Mandy, you are such a delight to was and I have learned so much from you. My daughter and I have now started have dumpling and eggroll wrapping parties. We make up a bunch of your wrapper recipes and the fillings for each. Then we invite people over for a wrapping party and the guests get to take what they have wrapped home with them. Thank you again and keep those videos coming. BTW, I am totally in love with my new Wok.
Have viewers told you they enjoy watching you devour your exquisite food? 10 fingers are not enough to "thumb up" your videos. Absolutely a delight to watch you : )
I love zhong dumplings so much! It's really exciting to see your recipe. If anyone is thinking that making concocted soy sauce might not be worth it, I cannot encourage you enough to try it. It may be my favorite sauce of all time.
I have cooked many of your dishes Mandy , but I have to say , without a doubt , the dipping sauce you made in this recipe is , I can only describe one word , OUTSTANDING!!, it is simply irresistible, I finished the last of it yesterday, in the fridge it seems to develop even more flavours , it’s incredible!!👍
You have taught me how to perfect my dumplingsover the years!!! You have upped my game considerably in regards to cooking many many dishes that were once outside my comfort zone. You taught me traditional recipes and how to execute perfectly as well as inspiring me to try new dishes and have an entire new set if staples in my kitchen
It is my first time to watch this channel and this is the best cooking show I have ever seen so far. I am not a cook nor a foodie expert of any kind. But the very layman, short, simple, straightforward and easy-to-understand presentation, from video to recipe download, is highly commendable. Overall, professionally crafted. What else could anybody ask for?
Mandy you are such a miracle of joy and instruction! I just love your videos and your ideas! And what to say about your English! Your accent is so clear to understand for us not attuned to Chinese! Bless you!
You may show the easy way to make food but I can show you how I can easily eat your food Lol I have been to China, Taiwan (wife is from Taiwan) your dishes take me back Thank you
I love your videos Mandy! You really gave me confidence to start making my own dumplings :) these look very good. Nice sauces and easy description of the steps. Thank you!!!
Ohhh myyyy this is what I’m talking about haha…. Dumplings, don’t know what’s better in life…. Or maybe noodles too lol Mandy I love this recipe, looks so tasty, especially that flavoured soy, can’t wait to make this 💜🌸 Thank you
I love your videos and recipes, Mandy! Really love spicy food so many of your recipes are right up my alley! Learning som much about the potency of Sichuan peppercorns based on their freshness. The fact that Sichuan peppercorns couldn't be imported to the Us until about 2004-5 was news to me-- (I read an article). Got some really fresh ones from Ma la Market so that changed things. Anyway, I so love your content and presentation on these videos. The length of them is perfect and your presentation is very clear (which is so important in cooking videos) . Thanks again and hope you are doing well. I'm a huge fan. Thanks!
@@martijnbuunk Considering I hold a professional license and talk on political comment sections, yeah you don’t need my last name. A lot different than being a cook where I can walk in anywhere with a felony and addiction still get a job
I eat dumplings in a Muslim restaurant in china that's name was nuro jeoz ,that man boiled the dumpling in water shift to a bowel add some beaf broth and seasons like you, but my most favorite part was that beaf broth a mild flavor of Sichuan .now I am in my country and I couldn't find that recipe on internet and I am missing that dumplings so much.
I love this style of dish. I made my own pork dumplings once from scratch, the filling was great the dough was ok, cosmetically speaking and who cares, I'm eating it anyhow. 😋 The black vinegar was my greatest discovery years ago, no dumpling should be eaten without. That plus the chili oil. Food of love, it is. It's definitely more work than a lasagna, and worth that work as well. Great things take time after all. 😊👍🌶💌🍀
I love your recipes and your detailed explanation. Please give me the link of the recipe where you had 2 recipes/methods for the same dough and you divided the dry mixture in half then placed different ingredients in each half. Thanks.
Hi Mandy, I am a big fan of your channel and have tried a variety of your recepies. All came out delicious! I recently have purchased your knives - the are fabulous. I truely recommend them. Now, I love your chop sticks but would like to know why the little "bridges" for placing them when not eating do not come with them. Please commment and please keep the recepies comming!
What an odd coincidence. I just tried this dish for the first time today at a restaurant in Portland. It was really good, I thought I'd like to see if I couldn't make it at home.
Mandy, I love your videos and have made several of your recipes. All have been fantastic. I would love to make these dumplings but the link for the recipe is not correct. It is the same link to your store. Would you be so kind as to share this recipe? Thank you, David
Thank you so much, i love trying your new dumpling recipes. Could i put in a request for a chicken and shrimp dumpling with a spicy peanut sauce :) ? i tried this at a Yautacha (drunken chicken and prawn wonton) in London and i can't find a recipe close to it.
Hieeee Mindy 😁🌹, a so is Chinese dumplings different from Japanese. I bought the dumplings made and there shape like a lotous flower,💓🥰 tasty too. I didn't read the box and only six tiny dumplings 🤣 i
Looks amazing, but I wouldn't say it is easy to make... looks very complicated and time consuming. I get inpatient just making cereal. But it really looks fabulous 🤤
Store bought wrappers are very small here actually, size for making japanese gyoza(if you ever had you know these are usually very small). Would that be the right size?
japanese gyoza is pronounced from the Chinese word jiaozi(餃子), and in Japan, gyoza is a Chinese dish(中華料理). In China, there are many ways to cook gyoza, but in Japan, the most common is fried gyoza. In China, the size of dumplings is different from one place to another.
Somehow I never manage to properly reduce soy sauce... Usually I burn them... but this time I used rock sugar and Sempio korean say sauce (maybe that was the issue? Pearl River would be better?) I used the "Souped up webshop" claypot, lowest heat, but even after 40 minutes the liquid evaporated a bit, but was still very liquidy... and the taste was very sweet, but unbearably salty - like it was scratching my throat and made me cough. I had to pour it out :( any tips what could have gone wrong? The soy sauce? Rock sugar? Too low heat with the clay pot?
"Cilantro"?!? Please spare me from this abomination. Keep cilantro out of food! :D (I love your recipes and videos so much that I forgive you for cilantro.... Almost forgive you.)
@@YueXiong93 Is that true? I have made Indian samosas with chick pea flour instead of the usual wheat flour, and although they did not get soggy, the dumpling skin was more brittle. But I am no chef, so there could be many reasons for that! The next time I plan to experiment using part rice flour with the besan [chick pea flour].
@@grovermartin6874 so the gluten also provides structure, that's why your samosa came out brittle with just chick peas. I don't really know any good replacement for gluten free fried food sadly :(
Mandy, you are such a delight to was and I have learned so much from you. My daughter and I have now started have dumpling and eggroll wrapping parties. We make up a bunch of your wrapper recipes and the fillings for each. Then we invite people over for a wrapping party and the guests get to take what they have wrapped home with them. Thank you again and keep those videos coming. BTW, I am totally in love with my new Wok.
Have viewers told you they enjoy watching you devour your exquisite food? 10 fingers are not enough to "thumb up" your videos. Absolutely a delight to watch you : )
I love zhong dumplings so much! It's really exciting to see your recipe. If anyone is thinking that making concocted soy sauce might not be worth it, I cannot encourage you enough to try it. It may be my favorite sauce of all time.
I have cooked many of your dishes Mandy , but I have to say , without a doubt , the dipping sauce you made in this recipe is , I can only describe one word , OUTSTANDING!!, it is simply irresistible, I finished the last of it yesterday, in the fridge it seems to develop even more flavours , it’s incredible!!👍
You have taught me how to perfect my dumplingsover the years!!! You have upped my game considerably in regards to cooking many many dishes that were once outside my comfort zone. You taught me traditional recipes and how to execute perfectly as well as inspiring me to try new dishes and have an entire new set if staples in my kitchen
It is my first time to watch this channel and this is the best cooking show I have ever seen so far. I am not a cook nor a foodie expert of any kind. But the very layman, short, simple, straightforward and easy-to-understand presentation, from video to recipe download, is highly commendable. Overall, professionally crafted. What else could anybody ask for?
Mandy you are such a miracle of joy and instruction! I just love your videos and your ideas! And what to say about your English! Your accent is so clear to understand for us not attuned to Chinese! Bless you!
I love listening to her accent! She also has a great smile. The recipe for the sauce reminds me of my Organic Chemistry 1A class!!!
I've made it a thing to watch your videos AFTER having eaten. Everything looks so delicious, I get an instant craving if I time it wrong.
I love your channel, thank you for sharing your videos and content
Holy smoke. made these over the weekend, gotta be the best I ever made. wife, kids and me couldn`t stop eating them. AWESOME.
Mandy - Can you steam the dumplings instead? You give such wonderful directions! Thanks for being such a natural teacher!
You may show the easy way to make food but I can show you how I can easily eat your food
Lol
I have been to China, Taiwan (wife is from Taiwan) your dishes take me back
Thank you
Thank You Mandy !! 👍👍👍👍👍👍
I love Mandy. I love her recipes. I love this channel. ❤️
One of my favorite dumplings! Thanks for this recipe!!
Your recipe for 5 spice powder is AMAZING!!!
Thank you dear Mandy ❤as always 😊! Your videos are so very informative and enjoyable! 😊
Ooh wonderful recipe! I have tried these long ago and now I know how to make them! Thank you.
Wow! looks so delicious. I'll try definitely.
Very good! I find using cornstarch flour best to keep them from sticking
Delicous. Thank you for sharing Manfy.
The dumplings look scrumptious!!!
Happy Spring, Mandy! Many thanks to you for your endless knowledge and helpful hints that truly helps. 💜💜💜
I love your videos Mandy! You really gave me confidence to start making my own dumplings :) these look very good. Nice sauces and easy description of the steps. Thank you!!!
🎉
Go John Go! 😄
Ohhh myyyy this is what I’m talking about haha…. Dumplings, don’t know what’s better in life…. Or maybe noodles too lol
Mandy I love this recipe, looks so tasty, especially that flavoured soy, can’t wait to make this 💜🌸
Thank you
Another great recipe Mandy
Many thanks
I love dumplings. Your dumplings are beautiful. Great Video Mandy!!👍🏾👍🏾
Thats fantastic Mandi. You're the best.!
I love your videos and recipes, Mandy!
Really love spicy food so many of your recipes are right up my alley! Learning som much about the potency of Sichuan peppercorns based on their freshness. The fact that Sichuan peppercorns couldn't be imported to the Us until about 2004-5 was news to me-- (I read an article). Got some really fresh ones from Ma la Market so that changed things. Anyway, I so love your content and presentation on these videos. The length of them is perfect and your presentation is very clear (which is so important in cooking videos) . Thanks again and hope you are doing well. I'm a huge fan.
Thanks!
I’m not scared anymore, I’m gonna learn and try your recipes!
😂 why should you be scared in the first place?...😂
@@martijnbuunk My comment wasn’t exactly serious.
@@TonySomething. Aaah, didn't got that but after reading you lost your last name somewhere I had to get it the first time... Wont happen again bråh😂
@@martijnbuunk Considering I hold a professional license and talk on political comment sections, yeah you don’t need my last name.
A lot different than being a cook where I can walk in anywhere with a felony and addiction still get a job
Love the swirl technique, thanks for sharing
Cảm ơn bạn rất nhiều đã chia sẻ công thức nấu ăn quá tuyệt vời , chúc bạn có nhiều sức khỏe
Amazing job thank you Mandy. Have a grat day
Seriously awesome
Looks so good!!😊
I eat dumplings in a Muslim restaurant in china that's name was nuro jeoz ,that man boiled the dumpling in water shift to a bowel add some beaf broth and seasons like you, but my most favorite part was that beaf broth a mild flavor of Sichuan .now I am in my country and I couldn't find that recipe on internet and I am missing that dumplings so much.
I love this style of dish. I made my own pork dumplings once from scratch, the filling was great the dough was ok, cosmetically speaking and who cares, I'm eating it anyhow. 😋
The black vinegar was my greatest discovery years ago, no dumpling should be eaten without. That plus the chili oil. Food of love, it is. It's definitely more work than a lasagna, and worth that work as well. Great things take time after all. 😊👍🌶💌🍀
Thank you for the recipe 👍🏻
Are you just as sweet off camera!? You are so lovely! TY from CA!
That looks delicious Mandi. I will make this 🙂
I love your recipes and your detailed explanation.
Please give me the link of the recipe where you had 2 recipes/methods for the same dough and you divided the dry mixture in half then placed different ingredients in each half.
Thanks.
Hi Mandy, I am a big fan of your channel and have tried a variety of your recepies. All came out delicious! I recently have purchased your knives - the are fabulous. I truely recommend them. Now, I love your chop sticks but would like to know why the little "bridges" for placing them when not eating do not come with them. Please commment and please keep the recepies comming!
Looks soooo good
Measurement in grams instead of tea/table spoons, cups etc. 🥳🥳🥳🥳. Finally
Another amazing dish x
Bonjour Mandy! Je suis française et tes recettes sont tellement délicieuses ! Merci beaucoup ! ❤
What an odd coincidence. I just tried this dish for the first time today at a restaurant in Portland. It was really good, I thought I'd like to see if I couldn't make it at home.
Thanks Mandy
Thanks for the video 😊
Do you ever use culantro…the long leaf cilantro? I love it better than regular cilantro. Could I use it in this recipe?
Looks totally delicious ❤
Hi Mandy. Thank you for this recipe. Where can I buy the glass vessel you cooked the sauce with.
i love your videos
Will be making. I hope to buy your wok and pan soon!
Mandy,
I love your videos and have made several of your recipes. All have been fantastic. I would love to make these dumplings but the link for the recipe is not correct. It is the same link to your store. Would you be so kind as to share this recipe?
Thank you,
David
I like that glass saucepan.
thanks again!! :)
These look aaahmeeeuuuuzing❤
Thanks a million🙏🌹🙏🌹🙏🌹🙏🌹 so happy to follow you to learn amazing chinese cuisines😋😋😋😋🙏🙏 Dear Mandi here 钟 what means🙏🙏🙏🙏
Mandy- I love love your recipes! They bring me so much joy. Is it possible for you to do a Salt and Pepper chicken recipe sometime?
I am so happy I found your channel 🙏🏻 thank you! ❤
Thank you so much, i love trying your new dumpling recipes. Could i put in a request for a chicken and shrimp dumpling with a spicy peanut sauce :) ? i tried this at a Yautacha (drunken chicken and prawn wonton) in London and i can't find a recipe close to it.
Hey Mandy! I love your videos. Unfortunately, I can't eat wheat/wheat gluten. Can this recipe be made with rice flour?
Dumplings are from the North, but it's the Southerners who have perfected them.
needs to replace wooden chopsticks every 6 months
me: has wood chopsticks well over 15 years old 😐😐
奥様、レシピありがとうございます
Cool 👍🏻👍🏻
I struggled greatly with stretching the dough out enough to put in enough filling. Does the mile high altitude affect this??
Hieeee Mindy 😁🌹, a so is Chinese dumplings different from Japanese. I bought the dumplings made and there shape like a lotous flower,💓🥰 tasty too. I didn't read the box and only six tiny dumplings 🤣 i
Looks amazing, but I wouldn't say it is easy to make... looks very complicated and time consuming. I get inpatient just making cereal. But it really looks fabulous 🤤
Do you have a ' Better Than Takeout ' fried chicken wing recipe?
Store bought wrappers are very small here actually, size for making japanese gyoza(if you ever had you know these are usually very small). Would that be the right size?
japanese gyoza is pronounced from the Chinese word jiaozi(餃子), and in Japan, gyoza is a Chinese dish(中華料理). In China, there are many ways to cook gyoza, but in Japan, the most common is fried gyoza. In China, the size of dumplings is different from one place to another.
man i wanna try this so bad
New here, i like your videos
I didn't have any cilantro, so I just put in a little squirt of dish liquid. That should be ok, right?
Somehow I never manage to properly reduce soy sauce... Usually I burn them... but this time I used rock sugar and Sempio korean say sauce (maybe that was the issue? Pearl River would be better?) I used the "Souped up webshop" claypot, lowest heat, but even after 40 minutes the liquid evaporated a bit, but was still very liquidy... and the taste was very sweet, but unbearably salty - like it was scratching my throat and made me cough. I had to pour it out :( any tips what could have gone wrong? The soy sauce? Rock sugar? Too low heat with the clay pot?
The all purpose flour in my country always make the dumpling wrappers come out too thick for some reason. If I make it too thin it just breaks
In the beginning did you say, "Welcome to SOUP DUMPLING RECIPES"?😆🤭
"Souped up recipes" That's the name of her page.
I am hungry
❤❤❤❤
I want to eat this so much… i just know im too inpatient to make it.
You have very pretty hands. 😊
❤
我爱你Mandy!!!
calm down
🤤🤤🤤🤤
I'm going to go to the local convenient easily accessible low-priced Asian grocery store to buy a "spatchelor", asap...
I love knowing the authentic way. But I’m lazy and tired and always take shortcuts 😅
非常喜欢你的视频，跟你学会了很多东西。有个建议想提一下，就是我们特色的东西能用中文名发音直接翻译吗？ 比如饺子翻译成Jiao zi， 包子翻译成Bao zi ，月饼为Yue bing。 因为我发现饺子都快成日本的东西了。 因为日本翻译就是饺子的日语发音Gyoza. Zha Jiang mian 炸酱面,我们再不用这个名字就要成为韩国的了。 日本人的态度是管你懂不懂，就是用日语发音直接音译，结果却是更加的让人记住了, 炸酱面和饺子明明是从中国传到日本韩国的，还没有那么久远，结果已经有很多人以为是韩国日本的东西了。不管是普通话音译或者粤语都可以保留我们的饮食文化. 我们再不行动起来以后就真要丢失了。只有音译才能保护我们的文化。Jiao zi 比Dumpling 好。
确实，就算日本人自己都说饺子是中华料理，但翻译命名真的重要，dumpling本意是汤团，本来就该叫作jiaozi而不是dumpling
@@tadhu8570 是的，为了我们的子孙后代，我们应该行动起来。因为文化就是财富。饮食文化更是了。
I love you
Pancake dough will do. Too lazy to use white flour.
"Cilantro"?!? Please spare me from this abomination. Keep cilantro out of food! :D
(I love your recipes and videos so much that I forgive you for cilantro.... Almost forgive you.)
I don't eat pork... what about lamb?
One day please share a gluten free option for us poor coeliacs ❤️
Dumplings with no gluten will just get soggy, the protein is needed to prevent that.
Have you seen her egg wrapped dumplings? ruclips.net/video/70D3CdOKx_Y/видео.html
@@YueXiong93 Is that true? I have made Indian samosas with chick pea flour instead of the usual wheat flour, and although they did not get soggy, the dumpling skin was more brittle. But I am no chef, so there could be many reasons for that!
The next time I plan to experiment using part rice flour with the besan [chick pea flour].
@@grovermartin6874 so the gluten also provides structure, that's why your samosa came out brittle with just chick peas. I don't really know any good replacement for gluten free fried food sadly :(
❤ from India