The Year of the Dumpling (TYOTD). The saga begins.

The Cen-Tex Smoker

Round 2. Much more delicate dumplings. We are getting it down. 

Same recipe as before but dough handled better and pleats a little more uniform. 

Served  with grilled skirt with soy, ginger, garlic, mustard sauce and as a surprise , #1 son rolled into town with incredible homemade kimchi and made a miso fried rice that was really good! 

With chili oil and dumpling sauce running down my chin:

SciAggie

Oh yeah. You are getting it figured out. Be sure you invite me doe TYOTD round three...

thetrim

Wow!  Keep at it!  Great work

StillH2OEgger

Oh man, that looks great!

CigarCityEgger

Looks great!

Legume

Damn, just damn.

Wolfpack

The gauge of the dough looks perfect- nicely done!

NDG

So damn cool.  That meal has it all !!

buzd504

Amazing!!

buzd504

Also, will soup dumpling be incorporated into these experiments?

Serious eats has a good write up:  https://www.seriouseats.com/recipes/2011/04/soup-dumplings-xiao-long-bao-recipe.html

The Cen-Tex Smoker

Wolfpack said:

The gauge of the dough looks perfect- nicely done!

Thank you. It was way better this time. The pleating really matters too. If you are clumsy with the pleats, they can be chewy where it’s sealed. We did a much better job this time with the dough and the pleats. One or 2 more rounds of this then we will move to the soup smoking (xiao Lin bao). The Dough and pleats are everything when it comes to soup dumplings. Can’t wit to try them again! 

The Cen-Tex Smoker

buzd504 said:

Also, will soup dumpling be incorporated into these experiments?

Serious eats has a good write up:  https://www.seriouseats.com/recipes/2011/04/soup-dumplings-xiao-long-bao-recipe.html

Soon! That’s what this whole thing is leading to. The Xiao Long Bao with get its own thread. I want I make sure we have the dough and pleating techniques down first. The dough is the same but the pleats are a little different. Once you understand how the dough behaves you can put any kind of pleat you want on there. 

caliking

The Cen-Tex Smoker said:

buzd504 said:

Also, will soup dumpling be incorporated into these experiments?

Serious eats has a good write up:  https://www.seriouseats.com/recipes/2011/04/soup-dumplings-xiao-long-bao-recipe.html

Soon! That’s what this whole thing is leading to. The Xiao Long Bao with get its own thread. I want I make sure we have the dough and pleating techniques down first. The dough is the same but the pleats are a little different. Once you understand how the dough behaves you can put any kind of pleat you want on there. 

Ima waitin’....

buzd504

caliking said:

The Cen-Tex Smoker said:

buzd504 said:

Also, will soup dumpling be incorporated into these experiments?

Serious eats has a good write up:  https://www.seriouseats.com/recipes/2011/04/soup-dumplings-xiao-long-bao-recipe.html

Soon! That’s what this whole thing is leading to. The Xiao Long Bao with get its own thread. I want I make sure we have the dough and pleating techniques down first. The dough is the same but the pleats are a little different. Once you understand how the dough behaves you can put any kind of pleat you want on there. 

Ima waitin’....

Same. 

NDG

buzd504 said:

caliking said:

The Cen-Tex Smoker said:

Soon! That’s what this whole thing is leading to.

Ima waitin’....

Same. 

Samesies 

lkapigian

Great Looking Dumplings!!

@The Cen-Tex Smoker ( in case I didn’t see) what’s the dough recipe ?

lousubcap

Now that is elevating your complete game right there.  Great cook and presentation.  Homemade kimchi as well.  TFJ taught him right!

The Cen-Tex Smoker

lkapigian said:

Great Looking Dumplings!!

@The Cen-Tex Smoker ( in case I didn’t see) what’s the dough recipe ?

400gm AP flour 216gm boiling water. Add Tbsp more water at a time if needed until incorporated. I have not needed to add any additional water so far. Knead 5 min by hand Or mixer and rest for an hour. 

We use a pasta sheeter to get it the right thickness. If using a sheeter Start at 0 and take to 5 or 6 (so you can see your fingers through the dough 

The Cen-Tex Smoker

Here is the recipe:

https://youtu.be/NFiHLJ-E_xs

Acn

buzd504 said:

caliking said:

The Cen-Tex Smoker said:

buzd504 said:

Also, will soup dumpling be incorporated into these experiments?

Serious eats has a good write up:  https://www.seriouseats.com/recipes/2011/04/soup-dumplings-xiao-long-bao-recipe.html

Soon! That’s what this whole thing is leading to. The Xiao Long Bao with get its own thread. I want I make sure we have the dough and pleating techniques down first. The dough is the same but the pleats are a little different. Once you understand how the dough behaves you can put any kind of pleat you want on there. 

Ima waitin’....

Same. 

I’m having such a jones that I booked a trip to NYC to get our favorite xiao long bao in Chinatown.  

The Cen-Tex Smoker

Acn said:

buzd504 said:

caliking said:

The Cen-Tex Smoker said:

buzd504 said:

Also, will soup dumpling be incorporated into these experiments?

Serious eats has a good write up:  https://www.seriouseats.com/recipes/2011/04/soup-dumplings-xiao-long-bao-recipe.html

Soon! That’s what this whole thing is leading to. The Xiao Long Bao with get its own thread. I want I make sure we have the dough and pleating techniques down first. The dough is the same but the pleats are a little different. Once you understand how the dough behaves you can put any kind of pleat you want on there. 

Ima waitin’....

Same. 

I’m having such a jones that I booked a trip to NYC to get our favorite xiao long bao in Chinatown.  

That is commitment to the dumpling! Love it. 

SciAggie

Imitation is the sincerest form of flattery. I couldn’t stand it and had to make some. 

I understand why they are called potstickers now, lol...

The Cen-Tex Smoker

SciAggie said: Tuesday 

Imitation is the sincerest form of flattery. I couldn’t stand it and had to make some. 

I understand why they are called potstickers now, lol...

Awesome!  I love potstickers so much.

20stone

I am prepared to go on a dumpling rampage...I know where to go, but just need to know when.

smokingal

Hey @The Cen-Tex Smoker , what do you think about Chef John's Naked Shrimp Dumplings in Dashi?  https://www.youtube.com/watch?v=jIvlbrFUiPo

GATraveller

SciAggie said:

Oh yeah. You are getting it figured out. Be sure you invite me doe TYOTD round three...

Steamed over an open fire maybe. @SciAggie

The Cen-Tex Smoker

smokingal said:

Hey @The Cen-Tex Smoker , what do you think about Chef John's Naked Shrimp Dumplings in Dashi?  https://www.youtube.com/watch?v=jIvlbrFUiPo

Interesting but not my jam. I hate shrimp and bonito so blended shrimp and Bonito with cheese is gag-worthy for me. 

Cool technique though. 

The Cen-Tex Smoker

Not sure is everyone is seeing the same thing but I’m getting new comment notification when I am the last comment. It always makes me think I forgot to close out one of
my dormant troll accounts and I’m answering myself lol. 

GATraveller

The Cen-Tex Smoker said:

Not sure is everyone is seeing the same thing but I’m getting new comment notification when I am the last comment. It always makes me think I forgot to close out one of
my dormant troll accounts and I’m answering myself lol. 

Happens to me too. 

SciAggie

GATraveller said:

SciAggie said:

Oh yeah. You are getting it figured out. Be sure you invite me doe TYOTD round three...

Steamed over an open fire maybe. @SciAggie

I can make that happen.