I use a tortilla press for my Hargow dough and it is INCREDIBLY easy and fail safe everytime I just press the dough in between wax paper or baking paper! You should try it! EVERYONE should try it because it has cut my dumpling making time in half and I actually find the dough more tender because it is worked less through the rolling process
wow, wow, wow, wow, wow!!!! I tried this recipe and it was hardcore!!! flavours amazing, but I think i'll leave this delicate recipe for the dim sum masters!!! Thank you for sharing Marion
When we were little, my mom would make har gow on most Sundays and we were required to help roll out the dough in circles. She finally made a contraption to press the dough (rather ingenious) to save time. I wonder if a tortilla press would work🤔. She lined it with plastic so it won’t stick. We would pleat the front part to form a pocket before putting in the filling and seal it after. I regret not watching her make the dough. She made it look so easy.
Great method, Marion! Always a fan of you! The biggest problem with ALL these recipes is getting the starches slightly “cooked”, with the boiling water. I found that not even dumping the required amount of boiling water into the starches was sufficient! I actually resorted to making the dough as you prescribe, then microwaving in 15 second intervals for a total of one minute, with kneading in between. FINALLY I have dough that doesn’t fall apart.
Hi Marion! I wanted to take a moment to express my admiration for you as a fan from Hong Kong. Your RUclips channel is an absolute delight to watch, and I thoroughly enjoy your recipes and cooking demonstrations. Your charismatic personality and infectious positivity never fail to bring joy to my day, and for that, I am truly grateful. Thank you for sharing your talent and passion with the world!
Omg wow this is dumpling I also struggle with… and it’s my favourite dumpling… I order it sometimes 2 serves and I buy from frozen section for home. I had a feeling that that dough would be tricky. I’m so glad you came up with a way and shared with us… I’m as excited as you are. I love to add bamboo shoots too… yummmmmm 🥟
thank you Marion, my har gow journey/struggles has mirrored yours. Only successful once in the last 10 yrs and it was more about blind beginners luck that time. This time with your recipe .... boom!, btw I used a tortilla press and another boom! ... highly recommend
They look perfect, so proud of that you kept going until you found the solution. Had Gow is definitely a favorite of mine too, maybe I will get up the nerve to give it a try. Marion, have you ever tried making a sauce with red chili oil, Chinese mustard, and soy sauce, it's a personal favorite and so tasty. Thanks again, see you soon.
Wow, it had never occurred to me how tricky this was to make. I just eat dim sum and never gave har gow a thought! 😆 I'm never going to make this myself, but thanks to your video I will have much more appreciation for this delicacy the next time I eat it. 😍
🤤 I am not brave enough Marion ❤️. Well done. I have become more confident with the process! One Huge compliment: you are courageous w/ dough. 🤪love it!!! Gretchen
So much fun to watch! Some recipes are "the art of cooking". In fact: I just started making mongolian beef. (Starting with a recipe from you) I have 11 recipes about it here, right now. The varieties are mind-boggeling. Your one is still in the top 3. But I really need to try out others. Greetings from the far north of Germany!
Wondering where this steamer is from as mine needs replacing soon and this one looks awesome and Marion’s Kitchen’s store doesn’t have any…????!!! P.s. have been down the rabbit hole with your videos for a while now; love your work.
I have used a slightly different recipe and made the skin a couple of times before I read yours, and it was successful, but yesterday when I tried, the dough turned out very watery, could it be the wheat flour? Will try yours again today
Loveeee dim sum but where I live the dim sum restaurants have all gone downhill after COVID and quarantine. And it’s always seems so intimidating to make. Thanks for the recipe and technique! Love the steamer pot! Prolly can’t source it here in the US though ☹️
You are really too cute!❤ Now I’ll always think of your satisfied expression when I eat gargle in a dimsum restaurant. 😂. That’s right I’m only eating them not making them. Have you ever thought of using just a whole prawn instead of mincing it? You should try it. Whole new level. 😋
These have always been too intimidating to try to make, but like you, are my favourite dumpling at yum cha. Thank you for perfecting the recipe! Unrelated to the recipe, I absolutely love the steamer pot/basket you were using. Where did you get it??
Congrats on figuring out the dough recipe, I think you could add one more item to the filling to have the traditional feel to the dish and that is chop bamboo shoots.
How long should I keep this in the fridge (uncooked)? Because we usually eat dimsum for breakfast, and I do not wanna wake up at 7am in the morning to make this :(
Hello miss Marion thank you for your wonderful super delicious amazing meal yummy Recipe And thank you for your Beautiful video enjoy 🟨💚💚💚🟨🟨🟡🟧🟪🟪🟣❤️❤️❤️♦️💙💙💙🛑🟣🟣🟣❣️💕💕🔴🔵🥰🥰🟥💞🧡🧡🟢🟩🟩🟩♥️💕🎈😘😘🥰🔵❣️❣️❣️❣️❣️❣️💕💕🎈🎈🟢💞💞🧡🟢💕💕🛑🛑🥰🥰❣️💛🔴🔴💜♥️♥️💓🟩🟩🟥🟥🟩🎈🥰🟪🟪🟧🟧🟡🟨🟨🧡🟥🟥🟥💜🔴
Somebody get those masterchef boys on the blower. I wanna have a word with them for robbing you of the title. (Sorry Adam, love you man) but damn girl, you're amazing!!
I use a tortilla press for my Hargow dough and it is INCREDIBLY easy and fail safe everytime I just press the dough in between wax paper or baking paper! You should try it! EVERYONE should try it because it has cut my dumpling making time in half and I actually find the dough more tender because it is worked less through the rolling process
That's a great tip, I'll try it - thank you !
Thank you!
Shout out to one of my favourite Chinese cooking channels! I like seeing new hacks to really intricate recipes too. Thank you, Marion!
wow, wow, wow, wow, wow!!!!
I tried this recipe and it was hardcore!!! flavours amazing, but I think i'll leave this delicate recipe for the dim sum masters!!!
Thank you for sharing Marion
When we were little, my mom would make har gow on most Sundays and we were required to help roll out the dough in circles. She finally made a contraption to press the dough (rather ingenious) to save time. I wonder if a tortilla press would work🤔. She lined it with plastic so it won’t stick. We would pleat the front part to form a pocket before putting in the filling and seal it after. I regret not watching her make the dough. She made it look so easy.
Great method, Marion! Always a fan of you! The biggest problem with ALL these recipes is getting the starches slightly “cooked”, with the boiling water. I found that not even dumping the required amount of boiling water into the starches was sufficient! I actually resorted to making the dough as you prescribe, then microwaving in 15 second intervals for a total of one minute, with kneading in between. FINALLY I have dough that doesn’t fall apart.
You’re truly a master. So much dedication & enthusiasm. This video is such a delight! ♥️
🎉 so happy for Marion. Good job in making Hargow ! ❤
Hi Marion! I wanted to take a moment to express my admiration for you as a fan from Hong Kong. Your RUclips channel is an absolute delight to watch, and I thoroughly enjoy your recipes and cooking demonstrations. Your charismatic personality and infectious positivity never fail to bring joy to my day, and for that, I am truly grateful. Thank you for sharing your talent and passion with the world!
Omg wow this is dumpling I also struggle with… and it’s my favourite dumpling… I order it sometimes 2 serves and I buy from frozen section for home. I had a feeling that that dough would be tricky. I’m so glad you came up with a way and shared with us… I’m as excited as you are. I love to add bamboo shoots too… yummmmmm 🥟
I love har gow, and your technique has inspired me to try making these dumplings at home. Thanks.
thanks for cracking the code, will definately try you method!
Thank you so much! I always wanted to know how to make these. I appreciate you and your team.
thank you Marion, my har gow journey/struggles has mirrored yours. Only successful once in the last 10 yrs and it was more about blind beginners luck that time. This time with your recipe .... boom!, btw I used a tortilla press and another boom! ... highly recommend
I absolutely feel your excitement. This is my favourite dim sum as well.I am elaed by this video.😊
I’m so thrilled to try this!!!! Thank you 🙏🏼
Marion you’re the best, thank you, I finally nailed it, enjoyed you’re tips and followed you’re recipe to the T. You’re beautiful inside, out.
Hey Marion, they looked perfect well done :) do you mind sharing the brand/model of your beautiful pot and steamer basket? Thank you 🥰
Yes I want one too! 😮
Can you please do congee 101
I would like that too
Yes please 😃
Congratulation Marion , you master it after 10 years of trying.
Yes plz!
Thai congee too
Omg Marion, another winner! You are super amazing!!!!! Love you so much.
Aw thank you!
Yum, love har gow! You’re incredible, Marion, I can almost taste your excitement!
They look perfect, so proud of that you kept going until you found the solution. Had Gow is definitely a favorite of mine too, maybe I will get up the nerve to give it a try. Marion, have you ever tried making a sauce with red chili oil, Chinese mustard, and soy sauce, it's a personal favorite and so tasty. Thanks again, see you soon.
I really love your sense of humour ❤
Har gow is beyond words delicious...ty
where is the steamer pot from? ❤ 3:55
I think it s the Jia Inc steamer, a bit pricey
Thank you so much Marion for covering this delicious dim sum recipe
That tempering of the dough is a really nice touch!
Stoppppppppp Marion you’re the best!!! i always wanted to learn how to make these!!!! Thank youuuuu
Omg, you are literally amazing
I’m excited to watch this. I haven’t been too successful with the dough as I couldn’t roll it out thin enough so mine were too thick.
Let us know how you go Sue 🙌🏻 -Team Marion's Kitchen
Wow! Way to go Marion-they look great ☺️
Thank you so much!
Omg!!!!!!!thank you Marion!!!!
I love har gow and I'm so exciting to find a recipe that looks easy enough for me to try it at home too
Hope you enjoy! -Team Marion's Kitchen
Wow, it had never occurred to me how tricky this was to make. I just eat dim sum and never gave har gow a thought! 😆 I'm never going to make this myself, but thanks to your video I will have much more appreciation for this delicacy the next time I eat it. 😍
The fold of the dumpling is just like a gyoza fold.😊
You are very lovely and so fun to watch you make it easy to get up and cook a good food
Thank you for sharing this recipe it’s awesome ❤
You are a genius. I think I can actually do this now!!
So happy for you Marion. Can you combine the offcuts of dough to make just a few more?
Where can we get the steamer in this video?
Literally LOL. Thanks heaps for the info and more especially the laughs.
Amazing Marion
I love watching your videos and i love really love dumplings i will try it soon because i'm craving
You are so amazing Marion👍
I tried so hard to make this….
Now I can follow your recipes and awesome advice and try make it someday 🙏🤩👍😅
You can do it Bonna! 🙌🏻 -Team Marion's Kitchen
CONGRATULATIONS !!!
I really dig this nice clean slick video style, more chili recipes in this format please haha 😅
Wow! You are an amazing awesome beautiful cook
Always Yummycilious recipes
Greetings from Seattle!
MY ABSOLUTE FAVORITE dim sum dumplings. I use to skip school to eat these in our ID International District aka Chinatown
The holy grail of Dim Sum. I can't wait to try this recipe.
It's so good! We hope you enjoy 😆 -Team Marion's Kitchen
🤤 I am not brave enough Marion ❤️.
Well done. I have become more confident with the process! One Huge compliment: you are courageous w/ dough. 🤪love it!!!
Gretchen
Thank you so this great recipe:)
This is the sweetest vid Marion!!!!!!!
Congrats on this great achievement and sharing it with the rest of us! Lol
💗
I'll master this thanks to Marion
So much fun to watch! Some recipes are "the art of cooking".
In fact: I just started making mongolian beef. (Starting with a recipe from you) I have 11 recipes about it here, right now.
The varieties are mind-boggeling. Your one is still in the top 3. But I really need to try out others.
Greetings from the far north of Germany!
Marion
I cant find wheat starch!!! What can I use as substitute
I have , potato, tapioca, corn
Wow thank u for sharing love here from philippines
Omg been waiting for this, I’ve tried once lol it was a total mess hahaha
Hello my friend, love &adore this dish this is my favorite. 😊😊😊😊 Thank you darling Gitl 4 sharing u neva steering , me wrong.
Wondering where this steamer is from as mine needs replacing soon and this one looks awesome and Marion’s Kitchen’s store doesn’t have any…????!!! P.s. have been down the rabbit hole with your videos for a while now; love your work.
I have used a slightly different recipe and made the skin a couple of times before I read yours, and it was successful, but yesterday when I tried, the dough turned out very watery, could it be the wheat flour? Will try yours again today
Bonsoir merci beaucoup ❤❤
Love your videos!
Thanks much for sharing
Marion your making me hungry 😋
Loveeee dim sum but where I live the dim sum restaurants have all gone downhill after COVID and quarantine. And it’s always seems so intimidating to make. Thanks for the recipe and technique! Love the steamer pot! Prolly can’t source it here in the US though ☹️
Ah one of my faves!! Can you please do a video on my other fave? The steamed rice noodle rolls with the prawns inside. Cheung fun. 😋
In the Philippines we call it Hakaw, and it's my most favorite dimsum ever, and then Xiao Long Bao
Can I use the pasta roller, to roll out dough on setting 1mm?
Yay! Super happy for you and us 😅 can’t wait to give this recipe a go! Where can I find the steamer pot
Thank you I so can do that. Can you do more dimsum like half moon
This looks so good, can we replace the lard with anything else?? I don't consume beef or pork but only chicken and prawn. Can we use any alternatives?
Can I use vegetable shortening in place of lard? Thanks
You are really too cute!❤ Now I’ll always think of your satisfied expression when I eat gargle in a dimsum restaurant. 😂. That’s right I’m only eating them not making them. Have you ever thought of using just a whole prawn instead of mincing it? You should try it. Whole new level. 😋
These have always been too intimidating to try to make, but like you, are my favourite dumpling at yum cha. Thank you for perfecting the recipe!
Unrelated to the recipe, I absolutely love the steamer pot/basket you were using. Where did you get it??
4:00 i want what steamer pot is that ??
PRODUCT ?
What's the steamer Marion? Looks cool
Do you have a recipe for Chinese Chilli Paste the kind you get at Yum Cha restaurants?
Delicious!!!! I CAN TASTE IT .
Are they chewy in texture
What can substitute to lard? 😊
Great and Thanks
Amazing 🎉
Does anyone know where Marion got her steamer from???
Can I use the dough to make Cheung fun? It’s amazing dough!!
Can I move in with ya 🤤 I'd be in heaven, eating, cooking, learning and EATING (yes I said eating twice cos who doesn't love eating 😂😂) x
so good. i'll prob end up with a stuffed bagel. i love eating these with that soy sauce and julienned ginger dip.
Is there a non-pork alternative you'd recommend for the lard?
I can't wait to try bc covid gave me dimsum cravings and many of them have not worked.
great sharing
Brilliant!
❤❤❤👌Yummy 🎉🎉🎉
Could you please do an easy way Malatang?
Congrats on figuring out the dough recipe, I think you could add one more item to the filling to have the traditional feel to the dish and that is chop bamboo shoots.
You are a miracle 💖😇
Could you roll them out on oiled saran wrap? Then they should be easy to remove.
How long should I keep this in the fridge (uncooked)? Because we usually eat dimsum for breakfast, and I do not wanna wake up at 7am in the morning to make this :(
It’s better if you freeze them on the tray and steam them from frozen. I find they get too soggy if you leave them in the fridge
@@Marionskitchen what a swift reply! you’re amazing!! 💗
Wheaten cornflour is the same as wheat starch. Most supermarkets have it
what do you use for dipping sauce?
soy sauce is good. Also hot Chinese chilli sauce. You could use siracha if you can't get Chinese.
Hello miss Marion thank you for your wonderful super delicious amazing meal yummy Recipe And thank you for your Beautiful video enjoy 🟨💚💚💚🟨🟨🟡🟧🟪🟪🟣❤️❤️❤️♦️💙💙💙🛑🟣🟣🟣❣️💕💕🔴🔵🥰🥰🟥💞🧡🧡🟢🟩🟩🟩♥️💕🎈😘😘🥰🔵❣️❣️❣️❣️❣️❣️💕💕🎈🎈🟢💞💞🧡🟢💕💕🛑🛑🥰🥰❣️💛🔴🔴💜♥️♥️💓🟩🟩🟥🟥🟩🎈🥰🟪🟪🟧🟧🟡🟨🟨🧡🟥🟥🟥💜🔴
Somebody get those masterchef boys on the blower. I wanna have a word with them for robbing you of the title. (Sorry Adam, love you man) but damn girl, you're amazing!!
Late to the game but did Marion move back to Thailand? Or is she visiting?