How to Cook Dumplings – Part 1

hi I’m Rebecca Brayton and welcome to
watchmojo.com and today we’re with
elliot cohen the personal chef and he’s
going to be making us something so what
are you going to be making us I’m going
to be making some steamed Chinese
dumplings with a shrimp mango filling
and a really nice apricot dipping sauce
let’s get started I want to show you
some of the ingredients we’ll be using
today I have some frozen shrimp that
we’re defrosted deveined shell is off
fresh ginger some scallions we have some
oyster sauce some toasted sesame oil
black and white sesame seeds and I’m
going to decorate the dumplings with
later fresh spinach and some fresh
coriander also called cilantro going to
make a nice dipping sauce to go with the
dumplings after and we’re going to use a
good quality apricot jam some fresh lime
juice again some coriander and we’re
going to use a little hot sauce to do
this dish you really need a food
processor it’s tough to do it without so
it’s going to make your life a lot
easier make the filling in here we’re
going to assemble them in these dumpling
wraps you can buy these in Asian markets
some grocery stores have these as well
ok so I’m going to take these shrimp and
I’m going to put them into the food
processor when it takes some oyster
sauce just a little bit this is very
salty this is toasted sesame oil really
really a lot of flavor a little goes a
long way so just a splash and then I’m
going to take these green onions also
called scallions and I’m just going to
slice them everything’s going in here is
going to get combined in the process or
so I don’t have to worry about cutting
everything out beforehand fresh ginger
very essential I’m just going to trim
the outside and then again I’m going to
slice it I’ll put these pieces in here
fresh spinach which will add some nice
color to this dish some fresh coriander
very refreshing herb I need an egg what
I’m going to do is I’m going to separate
this egg just go back and forth like
this the white will fall away and this
egg white is going to hold the mix
together when it cooks and sort of
binded together blend this together
so you can smell this and look at it’s
really really pretty I’m going to add
some mango to it and the reason why I
didn’t add the mango in there before is
because i want the chunks to be in there
i’m going to go down the side and the
other side so now I’ve got my two halves
so I’m going to score this mango with a
serrated knife one direction and then
I’m going to go in the other direction
like that I’m going to take my serrated
knife which is a little flexible push it
down flat against this mango and just
slice along the bottom of it and pull up
all those chunks like that so now I’ve
got my chunks in there now i’m just
going to combine everything together
make sure i get the mangoes integrated
into the mix ultimately if you have some
time you want to be able to put this in
the fridge maybe for a now or let it
firm up a little bit but the important
thing is when you’re making up dumpling
and anything that you’re going to wrap
you don’t want it to be too soggy or too
liquidy because then the liquid will
penetrate the rap in the rap will tear