Gourmet: Twins' Father and Chef of the Kindergarten

Chapter 606: Chapter 509: As Thin as Paper and So Even—Amazing! (Part 2)

"Alright, it’s a deal."

Huang Jun nodded once more to confirm, then added, "I’m going to get busy now, see you later."

With that said, he turned around and headed to the kitchen, crossed the threshold, and entered the bustling kitchen.

"Good morning, Aunt Lin and Aunt Li!"

After greeting Aunt Lin and the others, Huang Jun turned his gaze to Lv Pengfei and Jiang Shuihan, who were busy preparing, and enthusiastically said, "Good morning, Lv and Jiang, you’re here so early!"

"Good morning, Chef Huang!"

Lv Pengfei and Jiang Shuihan turned together, smiling as they greeted Huang Jun.

Usually, they mainly filmed lunch and sometimes captured the kids learning to cook with Huang Jun.

But today was different. It was winter solstice, and Liang Yinqiu specifically mentioned that they must capture the beautiful scenes of the kindergarten’s traditional custom of making dumplings during the winter solstice, so they arrived early.

"I’ll rely on the two of you later!"

Fully equipped and disinfected, Huang Jun led them into the operation room.

Qian Guoxiang was focused on preparing the various ingredients needed for making dumplings. Huang Jun stepped up lightly, examined the progress, and then nodded with a satisfied smile.

Meanwhile, Jiang Shuihan and Lv Pengfei were busily and orderly setting up the filming equipment.

Facing the camera, Huang Jun said as usual, "Dear parents, today we’re going to explore the traditional delicacy of the winter solstice—the art of making silk dumplings. So, how do we create a bowl of silk dumplings that’s perfect in color, fragrance, and flavor? It all starts with making the dumpling skins by hand..."

Huang Jun poured all-purpose flour on the countertop, bent his four fingers, and left a ’big pit’ in the middle of the flour. He sprinkled a little salt into the "big pit" and said while operating, "This salt makes the dough more elastic. Then add a bit of egg white, it makes the dough stickier and less likely to fall apart."

He slowly added a bit of water to the flour, first making a paste, then added the remaining water, continued mixing, and stirred the flour into a snowflake-like state.

At this time.

He started kneading the dough vigorously, incorporating all the dry flour scattered on the countertop.

After repeatedly alternating kneading with his hands...

Soon...

One by one, smooth, fine, elastic dough balls were kneaded into shape under his skillful hands!

He took up the plastic wrap and said to the camera, "Cover the kneaded dough with plastic wrap and let it rest for 10 to 15 minutes. During this time, we’ll prepare the delicious filling. For the shrimp, we’ll use green shrimp, peel and remove the vein, cut into small pieces, but don’t lightly press the shrimp, pressing the shrimp easily breaks the tendons, losing much of the chewy texture. Once the shrimp is processed, chop the stuffing meat into minced meat..."

Fortunately, Qian Guoxiang had already helped chop the shrimp and meat, saving him the effort, so he directly proceeded to the mixing phase.

He added some salt, sugar, and a little white pepper powder to the minced meat, enhancing the flavor and reducing the fishiness.

He donned disposable gloves and consistently mixed the minced meat in one direction, advising, "The key is to beat out the gelatin in the minced meat, making the texture fuller."

He poured some pre-prepared scallion ginger water in, still mixing in one direction and adding it to the minced meat in batches. Each addition was accompanied by continuous mixing in the same direction, emphasizing, "Maintain the same mixing direction, otherwise the minced meat will ’rebelliously’ expel water, and the expelled water will be twice the amount it absorbs, affecting the final texture."

Mix!

Continually mix!

With each vigorous mixing, the minced meat gradually exhibited extraordinary vitality and firmness, becoming chewy and compact, marking the completion of the meat mixing.

He added the translucent shrimp pieces, continuing to mix evenly in the same direction, and cleverly added some sesame oil, imparting an enticing aroma to the filling.

Still adhering to the unchanged mixing direction, he patiently integrated all the materials.

Once the filling was mixed, he set it aside for the flavors to meld, then turned to the countertop, removed the plastic wrap covering the dough, and prepared to make the dumpling skins.

As he operated, he explained, "To make silk dumpling skins that are thin as cicada wings, the secret lies in technique and patience. First, lightly sprinkle a layer of wheat starch on the countertop to prevent sticking, then gently press the dough flat and use a rolling pin to slowly roll from the center to the ends, roll both up and down, roll into a rectangle, then use the rolling pin to roll it up..."

His hands kept rolling the dough, each press accompanied by a slight "thud-thud" sound between the rolling pin and the dough.

With each roll of the rolling pin, the dough obediently stretched outwards, smooth as a mirror, without a hint of a wrinkle.

His technique grew more skillful, speed increased without compromising precision, as if the rolling pin had become part of his body, achieving a state of unity between man and tool.

When a perfect rectangular dumpling skin appeared before everyone, he wasn’t satisfied yet.

With a twist of his wrist, the rolling pin deftly rolled up the dough, and then with a firm twist of both hands, the dough drew a smooth arc in the air, landing steadily on the countertop.

Unfolded, the dumpling skin was almost translucent, its superb craftsmanship leaving everyone, including Lv Pengfei, amazed, feeling that their eyes could barely keep up with his swift hand movements.