Made these for my friend's birthday, she's been missing home and these brought her right back. Absolutely perfect recipe!! They're not as difficult to make as it looks either! Everyone should totally try making these!! Thank you so much for making my friend's birthday special ^-^
When I was a kid, I used to get those in a breakfast stall in Shanghai, 2 for a dollar. Never knew that much work has to go into them. It is amazing how much of common daily food in China actually came from Imperial chefs serving the emperor.
You are so much fun to watch and your recipes are incredible. I’m a chef myself and not many cooking channels entertain or captivate me...your’s does. Very well done, great instructions, short and to the point, clean and the food ROCKS.
Mandy after rewatching the part where you pleat the dumplings about 20 times I finally nailed them.......they were absolutely delicious & I couldn't believe how quickly they disappeared. You are such a great teacher & as I just got your wok I can't wait to season & use it. Thank you for all the time & effort you put into your fabulous videos.
"I'm not kidding. Seriously." That tells me pretty much all I need to know - this is an amazing presenter, she's fun to watch and to listen to, and the prep, explanation, and technique are excellent. I cannot wait to try these. THANKS!
Just made these. Done it twice now, first time I used lamb instead of beef. Both times absolutely delicious! Gave some to a friend too and she was also amazed. Thank you!
I’ve subscribed some time ago and have enjoyed your videos. My favorite part of almost every video you product is you links to the resources for the ingredients. This is very helpful. I do also like your suggestions on possible substitute ingredients. Again very helpful. Thank you.
I tried this recipe today. I did not have all the same ingredients like you. So I supstituted the soybeansauce with miso, I had no 5 spices powder or dark soysauce so I put in more oystersauce and pepper. And mine weren't juicy at all but I think I poked them a lot🙈 They were really tasty and easy to make. The skin was so delicious after frying. Thank you for this recipe💖
Thank you very much for the recipe. I've cooked the dumplings today and we have only three left by the evening. Thank you for all the advice and details that you give in your videos - they turn cooking into real pleasure, and the result is guaranteed. You're a super teacher.
Made these last night. Great instructions, fantastic taste. Well worth the time and effort. Thank you very much for taking the time to make this video and sharing your recipe they turned out perfect.
These look so good!!!! I wish I had time to make these before work!!! They look so yummy!!! I'm going to be dreaming of these all night at work.... ;-) Maybe I'll make some this weekend for Easter. They would be a nice little thing for my mom to be able to heat up & snack on. She doesn't cook much and relies on frozen dinners because its hard for her to stand & get around. Thank you so much for all the work you do to put these videos together!!!! I have learned SO many things and new dishes to cook & love exploring the little Asian market near my work!
Ever since I was a little girl, Chinese dumplings were one of my absolute favorite foods when my family would get Chinese food from our local spot. I've tried sometimes to make them for fun. I think your video will prove the most helpful to get the dough done correctly. I had no idea dumpling dough needs so much work.
Just had it yesterday here in Taoyuan Taiwan. Definitely it’s One of my most favorite comfort foods every time I come Taoyuan. You have the lovely voice, great cooking skill, thankful tips giving and wonderful presentation. Wishing your millions subscribe soon.
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
Well last night I gave this a go. i was really pleased with the dough. I followed your instructions completely. when rolled out it was not as stiff looking as yours looked. picking it up off of the counter it did not tear. The filling I followed the instruction. i don't know what I was expecting it just seemed to be missing something. thanks
I made these yesterday. They turned out well. About half of them leaked 😢. The large size makes for easier folding practice. Thinning the edges helps keep from making a large wad of wrapper on one side, keep the wrapper more uniform in thickness. Thanks for sharing!
454 grams is 1 pound, this helps take the edge off measurements Americans aren't used to 😁 Your video presentations are so detailed and excellent. You make it easy to follow your recipes. LEEKS are very big, long thick green leaves, usually discarded or saved to make vegetable broth, (waste nothing) used in cold soups - cold leek and potato soup. Spring onions are scallions, in America - the rest of the world calls them Spring Onions 🤷🏼♀️. The cast iron skillet brought me here - - I did put my name on your WOK LIST - hvn't heard anything, yet 🤞 Thanks again for your great video presentations and for including the ingredients and measurements in your description and video 👍❣👏👏
I really really want to try this. Look so delicious! I love the shape. Looks kind of like a knob to me, rather than door nail. Yours are so beautiful, like a perfect shape. And the juice!!! Wow! Thank you for all of your hard work putting these teaching videos together for us!
I had something similar in Weifang, shou guang city near the train station. Some of the bao Zhi in Hunan province, Yueyang city had to much oil in them. You had to tear a small hole in the bao Zhi and get rid of the oil. I burnt my mouth a couple of times. The eggplant and pork mince was the best dish in Yueyang. I love your channel.
I had to rewind it like 5 times to see that pleating technique 💯This is the only channel that makes me feel comfortable making Chinese takeout in my home 🙌🏽
Wow.....these look delicious. I'm gonna try to make them using ground Turkey to cut down on the grease...(sorry...I mean "juice"..😁) Keep up the great recipes!!!
This is a wonderful recipe! I ordered your wok tonight and can't wait. I have a wok, but yours is BEAUTIFUL, plus it's a way to support your work! Thank you!
Made this for dinner tonight Mandy, my husband LOVED it, so did I! Also made your garlic eggplant recipe as a side. I can't say I got that amount of juice in my dumplings, I think I probably pierced all of them haha. But it was still amazing and going straight into the home cookbook! Thank you!
Hi I love watching you and your videos you always make me happy. You also explain everything perfectly and easy I'm planning on making this tomorrow thank you for sharing ❤
Oh my goodness, these look so good!! I can't wait to try them. You are a very good teacher, i enjoyed watching your channel, this was my first video, and I can't wait to watch more, thank you!!!!
Looks awesome! Thank you for sending this out to it to us. I definitely want to give this a try! My wife Sharon loves pot stickers, so maybe this will be a “NEW” favorite!!!
I just love your videos and your recipes. You explain everything in such a great , fun way. I love your aromatic water idea. You really are a knowledgeable chef. ❤️👍
This is a wonderful presentation that gives the viewer all the important facts to produce this really tasty dumpling. Congratulations for such a great job.
Wow this doornail dumpling looks so delicious! You make it look real easy . I will try this recipe out and pray I dont mess it up . Thanks for sharing !
You are a wonderfully kind and good teacher!! Thank you so much for sharing I tried your recipe today. It was my first attempt to fold a dumpling with the crimping technique you so skillfully do. I finally nearly got the knack of it. I was able to adapt your hot water-cold water technique of making the dough in my bread maker. I'm sure I can do it better next time. Would you please be so kind as to share the Chinese characters for the name of the hot water/ cold water method? I can't tell you how pleased I am at having learned all that I did today. You are wonderful. Good Fortune!!
Made these for my friend's birthday, she's been missing home and these brought her right back. Absolutely perfect recipe!! They're not as difficult to make as it looks either! Everyone should totally try making these!! Thank you so much for making my friend's birthday special ^-^
When I was a kid, I used to get those in a breakfast stall in Shanghai, 2 for a dollar. Never knew that much work has to go into them. It is amazing how much of common daily food in China actually came from Imperial chefs serving the emperor.
pagansforbreakfast that doesn’t matter now. Recycling is good!
@pagansforbreakfast Could you explain the meaning of your UA-cam name please ?
@pagansforbreakfast
Whom are pagans? Description please
it's a pleasure watching you cook and your instruction is perfect for all of us who want to learn now to cook. You're a great teacher.
selenia Rivas Sharma
yep that's why she is
professor 😌
@@qte5530 She works as a professor? Makes sense the explanations are all very good, I feel like I could actually cook a dumpling after watching this.
Alex Vento no i call the people
i like that have so much talent😌
She has thought me very much.
@@AlexVrives a laoshi. ;)
Brilliant work making dough with chop sticks !
You are so much fun to watch and your recipes are incredible. I’m a chef myself and not many cooking channels entertain or captivate me...your’s does. Very well done, great instructions, short and to the point, clean and the food ROCKS.
Made a double batch and got to watch 3 hungry teenagers eat the whole thing. I think they liked them. Thanks!
The best people are people who enjoy watching others eat
I’ve just finished my fourth bun and cannot even move! They are delicious, thank you for such an amazing recipe!
Very good and clear instructions. These dumplings look perfect as any cook/enthusiast can tell. Well done lady!
I love the way she cooks
Mandy after rewatching the part where you pleat the dumplings about 20 times I finally nailed them.......they were absolutely delicious & I couldn't believe how quickly they disappeared. You are such a great teacher & as I just got your wok I can't wait to season & use it. Thank you for all the time & effort you put into your fabulous videos.
Crispy fried dumplings, never heard of that! Very Cool! Thanks for sharing.
"I'm not kidding. Seriously." That tells me pretty much all I need to know - this is an amazing presenter, she's fun to watch and to listen to, and the prep, explanation, and technique are excellent. I cannot wait to try these. THANKS!
She makes cooking and eating chinese food a happy experience!
Just made these. Done it twice now, first time I used lamb instead of beef. Both times absolutely delicious! Gave some to a friend too and she was also amazed. Thank you!
I’ve subscribed some time ago and have enjoyed your videos. My favorite part of almost every video you product is you links to the resources for the ingredients. This is very helpful. I do also like your suggestions on possible substitute ingredients. Again very helpful. Thank you.
I tried this recipe today. I did not have all the same ingredients like you. So I supstituted the soybeansauce with miso, I had no 5 spices powder or dark soysauce so I put in more oystersauce and pepper. And mine weren't juicy at all but I think I poked them a lot🙈
They were really tasty and easy to make. The skin was so delicious after frying. Thank you for this recipe💖
I really liked how you show what to look for when mixing the meat, and the fail when the dumpling was punctured. Thank you for the helpful tips.
This look. Mind. Blowing.
Thank you very much for the recipe. I've cooked the dumplings today and we have only three left by the evening.
Thank you for all the advice and details that you give in your videos - they turn cooking into real pleasure, and the result is guaranteed. You're a super teacher.
Your passion for cooking is so obvious. Thank you for sharing with us.
Made these last night. Great instructions, fantastic taste. Well worth the time and effort. Thank you very much for taking the time to make this video and sharing your recipe they turned out perfect.
These look so good!!!! I wish I had time to make these before work!!! They look so yummy!!! I'm going to be dreaming of these all night at work.... ;-) Maybe I'll make some this weekend for Easter. They would be a nice little thing for my mom to be able to heat up & snack on. She doesn't cook much and relies on frozen dinners because its hard for her to stand & get around. Thank you so much for all the work you do to put these videos together!!!! I have learned SO many things and new dishes to cook & love exploring the little Asian market near my work!
Ever since I was a little girl, Chinese dumplings were one of my absolute favorite foods when my family would get Chinese food from our local spot. I've tried sometimes to make them for fun. I think your video will prove the most helpful to get the dough done correctly. I had no idea dumpling dough needs so much work.
Thank you for sharing. I am not afraid to do some of these cooking techniques now : ) Your narration and explanations are great!
Just had it yesterday here in Taoyuan Taiwan. Definitely it’s One of my most favorite comfort foods every time I come Taoyuan. You have the lovely voice, great cooking skill, thankful tips giving and wonderful presentation. Wishing your millions subscribe soon.
🥢BUY MY WOK
USA - amzn.to/2QWofkY
Canada - www.amazon.ca/dp/B07RJ39JVL (low stock)
Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock)
Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)
So awesome! So detailed! Thank you for sharing this!
I made these and THANK YOU!!!! they are to die for.
Your videos are incredibly detailed and confidence inspiring. So glad I found your channel.
One of my favorite street food and I've searched for a good recipe! Can't wait to try.
These look and sound delicious! So interesting how the texture of the dough is changed with the hot and cool water additions.
Well last night I gave this a go. i was really pleased with the dough. I followed your instructions completely. when rolled out it was not as stiff looking as yours looked. picking it up off of the counter it did not tear. The filling I followed the instruction. i don't know what I was expecting it just seemed to be missing something. thanks
I made these yesterday. They turned out well. About half of them leaked 😢. The large size makes for easier folding practice. Thinning the edges helps keep from making a large wad of wrapper on one side, keep the wrapper more uniform in thickness. Thanks for sharing!
You explain everything so well and make it look so easy. Love watching your videos!
454 grams is 1 pound, this helps take the edge off measurements Americans aren't used to 😁
Your video presentations are so detailed and excellent. You make it easy to follow your recipes. LEEKS are very big, long thick green leaves, usually discarded or saved to make vegetable broth, (waste nothing) used in cold soups - cold leek and potato soup. Spring onions are scallions, in America - the rest of the world calls them Spring Onions 🤷🏼♀️. The cast iron skillet brought me here - - I did put my name on your WOK LIST - hvn't heard anything, yet 🤞
Thanks again for your great video presentations and for including the ingredients and measurements in your description and video 👍❣👏👏
A must try.They look delicious!
I made that for my friends (Japanese and Thai).
They loved it!
Thanks for the recipe!
Clearly ancient alchemy was learned and mastered through this science of processing food. You are amazing.
You are such a sweetheart!!! Thamks for videos, it gives me lots of ideas for my veg recipes.
I really really want to try this. Look so delicious! I love the shape. Looks kind of like a knob to me, rather than door nail. Yours are so beautiful, like a perfect shape. And the juice!!! Wow! Thank you for all of your hard work putting these teaching videos together for us!
Thank you from France for your recipe, I'm a huge fan of Chinese food and this one looks great.
This is my new favorite channel.
I had something similar in Weifang, shou guang city near the train station. Some of the bao Zhi in Hunan province, Yueyang city had to much oil in them. You had to tear a small hole in the bao Zhi and get rid of the oil. I burnt my mouth a couple of times. The eggplant and pork mince was the best dish in Yueyang. I love your channel.
These look so good, Mandy! You are such a good teacher and I want to make these. (I want to make everything on your channel.)
Another brilliant recipe. Thank you.
Beautiful dish. Nice video.
Is there an award for the cutest lady in youtube????
A lot of work but a challenge, I’m determined to try. Looks sooo good.
OMG watching you eat these is insane!! I am definitely going to make these!! The sounds and the juice in there is crazy, can't wait to try them!!
I had to rewind it like 5 times to see that pleating technique 💯This is the only channel that makes me feel comfortable making Chinese takeout in my home 🙌🏽
Beautiful dumplings thank you for sharing
Looks yummy and delicious 😋
I love your videos. You make it easy to understand and simplifies what would or might have been a difficult task. I look foreword to each video.💐
Happy Easter Mandy! Thank you for another delicious recipe and all your hard work.
Mouth watering always with all your cooking souped up
Wow.....these look delicious. I'm gonna try to make them using ground Turkey to cut down on the grease...(sorry...I mean "juice"..😁) Keep up the great recipes!!!
It sounded so crunchy and delicious when you bit into it!
You are THE BEST, love your videos.
Well done and looks delicious
This is a wonderful recipe! I ordered your wok tonight and can't wait. I have a wok, but yours is BEAUTIFUL, plus it's a way to support your work! Thank you!
They look very delicious. Can't wait to try this recipe
Souped Up Recipes,
Awesome video. 😎👍
Keep up the good work. 😉
It indeed looks beautiful! 😍 I *have to* try this, because not only it looks beautiful, but it also looks so yummy!
Made this for dinner tonight Mandy, my husband LOVED it, so did I! Also made your garlic eggplant recipe as a side. I can't say I got that amount of juice in my dumplings, I think I probably pierced all of them haha. But it was still amazing and going straight into the home cookbook! Thank you!
This looks awesome! Need to try it.
So much to learn, so little time. This channel is great. Thank You!
You're such a joy to watch, it's amazing how well you do this. Thanks for the sunshine.
looks super delicious :d
Cooked these tonight, they are amazing and were pretty easy to make. Thanks, these will definitely be made again!
"very smooth like a fat stomach" weirdly perfect simile
that made me laugh too
I felt personally attacked
Reminds me of "Pot belly" from Pulp Fiction
@@Shadd0wz
😂😂😂
Delightful presentation - and it looks good, too!!
This looks so delicious. Wow.
Those look amazing! Thank you for sharing!
Great presentation. Must try this.
great video you are pleasant to listen to
So delicious !Love all your videos!
I am so going to make these dumplings. I was looking to make a dumpling with beef. Yay! And I have all the ingredients. Awesome!
Very interesting way to make dough 😀
Hi I love watching you and your videos you always make me happy. You also explain everything perfectly and easy I'm planning on making this tomorrow thank you for sharing ❤
Oh my goodness, these look so good!! I can't wait to try them. You are a very good teacher, i enjoyed watching your channel, this was my first video, and I can't wait to watch more, thank you!!!!
These look so incredibly delicious!! ❤❤❤ you make such wonderful videos. I love how you narrate your videos.
Amazing. I loved watching that. It looks very delicious.
They look spectacular. I will try very soon.
Great video! This was super easy to understand and keep up with.
it's almost midnight and i'm drooling now
Looks awesome! Thank you for sending this out to it to us. I definitely want to give this a try! My wife Sharon loves pot stickers, so maybe this will be a “NEW” favorite!!!
They look delicious
You've been so popular for 3years. I'm so happy to find your recipe for the juicy flat dimdum !👍👍👍
I just love your videos and your recipes. You explain everything in such a great , fun way. I love your aromatic water idea. You really are a knowledgeable chef. ❤️👍
Awesome video. And thanks for the links to buy the sauces.
This is a wonderful presentation that gives the viewer all the important facts to produce this really tasty dumpling. Congratulations for such a great job.
Wow this doornail dumpling looks so delicious! You make it look real easy . I will try this recipe out and pray I dont mess it up . Thanks for sharing !
7:45 ... My dumpling: ...looks like a drunken Irish Stew dumpling not matter how hard I try .... Your dumpling: Looks like a piece of art! :)
You are a wonderfully kind and good teacher!! Thank you so much for sharing I tried your recipe today. It was my first attempt to fold a dumpling with the crimping technique you so skillfully do. I finally nearly got the knack of it. I was able to adapt your hot water-cold water technique of making the dough in my bread maker. I'm sure I can do it better next time.
Would you please be so kind as to share the Chinese characters for the name of the hot water/ cold water method?
I can't tell you how pleased I am at having learned all that I did today. You are wonderful. Good Fortune!!
Wow thanks very much for your idea got to try them out looks yummy yummy thanks again.from Alaska
I want to try this recipe Thank you 👍😍🌹🌻
That looks really good.
這個是我在上海館子吃過的五香牛肉包！好好食！
Its 1am and this video has taken me out of my bed and into the kitchen. I have learnt not to watch your videos while in bed. You're too good. 🙏
I can not wait to make these! Thank you!
Never fail🤩🤩🤩🤩🤩..good teacher..plz keep up the good work..luv all ur recipes🤩🤩🤩🤩🤩