These are dim-sum of the most beautiful dumplings ever created!

I know you’re not supposed to play with your food but how can you resist when these dumpling designs look like the most epic play dough creations ever? The YouTube channel, So Yummy, released an instructional video detailing the steps on making 10 different, intricate dumpling designs…and let me just tell you, nothing I ever created in my play dough factory came close to looking like any of these. The video demonstrates techniques such as the pinch braid, the rose bud and the dahlia with each completed design looking like a museum masterpiece. You may have to watch the video more than once, however, because something about watching the sophisticated process accompanied by the upbeat music puts you in a bit of a trance. It’s almost like food meditation? Did I just invent that?

In any event, we all have a little extra time on our hands these days so why not try one (or all) of these folding techniques at home? The channel even provides a recipe for their dumpling dough:

Dumpling Dough

Prep Time 1 hour

Total Time 1 hour

Yield 30-35 dumpling wrappers

Ingredients

2 ¼ cups flour

¾ cup warm water (between 110-120°F)

Pinch of salt (optional)

Instructions

1. In a medium bowl, combine the flour and warm water until it becomes shaggy. With your hands, knead the shaggy dough inside the bowl until it comes together to form a ball. Cover the bowl with a damp towel and let rest for 15 minutes.

2. After resting, transfer the ball of dough onto a clean surface and knead firmly until it becomes smooth and elastic (about 2-4 minutes.) Cover with a damp cloth and rest again, for 30 minutes.

3. After the second rest, take your thumb and press firmly into the center of the dough ball. Using both hands, begin to squeeze and stretch the dough until you create a big donut shape with a large hole in the center.

4. Slice the “donut” into even pieces of desired size. Keep covered with a damp cloth, and when ready to use, roll pieces out individually into thin wrappers. (Optional: Trim wrappers using a large circle cookie cutter, for a clean edge.)

5. Fill the wrappers with desired filling, and fold to form designs of your liking! Cook, eat, and enjoy.

Seems simple enough! Zen out and check out the video below!

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*Some assembly required.

Imagine this film idea: an action hero begins his quest searching for the holy grail. He enters a multi-level labyrinth filled with twists and turns, aided only by some unintelligible hieroglyphics and his handy blue tote. The light beating down on him grows insufferable when suddenly he realizes he has lost all track of time. He has been wandering this maze for hours. Famished, he looks around for sustenance. He recognizes one of the symbols on the walls and follows its markings. He finds himself in an oasis and realizes that the journey itself was more gratifying than the holy grail could ever be. He orders himself the Swedish meatballs.

Clearly our action hero was a character we can all relate to, an Ikea shopper! Even more popular as the mega-retailer’s affordable prices and eye-catching designs, are the Swedish meatballs served in their cafeteria. The mouthwatering meatballs can be served up hot and fresh and eaten there or frozen for shoppers to take home to enjoy. Well with the coronavirus having most retailers shut down, Ikea decided to release their secret recipe for their fan-favorite food so we can all make the meatballs while stuck at home. The six step instructional guide details how to make not only the delectable meatballs but also the savory sauce they are drenched in. Six steps?! Quite possibly the easiest assembly guide Ikea has to offer.

Ikea Swedish Meatballs:

• 500g beef mince
• 250g pork mince
• 1x finely chopped onion
• 1x crushed garlic clove
• 100g breadcrumbs
• 1x egg
• 5x tablespoons of whole milk
• a generous dash of salt and pepper

Directions

• Combine the beef and pork mince and mix together in a bowl using your fingers. Break up any lumps, before adding in the onion, garlic, breadcrumbs, egg and mixing together.
• Add in the milk, along with salt and pepper and mix in.
• Shape into small, round balls and place on a clean plate. When all of the mix is used up, cover the plate and store in the fridge for two hours.
• After two hours, heat some oil on medium heat in a frying pan, and once hot, chuck in the meatballs.
• Cook until browned.
• Once browned, pop the meatballs in an ovenproof dish and cook through for a further 30 minutes in a pre-heated oven at 180 degrees, or 160 degrees if you have a fan oven.

Cream sauce:

• A dash of oil
• 40g of butter
• 40g of plain flour
• 150ml of vegetable stock
• 150ml of beef stock
• 150ml of thick double cream
• 2x teaspoons of soy sauce
• 1x teaspoon of Dijon mustard

And here’s the method:

• Melt the butter in a pan.
• Once melted, whisk in 40g of plain flour and stir for two minutes.
• Add in the 150ml of vegetable stock, along with the 150ml of beef stock.
• Continue to stir, before adding in the thick double cream, soy sauce, and Dijon mustard.
• Stir all the ingredients together, then bring to a simmer and allow it to simmer.
• Once thickened, pour over your meatballs and enjoy!

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