Mommy and Daddy Lau have a wealth of information about Chinese cooking and culture which is so educational and valuable. Thank you for being so considerate to us by sharing them with others. I still have yet to try making his ginger fried rice, but I have tried other recipes and they're the best!
I am literally about to make wontons today and I am glad that I checked on your channel and saw this technique from your dad! I'm excited to put the spoon method into practice!
I love his Cantonese dialect. Reminds me of my parents and the older Chinese community around where I grew up. It's the Cantonese that i was taught, and it just sounds so fluid and to the point. The way Hong Kong news broadcasters speak nowadays is so rigid that I find it hard to listen to. Your dad rocks!
Hey I was just wondering if Lau had ever given any thought to a Cookbook? I would defiantly buy it and there are many others that would as well. His recipes are easily accessible, but I would love to have his sweet sweet face on a cookbook. Just wondering?
Im glad I saw this authentic style. Please give tips on how to properly freeze wonton wrappers for future use. I am wanting to freeze unfilled with any fillings just the wrappers. Thank you. I love this.
Is he dusting with starch or flour? I cannot get potato starch at my local grocer so I used cornstarch for a long time until it got so sharp I started biting my lip. Like accidentally it bled once so bad I had to stop eating and apply vasoline. lol. So, I switched today to just flour to dust with. Is it worth ordering potato starch online? Especially considering these types of noodles(dough) are not egg noodle. thank you!
@@JSmedic1 Flour worked fine. it was a little tougher and dryer feeling in the end but the noodles came out perfectly. I will check around to see if they have that.
Genius. Does he also know how to make the leaf rice wraps during dragon festival. I would love to learn to try. They are getting more and more expensive to buy.
That's cuz these are cut out from longer videos. Here's the full video if you would like to see it in entirety. ttps://ruclips.net/video/Fy-8dfRpG6E/видео.html
@@sumlem i think even though the words match for the loop, the tone of voice doesn't. I'm guessing that's what's throwing people off and making them think the short cuts off abrubtly, instead of making them think it's a seamless continuous clip.
Watch the full recipe video:
ruclips.net/video/Fy-8dfRpG6E/видео.html
Printable recipe:
www.madewithlau.com/recipes/wontons
I love hearing your Dad…he’s so practical! Reminds me of my Mom telling me what to do 😆
You got that right! Listening reminds me of growing up in a Chinese kitchen.
Mommy and Daddy Lau have a wealth of information about Chinese cooking and culture which is so educational and valuable. Thank you for being so considerate to us by sharing them with others. I still have yet to try making his ginger fried rice, but I have tried other recipes and they're the best!
These shorts you’re publishing lately are ridiculously useful, thanks so much!
I am literally about to make wontons today and I am glad that I checked on your channel and saw this technique from your dad! I'm excited to put the spoon method into practice!
Your dad rocks! 💝🙏💝
I love his Cantonese dialect. Reminds me of my parents and the older Chinese community around where I grew up. It's the Cantonese that i was taught, and it just sounds so fluid and to the point. The way Hong Kong news broadcasters speak nowadays is so rigid that I find it hard to listen to. Your dad rocks!
Thank you for the tutorial! ❤️
what a king. may he live a long healthy life
Hey I was just wondering if Lau had ever given any thought to a Cookbook? I would defiantly buy it and there are many others that would as well. His recipes are easily accessible, but I would love to have his sweet sweet face on a cookbook. Just wondering?
Im glad I saw this authentic style. Please give tips on how to properly freeze wonton wrappers for future use. I am wanting to freeze unfilled with any fillings just the wrappers. Thank you. I love this.
My mouth is watering!!!
Love this channel!
Brilliant !
that is simple and amazing
Just blew my mind.
Your dad makes it look so easy lol. With the square wontons I usually just fold them into triangles.
Is he dusting with starch or flour? I cannot get potato starch at my local grocer so I used cornstarch for a long time until it got so sharp I started biting my lip. Like accidentally it bled once so bad I had to stop eating and apply vasoline. lol. So, I switched today to just flour to dust with. Is it worth ordering potato starch online? Especially considering these types of noodles(dough) are not egg noodle. thank you!
Try rice flour. It works, too.
@@JSmedic1 Flour worked fine. it was a little tougher and dryer feeling in the end but the noodles came out perfectly. I will check around to see if they have that.
I would love if your dad could do a Peking Duck tutorial
I wish I can be your friend 😂 yummy
There's Chinese cuisine/cooking in India too. I've had wantons all my life. I think Chinese cooking is well preserved
Lay ho mar ba from sydney Australia ❤❤👍
Genius. Does he also know how to make the leaf rice wraps during dragon festival. I would love to learn to try. They are getting more and more expensive to buy.
ruclips.net/video/8mwimImAFwg/видео.html
They also do sticky rice w/ chicken in lotus leaf. Just go to their channel and look under family favorites
It’s great that I don’t need subtitles
:o Cantonese
Whenever I fold them this way they fall apart during boiling.
I wish you can go back to doing regular length videos, I don’t like the short abrupt endings, it feels so incomplete. 😩
That's cuz these are cut out from longer videos. Here's the full video if you would like to see it in entirety.
ttps://ruclips.net/video/Fy-8dfRpG6E/видео.html
Not just "Chinese", these are Cantonese. Fun fact, the food culture and language in the canton province is slowly being displaced by northern culture.
One night my wife and i decided to make crab Rangoon. Took us an hour to wrap 60 of them.
Uguyrs be like preserving tradion right?
Oddly enough I'm NOT Asian and I use ChopSticks to make Won Tons AND Tortellini, exactly the same process Dad's showing us.
DAD MISS YOU DAD IS YOUR SON LAU MING
I'm not sure I like how these short videos are edited. They end very abruptly.
That's because they're meant to be played in a seamless loop.
They're on a loop, sit there for a second for it to repeat for the sentence to make sense
@@sumlem i think even though the words match for the loop, the tone of voice doesn't. I'm guessing that's what's throwing people off and making them think the short cuts off abrubtly, instead of making them think it's a seamless continuous clip.
I speak his language
But I never knew what it was called, my friends keep asking me what it is but I never know what it’s called
That's the most lazy way to do it.
Ayo he is speaking Cantonese finally I found someone else who also speaks Cantonese
shorts are useless
Go watch the full video then
Duh