I love her voice. She's so chill. I could listen to her teaching me for hours. Some people are annoyingly perky or too energetic-- she's my vibe. These dumplings must be amazing.
I don’t normally buy stuff off instagram ads, but I saw an ad for FLY BY JING about a year or so ago and got really intrigued so I pulled the trigger. I bought their bundle to try everything they had at the time and now I’m hooked! That Zhong Sauce is bomb! So good that I recently bought the King Zhong which is their XL size of it. Jing seems pretty chill and I’m going to keep supporting her business.
I am an American who lived and worked in Chengdu for 10 years. My wife is from Sichuan province. Food is absolutely the connection with family and expression of love. My wife, mother-in law, and her aunties shower us with dumplings whenever we visit. Chengdu Zhong dumplings are my wife's favorite street dumpling. I just forwarded her this video and link to "Fly by Jing". I already subscribed! They look so tasty!!!! Thank you for popping up on my screen!
That’s awesome that you realized your experience trying to connect with your grandparents led you to this recipe….thank you for taking this time to share with us! 😊
Your company is my favourite!!! It all started with your chilli crisp and now I’m addicted to everything. Keep making videos because the made me so happy 😃🤩
My husband bought me a complete set of spices and chili oil and soy sauce from them! I only realized half way though that it was the same company! I loved them.
I made the zhong sauce to go over my own handmade dumplings - WOW! So, so good. I used a homemade chili oil and left out the dried mushrooms as I sadly didn't have any on hand.
Having made something almost exactly the same about a week ago only with a wonton shape and knowing what you were going to do or add next before you even said or did it I tells me that my self training has been a success. The only part I got wrong was not heating up the sweet sauce and mixing it with my (homemade lol) chili sauce! Never stop learning.
LoL! Farideh, I heard you in the background with that very important question... now I ask you, how many dumplings in a single sitting? Also, Fly by Jing is dope, will be doing a hotpot with various products acquired from Fly by Jing during the superbowl
If you have the time its worth it to hand mince some pork butt instead of using store bought ground meat. The texture of the filling is just exponentially better.
Whats the difference between potsticker dumplings and hotwater boiled dumplings? Is that dough so much more difficult to make from scratch then the ones for boiled dumplings? Because in most of this videos people go for storebought ones when it comes to potstickers.
This is the “westernized” version of the dish. But I don’t have any problem with that, because the original one is really an acquired taste. The original sauce is super red and hot. With extreme hot chili with all the seeds and ground spices left in it, it won’t looks like a clear sause, almost like a paste with oil. This version is more friendly to people who are not used to traditional Sichuan cuisine. The only problem is, if you don’t make it that spicy you don’t need that much sugar in the sauce, because the sugar will add depth to the flavor which can let the sauce contain more spice (just like Cola, it has tons of sugar that can make you literally drink acid). When it is not that spicy, it can be over sweetened. Just my opinion. Also the traditional one is boiled, but I prefer the pan seared way. Solid Recipe overall, worth trying 👍🏻
@@jaygee5344 if you look at any sichuan style chili oil its made with dried ground whole chilies, normally two or three types and toasted sesame, you heat the oil and then pour the oil over the dried chilies. You repeat this step three times. When you use it you keep the sediment with the oil. That very clear oil you find in some Chinese supermarkets in the west is typically cantonese style, which is much milder and does not come with the dried chili paste at the bottom. If you want an authentic recipe on youtube search 辣椒油, it is clearly very different from what is shown in this video. Also she uses only two spices and one type of dried mushroom in her sauce. This is also fairly atypical as if you look at the chinese street vendor’s recipes in china, they use a much more complex spice mix. However it is probably not accessible for most western audiences. Just because she owns a chinese restaurant, in the west, for a western customer base does not suddenly make her the authority on what is authentic.
Thanks, I appreciate your explanation, and I learned a few things. I don’t think “westernized” Chinese food should be vilified; instead it’s a legitimate cuisine on its own and introduced the West to new ways of cooking and eating. It is great that people now seek the original versions of Chinese dishes with an appreciation for the regional variations and influences, and that’s a very positive trend. I cannot eat extremely spicy foods any longer unfortunately, so I’ll take your word that the original recipe is beyond my reach. It did seem like a lot of sugar, though.
The profit margin on this product is more absurd than dealing in illicit goods; her wares have truly taught me the essence of “every business has its dark side”.
any vinegar based sauce. might i recommend a sweet ginger vinegar sauce. pretty simple just vinegar, sugar and grated ginger, you can add garlic for a punch & pair with hot oil for heat
Why does everyone SPrEad the binding agent (water) on the dumpling? I use a shallow dish with a paper towel and water in it and just slap that puppy on there. Done!
Her cooking technique is a little odd (my lesson came from an old Taiwan lady). Hot pan (check) Oil (check), Add dumplings (check)...ADD the water NOW....steam over, check), allow to boil off...THEN the frying begins...otherwise the bottom all important crunch get too soft doing it her way.
nah, I learned the same technique as her growing up (cantonese background here) and it gets nice and crispy, not soft on the bottoms. I've done it the way you say too when I've been in a rush and it's okay as well. Both methods work.
corn starch is just starch, it doesn't have anything in it to chemically break down proteins, nor is it coarse and grainy enough to physically break them down. you mean it just adds elasticity to the whole mixture right
The process of adding corn starch, egg and cooking wine is called velveting. It is a cooking technique used in a lot of Chinese cuisine, the alkalinity of the starch and egg mixed with the acid of the meat and wine give it a bouncy- tender texture
@@Jsaluma Cornstarch has a pH of 7 and even if a batch is slightly acidic or alkaline it will be due to outside influence and wouldn't have strong traits of either, either way. Chinese cooking typically uses baking soda to alkalize meat
@@Jsaluma A cornstarch coating can help prevent meat from toughening during cooking, but that is different than tenderizing. However, using baking soda raises the pH of the meat's surface which causes a tenderizing effect.
@@gumbytron You should really look into velveting as well, specifically egg white plus starch. ( this video here isnt velvting per se, as usually velveting requires that food be coated then dipped into lowish temp oil)my only point is that its another way of altering meat texturein chinese cookery..( im not arguing with you, as im no scientist, but velveting or the cornstarch plus egg white combo really works wonderfullyl, in say Kung pao It makes for instance Dumpling filling extremely tender. I did find this recipe weird, as so many call not for the entire egg but just the whites And starch.
I love her voice. She's so chill.
I could listen to her teaching me for hours.
Some people are annoyingly perky or too energetic-- she's my vibe.
These dumplings must be amazing.
I totally agree 💯
I Shouldn’t have watched this on an empty stomach 😭 those dumplings look incredibly tasty
It’s close to midnight and i read your comment beforehand watching this video . I’ll hold off until tomorrow! Thanks for the heads up!
You inspired me to try making this !!
Agreed and good video simple recipe that looks delicious
I don’t normally buy stuff off instagram ads, but I saw an ad for FLY BY JING about a year or so ago and got really intrigued so I pulled the trigger. I bought their bundle to try everything they had at the time and now I’m hooked! That Zhong Sauce is bomb! So good that I recently bought the King Zhong which is their XL size of it. Jing seems pretty chill and I’m going to keep supporting her business.
I am an American who lived and worked in Chengdu for 10 years. My wife is from Sichuan province. Food is absolutely the connection with family and expression of love. My wife, mother-in law, and her aunties shower us with dumplings whenever we visit. Chengdu Zhong dumplings are my wife's favorite street dumpling. I just forwarded her this video and link to "Fly by Jing". I already subscribed! They look so tasty!!!! Thank you for popping up on my screen!
I’m from Chengdu. This is our signature dish. I really miss home now! 太想钟水饺咯！
Delicious stuff
I tried their chili oil and it's very good!
That’s awesome that you realized your experience trying to connect with your grandparents led you to this recipe….thank you for taking this time to share with us! 😊
Your company is my favourite!!! It all started with your chilli crisp and now I’m addicted to everything. Keep making videos because the made me so happy 😃🤩
I Can’t get past the price of the hot sauce at Whole Foods. 16$?! Wtf? If It’s really that good, it’ll be gone in three days it’s so small. No way.
My husband bought me a complete set of spices and chili oil and soy sauce from them! I only realized half way though that it was the same company! I loved them.
They look amazing, I think I might have to give the pan fried ones a go!
She's so chill
Those were the best looking dumplings that I've ever seen and the sauce seems tasty as all get out!
I made the zhong sauce to go over my own handmade dumplings - WOW! So, so good. I used a homemade chili oil and left out the dried mushrooms as I sadly didn't have any on hand.
Having made something almost exactly the same about a week ago only with a wonton shape and knowing what you were going to do or add next before you even said or did it I tells me that my self training has been a success. The only part I got wrong was not heating up the sweet sauce and mixing it with my (homemade lol) chili sauce! Never stop learning.
I was gifted the sauces from fly by jong for xmas and i made these dumplings last night.
Amazing.
Can't wait to give these a shot, they look soo freaking good
Best dumplings and sauce I’ve had! 🔥
LoL! Farideh, I heard you in the background with that very important question... now I ask you, how many dumplings in a single sitting? Also, Fly by Jing is dope, will be doing a hotpot with various products acquired from Fly by Jing during the superbowl
I will be making these for the Super Bowl! Thanks for the inspiration, I'm always looking for new ways to impress my guests. :D
Fly By Jing absolutely _rules_!
wow this looks so good I love fly by jing
good lord those look amazing, definitely hitting that site
These dumplings look amazing!
I always watch these videos while eating food.
I'm Star--ving! Yes please!
Great job! And thank you
Those look phenomenal !!
I LOVE dumplings and these look AMAZING😋💖😍✨🤗!!!
How to make this Recipe:
Step 1 : Prepare the meat
Step 2: Go find Mushrooms that only exist on Planet Mushroom Kingdom in some parallel universe!
If you haven’t, you should definitely try her company’s products. Very very yummy.
I'm making vegan version of them for second time now. Thx- delicious :D
my mouth starts watering
This looks sooooo dam good!!
That looks AMAZING!
I love her voice too!!!!
So wonderful!!!
These look so delicious!! 😍
Those look amazing
What brand wrappers are those please?
Delicious
Ahhh! We have several items from her business! Awesome that I stumbled across her video!
If you have the time its worth it to hand mince some pork butt instead of using store bought ground meat. The texture of the filling is just exponentially better.
Looks delish!
more chinese recipes please from Jing Gao and other chinese chefs
any reason to not combine the cornstarch and water before incorporating?
Definitely ordering
Oh wow yummmy yummy yummy i like it🤤👍
Whats the difference between potsticker dumplings and hotwater boiled dumplings?
Is that dough so much more difficult to make from scratch then the ones for boiled dumplings? Because in most of this videos people go for storebought ones when it comes to potstickers.
This looks crazy good. Underground super club... interesting.
Music is kinda loud especially when we need to hear her talking
awesome she has underground kitchen movement.
Please get someone to do soup dumplings I would love to learn how to make the consommé t hey add in it
Season 1,ep 59 is the soup dumplings recipe
Why did I watch this before eating?!?
Look at her using the FBJ out of stock 10 year black vinegar. NBD. Nice one.
beautiful!
what kind of soy sauce for the sauce?
good video.
Tu comida está lindo
This is the “westernized” version of the dish. But I don’t have any problem with that, because the original one is really an acquired taste. The original sauce is super red and hot. With extreme hot chili with all the seeds and ground spices left in it, it won’t looks like a clear sause, almost like a paste with oil. This version is more friendly to people who are not used to traditional Sichuan cuisine.
The only problem is, if you don’t make it that spicy you don’t need that much sugar in the sauce, because the sugar will add depth to the flavor which can let the sauce contain more spice (just like Cola, it has tons of sugar that can make you literally drink acid). When it is not that spicy, it can be over sweetened. Just my opinion.
Also the traditional one is boiled, but I prefer the pan seared way.
Solid Recipe overall, worth trying 👍🏻
Where is your restaurant located?
@@jaygee5344 man is probably born and raised Chinese and pointing out what the original recipe is like.
@@jaygee5344 if you look at any sichuan style chili oil its made with dried ground whole chilies, normally two or three types and toasted sesame, you heat the oil and then pour the oil over the dried chilies. You repeat this step three times. When you use it you keep the sediment with the oil. That very clear oil you find in some Chinese supermarkets in the west is typically cantonese style, which is much milder and does not come with the dried chili paste at the bottom. If you want an authentic recipe on youtube search 辣椒油, it is clearly very different from what is shown in this video. Also she uses only two spices and one type of dried mushroom in her sauce. This is also fairly atypical as if you look at the chinese street vendor’s recipes in china, they use a much more complex spice mix. However it is probably not accessible for most western audiences. Just because she owns a chinese restaurant, in the west, for a western customer base does not suddenly make her the authority on what is authentic.
Thanks, I appreciate your explanation, and I learned a few things. I don’t think “westernized” Chinese food should be vilified; instead it’s a legitimate cuisine on its own and introduced the West to new ways of cooking and eating. It is great that people now seek the original versions of Chinese dishes with an appreciation for the regional variations and influences, and that’s a very positive trend. I cannot eat extremely spicy foods any longer unfortunately, so I’ll take your word that the original recipe is beyond my reach. It did seem like a lot of sugar, though.
OK that's it I'm making it
The "Ko-muo" mushrooms that she says you can't find anywhere else... is actually just white button mushrooms... you find them everywhere
Nice
Yummy Yummy Yummy Yummy yum
An underground stripper club in Shanghai, that sounds dope as shit lmfao, loving this one c:
Supper club* lmao
@@zacharylinaker7952 Oh damn hahaha still dope
What kind of wrappers do I get at the store ? Anyone 🤔
Look for frozen gyoza wrappers. Any Asian grocery store should have them.
@@OP-oj9od thank you!
5:22 uhh...so much brown sugar?
Family secret: Substitute the pork sausage with Jimmy dean sausage. Flavor Bomb Dumplings
Looks good, but i still dont understand how they mark up their goods so much. 15$ for a bag of dumplings is outrageous
Store bought wrapper... That's like using a grocery store tortilla.
Forget snacking on them. I'd eat those with rice for a meal.
The profit margin on this product is more absurd than dealing in illicit goods; her wares have truly taught me the essence of “every business has its dark side”.
Make zhong with Jing.
Nice. Can we get a dumpling sauce recipe that is fridge stable?
any vinegar based sauce. might i recommend a sweet ginger vinegar sauce. pretty simple just vinegar, sugar and grated ginger, you can add garlic for a punch & pair with hot oil for heat
@@nattobaby I am very dumb, I would like a recipe from Kenji.
Amazing dumplings
Oh shes the lady with mark wiens video that has a chili sauce now..
Hi Jing!
Hello, dinner tomorrow night.
Ay ion know man this might sound overplayed but that dumpling got some WAP man
How different is this from Jiaozi? The shape is similar and so are the fillings.
Yea there’s nothing drastically different the thing that makes it a Zhong Jiaozi is the crescent shape
You can boil zhong gao but jiaozi are steamed+panfried
@@monkeycircus509 jiaozi are typically boiled too. Fried ones are typically called guotie
Zhongli’s dumplings?
Ah that lady that takes 2 dollar lao gan ma and charges 30 dollars for it
you dont dump ALL the water into the pork in one-go.
Niiice
devastated those shirts are sold out
Feels like a commercial for Fly By Jing. Haha not hating tho, can anyone tell me how it compares to LaoGanMa or other chili crisp brands?
If the sauce takes days to age why would you ever make such a tiny portion. I'd make like a vat of the stuff.
Love it. But not the music.
For me roasted garlic and some acidity to the sauce will make it better.
final step is add corn starch with Vinger to make the bottom really crispy
She is beautiful!
For me these are momos🤭🤭
If she were a food, what food would she be? :)
Nc
Once again…Eddie huang did it first (OG fresh off the boat Shanghai)
Why does everyone SPrEad the binding agent (water) on the dumpling? I use a shallow dish with a paper towel and water in it and just slap that puppy on there. Done!
Her cooking technique is a little odd (my lesson came from an old Taiwan lady). Hot pan (check) Oil (check), Add dumplings (check)...ADD the water NOW....steam over, check), allow to boil off...THEN the frying begins...otherwise the bottom all important crunch get too soft doing it her way.
nah, I learned the same technique as her growing up (cantonese background here) and it gets nice and crispy, not soft on the bottoms.
I've done it the way you say too when I've been in a rush and it's okay as well. Both methods work.
damn, always fooled with no wrappers recipe video
Is it just me or is she really unskilled ? People are funny. ANYONE can be ANYTHING these days...
饺子馅不及格
谁在意？食谱不是按自己口味来做的吗？
corn starch is just starch, it doesn't have anything in it to chemically break down proteins, nor is it coarse and grainy enough to physically break them down. you mean it just adds elasticity to the whole mixture right
The process of adding corn starch, egg and cooking wine is called velveting. It is a cooking technique used in a lot of Chinese cuisine, the alkalinity of the starch and egg mixed with the acid of the meat and wine give it a bouncy- tender texture
@@Jsaluma Cornstarch has a pH of 7 and even if a batch is slightly acidic or alkaline it will be due to outside influence and wouldn't have strong traits of either, either way. Chinese cooking typically uses baking soda to alkalize meat
@@Jsaluma A cornstarch coating can help prevent meat from toughening during cooking, but that is different than tenderizing. However, using baking soda raises the pH of the meat's surface which causes a tenderizing effect.
@@gumbytron
You should really look into velveting as well, specifically egg white plus starch. ( this video here isnt velvting per se, as usually velveting requires that food be coated then dipped into lowish temp oil)my only point is that its another way of altering meat texturein chinese cookery..( im not arguing with you, as im no scientist, but velveting or the cornstarch plus egg white combo really works wonderfullyl, in say Kung pao
It makes for instance Dumpling filling extremely tender.
I did find this recipe weird, as so many call not for the entire egg but just the whites
And starch.
Hoestly, for chinese food, go to chinese youtubers..much better content