Ming Tsai: Mushroom Bings

Ming Tsai makes Wild Mushroom Bings with Ginger Dipping Sauce at the 2008 F&W Classic in Aspen.

Ming Tsai makes Wild Mushroom Bings with Ginger Dipping Sauce at the 2008 F&W Classic in Aspen.

Read the transcript of this video
[MUSIC] They actually are called Ming's Bings, Ming being moi. Bings being a traditional In Chinese they're called [FOREIGN] which is a stuffed dumpling. All purpose flour, hot boiling water. This is called a hot water dough. This is how you make dumpling wrappers. This is how you make the wrappers for pot stickers, for scallion pancakes. You can use, I guess they could use a KitchenAid too. [BLANK_AUDIO] The thing you don't wanna do ever with any doughs is overwork it. And a little wet is better than a little dry. Because once you get on your board to knead, you can always use bench flour and add some dryness to it. You want it to come to a ball like this. So that's pretty good, cuz then we're gonna knead it. You wanna knead it by hand. Then what you wanna have is some bench flour, put right here. You want flour on your hands, so it doesn't stick. And when you knead, you kinda just push on, bring it towards you, and I tend to rotate it. And again it's nice and hot and pliable, hence the name hot water dough. But you want to knead it til it's nice and smooth. And you don't want to over knead it, cuz if you over knead it, it gets tough. You get it like that. And let it rest, you can't work with it hot, cuz it's too soft. You need to let it rest. Put it into a bowl. You can cover it with plastic wrap. Put it in your fridge. After it rests you have this. It's gets a little sticky at the bottom, but, again, there is bench flour. It doesn't matter. Next is filling. There's a little bit of minced garlic, guys and some shiitake mushrooms. If the pan's hot and you get garlic or something in you can see it's almost gonna burn, just add your veg or something in to cool the pan down. Put water and oil. I'll just salt, pepper, right, garlic. Naturally brewed soy sauce. I don't work for any soy sauce company, just make sure it says naturally brewed. Should have three ingredients, should have soy beans, salt, and water. This you cook You taste. You say it taste delicious. Delicious. Then you fold in a little tofu. You can tell I'm on a tofu kick these days. Once it's chilled, alright, we make a bing. Now with this, what I like to do, is you can just roll it out. And I want to show you the traditional way of making a bang. And I want to show you the new way we make it a [UNKNOWN] ginger. So the filling. So this is the traditional way that you take it all and this big [UNKNOWN] you guys have seen [UNKNOWN] person and stuff. Right. But then, you have all this dough. So what do you do? You cut off that end, and then you flatten it out, right? Cuz you don't wanna doughy bing. And then you pinch it right where that was. And then you push it flat, and you get a bing. All right? So that's one way you do a bing. The other way you do a bing, is you actually get a bigger piece. And, we make, like, 500 of these a day, right now, blue ginger. So, we actually take this, and we actually make more, we make it like, actually we stole this from the Italians. Which is rare, because they've stolen everything from us. Mari and I have fights about who invented pasta. So, this, so ravioli technique, right. You can go like this And then you could punch it this way. And then we take a pastry cutter and we cut it. We can just take a knife. So then you could do this and this is another way of doing it, all right? And you have these stainless steel pastry cutters, and then you push it. It's kinda like this, actually. And you push it like that. You see that? You get a nice seal. You got to make sure that nothing leaks out. And when we make 500 of these, we find out that with that pastry cutter, it works much better that way. Now, to cook things quickly. So, this is raw dough. Now, when you, when you do these with pork, or shrimp, or whatever You absolutely have to make sure it's cooked through. All right, look at that color, doesn't that look nice? So now, beautiful, crispy, this other side is gonna get beautiful, crispy. But if it was pork or whatever, still raw, no good. Grab Fiji water, or you could grab tap water, I guess. Grab cover. Put in and have cover right there. This is a little bit big but it doesn't matter. I'm adding water to oil. Lots of really big splatter will get in your eye, will burn you. So make sure the cover's in your hand. So right now, I had a beautiful, crisp bottom and now it's all wet and soggy. So now you cook by sound. You cook until this [NOISE] water goes away. There's still oil, cuz that hasn't gone away, it's not steaming up. The oil will recrisp that. You flip it, to get now the top side which is soft, then you have super crispy being on both sides and hot cooked filling. All right, real quickly I'm going to make a very quick dipping sauce. Soy sauce, naturally brewed, black chinese vinegar, love, ginger, boom. Or you can say chili flake mab! [APPLAUSE] That's bam backwards. [APPLAUSE] And I love Emeril. Scallions and just a touch of sugar. Just because, thank you, just because vinegar is tart. That's my dipping sauce. I will serve it in my ramekin. Mm-hm. Spill for good luck. [LAUGH] [BLANK_AUDIO] All right, so these babies are almost done. [SOUND] Look at those. Aren't those nice? So flip this. Now get this side. So that's all crispy now, right? And that's all crispy. These taste delicious. Would you like to try one? [APPLAUSE] Nice to have you here. [BLANK_AUDIO]
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Ming Tsai: Mushroom Bings


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