“They are sticky, are round, have the shape of dumplings. So even though chocolate is not a traditional favorable food, can we say it is? Can we just say that these dumplings represent prosperity, the unity of the family and all the goodness of the chocolate? Okay, cultural police, come to me! (Laughs): ”(Music)“ I am Genevie Ko, the chief editor and publicist in ‘nyt cooking.’ Welcome to the dumpling week. It’s our first dumpling week. To celebrate the Lunar New Year with dumplings, I make chocolate sesame dumplings. And these have a sweet mochi cover that surrounds the molten chocolate filling. It’s almost like truffle. These dumplings were actually inspired by dumplings that my children loved when they were small. And so it is an adult version for them when they are a little older. Are you thinking about the memories of the Lunar New Year, not only from my childhood, but from my childhood childhood – childhood? I thought a lot about my children’s childhood, and I was a lot of worrying about how far they would go from their culture. And at some point, I just realized that the way in which the Lunar New Year celebrates, and how he understands it, of course, will change, and that one of these ways is of course through food. This mixing of cultures is really part of this celebration. It is part of the way we are now celebrating the Lunar New Year. ”(Music with a light heart)“ The first thing I do is to prepare a chocolate filling. It is basically really easy chocolate truffles. So you can see here, just break this chocolate bar into pieces. I don’t even worry about mowing. Or you can use chocolate chips or you can make a mix. Put the chocolate into this metal bowl. Place over boiling water. And when about 2/3 of chocolate dissolve, you can take it off the fire. And then gently stir until the rest of the chocolate is dissolved. And then add sweetened condensed milk, roasted sesame oil and a pinch of sea salt. That gives him a really great sweet and salty balance. And you will mix really gently until it is smooth again. You do not want to mix too sharply, because it will cause chocolate. You just want to mix it gently. And sweetened condensed milk here gives chocolate really beautiful creamy and taste, but also helps it remain really stable. So you don’t even have to cool it at the moment. All you have to do is gain small balls. It may not be perfect balls, but you want them to be about the same size. So you want 16 chocolate balls. I found that the melon baller is really great for it. Or you can just chip the pieces with your hands and turn them into the balls. If your kitchen is cold enough, you can leave it everything at room temperature. Otherwise put them in the fridge to remain stiff. Once the chocolate filling is finished, we can start preparing the dough. If you have a weight, you will definitely want to use flour, because sticky rice flour is really soft and very light. In a small saucepan, I bring to the boil 1/2 cup of water and when boiling occurs, I turn off the fire and mix other roasted sesame oil. The dough will taste and actually remain really fine. Start mixing this boiled water directly into the flour. Continue mixing, mixing and mixing until this mixture creates these small pieces that look like a mixture of pebbles, gravel and sand. For this is the best suited chopsticks, but you can also use a fork. As soon as I am at this point, I will see if it is cool now to do it. And that’s it. It’s nice and warm. If something, my God, it’s really a pleasant feeling. It’s almost like a bath. (Laughs) Collect this dough, all these pebbles, and just squeeze them together and make it a ball. Let it rest for 5 to 10 minutes just to have room temperature. And it also gives the dough a chance to absorb the water that has been added. And this water, because it was almost cooked, so actually the flour pre -pre -cooked, which is exactly what we want. It’s been about seven minutes. And I feel the dough had a chance to relax. It’s a little relaxed. But I also feel it sticks. It sticks to my fingers. So this dough of anger on a floured surface until it sticks to my fingers. Sometimes I find that I do not have to add any extra flour – that at the moment the dough is absolutely perfect. It really depends only on how dry I have a kitchen or what moisture in the air. It’s raining today, so it’s pretty damp. So I only make flour into this dough. So it should be a bit sticky, but in fact it doesn’t stick to my fingers. Actually, I don’t want some flour to sit on the surface. So as long as it is still absorbed into the dough, I will add more. And the dough is so smooth now and it really looks like a dough. It’s so soft, it’s so sticky, it’s ready for use. And I roll it into this log and cut into 16 same pieces by halving it first, halving these halves until I get 16 same pieces. So these small dough balls, I definitely want to have them covered with the same damp cloth that I used to use for the dough, because if this dough dries from the outside, it actually creates these strange cracks and dry pieces. One of the important things in dumplings is that you always want to chip the dough so that the edges are much thinner than the center. In the middle you have almost a little as a thick pork belly of the dough. And then, as you move towards the edge, it should be thinner and thinner and thinner, because you put all those edges together. If you do this in this way, you end up with a even layer of dough all around. So now that the dough is about three -centimeter round, put one of these chocolate balls in the middle and start plotting it. While I hold it, I just start to write it on one side and over and over again, until I get to the other end. And it’s okay that the top is open, because now I’m just collecting all the folded dough and close it. Take it finely, because this dough is so soft and malleable that if I grip it properly, it will get rid of those beautiful folds. And if I have a little extra dough, I pull it down. But sometimes it depends on the size of your dough and balls. Sometimes, when I don’t want all the pleating and I want to have it done really fast, or when I do it with my children and do not want to plead, I just bring the dough. The chocolate filling. And you will still get all these natural folds. I just do it with all my pasta balls and all my chocolate balls. ”(UpBeat Music)“ I set up with wok as bamboo steamers, but you can actually use any steam pot if you just have a liner if you have a flat bottom that you can unload either pergamen paper. or silicone pad like this that is perforated. Put eight on each level because it is really happy, favorable number for Lunar New Year or all the time. Actually, I don’t want the water to cook too hard. I don’t want to cook too fast. This dough is quite fine. And I don’t want chocolate to break. And I will still check the dumplings as they are steaming. And what I’m looking for is that the dough is translucent. The dough actually takes it – it’s almost like a pearl quality. I do not want them to be too long, because then completely stoned and collapsed. These are ready. And as long as they are still warm and sticky, sprinkle the tops with black and white sesame. I just love the nut of both. So these are my chocolate sesame dessert dumplings. Well, let’s see how our dumplings are. (Giggles): So good and so sticky. The production of domestic dumplings may seem like a project. But the use of sticky rice flour as it is that is an entrance point is so great because it is so forgiving. It’s amazing. It is malleable. Once you get through the sticky phase, it’s like a hug. Like when the dough can feel like a hug, it’s 100 percent, because it’s as soft as when you dive into the sofa. All right. Thank you very much for joining me in the production of chocolate sesame dumplings. We will have this recipe in all our recipes of the Dumplings of Nytcling.com. ”Happy Lunar New Year! “Yeah! They work. ” “They do that.” “Lords. The steamers are great. If you don’t have a bamboo steamer, you should get a bamboo steamer.” (Light heart)
