When I was a kid, I used to get those in a breakfast stall in Shanghai, 2 for a dollar. Never knew that much work has to go into them. It is amazing how much of common daily food in China actually came from Imperial chefs serving the emperor.
Made these for my friend's birthday, she's been missing home and these brought her right back. Absolutely perfect recipe!! They're not as difficult to make as it looks either! Everyone should totally try making these!! Thank you so much for making my friend's birthday special ^-^
You are so much fun to watch and your recipes are incredible. I’m a chef myself and not many cooking channels entertain or captivate me...your’s does. Very well done, great instructions, short and to the point, clean and the food ROCKS.
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
I made these yesterday. They turned out well. About half of them leaked 😢. The large size makes for easier folding practice. Thinning the edges helps keep from making a large wad of wrapper on one side, keep the wrapper more uniform in thickness. Thanks for sharing!
"I'm not kidding. Seriously." That tells me pretty much all I need to know - this is an amazing presenter, she's fun to watch and to listen to, and the prep, explanation, and technique are excellent. I cannot wait to try these. THANKS!
I tried this recipe today. I did not have all the same ingredients like you. So I supstituted the soybeansauce with miso, I had no 5 spices powder or dark soysauce so I put in more oystersauce and pepper. And mine weren't juicy at all but I think I poked them a lot🙈 They were really tasty and easy to make. The skin was so delicious after frying. Thank you for this recipe💖
454 grams is 1 pound, this helps take the edge off measurements Americans aren't used to 😁 Your video presentations are so detailed and excellent. You make it easy to follow your recipes. LEEKS are very big, long thick green leaves, usually discarded or saved to make vegetable broth, (waste nothing) used in cold soups - cold leek and potato soup. Spring onions are scallions, in America - the rest of the world calls them Spring Onions 🤷🏼♀️. The cast iron skillet brought me here - - I did put my name on your WOK LIST - hvn't heard anything, yet 🤞 Thanks again for your great video presentations and for including the ingredients and measurements in your description and video 👍❣👏👏
I had something similar in Weifang, shou guang city near the train station. Some of the bao Zhi in Hunan province, Yueyang city had to much oil in them. You had to tear a small hole in the bao Zhi and get rid of the oil. I burnt my mouth a couple of times. The eggplant and pork mince was the best dish in Yueyang. I love your channel.
Mandy after rewatching the part where you pleat the dumplings about 20 times I finally nailed them.......they were absolutely delicious & I couldn't believe how quickly they disappeared. You are such a great teacher & as I just got your wok I can't wait to season & use it. Thank you for all the time & effort you put into your fabulous videos.
These look so good!!!! I wish I had time to make these before work!!! They look so yummy!!! I'm going to be dreaming of these all night at work.... ;-) Maybe I'll make some this weekend for Easter. They would be a nice little thing for my mom to be able to heat up & snack on. She doesn't cook much and relies on frozen dinners because its hard for her to stand & get around. Thank you so much for all the work you do to put these videos together!!!! I have learned SO many things and new dishes to cook & love exploring the little Asian market near my work!
Made these last night. Great instructions, fantastic taste. Well worth the time and effort. Thank you very much for taking the time to make this video and sharing your recipe they turned out perfect.
@@MamaGenn A sensible cook keeps at least two cutting boards (Meat/Veg) and, provided you keep them clean, a good dose of everyday bacteria is quite healthy.
Just made these. Done it twice now, first time I used lamb instead of beef. Both times absolutely delicious! Gave some to a friend too and she was also amazed. Thank you!
Ever since I was a little girl, Chinese dumplings were one of my absolute favorite foods when my family would get Chinese food from our local spot. I've tried sometimes to make them for fun. I think your video will prove the most helpful to get the dough done correctly. I had no idea dumpling dough needs so much work.
Thank you very much for the recipe. I've cooked the dumplings today and we have only three left by the evening. Thank you for all the advice and details that you give in your videos - they turn cooking into real pleasure, and the result is guaranteed. You're a super teacher.
I’ve subscribed some time ago and have enjoyed your videos. My favorite part of almost every video you product is you links to the resources for the ingredients. This is very helpful. I do also like your suggestions on possible substitute ingredients. Again very helpful. Thank you.
I had to rewind it like 5 times to see that pleating technique 💯This is the only channel that makes me feel comfortable making Chinese takeout in my home 🙌🏽
Looks awesome! Thank you for sending this out to it to us. I definitely want to give this a try! My wife Sharon loves pot stickers, so maybe this will be a “NEW” favorite!!!
Wow.....these look delicious. I'm gonna try to make them using ground Turkey to cut down on the grease...(sorry...I mean "juice"..😁) Keep up the great recipes!!!
Just had it yesterday here in Taoyuan Taiwan. Definitely it’s One of my most favorite comfort foods every time I come Taoyuan. You have the lovely voice, great cooking skill, thankful tips giving and wonderful presentation. Wishing your millions subscribe soon.
Hey Mandy! Another delicious dish!! Wow, could eat the whole plate! Lol ; ) Thank you for all the love you put into every recipe...your amazing! Big ((Hugs)) and Love from Texas!! xo : )
Well last night I gave this a go. i was really pleased with the dough. I followed your instructions completely. when rolled out it was not as stiff looking as yours looked. picking it up off of the counter it did not tear. The filling I followed the instruction. i don't know what I was expecting it just seemed to be missing something. thanks
I really really want to try this. Look so delicious! I love the shape. Looks kind of like a knob to me, rather than door nail. Yours are so beautiful, like a perfect shape. And the juice!!! Wow! Thank you for all of your hard work putting these teaching videos together for us!
I just love your videos and your recipes. You explain everything in such a great , fun way. I love your aromatic water idea. You really are a knowledgeable chef. ❤️👍
I will definitely try these!! They look amazing!! I was going to ask you to help me find a recipe that I love at a Nashville/Brentwood, TN restaurant. It’s a Lamb Congquing ... it’s lamb slices with jalapeño pepper, Szechuan peppercorns, dried red chilies with a smoky sauce. It’s so amazing I dream about it! I literally could eat this dish everyday! The restaurant is Corner Asian Bistro. Authentic Chinese food (they do have an Americanized Chinese menu as well) but the Chong Quing Chicken is good as well. But the Chong Quing Lamb is just so amazing! I love all your videos so much!
If you put a hair tie snugly on your wrist, on top of the glove, it will keep it from sliding down off of your hand while you are mixing the meat. I had to come up with this trick myself years ago when I still had very petite hands and fingers and no gloves actually fit "like a glove", lol. Hope my tip helps.
Made this for dinner tonight Mandy, my husband LOVED it, so did I! Also made your garlic eggplant recipe as a side. I can't say I got that amount of juice in my dumplings, I think I probably pierced all of them haha. But it was still amazing and going straight into the home cookbook! Thank you!
You are a wonderfully kind and good teacher!! Thank you so much for sharing I tried your recipe today. It was my first attempt to fold a dumpling with the crimping technique you so skillfully do. I finally nearly got the knack of it. I was able to adapt your hot water-cold water technique of making the dough in my bread maker. I'm sure I can do it better next time. Would you please be so kind as to share the Chinese characters for the name of the hot water/ cold water method? I can't tell you how pleased I am at having learned all that I did today. You are wonderful. Good Fortune!!
Add five spice to soybean paste and mix, and you will not have problems with it floating. Thanks for tip on how to add hot water to flour and mixing. Never heard of this before. I believe it will help a lot in making the dough have a different texture than what I am using now.
My friend and I made these today and its honestly one of the best things I've ever eaten. Love the way you teach and cook. P.s. these some how get better the longer they cool!
This is a wonderful recipe! I ordered your wok tonight and can't wait. I have a wok, but yours is BEAUTIFUL, plus it's a way to support your work! Thank you!
Yay, I'm a new sub just now. I've wanted to learn Chinese cooking for awhile, not sure why I never looked on RUclips before. I'll this my first. Thanks.
Here just watching WTH is a dumpling. These do look good and pretty easy to make. If you think of it, it's a less modular equivalent to a hamburger. I'll probably end up making something similar with a bit of cheese and some thicker sauce inside.
Hi I love watching you and your videos you always make me happy. You also explain everything perfectly and easy I'm planning on making this tomorrow thank you for sharing ❤
When I was a kid, I used to get those in a breakfast stall in Shanghai, 2 for a dollar. Never knew that much work has to go into them. It is amazing how much of common daily food in China actually came from Imperial chefs serving the emperor.
pagansforbreakfast that doesn’t matter now. Recycling is good!
@pagansforbreakfast Could you explain the meaning of your RUclips name please ?
@pagansforbreakfast
Whom are pagans? Description please
Made a double batch and got to watch 3 hungry teenagers eat the whole thing. I think they liked them. Thanks!
The best people are people who enjoy watching others eat
Made these for my friend's birthday, she's been missing home and these brought her right back. Absolutely perfect recipe!! They're not as difficult to make as it looks either! Everyone should totally try making these!! Thank you so much for making my friend's birthday special ^-^
it's a pleasure watching you cook and your instruction is perfect for all of us who want to learn now to cook. You're a great teacher.
selenia Rivas Sharma
yep that's why she is
professor 😌
@@qte5530 She works as a professor? Makes sense the explanations are all very good, I feel like I could actually cook a dumpling after watching this.
Alex Vento no i call the people
i like that have so much talent😌
She has thought me very much.
@@Morningbikeride a laoshi. ;)
Brilliant work making dough with chop sticks !
You are so much fun to watch and your recipes are incredible. I’m a chef myself and not many cooking channels entertain or captivate me...your’s does. Very well done, great instructions, short and to the point, clean and the food ROCKS.
"very smooth like a fat stomach" weirdly perfect simile
that made me laugh too
I felt personally attacked
Reminds me of "Pot belly" from Pulp Fiction
@@Shadd0wz
😂😂😂
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
Is there an award for the cutest lady in youtube????
I’ve just finished my fourth bun and cannot even move! They are delicious, thank you for such an amazing recipe!
Very good and clear instructions. These dumplings look perfect as any cook/enthusiast can tell. Well done lady!
Your videos are incredibly detailed and confidence inspiring. So glad I found your channel.
I made these yesterday. They turned out well. About half of them leaked 😢. The large size makes for easier folding practice. Thinning the edges helps keep from making a large wad of wrapper on one side, keep the wrapper more uniform in thickness. Thanks for sharing!
"I'm not kidding. Seriously." That tells me pretty much all I need to know - this is an amazing presenter, she's fun to watch and to listen to, and the prep, explanation, and technique are excellent. I cannot wait to try these. THANKS!
I tried this recipe today. I did not have all the same ingredients like you. So I supstituted the soybeansauce with miso, I had no 5 spices powder or dark soysauce so I put in more oystersauce and pepper. And mine weren't juicy at all but I think I poked them a lot🙈
They were really tasty and easy to make. The skin was so delicious after frying. Thank you for this recipe💖
7:45 ... My dumpling: ...looks like a drunken Irish Stew dumpling not matter how hard I try .... Your dumpling: Looks like a piece of art! :)
Crispy fried dumplings, never heard of that! Very Cool! Thanks for sharing.
454 grams is 1 pound, this helps take the edge off measurements Americans aren't used to 😁
Your video presentations are so detailed and excellent. You make it easy to follow your recipes. LEEKS are very big, long thick green leaves, usually discarded or saved to make vegetable broth, (waste nothing) used in cold soups - cold leek and potato soup. Spring onions are scallions, in America - the rest of the world calls them Spring Onions 🤷🏼♀️. The cast iron skillet brought me here - - I did put my name on your WOK LIST - hvn't heard anything, yet 🤞
Thanks again for your great video presentations and for including the ingredients and measurements in your description and video 👍❣👏👏
I had something similar in Weifang, shou guang city near the train station. Some of the bao Zhi in Hunan province, Yueyang city had to much oil in them. You had to tear a small hole in the bao Zhi and get rid of the oil. I burnt my mouth a couple of times. The eggplant and pork mince was the best dish in Yueyang. I love your channel.
I really liked how you show what to look for when mixing the meat, and the fail when the dumpling was punctured. Thank you for the helpful tips.
Mandy after rewatching the part where you pleat the dumplings about 20 times I finally nailed them.......they were absolutely delicious & I couldn't believe how quickly they disappeared. You are such a great teacher & as I just got your wok I can't wait to season & use it. Thank you for all the time & effort you put into your fabulous videos.
She makes cooking and eating chinese food a happy experience!
These look so good!!!! I wish I had time to make these before work!!! They look so yummy!!! I'm going to be dreaming of these all night at work.... ;-) Maybe I'll make some this weekend for Easter. They would be a nice little thing for my mom to be able to heat up & snack on. She doesn't cook much and relies on frozen dinners because its hard for her to stand & get around. Thank you so much for all the work you do to put these videos together!!!! I have learned SO many things and new dishes to cook & love exploring the little Asian market near my work!
Made these last night. Great instructions, fantastic taste. Well worth the time and effort. Thank you very much for taking the time to make this video and sharing your recipe they turned out perfect.
A lot of work but a challenge, I’m determined to try. Looks sooo good.
"I'm going to lick the cutting board." Lol. Haven't we all?
I wish I was a cutting board, I wish I was a cutting board.
Noooooooooo very full of bacteria.
@@MamaGenn A sensible cook keeps at least two cutting boards (Meat/Veg) and, provided you keep them clean, a good dose of everyday bacteria is quite healthy.
@@MatrixExpress
Yep! I have my momma's who passed in 1982 and she wrote w/ a black marker a "V" on one side and an "M" on the other. Love you, mommy❣️
You can lick it after I am finished! Got any Yauh Jauh Gui (Chinese donut) recipe? (usually served with congee?)
I made these and THANK YOU!!!! they are to die for.
Just made these. Done it twice now, first time I used lamb instead of beef. Both times absolutely delicious! Gave some to a friend too and she was also amazed. Thank you!
This look. Mind. Blowing.
It indeed looks beautiful! 😍 I *have to* try this, because not only it looks beautiful, but it also looks so yummy!
I love the way she cooks
Ever since I was a little girl, Chinese dumplings were one of my absolute favorite foods when my family would get Chinese food from our local spot. I've tried sometimes to make them for fun. I think your video will prove the most helpful to get the dough done correctly. I had no idea dumpling dough needs so much work.
Thank you very much for the recipe. I've cooked the dumplings today and we have only three left by the evening.
Thank you for all the advice and details that you give in your videos - they turn cooking into real pleasure, and the result is guaranteed. You're a super teacher.
If you add your 5 spice powder to the thicker liquids (oyster sauce) and mix before you add the thinner ones, it will incorporate much easier.
I’ve subscribed some time ago and have enjoyed your videos. My favorite part of almost every video you product is you links to the resources for the ingredients. This is very helpful. I do also like your suggestions on possible substitute ingredients. Again very helpful. Thank you.
I made that for my friends (Japanese and Thai).
They loved it!
Thanks for the recipe!
Clearly ancient alchemy was learned and mastered through this science of processing food. You are amazing.
I had to rewind it like 5 times to see that pleating technique 💯This is the only channel that makes me feel comfortable making Chinese takeout in my home 🙌🏽
So awesome! So detailed! Thank you for sharing this!
Looks awesome! Thank you for sending this out to it to us. I definitely want to give this a try! My wife Sharon loves pot stickers, so maybe this will be a “NEW” favorite!!!
Wow.....these look delicious. I'm gonna try to make them using ground Turkey to cut down on the grease...(sorry...I mean "juice"..😁) Keep up the great recipes!!!
Just had it yesterday here in Taoyuan Taiwan. Definitely it’s One of my most favorite comfort foods every time I come Taoyuan. You have the lovely voice, great cooking skill, thankful tips giving and wonderful presentation. Wishing your millions subscribe soon.
Souped Up Recipes,
Awesome video. 😎👍
Keep up the good work. 😉
Thanks a million Dear Freind 🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹🙏
Hey Mandy! Another delicious dish!! Wow, could eat the whole plate! Lol ; ) Thank you for all the love you put into every recipe...your amazing! Big ((Hugs)) and Love from Texas!! xo : )
You are such a sweetheart!!! Thamks for videos, it gives me lots of ideas for my veg recipes.
Well last night I gave this a go. i was really pleased with the dough. I followed your instructions completely. when rolled out it was not as stiff looking as yours looked. picking it up off of the counter it did not tear. The filling I followed the instruction. i don't know what I was expecting it just seemed to be missing something. thanks
You have such awesome recipes I love watching you and your creative cooking.
I gotta try this one looks 😋 yummy. 🌞
Thank you for sharing. I am not afraid to do some of these cooking techniques now : ) Your narration and explanations are great!
These look and sound delicious! So interesting how the texture of the dough is changed with the hot and cool water additions.
One of my favorite street food and I've searched for a good recipe! Can't wait to try.
Beautiful dish. Nice video.
I really really want to try this. Look so delicious! I love the shape. Looks kind of like a knob to me, rather than door nail. Yours are so beautiful, like a perfect shape. And the juice!!! Wow! Thank you for all of your hard work putting these teaching videos together for us!
You explain everything so well and make it look so easy. Love watching your videos!
This is my new favorite channel.
These look so incredibly delicious!! ❤❤❤ you make such wonderful videos. I love how you narrate your videos.
Your passion for cooking is so obvious. Thank you for sharing with us.
Wow thanks very much for your idea got to try them out looks yummy yummy thanks again.from Alaska
I just love your videos and your recipes. You explain everything in such a great , fun way. I love your aromatic water idea. You really are a knowledgeable chef. ❤️👍
Thank you from France for your recipe, I'm a huge fan of Chinese food and this one looks great.
Another brilliant recipe. Thank you.
🤔i would love to cook with you
everyday😏 you have such a passion😌 and i enjoy you crunching on your good works😉 thank you so much✌🏼️
Mouth watering always with all your cooking souped up
Beautiful dumplings thank you for sharing
She's far too happy, and this looks delicious. Subbed.
A must try.They look delicious!
I can not wait to make these! Thank you!
I will definitely try these!! They look amazing!!
I was going to ask you to help me find a recipe that I love at a Nashville/Brentwood, TN restaurant. It’s a Lamb Congquing ... it’s lamb slices with jalapeño pepper, Szechuan peppercorns, dried red chilies with a smoky sauce. It’s so amazing I dream about it! I literally could eat this dish everyday! The restaurant is Corner Asian Bistro. Authentic Chinese food (they do have an Americanized Chinese menu as well) but the Chong Quing Chicken is good as well. But the Chong Quing Lamb is just so amazing!
I love all your videos so much!
That's it.... In the past I always said I love Mexican food the most and then Asian food second... But from now on..... Asian food is my favorite!!!!
Nice, clear, and so cute. Thanks, little darling.
I love your videos. You make it easy to understand and simplifies what would or might have been a difficult task. I look foreword to each video.💐
These look so good, Mandy! You are such a good teacher and I want to make these. (I want to make everything on your channel.)
it's almost midnight and i'm drooling now
Its 1am and this video has taken me out of my bed and into the kitchen. I have learnt not to watch your videos while in bed. You're too good. 🙏
If you put a hair tie snugly on your wrist, on top of the glove, it will keep it from sliding down off of your hand while you are mixing the meat. I had to come up with this trick myself years ago when I still had very petite hands and fingers and no gloves actually fit "like a glove", lol. Hope my tip helps.
Happy Easter Mandy! Thank you for another delicious recipe and all your hard work.
this is so amazing, i love how well everything is explained
Yes she is very thorough😌
Love ❤ the glasses 👓 and lipstick 💄 shade choice and dark bangs! 👍
Excellent tutorial! Great job and the buns look really wonderful 👍👍👍👍
You are THE BEST, love your videos.
Thank you so much for posting this, I've been trying to find these for years, my weekend will be fun with beef fried buns 😋💖💖
Like your videos, and definitely like your food... keep up the great videos.....
Made this for dinner tonight Mandy, my husband LOVED it, so did I! Also made your garlic eggplant recipe as a side. I can't say I got that amount of juice in my dumplings, I think I probably pierced all of them haha. But it was still amazing and going straight into the home cookbook! Thank you!
You are a wonderfully kind and good teacher!! Thank you so much for sharing I tried your recipe today. It was my first attempt to fold a dumpling with the crimping technique you so skillfully do. I finally nearly got the knack of it. I was able to adapt your hot water-cold water technique of making the dough in my bread maker. I'm sure I can do it better next time.
Would you please be so kind as to share the Chinese characters for the name of the hot water/ cold water method?
I can't tell you how pleased I am at having learned all that I did today. You are wonderful. Good Fortune!!
Looks great, Mandy! Could you teach us to make those fried glutinous rice flour balls covered with sesame seeds? Jian dui.
Add five spice to soybean paste and mix, and you will not have problems with it floating. Thanks for tip on how to add hot water to flour and mixing. Never heard of this before. I believe it will help a lot in making the dough have a different texture than what I am using now.
OMG watching you eat these is insane!! I am definitely going to make these!! The sounds and the juice in there is crazy, can't wait to try them!!
So! Good! I wanna cry...
My friend and I made these today and its honestly one of the best things I've ever eaten. Love the way you teach and cook.
P.s. these some how get better the longer they cool!
I LOVE THIS LADY!!!
This is a wonderful recipe! I ordered your wok tonight and can't wait. I have a wok, but yours is BEAUTIFUL, plus it's a way to support your work! Thank you!
You're such a joy to watch, it's amazing how well you do this. Thanks for the sunshine.
You've been so popular for 3years. I'm so happy to find your recipe for the juicy flat dimdum !👍👍👍
It’s like a hamburger pocket!
Looks and sounds delicious 😋
ThankYou 🙏👍🏼
It sounded so crunchy and delicious when you bit into it!
Yay, I'm a new sub just now. I've wanted to learn Chinese cooking for awhile, not sure why I never looked on RUclips before. I'll this my first. Thanks.
Thank you for watching and subscribing, I am happy that my videos is helpful.
great video you are pleasant to listen to
Here just watching WTH is a dumpling. These do look good and pretty easy to make. If you think of it, it's a less modular equivalent to a hamburger.
I'll probably end up making something similar with a bit of cheese and some thicker sauce inside.
Hi I love watching you and your videos you always make me happy. You also explain everything perfectly and easy I'm planning on making this tomorrow thank you for sharing ❤
As we say in Ireland,"you girl are a diamond"trued them and they were the best.
Very interesting way to make dough 😀