Video Binging with Babish: Backpack Recipes from Marvel's Spider-Man

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05:10   |   Oct 09, 2018


Binging with Babish: Backpack Recipes from Marvel's Spider-Man
Binging with Babish: Backpack Recipes from Marvel's Spider-Man thumb Binging with Babish: Backpack Recipes from Marvel's Spider-Man thumb Binging with Babish: Backpack Recipes from Marvel's Spider-Man thumb


  • Spider-Man: Aunt May's recipe for wheatcakes!
  • Spider-Man: Aunt May's recipe for wheatcakes!
  • Spider-Man: Huh! I could never make it work on my own.
  • Spider-Man: The infamous dumpling recipe.
  • Spider-Man: Should've come with, "Step ten: try not to burn everything in MJ's apartment".
  • Hey whats up guys, welcome back to Binging with Babish where this week
  • we are returning to the land of food from video games,
  • as the new Spider-Man game contains the Babish holy grail -- some actual written recipes
  • -- and even more exciting, the dumpling recipe calls for store-bought wrappers.
  • Hallelujah, all praise be to Marvel.
  • But why don't we start with Aunt May's wheat cakes
  • We're combining 1 cup each buckwheat and whole wheat flour,
  • sifting the latter for some reason, adding 2 teaspoons of baking powder, 1 teaspoon of baking soda.
  • And in a separate bowl combining 2 cups of buttermilk with 2 teaspoons of molasses.
  • Forgive yourself for being under the weather and not banging on all cylinders and forgetting to
  • add a teaspoon of salt to the dry mixture, and an entire cup of buttermilk to the wet mixture.
  • Luckily, we caught our mistakes just in time, and we can move on to whipping our egg whites.
  • Stiff but not dry, as the recipe specifies -- I'm not entirely sure what that means.
  • That looks pretty "stiff but not dry" to me.
  • Setting that aside, to the dry mixture we are adding 2 beaten egg yolks with tiny whisk's best friend, tiny spatula,
  • our correctly proportioned buttermilk mixture, and 1/4 cup of melted butter.
  • Just like any ol' pancake, we are endeavoring not to overmix.
  • I don't care if it's lumpy, don't overmix.
  • Once the mixture just barely comes together, we are gently folding in the egg whites, creating a surprisingly fluffy batter.
  • The recipe then calls for frying on a greased skillet -- I'm going to take that as bacon grease.
  • And once we've got that shimmering, it's time to add a generous dollop of our wheatcake mixture,
  • letting cook over medium-low heat until bubbles form on the surface,
  • and the bottom is browned and crisp.
  • Finish cooking on the second sides, stack 'em high, top them with a generous pat of butter,
  • and a very generous drizzling of maple syrup.
  • The only thing sweetening these pancakes is 2 teaspoons of molasses
  • so I have a feeling they're going to need some help -- and they do.
  • These are perfectly competent buckwheat pancakes. No complaints.
  • Not entirely sure why they're Peter's favorite either, but they're decidedly not going to enter the clean plate club.
  • Why don't we take a crack at a recipe that I think has a decent shot of ending up in those hallowed halls?
  • We're starting by making a dipping sauce
  • out of 1 half to one cup of soy sauce, one tablespoon of
  • seasoned rice wine vinegar, and then 2 table spoons of Chinese chives also known as garlic chives
  • they're a little hard to find so if you can't just supplement with regular chives and a little bit of fresh garlic,
  • lastly one tablespoon of sesame seeds and one heaping teaspoon of garlic chili sauce.
  • Whisk together briskly using tiny whisk
  • and set aside so we can do the thing that I've been dreading all week
  • stuffing the dumplings
  • This recipe is a very basic pork filling
  • of one pound of ground pork
  • to which we our going to add 3 large cloves of finely minced garlic and one beaten egg
  • this is going to give a little structure and body to our filling.
  • And then another 2 tablespoons of the aforementioned Chinese chives
  • finely minced
  • and in addition two table spoons of soy sauce
  • I forgot to film the addition of one and one half table spoons of the all important sesame oil
  • last up is one tablespoon or about a one inch knob of finely minced fresh ginger
  • were adding all these things to the bowl and mixing it thoroughly
  • until we get a nice fully Incorporated pork meat filling
  • now the recipe at this point simply states to fill, seal and crimp the dumplings
  • something that I'm really bad at
  • so
  • fingers crossed as we lightly dust our work surface with flour
  • and using our finger we're going to gently wet the outside edge of our dumpling wrapper
  • then once the whole outside edge has been w e t t e d
  • were placing I'd say about a rounded teaspoon of the filling
  • into the center of the wrapper
  • then folding the wrapper in half and pinching where the edges meet
  • wetting the outside of the wrapper
  • and making 3 pleats on each side of the dumpling to seal it shut
  • I'm sorry I know I'm not doing a very good job of showing what I'm doing here I
  • I have included a link in the video description that shows how to do this properly
  • once we got this guy all sealed up and the top edge all curled in half like a half moon kinda I dunno
  • we're rinsing and repeating with the remaining filling and dumpling wrappers
  • this is definitely an acquired skill
  • and this is definitely my first time doing it
  • so i will re visit dumpling wrapping technique is future episodes
  • you know when I've gotten like half way decent at it
  • anyway we're heating up some vegetable oil in the bottom of a non stick fry pan
  • until quite hot
  • adding the dumplings and making sure that each one is coated with a little bit of oil on the bottom side
  • and cooking until lovely and brown
  • and then were going to add into the hot pan about half a cup of water
  • lowering the heat to medium low covering and letting steam and cook fully for about 5 minutes
  • ok my dumpling game is definitely not 100% but these are pretty... pretty good looking
  • for a first attempt you know
  • sorry I'm getting a little rambly but I am sick and on medication
  • anyway at long last it is dipping time
  • and i can tell you right now this is a real solid dumpling recipe
  • if you have ever wanted to make classic Chinese pork dumplings
  • this is a great place to start
  • it tastes like every Chinese pork dumpling I've ever had
  • which is to say awesome
  • don't worry I know I'm double dipping but I'm the only one here
  • Sawyer's working from home today
  • and while I don"t have the appetite right now to put these in the clean plate club
  • I'm going to put them in the I ate six of them club which is still a pretty high honour
  • nah what the hell lets make it 7 welcome spider-man dumplings to the I ate 7 of them club.
  • :]

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More than once, Peter Parker takes a 'swing' (sorry) at hanging up the web shooters in favor of a skillet and spatula. And without wishing to spoil the entire game for you, he apparently makes a hell of a curry. Can he, however, atone for his failures in dumpling-and-wheatcake-making? Let's find out!

Dumpling wrapping technique: /watch?v=YAcMQWqVln0

Music: "Juparo" by Broke for Free

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