Wow..the explosion was weird...was it too hot or it needed a small bamboo poke in the dumpling or the dough seal was leaky?? Also was there a difference in using lard vs corn oil for the dough when fried??
Never happened with that big of an explosion before. Usually just small popping. Probably not properly sealed and a big air pocket formed. Lard has a higher burn point compared to vegetable oil, so it's better for deep frying. Supposedly lard adds richness and flavor to food, but you have to try it to see if there is a difference in taste. Thanks for chcking out my video on Hum Sui Gok Chinese Dumpling.
This recipe called for wheat starch, which is different from wheat flour. The starch acts as a binder, so you can substitute other kinds of starches, such as tapioca starch. Although I have never tried it, corn starch would probably work but it would have a different texture than using wheat starch. Probably a harder texture. Thanks for viewing my video on Hum Sui Gok Chinese Dumpling.
@@ChineseCookingChannel you’re awesome and your travels back to Taishan areas makes me wish I learned more from my grandparents before they passed. Lost many cooking secrets, that I’ll never probably ever be able to find. Did you and your family ever eat lettuce wraps, done with taro (or potato) with pork hock? It had a sort of sweet and salty reddish brown colour sauce. If you’ve ever made it, maybe you can give me more information about that recipe. I’ve looked all over RUclips but any lettuce wraps aren’t what my “who who” made. Hopefully you can help!
Ok...That scared the crap out of me when one of them popped lol. I thought you were going to get an oil burn for sure D:! I thought you'd be using the wok to deep fry though. Excellent video as always. Thank you for your hard work and dedication to your channel! :D
I was hoping viewers would comment on that popping dumpling. Thanks for your comment about it. Sometimes there is popping but I have never had one that was literally an explosion. I hope it doesn't stop viewers from trying to make this dumpling. Thanks for checking out our video on Chinese Football Dumpling.
![Gluten Free Fried Dumpling Ham Sui Gok (Dim Sum) [Dairy Free]](/img/1.gif)
Yummy🙂😋!
It was! Thanks for viewing my video on Hum Sui Gok Dumpling.
Looks amazing and I've never seen or eaten these before. Perhaps they are basketball shaped around here.😂
That's quite possible. The football shape is very popular in my area. Thanks for viewing my video on Chinese Football Dumpling Recipe.
Wow..the explosion was weird...was it too hot or it needed a small bamboo poke in the dumpling or the dough seal was leaky?? Also was there a difference in using lard vs corn oil for the dough when fried??
Never happened with that big of an explosion before. Usually just small popping. Probably not properly sealed and a big air pocket formed.
Lard has a higher burn point compared to vegetable oil, so it's better for deep frying. Supposedly lard adds richness and flavor to food, but you have to try it to see if there is a difference in taste. Thanks for chcking out my video on Hum Sui Gok Chinese Dumpling.
What can I substitute for wheat flour? Your early reply will be appreciated. Thnk u.
This recipe called for wheat starch, which is different from wheat flour. The starch acts as a binder, so you can substitute other kinds of starches, such as tapioca starch. Although I have never tried it, corn starch would probably work but it would have a different texture than using wheat starch. Probably a harder texture. Thanks for viewing my video on Hum Sui Gok Chinese Dumpling.
Wow amazing, can you do Vu Goc (Taro Root with pork footballs)? That would be amazing.
Sounds like a good idea. I will try and make it in the near future. Thanks for viewing my video on Chinese Football Dumpling.
@@ChineseCookingChannel you’re awesome and your travels back to Taishan areas makes me wish I learned more from my grandparents before they passed.
Lost many cooking secrets, that I’ll never probably ever be able to find.
Did you and your family ever eat lettuce wraps, done with taro (or potato) with pork hock? It had a sort of sweet and salty reddish brown colour sauce. If you’ve ever made it, maybe you can give me more information about that recipe. I’ve looked all over RUclips but any lettuce wraps aren’t what my “who who” made. Hopefully you can help!
@@ChineseCookingChannel yes please!
Ok...That scared the crap out of me when one of them popped lol. I thought you were going to get an oil burn for sure D:! I thought you'd be using the wok to deep fry though. Excellent video as always. Thank you for your hard work and dedication to your channel! :D
I was hoping viewers would comment on that popping dumpling. Thanks for your comment about it. Sometimes there is popping but I have never had one that was literally an explosion. I hope it doesn't stop viewers from trying to make this dumpling. Thanks for checking out our video on Chinese Football Dumpling.
wow it looks so delicious good effort ⭐⭐
Thank you 😋. Thanks for viewing my video on Chinese Football Dumpling.