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!
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
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.
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
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 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
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 🥟
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
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 ☹️
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.
great video marion! but i'm not convinced you enjoyed that dumping... A flicker of uncertainty in Marion's gaze, a smile strained by the weight of expectation? As she takes that fateful bite, her expression belies a turmoil of conflicting emotions. The unconvincing smile, a facade crumbling under the weight of unspoken disappointment. Oh, the tragedy of unmet expectations, the bitter sting of culinary disillusionment! And let us not overlook the subtle nuances of Marion's vocal cadence, a symphony of highs and lows, whispers and exclamations. The crescendo of excitement, the crescendo of disappointment, each inflection a window into the tumultuous landscape of her culinary journey. "Yay, it worked," she proclaims, her voice a fragile whisper in the cacophony of culinary critique. Yet, dear friends, let us heed not only the words spoken but the language of the body, the silent ballet of gestures and expressions. For in that moment, as Marion utters those fateful words, her body betrays a truth far more profound than mere verbal affirmation.
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??
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
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. 😋
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.
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!!
Hello miss Marion thank you for your wonderful super delicious amazing meal yummy Recipe And thank you for your Beautiful video enjoy 🟨💚💚💚🟨🟨🟡🟧🟪🟪🟣❤️❤️❤️♦️💙💙💙🛑🟣🟣🟣❣️💕💕🔴🔵🥰🥰🟥💞🧡🧡🟢🟩🟩🟩♥️💕🎈😘😘🥰🔵❣️❣️❣️❣️❣️❣️💕💕🎈🎈🟢💞💞🧡🟢💕💕🛑🛑🥰🥰❣️💛🔴🔴💜♥️♥️💓🟩🟩🟥🟥🟩🎈🥰🟪🟪🟧🟧🟡🟨🟨🧡🟥🟥🟥💜🔴
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.
Shout out to one of my favourite Chinese cooking channels! I like seeing new hacks to really intricate recipes too. Thank you, Marion!
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!
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
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.
🎉 so happy for Marion. Good job in making Hargow ! ❤
You’re truly a master. So much dedication & enthusiasm. This video is such a delight! ♥️
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
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 love har gow, and your technique has inspired me to try making these dumplings at home. Thanks.
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
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 so much Marion for covering this delicious dim sum recipe
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.
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
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! 😮
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.
That tempering of the dough is a really nice touch!
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.😊
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
Where can we get the steamer in this video?
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
Yum, love har gow! You’re incredible, Marion, I can almost taste your excitement!
I’m so thrilled to try this!!!! Thank you 🙏🏼
Omg Marion, another winner! You are super amazing!!!!! Love you so much.
Aw thank you!
Stoppppppppp Marion you’re the best!!! i always wanted to learn how to make these!!!! Thank youuuuu
I really dig this nice clean slick video style, more chili recipes in this format please haha 😅
🤤 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
Greetings from Seattle!
MY ABSOLUTE FAVORITE dim sum dumplings. I use to skip school to eat these in our ID International District aka Chinatown
You are a genius. I think I can actually do this now!!
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
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 ❤
where is the steamer pot from? ❤ 3:55
I think it s the Jia Inc steamer, a bit pricey
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 ☹️
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!
Literally LOL. Thanks heaps for the info and more especially the laughs.
So happy for you Marion. Can you combine the offcuts of dough to make just a few more?
I really love your sense of humour ❤
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.
Wow! Way to go Marion-they look great ☺️
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
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. 😋
Har gow is beyond words delicious...ty
In the Philippines we call it Hakaw, and it's my most favorite dimsum ever, and then Xiao Long Bao
Wow! You are an amazing awesome beautiful cook
Always Yummycilious recipes
Yay! Super happy for you and us 😅 can’t wait to give this recipe a go! Where can I find the steamer pot
I'll master this thanks to Marion
Omg, you are literally amazing
Bonsoir merci beaucoup ❤❤
Hello my friend, love &adore this dish this is my favorite. 😊😊😊😊 Thank you darling Gitl 4 sharing u neva steering , me wrong.
Omg!!!!!!!thank you Marion!!!!
great video marion! but i'm not convinced you enjoyed that dumping... A flicker of uncertainty in Marion's gaze, a smile strained by the weight of expectation? As she takes that fateful bite, her expression belies a turmoil of conflicting emotions. The unconvincing smile, a facade crumbling under the weight of unspoken disappointment. Oh, the tragedy of unmet expectations, the bitter sting of culinary disillusionment!
And let us not overlook the subtle nuances of Marion's vocal cadence, a symphony of highs and lows, whispers and exclamations. The crescendo of excitement, the crescendo of disappointment, each inflection a window into the tumultuous landscape of her culinary journey.
"Yay, it worked," she proclaims, her voice a fragile whisper in the cacophony of culinary critique. Yet, dear friends, let us heed not only the words spoken but the language of the body, the silent ballet of gestures and expressions. For in that moment, as Marion utters those fateful words, her body betrays a truth far more profound than mere verbal affirmation.
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??
CONGRATULATIONS !!!
Omg been waiting for this, I’ve tried once lol it was a total mess hahaha
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
Amazing Marion
This is the sweetest vid Marion!!!!!!!
Congrats on this great achievement and sharing it with the rest of us! Lol
💗
Wow thank u for sharing love here from philippines
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?
Yehey !
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. 😋
so good. i'll prob end up with a stuffed bagel. i love eating these with that soy sauce and julienned ginger dip.
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.
Thank you so this great recipe:)
Marion
I cant find wheat starch!!! What can I use as substitute
I have , potato, tapioca, corn
I can't wait to try bc covid gave me dimsum cravings and many of them have not worked.
Can I use vegetable shortening in place of lard? Thanks
Thank you I so can do that. Can you do more dimsum like half moon
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!!
Thanks much for sharing
Wheaten cornflour is the same as wheat starch. Most supermarkets have it
Amazing 🎉
Delicious!!!! I CAN TASTE IT .
Great and Thanks
great sharing
What a joke, it takes a Chinese like me to learn these tricks from a non - Chinese..Thanks Marion for your sharing! love you
Yay!!! 🥟🎉
Do you have a recipe for Chinese Chilli Paste the kind you get at Yum Cha restaurants?
❤❤❤👌Yummy 🎉🎉🎉
Marion your making me hungry 😋
Love your videos!
Can I use the pasta roller, to roll out dough on setting 1mm?
❤🤍💙 all your videos #MARION👍
Brilliant!
Can I use the dough to make Cheung fun? It’s amazing dough!!
What's the steamer Marion? Looks cool
can you do 口水鸡" (Kou Shui Ji)? poached chicken in chili sauce … they sometimes call it saliva chicken or mouthwatering chicken
Late to the game but did Marion move back to Thailand? Or is she visiting?
Is there a non-pork alternative you'd recommend for the lard?
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
Could you please do an easy way Malatang?
Could you roll them out on oiled saran wrap? Then they should be easy to remove.
Hello miss Marion thank you for your wonderful super delicious amazing meal yummy Recipe And thank you for your Beautiful video enjoy 🟨💚💚💚🟨🟨🟡🟧🟪🟪🟣❤️❤️❤️♦️💙💙💙🛑🟣🟣🟣❣️💕💕🔴🔵🥰🥰🟥💞🧡🧡🟢🟩🟩🟩♥️💕🎈😘😘🥰🔵❣️❣️❣️❣️❣️❣️💕💕🎈🎈🟢💞💞🧡🟢💕💕🛑🛑🥰🥰❣️💛🔴🔴💜♥️♥️💓🟩🟩🟥🟥🟩🎈🥰🟪🟪🟧🟧🟡🟨🟨🧡🟥🟥🟥💜🔴
At Chinese restaurant they put bamboo shoots in the filling.
Any suggestions to substitute lard with a halal ingredient?
What can substitute to lard? 😊