Traditionalists might be skeptical about this shape but it could have a practical benefit. The little cups or petals formed on top could be perfect for holding on to a traditional dipping sauce for xiao long bao.. like Chinese black vinegar with thinly sliced ginger and a little chili oil.
Nice! 😊 I use bicolor green/white skins with the usual foldings, I’ll definitely try this one, maybe with a sweet filling though. You’re using starch gelatinization for your dough, I wonder if you already have a video about this technique. I use a mixed dough, half gelatinized, half gluten reticulated, some times even with yeast and some proofing, when I have time to spend on my dumplings. If you haven’t try this you may want to consider: very strong skin allowing it to be thin and translucent if you don’t use dark coloring.
Thank you Chef. Very inspiring. Can you pls share the confit garlic recipe as you stated please? Thanks in advance and love your channel. I’m glad I found you.
Oh, not sure why you haven't popped up in my youtube feed until now, but I have few dozen tabs open of yours that I'm going to be watching. Looking forward to it.
You probably won’t see this since the video was posted some time ago, but what is that mat under the pasta machine? I imagine it keeps it from slipping.
Traditionalists might be skeptical about this shape but it could have a practical benefit. The little cups or petals formed on top could be perfect for holding on to a traditional dipping sauce for xiao long bao.. like Chinese black vinegar with thinly sliced ginger and a little chili oil.
Chef Rudakova, I’m glad you’re making new videos!! We appreciate your knowledge.
Made it to the end, thanks for making videos, I know it’s a huge amount of work. ❤
Your long form videos never fail to impress, beautiful food and comfortable atmosphere, thank you for making this ❤
Absolutely agree. We love watching you chef !
Wow absolutely amazing
I have to do this.
I never thought to go this with beyond meat❤
Никогда от слова "НИКОГДА" не смогу приготовить ничего подобного😥 Просто смотрю эти ролики и получаю эстетическое удовольствие)👍
wow. i have failed making this before. thanks for sharing these look beautiful and well done :)
Thank you for sharing your knowledge, I appreciate it each time ! End team, always
Nice! 😊 I use bicolor green/white skins with the usual foldings, I’ll definitely try this one, maybe with a sweet filling though.
You’re using starch gelatinization for your dough, I wonder if you already have a video about this technique. I use a mixed dough, half gelatinized, half gluten reticulated, some times even with yeast and some proofing, when I have time to spend on my dumplings. If you haven’t try this you may want to consider: very strong skin allowing it to be thin and translucent if you don’t use dark coloring.
Thank you Chef. Very inspiring. Can you pls share the confit garlic recipe as you stated please? Thanks in advance and love your channel. I’m glad I found you.
Fantastic video! I'm interested in putting soup in other food similar to soup dumpling. Soup gyoza?
Oh, not sure why you haven't popped up in my youtube feed until now, but I have few dozen tabs open of yours that I'm going to be watching. Looking forward to it.
amazing! love the petals
Thank you for sharing your knowledge chef. So grateful to you i found your channel. Btw could you put the link of garlic confit here chef? Thanks ❤️
Beautiful shape... I was so happy to see you uploaded today, love yoir videos
Потрясающе! Золотые руки! ❤
Very impressed! 🧑🍳
Ive been a fan of your content for years. Do you have a cookbook or do you plan on making on. Take MY MONEY!!
Fantastic!
Nice one!
I love ur cooking style! you helped me a lot to bring a another point of view of gastronomy, thanks for each video!
a hug
You probably won’t see this since the video was posted some time ago, but what is that mat under the pasta machine? I imagine it keeps it from slipping.
Great video thanks friend support for you 👌 👍
very good, but instead of using the dye, isn't it better to use a reduction of boiled black cabbage?
Michelin logo dumpling :)
Just wondering, is there anything else you could replace mirin with to get just about the same taste?
Want to marry someone like her 😂
Try walnut ice cream or gelato with pretzel and lavender oil or dried lavender
Amazing?!!