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[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