Learn how to make dumplings with Andrew Zimmern.
Good afternoon, and thank you for joining KitchenAid food and wine and the incomparable Andrew Zimmon, for the first ever Food And wine Classic in Aspen make along. This is an opportunity to not just watch, but make. And not just make, but make Dumplings. Throughout his worldwide travels Andrew has learned a thing or two about these little bundles of joy and he's here to share the very rewarding process of making them yourselves. Andrew has his own process but that's just a starting point for making dumplings your way using ingredients that you choose. As everyone at home knows, we're broadcasting this make-a-long on Facebook live, so welcome to everyone who is tuning into today. And everyone here in person, just as you had a chance to win a golden ticket to this special event, one lucky Facebook live viewer and guest will have a chance to win their own make-a-long with Andrew in his Minneapolis studio kitchen. Courtesy of our sponsor, KitchenAid. The winner will be chosen at random from among those who answer prompted questions and use the hashtag, KitchenAid Sweepstakes, during this Facebook Live broadcast. For a full rules and information click the link in the video post on Facebook. Thank you Andrew, and thank you KitchenAid. Enjoy. [AUDIENCE APPLAUDS] Thank you KitchenAid. Thank you everyone at Food and Wine this could not be more fun. People who do what I do for a living have a huge ego and absolutely no self-esteem at all so we're desperately in search for a larger and larger audience so thankfully Thanks everybody at Facebook we have one. I also get to talk about probably my favorite food in the whole world which are dumplings. If had to pick my top five desert island foods, I think dumplings are a universe, That I would be very happy eating for the rest of my life because they can be wrapped in anything, they can be stuffed with anything. And I'm hard pressed to find a culture that doesn't have a version of one as part of their you know, culinary [UNKNOWN], right? I mean, perogies in Eastern Europe. Dumplings in China, right? There's [UNKNOWN] of Columbia and the whole horn of Southern Africa where they're famously made is essentially one big giant dumpling. There are unstuffed dumplings right think of German knodles or matza balls that my grandmother made. And then there's the whole world of stuffed dumplings. And when I thought about doing this, there's so many different ways To teach dumpling making, I think, let's start with a classic. But let's always remember that you can open this up into your kitchen, and stuff these little darlings with leftover pot roast and gravy, which I've done at my house. You can stuff them with leftover sauerkraut and smoked pork chops from your [UNKNOWN] that you make on [UNKNOWN] night in your house, which is Wednesday in my house. Please stop by, I'm happy to cook for you. But the idea that we are just learning about dumplings is too limiting. We're learning about a series of culinary techniques that wind up becoming dumplings, right. They wind up becoming dumplings. When it's on your plate, right, it's a classic Shanghai style boiled dumpling. As you're moving along, it starts out just flour and water. I mean if you start there, it could become pasta. It could become pie dough. It could become a lot of things, right? The forced meat, either pork or vegetarian could be sausage, right? So you have lots of components to play with, and I want you to think about that as you're making these because you could fold these in the style of tortellini and do an Italian riff with this Flavored force meat going into these tiny little pockets. Lots of ways to do it. Once you have the versatility of the equipment, that meets the ingredients, that becomes the technique, that then becomes the food, right? So try to think of it bigger. And I like to call that culinary literacy, okay? If you are not Into food then you don't need to worry about it. But all you people are into food, and all you people watching are into food, I know it, right? So if you wanna be, and I detest the word foodie, I don't use it. I prefer gastronaut, so if you or food geek, right? And if you're my age, you can call yourself a gourmand whatever you would like But if you want to be, if you truly want to be someone who has a rich and fulfilled food life, that means you need to know how to make those three or four dishes. From every culinary genre, every food culture in the world right? If you wanna be literate in the well read sense you need to have read Dickens, you need to read Somerset Mom. You need to have read the Oxford collection of short stories that we all read when we were in grade school, right? And then you are literate in a literary sense.I want the world to be literate in a culinary sense. Because the more that we cook together, as we're doing right now, and learn together, and have a shared experience We're able to cook more with our friends and family and export that out into our lives. And the shared experience is important because the world is not made up of blenders and pots and pans and bowls of ground pork. The world is made up of people. That's the most important thing in it. And we're put on this planet to relate to each other. And I think the best way to relate to each other is with food. Sound good? Yes. All right. So, fun and games are over. Let's get serious. First thing we have to do is make our dough. I often do this with a pair of chopsticks in a bowl. But this handy dandy paddle attachment for dough is just as good. [BLANK_AUDIO] I always want to have a scraper [UNKNOWN] equipment on hand to be able to work the dough. I like to work with my hands. If you're working with flour, make sure you don't rinse with hot water. That activates the proteins and makes them sticky, especially for people who have rings or jewelry or bracelets. Cold water, so always remember that. Most important thing before you start cooking with this is to test that it's actually locked and that it's on. There, it's locked, put it on one, it's on. This is nice and stable, I do that at one because safety first. If this is unstable, or this little baby isn't on the right way and you just crank it up to 11 right? And you have your hand in here, you could hurt yourself. So I always test my machine, most important thing. Next thing I wanna do, get some cold water [BLANK_AUDIO] And I'm just gonna slowly add my cold water until I reach dough consistency. [BLANK_AUDIO] The recipes that you have in front of you, and that are on the website are going to work absolutely perfect for you. I don't want to turn this into a glutinous mess, once I see it start to gather away from the sides like this, I know that it's done. The reason I didn't measure is because I can do this by feel cuz I've done it so many times. But we're also at attitude, and doughs and things boiling tend to change at altitude because the flour here is so much drier than it is back at my home in Minneapolis right now. Right. I almost have to use about a third again as much water. So, don't be afraid of that. Kinda like grandma and by the way I'm using my paddle to agitate the bottom just to pick up those little bits that are down there that don't get picked up while it's in the machine Flour my work surface, put my dough here. Thank you Bridgette. And I'm gonna start working it. Now, you always learn more from your mistakes than you do from your successes. So, sadly this worked out perfectly the first time. Sorry about that, I've made this a lot. But when you have those sort of shredy pieces that look like perfect pie dough, you know that by kneading it more of the water molecules are gonna get into the flower. And the more that you knead the dough and let it rest, and then knead the dough and let it rest The softer the dough is going to be, the better the mouth feel is going to be. So I could make dumplings with this right now and they'd be good. But if I just keep kneading this a little more, they'll be really, really, really good, right? So I have to move onto other things, so I have some very special guests today. Who are helping me in the kitchen, thank you very much. We're gonna pass that for now. Wonderful. Hannah, you wanna come on up here? Okay, here is the deal. Have you ever worked dough like this before? Yes. Okay, have you seen Godfather III? No. Okay, come on over here. Okay. Okay. And what I want you to do is just, grip it like this and roll it forward. And then turn it, grip it, roll it forward. And you just turn it and roll it, there's really no wrong way to do it. If you turn it like this, and just keep going like that it's going to get soft and soft and soft. Maybe do that like 50 times? Which sounds like a lot now but it's actually not a lot. Okay. There you've done it twice. Yes. Three. You are almost 10 percent. You are now 10 percent done so it's super super super fast. Now. I have some dough here that we've already made thank you. And the most important thing when you go and you look at the recipe, this actually gets kneaded and rested twice. So you end up with a really really soft dough when it's boiled. Now, I have already shedded these pieces through the kitchen aid. Pasta roller which is just a great attachment. i ground the force meat with the grinding detachment, but once I've wrested this, right? No, you can stop. It's the magic of television. Exactly. All right. So let's put that aside. Here? No like aside would be over there. Got it. [LAUGH] [LAUGH] Take the knife cut this into quarters and roll those quarters into logs, right? Just like this one right here. [UNKNOWN] will you throw that one on that side, thank you. So the next thing that I wanna do [BLANK_AUDIO] Is get my pasta roller [BLANK_AUDIO] Attached and locked. And you remember, we talked before about making sure that the equipment is right? There's a small little hole there. That this little metal plug fits into. And inside there's a square shaped hole for the square shaped socket, and I have a **** that's right here that I make sure is attached as well. And one is the largest size on this. So you've all watched Mario Battelle make pasta, right? So you gradually make it thinner and thinner and thinner. Eventually, we're gonna end up on four on this while I turn my machine on and just make sure that its actually working. You don't need to go that fast on this, I have mine on two or three but if I take Save this to do by hand. A piece of this dough and put it through the machine. [BLANK_AUDIO] Out comes this beautiful strip. I want to flour that. I want to flour my rollers, I want to flour this. You can go ahead and sit down. That was a magnificent job, thank you. And now I'm going to turn this. I have too much flour on my hands. To two. You just pull a little knob out and out it comes and I'm gonna start with my fat end [BLANK_AUDIO] Of the dough. No jokes out there. [BLANK_AUDIO] And I'm gonna put this through a couple of times. [BLANK_AUDIO] Now at this point it's making it nice and long. [BLANK_AUDIO] I've gone to three, [BLANK_AUDIO] To four. [BLANK_AUDIO] And when I'm at four, I'm just about the perfect thickness for making a really stunning light dumpling. Now, what thickness makes for a light dumpling? Well, it depends on how you're going to cut it, and how you're going to cook it, right? So I can take a pastry cutter, cut a round circle out of my dough Right? And I have a perfect little, I don't know what the, two inches wide? And make a nice petite little dumpling. These are gorgeous. This one [UNKNOWN] done on four, these are on three. They're slightly thicker. If you're going to be doing a potsticker, you may want to do it on two. Right? I'll show you how to do that in a little while as well. Or. [BLANK_AUDIO] You can take your dough and cut them in little one inch pieces. [BLANK_AUDIO] And do it Chinese grandma style. With a dowel. Which allows you, if you want to get really really fancy to get the bottom of the dumplings get a little thicker than the top. Right, so when you fold it over, it's evenly sized? That's like dumpling 303. We're doing dumpling 101. Don't worry about that part. But all I do is paddle the end of my roller around Untill I get the size and the shape that I want. And the thing that I like about using a roller, is that I can make this however shape that I want, and by twisting away. From it, I could come up, what's the first one I should make up with the pork force meat in there? Now, I should tell you regardless of how you're making the dumpling, regardless of whether it's a pierogi, a sien jao bao. Anything in between. The only mistake you can make, when making a dumpling, is what? Overfilling it. Don't overfill it, you don't want a burster. Right? You can always cut away a little extra dough, pinch away a little extra dough. The other thing you want to do, is you want to make sure that you're sealing it properly. And I'll come out there and take a look at this with you. But the nice part about [BLANK_AUDIO] I'm going to trim off some of my extra here. The nice part about this is that there's no wrong way to do it. I like to do usually five or six pleats Across the top of my dumpling so that I have a little rooster cone at the top of it. [BLANK_AUDIO] Right, all I'm doing and I'll do one smaller one here for you, [BLANK_AUDIO] With my dumplings. Right. I join it at the top. If you can't do this as your first step,you got too much feeling,right. Then I seal across the edges. You can use water to help you. Now I have a half moon that is not sealed all the [UNKNOWN] I can see gaps,I can see the [UNKNOWN] through it. It's just a simple half moon, and I'm gonna take my 2 hands and pinching the dough, I'm gonna go 1 pinch, 2 pinch, 3 pinch, 4 pinch, 5 pinch, where my dumpling go You ready. I fold one end over the other, and pinch. One end over the other and pinch. One end over the other and pinch. One end over the other and pinch. And I do it again. When I'm pinching, I know it's nice and soft. Right. [BLANK_AUDIO] Now, you wanna give this a try? All right. So I have some beautiful circles here for you. Yes, you do. And what I'm gonna do is I'm just gonna make this just a touch bigger. So it's a little easier for you. You could go vegetarian or you can go pork. Okay. Whatever you would like to do. You know what, I'm gonna do a couple more. He always overstuffs. Everyone is an overstuffer. Why is that? Now I should tell you, I just saw you do something a lot of other people do. You now have one that's almost guaranteed to burst. Hold yours out, no, no, no, everyone does this. You use the end of your spoon to smear it on the dumpling. So that little bit of pork fat right there is gonna be very hard to seal. I actually give that a 50 50 shot. We're gonna try cooking with it. What you wanna do is you just wanna use your thumb and put that dollop of pork right in the middle. Okay. There. [INAUDIBLE] That's all you got to do. And then seal as best you can, and then one, two. This one's a little dry, three. I only got four folds in, but that's fine. Yeah this is [INAUDIBLE]. [LAUGH] Do you wanna know something? For a first dumpling, that's beautiful. Look at that. Not bad. [CROSSTALK] You got five folks. Let me tell you something, at the end of the day, guys, you know how you go to those fancy restaurants and the dumplings are perfect, right? And Din Tai Fung has 21 pleats on every sha long bao dumpling, right? You do not have to be a dumpling maker, it didn't typhoon that's not why you're here. You're here to learn how to do it. The great thing about dumpling is regardless of what their shape like, they're all gonna turn out right. Just don't wanna over stuff. You just don't wanna over stuff. So, I've got my boiling water here I'm going to increase the heat, because I'm going to drop these in. Hi I'm sorry, I'm back with two questions for our Facebook live audience. As a reminder, answer these or any other prompted questions Of this or any question we'll be asking throughout the broadcast and use the hashtag Kitchen Aid Sweepstakes to enter for a chance to win a private bake along with Andrew in his Minneapolis Studio Kitchen. So the first question we have for the Facebook studio audience is what is your favorite dough based recipe to make at home? [BLANK_AUDIO] Perfect. Is that question for me? [INAUDIBLE] Fantastic. [BLANK_AUDIO] All right so. [BLANK_AUDIO] This dough that we've made has a very specific ratio of flour to water, and has a very specific technique about how we knead it and rest it. And the reason why that is, the reason why we're going for very soft dough is that this dough is for boiled dumplings And this dough is for pan-fried dumplings. It'll work either way. So I get to show you guys how to make a pot sticker as well. Let's turn this up a little bit, add a little oil to our pan. [BLANK_AUDIO] My oil is nice and smoky, and we're gonna make some classic fried pork dumplings. [BLANK_AUDIO] A lot of people call these Pot stickers. Any more? Mm? [LAUGH] We're good. You guys did a great job. Now all I wanna do with the pot stickers is, I just wanna cook these until the bottom is nice and brown. Then, we're gonna hit them with some water. After we're done hitting in with some water, we're gonna slap the lid down on there. [BLANK_AUDIO] Slapping the lid down on there allows them to steam, and when the water is cooked away you're gonna wind up with a beautiful dumpling. [BLANK_AUDIO] Which turns us to the subject of dipping sauce. Can anybody tell me [BLANK_AUDIO] What this is? [BLANK_AUDIO] Spoon? Spoon? [LAUGH] That is like looking at. A child and not seen possibility. It is a spoon. It is also something that you can use as a utensil in the kitchen without getting into a lot of other fancy crap. And it happens to be the perfect tool to peel ginger. And it allows you to peel your ginger and get into all those little nooks and crannies that surround those knobby little bits. [BLANK_AUDIO] Here on- Some of your cast need help turn off [INAUDIBLE]. Okay. Hold on one second. I'll be right there. [BLANK_AUDIO] Here, we're gonna. No, we're good. Check these. When those are brown, get them with a few tablespoons of water and throw that on. Now, some of you,may be having a little bit of trouble making your first dumplate. This is an interactive cooking class. Well those are perfect, which means. [BLANK_AUDIO] That I got to go and cook with you. So I'm gonna take my boiled dumplings and leave those right there. And let's see where you guys are. Youre doing great. Do you have your cutter here? All right. So don't freak out that your cutter is wider than your dough. Right? Right. Okay. Not the biggest deal in the world. Right? You can do a couple of things. [BLANK_AUDIO] Boy you'd love it if everything Worked perfectly, you can do a small dumpling or you can just simply stretch a little bit by pulling on it because you don't need to redo everything. Or you can do what I think is the easiest thing in the whole world. [BLANK_AUDIO] [BLANK_AUDIO] You can just cut that and just give a little gentle pull, just along the way and turn your rectangle into a little bit of a square, and then when you put your dumpling mixture in And you bring one side over the other even though you have a square. Tuck that piece of pork in. You do the same thing because the ratio of dough to meat is going to stay the same right? And the dough is so delicious that when you. Dip it into the dipping sauce. Who cares the litter is a little bit extra. If you wanna get really technical about it and you wanna remove those two little pieces, the difference between the circle and the square in this case. Go ahead and do it but I would give that dumpling there as nice a grade as any. So it's good. So we have question number two. You guys are jamming this. Well. Do you make pie dough at home? I'm not much of a baker. Not much of a baker, I wouldn't know it looking at the skill set that I'm seeing right here. [INAUDIBLE] But it's essentially the same principle. And ravioli is one of the great stuffed dumplings of all time. In fact, if you hand me one of your little circles, one of the great things that you can do, is seal these like this, right. And essentially you've made a ravioli, maybe you need to use a little egg wash. But I just pushed my fingers around, join this on the middle and squeeze. I would call that a pretty darn perfect Tortel, well. Lini. It's smaller than Tortolloni, bigger than Tortellini. So, I would just call this a Tortollonillini. [LAUGH] But that's beautiful, right? You guys are rocking. Okay, so when you're crimping, here's what you want to do. Seal this at the top, work it down, half moon. And then to seal it, One end over the other and pinch. One end over the other and pinch. One end over the other and pinch. One end over the other and pinch. One end over the other and pinch. And then you have that beautiful cockscomb with those little nooks, so when it boils it picks up all of those gorgeous little bits of dipping sauce. Thank you. You're very welcome. Chef, sorry to interrupt you, but we have our second question for the Facebook Live audience. For a chance to win a private make-along with Andrew just share you answer with the hashtag KitchenAid Sweepstakes. The question is: if you were making dumplings at home, what filling would you choose? And as a bonus, we have a question for Chef Andrew Zorn. Kate from Facebook says she joined mid-stream. And wants to ask Andrew if this is the same kind of dough you'd use for pasta? It can be. The ratio is a little bit. This is a dough that makes a lot of Asian pastas. If you use less water and you threw an egg yolk in there, and mixed it differently, you could make a beautiful fettucine from it [BLANK_AUDIO] Just put a dollop of it on the middle there, and then just center it with your fingers. And then fold one end up, and seal it. See I put it on first. But The idea is that when you're sealing this you're doing those same little folds. I should dry my fingers while I was doing it but you get the idea right because you're putting on too little and you're also starting. It broke. You're starting with a skin that I would use at. Go with the thicker one and make it easier on your self as your sort of learning. And don't care whether it's a square or a circle. [BLANK_AUDIO] So, those are very, very nice dumplings. Why? Here's a big tip. [LAUGH] For folks. Everyone has eaten dumplings their whole lives and you're all trying to make them look like you're a Chinese grandmother. Shake that feeling out. You are not Chinese grandmothers, right? So the idea here is that if you're learning how to make dumplings, it's better to learn the technique of stuffing and crimping, so use a big Where are yours? If you have a big sort of square piece that didn't get down to a four but it was rolled on a three, use that because you're going to learn to fold it and crimp it. And then, you can work your way towards thinner doughs, and a slightly more elegant presentation. Because at the end of the day The great Thomas Keller said it's about the flavor right? Yes it's nice to make food look pretty, and you eat with your eyes, and everybody says all that kind of stuff. But how many times have we had a dish that as the Italians say deliciosi but bruti? Right? Delicious but ugly. There's so much food that falls on that category. And especially with you know raw ingredients. We get obsessed with the looks of things. A perfect looking tomato that taste like you know oil fluid out of your car, right? I don't care how it looks. I care about the flavor of it, right? So that's the most important thing that you're shooting for is making sure that you get it sealed so it cooks properly and that's it. Because the rest of stuff. The flavor is going to be in there then you can make it look pretty as you begin to learn this new technique. This is not easy. And I am watching a lot of people. How many people here have never made Chinese dumplings like this before? Almost all of you. I mean, you're doing amazingly for having never done this before, especially you. [LAUGH] > This gentleman really wants me to let the world know he is the finest novice dumpling maker I've ever seen. [APPLAUSE] So. [BLANK_AUDIO] Our pot stickers, the water is evaporated. I love turning these little dumplings on their side because I think that you eat with your eyes first and foremost and you can see that seared kind of potsticker vibe that they have they're not gonna stick together. There's enough oil there. [SOUND] We have our boiled dumplings. We have a really simple dipping sauce. That has ginger, little bit of scallion, chilli oil, soy, a cup of slices of garlic. Right. Does everybody have a glass of Champaign or wine? I mean, this is the Aspen Classic, after all. All right, do you know what we say here at Aspen when we toast each other? Enjoy your food and wine.>> Enjoy your food and wine. Enjoy your food and wine. So. One of the things that's nice to do sometimes is get a little fancier with things. Din Tai Fung makes a beautiful truffle dumpling, I think they were the first ones. But let's shave some gorgeous urbani truffle over these. [BLANK_AUDIO] Some scooted away, let's put a lot of truffle on that. [BLANK_AUDIO] And then with those instead of dipping them Let's eat that like a plated dish. And drizzle some dipping sauce around it. [BLANK_AUDIO] With all that truffle. And now let's make this, I don't know, Let's make it a little more interesting. [BLANK_AUDIO] Add a little garnish to this. [BLANK_AUDIO] I love the brightness of scallion. Well, all the aliums have that. [BLANK_AUDIO] Delicious, delicious. Sort of antiseptic quality to them. So we're almost sort of making a little dumpling salad here. [BLANK_AUDIO] And let's put. [BLANK_AUDIO] Some cilantro around that. So you can serve dumplings that way too. Traditional way or as Nobu Matsuhisa likes to say about some of his sashimi dishes, new style. Let's make them new style. Let's say You have some extra cabbage mixture, the cabbage and mushroom mixture, and you have vegetarian dumplings. Why not use them for a little garnish as well for your boiled dumplings, and scatter some fresh herb Around there. And make that look nice. [BLANK_AUDIO] Somewhere in this wonderful room is a plate with my name on it. My gosh, I think this is it. So let's see how we did. [BLANK_AUDIO] Not gonna lie, that's pretty good. [BLANK_AUDIO] Now when you eat your dumpling, I want you to pay attention to one thing when you take that first bite. The mouth feel of the dough. [BLANK_AUDIO] Firm, held together, but soft. [BLANK_AUDIO] I think that's the perfect texture for a boiled dumpling. I don't want them too chewy. There's other types of dumplings that I want to be super, super chewy. But that's not one of them right? I want nice, soft, pliant, dumplings. Do not use this dough to steam with, you know why? It'll turn to goop. They'll start to sag and turn goopy, very good. Hanna is a gastronaut. [INAUDIBLE] There you go. Do you like those? It's pretty tasty right? Now look, you can change your dumpling [UNKNOWN], you like more ginger? Put in more ginger. You want broccoli in your vegetable dumpling? Put broccoli in your vegetable dumpling. Start with the basics, see what you like about it, and then move onward from there. You may like a dipping sauce that is just Chinese black vinegar and chili paste. That's one of my favorite ways to do it, right? But you can't do anything as we talked about at the beginning. Until you have that perfect marriage of ingredients and equipments that becomes technique that winds up this food on the plate, right? And I'm not saying this because we have their machinery all around but is there another than other [UNKNOWN] other than KitchenAid? I wouldn't know because my parents had one. And my grandparents had one. And so I have one and then when they started turning my standing mixer into a pasta roller or a meat grinder, it changed the way I was cooking in my kitchen. To have one piece of equipment that did everything. That I have one but I have my mother's. So I guess that's probably 60 years old maybe. [BLANK_AUDIO] Maybe? I don't know. 50 years I don't know when she bought it. It's that crazy green color that all kitchens were in those days. And it still works I've never done anything to it. So now you know how to make dumplings, you know how to make doughs and the world of technique has opened up to you. Sound pretty good? All right. So our audience is enjoying champagne with [UNKNOWN] dumplings. But we want to know, this is our third and final question for the Facebook audience, what is your favorite beverage to enjoy while cooking in the kitchen? Share your answer with the hashtag KitchenAid sweepstakes for a chance to win a private make along with Andrew. Than you very much. I wanna see you in Minneapolis, come cook with me. [APPLAUSE] [BLANK_AUDIO] Mm-hm. [BLANK_AUDIO] Wow, those are good. [BLANK_AUDIO] You can eat so many. You can eat so many. They're not that big, which I like. It's a nice sort of one biter. But in all seriousness, That dough, that mouth feel, is really, really, really special. That recipe creates a really softness in your mouth when you're eating it, it's pretty darn tasty. How many people here are eating the vegetarian ones? You like them? It's good, it's tasty. I sometimes put crushed Szechuan peppercorn, sometimes I'll put more of the fermented chili bean paste in there. It's in the recipe, if you want sort of a bigger flavor. The other thing that I do sometimes is I make them just mushroom, like, just pan roast some mushrooms in a Sautee pan, pulse them in a food processor, and just use that mushroom force meat and just make a mushroom dumpling. Boil those and serve that with roast chicken, with pan gravy from whatever your favorite chicken and gravy recipe is. Do this dumpling with just mushrooms inside, or mushrooms and leeks. Or mushrooms, potatoes and leeks. See where I'm going with it? Take that side, that's the kind of thing that you go out to a restaurant and you sit there and go, wow that chef is really inventive and awesome. But you can do that at home super super simple with this. The other great thing about these dumplings is I put them on a tray, I slide them into my freezer Half hour later they'll be frozen, come back, and then bag them. Do not put them in the bag and then freeze them. They'll just be a clump. But when you're making them, I never make 20 dumplings. I make 200 dumplings, and then I just freeze them in my freezer on cookie sheets, bag them, cuz you just drop them in boiling water They'll take an extra minute to cook and float up to the top and you're golden. I let them float to the top and then I count to about 100. It really depends on the size of the dumpling, how long they've been in there, the temperature of them when they go in. That little tablespoon of pork is gonna cook faster than you think. And with all of the garlic and the ginger, and the other stuff in there, you almost could eat it raw. The whole idea of trichinosis being in our pork is no longer in our pork for the most part. And good pork, I mean species specific, heritage hogs that are now sold Everywhere from Whole Foods. Sorry I mean Amazon, all the way to your farmers market is you can eat that medium rare all day long, but yeah with this I actually float it and then I counted to 60 in my head, 70 in my head and then stop. [BLANK_AUDIO] Questions? Comments? [INAUDIBLE] Okay, let's talk about that. The greatest tool that you have for learning as a human being is fear to be honest with you. I'll use a mile diversion of it. Cuz I don't want you to be afraid in the kitchen but I do want you be uncomfortable, okay. If you are a little bit uncomfortable in the kitchen that's good. Because if you're not uncomfortable you're not challenging yourself. And the only way to learn something is be a little bit uncomfortable and then once you learn it you're extremely comfortable there. Right. When you do this two or three times, have some fun at home, it's great to do with friends at a party, little dinner party. Bring forth, you never see one Chinese grandmother making dumplings. It's always three of them standing around the dumpling bowl kitchen sink. [BLANK_AUDIO] Questions, comments. [BLANK_AUDIO] Last one, easier to thought. Easier than you thought, I love that. Because when we see things in life it's about that uncomfortability, we practice contempt prior to investigation. Right, we judge a book by its cover. I can't do that. Here's the one I hear the most. Maybe you're familiar with it. There's too many ingredients in that recipe. You pre-judge that it takes more time. It may not take more time. That four-ingredient recipe may take more of your time and attention to do. What's daunting is that it's like, I don't have the knife skills to do that. So practice your knife skills. I don't have the right equipment. Get the right equipment if you love food it's an invest that pays off for your loved ones and for yourself forever. I mean I've a lot of friends two are hobbies cooks. And you know they geek out and collect lots of strange equipment but starting with the basics. I mean I'm not kidding the attachment. Thing that started late eighties or early nineties with Kitchen Aid. I mean, the grinder I think was a Kitchen Aid person. The grinder was first, I believe. Then the pasta roller and it just kinda went on from there. I mean, I think they have an attachment for that that drives your car. [LAUGH] But seriously, it's such a fun thing to have in your house and be able to do. And now that you've worked with the dough you can go on and do all kinds of homemade pastas, all kinds of other wrapped foods. That same technique with those sheets, you could make Chinese lasagna. You may not like, I mean I did this once You know how it comes out in sheets? Okay, so you take the different vegetable and pork mixture and layer them between each other, right? And I made a miso sauce and just schmeared it instead of ricotta and just baked it and put squares and you drizzle the dipping sauce. It worked pretty darn well. I'm not gonna lie to you. You can also do raviolo. You can do those open faced lasagnas. Where you twirl the noodle around the filling just bake it. And it's some really cool things that you can do with it. Now that you've gone this far. I'd like to thank everyone at Food and Wine Magazine and all of the folks here that make the Aspen Classic happen. Bridget Charters and her incredible support team without whom we are nothing. The great folks at KitchenAid, our folks on Facebook. All of my fans, all of you guys who are awesome. [UNKNOWN] Fantastic assistance. Your mother loved it so much she ran away. She ran away in tears. That's what I do to people. They ran away with tears. Thank you very much,it was great spending the afternoon with you. [APPLAUSE]