Hello Nikuman fans! Last night I made these and gyoza (almost same filling on both) and they were amazing. I'm in Mexico and my Mexican friends tried the Japanese food for the first time...they liked it so much next week we are going to a really nice Japanese restaurant to try different foods! Thank you to cooking with dog for the great recipes! Arigato! Gracias! :)
I watched this video many years ago when I wanted to make buns, I was not convinced that’s the best one at that time. Then I continued to look and search for the perfect recipe. Until I failed many times following other recipes I realised the best one is the one I saw at the first. It gives the right amount of ingredients and clear instructions.
So many people have dogs in there home and they are always in the kitchen when your cooking, its not like shes cooking for a restraunt or anything so i don't see a problem with her having a dog with her. She is just showing us how to make this and is probably gonna enjoy it with the dog afterwards. It's not disgusting or unhygienic in my opinion especially when the dogs not even moving. Thats a well trained dog .
I find this very handy being a university student, I can make a load up on the weekend, then I have barely any cooking to do during the week! Thanks for the recipe!
Watching how this lady cooks is a delight for the eye. I don't know how to cook yet, but I hope someday I learn to do it to the japanese style, so meticulous in the excecution of each step of the preparation. Ver como cocina la señora es un deleite visual. No sé cocinar pero ojalá algun día aprenda a hacerlo al estilo japones, tan cuidadoso en cada paso de la preparación. I love this channel! Amo este canal! :)
Hey Chef! I wanted to thank you for making videos, I've been following your channel since I was in high school (I'm 27 now!) and thanks to you I've learnt a lot about cooking. My older sister's favourite was Nikuman, she really loved it and whenever she'd visit she'd ask me to make them for her. I lost her to covid a year ago and I wish I could make it for her one more time. I hope her and Francis are having a good time in heaven! Sending you my love and appreciation! Thank you!
I have wanted to try these for twenty years, and now I can just make them myself...Thanks, Francis! The chef is so unbelievably quick and deft in her movements.
LOVE these recipes! I've made 2 of your dishes so far and the instructions are great. I love how you show the best way to chop a spring onion.... this way is the most efficient and uniformal in size.
I like the idea that you put the dough in the styrofoam with warm water. This is brilliant! I love to make steam buns, but hate to wait for the rise Love your recipes! Thanks!
I've made homemade nikuman. It took me half a day to prep and cook, but it was so worth it in the end. Instead of using wax paper I used lettuce leaves and they were fun to eat with the buns
These look so yummy! I will definitely try these sometime, although I will probably end up doing a fish-tofu combination instead of pork because I can't eat the stuff. Looks delicious otherwise, though.:)
This recipe is great! I tried it and it turned out really good. I love this channel because all the recipes are fairly easy. Thanks for this amazing recipe.
The dought never went smooth sadly, and the tecnic of pleads and twist is reaaaly haaaard xD!!! need more practice... althout the dought really compicated my cooking, the taste was AMAAAZING!!! the meat seemd to not be fully cooked even if I let them 20 min just to make sure it cooked... but still the taste WOOOW!! I figure out I can fill them with anithing, as long it can be shaped and cooked. THANK YOU!!!
ASEOH Mine didn't either. The amount of liquid just wasn't right, I just kept adding luke warm water until the dough got to the consistency shown in the video.
well you could omit the shrimp, My local buffet has these but they don't use shrimp, cabbage, or onion. it's made of pork. If you use everything and substitute chicken instead of pork, and chicken broth instead of shrimp juices I'm sure it would turn out good :) or you can make the American version using biscuit dough and diced chicken breast ;)
So, no disrespect, but I just tried making this recipe. 150mL of liquid is not nearly enough for 250 grams of flour. It took me ~265mL to get the dough to the consistency that yours was. Probably just a typo. Love the videos nonetheless.
I have the same prob. I used all-purpose flour and everything. I used a Japanese measure cup. The only thing though I used cane sugar. Hope it was typo.
I just made this today and I have to say, it was delicious. Even the dough was great. I will be re-making this recipe from now on. The only thing I substituted was the dried shrimp. I used frozen shrimp instead but followed the directions. Thank you for the video and recipe.
"and chop them into fine pieces." lol. Why do I love the way whoever narrates these videos says "fine pieces"?! Anyone else particularly love this accent?
thx4sharing! I just made it, dough was beautiful, and taste homey ,too. I used vegan fillings to replace the meat , but same condiments and seasoning, delicious!
This is the second time I made this and the result was amazing.The filling was very well seasoned and has a subtle smell of spices in it.One note for anyone who's gonna attempt this is that don't need the dough too much or else you will end up with a chewy and a tad hard buns
The way she effortlessly makes those pleats makes me think she has done this before. ;) I love it! I'm going to try this! These are my daughter's favorite!
One of my favorite foods ever! She's so cute the way she fans the cabbage! Any time you make homemade dough, it will be time consuming. So worth it though!
The music is really well suited in this one, especially at 5:00 when chef starts folding the pleats in the top of the bun. I'm about to make these, wish me luck!
I wanted to share that I indeed made these. It was a long process and fun. Mine came out large lol but over all still yummy. My family loved them and they froze well too. ♡ thank you for sharing.
I was looking everywhere for this dish and with the help of your video I made them myself for the first time. It really took me forever, but just because I had to run back and forth between the place where I was cooking and my laptop where I was watching your video. I'm not a great cook but they turned out fantastic. I even managed to get the folding right after a little practice. Thank you so so much for the recipe and the funny and easy to follow way you presented it! Much love from Germany.
Very excelent recipe! I Made it and i'm argentinian we don't know how to make asían food, i Made it for the twice time today, and it is delicious , i love it !!! Very detailist and excelent explication. Thank You very much for sharing your recipes!!!
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Hello Nikuman fans! Last night I made these and gyoza (almost same filling on both) and they were amazing. I'm in Mexico and my Mexican friends tried the Japanese food for the first time...they liked it so much next week we are going to a really nice Japanese restaurant to try different foods! Thank you to cooking with dog for the great recipes! Arigato! Gracias! :)
The only problem is that both gyoza and nikuman are in fact Chinese
I like how they say 'good luck in the kitchen' its like they know we will burn it
Not sure you can burn something in a steamer.
Anita Mihholap oh rlly? Then i aint gotta worry
You can if all the water evaporates and you continue heating an empty pot. My dad is very skilled at this when making boiled water...
Rip Francis 😢 I hope your eating the most delicious of foods in doggie heaven
**『ミスメイ』* * he died?
**『ミスメイ』* * WAIT WHAT HES DEAD
Plot twist he is just a mecha dog
@@ahkidamoonlight140yes he passed away. I think he was 12-13 yrs old
@@neonpiss836yup. He lived to the ripe old age of 12 or sum where around that age
Chef recommends using Anko (sweet bean paste) as a sweet filling :) Hot melting chocolate will leak out of the steamed buns if there are any gaps.
I watched this video many years ago when I wanted to make buns, I was not convinced that’s the best one at that time. Then I continued to look and search for the perfect recipe. Until I failed many times following other recipes I realised the best one is the one I saw at the first. It gives the right amount of ingredients and clear instructions.
Chef recommends freezing the nikuman after they are fully cooked :)
I could spend all my days watching your videos!
I made this last night. It turned out very well and it tastes delicious! thanks, Cooking with Dog :D
You're welcome. ;) Glad to hear you enjoyed the nikuman!
How long did it take you to make them?
+Meulin Leijon im making them now but may take 1hr if place isnt too warm specially in winter
+Meulin Leijon im making them now but may take 1hr if place isnt too warm specially in winter
I've had Pork Buns before that I warmed up in the microwave and they were good!!
So many people have dogs in there home and they are always in the kitchen when your cooking, its not like shes cooking for a restraunt or anything so i don't see a problem with her having a dog with her. She is just showing us how to make this and is probably gonna enjoy it with the dog afterwards. It's not disgusting or unhygienic in my opinion especially when the dogs not even moving. Thats a well trained dog .
I find this very handy being a university student, I can make a load up on the weekend, then I have barely any cooking to do during the week! Thanks for the recipe!
This lady is clearly an expert chef, I would LOVE to taste these dishes!
I admire the Japanese so much for their perfectionism
Watching how this lady cooks is a delight for the eye. I don't know how to cook yet, but I hope someday I learn to do it to the japanese style, so meticulous in the excecution of each step of the preparation.
Ver como cocina la señora es un deleite visual. No sé cocinar pero ojalá algun día aprenda a hacerlo al estilo japones, tan cuidadoso en cada paso de la preparación.
I love this channel!
Amo este canal! :)
Hey Chef!
I wanted to thank you for making videos, I've been following your channel since I was in high school (I'm 27 now!) and thanks to you I've learnt a lot about cooking. My older sister's favourite was Nikuman, she really loved it and whenever she'd visit she'd ask me to make them for her. I lost her to covid a year ago and I wish I could make it for her one more time.
I hope her and Francis are having a good time in heaven!
Sending you my love and appreciation! Thank you!
I finally gave this a try. It was wonderful, and my guests really enjoyed it! I'll post a photo on the facebook page.
First time visitor. Makes me want to start a cooking channel. Or, maybe just an eating channel! Nice
Eating channels (livestream tho) are very popular in South Korea, so you could definitely do that!
After watching these videos for about an hour, I looked at my potato chips and got disgusted that I was eating them previously.
Try watching this after going grocery shopping it's the same feeling
hahah true XD
I like Francis. He's like the star of the show.
I'm so amazed when Chef work the dough around the meat.
I have wanted to try these for twenty years, and now I can just make them myself...Thanks, Francis! The chef is so unbelievably quick and deft in her movements.
LOVE these recipes! I've made 2 of your dishes so far and the instructions are great. I love how you show the best way to chop a spring onion.... this way is the most efficient and uniformal in size.
fine pieces
fine pieces.
fine pieces
Joshua Sickler m
Beef and chicken are also used for nikuman. Other popular fillings are sweet bean paste, curry and pizza toppings :)
本当にありがとうございます！何度もこのレシピを使っています！いつも美味しいです。
I like the idea that you put the dough in the styrofoam with warm water. This is brilliant! I love to make steam buns, but hate to wait for the rise Love your recipes! Thanks!
she has skill, and she is so adorable i love it #obsessed
WoW!!! its seems a lot of work for 8 servings but golly what a work of art!!
That skill though........ I wish I could cook like this!
I've made homemade nikuman. It took me half a day to prep and cook, but it was so worth it in the end. Instead of using wax paper I used lettuce leaves and they were fun to eat with the buns
Only this show gives more detailed recipe and one of the best cook show here in You Tube. I am one of the million fans of Francis
Thanks for the tip on how to cut spring onions into fine pieces easily. XD
I should not be watching these videos on an empty stomach
:(
Watching this right after breakfast. Can't say it helps any better with a full stomach.
I was eating a sandwich while watching, and had difficulties appreciating it :(
I should not be watching this three days into an eight day fast.
A man who never eats pork buns, is never a whole man.
Psycho's Video Dump I love that game!!!
Psycho's Video Dump why don´t you have a pork bun in your hand?
yarakon You look like you could use a pork bun!
So muslim men. Are never whole man lmaoooo
@@Mayatemil correct
I like the way you can see how chef's videos have developed since older ones like this.
Me alegro tanto de que lo hayan traducido al español, anteriormente me daba mucho trabajo con las instrucciones....sigan subiendo vídeos, mil gracias.
love their videos 😋 But my fav part is when he says "into fine pieces"
drinking game : take a shot every time he says "fine pieces"
protip
True
Guуs I just fооund а gооd wеbsitе whiссcсh givеs yоu frее_stеаm_wallеt_cаrd_с0dеs twitter.com/aada8849460bc08e0/status/719079525670395904 Hоw tо Маkе Nikumаn Chinеsе Stеamеd Роrk Bun Rесiре è ã ã ä œã Šæ ムã ãƒ
"Fine pieces" and "Lets make"
Thanks a lot, now I'm trashed... lol
These look so yummy! I will definitely try these sometime, although I will probably end up doing a fish-tofu combination instead of pork because I can't eat the stuff. Looks delicious otherwise, though.:)
I was just about to comment on that
KONA-CHAN!!!
This recipe is great! I tried it and it turned out really good. I love this channel because all the recipes are fairly easy. Thanks for this amazing recipe.
She does everything so gracefully, it's amazing.
I love Francis!
So sorry to hear about Francis.
The dought never went smooth sadly, and the tecnic of pleads and twist is reaaaly haaaard xD!!! need more practice... althout the dought really compicated my cooking, the taste was AMAAAZING!!! the meat seemd to not be fully cooked even if I let them 20 min just to make sure it cooked... but still the taste WOOOW!! I figure out I can fill them with anithing, as long it can be shaped and cooked. THANK YOU!!!
ASEOH Mine didn't either. The amount of liquid just wasn't right, I just kept adding luke warm water until the dough got to the consistency shown in the video.
肉まん大好き！ コロナウイルスに負けないレシピにもぴったりですわ😃💘
She works like magic! I'm a fan!
Me: Ok, I swear this is the last one.......OOOO WHAT'S THAT IT LOOKS SO GOOD **clicks**
The real life cooking mama
Annika Daniels she and Maangchi 😍
Times like these make me question my Kosher diet....
Lol
why not substitute chicken for he pork I'm sure if you used dark meat it would be similar and still taste good....
+gunfuego I can't eat shrimp eitheeerrr thoooo 😣
well you could omit the shrimp, My local buffet has these but they don't use shrimp, cabbage, or onion. it's made of pork. If you use everything and substitute chicken instead of pork, and chicken broth instead of shrimp juices I'm sure it would turn out good :) or you can make the American version using biscuit dough and diced chicken breast ;)
+gunfuego Very true, I'll try that 😄
I could watch her chop anything for hours and listen to Francis for hours! They are just addictive!
thanks for all these wonderful recipes that bring a little bit of my favorite country's deliciousness to my kitchen in good old Germany!
So, no disrespect, but I just tried making this recipe.
150mL of liquid is not nearly enough for 250 grams of flour. It took me ~265mL to get the dough to the consistency that yours was. Probably just a typo. Love the videos nonetheless.
I have the same prob. I used all-purpose flour and everything. I used a Japanese measure cup. The only thing though I used cane sugar. Hope it was typo.
lol her fanning lol
Arigatou gozaimasu, Cooking with Dog! Is Francis the dog or the narrator?
Oh my gosh I'm so hungry! My tummy is growling just by watching all these videos!
I just made this today and I have to say, it was delicious. Even the dough was great. I will be re-making this recipe from now on. The only thing I substituted was the dried shrimp. I used frozen shrimp instead but followed the directions. Thank you for the video and recipe.
i'd love to try this out! but my fear is that it may not be cooked all the way through.
oishiiiiiiii
肉まんが絶対!(^O^)／
Dog is soo cute! My bros dogs would not be so well behaved around food...
"and chop them into fine pieces."
lol. Why do I love the way whoever narrates these videos says "fine pieces"?!
Anyone else particularly love this accent?
I'm a french fan of asian food and i wanted to say how great is your job with these videos congratulations ! Bravo from France !
You can tell she knows what she's doing.
How
Her knife skills/chopping technique. Basically her diliberate and efficient ways of handling food. She also gets embarrassed from minor gaffs.
Sleeping dogs brought me here
BAOZIIIIIIIII GUYS ITS XIUMIN XD
Cassper first dislike I guess, probably
thx4sharing! I just made it, dough was beautiful, and taste homey ,too. I used vegan fillings to replace the meat , but same condiments and seasoning, delicious!
watched so many videos and lady knows her way around the techniques! awesome culinary skills wow!
I DI D NOT EXPECT TH E DOG HELP MI
HE'S IN THE TITLE
+TheLastHylianTitan IT WAS 3 AM WEN I WROTE THIS
This is the second time I made this and the result was amazing.The filling was very well seasoned and has a subtle smell of spices in it.One note for anyone who's gonna attempt this is that don't need the dough too much or else you will end up with a chewy and a tad hard buns
I ate these already multiple times and i really love them! They're sooo good ❤
thank u sooo much!!!! i tried it out!!! its really yummmyyy~~~~~~ 何時も美味しい料理教えてくれてありがとう!!!!
OMG You made this video nine years ago...and you are still posting....THANK YOU...when I die, all of my recipes are lost. Thank You
I made this recipe and the directions are very good. The final product is amazingly delicious. Thank you very much Chef!
I absolutely love your show.
Cheers and thank you for doing
this.
oh forget I'm saving these videos XD they look so goo I can't take it anymore
This recipe reminded me of my grandfather's when i was young, thank you, also this makes a great lunch side dish for bento boxes.
The way she effortlessly makes those pleats makes me think she has done this before. ;) I love it! I'm going to try this! These are my daughter's favorite!
This recipe is heavenly, thanks for sharing it, everytime my family come see me, I make them those beautiful nikuman ~
One of my favorite foods ever! She's so cute the way she fans the cabbage! Any time you make homemade dough, it will be time consuming. So worth it though!
綺麗な丁寧犬ですね
おめでとうございます
The music is really well suited in this one, especially at 5:00 when chef starts folding the pleats in the top of the bun. I'm about to make these, wish me luck!
Chef's got them very controlled moves! Love these vids.
much better than the cooking shows they have on food network! The cutest cooking show
ever!!!!!
Mmmmm so yummyyyy!!! Also lovely when cold! Thank you Francis!!!
Made these today! They were delicious:) Thank you Cooking with Dog!
Wow, thanks for the recipe :) Love your recipes and will try them :) Have a nice day.
I wanted to share that I indeed made these. It was a long process and fun. Mine came out large lol but over all still yummy. My family loved them and they froze well too. ♡ thank you for sharing.
i dunno why but the guys accent makes my mouth water even more
These are beautiful! I love the effort and care you take in making every dish. Thank you chef 😊
Thank you so so much, I've tried many of your dishes and the instructions are fool proof!
She makes it look so easy!
Francis, thank you for another interesting episode. Very entertaining and fun to watch. Hello from California.
Blessings ChefMike
I was looking everywhere for this dish and with the help of your video I made them myself for the first time. It really took me forever, but just because I had to run back and forth between the place where I was cooking and my laptop where I was watching your video. I'm not a great cook but they turned out fantastic. I even managed to get the folding right after a little practice. Thank you so so much for the recipe and the funny and easy to follow way you presented it! Much love from Germany.
Found this channel, 9 years late. Loving the content, and presentation. The idea of a dog named Francis presenting a cooking show is cute.
Very excelent recipe! I Made it and i'm argentinian we don't know how to make asían food, i Made it for the twice time today, and it is delicious , i love it !!! Very detailist and excelent explication. Thank You very much for sharing your recipes!!!
They look absolutely lovely, I can't wait to try this recipe. Thank you.
2:19 ...look how happy she is....nobody can take that happines away from her
Love all your cooking tips!! Yummy, cnt wait to try this!! :)
I just finished cooking it
it works wonderfully.
amazing video. . thanks a lot
I watch these mostly for the recipes... And when the dog says "fine pieces" :D
just made this with peas instead of cabbage cause i didn't have any and some coriander in the mix, tasted lovely, thanks cooking with dog!
MY FLATMATES and I love your videos. Extra big greetz to you Francis, the chef and all of the production team. Best regards from BERLIN.