My Family Recipes for Chinese New Year 2024 | Marion’s Kitchen

With feasting a big part of the lunar new year celebrations, you’re going to want some seriously delicious Asian recipes up your sleeve. I love how many ingredients and dishes have symbolic meanings, with specific foods eaten to bring luck, wealth and prosperity. Here are some of my recipes for how to celebrate the year of the dragon…

00:00 Intro
00:43 Spicy Prawn Chow Mein https://www.marionskitchen.com/spicy-prawn-chow-mein/
10:03 Spicy Sichuan Pepper Chicken Noodles https://www.marionskitchen.com/spicy-sichuan-pepper-chicken-noodles/
16:56 Sichuan Spicy Fish https://www.marionskitchen.com/sichuan-spicy-fish/
25:30 Salt and pepper roast chicken https://www.marionskitchen.com/salt-and-pepper-roast-chicken/
35:29 Northern Chinese Beef Dumplings https://www.marionskitchen.com/northern-chinese-beef-dumplings/
44:50 Prawn & Chive Potstickers https://www.marionskitchen.com/prawn-chive-potstickers/

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

Happy Chinese New Year friends I wanted to celebrate in a way with you as much as I could so I’ve put together a little collection of some of my family’s favorite dishes to cook this time of year it’s all about getting together with my mom and my dad usually and any

Other like close friends and family and we just love to eat and enjoy each other’s company and I hope you do the same happy time New Year walk toss noodles easy right well I have a few tips and techniques here that are going to make your noodles even

Better let’s make the best spicy prawn Chow noodles okay so stir fried noodles a simple dish which I think means that there’s no room to hide like let’s get everything absolutely perfect and then we get the very best noodle uh I’m going to start off with the stir fry sauce

First of all and that’s one of the things here like I think getting the stir fry sauce done and made before you start stir frying uh is going to help you out because you can put everything in just at the right moment so oyster sauce some soy

Sauce some shaing wine here now I really think this kind of gives you that really great restaurant like Chinese restaurant or Hong Kong Restaurant kind of flavor um but look you could leave it out or you could add a little bit of apple juice for just like a bit of fragrance

If you want to keep your dish alcohol free I’ve got some sesame oil here as well these are all things that I keep in my pantry so I mean it’s not uh difficult ingredients um it’s just about timings and you know when you add things

Uh so to that I’m going to add some corn starch or corn flour this is going to help to make things nice and thick and shiny and glossy because of course for me Chow noodles like they’re not like a saucy noodle they’re really kind of like they’re a dry noodle but they’ve still

Got a bit of like stickiness to them if you like so that’s kind of what we’re going for here so the corn flour will help us do that now I also want some chicken stock and a little dash of sugar just to like round out those salty

Flavors all right so um a little bit of kind of setup stuff here before we start stir frying I want to start getting my walk really nice and hot and then I also want to have a sour spon of boiling water over here already going because I

Want to cook my noodles and get them straight into the pan a little bit later on always be organized and then things will go smoothly um most of the time now we just wait for this to get hot but it is important to be patient here though know

I’m always like hopping on about get your walk or your pan really hot but like the thing is like if you don’t get it hot to start with it will never come back to temperature and the whole thing about walk stir frying is that you have

A really high heat um that gives you that lovely CH and that kind of of smokiness so you know there’s always method to the madness so when your pan is like scary hot now you can put your oil in prawns go in I love that sound now the thing is here that what

You want to do is spread the prawns out and give them like time um you know it’s not like in the movies at the Chinese restaurant where you do everything really quickly and there’s so much fire and you know it’s not so dramatic when you’re at home you have to think about

The fact that you need that walk to kind of come back up to heat um and also give things that lovely color all that kind of thing so let them sit for a little while before you start to stir fry and then you can see like we’ve already got some really lovely beautiful

Color cuz we had the nice hot walk and we spread the prawns out do you do much stir frying at home days big stir fryer are you get out one of my Staples really but do you you do the surtir Ry or does Teresa do the

Surtir r bit of both yeah wow I mean she’s better obviously you know just isn’t aside you and Teresa should do a competition cameraman at his at his wife maybe I should go up against him now there’s an idea that we could do that that could work yeah it’s true

Teresa would so just WIP be like a pants down do you want to explain what a pants down is for people that aren’t Australian is that an Australian thing I don’t know I okay so pants down is when you’re playing pool at the pub or wherever and if the other person sinks

Or wins the game before you’ve sunk any balls then you have to pants down and run around the table I mean it’s the rule right all right so these prawns have a such a lovely color on them I’m going to just throw in a little bit more oil

Here I’m going to go in with some chili and some Ginger ah that already smells so Good uh garlic as well and now in with some veg now I always like to put my cabbage in dry and by dry I mean like a lot of recipes tell you to put the cabbage in and then put the sauce straight on top but then you

Kind of just get soggy cabbage um what I actually want is cabbage that’s really beautifully kind of charred and and kind of smoky and um yeah so you want to stir fry the cabbage before the sauce also want to add in some carrot which I just

Did now here’s where I want you to be patient again uh just keep stir frying a few minutes until you get that cabbage and the carrot wilting a little and there lots of nice color in there okay so this is looking good you can see

It’s kind of like got that like I don’t know I describe it as like an automnal kind of feeling like it’s lovely Brown and that cabbage is looking really nice and kind of wilted but not soggy so there you go so what I’m going to do now

Is can I get a word check on that ainal that word or another word ainal yeah can you educate me like the colors of autumn ah I see okay so hands down and automnal in the same video see that’s just what I offer here words that don’t make

Sense okay so the point is that I’m going to turn the heat off now because I just want to stop this while I concentrate on my noodles so I’ve got some um Chow noodles here and you could also use like Chinese egg noodles fresh egg noodles if you want to but I find

That they’re a little bit more um they tend to cook a lot quicker so you’ll have to be a lot faster with the cooking but try for the ché noodles pop them in your boiling water and then I don’t want to leave them in for too long cuz I

Actually want the noodles to finish cooking in the stir fry with the sauce so just like a couple of minutes here okay so now pull them out if you’ve got like one of these spiders that’s really helpful cuz you can just sort of like drain them directly on top of the

Pot there throw those into your walk and now add in the sauce so those noodles will soak everything up nice and shiny and glossy let’s give that a toss wow the smell of that shaing wine actually is really lovely okay so keep that kind of tossing around oh I nearly forgot my snow

Peas all right I just like these for a pop of color and crunch so just pop them into the water that you were cooking the noodles in and keep tossing your noodles around they’ll really benefit from like getting some of that Sizzle and Char in the walk so don’t worry too much about

Them overcooking because we did cook them slightly under I’m going to add some spring onion in here as well now let’s get those snow peas out and I’m basically just tossing here until I can see that those noodles have soaked up all of that sauce and they’re just kind

Of like just tender but still sticky on the outside all right this is ready to serve up don’t go anywhere yet though cuz I’ve got one final amazing ingredient to add at the end here nice pile of noodles prawns all right now my little secret weapon here

Is some homemade chili crisp store boo is fine too but something like in a chili oil spicy kind of range that’s what you’re looking for okay so you want a little drizzle of oil but you you also then want to get in here and get some of

Your like crunchy chili bits as well now if you want a recipe for chili crisp you can find one on my website um or you can use a store one as I said now that is making me very happy before I’ve even tried it let’s try it

Shall we all right let’s get in here I need a prawn some noodles I mean it’s deceptively simple like it looks like a very simple stir fry but that flavor Char prawns that like beautiful Smoky cabbage and the chili crisp at the end is so good are my kind of noodles so yum You can make your noodle stir fry extra special just with like one extra hero ingredient I always like to choose one special ingredient whenever I’m doing a stir fry and this one it’s sesan peppercorns so if you have a look these are these are the the S peppercorn guys

And they have this really amazing like high citrus kind of flavor but they also do something else as well they also give you kind of a tingling numbing sensation it’s they’re just like nothing else really cool look if you don’t have SES on peppercorns try using a mix of white

And black peppercorns or pink peppercorns you know whatever you’ve got on hand um but these guys are really fun you just want to pop them into a dry Frying Pan Once you can kind of smell the aroma of the SES and pepper corns and this is

What this toasting of the spices is all about it’s about releasing the flavor and the fragrance uh so once that’s done you know you’re good to go pop that into a mortar and then just grind that to a fine powder okay so this is the sort of thing that you’re looking for

Here and I just set that aside for later okay so that’s our special ingredient all ready to go I’ve got a few other little things that I’m using here I want some garlic and some onion just a fine dice for that one and then aside from that I’ve got

Some chicken thigh here sliced really thin it’s one of the things that I’m always saying with stir fries meat should be sliced really small that way the cooking happens really quickly uh and it keeps your meat nice and tender uh and then we also have some broccoli

Too you could use broccolini or any kind of Asian vegetable that you like uh and now we are ready to get stir frying so just need a little bit of oil now I’m going to add in my onion and the garlic and now let’s go in with our

Spices so the seson pepper corns now here’s where you can go crazy or not so crazy with the chili um I’m using a fair amount of chili powder here because you know me I just I like things crazy hot but obviously use less if you would like

Now just give those aromatics and those spices a few minutes to get to know each other in there now that my onion’s looking nice and tender I’m going to add in my chicken and then always whenever I’m adding protein and I’m going to be stir

Frying it I just kind of spread it all out in the pan make sure you’ve got as much heat and pan as possible coming into contact with every piece of meat and you just want to give that a few minutes get some nice golden color and

So while the chicken’s doing its thing I want you to get a big pot of boiling water ready cuz we’re going to cook our noodles very soon now that chicken is starting to smell really good let’s just give it a bit of a toss and that is starting to look nice

And spicy just the way I like it uh now at this point I’m going to get my noodles into the hot water so at this point my chicken looks like it’s just pretty much cooked uh I’m just going to keep it warm on the stove top there while I wait for my noodles

All right these noodles are starting to look good and as I always say there is nothing worse than a soggy noodle so keep your eye on the noodles guys and I always like to check a few minutes before packed instructions say they should be ready this is still a little

Bit firm which is perfect because I want to add in my broccoli to that boiling water I’m just going to give that broccoli 2 minutes and by then broccoli will be tender noodles will be cooked okay we’re looking good here all of this needs to go in with my

Chicken and now it’s time to get all the Saucy seasoning bits and pieces in so really simple oyster sauce and some soy sauce okay so this is the fun part really uh you want to be tossing those nood around and keep tossing because what happens is that that kind of thin

Sauce down the bottom magically turns thick and glossy and will just coat beautifully each strand of noodle this is starting to look really good so that’s what we’re looking for see how glossy that sauce is and thick and yum okay okay we’re good we’re good let’s get this down into a bowl

And to finish off just some spring onion and there you go guys you know it doesn’t have to be overly complicated to be special I think um let’s get in there and have a look though noodles always a little complicated to eat on camera but wow that

Spice so perfect I love that it is literally like a big punch of chili and sichan pepper corn and and then just a really good seasoning sauce I mean oyster sauce and soy sauce keep it simple and then you’ve got the peppercorns really being the star of the show and that

Spiciness so good so simple love this one more noodles for me Yum I oh yeah so that’s like bang you in the face it that’s like that’s really that’s really spicy and tingly and like amazing fiery hot tingling packed full of spices friends this is one sichan classic dish you need to know about this is sesan spicy boiled

Fish so this is one of my all-time favorite restaurant dishes and I always for years thought it was way too complicated to make it home but actually as it turns out it’s not it just tastes really complicated but this is the version I’ve figured out that’s a bit

Easier to make at home than the restaurant version First up we want to deal with the fish now I just have some fillets of Snapper here yes if you were doing this classically in the restaurant you might use a whole fish fillet use the bones everything so much easier just

To use the fillets at home um I want to slice these sort of on a diagonal so that I get nice large flat pieces flattish pieces um and the whole deal with the fish in this dish is that the way that we marinate it is going to

Alter the texture of the fish so rather than having a really soft fish that sort of breaks apart our marinade is going to almost firm up the fish and give it like a velvety texture now you can use any sort of white fish fillet that you have

In your area uh you know C would be great halit uh any of those sorts of things so let’s get on to those marinade ingredients I was talking about first up is Chinese cooking wine so you can find this online really easy to order online or from an Asian grocer it’s going to

Give us some flavor and then also we want some corn flour so this is going to help us with the texture it’s going to give that velvety feel firm up the fish all those sorts of things so just a little bit of that and a pinch of salt here

And now give that a really good mix now just leave that to marinate while we get the rest of the dish ready now as I said this home version of mine is very easy but there are quite a few ingredients and spices um but not anything you shouldn’t be unfamiliar

With if you’ve been a follower a longtime follower of my Channel first of all let’s get going on building the broth this whole dish is all about building layer and layer and layer of flavor so a little bit of oil first of all some Starnes cinnamon stick and this really is a key

Ingredient guys you need to get a hold of some Sichuan peppercorns search them out online they’re the ingredient that will add the super numbing tingling sensation that is uh a classic Sichuan characteristic some cardamon pods and and some dried chilies now these are like kind of the spicy Bird’s

Eyee dried chilies they’re really hot this dish should be really hot but look you can go with like a milder dried chili if you wanted to tone it down a little bit now give all of those spices in there time to make friends that smells glorious already now

We can go in with some garlic some Ginger oh wow that really is a killer combo already the literally so the fragrance right here is is so beautiful it’s just got all of the spices and the chili and the garlic and the ginger ah I’m having such a good time already but we need to go in with a few

More things so this is a doang it is a Sichuan chili bean fermented paste and this is going to give you color sort of a rich Umami kind of flavor you could substitute miso and a little bit of got CH Jang or miso on a little bit of just regular chili garlic

Paste if you can’t get a hold of this and then these are some salted black beans look I’ve made this without this ingredient before and you can get away with it but if you can this adds A really lovely salty again salty Umami element and what you need to do with

These guys is just soak them in a little bit of water first of all and then they soften up a little and now you can add them into the Dish And now here’s another little cheat so as I said typically classically you would make this with the whole Fishbones I’m going to go with some store-bought fish stock here um because you know I’m just making things still good but a little bit Easier now season that with just a little dash of soy sauce at this day you can always add a little more later if you like now I want to let all those flavors really develop and I want that fish broth to really take on all of the

Yumminess so let that simmer for about 10 minutes in the meantime we’re going to prep some veggies so I’ve got some Bean choots here and I’m just going to blanch them in some boiling water and I’ve also got some snow pea shoots as well now this little jumble of

Vegetables literally needs like seconds 10 seconds 20 seconds I’m going to pull them out just so they’re still nice and sort of crunchy and tender but just that raw Edge has been taken off okay pop those into a really large serving bowl and we’re going to pour our

Soup on at the end over That so our broth has been beautifully bubbling away here and now I’m going to go in with my fish now I don’t want to overcook that fish so barely kind of like 3 minutes here just until the fish turns opaque perfect now turn the heat off and we’re

Still not done yet we’ve got some more work to do in this walk but for the minute I want to decant all of this mixture into that serving Bowl now just need a little bit of spring onion Here and a sprinkling of sesame seeds and now for that final little bit of hot oil goodness amazingness um let’s start off with some chili oil so typically you use just regular oil I like to do half and half half chili oil half regular oil just so you get a really bright red

Color and like an extra layer of flavor cuz I mean who doesn’t want an extra layer of Flavor now go in with some more ceson pepper corns some more chili literally this dish is like you know you love it if you’re a masochist but anyway I just

Love it cuz I like spicy things but it’s kind of like scary spicy anyway give that a little bit of a Sizzle and now pour this over the top so that those spring onions get like sizzly and stuff you’ll See and there you go friends my version of the very classic Sichuan boiled fish but like an easier version for you guys to make at home I need to get in here because like this is just Heaven it should be like a little bit velvety almost like

A little bit chewy in a good way honestly guys if you make like one or you try one dish from like One S one dish it has to be this one ah hello honey it’s time for dinner we’re having roast chicken we’re having roast chicken got scared up here did

You how do you get roast chicken with the crispiest most golden skin and the juiciest meat inside well I have the answers everyone this is my very best salt and pepper roast chicken all right so there are so many different ways to roast a chicken my way

Is hotter and faster I think the hotter the heat the crispier skin you get and I all about crispy skin uh and also the less time that bird spends in the oven the less chance we have of drying out some of that white breast meat so there

Are all the reasons why let’s get into the actual making now I’m going to do a salt and pepper flavor with mine so a slight kind of little Asian flare I’m going to start with some black peppercorns and I want some white pepper corns as well so I like the mix here of

The black and the white I think you get a really nice I don’t know kind of milder pepper flavor from the white and then a kind of harsher also more spicy kind of flavor from the black there you go and just grind those up okay so this is the kind of situation

That we’re after with our pepper I want to keep it quite coarse um cuz I really want those hits of pepper uh when I’m biting into my chicken and now I’m going to add some salt really good flaky sea salt here is is what I love but you know

You could use kosher Sal as well okay so we’re not going to do anything super tricky or fancy here because quite frankly we don’t have to um there are a couple of things we do need to do though one we need to fill the cavity so you always always want to

Fill the cavity of your chicken so that you don’t get too much hot air cooking the chicken from the inside out that is when you’re going to get dry chicken so I just want a lime or a lemon would be fine as well or an onion

Even and now trussing so you don’t have to get all fancy with the trusting either all you really want to do is pick these legs up and kind of pull them together because you’re kind of then making the whole chicken a bit more compact again we’re trying to make sure

That things don’t dry out so if you got some legs flapping around everywhere then you got more chance of things drying out so pick the legs up and just tie them together with some string now make sure those wing tips are tucked underneath just like that

That all right now we want to go on with our salt and pepper mix and we want a lot so I pretty much want to use the whole lot all on this chicken and really kind of rub it in there give that guy some love and that is looking very

Good and now you want to go in with a much higher temp than you might normally think so usually about 0° C is what is recommended in recipes we’re going to go in at 250 and that is 480 in fah so really hot all right so you guys know me by now

Of course what am I going to have with my chicken it’s going to be a spicy dipping sauce so we are going with a Thai style num dim Dow sauce today really TR traditional kind of funky uh spicy sauce so first up we want some fish

Sauce and now I want some Tamarind so Tamarind is an ingredient that’s really sour and you can find it in like most Asian grocery stores or online these days and some brown sugar so we’ve got the fish sauce it’s like salty Umami a bit funky you’ve got the sour Tamarind

You’ve got the sweet brown sugar now we want to go in with some shalot okay so this just needs to be roughly Choed and I want some chili flakes here as much or as little as you like but this sauce traditionally should be like fire like it should be really hot um so I put a fair bit in and some coriander as well and then finally some lime Juice and let me just see if this sauce is tasting good because you always need to check the seasoning here I love that wo it is spicy uh it’s got that really funky like like fish sauce Savory kind of kick uh and then those shalots as well really kind of all

Just works together that is one beautiful spicy sauce all right so now we’re just waiting for our Chicken so at this temperature your bird is going to need 20 minutes per 500 G uh and that should work out to be perfectly cooked wow I mean okay come on check out that chicken that is really a work of art amazing like that skin that beautiful color that crispy salty

Peppery goodness on there truly Perfection I’m so excited about this okay so let’s make sure that our chicken is cooked and I’ll show you guys how we do that let’s get the chicken onto a board and then you just want to have a look inside this leg joint part here just cut

That open and make sure all those juices in there are running clear if they’re pink still not done pop them back in the oven for a few more minutes all right so in an ideal world you would let your chicken rest for about 10 20 minutes um

I really need to get dinner on the table at this point in time because as those of you with toddlers would know that you kind of get to a Witching Hour point of the day where the screaming doesn’t stop so I’m going to get my chicken carved

Right now now um all right so I’ll break this down for you guys really simple way to carve a chicken first of all we take those strings off the Legs okay now legs first cut through Here and now legs and thighs are always in high demand of my place so I try to you know divide them up in as many pieces as possible so we want to get the drumstick first and then cut that thigh in half at that glorious chicken skin and now we want some

Wings now you want to slice through that breast try to make sure you’re not disturbing too much of that beautiful crispy skin you want each piece to have a nice Whisper of skin there to Crunch through and then just slice that breast and there you go all right quick word about what we’ve

Got left over after we’ve carved out Chi one you have a pan full of like schaly yummy salty chicken fat do not waste that you could make a pan sauce out of it or I like to save it and kind of toss some potatoes in there next time I’m

Roasting and get them all chickeny and salty and yummy so save that uh and then we have the chicken carcass put that in the freezer and make yourself a chicken stock at a little later date uh roasted chicken carcass always makes for great stock all right but let’s get to our

Roast chicken all I need to do now now is get my spicy sauce on the side and there you go guys the very best roast chicken I know how to make and I am super excited for you guys to try this one uh but let me try this first so

I can tell you all about it now I know that you guys know that I’m a legs and thighs girl so that would be cheating to try that I I’m going to try the breast and tell you how well we’ve done with the juiciness let’s have a

Look okay I I’m telling you like you know chicken breast gets a bad wrap I promise you if you do it just like this it is insanely good that is so juicy it literally could be a piece of thigh I mean out of this world Good Guys

H so good let me get some spicy chicking sauce too now that really makes me one very happy girl that salt and pepper chicken flavor that really juicy breast and then that spicy kick of flavor wow just wow I mean yes so looking forward to dinner tonight steamy dumplings loaded up with

A whole bunch of spice you guys know this is like my idea of Heaven this is my version of Northern Chinese beef Dumplings okay friends so the real secret to these dumplings comes with like all the little added bits of spice and fragrance and aromatics that comes in the filling plus I have a special little thing that I do for dumping feelings to make sure we get like the ultimate juicy kind of feeling rather

Than like hard as a The Rock golf balls because who wants that no one let’s get on to the feeling first of all now I’m going to go in here with some beautifully fresh ground spices this is going to make all the difference here um we’re going to start off with some

Sichuan peppercorns and to get the best out of this spice or to get the best out of you know any whole spices you want to heat them up so that the oils and the aromatics are all kind of released and warm and delicious so I just want a few

Of these in My Pan this is interesting because this batch of sesan peppercorns that I’m using here has some of these little black seeds in there so I know that you can I think you can see that in here closeup the interesting thing about C pepper corns is it’s not actually the

Seed or the pepper corn that you want it’s actually this beautiful red husk on the outside that gives you the flavor and the tingling sensation and the spice and all the things this little black thing here the little black seeds um they will actually give you like a

Gritty Sandy kind of texture so you don’t actually want want too many of those in your mix so I’m going to go ahead and scoop these out so in fact s pepper corns are actually just the seeds of a prickly ash shrub or tree um not actually

Peppercorns there you go the world has been lying to you now one of the things that makes this or gives this kind of like that Northern Chinese flavor to me cumin seeds so this spice is quite common in a lot of Northern Chinese cooking and it really adds something special to these

Dumplings you just want to keep these spices moving in here and just when you can see those little tendrils of um smoke coming off the pan that’s when they’re ready to go all right these looking good pop them in here and you just want a fine powder

Here so this is the texture that you’re looking for I’m going to putp that straight into my Bowl here now let’s talk about the beef I am not afraid of fat as you guys would know fat has a lot of flavor so I am never buying lean beef

You can take that as um gospel from me uh look if you wanted to you can but the fattiness of the beef you can see here this is kind of like an 80% fat 20% meat um situation and that juiciness is going to give you that nice juicy silky mouth

Feel to your dumpling filling so that’s why I like it in we go I want some garlic here as well some coriander now if you’re someone who doesn’t like coriander um some spring onion would be great here as well I want some soy sauce here and some fresh ginger this one’s

Quite a young Ginger and the skin is quite thin so I’m just going to grate it straight in there and now here comes the little bits and pieces that are going to make all the difference to the texture and the juiciness and all the good things um so

First off I’m going to add some cornflour and that corn flour is going to kind of mix with the liquids in The Dumpling filling and give things like a silky kind of texture and then I’m going to add some water so it might seem weird to add so much liquid into a dumpling

Filling but you’ll see at the end you really get a lot of that lovely juiciness coming through the filling when you make it a little wetter than you would think I just give this a really good mix okay so already I’m getting such joy out of this dumpling mix you know I’ve

Got the spices um The Garlic the ginger all the things that I love and now to get your dumplings all folded and ready to cook um I’m using goui wrappers today goui wrappers are basically a water and flour um dumpling wrapper these are store bought uh you can also make them

Yourself at home I have a video on how to do that if you would like to but you could also use guoa wrappers here as well or a wanton wrapper you know the main thing is that you’ve got your lovely wrapper and then that epic feeling inside so you know Go Your Own

Adventure it’s all good now I want some of that filling in the center here a little bit of water for the edges now I’m going to do a really simple dumpling fold today because whenever I have dumplings destined for chili oil I want to create as many like cracks and

Crevices uh as possible so that when I’m um scooping up The Dumpling it sort of Scoops the chili oil and the spices and everything together just two plates is what I’m going to do so one plate at the top here press that down another plate coming in from the

Side press that down and then the important thing obviously is to get all of that air out because if you have any air left inside there your dumpling will explode and that will be very sad indeed okay so that’s what we’re looking for this kind of shape here we’re kind of

Flat on the bottom side here and that’s going to give us lots of crevices to catch that chili oil hey Mom could you do me a favor and just grab one of those bowls from out there and put some cold water into it uh the bowls are out out in the kitchen

Underneath where the chopping board is perfect thank you just here yeah okay thanks Mom okay best Sue Chef in the world hey Che a thanks Mom it’s your birthday tomorrow I’m going to make you some dumplings happy birthday that dumpling for me yeah they’re for you don’t say I never gave

You anything yes a I’m the best daughter in the world isn’t that what you say yeah to cook our little friends here we’re going to go through a bit more of a technique than we usually do because these they’re quite fat and they’re beef dumplings they take a bit longer to cook

And I don’t want the dumpling wrapper on the outside to overcook before the filling is cooked so you’ve got your boiling water and your dumplings go In and then straight away you go in with some cool room temperature or cold water pour that in and that immediately sort of drops the temperature of the water slows down that um boiling process which means that the um inside has longer to cook before the outside gets overdone so there you

Go these will need about 3 minutes or so 3 4 minutes until they’re cooked all way through okay these are looking good I’m getting very excited because I get very excited about dumplings and I just want to scoop them up straight into a bowl and now here’s the thing I mean we

Got to get spicy or more spicy here so I want some chili oil lots of chili Oil some soy sauce just a little bit of extra kind of salt and oomph at the end here here and then finally just a little sprinkling of greenery to make everything a bit more special coriander and spring onion but you could choose one or the other so there you go I mean

Look at that that is literally actually I mean I couldn’t get any more like heaven if I tried that looks amazing I’m going to get in here just make sure that I’ve done a good job you know what I mean h that looks divine you know we’re filming a video

Here you want something no I don’t why don’t you come and eat this dumpling huh yeah you you try the dumpling and tell me what you think here you go here you go want that there I think have get a chopstick you have the Chopsticks okay

You want to don’t get messy on the camera mom m yumy is that good you going to have that yeah okay well I’ll have a go well I need some other Chopsticks here why not what using spoon no chopstick that’s really good M you know what’s great about this

Like you know all the trouble we went to with the corn flour and all that kind of stuff like if you have a look you know if you press down on here and you have a look at all those juices inside the dumpling I mean that’s really key that’s

What gives you the the great dumpling mhm I think y you probably would make dumplings better than me though Maran Maran better than Mommy Mama no it’s not true my mom’s always taste better M happy birthday thank you thank you make D for my birthday you’re very welcome

Anytime all right great bye oh byebye I taught Maran how to make dumpling just the perfect ratio of that chewy wrapper that crispy bottom and then that lovely sweet prawn garlic chai filling heaven so we’re going to go all out here and make our own dumpling wrappers for this recipe so I’ve got

Some plain flour and I’m just going to make a well in the center here and I’m going to pour in just some hot water it’s been boiled and then left to sit for a couple of minutes just to cool a little bit but it’s still warm keep

Mixing that through and I just want to be able to see the dough coming together so once I can see that dough and the flour coming clean off the bottom of the bowl I know we’re in good shape okay and I’m just going to flour my bench top

Here and pull that out and we just want to knead this until we get a nice smooth dough you really want to let your fingers tell you a little bit about what this dough is doing so I can feel this dough is a little bit sticky so I’m just

Adding a little bit more flour now you want to knead this until the dough gets really firm and beautifully smooth it’s only been a couple of minutes and I can see if I press my finger into that dough the dough bounces back now our dumpling dough goes into a little ziploop bag and

I want to close that up okay now I’m using some garlic chives for my dumplings today and I’ve got these really beautiful flowering garlic chive stems and these are really common in Thailand but don’t let that put you off if you can’t find these particular garlic chive stems um then I would just

Use regular Chinese garlic chives or you can use some spring onion with some chopped fresh garlic Through The Dumpling mixture as well now for the prawns just take half or just over half of your prawns first of all and we’re going to mince this half of the prawns very finely now I’m going

To add a little bit of salt to that prawn paste that I’ve made and then for the remaining prawns we just want some nice little chunks these are quite large so I’m going to cut these prawns in half first run my knife quickly back through those prawns so next I want some finely

Chopped water chestnuts some soy sauce white pepper and another good pinch of salt now mix that vigorously and you’ll find that the filling starts to become more sticky and almost like a dough it sort of comes together a little bit more okay so let’s have a look at our dough

And now that it’s had time to relax a little bit I can see I pushed down it’s beautifully soft it’s had a little bit of steam time in that bag it’s ready to go so let’s just get a little bit of flour out onto this bench top

Cut that in half first okay so I’m just rolling that out into a log make sure it’s even and then cut these into little pieces now just roll them up into little balls let’s now make our wrappers so I’m going to let you in on a little secret

The best utensil is a plastic cup okay so now that we’ve got about a palm size circle of dumpling wrapper now what I want to do is flatten out the edges cuz of course whenever you’re making a dumpling you’re folding the edges onto each other which means the edges should

Be thinner than the middle part of the wrapper now make sure you’re putting plenty of flour on top of those wrappers once you’ve got them rolled so they don’t stick together now to make our beautiful dumplings take one of these wrappers and for a homemade wrapper

Which is about Palm just over Palm size you could add in a heaped tablespoon of filling now if you’re using store-bought GZA wrappers you’ll find you’ll need to fill it a little bit less we just focus on the top half of that dumpling wrapper first and make those plates there so

Bottom half still has no plates it’s nice and flat and then we go on the other side plate that side and there you go push everything together now to achieve the ultimate pot sticker we really want to get that Crispy Crunchy bottom plus that nice chewy steamed dumpling wrapper so just

One more little Technique we need to Master to get it right and that’s the cooking method so a little bit of oil into a non-stick pan now once that oil’s hot I want to put in my dumpling and I just want to hear the beest whisper of a

Sizzle we want to let these gently Sizzle away a little and start to get some of that caramelization on the bottom just for a couple of minutes so once I can see just that little bit of golden brown starting to happen on the bottom now we want to start the steaming

Process so make sure you’ve got a lid for your pan and put that over the pan to protect yourself from the oil that it’s going to Splatter out when we pour the water in that water should come up about a quar of the way up the side of

The dumpling and then put the lid on and let that steam away I’m going to turn the heat down a little bit as well now after about 5 minutes I can see that those dumpling Skins are starting to get nice and tender what I want to do is

Just take that lid off a little bit to release some of that steam because eventually we want that water to completely evaporate now while those dumplings are cooking I’m going to make a very simple dumpling sauce with some soy sauce a little bit of vinegar some

Sesame oil and a good spoonful of chili powder so it’s been a couple more minutes and now I’m going to take the lid off completely so the dumplings themselves will tell you when they’re ready I can see that the liquid has just about all but evaporated and when I lift

Up The Dumpling it comes away cleanly from the bottom of the pan so it’s not sticking and it’s beautifully and crispy and dark brown on the bottom this just exactly what we Want