00:00I don't know why this isn't opening.
00:05And then you can pick the eggshells out.
00:07Hi, my name's Jess. This is my kitchen sink.
00:10Today I'm going to make dumplings, which I grew up making with my mom.
00:13So the flour and the sauces I didn't buy because they were already in my pantry.
00:17Everything else I bought at Whole Foods for $14.69.
00:22So I learned this dumpling recipe from a lot of different people in my life.
00:25The first person is definitely my mom.
00:27I grew up making dumplings with her, but she never really taught me how to make the filling,
00:31and she always bought the wrappers.
00:33It's kind of like making pasta dough, honestly.
00:35Teaspoon of sesame oil, which I always have it in my fridge.
00:39So my friends are obsessed with the secret door in my fridge.
00:41This is the secret door.
00:44This is the real door.
00:46And you can also do this, which is nice.
00:50It might look a little bit weird and janky at first,
00:52so then that's when you keep adding in a little bit of hot water at a time
00:55until it all comes together into a cohesive dough.
00:57Does this look okay?
00:58Not that sticky, which is good, and it does look pretty uniform.
01:02I guess I'll just keep kneading this for a little bit and set it aside for 15 minutes.
01:08My high school sweetheart actually taught me how to make the filling from scratch.
01:12And I just distinctly remember in his studio apartment,
01:15it was like the most bare-bones cooking situation, but I have really fond memories of it.
01:20I use one cutting board for this.
01:22I get really nervous about handling raw meat,
01:24so I like to chop up vegetables or produce first.
01:28My mom was very adamant that you separate these parts of the green onions
01:31and these parts of the green onions.
01:33I'm not sure why, I just listen to her.
01:36I used to be a food writer for two years,
01:38so a lot of my inspiration comes from working in that industry
01:41and also reading a lot of cookbooks,
01:43but I would say my primary inspiration comes from my mom.
01:45I hope my child is proud.
01:47Bless you!
01:52This is my least favorite part.
01:53I think raw meat is really, really, really gross.
01:56Ugh.
01:56This is something that my mom taught me,
01:58where you just do this over and over and over again,
02:00and she usually uses the cleaver, but I don't have a cleaver.
02:02I just have a really dull knife.
02:03So you pour soy sauce over it.
02:05Also sesame oil.
02:09The white parts of the green onions and the ginger.
02:16Hands are clean.
02:17I feel good.
02:18I add one egg.
02:21I'm really bad at cracking eggs, too.
02:23Mm-hmm.
02:24Wow.
02:25I don't know why this isn't opening.
02:29Yeah, okay.
02:30So this is...
02:33I think we're okay.
02:34We're okay.
02:35And you mix it like this.
02:37And the goal is to get it to a point where you can stir through it
02:40with chopsticks.
02:42You want it to sound kind of like wet mud,
02:44like if you were stomping around on a really rainy day in rain boots.
02:49That's what it should sound like.
02:52Corn starch gets everywhere, so I have to go put on an apron.
02:55You can roll out the dough with flour,
02:56but I actually prefer using corn starch.
02:58It just makes it a little bit more slippery and easier to roll out,
03:01and it also doesn't get as tough.
03:03You roll once, and then you turn it.
03:07If your cutting board is slipping, you get a paper towel,
03:09you get it wet, and you put it underneath,
03:12and voila, it won't slip anymore.
03:14You want it to be this thin and about this wide.
03:19When I was a kid, I always wanted to eat the dough raw
03:21because it smelled so good to me, but my mom never let me.
03:26Do I?
03:27Do I really?
03:31Hold on.
03:31Is it still on my lips?
03:36No?
03:37Points don't wear lipstick when making dumplings.
03:40Filling.
03:41This is my favorite part.
03:43The last person I made this for was actually a date.
03:46He suggested that we make dumplings together.
03:49And I was like, wait, dumplings aren't really good date material.
03:53I don't want like a tablespoon worth.
03:56And then you line the rim of the wrapper with water.
04:01And then fold it over.
04:03And I like to pinch the top first.
04:05And then I take one edge and I crimp it over.
04:08And you keep doing it until you run out of wrapper on one side,
04:12and then you mirror that on the other.
04:15Look how cute that is.
04:16It's got like a little belly.
04:24So you can pan fry dumplings, but I prefer boiling them
04:26because it's a lot easier.
04:29These are ready.
04:30Usually if I'm having a lot of friends over, I'll make a sauce.
04:33When it's just me, I usually do some soy sauce, sesame oil,
04:37and then something for a little extra kick.
04:39Ground fresh chili paste.
04:41I only do a little bit because I'm a wimp.
04:43This one turned out great.
04:49I feel like dumplings are a one bite situation.
04:54It's a little spicy.
04:56I love making dumplings because it always reminds me of my family and my friends.
05:01And it also, I feel like it's the one recipe that has evolved with me over time.
05:05It's changed a lot with me and it's included a lot of new tricks that I've learned along the way.
05:09And it's also just something really fun to make with friends.
05:12Like, you can't really go wrong with it.
05:16Come here, Moji.
05:18Good boy.
05:19Okay.
05:20All right.
05:21Move that.
05:21Definitely not want you to do that.
05:21Consceptionally.
05:21All right.
05:21You
