I hope your entire family sincerely appreciates the hard work you do to make these instructional videos, and to make quality meals for everyone. Keep up the great work!
It is so nice and relaxing watching and listening to you making these wonderful parcels of joy. Thank you for sharing your skills. This was a pleasure to watch. 😊😊❤
Wow! Those look fantastic! You are an excellent teacher. I never knew how to make dumpling skins. Thank you so much for explaining and demonstrating everything so clearly!❤
Just listened to your interview with Allison Stewart on WNYC in New York. Cannot wait to try your technique. I ordered your book from Bookshop.org and unfortunately I don't patronize a certain behemoth and will have to wait a few days to receive it. Are your recipes on line? if not, I will wait for my book for exact measurements. I am excited to try and make your recipes. I wish I was closer to Seattle than Brooklyn NY. I love all food things Asian. Thank you for your expertise. Be well and stay safe!
So I made these today because I love them here at our local Ocean Buffet restaurant...I was surprised how easy they were to make, Thanks for the video...now show us the yummy 😁doughnuts rolled in sugar we find on the buffet, please...
I don’t know Ocean Buffet or the doughnuts. But an easy kitchen hack is to take Pilsbury biscuit tubes you pop open, cut the biscuit dough into halves or quarters, fry them, roll in sugar. 😋
Yes, you should roll out and fill a few at a time. And cover any dough you are not actively working on with a damp tea towel or loosely lay a piece of plastic wrap on it. Hope that helps.
Keep the camera on the pleat making....don't only show part of the technique! Or slow it down once or twice....so you can see what you are doing. Thank you, I love it!
I'm sorry but on the cooking side, 17:54 the dipping sauce should've been put partially in the pan and you should've put more water and flipped it more until the pot stickers were glazed. That's just my preference but how you made the dough was pretty good and I'll try it. How you folded the potstickers was non existent so I'll look and another video again because I want to learn how to fold the dought. I can't make the dough right so I'm using a different recepie
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I hope your entire family sincerely appreciates the hard work you do to make these instructional videos, and to make quality meals for everyone. Keep up the great work!
It is so nice and relaxing watching and listening to you making these wonderful parcels of joy. Thank you for sharing your skills. This was a pleasure to watch. 😊😊❤
Wow! Those look fantastic! You are an excellent teacher. I never knew how to make dumpling skins. Thank you so much for explaining and demonstrating everything so clearly!❤
Ma'am, I think I can smell those potstickers all the way from Tennessee! They look amazing.
Thank you for the effort to make this recipe available. Great instructions. Delicious result.
Such an amazing video it was so much easier then I thought!!!
Thank you. Love pot stickers.
Thank you, very well explained.
Thank you so much to teach me how to use the rolling pin it means a lot to me !❤❤❤
Thank you for all the tips and tricks. I learned something new today 😊
I'm so happy you're making videos! My girlfriend just got me your cookbook! Can't wait to try these!
Steven West Yay! Enjoy! If there’s a particular recipe for which you’d like to see a video, let me know.
Wonderful technique especially of rolling the wrappers and pleating. Thank you for sharing.
excellent, informative video. anyway to use that same dough for noodles? thx
Yes, you can use the same dough for hand-cut noodles.
Great teaching.
Just listened to your interview with Allison Stewart on WNYC in New York. Cannot wait to try your technique. I ordered your book from Bookshop.org and unfortunately I don't patronize a certain behemoth and will have to wait a few days to receive it. Are your recipes on line? if not, I will wait for my book for exact measurements. I am excited to try and make your recipes. I wish I was closer to Seattle than Brooklyn NY. I love all food things Asian. Thank you for your expertise. Be well and stay safe!
I also heard her on WNYC today.
i make dimplinfs all rge time and this wasa an exceptional video thank you so much for the vidro
Why do you have to cook them undefrosted right way, not thawing?
If you thaw them first they will turn soggy and unravel
thank you
You are a wonderful teacher
I'm sure of it, I'm in love
Thanks. I prefer to peel fresh ginger with a spoon. That's a big teaspoon you are using.
Thank you!
❤❤ Ngaa mihi😊😊
I wonder how this will work with almond flour keto dough recipes!
Thank you for teaching but please it's anyway to cook it apart from frying please thank you ma
Great
Yum
So I made these today because I love them here at our local Ocean Buffet restaurant...I was surprised how easy they were to make, Thanks for the video...now show us the yummy 😁doughnuts rolled in sugar we find on the buffet, please...
I don’t know Ocean Buffet or the doughnuts. But an easy kitchen hack is to take Pilsbury biscuit tubes you pop open, cut the biscuit dough into halves or quarters, fry them, roll in sugar. 😋
Link is broken for me :(
Mmmmmm. Yum.
My dough dried out. I think my mistake was to roll out all dumplings prior to filling. Please advise. Thank you.
Yes, you should roll out and fill a few at a time. And cover any dough you are not actively working on with a damp tea towel or loosely lay a piece of plastic wrap on it. Hope that helps.
😊
What size is your cutting board?
Diana Onefourtythree It’s a Boos Block, 24x18 inches.
Hsiao-Ching Chou thank you
I subscribed because then hands god skills.
Yummy! Now I'm hungry! Thanks a lot! 😀
i mean ok, but i searches pitch perfect
My do keeps forming like sand :( mm
Keep the camera on the pleat making....don't only show part of the technique! Or slow it down once or twice....so you can see what you are doing. Thank you, I love it!
I'm sorry but on the cooking side, 17:54 the dipping sauce should've been put partially in the pan and you should've put more water and flipped it more until the pot stickers were glazed. That's just my preference but how you made the dough was pretty good and I'll try it. How you folded the potstickers was non existent so I'll look and another video again because I want to learn how to fold the dought. I can't make the dough right so I'm using a different recepie