“Did I put too much in there?” “No. Have faith.” “It’s been a long
dumping week.” [MUSIC PLAYING] “Hi, I’m Kay Chun. I’m a cook and a recipe
developer for ‘NYT Cooking.’ Welcome to Dumpling Week. Today, I’ll be making my
grandmother’s amazing beef Dumplings. So the dumplings are
really juicy and tender. The ground beef gets mixed
with a seasoning that’s Typical for a lot of
Korean barbecue meats. The Korean chives give it a
really great, lovely onion, Garlic flavor. I remember making these
dumplings all the time Growing up. We would sit around this
huge bowl of filling and wrap Hundreds and hundreds
of dumplings. And it’s probably the first
recipe that I remember ever Making and learning. So it’s really special to me. First, we’ve got the zucchini. I’m going to toss it in salt.
What the salt does is it Seasons the zucchini, and
then also helps draw out some Of the excess water. Leave it for about 15 minutes. So in the meantime, get
the beef marinating. Probably the most important
part about making dumplings Is having a really
well-seasoned filling. We’re going to marinate
it in some soy sauce, Vinegar for a
little brightness, And then all your
usual aromatics. Got the garlic and ginger,
with some salt and pepper,
Of course, toasted
sesame oil that gives it A nice richness, scallions. And that all gets
mixed together. Use your fingertips to get
everything well-incorporated. Kind of like a
meatball mixture. You don’t want to
overwork it too much. Just want to make sure
it’s well-blended. The tofu, we are
just going to gently Press between paper towels
to damp out the excess water, And then just crumble
it over the beef. Nothing too complicated. It doesn’t matter if
the sizes are different. Mix it all together
with all the remaining Filling ingredients. It’ll all get incorporated
into the beef eventually. Now we’ll drain the zucchini. Give it a gentle squeeze
to remove any excess water. So we can go ahead and add
that to the dumpling mix. Mix it all together until
it’s well-incorporated. So now we’re ready to
wrap our dumplings. First, you’ll want to lightly
dust a baking sheet with Cornstarch. And this is to
prevent any sticking. Keep your dumpling wrappers
covered with a damp kitchen Towel to prevent them
from getting dry. To actually wrap
the dumpling, place About a tablespoon of filling
in the center of the wrapper. And then my favorite part,
you’re going to want to tuck In a few pine nuts. My grandmother used
to do this to give you A nice surprise when you
bit into the dumpling. And then you can
use your fingertip To moisten half of the
dumpling wrapper on the edge. Bring the two sides
together and press
Tightly so that the
wrapper sticks to itself. What’s helpful is if you pinch
it in the center and seal down One side first and
then the other, It helps you work
out the air bubbles. You could actually just
cook them like this. But if you have a
little extra time, Use your fingertips to
pinch along the edge and use Your other hand to
help create the crimp, Kind of like when you’re
making pie dough.” [MUSIC PLAYING] "You going?" “All right.” “Come on.” [LAUGHS] “Maybe poke the pine nuts
in so you don’t rip –” “Oh, O.K.” “Oh, my god!” “Yeah!” [MUSIC PLAYING] “Now it’s like home, where you
have everyone in the family Wrapping together. Once you’ve filled
all your dumplings, We can go ahead and make this
really easy dipping sauce. Two parts soy sauce to
one part vinegar, and just A touch of sugar to
balance the vinegar. The special part about
this dipping sauce Is that my grandmother would
mince up some pine nuts And put them on top. Adds nice texture
to the sauce. And it mimics the flavor of
the pine nuts in the dumpling. How I love to make these
dumplings is to pan fry them. But it’s a mix between
frying and steaming. Heat up some oil in
a nonstick skillet. Arrange your dumplings pleat
side up so they’re sitting
Flat in the pan. Don’t crowd the
skillet too much. I’m putting 12 dumplings
in the skillet to give them Enough room to
crisp up nicely. And you want to just let them
cook over medium low until They’re lightly
golden on the bottom. Then you’re going
to add some water. You don’t need much. Just add 2 tablespoons,
and that’s enough to create The steam without making
the dumplings soggy. You’ll get crispy little
bits on the bottom. And then you’ll
also get the soft, Tender bits of the
wrapper as it steams.” [MUSIC PLAYING] “So these are my
family’s beef dumplings. There we go. It’s going to be messy. It’s so fragrant
from the chives. And it’s super tender from
the zucchini and tofu. I hope you make
them and enjoy them. Happy Lunar New Year. And Happy Dumping Week. To get this recipe or
any of my other recipes, Go to nytcooking.com.” “Any other final
words of wisdom?” “Mmm, just make dumplings.” [LAUGHS] [MUSIC PLAYING]
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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