Thank you Mandy! I am a “Why” kind of person. I like to understand the reasoning behind preparation of things. You do such an excellent job explaining all the details of why you do the steps that you do. Thank you so much for your effort and being such a good instructor!
Without question, you are the BEST of RUclips in the cooking/recipe category. I cannot tell you how many referrals I've sent to friends. Thank you for assisting in my desire to prepare great food.
This brings back a lot of memories from our home country for those of us living abroad. Thank you Mandy for sharing this recipe. Please keep making some more dimsums and share the recipes with us. Watching you from Canada 🇨🇦 ❤
Your videos are just getting better and better. Really glad I found your channel. You have introduced me, and by extension my family, to so many Chinese dishes.
Oh Mandy!!! I’m so upset that I still have 9 more days of work on board this ferry until I’ll get home and can try this recipe!!! Loved your content for long time now, and my family and friends most often requests your Hakka style stuffed pepper and your chicken dumplings with fried shallots in broth with the aromatic onion-oil! You are amazing! You, and Marion’s Kitchen!👏👏👏
What a twist of fate. I JUST made a betcha of meatballs very similar to this, and my son, the taste tester in the house, told me they were a little dry. Now I know how to fix them! Thanks Mandy!
I like that you explain why everything needs to be done in certain ways, or why some ingredients should not be replaced. I'm going to make these very soon, thanks!
Always enjoy seeing what you have for us! I have learned a great deal from you about how to cook certain things and it's been great! I will say the best thing I've learned is the baking soda trick to d=tenderize meat. I had no idea about this until I watched your channel. Thank you for sharing your great recipes and all your cooking talents!
Made it tonight. So good and better than my local dim sum places. I’m in NYC so that’s saying something. I got chunk of beef, chopped by hand etc. used tangerine rind in place of Chen pi. Water chestnuts for jicama. Even did fried tofu then soaked for steaming. Everyone loved them. Thanks for another spectacular recipe AND explanation for each step. I would send picture if I can figure out how.
The technique of adding starch water to the ground meat I've seen hundreds of times, but no one explains it better. I think some day I'll turn on the cooking channel and say WOW, that's Mandy!!! I know her😍. Thank you dear friend. I wish you and your family all the best health, happiness and success this holiday season🙏🤗💞🐲
I'm sorry you are so homesick. If you could have family come here, that would be safer for everyone. I bought your Wok. Then ordered 3 more for Christmas gifts. Next, will have to be your cookbook...(if you have one). Thank you for being so thorough with your instructions.
You always make me want to eat everything you cook! I so enjoy the science behind your methods - what is your field of work? Outside of cooking, that is! =]
Hi Mandy. I am sure , and it is natural, that you miss things of home but I can say that we are fortunate to have you. Always watching for your wonderful presentations and all of the things that you share with us. I also return to your presentations for review just to make sure that I make things Your Way ! Thank you Mandy....Michigan
Dear Mandy, thank you for all your tips and recipes. You have really added an extra dimension to my cooking, which I'm really grateful for. My next one of your recipes I'm going to tackle is your " Three Cup Chicken". Mandy, you are a Legend.
I made these & they were amazing! Thanks so much for sharing your recipe & techniques. I used some orange peel that I dried in the air fryer since I didn't have access to the tangerine peel. I also used parchment paper & it worked really well to keep the meatballs from sticking. Well worth the time & effort for delicious taste & soft juicy texture.
Mandy, you are amazing! How did you get such a great knowledge about Chinese cooking? (the art of cooking in general) I realize that you don't even live in your home country, and you know so many things! I am very much admiring you! I am French and I would like to know if you are a professional of cooking or you work in another field? If I'm too curious,😅 you don't have to answer, I can understand! Thanks a lot for all your great job!
I will try this , my mother in law is in Liaoning Province so I might be able to ask her to send some of the aged peel over , local Asian supermarkets have the peel but it’s as you say , not good quality
My fave dim sum place steams the meatballs on a bed of peas. I always wondered why but never guessed it could be to prevent the meatballs from sticking to the plate!
question please. when you say "oyster sauce" or condiments like it (complex combinations of ingredients), would you share which brands? thank you. btw i really have learned so much about cooking chinese food from your videos, and simply things that i would never have imagined like a lump of butter in the chow fun at the end (what a difference) or adding a little sugar when cooking cabbage. you're amazing. thank you.
Your meatball looked a little under cooked. I like the recipe and how you were very detailed with the steps needed to make this and also how you explained why it needed to be done in such a manner. Great job.
"You don't need a scale unless you have OCD." I laughed and laughed. I apologize to all people with OCD, but cooking is about knowing what you are doing, not measuring what you are doing. I seldom measure anything, except as a starting point. Then I have to make adjustments if the texture, the size, or the taste isn't to my liking. Miss Mandy does it that way, the only way.
Watching from Florida. I love the way she backs up her reasoning with science ie. pH,alkalinity etc. However,In my county most of her recipe ingredients are not available,nevertheless,I love watching her vlogs. I so wish,she would commercially ship if possible.
The tangerine peel grown in Xinhui city is a special breed, so the older, the more fragrant. I have tried to dehydrate tangerine peel in the USA. Unfortunately, it doesn't work the same. The taste becomes plain as time goes by.
I love meat balls. My son doesn't like meat balls. He doesn't care if it's home made or not. Home made meat balls i like to make. My son doesn't like meatloaf. I don't make that either 😅.
Mandy, do you have any recommendations for purchasing dried aged tangerine peel online? I have some that I bought online a long time ago and put them in the freezer but I don’t know about the quality because I haven’t used them yet.
The "one direction" part is in all recipes I've seen so far, but it's never explained. Anyone have a guess why you should stir the ground beef mixture only in one direction?
I'm not going to cook it up. But I give a LIKE. The expertise and understanding of the products is impressive! For me it is simply too much work and too much effort to get the ingredients.
Hello Mandy, You should know that more than a 1,5 billions people are Muslims in the world. Also at least more than 1 billion Hindus who don’t eat pork or any kinda red meats. Please give us a substitute for pork, which is considered number 1 dangerous meat for human health in the world. Hope you understand this serious issue.
I was interested when you said beef and only used less than 8% of fat. But when you mixed it with pork fat that much, you turned me down. Very sorry, Mam.
Love your videos, but having the additional camera to give the impression you're speaking to someone else does not add anything at all to your videos, in fact it kinda detracts from them 😊😊
I enjoy your videos. But please stop referring to "OCD" as if it's something funny. It's not a synonym for "meticulous" or "overly precise." OCD is an illness, not a joke. You'd never say "use both hands, unless you're a paraplegic," so why refer to OCD as humor?
No, as a rancher's granddaughter, I can tell you that overcooked meat is worse than no meat. If you want dried out, overcooked meat, you would be better off with vegetables or tofu. These are clearly cooked through, and still contain enough moisture (and nutrients) to be both wonderfully healthy and tasty. Meatballs should never be overcooked.
Your recent videos have featured lots of beef and pork dishes. As a result, I'm about to unsubscribe, because the last recipe that interested me was the Lemon Chicken Recipe, and that was 4 months ago. Can you feature some dishes that are vegetarian? And more dishes containing chicken?
Thank you Mandy! I am a “Why” kind of person. I like to understand the reasoning behind preparation of things. You do such an excellent job explaining all the details of why you do the steps that you do. Thank you so much for your effort and being such a good instructor!
Without question, you are the BEST of RUclips in the cooking/recipe category. I cannot tell you how many referrals I've sent to friends. Thank you for assisting in my desire to prepare great food.
Awesome that she's still putting out these videos!
It always makes my day when I see a new recipe from you. Thank you for making such amazing videos.
This brings back a lot of memories from our home country for those of us living abroad. Thank you Mandy for sharing this recipe. Please keep making some more dimsums and share the recipes with us. Watching you from Canada 🇨🇦 ❤
Your videos are just getting better and better. Really glad I found your channel. You have introduced me, and by extension my family, to so many Chinese dishes.
Oh Mandy!!! I’m so upset that I still have 9 more days of work on board this ferry until I’ll get home and can try this recipe!!! Loved your content for long time now, and my family and friends most often requests your Hakka style stuffed pepper and your chicken dumplings with fried shallots in broth with the aromatic onion-oil!
You are amazing! You, and Marion’s Kitchen!👏👏👏
What a twist of fate. I JUST made a betcha of meatballs very similar to this, and my son, the taste tester in the house, told me they were a little dry. Now I know how to fix them! Thanks Mandy!
I like that you explain why everything needs to be done in certain ways, or why some ingredients should not be replaced. I'm going to make these very soon, thanks!
Always enjoy seeing what you have for us! I have learned a great deal from you about how to cook certain things and it's been great! I will say the best thing I've learned is the baking soda trick to d=tenderize meat. I had no idea about this until I watched your channel. Thank you for sharing your great recipes and all your cooking talents!
Agreed Ms. Mandy... The only US sold commercial dried tangerine peel I have tried tasted like dirty cardboard.
I wouldn't know what dirty cardboard tastes like :)
@@billprudehome9304 🤣
@@billprudehome9304 feed a cardboard box slitter for a few months and you will know exactly what dirty cardboard tastes like.
Made it tonight. So good and better than my local dim sum places. I’m in NYC so that’s saying something. I got chunk of beef, chopped by hand etc. used tangerine rind in place of Chen pi. Water chestnuts for jicama. Even did fried tofu then soaked for steaming.
Everyone loved them. Thanks for another spectacular recipe AND explanation for each step. I would send picture if I can figure out how.
The technique of adding starch water to the ground meat I've seen hundreds of times, but no one explains it better. I think some day I'll turn on the cooking channel and say WOW, that's Mandy!!! I know her😍. Thank you dear friend. I wish you and your family all the best health, happiness and success this holiday season🙏🤗💞🐲
Worcestershire Sauce is a brilliant umami taste, good added to stews an casseroles.
Try it neat on 'cheese on toast'... Brilliant!
I put that s*** on everything! Lol! My mom used to call it her secret ingredient!
Would love to try this soon. Great tip on how to tenderize meats with baking soda. Your video on how much to used was very helpful.
I'm sorry you are so homesick. If you could have family come here, that would be safer for everyone. I bought your Wok. Then ordered 3 more for Christmas gifts. Next, will have to be your cookbook...(if you have one). Thank you for being so thorough with your instructions.
Mandy, you are so clever!! You know everything! Thank you, we are the lucky ones learning from you.
You always make me want to eat everything you cook! I so enjoy the science behind your methods - what is your field of work? Outside of cooking, that is! =]
Hi Mandy. I am sure , and it is natural, that you miss things of home but I can say that we are fortunate to have you. Always watching for your wonderful presentations and all of the things that you share with us. I also return to your presentations for review just to make sure that I make things Your Way ! Thank you Mandy....Michigan
I Really love all the translations, it makes it much easier for me to make, Thanks
Making food reminds me of my Mom and the best of times. I miss her most when I cook.
Dried orange peel aged for fifteen years. Wow, that's amazing!
that looks sooo good. i always appreciate how detailed you are with explaining every step!
Dear Mandy, thank you for all your tips and recipes. You have really added an extra dimension to my cooking, which I'm really grateful for. My next one of your recipes I'm going to tackle is your " Three Cup Chicken".
Mandy, you are a Legend.
PHENOMENAL Mindy 🎉
Thank YOU !!!!
✨🤗💫
I made these & they were amazing! Thanks so much for sharing your recipe & techniques. I used some orange peel that I dried in the air fryer since I didn't have access to the tangerine peel. I also used parchment paper & it worked really well to keep the meatballs from sticking. Well worth the time & effort for delicious taste & soft juicy texture.
brilliant recipe thanks for sharing !!!
Mandy, you are amazing! How did you get such a great knowledge about Chinese cooking? (the art of cooking in general) I realize that you don't even live in your home country, and you know so many things! I am very much admiring you! I am French and I would like to know if you are a professional of cooking or you work in another field? If I'm too curious,😅 you don't have to answer, I can understand! Thanks a lot for all your great job!
I will try this , my mother in law is in Liaoning Province so I might be able to ask her to send some of the aged peel over , local Asian supermarkets have the peel but it’s as you say , not good quality
omg dear one! Have her send enough so that you can open an Amazon store! 😃
You have an instant customer base, obviously.
❤️🫂
I could watch her eat food all day.
Thank you Mandy!! ❤️From Chicago USA
Mandy should own and manage a Dim Sum Palace in Florida. It would be a tourist attraction.
Thanks for another amazing recipe, Mandy. I hope you can get home for a nice long visit soon.
Yummm, you've got me craving dim sum now lol that looked lovely, thanks for sharing x
Dim sum is also one of popular breakfast in my country too. I like it so much. Thanks for sharing the recipe
I hope you get to visit your home country someday soon.
My fave dim sum place steams the meatballs on a bed of peas. I always wondered why but never guessed it could be to prevent the meatballs from sticking to the plate!
Another recipe I’ll try when I get home.
Thank you Miss Mandy! Those meatballs look pretty easy. I will give them a try.
Awesome. With you cooking give me much more enjoyment 😉 thank you ⚘️
Wow, these are delicious 😋
Amazing show Mandy. Thank you for sharing. Have a great day
Great recipe not only delicious but also beautiful to look at. Very good job 🌸
just bought your knife set. so excited!!!!
I learned about Jicama today.
You are a joy to watch and learn from. All the best to you. And, delicious meatballs!
Mike B. Lis Angeles, California
U are too good.... Love ur recipes...🥰
Brilliant, thank you for all you do for us 😉👌 will be making these. X
Looks delicious. I was wondering what were the tricks to these. Now I got to try
The recipe looks great and I will probably try it sometime, but c'mon, that fox pepper grinder cracks me up. 🦊🤣
THANKS,. :)
Looks so zummy ,good recipe .Thanks.
question please. when you say "oyster sauce" or condiments like it (complex combinations of ingredients), would you share which brands? thank you. btw i really have learned so much about cooking chinese food from your videos, and simply things that i would never have imagined like a lump of butter in the chow fun at the end (what a difference) or adding a little sugar when cooking cabbage. you're amazing. thank you.
I've never even heard of a jicama! You learn something new everyday eh :)
i like the information and cooking as well . nice!
Great recipe Mandy. Love dim sum, but never tried beef meatballs. I guess I was always interested
in the shumai more. :)
Keep up the good work.
UB
Delish ... Always nice to see you ... Thank you
Thank you. That looks soooo good!
These look delicious.
Loved it as always.
اهلا بيك انا اتابعك من مصر بلدي واريد ان اعرف بماذا اذبتي محلول الصودا في البدايه بماء دافئ ام ب خل وهل يمكن استبدال بالنشا الذره
Thanks for the video 👍🏻
Your meatball looked a little under cooked. I like the recipe and how you were very detailed with the steps needed to make this and also how you explained why it needed to be done in such a manner. Great job.
I'VE ASKED 2 PLEASE POST A VIDEO ON BOURBON STREET CHICKEN.
"You don't need a scale unless you have OCD." I laughed and laughed. I apologize to all people with OCD, but cooking is about knowing what you are doing, not measuring what you are doing. I seldom measure anything, except as a starting point. Then I have to make adjustments if the texture, the size, or the taste isn't to my liking. Miss Mandy does it that way, the only way.
I love that! I genetically hate cilantro.
Watching from Florida. I love the way she backs up her reasoning with science ie. pH,alkalinity etc. However,In my county most of her recipe ingredients are not available,nevertheless,I love watching her vlogs. I so wish,she would commercially ship if possible.
here - curatedkitchenware.com/products/chinese-chen-pi-dried-tangerine-peel
@@SoupedUpRecipes reads to be sold out
@@billhackley3540 🤦
Yummy. Happy holidays 🙂
Amazing.
Nice
Mandy, can we dehydrate fresh orange peel to make dried orange peel? Will it be have the same fragrance or taste?
The tangerine peel grown in Xinhui city is a special breed, so the older, the more fragrant. I have tried to dehydrate tangerine peel in the USA. Unfortunately, it doesn't work the same. The taste becomes plain as time goes by.
@SoupedUpRecipes i see, thanks for the reply Mandy 😘
What kind of Worcestershire Sauce is that? It looks so thick.
Are vietamise eggrolls similar
Sugar? Is this sweet? Can it be made savory by just leaving out the sugar?
Can I use the baking soda solution to my steam minced pork patty to make it soft? #FDHsHK
I love meat balls. My son doesn't like meat balls. He doesn't care if it's home made or not.
Home made meat balls i like to make. My son doesn't like meatloaf. I don't make that either 😅.
I can use all Fat Pork...?
Raw looking
What can I use instead of pork fat?? My bf can't eat pork
Missing an opportunity! Have your sister set-up a Chen-Pi shipping business from China :)
LOL! here - curatedkitchenware.com/products/chinese-chen-pi-dried-tangerine-peel
@@SoupedUpRecipes They're sold out!
Thank you for the notice, I just adjusted the inventory. You should be able to purchase it now.
What is a good cut and weight for me to ask the butcher to ground up for me?
Im kinda broke now 🤣 cant really afford it...
look delicious btw
is there a substitute for pork fat?
Can you please teach us how to make chinese ham I don’t want the American ham I miss Chinese ham back home in the Philippines we call it excelente ham
I don't like it. I love it.
Mandy, do you have any recommendations for purchasing dried aged tangerine peel online? I have some that I bought online a long time ago and put them in the freezer but I don’t know about the quality because I haven’t used them yet.
here - curatedkitchenware.com/products/chinese-chen-pi-dried-tangerine-peel
@@SoupedUpRecipes Thanks!! 😊 🙏
💜💜💜💜
How does it keep citrus aroma after 15 years??😏
👀...🔥👍😎👍🔥
The "one direction" part is in all recipes I've seen so far, but it's never explained. Anyone have a guess why you should stir the ground beef mixture only in one direction?
You question in answer is this video - ruclips.net/video/4lc9y_IYd9Q/видео.html
@@SoupedUpRecipes thank you. I was curious too.
It looks interesting but I rather order it from a restaurant ☺️
🤨
I'm not going to cook it up. But I give a LIKE. The expertise and understanding of the products is impressive! For me it is simply too much work and too much effort to get the ingredients.
Hello Mandy,
You should know that more than a 1,5 billions people are Muslims in the world. Also at least more than 1 billion Hindus who don’t eat pork or any kinda red meats. Please give us a substitute for pork, which is considered number 1 dangerous meat for human health in the world. Hope you understand this serious issue.
I was interested when you said beef and only used less than 8% of fat. But when you mixed it with pork fat that much, you turned me down. Very sorry, Mam.
Love your videos, but having the additional camera to give the impression you're speaking to someone else does not add anything at all to your videos, in fact it kinda detracts from them 😊😊
I enjoy your videos. But please stop referring to "OCD" as if it's something funny. It's not a synonym for "meticulous" or "overly precise." OCD is an illness, not a joke. You'd never say "use both hands, unless you're a paraplegic," so why refer to OCD as humor?
Lol...I'm one of those folks who "genetically" can't stand cilantro! Tastes like soap smells to me! Very nasty! Nice recipe otherwise!
Mean no disrespect but those are half raw or half cooked? because at 8:43 that meat looks way too pink for my taste.
No, as a rancher's granddaughter, I can tell you that overcooked meat is worse than no meat. If you want dried out, overcooked meat, you would be better off with vegetables or tofu.
These are clearly cooked through, and still contain enough moisture (and nutrients) to be both wonderfully healthy and tasty.
Meatballs should never be overcooked.
Your recent videos have featured lots of beef and pork dishes. As a result, I'm about to unsubscribe, because the last recipe that interested me was the Lemon Chicken Recipe, and that was 4 months ago.
Can you feature some dishes that are vegetarian? And more dishes containing chicken?
Simple Bit Delicious Recipe 😋