跟讀練習: How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin - 通過影片學習英語口語
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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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為什麼要通過這個影片練習口語？
觀看這個關於製作餃子皮的影片，不僅能讓你學會一道美味的食譜，還能幫助你提高英語口語能力。在這個過程中，你能夠聽到與廚房相關的詞彙和句子結構，這對增強你的英語口語練習非常有益。通過模仿（shadow speak）影片中講解的內容，你可以提升你的發音，並能靈活運用這些詞彙和句子結構在日常交流中。
語法與表達在語境中的應用
- “You'll need all-purpose flour or plain flour.” - 這個句子使用了簡單的未來時，適合初學者理解和運用。
- “The warm water helps to relax the dough.” - 使用了當前時態，幫助學習者理解因果關係的表達方式。
- “You want the water to be somewhere between 110 to 120 degrees Fahrenheit.” - 這個句子展示瞭如何使用範圍表達，適合學習者在不同場合下應用類似結構。
通過分析這些句子的結構，學習者可以更好地掌握英語生活化的表達，增加與他人互動時的流利度。
常見發音陷阱
在影片中，某些單詞可能會讓學習者感到困惑，特別是“dough”（麵糰）和“wrap”（包裹）這些詞。它們的發音和拼寫並不直接對應，學習者需要在聽的過程中多加練習。同時，注意節奏和語調的變化，能幫助你在英語口語練習中發音更加自然。
參與影片中的“shadow speech”練習，學習者可以模仿影片中的發音和語調，逐步提高自己的英語發音，使表達更為流暢和地道。通過這樣積極的口語練習，你會發現自己的英語口語能力顯著提高，讓交流變得更加自信。
影片中的語法
說話人最常用的結構，並附上影片中的原話：
| 結構 | 影片中的用法 |
|---|---|
| 定語從句 who / which + 從句 — 補充說明人或事物 | grams, which is · obsessive, which is |
| “will” 表將來 will + 動詞 — 決定、承諾或預測 | you'll need · you'll mix · it'll be |
| 現在進行時 am/is/are + -ing — 此刻或近期正在發生的事 | we're making · I'm mixing · I'm just cleaning |
什麼是跟讀法？
跟讀法 (Shadowing) 是一種有科學依據的語言學習技巧，最初開發用於專業口譯員的培訓，並由多語言者Alexander Arguelles博士普及。這個方法簡單而強大：您在聽英語母語原聲的同時立即大聲重複——就像是一個延遲1-2秒緊跟說話者的影子。與被動聽力或語法練習不同，跟讀法強迫您的大腦和口腔肌肉同時處理並模模擬實的講話模式。研究表明它能顯著提高發音準確性，語調，節奏，連讀，聽力理解和口語流利度——使其成為雅思口語備考和真實英語交流最有效的方法之一。