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The Original Chinese Dumpling Had a Unique Purpose | Ancient Recipes with Sohla
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Sohla explores the history of Chinese dumplings and recreates a 2,000-year-old recipe for jiaozi from the legendary Chinese physician Zhang Zhongjing, in this episode of Ancient Recipes with Sohla.
THE RECIPES
For the wrappers:
— 2 cups all purpose flour
— 2/3 cup of boiling water
— Tapioca starch for dusting and rolling
For the filling:
— 4 to 5 pieces dried licorice root
— 2 teaspoons whole peppercorns
— ¾ teaspoon ground cinnamon
— ¾ teaspoon kosher salt
— 2 tablespoons peeled and roughly chopped ginger
— 2 tablespoons jujube fruit
— 8 ounces boneless mutton, finely chopped
For the wrappers
1. Place flour in a medium bowl. Slowly drizzle in ⅔ cup boiling water, mixing constantly with chopsticks, until dough starts to hold together in shaggy pieces.
2. Cover bowl with plastic wrap and let rest 15 minutes.
3. Mix until dough comes together and forms a shaggy ball. Transfer to a lightly floured surface and knead, adding more flour as needed to prevent sticking, until dough is very soft, smooth, supple, and just a little bit tacky, about 10 minutes.
4. Dust dough lightly with flour and cover. Let rest 1 hour.
5. Divide dough into 3 equal pieces. Working with 1 piece at a time and keeping other pieces covered, roll out dough with your palms to make 12““-long ropes. Cut each rope into twelve 1””-pieces with a bench scraper.
6. Working with 1 piece of dough at a time and keeping other pieces covered, press your thumb into the cut side of the dough to flatten.
7. Dust lightly with tapioca starch and use a dowel to roll out into thin rounds, about 4″” in diameter. Work from the center moving outward, applying slightly more pressure as you reach the edges to make them a little thinner.
8. Rub each wrapped lightly with starch to prevent them from sticking when stacked. Keep covered.
For the filling
1. In a mortar and pestle, grind together the licorice, peppercorns, cinnamon, and salt until fine.
2. Add the ginger and jujube and grind into a paste.
3. Stir the paste into the finely chopped mutton.
Assembling the dumplings
1. Take a spoonful of the filling & place it in the middle of the wrapper. Fold the wrapper over the filling pinching in the middle first to seal it. Then carefully fold the edges of the wrapper over on itself to create pleats. Pinch each pleat to seal it.
Boiling the dumplings
1. Bring a large pot of water to a boil. Gently place dumplings in the pot trying to avoid them bumping into each other too much.
2. When the water returns to a boil, add a 1/2 cup of cold water & place the lid back on.
3. Once the water returns to a boil again, add another 1/2 cup of cold water & return the lid.
4. Once that comes to a boil again, they’re done!
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
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CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian — Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
Craig Brasen
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
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so cool
My Bohemian grandmother used to make liver dumpling soup. (I know, ugh! But it’s really good!) I don’t know how she did it, would love to see that made! Thanks 😊 Love these epicurean history adventures!
Could you make an ancient recipe of curry?
You speaking TO MUCH!
Our Northern Swedish “boiled dumpling situation” is called “palt”. It is a dough of (traditionally) barley flour, raw ground potatoes and salt, wrapped thickly around fatty, salty pork — and boiled in water. Served with extra salted butter and lingonberry jam — delish!
petition to make a smashing compilation!
Love you Sohla! You’re so funny and charming! I also hope Jujubee sees this! 🙂
Big Fan here Sohla. I am lucky enough to live 3 minutes away from a very good Chinese restaurant. I have eaten there so many times the owner greets me by name. They have wonderful homemade steamed dumplings. On a whim I asked them for hot garlic sauce on them. He asked if I was sure, and I told him yes. BINGO! They were awesome and I always get an order with whatever else I get. He likes them too now and he may give me a job there helping on the weekends. Keep up the good work.
my new favorite cooking show
the closest thing we have to a steamed dumpling in bangladesh would be the puli pitha
As a child it was my job to roll out the wrappers. I wasn’t allowed to pinch the dumplings as my Mom said I made ugly dumplings.
Seven is lucky number? Eight is lucky number among the Chinese coz it sounds like rich in many Chinese dialects.
My pisces, now ex boyfriend and catch me in space if he can. Truly.… let him have a taste of his own cooking.
In Bangladesh we have puli pitha which is a rice flour dumpling. They are usually sweet but there are savory version too.
oldest soup dumplings!!! haha
wouldn’t bhapa pitha be a dumpling ? isn’t somucha a friend dumpling lol
Not sure about Bangladesh, but most Bengalis make Puli pitha, which is basically rice flour dumplings with sweet filling
try a Paella!
You need to have a regular show. I miss seeing you.
Surprised to see something I’ve always done with dumplings show up in here (though I probably should’ve expected it considering how these episodes help us all link techniques etc. from the past to the present)! Cooking the dumplings by boiling them and using the cold water method was something that’s been taught to me by my parents, who learned from their parents and so forth. It’s much easier than having to put on a timer. Typically we do 3 rounds of cold water to boiling for dumplings (the dumpling we make are generally bigger and have thicker dough) and for things like wontons, we do the 2 rounds instead.
Pro tips! Stir the water before putting any dumplings in and then stir every 10 you put in (this keeps all the dumplings from sticking to the pot and each other), and depending on the size of the pot you can put upwards to 50 in one go! Usually for my family, the steps for boiling: Cover on and wait until the water boils, then put in all your dumplings 10 at a time until you fill your put (or you run out of dumplings to put in), and then put cold water in + replace the lid, wait until boil and then repeat the same process twice over just without the lid this time. Once the dumplings are floating in the water, that means the insides are done 😀 (If you’re ever unsure of the center being cooked or not you can crack one open ;D)
Dumplings are noodle wrapped meatballs
Dumpling meat filling needs to be stirred or mixed in only one direction. This helps to develop the texture of the filling and lends to the velvety texture of each bite.
Somebody tag Juju!!!
Tell me why you look like Drew Barrymore but the darker version on never been kissed
You have to cook all the Chinese herb First😂 then scope them out, pound them into small pieces, b4 fold them into dumplings… u have no idea if u treat Chinese Medicinal Herbs中藥 in the wrong way, u just eat rubbish
Please do an episode of wonton soup and it’s history
Just curious if that is Lagostina copper cookware
Cold water makes the gluten goes vroom vroom!!
my mom taught me a sure fire way to fight sore throats: a tea made from boiling jujube, ginger and bellflower roots together~
Oh No!!! 😮your dumplings are not well cooked yet! And I’m not sure where did you get this receipt from but it seems not 100% correct. Go get a Chinese doctor and get some recommendations for the herbal.
She’s folding the dumplings like Ham showed her in a different video 🥺
Sohla is so adorable. I love this show and the editing just makes her more adorable
As a Chinese, I’d say it is an amazing video and I really enjoyed it. Thank you for the efforts for this great video! wish everyone have a prosperous year of rabbit!🥰
Why I’m I seeing drew Barrymore ❤
I have seen pros in China use a slightly thinner rolling pin with tapered ends rather than a flat cylinder. Some even use chopsticks as rolling pins! And yeah, they’re fast.
Lol seems like Sohla would really really like to make a little dumpling party with her assistant.
a thought: usually chinese medicinal herbs are boiled in water for a long time and only the soup is drunk, with the solids discarded. we don’t usually eat them. perhaps the meat and herbs were cooked together and the resulting meat and soup used for the dumplings. unlikely the herbs were pounded like that and actually eaten…
giff =]
from treatments to treats 🧡
was gonna say that no wonder juju is such a joy, the fruits are like that too! love that u gave her a shoutout🎉
Love the shout out to Jujube!
In northern China, we say to eat dumplings on Dongzhi (winter solstice) so your ears don’t freeze off, because of this guy :3
lol those dumplings are waaaay too big