I Tried Baking Dumplings In The Oven And This Happened

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LEARN HOW TO MAKE CRISPY BAKED CHINESE STYLE DUMPLINGS RIGHT AT HOME!

LAY HO MA (how's it going in Cantonese)! Delicious stuffing wrapped up in a crispy, golden brown, baked wrapper sounds like something you'd get at a fancy restaurant. Join me in this episode and learn how to make this crispy baked dumplings recipe right at home. Let's begin!

DUMPLING INGREDIENTS:
5 dried shiitakes
2 pieces garlic
small piece ginger
1 red onion
50g canned bamboo
175g extra firm tofu
1 carrot
2 tbsp avocado oil
1/2 edamame
1 tbsp soy sauce
1 tbsp dark soy sauce
2 tbsp hoisin sauce
24 dumpling wrappers
layer of avocado oil spray

DIPPING SAUCE INGREDIENTS:
2 tbsp soy sauce
2 tsp black vinegar
1/2 tsp toasted sesame oil
chopped green onion
sliced red chili pepper

Directions:
1. Soak the dried shiitakes in hot water for 8-10mins
2. Roughly chop the garlic, ginger, red onion, and bamboo. Chop the extra firm tofu and carrot into small cubes
3. Heat up a nonstick pan to medium heat. Add the avocado oil followed by the red onions. Sauté for 2-3mins
4. Add the garlic and ginger. Sauté for 1-2mins. Add the extra firm tofu, carrots, and edamame. Sauté for 3-4mins
5. Roughly chop the rehydrated shiitakes and add them to the pan along with the bamboo. Add the remaining dumpling ingredients (minus the dumpling wrappers and oil spray) and sauté for another 3-4mins
6. Transfer the sautéed veggies to the food processor and blend for a few seconds. Begin preheating the oven to 400F
7. Scoop about 1/2 tbsp of the veggie mixture onto the centre of the dumpling wrapper. Then, line the edges with some water and pleat the dumpling closed. Repeat this step until the filling runs out
8. Spread the dumplings onto a baking tray lined with parchment paper and spray some oil onto the dumplings
9. Bake the dumplings for 15-18mins or until crispy and golden brown
10. Make the dipping sauce by combining together the dipping sauce ingredients and serve


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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