Enjoying our content? Join the Canto Cooking Club - bit.ly/3JLDuIz Support us on Patreon - www.patreon.com/madewithlau Get the full recipe here - madewithlau.com/recipes/siu-mai What'd you think of Daddy Lau's recipe?
Wow, 😳 I can’t stop watching your videos! Mr Lau explained everything about the food and I’m amazed by the knowledge that he has learned throughout his career! Thanks for sharing all these amazing recipes ~ Keep up the hard work guys! #subscribed ✅
YES I love the historical context and the Q & A - I am in the process of discovering my ethnic heritage - I am Chinese but was not raised with the culture
很耐心地教細節，多謝劉大師，令我們可以學到精湛的廚藝！祝這個節目長壽，給我的兒孫們也可以享用！要去買了學習了。Thank you for letting us learn such meticulous cooking skills. This program is really top-notch. Thank you Randy for sharing Dad Lau’s cooking skills. Sometimes Mama Lau also adds some tips, which is very interesting!
I've really enjoyed your RUclips series. It is wholesome to watch you and your father interact and then watching your family enjoy the wonderful food you are teaching us to make. Keep it up. It's great to learn from someone who doesn't take shortcuts and explains each step thoroughly
Your Dad is spot on for soaking/rinsing the meat in water prior to marinating or cooking. Because home cooking elements can never match the intensely high output of commercial/restaurant kitchens, the frying pans/woks will never get to that high searing temperature. Because of this, even after preheating the pans, once the meat hits the pan and the "sizzle" is over, the heat has been sapped out and the meat starts to steam and the left over, excess moisture starts to bleed out of it. The quick stir-fry to seal and and crisp the meat is lost. By soaking out the excess blood/juice/myoglobin, the process is much, much better. God bless and I enjoy watching your Dad cook and more importantly, seeing your family eating it together and making memories.
I don't think that's true for heavier cast iron or heavy bottomeh 5- or 7-ply stainless steel. Those have much better heat retention. Would be an interesting thing to experiment on
I've been in hongkong for 24 years, and your dad is look alike my Yeye, he is good in cooking too 😊,we speak Cantonese, I will never forget to speak Cantonese 😁have a blessing day to your family, choikin
The opportunity to learn these recipes from a master chef. Techniques that would be lost forever when they pass. Sometimes I really do love the time we live in. Thank you for making these videos.
Totally agree. He is passionate in what he does, sincere. People of his generation are so trust worthy. I totally immensed with what he was explaining.. Lol
It is always a pleasure to see an experienced chef cook something. The skill on display is incredible. Thank you for sharing the video and showing the cooking process.
Production is so impressive. The way you present your dad’s cooking and cutting into it the Q & A is a great idea. I also appreciate you taking the time to add scientific explanations. Thank you for the fire content!
This is by far the best production on Chinese traditional cooking programmes ever on You Tube.Very succinct and vivid in all aspects from sharing of knowledge through to the final presentation.Kudos to the Lau family, brilliant and unique👍🏻👍🏻👍🏻
I nearly choked when Mommy Lau mentioned Peony Seafood Restaurant in Oakland. I have so many childhood memories of dimsum there. Didn't realize that you guys are based in the bay! Discovered your channel just a couple days ago since my 2022 resolution has been to learn how to cook Cantonese dishes! Your content is next-level and fulfills such a special niche. Daddy Lau's Cantonese with the Taishanese accent, your voiceovers explaining scientific concepts like myoglobin water, and the clips of your sweet family all eating together make for the perfect feel-good tutorials.
I love how your dad is telling us the important techniques on how to make it tastse perfect and how to make it look perfect with regards to the texture specifically, I feel amaze by looking at his hands while he do it, I can see the decades of experience and speciality in his profession.. you are amazing for putting this up to share your authentic chinese culinary. Keep it up. More healthy years to your parents and godbless you all.
Love these videos. I love the English subtitles while listening to Chef Lau speaking Cantonese as it is giving me a deeper understanding of the common words I hear but not 100% sure of. My level of Cantonese is that of a 4 year old that left Hong Kong to a new alien world of Australia.
Thank you guys for your channel and these recipes. My parents are Hong Kong chinese and I was born in UK and married to Englishman. We are very connected to our culture and visit HK each year just to eat! Now that I am a mother I want to make chinese recipes all the time. Plus my daughter looooves Dim Sum. So I am showing her her heritage a recipe at a time. Thank you so much. Plus following a chinese recipe in Cantonese is spot on! Hearing 5 faa laam and pork chop mm duck! ❤❤❤
Enjoyed watching your Dad cook, even though I hardly understand a word of any Chinese dialect. Watching somebody teach something they enjoy is always a treat, even if you don't understand a word they're saying. Pity there's so many ingredients in a lot of Asian recipes that aren't gluten free; my wife is one of those with Celiac Disease. We have found a lot of gluten free alternatives, but many still leave us stumped. BTW, I love Siu Mai, but with my wife being a Celiac, unfortunately dim sum is a thing of the past for us. Best to all of you; Keep having fun doing these with your Dad!
I am a huge fan of your dad's recipes n vidoes!! N I love his fun personality n super chopping skills. I've cooked a few of his recipes n it turned out very well! I love Cantonese foods! Thank you toyoir dad for his wonderful videos n recipes!!
So impressive to see a family like yours. Your dad is a good cook and a teacher. Mum so supportive and teaches well too. I watched only two videos and am enjoying it so much.
Thanks Papa Lau! As usual, I always enjoy watching you sharing your recipe step by step and explaining why you are doing certain things. Most of all, I really enjoy your family sitting down together enjoying the food and sharing Papa Lau and Mama Lau's stories! Thanks again. Bless your family abundantly 😇🙏!
I am non Chinese. I love all dumplings but hands down siu mai is the best and my favorite. Kudos to chef Lau. He wood be a great cooking instructor at a school. Bless you all. 👍
I havent made siu mai (with my dad) since I was a little girl. Dad passed away this year & your video inspired me to give making siu mai another try, thank you. It turned out delicious. My entire family loved it & asked me to make more.
I think "dumpling" wrapping should be a tradition for all families. May it be a pierogi, ravioli, siu.mai, gyoza, manju, momo, lumpia, egg roll, tamales or whatever equivalent there is in other cultures.
This is amazing and informative. Most recipes just skip over the little details but sometimes the little details are the steps which are the most important in chinese cooking.
Thank you so much for these videos! I love hearing your dad speak, his accent reminds me so much of dad and family! I love all the tips. I have tried to make Siu mai from written recipes and never could make them perfect. Now I can’t see I was missing all these tips!
Thank you. Love your channel. It’s good to document and showcase your Dad’s skills. I’ve only made wonton and potstickers before and not siu mai. Thank you for the demo!
这个频道不仅让我我学会了怎么煮菜还学会了很多知识跟英文！谢谢你们。 as an immigrant, grownup eating Cantonese food, your video really make me feel like home, like your family, specially your dad, because my dad used to work in a Chinese restaurant for many years.
Never made any chinese food myself and this video was excellent. Not only is the recipe tasty and easy, but the wrapping technique demonstration was spot on. Got it first try. Thank you Mr Lau for sharing your technique!
I thank you so much because I love Chinese food. I enjoy watching your video and that you took time out of your life to share your recipes . So many wonderful recipes are lost . And it’s sad people don’t want to share their. Those good recipes are gone forever. God bless you and you family..
I made these today! I made them as wontons instead of siu mai but I followed the recipe closely. They turned out great! As wontons, they tasted just like siu mai and they added a wonderful flavour to the soup. These were the most posh wontons I've ever made and way better than the cheap frozen ones that you get in Asian groceries. Kudos to Mr. Lau for the fantastic recipe!
I appreciate how your father is willing to share his wisdom and your family dishes. I've signed up on patreon because I am so enthralled. I always await for a new video or short. 謝謝你們！
@@sngjoolian English description on most menus I’ve seen has it as “spicy salt and pepper pork” or some other derivation. Basically, it’s deep fried thin sliced pork chops/ribs tossed in a ton of garlic, chilli peppers, and green onions
I love learning new things and I love many Chinese dishes. You have a new fan and I have anew teacher. Thank you for your time and efforts. I know I appreciate it.
Thank you Daddy and Mommy Thank Lau Family for making such a wonderful shumai very educational and entertaining. Love how the links and transcribing are made very organized and well taken cared of. God Bless your channel and fam
I just stumbled onto this channel today and I have to say the level of detail and thought surrounding every ounce of this channel and associated things is absolutely astounding. There is clearly a lot of love put into your work and we can see that dripping from every corner. I look forward to binging everything. From the father's kitchen expertise to (I'm assuming) the son's technical knowledge on camerawork and all else digital its nothing but 110% effort. Thank You Lau Family!!! p.s. thank you for including both US and metric
Best Chinese cooking food channel. Very clearly instructed. By the way we eat siomai with dipping sauce of soy sauce, kalamansi or lemon, fried garlic n chili, yummy.
This is one of the most enjoyable episode as the family becoming Americans, a unique American experience for those of us came to the US in the late 60’s early 70’s. The living conditions in the Chinatowns across the US. 14:00 the entire family living in a single room above Walgreen on Stockton St. in SF. They worked hard to get themselves out to a better place in a short year or 2. My parents did the same in Boston. We lived in South End when we first arrived in 1969, my parents worked hard and brought a house in Brighton in 3 years. We are the group of folks appreciate the opportunities this country of our have offer us. Proud to be an American by our own choice.
Thanks for sharing your dad’s siu-mai recipe. I tried it & it was a big hit on our table! It is the closest to our favourite Chinese restaurant in the Philippines. Please tell him that this is the best siu-mai recipe that I found on YT. I’m excited to try his other recipes!
I love their interaction and their relationship as a family. 20:07 Dad coaches Son, but Mom wanted a fair competition. hehehhehe in the end the wife is very supportive and compliments her husband. Loved this family oriented cooking show.
i made these and they were beyond amazing! so mouth watering and delicious! Also thank you for subtitles i thoroughly enjoyed the video and listening to Lau and all the tips he gave throughout the video.
These are amazing, I made them tonight and my husband couldn’t stop eating it, I didn’t have pork belly or shoulder but I had some minced pork and they came out great! Thank you again for the wonderful recipe. 🙏🏻
at 13:04 he said “Heung Pinn” (Xiang Pian) 香片、茉莉花茶 which is jasmine green tea made from unfermented tea leafs (Camelia Sinesis). It’s completely different from “Po Yee” (Pu’er) 普洱茶, which is a dark tea made from fermented tea leafs (Camelia Sinesis). Both are extremely popular though. Edited to be super-specific.
@@ProfX501 um lol how about both correct. tea leafs are all made from the tea plant. But there are teas that don’t use tea leafs. Chinese people just don’t use a separate term for these “tisanes”. We call them all “tea”. 🌼🍵
These are my very favorite!!! I grew up with pork and the beef Siu Mai in China Town and Richmond District in San Francisco for 32 years. I can't wait to cook these!!!!
Stumbled onto your site: so nice your Dad did these videos. It is so nice to document his skill even tho he is retired, he is now a utube star. My Mom used to make all sorts of dim sum fm scratch tirelessly in the kitchen, then freezing them for us to enjoy. I alwys was amazed at how fine she diced vegetables so small and her skin wrappings so thin. I miss her dim sum so much. I wished I wud hv mde recordings of her making those dim sum, too. Kuddos that ur Dad is willing to be a subject of the home culinery world n for him to share his secrets and tips. We don't want these skills to b lost by the next generation. Thank you. I have subscribed to watch other delicacys your Dad makes. The videos are very enjoyable.
Do what I did. Go to the blog and donate! I signed up for the 1 yr, $10/month (which includes the dim sum recipes)...it's soooooo worth it and easier than clicking "like" on every video.
Thank you Papa Lau for the recipe & explicit explanation on the preparation. Tried your Siu Mai recipe & it tastes amazing! I'm grateful that I've found your RUclips channel. Papa Lau you're the best!
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What'd you think of Daddy Lau's recipe?
@Norman Yeung thank you so much Norman!! He's a legend indeed!
Awesome channel!!! By the way, what kind of shrimp is in the recipe? Also, do you already have a show about making siopao or pork pao?
I hit the like button the minute I heard daddy Lau said to cut the meat yourself. That shows how much thought and effort in each dim sum item.
Wow, 😳 I can’t stop watching your videos! Mr Lau explained everything about the food and I’m amazed by the knowledge that he has learned throughout his career! Thanks for sharing all these amazing recipes ~ Keep up the hard work guys! #subscribed ✅
@@MadeWithLau you
I love how you explain why things are done rather than just giving instructions! Thanks!
Awwww you are so welcome! Glad we're able to help shed light on the purpose behind things!!
Same!! Amazing quality content. The video was so fun to watch and educational!
YES I love the historical context and the Q & A - I am in the process of discovering my ethnic heritage - I am Chinese but was not raised with the culture
Right???? Ive learned a lot. And yes, I successfully made my dimsum, my first attempt and it was a success thanks to this video
True..love this
很耐心地教細節，多謝劉大師，令我們可以學到精湛的廚藝！祝這個節目長壽，給我的兒孫們也可以享用！要去買了學習了。Thank you for letting us learn such meticulous cooking skills. This program is really top-notch. Thank you Randy for sharing Dad Lau’s cooking skills. Sometimes Mama Lau also adds some tips, which is very interesting!
刘爸不愧是资深大厨，制作这种酒楼点心都游刃有余、手法娴熟。非常喜欢刘爸的讲解方式，简单明了，把所有的小窍门都毫无保留地呈现给大家。
非常感謝您的讚賞和認可，讓大家明白做法是我應該做的。十分感謝您的支持！老劉衷心祝您及家人平安吉祥！身體健康！
It s so good for home made recipe.
劉爺爺，看到其手勢， 肯定是資深的大厨， 纍積不少實戰的經驗， 劉爺爺能毫無保留的把一生經驗記錄下來，絕對值得一贊
非常感謝您的支持和讚賞！老劉祝福您闔家健康快樂平安幸福！
Mr. Lau is one of the best teachers in the kitchen. This is the best siu mai video. Thank you so much for the detailed explanation.
I've really enjoyed your RUclips series. It is wholesome to watch you and your father interact and then watching your family enjoy the wonderful food you are teaching us to make. Keep it up. It's great to learn from someone who doesn't take shortcuts and explains each step thoroughly
I'm so glad that I can understand Cantonese. It feels like papa Lau is teaching me directly !
Watching and learning fr9m your Dad is a pleasure and a gift.
So encouraging to hear him say "it's ok if it's not pretty, you'll get better next time, it'll come with experience"
I love the look on the master's face as you two attempt to stuff the wrappers. These are cool, much thanks!
Your Dad is spot on for soaking/rinsing the meat in water prior to marinating or cooking. Because home cooking elements can never match the intensely high output of commercial/restaurant kitchens, the frying pans/woks will never get to that high searing temperature. Because of this, even after preheating the pans, once the meat hits the pan and the "sizzle" is over, the heat has been sapped out and the meat starts to steam and the left over, excess moisture starts to bleed out of it. The quick stir-fry to seal and and crisp the meat is lost. By soaking out the excess blood/juice/myoglobin, the process is much, much better. God bless and I enjoy watching your Dad cook and more importantly, seeing your family eating it together and making memories.
I don't think that's true for heavier cast iron or heavy bottomeh 5- or 7-ply stainless steel. Those have much better heat retention. Would be an interesting thing to experiment on
Love Papa Lau, he reminds me of my late dad. I miss his cooking. Thank you for spreading Chinese traditional food!
i love how the family sits and celebrates eating together, an awesome family for sure and father cooking is such a bonus.
Oh my goodness, I’m addicted to your vids! Your mom and dad are just precious. Thank you!
I've been in hongkong for 24 years, and your dad is look alike my Yeye, he is good in cooking too 😊,we speak Cantonese, I will never forget to speak Cantonese 😁have a blessing day to your family, choikin
The opportunity to learn these recipes from a master chef. Techniques that would be lost forever when they pass. Sometimes I really do love the time we live in. Thank you for making these videos.
There's a level of care and explanation in this video that could never be covered by typical cooking channels. Thanks for sharing.
Totally agree. He is passionate in what he does, sincere. People of his generation are so trust worthy. I totally immensed with what he was explaining.. Lol
I love your family. And I appreciate you sharing the authentic recipes with such detailed information. Thank you so much.
I love this guy. Cantonese food is so good when done right. I would weigh 600 pounds if he was my dad. You guys are so lucky.
It is always a pleasure to see an experienced chef cook something. The skill on display is incredible. Thank you for sharing the video and showing the cooking process.
Production is so impressive. The way you present your dad’s cooking and cutting into it the Q & A is a great idea. I also appreciate you taking the time to add scientific explanations. Thank you for the fire content!
This is by far the best production on Chinese traditional cooking programmes ever on You Tube.Very succinct and vivid in all aspects from sharing of knowledge through to the final presentation.Kudos to the Lau family, brilliant and unique👍🏻👍🏻👍🏻
It was fun watching you all and learning as well. I love sui Mai and dumplings. Will definitely try this.Thanks
Love Daddy Lau. You can see after so many years of cooking how precise and efficient he is in the kitchen. What a skill!
Precisely that each siu Mai is 1 oz !!
I nearly choked when Mommy Lau mentioned Peony Seafood Restaurant in Oakland. I have so many childhood memories of dimsum there. Didn't realize that you guys are based in the bay! Discovered your channel just a couple days ago since my 2022 resolution has been to learn how to cook Cantonese dishes! Your content is next-level and fulfills such a special niche. Daddy Lau's Cantonese with the Taishanese accent, your voiceovers explaining scientific concepts like myoglobin water, and the clips of your sweet family all eating together make for the perfect feel-good tutorials.
I love how your dad is telling us the important techniques on how to make it tastse perfect and how to make it look perfect with regards to the texture specifically, I feel amaze by looking at his hands while he do it, I can see the decades of experience and speciality in his profession.. you are amazing for putting this up to share your authentic chinese culinary. Keep it up. More healthy years to your parents and godbless you all.
Love these videos. I love the English subtitles while listening to Chef Lau speaking Cantonese as it is giving me a deeper understanding of the common words I hear but not 100% sure of. My level of Cantonese is that of a 4 year old that left Hong Kong to a new alien world of Australia.
Thank you guys for your channel and these recipes. My parents are Hong Kong chinese and I was born in UK and married to Englishman. We are very connected to our culture and visit HK each year just to eat! Now that I am a mother I want to make chinese recipes all the time. Plus my daughter looooves Dim Sum. So I am showing her her heritage a recipe at a time. Thank you so much. Plus following a chinese recipe in Cantonese is spot on! Hearing 5 faa laam and pork chop mm duck! ❤❤❤
Really love ur dad, 伯伯💝💝💝love this video, thankyou for sharing👍🏽👍🏽👍🏽👍🏽👍🏽
I can tell how much love and care exists between your family members
劉老師的敎學非常詳細清楚，讓我受益不淺，真心謝謝你們一家的付出。
非常感謝您的支持！老劉衷心祝您和家人平安喜樂！生活愉快！
Siu Mai is one of my favourite Dim Sum. Thanks for sharing your recipe!
Mama Cheung your dim sum recipe is awesome too!!
Mama Cheung our youtube star is here! love your recipes
Awww thank you! Our parents are big fans of your channel! Would love to connect with you!
非常感謝您関注我哋嘅視頻！老劉衷心祝您及家人平安吉祥！
Mama Cheung 😍
I don't often see an aftermath of recipes and I appreciate you adding questions at the end, so helpful. Really great addition to your videos.
Wow, i love how they explains everything from chopping to filling up to cooking... It surely is delicious!
Thank you for sharing your dad's recipies with us. When I watch the videos and see your dad cooking it makes me remember my own dad.
Enjoyed watching your Dad cook, even though I hardly understand a word of any Chinese dialect. Watching somebody teach something they enjoy is always a treat, even if you don't understand a word they're saying.
Pity there's so many ingredients in a lot of Asian recipes that aren't gluten free; my wife is one of those with Celiac Disease. We have found a lot of gluten free alternatives, but many still leave us stumped.
BTW, I love Siu Mai, but with my wife being a Celiac, unfortunately dim sum is a thing of the past for us.
Best to all of you; Keep having fun doing these with your Dad!
I am a huge fan of your dad's recipes n vidoes!! N I love his fun personality n super chopping skills. I've cooked a few of his recipes n it turned out very well! I love Cantonese foods! Thank you toyoir dad for his wonderful videos n recipes!!
I can’t tell you how happy this recipe makes me! I was just thinking about how much I miss eating Siu Mai. Thank you :)
So impressive to see a family like yours. Your dad is a good cook and a teacher. Mum so supportive and teaches well too. I watched only two videos and am enjoying it so much.
Thanks Papa Lau! As usual, I always enjoy watching you sharing your recipe step by step and explaining why you are doing certain things. Most of all, I really enjoy your family sitting down together enjoying the food and sharing Papa Lau and Mama Lau's stories! Thanks again. Bless your family abundantly 😇🙏!
I am non Chinese. I love all dumplings but hands down siu mai is the best and my favorite. Kudos to chef Lau. He wood be a great cooking instructor at a school. Bless you all. 👍
I havent made siu mai (with my dad) since I was a little girl. Dad passed away this year & your video inspired me to give making siu mai another try, thank you. It turned out delicious. My entire family loved it & asked me to make more.
WOW looks delicious watching from Philippines with love and thanks for sharing your recipe new subcriber here
Wow amazing as always. Your dad is so patient to explain everything in detail such a great dad! Keep up with the great work.
I enjoy watching this family’s interaction as much as the cooking part. So genuine and wholesome
I think "dumpling" wrapping should be a tradition for all families. May it be a pierogi, ravioli, siu.mai, gyoza, manju, momo, lumpia, egg roll, tamales or whatever equivalent there is in other cultures.
for sure! on holidays its the best thing to do with many hands available and lots to talk about!
this is the best chinese cooking channel so far..explaining everything.. love from Philippines and Saudi Arabia
This is amazing and informative. Most recipes just skip over the little details but sometimes the little details are the steps which are the most important in chinese cooking.
Thank you so much for these videos! I love hearing your dad speak, his accent reminds me so much of dad and family! I love all the tips. I have tried to make Siu mai from written recipes and never could make them perfect. Now I can’t see I was missing all these tips!
WOW! Your dad is a Genius. I am a Chef and find his methods incredibly clear and concise, Thanks dad Lau!!! This is invaluable.
Thank you. Love your channel. It’s good to document and showcase your Dad’s skills. I’ve only made wonton and potstickers before and not siu mai. Thank you for the demo!
Having a chef dad is such a blessing ❤️
这个频道不仅让我我学会了怎么煮菜还学会了很多知识跟英文！谢谢你们。 as an immigrant, grownup eating Cantonese food, your video really make me feel like home, like your family, specially your dad, because my dad used to work in a Chinese restaurant for many years.
不用客氣，非常感謝您的支持！謝謝🙏！
Never made any chinese food myself and this video was excellent. Not only is the recipe tasty and easy, but the wrapping technique demonstration was spot on. Got it first try. Thank you Mr Lau for sharing your technique!
I just made siu mai following your dad's instructions. They turned out SO amazingly delicious. They taste perfect! Thank you posting these recipes!
You are a lucky dude to have a father that is such an excellent chef.
I thank you so much because I love Chinese food. I enjoy watching your video and that you took time out of your life to share your recipes . So many wonderful recipes are lost . And it’s sad people don’t want to share their. Those good recipes are gone forever. God bless you and you family..
Even at his age, he still got skills! He's a good reference! And I love the life lesson he gave "Your skills will improve with experience".
Very encouraging way of teaching us how to make siu mai. Like the way you discuss during the eating session, casual and informative.
I made these today! I made them as wontons instead of siu mai but I followed the recipe closely. They turned out great! As wontons, they tasted just like siu mai and they added a wonderful flavour to the soup. These were the most posh wontons I've ever made and way better than the cheap frozen ones that you get in Asian groceries. Kudos to Mr. Lau for the fantastic recipe!
wow ... your dad is very good in explaining his special skills in making a good siew mai ... thorough n precise ... well done ... keep it up ...
Your parents are so adorable with your son! Love seeing the 3 generations together!
I appreciate how your father is willing to share his wisdom and your family dishes. I've signed up on patreon because I am so enthralled. I always await for a new video or short. 謝謝你們！
Thank you for generously sharing your recipe/culture!!
Wow. Such a privilege to be have access to auntie and uncle's experience and wisdom. Thank you for sharing with us!
I was gonna humbly request his recipe for “jiu yihm pai gwut”, but now I’m a bit more interested in a dim sum series!
Ooooh I like this idea too
omg yes please make jiu yim pai gwut
Omg please make this!!!
What's this ?
@@sngjoolian English description on most menus I’ve seen has it as “spicy salt and pepper pork” or some other derivation. Basically, it’s deep fried thin sliced pork chops/ribs tossed in a ton of garlic, chilli peppers, and green onions
I love learning new things and I love many Chinese dishes. You have a new fan and I have anew teacher. Thank you for your time and efforts. I know I appreciate it.
we all know the wife won the siu mai wrapping battle. The video's lighting gotten better on this one. Production is getting better each time.
Thank you Daddy and Mommy Thank Lau Family for making such a wonderful shumai very educational and entertaining. Love how the links and transcribing are made very organized and well taken cared of. God Bless your channel and fam
I just stumbled onto this channel today and I have to say the level of detail and thought surrounding every ounce of this channel and associated things is absolutely astounding. There is clearly a lot of love put into your work and we can see that dripping from every corner. I look forward to binging everything. From the father's kitchen expertise to (I'm assuming) the son's technical knowledge on camerawork and all else digital its nothing but 110% effort. Thank You Lau Family!!!
p.s. thank you for including both US and metric
Best Chinese cooking food channel. Very clearly instructed. By the way we eat siomai with dipping sauce of soy sauce, kalamansi or lemon, fried garlic n chili, yummy.
My god I don’t even read the subtitles as he cooks! His charisma translates very well!
just a few minutes of watching.. and a lot of information..love it
thank you so much for sharing all of this on youtube !! wishing all your family always healthy and safe
This must be what a fathers love feels like.
This is one of the most enjoyable episode as the family becoming Americans, a unique American experience for those of us came to the US in the late 60’s early 70’s. The living conditions in the Chinatowns across the US. 14:00 the entire family living in a single room above Walgreen on Stockton St. in SF. They worked hard to get themselves out to a better place in a short year or 2. My parents did the same in Boston. We lived in South End when we first arrived in 1969, my parents worked hard and brought a house in Brighton in 3 years. We are the group of folks appreciate the opportunities this country of our have offer us. Proud to be an American by our own choice.
Thanks for sharing your dad’s siu-mai recipe. I tried it & it was a big hit on our table! It is the closest to our favourite Chinese restaurant in the Philippines. Please tell him that this is the best siu-mai recipe that I found on YT. I’m excited to try his other recipes!
This is so wonderful that you document in such detail on how to make these dishes. Thank you for sharing!
“Dad just retired as Chef”
And got a new job as RUclipsr lol 😂 JK...
I absolutely love 烧卖 as it’s a must have for every yumcha session with family!
I love their interaction and their relationship as a family. 20:07 Dad coaches Son, but Mom wanted a fair competition. hehehhehe in the end the wife is very supportive and compliments her husband. Loved this family oriented cooking show.
i made these and they were beyond amazing! so mouth watering and delicious! Also thank you for subtitles i thoroughly enjoyed the video and listening to Lau and all the tips he gave throughout the video.
This is so detailed. Wow! Daddy/Grandpa is such an expert and skillful at making this recipe. Thank you for the share!
OOoooOOOooo... just from the thumbnail, I already know this one's gonna be gooooood!
Excellent demonstration.
Your dad is such a good teacher 🙏
These are amazing, I made them tonight and my husband couldn’t stop eating it, I didn’t have pork belly or shoulder but I had some minced pork and they came out great! Thank you again for the wonderful recipe. 🙏🏻
We are lucky to have all the culture and food that your family demonstrated.thank you
at 13:04 he said “Heung Pinn” (Xiang Pian) 香片、茉莉花茶 which is jasmine green tea made from unfermented tea leafs (Camelia Sinesis). It’s completely different from “Po Yee” (Pu’er) 普洱茶, which is a dark tea made from fermented tea leafs (Camelia Sinesis). Both are extremely popular though.
Edited to be super-specific.
btw. Differnt shapes btw these 2. Pu'er = made from Yunnan "large leaf" en.wikipedia.org/wiki/Camellia_sinensis
All tea is camelia sinensis, just processed differently
@@ProfX501 not necessarily. I drink herbal and flower teas all the time.
@@玉生煙-o8q Herbal teas are not true teas. The proper classification would be tisanes
@@ProfX501 um lol how about both correct. tea leafs are all made from the tea plant. But there are teas that don’t use tea leafs. Chinese people just don’t use a separate term for these “tisanes”. We call them all “tea”. 🌼🍵
Thank you for being so proud of your Dad's talents!
Man, do I envy you having such a dad! Happy eating.
I love this channel, it’s the real deal.
Your family is wonderful to watch, thank you for this!
You; do you have to weigh each of them?
Dad; NOOOOOOO...I just want to show off how good I am at making them consistently 😁
Me; Yes chef!
Love his expression and passion through his food...
Daddy Lau singing when revealing the finished siu mai was so cute hahah
These are my very favorite!!! I grew up with pork and the beef Siu Mai in China Town and Richmond District in San Francisco for 32 years. I can't wait to cook these!!!!
My favorite dim sum 😍 you are doing such a great job!!!
So good!! Thank you so much Lien :)
Stumbled onto your site: so nice your Dad did these videos. It is so nice to document his skill even tho he is retired, he is now a utube star. My Mom used to make all sorts of dim sum fm scratch tirelessly in the kitchen, then freezing them for us to enjoy. I alwys was amazed at how fine she diced vegetables so small and her skin wrappings so thin. I miss her dim sum so much. I wished I wud hv mde recordings of her making those dim sum, too. Kuddos that ur Dad is willing to be a subject of the home culinery world n for him to share his secrets and tips. We don't want these skills to b lost by the next generation. Thank you. I have subscribed to watch other delicacys your Dad makes. The videos are very enjoyable.
😍 Sounds like grandma and grandpa. there’s a bit of Taishanese in the Cantonese.
Brilliantly explained, alternatives explained and dealing with user questions. The best recipe channel I have ever found
Can I just set an auto “like” for every video that you produce? 😄
Do what I did. Go to the blog and donate! I signed up for the 1 yr, $10/month (which includes the dim sum recipes)...it's soooooo worth it and easier than clicking "like" on every video.
Thank you Papa Lau for the recipe & explicit explanation on the preparation. Tried your Siu Mai recipe & it tastes amazing! I'm grateful that I've found your RUclips channel. Papa Lau you're the best!