don't work I might have some pre made wrappers on hand ;)

Kirk

Hi Rachel - I think your friend is so right! The fact that these films have so much food in them allows me to actually write something on my blog this week!

Hi Clare - She uses high-gluten flour that we get from a local Market Chain here. She says that the flour makes the dough a bit harder to work with, but gives the wrappers alot better texture. The Missus says you can use whatever flour you want - it's getting the water/flour ratio and kneading to the right texture that's key.

howie

Shameless name-dropping alert... I actually know the director of Saving Face. We went to the same college and she was good friends with ones of my best friends. I was really surprised to hear that she became a director because she was actually studying computer science in school. I'm glad to hear that her movie is so well received.

And the dumplings look great! You guys are hard-core. I'm waaayy too lazy to make my own wrappers.

Jo

::wolf howl::
DUUUUUMMMMPPPPLLLLINGSSSSSSSSSSSSS
::gasps and pants::

Oh my Kirk... oh mymymymy

Ok, can you at least tell me about how long the kneading takes and perhaps describe the elasticity of the dough (for example, if you pinch the mass, does it take more or less than a second to return to shape). Also, does Missus use a rolling pin or the "knife" technique to create the wrappers?

I'm doing country fried steak for tonight's dinner, but I sure will try to do these dumplings before the week is out...

milgwimper

Oh the dimplings look so good. I need to practice making the dumpling Pi. Im hungry! :P :D

Kristy

Wow, they look great! I'm with Jo...please share the secret ready-ness factor for the dough. :)

Oh, I wanted to see "Saving Face" too! It's saved in my Netflix queue already. ;)

Reid

Hi Kirk,

Tell the missus, great job with the dumplings. I've stopped making them since I have no space in the kitchen. I really need to move to a house, but prices are much to high now. *sigh*

Kirk

Hi Howie - Alice Wu was very soft spoken, and mentioned that she was going to College as a Comp Science major. Homemade is the only way the Missus will eat dumplings.

Hi Jo - Well let me try. Add only enough water to ensure that the dough will not stick to your hands. Do not over knead, let rest for 1/2 hour. When getting ready to create wrapper, first grab off a ball of dough, and create a sort of doughnut shape. Roll our to long strip (I added an additional picture to post), and cut off a portion of dough to roll out with pin. Whew, the Missus even called her Mother for a "recipe", and got the same answer, it's by "feel". When you pinch the dough it really doesn't return to shape very quickly at all.

Hi Mills - Good luck, and have fun!

Hi Kristy - Hope I've explained the best that I can. It's really dense - think about how elastic a won tun wrapper is....Saving Face is coming out on DVD on Oct18th - it's worth a watch!

Hi Reid - The Missus thanks you! :o)

Kirk

A correction - the dough returns to form very quickly, it's very elastic.

Jo

I was gonna say, no elasticity would mean getting the flour wet then leaving it alone. Kristy, I'm no expert, but I make a lot of bread, noodles, flour tortillas, and other "dough" stuff. I would have to guess about 3 to 5 minutes kneading time with it being "non-stick" throughout the process. What's your best guess?

Thanks for the extra pic Kirk. I've never tried the knife method. If I still have my heavy cleaver within reach, I might give it a shot and post a report. What kind of rolling pin does Missus use? Large and even demensional or is it one of the small ones that is wider in the middle and tapering to the ends?

Kristy, thanks for letting me know I'm not the only one that gets on the technical horsie. ::wink::

Kirk

Hi Jo - It's one of those small, single piece pins - if you look at the fourth picture down, you can see part of the rolling pin in the picture

lance

Kirk, They look so delicious. Talk about the craving starting up. Thanks for the step by step and recipe. Any chance of a pic of the flour package or name? Would like to see if I can find it at 99 Ranch Market or other chinese markets here. Mahalos...

Pam

aww man, homemade dumplings??? kirk, does your Missus need any new friends?

Kirk

Hi Lance - You can use Gold Medal or whatever....we get a High Gluten Flour - out of a bulk container from a local Chain Market - Henry's. But back home, we just use regular flour - you may want to find a High Gluten Flour if you can.

Hi Pam - LOL! I think the Missus has "retired" from making these again.....

Jo

Lance, use "bread" flour. It's made from a hard wheat that has high gluten.

lance

Thanks Kirk and Jo. When I make time, I guess I'll be experimenting between Chinese High Gluten Flour and Bread Flour.

Kirk,

When your MIL visits again, if you have the time, please do a step-by-step, like this one. Great stuff. Much Mahalos.

Kirk

Hi Lance - Good luck! I'd like to know how it turns out! And I'll make sure to document, ok?

Jo

Hey Lance, I'd be interested in knowing how it turns out as well. Some factors to explore would be the coarsness of the grinds and wheat varieties. Of special note, the wheat variety...

Annie

wow thanks for the dumpling recipes and instructions!!!

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