Mimi Cheng's Chicken and Zucchini Dumplings: Watch How It's Made

Someone's phone's going off. Is it yours? It's my parking thing. Oh, sorry, parking lot alarm. I don't want to rush you, but I think you need to get in your car. Like, do you? There's so many. That's why we cooked all of them. Yeah. I'm Hannah Chang. I'm Marion Chang, and we're from Mimi Chang's Dumplings in New York City. Today, we're going to be showing you how to cook our organic chicken and zucchini dumplings. When you order our dumpling dinner kit from Gold Belly, it's handmade in our kitchen every single day, fresh. We are really focused on using the best and freshest ingredients that we can find. It's so important for us to make every bite count. We don't use any fillers. Everything is organic, local, really high quality. Now, working with Gold Belly, everyone from New York City to Hawaii and Alaska can get our dumplings. We're going to show you how to cook our dumplings with pan fried and boiled methods. Both methods take about six to seven minutes to cook. I think we'll start first with the pan fried dumplings, and we are going to place them bottom down to make the crispy side. Should we do some boiled dumplings also? Yeah. How hungry are you guys today? I'm starving. Okay, so I might as well put in the rest. These are dumplings that we grew up with. Our mom, Mimi, made these for us since we were crawling, basically, and she has a specific dumpling pleating style that she likes, so half moon shape, which is also a symbol of prosperity and health. We wrapped a lot of dumplings growing up, but the art of the actual pleat and the fold, that's something that we mastered later on in life. Sometimes it came out looking like pyramids or weird dinosaurs. We're doing the hard part for you guys right here. Zucchini is our mom's secret ingredient, I would say. So, basically, what happened was one of her friends had a garden and it was overflowing with zucchini, so she told her to come bring the biggest box you had. Our mom turned them into dumplings, and we just thought they were so light and juicy and it became an instant family favorite. Yeah, that was never enough. Never, never enough. We like to serve these all crispy side up because if you put them crispy side down, the heat from the dumplings will steam it and then it loses its crispiness. And then while I'm here, the scallion pancake. They are a crowd pleaser. We love them, whether for breakfast, lunch, or dinner. Oh my gosh, these look so good. Okay, you're gonna use chopsticks. I'm gonna be barbaric. So juicy, has so much flavor, and you can see all of the zucchini. Liam, are you getting hungry? I got you, I got you, I got you. Dumplings are such a communal activity. That's another really fun aspect of making dumplings. I feel like I have dumplings all over my face right now. It's flavorful, it's fresh ingredients, there aren't any fillers. When you're ordering from Gold Belly, you are getting an extension of our childhood, a piece of our home into your home, from our family to yours.