 They should have trusted me my friends. My name is farmers market today It's been a while since we've done Frederick's Asian kitchen and I realize that we haven't even done an Asian recipe What's up with that? That just shows the whitewashing of myself But I do have some Asian roots and if you've watched my vlogs in the past every time I go home I always eat my mom's dumplings because they're the best thing I've ever tasted they're better than all other Dumplings on the planet. That's biased but like I'm right and it's just like a bonding moment Like it's increased rich Asians. There's the dumpling scene It's the recipe that's been passed down from my parents to me to my cats in the future No children any time soon. Nope. Don't think about it And I thought it'd be nice for me to share it with you because uh, I'm congenial And this is my active community service, but it's not easy to make they require some you know some Yeah Why do you watch me and it's time consuming so you this helps you learn how to respect the process because I think everyone takes Them for granted buying the prepackaged ones is not the same going from scratch. It's the best way though We're gonna do this in two steps We're gonna first make the filling and then we're gonna add seasoning and then we're going to mix it So there's four steps to make the final product You have to first make the filling then you add seasoning and then right after that You have to form them and then if you want to you can store but usually you immediately boil them I prefer boiled dumplings. I don't like the ones that are pan-fried to be honest So the Sun will set by the time we're done things you'll need for step one are chives mushrooms Napa cabbage your choice of meat, which is usually pork shrimp or chicken We're using chicken and shrimp today You also need salt and something to squeeze water out of which I will get to and also like 80,000 bowls You also need a bowl to put your mixture in which I'm gonna put to the side because this Napa cabbage is appearing as white on camera First step is make sure you have clean hands. None of that nasty grimy filthy bacteria Infested phalanges and we're gonna start off with all the chives So I have about one and a half pounds right here. We eyeball it at this point We don't measure this but if you want the exact recipe It's around one and a half pounds and I'm going to do it in portions because you don't want to do this All in one go or else you will never finish it because this is a lot of chives and this is when you have to stand up and Do this because you need a lot of pressure to be able to cut through everything fast You have to stand up for this some of you might ask why I don't use a food processor It doesn't do it evenly unless you have a great food processor I wouldn't recommend it and plus it's a good workout. They didn't have food processors back in the day Okay, now you're probably wondering Frederick. This is a lot of chives This is your first batch out of three that you have to make why well We're making like 16 servings with the dumplings and chives can become very small when you cut them Also, we tend to have more vegetables than meat in our dumplings But you can vary your recipe if you tend to like meat more But you want to chop it until it looks a little bit like that the smaller you go even better Also, this is not my ideal choice of cutlery, but it's my favorite one because it looks cool So once that's done, you're gonna put it in the bowl. This is basically going to be our main ingredient So you want to put it first so that you can mix it in better Also, make sure you have an extra tablecloth underneath your chopping board because there's gonna be some fallout. Oh Like that and it will definitely stain your chopping board I had a bunch up the chives as easy as you can so they can get a better slice The end parts are obviously gonna be harder, but you can at least get the beginning done There's a lot of banging and clanging going around here, but it has to sound like you're literally going to break the table That's when you know you're doing it right that step alone took me around 15 minutes to do just because you have to make Sure, there isn't any Long strands if you want to be perfectionist about it, which I have to because my mom is going to judge me when I'm not doing it Right, we're gonna chop up some mushrooms now But you're just gonna chop these around the same size as the other ones so around that size This is going to not only make it feel more greedy when you bite into it But it adds good nutrition because we are all about that in this family You can make these vegan too You can literally take out all the meat and replace it with mushroom or your own choice like tofu too Just make sure it's firm tofu none of that soft tofu Let me know if you hate soft tofu like me and because these are soft here you can just Okay, the third step I think is one of the most time consuming it's all of this So Napa cabbage holds a lot of moisture inside and when you add salt to something that contains a lot of moisture It draws the water out for a dumpling mixture You don't typically want to have too much water content Did I mention make sure you wash everything beforehand because it can make your dumpling explode when you boil it So you want to draw the moisture out by adding salt once you chop it up And the way you do that is by squeezing it with your bare hands a lot of times And then you drain it through a cheese cloth or any other type of cloth So you first want to cut it pretty small not in strands but more in like little cubes And then you want to have an extra bowl handy because you're about to place all of it in And yes, you must chop it so that the bottom part of the Napa cabbage isn't there These are all individual leaves So I literally don't have a bowl big enough for all of my mixture This is what I have I'm going to split each one into two parts And I'm going to add around four teaspoons of salt to each One two three four and then you're going to buckle up Crack everything you can Oh And you're going to literally do this you're going to crunch it together until all the water comes out So let me show you what it looks like before and then This is it after do you see how the volume changed? That's only me doing it for one minute And we're going to switch to the other one because if you let it sit more the more water comes out And you can get it to be even smaller As you can see there's a pool of water now right there all of that Oh Jesus all of that came from the lettuce and you want to get it all out So once you're done with that what you're going to do is get a thin cloth You can use cheese cloth or just a regular table cloth that you know water can go through You're going to place your mixture in also if you got like a paper cut on your hand Don't do this it will hurt because the salt will get into the wound. Oh, that's a phrase Mmm ready. Watch this. Do you see how much water is already leaking? Watch this Hello, isn't that so cool? It's like milking lettuce if you've made almond milk before this is the same way So you want to squeeze this till the point where no water comes out or very little water comes out What I do is tie it together at the top and then push down if you're using cheese cloth I would do double cheese cloth because you'll probably rip it. You have to be pretty aggressive I mean look how much water is in there. Yes. Oh, Jesus. Stop it. You get my point As you can see my hands are getting purple now from how long I've been doing this Okay, I think I'm done with this one when you unravel it It should just form a nice pretty ball. See how perfect it is. You just place it right on it Now you have to do with the other batch This thing is just leaking oozing spilling This bowl is almost filled with water. The good news is if you have an extra bowl You can start using it to help you by pushing down and as you push you can just Do that Okay, I think I've reached the max with this one too. So let's see if it makes a ball. Look at that Plop, they're like big boobs So all the water must be thrown away You don't want to pour it on your plants because there's salt in there. Last step is your meat So it's hard to dice raw meat. I mean it doesn't look like it's diced But basically you want it to look like it's almost a paste and we have around one pound worth of chicken and shrimp Also, the shrimp has water content too I'm gonna first do the chicken and you can obviously do this with one knife But if you're a dual wielder like me This is your favorite part. Here we go. And yes, I said dual wielder It's actually not easy to do it on a table. You want to do this on the floor Why is it easier on the floor because you get more pressure You hear that beat So because this is really hard to cut through you have to do many layers. So you just do this You fold it inwards and then you reach up Oh starting to sweat up in here and my hands are purple So you'll know when it's done when there's basically no resistance and all the tendons have been broken So like this right here that that white film is keeping that Part intact You'll know when it's done when you can do this when nothing clings to each other and it just falls And you know what's so fun? You can just do this Look at that I'm gonna get the shrimp now and place this into the mixture shrimp is easier Just make sure you get ones that don't have any shells on them and heads and you also turn into a paste Just be careful though. This tends to fly you are in the splash zone for this So you just scoop it up like some ice cream And then you put it in the mixture Okay, I'm legit sweating now because that is intense that I won the battle Now all you have to do is mix this together So I like to use chopsticks as does every asian in the world Oh Cut the cameras You don't have to mix it too well because you still have to add seasoning I'm just trying to get it a little bit settled in so your mixture should look a little bit like this Now I'm going to wait for my mom to wake up because I need her help for the next part As she won't tell me the amount of teaspoons you need for the seasonings So you want to refrigerate this until you're ready to do everything and now I'm going to clean All the shit up before my mom yells at me turns out my mom has Extremely big chops. Look at this compare it to my head. She uses this exclusively for dumplings But what we need to do part two of the mixture We're going to use three eggs olive oil more salt this chicken seasoning It's hard to explain. I'm going to pull up the picture But it's like boolean seasoning basically and it's crack some sesame oil and five spice powder First you want to crack the eggs. So just You can take it. It's really okay. You can also talk Five tablespoons. A little bit. One cup. Five? How much? Okay Okay, one way. Oh, it smells just like a chinese restaurant So I'm going to try to translate that you need one cup of extra virgin olive oil Five teaspoons of salt five teaspoons of the chicken spice and then probably like one teaspoon of five spice Three tablespoons of sesame oil Be careful You want to make sure you get all the things at the bottom like the chives because you have to make sure everything is Incorporated if you're trying to veganize it I would recommend using a egg alternative or a binding agent. You can use tapioca starch You could use ever root powder or wouldn't recommend flour But you definitely want to use oil that is essential might add a little more honestly a little more five spice And a little more oil because it's not It's not binding and I love five spice if you're curious on what's inside it star anise fennel seed cinnamon Clothes and cardamom and this is a chinese brand. They spelled clothes wrong. They spelled loves more oil So the dumpling wrappers we use are shanghai style Usually you only can find them at asian supermarkets or Maybe a whole foods. So my mom told me to add more oil just because it's not It's not wet enough in the sense that it's not thick. You don't want to add water to it You'll know it's done when it's like this and beijing styles is sense My mom is the best rapper out of all of us only I can do it and then my dad can sort of do it And my sister cannot so suck on that and I'm going to show you how she does it because to this day I don't understand it He's getting them the fancy plate for the thumbnail First one always dripple The rapper? Yeah, rapper The first rapper is the worst Oh You沒有 chop like a chives. Yeah, okay And then Still don't understand. Let me time lapse my mom because she'll be doing it better Now how much do you usually find one tablespoon two? First middle Okay So you have to make sure you pinch down the sides or else it explodes when you boil it one you know how much I have one she has one two three She's seven the filling you know Okay Yeah My rappers are still too dry So what you can do is just add some water to only one half of the rapper and then when you fold it It'll seal better But you don't want to add it to both sides or else neither of them will stick So one side is wet one side is dry. I'm going to try to get a close up of this So you first pinch the middle. This is how my mom does it. She folds it in between Her hands in this crevice And then just closes like that and then magically where it it does that somehow and then you pinch that together Then you do the same side to this you hold it in between and then you pinch and that gives you Sort of Dumpling, let's just compare Which one is my mom's isn't it obvious? How much on my way make All three and how long can you freeze? Oh Okay, if you want to cook it from frozen you must let it thaw first outside just leave it in the refrigerator What oh She's done with her tray. It's also a complicated way to boil. Uh, I can't explain why but you'll just see when we get there What the yeah, we'll take getting better. You can Good Make dumplings Oh, and my mom is able to get the stomach of the dumpling very film We call it the stomach. Now, what if need the dumpling Rapper dry left i'm okay fix hot the towel hot towel Okay, so if you buy the dumpling wrapper and it feels a little crusty on the sides, especially You can microwave it for a little bit or you can use a hot towel to like get it to soften some to dry the little Little bits of that crack. Yeah, correct. Oh if the middle cracks you're ruined Yes Oh Your filling has to be dry or not not have a lot of moisture If Yes Okay So we have finished making everything there's only a little bit left over boil water put some salt now explain this Explained yes So when it's boiling you put water in some water And then when it when it boils again put more water Get 10 minutes. We may have fun. What go shade just Boy soft Okay, so you have to let the water boil first once it starts boiling you put your dumplings in and then you have to immediately add water cold water Cold water and then you have to bring it to a second boil add cold water again Because if you don't it makes the dumplings too soft and it could break. Uh, how do you boil it? Yeah, how much Now you have to put water Oh, okay. Okay. Wow. Let's stop touching it Thank you So typically you can eat this with a sauce that's usually a combination of soy sauce vinegar oil and sugar Okay, you can I like it but we use this vinegar. It's called Chink chink not the middle school bullies calling me chink. Uh, but you use this one Yes, I'm eating. I'm eating. Okay. This is the end of the video If you enjoy this video like leave a comment down below subscribe for more videos every time I have time to post Social medias are right here and my second channel and my pocket channel and my gaming channel And as always I love you guys and everything is less than three. I can't do the sign today. So Peace I know it's good. This is not a mukbang wants me to do this Mmm hot so also hot though. I did well And today's fan art other week goes to astro cat. Thank you so much for your submission. This looks great I love the sunflowers in the background. I love them. I just love the bug head and the colors in general You have a great style. So thank you so much