I think why the Chinese guy told people to push a little bit at the bottom of shumai is to avoid the skin become sticky. Therefore, when the shumai is done and being lifted by chopsticks, it will not be too sticky on the steam paper.
interacting with your audience and having us basically vote for a thumbnail is really great, i feel like you truly care about what you give your audience. keep up the wonderful work.
I've got a metal couscous pot with holes in it that fits onto one of my 28cm deep sauté pans, ideal for steaming... Cut a round piece of oven parchment paper to size, fold it and fold it again a couple of times, then take a paper hole punch to make holes in it... Works a treat... I've got the bamboo steamer baskets as well, but the couscous pot just works better, since it all fits together better..
Pushing the center of the bottom helps keep the shape, reducing the chances of breaking up... the same reason why most bottles are also not flat bottomed. I love your style!
The receipes are so impressing, I can approve as a Chinese that they looks so good and tasty. There is a small tip that Japanese are using on the potsticker(gyoza) that you can add starch water (simply mix half spoon of corn starch and one spoon of water) instead of pure water to get even more crispier bottom.
Luv your work, Uncle Andy!.. My 2 cents worth, cook the pot stickers in a cornflower slurry for extra crispiness with overhang, soup dumpling put your sauce on the dumpling spoon first, then the dumpling, and pierce the dumpling with a chopstick and let all that soup juice mix with the sauce before eating.
Just watching the Shumai section and already learnt 3 tips. The cutting off the sides is great firstly because a lot of wonton wrappers I have bought are dry and have maybe freezer burn on the edges, and secondly the rounded shape and getting rid of the excess. The last tip on keeping them wet was a facepalm moment for me, trying to fold the last few sheets and them cracking was infuriating. Great vid, have a good one
Thank you for sharing chef Andy have a blessed day stay safe and healthy. Yumminess on all the dumplings my favorite food. I love the soup dumplings and pumpkin amazing. 😋😋😋🙏❤🙏❤🙏
I wonder whether other leaves or vegetables would be better for this purpose. I thought about shiso (a.k.a. perilla) leaves, which are used in Japanese and Korean foods, and apparently there are recipes out there for shiso-wrapped dumplings. I also found a site that suggested wrapping Asian food in bok choi. The grape leaves might be fine, but they're not typical in East Asian cuisine. I'd love to hear how they work.
@@jannasaslaw9986 I have used both grape leaves and white cabbage. Both work nicely, But do not stick like pastry. So sticking them with a toothpick, or tying with a thread or cooking tightly packed to get the shape to stay.
Dim sim day. My favourite day. When I was a kid I used to work at my dad's chinese restaurant. I would stand their for hours (or it seemed like hours) packing dim sims. Ours were pork, finely shredded cabbage and a little bamboo shoot. My hands would ache, but then we'd pop the steamers on the massive woks of steaming water and a few minutes later we'd enjoy the pay off. Steaming hot fresh dim sum for lunch To pack the skins we used a (western) metal soup spoon to pack the skins. Make a circle with your thumb and fore finger - well really a 'C' the finger and thumb don't need to touch - depends on the size you want. Sit the skin on the circle take a spoon of filling, pop it on the skin and then push down with the spoon. Done! . We did the same thing with damp chux for the dim sum pastry and rice paper spring roll skins.
Love this video, I’m trying to learn how to learn how to make Bolivian Saltenas, they are like a cross between a empanada and soup dumpling. I think ima take some steps from this
Посередине классические вареники (готовят в Украине и на юге России, с капустой, картошкой, вишней и тд), а слева больше похоже на манты (готовят на Урале, в основном тюркоязычные народы - татары, башкиры). Справа ??😅
@@Donut.Pon4ikNyet. In this case all of his dumplings were Chinese and Japanese traditional dumplings. Andy could make a world dumpling series, because everyone loves dumplings!
Great work and great tutorial! To me, I would pre-process the grounded meat by adding some salt and keep stirring it clockwise for a few minutes before adding other ingredients, that enhance your filling's texture to another level.
i made the Tangbao in this video (-crab meat cus i forgot to buy it) They are amazing. made the soup stock with pig tail instead of trotters but i doubt that changes the flavour much. I would recommend adding 1 extra stock cube per dumpling, cus it tastes realy good!
Yes, and apparently in Aussie they call shallots what I would call a spring or green onion, whereas for me a shallot looks like a pointy oval onion with rosy skin. The more you know!
In our home we usually just boil pork skin and use food processer to break it down into gel consistency, put it into fridge and use it in place of the stock gel in the soup dumpling receipe, I don't know the detail but it may be a easier way to produce the stock jelly.
Looking at yr picture on the cover of yr book Andy. Folded arms represent a "barrier". Maybe, for yr next book a photo of you sharpening yr knife would b more appropriate. Should b yr trade mark! Just a thought 🤗 Keep up the great work!!
Hey Andy I’m a huge fan I like the food you cook I want to learn how to cook these amazing food . Do you have any recipes that you can lend to me that would be a great step for a newbie cook
7:55 It took me a few tries to understand, but did you mean to say tōgarashi? Tōgarashi (唐辛子) means chili pepper in Japanese. I'm pretty sure the round can is shichi-mi tōgarashi (七味唐辛子), which means seven-spice chili pepper. That can is not the typical red though, it's yellow/gold, which could be yuzu-shichimi (ゆず七味), a yuzu-flavored seven spice mix! That line of products by Yawataya is pretty popular in Japan, and you can even go to the store and pick the spices you want to make an original mix! Can't wait to receive your book by the way!
For the crab if you're like me you can go to the shore and put out some pots to try to catch them. Nothing tastes as good as crab you caught on your own.
Funny thing with soup dumplings. English speaking people call them dumplings but in Chinese it's called "Xiao Long Bao", noting the Bao part, it is not called a dumpling in Chinese. The common dumpling in China is called Jiaozi. This means that the English word Dumpling isn't a direct one to one translation with the Chinese dish as it groups Bao, Jiaozi, Siu mai (Which my mum coming from Shanghai calls dim sims in English) and probably many other. It turns out that the English word Dumpling actually has German origins, which might explain this.
Question regarding the cook book; In which units will the measurements be in? I don't want to have to convert units everytime I read it, but I really want to buy one!
That small divot will help it not stick where ever it sits.
😅
And it will stop them from rolling over.
Dhrupad Gupta is Chinese 😅
Also the small pocket fills with heat and can cook the meat below a little bit better
Don't throw away the edges of the wonton wrappers.
You can deep fry them to make crispy garnishes for soup or congee.
or just snacks
True but he teaching and focusing on dumplings only not what to do with the edges of wonton wrappers
@@Slidiusand that is why it's good to have these tip bits in the comments :D
Do you remember when you had the series where you made people’s favorite dishes? This is mine. Thanks Uncle Andy
00:25 pork prawn dumpling
03:36 pork-crab soup dumpling
07:03 pumpkin miso dumpling
09:01 sauces
09:42 steaming the dumplings
10:22 frying the potsickers
the divet in the center makes it cook more evenly!
much like the hole in the donut 😊
I think why the Chinese guy told people to push a little bit at the bottom of shumai is to avoid the skin become sticky.
Therefore, when the shumai is done and being lifted by chopsticks, it will not be too sticky on the steam paper.
interacting with your audience and having us basically vote for a thumbnail is really great, i feel like you truly care about what you give your audience. keep up the wonderful work.
I voted for this thumbnail!
Thanks Chef!
Love it! Can't wait till my copy of your cookbook arrives ^^
Best regard from Germany
I love dumplings too. Good ole southern chicken and dumplings with some mashed potatoes, string beans from the garden and buttermilk biscuits.
I've got a metal couscous pot with holes in it that fits onto one of my 28cm deep sauté pans, ideal for steaming...
Cut a round piece of oven parchment paper to size, fold it and fold it again a couple of times, then take a paper hole punch to make holes in it... Works a treat...
I've got the bamboo steamer baskets as well, but the couscous pot just works better, since it all fits together better..
Pushing the center of the bottom helps keep the shape, reducing the chances of breaking up... the same reason why most bottles are also not flat bottomed. I love your style!
My dipping for that would be, 2 parts soy 1 part calamansi juice a tiny tiny bit of sugar for balance, toasted garlic, chilli oil.
Potstickers are my absolute FAVORITE!!! Love all your videos!! Much love from Pennsylvania, USA.
It is an unalloyed joy to watch your videos. Thank you!!🎉
The receipes are so impressing, I can approve as a Chinese that they looks so good and tasty. There is a small tip that Japanese are using on the potsticker(gyoza) that you can add starch water (simply mix half spoon of corn starch and one spoon of water) instead of pure water to get even more crispier bottom.
Living in Flushing, Queens, NYC.... I'm in the largest Chinatown in the USA. These all look amazing, and that broth has to be fantastic!
Luv your work, Uncle Andy!.. My 2 cents worth, cook the pot stickers in a cornflower slurry for extra crispiness with overhang, soup dumpling put your sauce on the dumpling spoon first, then the dumpling, and pierce the dumpling with a chopstick and let all that soup juice mix with the sauce before eating.
Just watching the Shumai section and already learnt 3 tips. The cutting off the sides is great firstly because a lot of wonton wrappers I have bought are dry and have maybe freezer burn on the edges, and secondly the rounded shape and getting rid of the excess. The last tip on keeping them wet was a facepalm moment for me, trying to fold the last few sheets and them cracking was infuriating. Great vid, have a good one
I love how you acknowledge that the pot stickers are a “modern “ version. But still tasty.
I have wrappers in my fridge. I gotta get cooking. Thanks for the recipes. They all look yummy.
Thank you for your detailed explanations how to make so good dumplings.
Thank you for sharing chef Andy have a blessed day stay safe and healthy. Yumminess on all the dumplings my favorite food. I love the soup dumplings and pumpkin amazing. 😋😋😋🙏❤🙏❤🙏
I’m gonna cry, thank you so much for this ❤
nice mouth watery food chef watching from PHILIPPINES 🇵🇭 siomai is best for me matching chili garlic and splash of lemon.
Andy my son is a major dumpling consumer, this is truly a life saver!! Thank you mate 😁👍🏻
OMG! I love that huge cutting board!👍
I just was diagnosed with diabetes. I LOVE dumplings but i am not allowed the skins😮. So I got some grape leaves and I'm ready to roll❤
Steam your grape leaves until they soften. Toothpicks are helpful to hold the shape.
@@Nembula
I love grape leaves. I still haven't found them in any market where I live.
Do you steam the grape leaves prior to or after stuffing them?
I wonder whether other leaves or vegetables would be better for this purpose. I thought about shiso (a.k.a. perilla) leaves, which are used in Japanese and Korean foods, and apparently there are recipes out there for shiso-wrapped dumplings. I also found a site that suggested wrapping Asian food in bok choi. The grape leaves might be fine, but they're not typical in East Asian cuisine. I'd love to hear how they work.
@@dee_dee_place prior to soften them. I try to pick enough to freeze some when they cool a bit.
@@jannasaslaw9986 I have used both grape leaves and white cabbage. Both work nicely, But do not stick like pastry. So sticking them with a toothpick, or tying with a thread or cooking tightly packed to get the shape to stay.
I appreciate that you held a poll for which thumbnail is best and while the one I chose didn’t win you honored the results. 🎉
thanks Andy.
Very good attempt. The first batch I'd add scallion water. 2nd batch I'd cut the gelatin into brunoise size, and the more pleats before closing it
Thank you so much Andy! An excellent video. Can’t wait for your cookbook to arrive!
Thank you chef👌!
Currently, my favourite RUclips chef
Thank you Andy for making Xiao Lung Bao!!
Makes me hungry & crave whenever he cooked something 😅
Perfect. Thank you
Totally famous and yet so humble..thank you Andy for sharing your skills..🔪🔪🔪 😊
Can't wait for your cookbook to get here.
Aahhh centimeter, so satisfying
Dim sim day. My favourite day. When I was a kid I used to work at my dad's chinese restaurant. I would stand their for hours (or it seemed like hours) packing dim sims. Ours were pork, finely shredded cabbage and a little bamboo shoot. My hands would ache, but then we'd pop the steamers on the massive woks of steaming water and a few minutes later we'd enjoy the pay off. Steaming hot fresh dim sum for lunch
To pack the skins we used a (western) metal soup spoon to pack the skins. Make a circle with your thumb and fore finger - well really a 'C' the finger and thumb don't need to touch - depends on the size you want. Sit the skin on the circle take a spoon of filling, pop it on the skin and then push down with the spoon. Done!
.
We did the same thing with damp chux for the dim sum pastry and rice paper spring roll skins.
I was excited to see the pumpkin miso dish as a vegetarian. Thank you❤
Andy! Looks delicious! Thanks for sharing! Peace ❤
Bloody lovely mate. Soup dumplings. Favourite of mine too.
Delightful video!
I like!
Like many more from you Andy!
Stay strong!
Good job Andy, I've always had these growing up. You made something that looks so yummy!
He's the best. I made a few things.😊
Love them. I need to Lesotho make pot stickers 🙏🙏🔥🔥👏🏼👏🏼
Love your videos!!
Soup dumplings and potstickers are absolute crack for me.
If you’re in NA, prawn is the bushwhacker word for crawfish. You can get it in your local slow-moving stream. Or almost anywhere in the south
I am inspired to make pot stickers and steamer dumplings today❣️. I have a little gadget that lets me cheat on my "technique" for stuffing❤
Me too and I still haven’t used it, I have all but the green prawns and then will make these
Uncle Andy delivers again!
Andy is the best :)
Love your recipes
Hungry already 😂❤
Love this video, I’m trying to learn how to learn how to make Bolivian Saltenas, they are like a cross between a empanada and soup dumpling.
I think ima take some steps from this
Nice one Chef!! Another great video.
Great thumbnail 💯👌😉
Посередине классические вареники (готовят в Украине и на юге России, с капустой, картошкой, вишней и тд), а слева больше похоже на манты (готовят на Урале, в основном тюркоязычные народы - татары, башкиры). Справа ??😅
@@Donut.Pon4ikNyet. In this case all of his dumplings were Chinese and Japanese traditional dumplings. Andy could make a world dumpling series, because everyone loves dumplings!
Great work and great tutorial! To me, I would pre-process the grounded meat by adding some salt and keep stirring it clockwise for a few minutes before adding other ingredients, that enhance your filling's texture to another level.
my grandmother would use the trimmed off siumai skin on sweet soup with with eggs.
I always wanted to taste those soup dumplings (xiaolongbao) and now I know how it’s made.
You can also use paper coffee filters in your steamer
Daumen hoch ✨️💯👍
Your videos are great!
ครัวสวยมากค่ะ เชฟ! 😊
i made the Tangbao in this video (-crab meat cus i forgot to buy it) They are amazing. made the soup stock with pig tail instead of trotters but i doubt that changes the flavour much. I would recommend adding 1 extra stock cube per dumpling, cus it tastes realy good!
Baozi and dumplings are my favorite! Do you have a buffalo wings recipe? I would love to see you cooking that. Cheers!
The divot in the bottom makes it taste good
Love the video Andy as always I’m a huge fan. Just a small note at 8 min mark it’s togarashi not taragoshi. 😂
Yes, and apparently in Aussie they call shallots what I would call a spring or green onion, whereas for me a shallot looks like a pointy oval onion with rosy skin. The more you know!
Very nice dumplings I’ve been wanting to make veggie dumplings 🥟 that will have lots of flavor 🍽️
Please please please make sheng jian bao. Slightly thicker, fried, soup dumplings. They're possibly the best thing I've ever eaten.
Whenever a dumpling gets a little push underneath its to make it look plump with less filling. I was told by a Chinese cook 😊
In our home we usually just boil pork skin and use food processer to break it down into gel consistency, put it into fridge and use it in place of the stock gel in the soup dumpling receipe, I don't know the detail but it may be a easier way to produce the stock jelly.
Looking at yr picture on the cover of yr book Andy. Folded arms represent a "barrier". Maybe, for yr next book a photo of you sharpening yr knife would b more appropriate. Should b yr trade mark! Just a thought 🤗
Keep up the great work!!
I absolutely love dumplings but I’ve never made them from scratch. Time to throw a dumpling party I think. 🎉
Keep it up dude! 😊😊
Hey Andy I’m a huge fan I like the food you cook I want to learn how to cook these amazing food . Do you have any recipes that you can lend to me that would be a great step for a newbie cook
Uncle Roger will be proud of you using MSG!
Pre-Ordered your cookbook mate! Bummed it doesn't go out until September for the states. But looking forward to it all the same
7:55 It took me a few tries to understand, but did you mean to say tōgarashi? Tōgarashi (唐辛子) means chili pepper in Japanese. I'm pretty sure the round can is shichi-mi tōgarashi (七味唐辛子), which means seven-spice chili pepper. That can is not the typical red though, it's yellow/gold, which could be yuzu-shichimi (ゆず七味), a yuzu-flavored seven spice mix! That line of products by Yawataya is pretty popular in Japan, and you can even go to the store and pick the spices you want to make an original mix!
Can't wait to receive your book by the way!
The thumbnail made it!!!
That’s a funny looking shallot
Oh my days, he knows the damn Shaomai/Shumai. Andy is him. Periodt.
I make spinach dumplings little bit different and chicken mince dumplings
Smoothest 1080p50 👌🏼
I could eat dumplings all day.
Korn flour is back ❤❤❤❤
Hello from British Columbia Canada
🇨🇦🖐👍❤🎪🎠👸🎨🖌🌲🚐🌳🏞
For the crab if you're like me you can go to the shore and put out some pots to try to catch them. Nothing tastes as good as crab you caught on your own.
Great!! If you did a pumpkin and bacon ravioli what sauce would you make to compliment the dish ? Love your videos !!
I would do a sage brown butter.
First and i love your videos andy
Fun fact: Gyoza is Japanese. The chinese boil their Gyoza, the style of frying it like you see in the video is Japanese. My favorite.
Chinese onions, ginger blend them until their juice come out and put it into the pork mince. That will be better.
I think the dent on the bottom is for expansion it stops it from rolling over when cooking
fire thumbnail
Those soup dumplings look a lot like Georgian Khinkali, those too are full of juice when you eat them.
So that’s how you cook gyosa without burning it. 😉
Minced carrots work as a garnish for those who can't get, afford or disike caviar.
Wow nice thumbnail!
Funny thing with soup dumplings. English speaking people call them dumplings but in Chinese it's called "Xiao Long Bao", noting the Bao part, it is not called a dumpling in Chinese. The common dumpling in China is called Jiaozi. This means that the English word Dumpling isn't a direct one to one translation with the Chinese dish as it groups Bao, Jiaozi, Siu mai (Which my mum coming from Shanghai calls dim sims in English) and probably many other.
It turns out that the English word Dumpling actually has German origins, which might explain this.
Question regarding the cook book; In which units will the measurements be in? I don't want to have to convert units everytime I read it, but I really want to buy one!
Normal measurements as per his website .. ml, tbsp. etc 😊
Thk God. Hate using scales, oz , grams ...ugh 😢