How to Cook Dumplings – Part 2

I have a walk here with some water in it
so I’m going to take dark toasted sesame
oil and I’m just going to add a little
little bit and I’m going to come back to
my ginger and I’m just going to slice
off a piece about the size of a quarter
put that in here and at the end of my
coriander all these stems which I’m not
going to use that contain a lot of
flavor I’m just going to slice them off
and i’m going to throw them into here so
you need to have a clean surface to do
this on so i brought this to a boil now
I’m going to turn this down this is
ready to go I have an Asian bamboo
steamer I’m going to put the dumplings
in here after I assemble them and I want
to make sure that they don’t stick to
this because I’m going to want to lift
them out of here so I’m just going to
take a little cooking spray and I’m just
going to spray the bottom of this pan
take about a tablespoon of the mix I’m
going to put it in the center of the
dumpling I’m just gonna pull it together
I don’t there’s no right way of doing
this I’m just gonna push the dough
around it I’ve got these black and white
sesame seeds which I showed you earlier
and just to finish is dumpling off I’m
just going to turn it upside down and go
boom and that’s gonna cover the top I’m
going to do that but a dozen times so
there you go so you want to be careful
with steam steam is really really
dangerous it’s hotter than dry heat
before you start you put your water in
and then you drop this in and you look
and see about an inch an inch and a half
of water I put the cover on and we’re
going to cook these for about five
minutes so now we’re going to make a
really nice apricot dipping sauce it’s
really really easy to make so I’m going
to take some good quality apricot jam
and I’m going to put it in this bowl
here so I want to contrast that with
something that’s going to cut right
through it so I’m going to take a line
i’m going to put a fork in there and i’m
just going to twist it there aren’t any
seeds and limes so i can just squeeze it
in and then stir this around make sure
that it’s still not too sweet and the
balance is entirely up to you
very nice now what I’m going to do is
I’m going to go back to my coriander I’m
going to take a little bit of this and
put it in here a little bit of this goes
a long way so i’m going to put in about
a half a teaspoon of chili garlic
sausage is really really hot stir this
up so look at that what you don’t want
to do is open up the cover like this
because you will burn your face so the
trick is if you lift the cover off away
from you let the steam escape and you’re
safe I’m just going to touch them very
quickly their firm I know they’re ready
we’re just going to sprinkle this on
here I’m just going to finish it off
like that when you serve this to your
friends they will want to eat these
there you go steamed shrimp banco
dumplings