1 Dollar Dumplings (3 Ways)

These are the greatest and cheapest homemade dumplings you'll likely ever have.

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Ingredients Needed:

Dumpling Dough:
- 1 package CIRCULAR gyoza wrappers
OR
- 1.5 cups (225g) all purpose flour
- .5 cup (75g) bread flour
- 2/3 cup (147g) water, boiling
- 1/2 teaspoon (2g) kosher salt (for dissolving in water) 
- corn starch for rolling  

Filling and Assembly:
- 1 lb (450g) ground pork
- 3 cabbage leaves, finely chopped
- 3 green oinons, very thinly sliced
- 3 cloves garlic, finly chopped
- 1 inch knob ginger, grated 
- 1 tablespooon (14g) soy sauce
- 1 teaspoon (4g) sesame oil *optional* 
- 1/4 teaspoon (2g) of fine sea salt
- 1/2 teaspoon (3g) sugar

Dipping Sauce:
- 1/4 cup (60ml) white distilled vinegar
- 1/4 cup (60ml)  soy sauce 
- 1 teaspoon sesame or chili oil *optional

Skirt Method:
- 1/2 cup (118g) water
- 2 tablespoons (19g) all purpose flour

[purpleknight]

Hey Josh, a lot of times you say making food is faster than getting takeout, so why not make a new series where someone from your team goes for takeout while you make the same meal at home and see if it really is faster to make your food than to get takeout?

[edubblesspirit]

I don’t know who the audio guy is, but I really appreciate his cameos

[jfuller]

Random suggestion, I watched this series because I am poor and I like to cook lol. I love the idea of breaking down how much each item is, but may I suggest doing "frozen value". Meaning you may spend $30 on the project, but if you store it and freeze it properly you will get x amount of meals for x amount of dollars, maybe with some extra suggestions about how to freeze and reheat properly. Makes the hole endeavor feel much more $worth it$ and honestly would really mean a lot to me personally, as I would use that information probably every meal that I eat if I had it.
Also, sorry to be so annoying, but I would really love a "reduce reuse" episode where you feature all the more costly ingredients that may have been left over from your previous recipes, like leftover chicken, bones, seasonings and spices etc. To make a nice meal without paying extra

[dezamraz]

I made this recipe last night and it took FOREVER, but we ate the dumplings in just a fraction of the time. I'd say you should for sure try this if you have the time on your hands, it's so delicious! Also I hand rolled the dough so that was time consuming

[Sigster]

I’d love to see an “OVERALL COST” to get all the ingredients brand new, just to give a whole price idea for people who want to try the project. I understand that they’re cheaper by serving sizes, but I feel like that info would be great to have.

[csfynabranch]

A good trick that many Chinese chefs use when making dumplings is that they would mix the meat with the seasoning and marinate first and put the veg on top. Wait until they are ready to fill the dumpling and then mix the meat and veg together, that way the veg won't sit in salt and soy sauce and drain out all their water and won't developed that rotten-like vegetable smell, either.

[northernsprout]

I know this video is over 2 years old but I made these dumplings today and they are the best dumplings I've ever had. My family loved them too! Simple ingredients, easy to follow recipe and not hard to make at all. Delish!! I have your new book on my Christmas list, can't wait to get it!

[strycian]

I just have one question: Who the hell eats 4 dumplings as a serving? We eat these with rice as a meal in my house. 25-30 is a serving.

[XiuHang]

Here's some quick advice from a Chinese man who grew up making Jiaozi.

1. Since this recipe is more like Jiaozi (Chinese) than Gyoza (Japanese) definitely add some oyster sauce to your filling. Oyster sauce adds extra umami to the whole thing.

2. Steaming jiaozi is nice, but boiling them is easier, requires less stuff to do, and tastes almost exactly the same.

3. When pan frying it's easier to just add the water and oil together and doing the lidded part first. This prevents any oil popping from adding the water in the middle.

4. For the dipping sauce use rice vinegar instead of white vinegar; it just tastes better this way.

5. For the cabbage, nappa cabbage is better tasting than the round cabbage. (My family's recipe uses a whole nappa cabbage per lb. of pork if anyone wants to try.)

6. Traditionally you would chop your filling ingredients even finer than this. You want to make it so fine that everything melds together. If you ever get a bite of an individual something in your jiaozi or gyoza filling you're doing it wrong.

7. You want your filling veggies to be as dry as possible. My way of doing this is adding the salt to the veggies and letting the salt do it's work then straining out the liquid with a cheese cloth.

8. You don't have to wet the outside of the wrapper when you're folding them if you just don't over flour them while making them.

9. If you're making the wrappers the traditional way to roll them out is by tearing the dough into small balls then partially rolling it with a rolling pin, backing off, and rotating the dough with your other hand, then repeat the partial rolling and rotating until you have a round wrapper. This process gets you a wrapper that isn't perfectly flat but bulged out a little in the middle. The reason you want this is for consistency of the final product. After you wrap the outside parts of the wrapper get doubled up, but the center doesn't so having a little extra there makes the whole thing more even.

[osrr]

When Josh says something is optional. Its not. You better put it in there.

[cynthiacenteno]

Dude has a great team cause those close ups and slow motions got my mouth tingling😂❤ and thanks for him for the cooking .... you got me doing things home made 😎😅

[Oscaru]

I just made them
it took me many hours, mainly because I have no pasta roller, but man they are worth it, I loved them ❤️
thank you so much

[TheGaundi]

My reaction when the JW Crew makes a cameo 7:36. At this point, the camera guy is my favorite supporting character of this cooking show-sitcom.

[chinoman]

for anyone curious, these store pretty well in the freezer. after wrapping them, place em on a parchment-lined baking sheet, freeze them for about 1-2 hours, then you can place them in a freezer safe bag.

[gracemp.]

I've never eaten dumplings before, saw your video just and decided to try it out on a whim. I used beef instead of pork (cause I didn't have any) and leeks instead of cabbage. It was insanely good. The sauce is literal liquid gold🤯. Can't wait to try the original!!! Thanks alot Joshua🔥🔥🔥

[alexayoung]

I made these and they were incredible! I’ve never made dumplings before, and these were super easy! I recommend adding all of the optional things if at all possible:)

[flyingdolphin]

I literally just made his old dumpling recipe last week…

Some tips:
YOU *WILL NOT* USE ALL OF THE FILLING! YOULL USE HALF, MAYBE 3/4!
If you make the pan fried version, adjust the cooking time. Let the bottoms brown for 2 minutes, and add 1/3 cup water to the pan. Let it steam for about 5 minutes. This ensures your pork is cooked!
If you don’t have a pasta extruder don’t bother making the dough. It takes much longer than it’s worth to roll it out by hand.
Wonton wrappers work just as well if you can’t find gyoza wrappers! You don’t be able to shape it as well because it’s not the correct shape but it cooks the same way and works just fine. It cooks the same and acts the same.

[aayushbajaj]

Josh: *knows whatever he makes will turn out amazing*
Josh after tasting his food : "GOOOOD

[kristenmello]

Invited a couple friends over to make this last night and they turned out great!! It was pretty fun wrapping up all the little dumplings and we had to loosen up the ole belt buckles after this one. Cheers!

[DR-djlv]

Loved watching this! Your way of explaining how to cook is both entertaining and educational ❤