Head-Sized DUMPLINGS! Chinese FOOD TOUR with Mike Chen!
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Date: 2021-12-15
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Comments and reviews: 9
David
It's the Master Mark Wiens sharing a show with the Little Muscle flexor miky chen! Well little mikey chen. Little mikey you have lots to learned from this Master Mark Wiens. Mark, you got your work cut out for you! This kid mikey is a slow learner. Well good luck, Mr. Mark Wiens.
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It's the Master Mark Wiens sharing a show with the Little Muscle flexor miky chen! Well little mikey chen. Little mikey you have lots to learned from this Master Mark Wiens. Mark, you got your work cut out for you! This kid mikey is a slow learner. Well good luck, Mr. Mark Wiens.
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food
The noodles look delicious! It kind of reminds me of Sichuan Cuisine during a trip to Kunming. Besides the noodles, I also found some of the best goat BBQs I ever tasted in south west China as well.
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The noodles look delicious! It kind of reminds me of Sichuan Cuisine during a trip to Kunming. Besides the noodles, I also found some of the best goat BBQs I ever tasted in south west China as well.
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Arena
PAN FRIED DUMPLING! a fetish of mine, oh they looked soo delicious. my only wish was to have seen half bite, the inside fillings, i don't blame you guys for inhaling them though, wonderful tour
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PAN FRIED DUMPLING! a fetish of mine, oh they looked soo delicious. my only wish was to have seen half bite, the inside fillings, i don't blame you guys for inhaling them though, wonderful tour
reply
yayo
how to make dumplings
In the 1950s, almost everyone's mother or grandmother knew how to make dumplings. Their popularity may have had to do with the way the feathery light, steamed or boiled dough balls helped to extend soups and stews. You could feed more people if you added dumplings to your stew, so they were common on American tables. Stretching your food dollars is still a good idea, but nowadays, dumplings are more likely to be enjoyed as the homey comfort food of a simpler time.If, like many families today, you're trying to feed your family without busting the food budget, dumplings are an easy and tasty way to go.
Simple to make and quick to cook, these fluffy little clouds bob up and down in your gravy or soup liquid, steaming and boiling until done.Dumplings taste great but they also add heartiness and character to even the simplest soup or stew. Everyone, including children, seems to love the soft texture, shape and flavor of a homemade dumpling.If you haven't made dumplings in a while (or ever), give them a try the next time you make chicken or beef stew for dinner. What a delicious way to serve an economical meal to your family and to introduce the younger generation to the joys of a soft, tender, yummy dumpling.
what you'll need
2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
3 cups water
1 medium onion, cut into wedges
3/4 teaspoon salt
1/2 teaspoon dried sage or marjoram, crushed
1/4 teaspoon black pepper
1 bay leaf
1 cup sliced celery (2 stalks)
1 cup thinly sliced carrots (2 medium)
1 cup sliced fresh mushrooms
1 recipe Dumplings
1/2 cup cold water
1/4 cup all-purpose flour
Dumplings
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup buttermilk
step by step
1. Skin chicken. In a 4-quart Dutch oven combine chicken, the 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables.
2. Meanwhile, prepare Dumplings. Spoon dumpling batter into six mounds on top of the chicken. (Do not spoon batter into the liquid.) Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With a slotted spoon transfer chicken, dumplings, and vegetables to a serving platter; keep warm.
3. For gravy, pour 2 cups cooking liquid into a large measuring cup. Skim fat from liquid; discard fat. Pour liquid into the Dutch oven. Stir the 1/2 cup cold water into the flour; stir into the liquid in Dutch oven. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken, vegetables, and dumplings.
Dumplings
In a medium bowl combine flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened.
Hint: It helps to dip your spoon into the liquid first to prevent the dough from sticking to the spoon. Then dip your spoon into the dumpling mixture scooping up a rounded spoonful of dough.
Comfort food, peasant food or even "cheap eats,"--call them whatever you like. Once your family has tasted these light-as-a-cloud toppers to your stews and soups, they'll be glad you know how to make dumplings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 322, Fat, total (g) 11, chol. (mg) 77, sat. fat (g) 3, carb. (g) 25, Monosaturated fat (g) 4, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 4, pro. (g) 29, vit. A (RE) 0, vit. A (IU) 5005, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 672, Potassium (mg) 474, calcium (mg) 101, iron (mg) 3, Vegetables () 1, Starch () 2, Medium-Fat Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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how to make dumplings
In the 1950s, almost everyone's mother or grandmother knew how to make dumplings. Their popularity may have had to do with the way the feathery light, steamed or boiled dough balls helped to extend soups and stews. You could feed more people if you added dumplings to your stew, so they were common on American tables. Stretching your food dollars is still a good idea, but nowadays, dumplings are more likely to be enjoyed as the homey comfort food of a simpler time.If, like many families today, you're trying to feed your family without busting the food budget, dumplings are an easy and tasty way to go.
Simple to make and quick to cook, these fluffy little clouds bob up and down in your gravy or soup liquid, steaming and boiling until done.Dumplings taste great but they also add heartiness and character to even the simplest soup or stew. Everyone, including children, seems to love the soft texture, shape and flavor of a homemade dumpling.If you haven't made dumplings in a while (or ever), give them a try the next time you make chicken or beef stew for dinner. What a delicious way to serve an economical meal to your family and to introduce the younger generation to the joys of a soft, tender, yummy dumpling.
what you'll need
2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
3 cups water
1 medium onion, cut into wedges
3/4 teaspoon salt
1/2 teaspoon dried sage or marjoram, crushed
1/4 teaspoon black pepper
1 bay leaf
1 cup sliced celery (2 stalks)
1 cup thinly sliced carrots (2 medium)
1 cup sliced fresh mushrooms
1 recipe Dumplings
1/2 cup cold water
1/4 cup all-purpose flour
Dumplings
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup buttermilk
step by step
1. Skin chicken. In a 4-quart Dutch oven combine chicken, the 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables.
2. Meanwhile, prepare Dumplings. Spoon dumpling batter into six mounds on top of the chicken. (Do not spoon batter into the liquid.) Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With a slotted spoon transfer chicken, dumplings, and vegetables to a serving platter; keep warm.
3. For gravy, pour 2 cups cooking liquid into a large measuring cup. Skim fat from liquid; discard fat. Pour liquid into the Dutch oven. Stir the 1/2 cup cold water into the flour; stir into the liquid in Dutch oven. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken, vegetables, and dumplings.
Dumplings
In a medium bowl combine flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened.
Hint: It helps to dip your spoon into the liquid first to prevent the dough from sticking to the spoon. Then dip your spoon into the dumpling mixture scooping up a rounded spoonful of dough.
Comfort food, peasant food or even "cheap eats,"--call them whatever you like. Once your family has tasted these light-as-a-cloud toppers to your stews and soups, they'll be glad you know how to make dumplings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 322, Fat, total (g) 11, chol. (mg) 77, sat. fat (g) 3, carb. (g) 25, Monosaturated fat (g) 4, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 4, pro. (g) 29, vit. A (RE) 0, vit. A (IU) 5005, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 672, Potassium (mg) 474, calcium (mg) 101, iron (mg) 3, Vegetables () 1, Starch () 2, Medium-Fat Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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with
Watching the process of making dumplings and someone eating them is the most satisfying! (Of course I wish I could eat them as well ) Such a fun collaboration video!
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Watching the process of making dumplings and someone eating them is the most satisfying! (Of course I wish I could eat them as well ) Such a fun collaboration video!
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Selena
Hugs to you, Ying & Micah. Hands down, you are an exceptional, in your own class food vlogger. I can tell that Ying & you are down to Earth. Thanks for sharing!
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Hugs to you, Ying & Micah. Hands down, you are an exceptional, in your own class food vlogger. I can tell that Ying & you are down to Earth. Thanks for sharing!
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Borja
That all looked SO good. I gotta say tho I'm hating how in the third restaurant all cutlery and crockery was disposable. Sorry, but that's just horrible.
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That all looked SO good. I gotta say tho I'm hating how in the third restaurant all cutlery and crockery was disposable. Sorry, but that's just horrible.
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Peter
My two favorite foodies. Pretty sure you both were brothers in previous life. You need to get together for food tours more often. Man I'm hungry.
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My two favorite foodies. Pretty sure you both were brothers in previous life. You need to get together for food tours more often. Man I'm hungry.
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chinonino
The reason i have trust issue. you guys say dont over do the chilly oil. but you literally dunk it the whole thing in it
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The reason i have trust issue. you guys say dont over do the chilly oil. but you literally dunk it the whole thing in it
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