Shadowing Practice: How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin - Learn English Speaking with Video
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Hi everyone, welcome back!
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Today we're making dumpling wrappers.
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This is what I usually use for pot stickers, but you can use them for a variety of dumplings.
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First, you'll need all-purpose flour or plain flour.
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Then you'll mix that flour with very warm water that's almost too hot to touch.
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You want the water to be somewhere between 110 to 120 degrees Fahrenheit.
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The warm water helps to relax the dough so that the dough is a lot easier to roll out later.
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I typically don't use boiling hot water because it'll be more difficult to handle
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when I'm mixing the dough by hand later on.
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Also, I think the boiling hot water relaxes the dough too much.
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Stir the water and flour together until all the water is absorbed into the flour.
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Then use your hands to gather up the dough together.
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I like to dig into the dough with my fingers in
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a claw-like motion to work the dry flour into the lump of dough.
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Occasionally, I'll also brush the dough against the sides of the
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bowl to catch some of the flour that's stuck on there too.
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Take the dough out of the bowl and knead it for 2-3 minutes.
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I don't usually dust the surface with flour, but if your dough is feeling a bit sticky, feel free to sprinkle some flour on the work surface.
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There's quite a bit of dough stuck to my fingers, so I'm just cleaning off those tiny bits of dough
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and then working them into the large ball of dough that I'm shaping.
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By the way, you can knead all the dough inside a stand mixer too.
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Just add all the ingredients to your stand mixer.
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Then, using a dough hook, mix all the ingredients on medium-low for about 3 minutes.
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After a few minutes of kneading, the surface of the dough won't look completely smooth, and that's okay.
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The important thing is that it shouldn't stick to your hand.
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If it does, sprinkle one or two tablespoons of flour on the dough and knead everything again.
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Place the dough back into the bowl and cover it with a damp towel or any lid and let the dough rest.
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You can start working with the dough after it rests for about 20 minutes, but it's even better if you can let it rest for longer.
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I usually let it rest for at least 45 minutes.
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After resting the dough, knead it a few times.
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Then use your fingers to make a hole in the center of the dough
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and stretch out that hole until you get a very large ring.
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The dough should be about one to one and a half inches thick.
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Using a sharp knife, cut the dough into small pieces.
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For For medium-sized dumplings, aim for dough pieces of about 12 to 14 grams, which is about one tablespoon.
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For larger dumplings, you'll want them to be about 14 to 16 grams.
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Roll out the pieces of dough into tiny balls.
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I like to work the pieces of dough like you see here
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so that there are practically no visible seams on the exterior of the dough once it's rolled into a ball.
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I think the wrappers roll out in a more consistent, circular shape this way, but it can also just be me being overly obsessive, which is very likely.
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You can simply roll out the pieces of dough into smaller balls with the palms of your hand, but as you can see, those seams really bother me for some reason.
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Now dust the work surface with some flour and cover the small balls of dough with the flour.
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In terms of rolling pins, I like using smaller ones that are about 10 to 11 inches
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because they're easier for the rolling technique that I'm about to show.
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You can use a larger rolling pin, but they work better with the two-handed rolling technique that I'll show later on.
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Take a piece of dough and flatten it into a disc.
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When you first roll out the wrapper, you want to roll the dough out almost all the way before retracting the rolling pin.
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Turn the dough 90 degrees and do the same.
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After about one revolution, roll out the dough only halfway before rotating it.
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If the dough is sticking to the pin, brush it with some flour.
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Notice how I never lift the rolling pin.
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It is a constant forward and back motion.
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After a few more revolutions, I'll go in and only roll out the edges so that they're thinner.
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I usually place the rolled out wrappers onto a baking sheet that's dusted with flour and cover everything with a dry linen.
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This helps to keep the wrappers from drying out.
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Here's another angle of me rolling out the wrappers.
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When I'm pushing the rolling pin away from me, that's when I'm exerting the most pressure on the wrapper.
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Again, notice how I never lift the rolling pin from the surface.
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By the way, if you're making dumplings on your own, it's better to roll out about four or five wrappers at a time.
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The edges crust over pretty easily, which make the dumplings more difficult to seal and pleat later on.
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Here's how I would roll out the wrappers if I'm using a larger rolling pin.
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In this case, you will want to lift the rolling pin from the surface before you turn the wrapper.
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Now if you don't master the one-handed rolling technique right away, don't worry, it took me a long time,
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and even Mama Lin hasn't quite gotten the hang of it yet.
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Suicide!
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This song!
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This song is not a song.
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It's one little.
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I'm saying it's one little, it's one little.
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Oh dear.
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Very pretty.
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The wrappers are now ready to use for making dumplings.
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I don't like rolling out the wrappers a day ahead because they don't feel as nice as freshly made wrappers.
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But if you were to roll them out ahead, make sure to brush a lot of starch between the wrappers.
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Don't use the same flour that you used for the dough
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because it'll get absorbed into the dough causing the wrappers to stick together.
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Make sure the wrappers are well coated with some type of starch like potato starch or tapioca starch.
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Then use saran wrap to cover the wrappers tightly so that they don't dry out.
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I put everything in another container as an extra precaution.
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Try to use the wrappers in the next day or two.
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You'll need to use water to moisten the edges so that the wrappers can seal properly.
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Alright, that's it for this dumpling wrapper tutorial.
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You can get the full recipe on my website, which I link to below.
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If you have any questions, feel free to leave it in the comments.
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Don't forget to hit subscribe for more videos.
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Bu dersin kelimeleri ve konuşma notları
Bu B1 seviyesindeki konuşma dersi “How to Make Dumpling Wrappers” videosuna dayanıyor. En çok tekrarlanan kelimeler: dough, wrapper, flour, rolling, roll. Bu videoda gölgeleme çalışması için 85 cümle ve 1148 kelime var. Konuşma bölümü 7:35 sürüyor. Konuşmacı dakikada yaklaşık 151 kelimeyle, günlük konuşmaya yakın doğal bir hızda konuşuyor. Kelimelerin yalnızca %76’i İngilizcede en sık kullanılan 3.000 kelime arasında, bu yüzden kelime dağarcığı zorlayıcı.
Bu videodaki önemli kelimeler
Videodaki en ileri düzey 15 kelime, telaffuzu ve anlamıyla:
| Kelime | Telaffuz | Anlam |
|---|---|---|
| dough isim | /doʊ/ | hamur |
| flour isim | /ˈflaʊ.ə/ | un |
| dumpling isim | /ˈdʌmp.lɪŋ/ | mantı |
| knead fiil | /niːd/ | yoğurmak |
| starch isim | /ˈstɑɹt͡ʃ/ | nişasta |
| brush isim | /bɹʌʃ/ | fırça |
| mixer isim | /ˈmɪksə(ɹ)/ | mikser |
| sprinkle fiil | /ˈspɹɪŋkəl/ | serpmek |
| tablespoon isim | /ˈteɪbəlˌspun/ | yemek kaşığı |
| ingredient isim | /ɪnˈɡɹiːdi.ənt/ | içerik, malzeme |
| gram isim | /ˈɡɹæm/ | gram |
| absorb fiil | /æbˈsɔɹb/ | absorbe etmek, soğurmak |
| boil fiil | /bɔɪ(ə)l/ | kaynatmak |
| seal isim | /siːl/ | mühür |
| flatten fiil | /ˈflæ.tən/ | yasmak |
Duyacağınız deyimsel fiiller
| Kelime | Anlam |
|---|---|
| roll out fiil | sunmak |
| dry out fiil | kurutmak, kurulamak |
Tekrar etmeye değer cümleler
Videodan, günlük konuşmada yeniden kullanabileceğiniz kısa ve tam cümleler:
- Today we're making dumpling wrappers.
- First, you'll need all-purpose flour or plain flour.
- Here's another angle of me rolling out the wrappers.
- I'm saying it's one little, it's one little.
Bu videodaki dil bilgisi
Konuşmacının en çok kullandığı yapılar, videodaki sözcüklerin aynısıyla:
| Yapı | Videoda |
|---|---|
| İlgi cümlecikleri who / which + cümle — bir kişi ya da şey hakkında ek bilgi | grams, which is · obsessive, which is |
| “should” ile tavsiye should + fiil — yapılması iyi olanı söylemek | shouldn't stick · should be |
| “will” ile gelecek will + fiil — bir karar, söz ya da tahmin | you'll need · you'll mix · it'll be |
| Present continuous am/is/are + -ing — şu anda ya da bu sıralar olan bir şey | we're making · I'm mixing · I'm just cleaning |
Dikkat edilecek telaffuzlar
Konuşmacı don't, I'm, you'll gibi kısaltılmış biçimleri 33 kez kullanıyor. Bunları duyduğunuz gibi kısa söyleyin.
- “sh” ve “zh” sesleri: brush /bɹʌʃ/, precaution /pɹiːˈkɔ.ʃən/, freshly /ˈfɹɛʃli/
- Uzun kelimeler — vurguyu doğru yere koyun: ingredient /ɪnˈɡɹiːdi.ənt/, tapioca /tæpiˈoʊkə/, practically /ˈpɹæk.tɪ.k(ə.)li/
Türkçe konuşanların zorlandığı sesler:
- Kelime başındaki ünsüz kümesi — araya ünlü eklemeyin: flour /ˈflaʊ.ə/, starch /ˈstɑɹt͡ʃ/, brush /bɹʌʃ/, sprinkle /ˈspɹɪŋkəl/, gram /ˈɡɹæm/
- /æ/ — “e”den daha açık: wrapper /ˈɹæpɚ/, gram /ˈɡɹæm/, absorb /æbˈsɔɹb/, relax /ɹɪˈlæks/, flatten /ˈflæ.tən/
Bu videoyla nasıl çalışılır
- Videonun tamamını konuşmadan bir kez dinleyin ve bilmediğiniz kelimeleri not edin.
- 0,75× hızla başlayın, cümle cümle tekrar edin ve kolaylaşınca normal hıza dönün.
- Kendinizi kaydedin ve orijinaliyle karşılaştırın; dough, flour, dumpling gibi kelimelere özellikle dikkat edin.
Gölgeleme Tekniği Nedir?
Gölgeleme, başlangıçta profesyonel tercüman eğitimi için geliştirilen ve çok dilli Dr. Alexander Arguelles tarafından popüler hale getirilen, bilim destekli bir dil öğrenme tekniğidir. Yöntem basit ama güçlüdür: ana dili İngilizce olan bir sesi dinler ve hemen yüksek sesle tekrar edersiniz — konuşmacıyı 1-2 saniye gecikmeyle takip eden bir gölge gibi. Pasif dinleme veya dilbilgisi alıştırmalarının aksine, gölgeleme beyninizi ve ağız kaslarınızı gerçek konuşma kalıplarını eşzamanlı olarak işlemeye ve yeniden üretmeye zorlar. Araştırmalar, telaffuz doğruluğu, tonlama, ritim, bağlı konuşma, dinleme anlama ve konuşma akıcılığını önemli ölçüde geliştirdiğini göstermektedir — bu da onu IELTS Konuşma hazırlığı ve gerçek dünya İngilizce iletişimi için en etkili yöntemlerden biri yapar.