Her Food Livestream Broke the Galaxy Chapter 141: Pan-fried Dumplings

Thanks to her efficiency, the dumpling wrappers were ready in no ti.

Next ca the highly anticipated part: wrapping the dumplings.

Everyone was curious about how the wrapping was done. Do you just roll it into a ball? Or use sothing to hold it together?

Then, Jiang Qiuqiu showed everyone with her actions that it was neither of those things. She placed a round dumpling wrapper in her palm, used a special small spoon to scoop up a dollop of filling into the center, cupped her hand to bring the edges together, and with a pinch in the middle, she then pleated the left side, followed by the right.

"Rember to pinch all the pleats tightly when you seal it. Make sure none of the filling can leak out, or else you’ll end up with a soup of at patties and wrappers."

As she spoke, the first dumpling was already perfectly ford.

The soft, white dumpling was plump with its generous filling. Round in the middle and tapered at the ends, it sat on the board in a gentle curve, looking like a tiny, pillowy moon.

Jiang Qiuqiu glanced at the ti. It was getting a little late.

"Looks like I lost track of ti a bit today. Let’s speed up the wrapping process."

Jiang Qiuqiu said she was speeding up, and the entire screen looked as if soone had hit the fast-forward button.

Perhaps because she’d been doing so much Spiritual Training recently, Jiang Qiuqiu felt that her stamina, concentration, and endurance had all improved significantly.

She stood by the board, her body still, only her hands a blur of motion. She’d cup a wrapper in her palm, scoop in the filling, and with a deft contraction of her hands, a finished dumpling would appear.

"Since I have a lot of these to wrap, feel free to go do sothing else for a bit. We should be done in about 15 minutes."

She told her viewers to step away because she thought the repetitive, chanical motion would be monotonous and feared they would get bored.

But most people in the chat had a different opinion:

#Not bored at all! Am I the only one who finds this fascinating? I’ve been trying to figure out how Juju turns a flat circle into that crescent shape! I really want to learn how!#

#Sa, I want to learn too!#

#Not boring at all. I’m about to go to sleep, and lying in bed watching Juju make dumplings is surprisingly relaxing for so reason, haha.#

So people took it to another level.

#I’ve been keeping count. Juju has rolled out one hundred and ninety-three wrappers today. With five different fillings, how many portions is she going to give away? I really hope the wrapping takes longer. Why not roll out so more wrappers and make a few extra? That way, a perpetually unlucky person like might have a chance, sob sob sob.#

This was the cry of a truly hardcore unlucky player.

As she wrapped and chatted, ti flew by. Soon, the board was piled high with round, plump, white dumplings.

Since she was making so many, Jiang Qiuqiu fired up three burners at once: one to boil water, one for a frying pan, and one for a stear.

The shrimp and corn dumplings went straight into the stear. For the at and vegetable ones, she split them, steaming so, boiling so, and pan-frying the rest. Tackling all three cooking thods at once, the massive pile of dumplings suddenly didn’t seem so large after all.

The aroma from boiling and steaming was relatively light. The most attention-grabbing part of the whole process was, by far, the pan-frying.

She heated oil in a pan. Once it was shimring slightly, she added the vegetable dumplings, the fresh pork dumplings, and the Gugu at and cabbage dumplings.

The aroma burst forth instantly. The pristine white dumplings quickly began to turn a pale yellow from the reaction between the high heat and the starch in the dough. This color crept up from the bottom, and the part touching the pan even began to turn a light golden-brown.

This subtle change in color didn’t detract from the dumplings’ appeal; in fact, it seed to send out a magical ssage: ’I’m delicious.’ It was a color that naturally whetted the appetite.

Seizing the perfect mont, Jiang Qiuqiu mixed a bowl of starch slurry. "Adding so of this," she explained, "will give the potstickers a crispy, snowflake-like lattice on the bottom, making them even more delicious."

With a flick of her wrist, the entire bowl of slurry was poured into the pan. Billows of white steam instantly rose from the pot, and Jiang Qiuqiu quickly covered it with a lid.

And there, in that small, sealed space, deliciousness was quietly being born.