One of the best videos on making homemade Har Gow dim-sum at home. What I like are the kitchen tools used in simplifying the process. The mixer apparatus, the circular pattern cutting board, the circular round cutter, the anti-stick carrot base pieces, etc.. The end results are very clean and professional shrimp Har Gow as good as any high-end Chinese dim-sum restaurant. I've also enjoyed the unique methods and preparations that the author used with her culinary experience. A 3-piece set of these delicious shrimp morsels sell for $3 at any dim-sum take-out shop in SF Chinatown, and Clement Street Chinatown. For $10 of ingredients - minus the shrimp - you can make 2 dozen/24 pieces at home. It makes economic cent$ to learn these techniques at home. Thank you !!
This is so good! I thought the next step would be "now get your pre-made wrappers out of their packaging", but you actually made the entire thing! I'll give this a shot one day.
I made a half batch of these for New Years. I am eating the last one now. These are beyond great. Takes bit of work, but more than worth the work. The taste is nothing like I have had before in Dim Sum. Thanks!
Who doesn’t adore Chinese dumplings, and Chinese food in general. Thank you so much for the easy to follow recipe. Pork and Prawn are gorgeous, I also love Scallop and Shiitake. A dipping sauce I like to make is, white wine vinegar, grated garlic and ginger, soy sauce, little Chinese sweet chilli sauce, sesame oil.
I am ssssooo trying "your" dipping sauce. Thank you so very much for sharing it, it will go great with the dumplings I am making today. Lockdown has given me a much needed time to not only perfect Mandy's dumpling recipe but now your dipping sauce. Again Thank you for sharing. Stay safe my friend Hugs from Texas 💜
I too have a horribly bland and specific diet cuz everything gives me heartburn and indigestion so knowing how to make good food with limited ingredients is really nice. I love her cooking and her personality is beautiful.
This recipe is amazing! Thank you! Wheat starch is not than easy to find here, so I used potato starch. It worked but the skins turned completely transparent and too chewy. The dough was very hard to work with. But then.... I found wheat starch! It worked perfectly! Making the dough was like playing! So supple and soft, and after steaming - perfect, soft beautifully translucent and delicious! Here in Taiwan, most dim sum places serve spicy yellow mustard. I would say if you need any condiment, a tiny dip in that mustard or a drop of very wheat heavy, clean tasting, very light soy sauce, a little sweetened (I didn't put sugar in the filling) can also work, because the dumplings are too delicately flavored for heavy sauce. Wonderful recipe!
Really appreciate your explanations of how certain steps impact the results and why to choose certain ingredients. Look forward to trying some of your recipes. Thanks for sharing!
Very Well explained, my husband is Chinese so when I learned from her and tried it, it turned out pretty good, he was quite amazed, how I got it so right. Thank you.
Hello thank you for sharing ♥️♥️♥️ just want to know if I can use corn starch and tapioca starch instead of wheat starch because wheat starch is hard to come by here
wow your a mind reader I was thinking about trying to make them very soon..love your secret top tips... this is my high light of my week watching your video..love dim sum
All your dishes is perfectly wonderful i love all of them 😍😘😙thanks for sharing your talent and your awesome skill to us who are thirsty and hungry for more special food
Super easy to make and very tasty. I will use this Jade Bridge Vinegar again.The sauce will make a good dipping sauce for Chinese dumplings and pot stickers.
You are so sweet and explained it so good ! You rightly said that dumplings taste amazing without sauce but it’s difficult to explain people sometimes ! Anyways , you have a new subscriber 😘
Hi Mandy, love your cooking channel, I will attempt to make this soon, just wondering if I can substitute baby bamboo shoots with some other vegetables, would that affect the taste of the dumplings? Thanks 🙏
yes, you can use different vegetables. Carrot will be a good choice because the color. The skin is transparent so you can see some carrot color through, which should make a nice presentation.
I found you only yesterday night.i hav to wait till friday night to try this..cant wait..by the way..who agree youtube brings world together? Please state yuor nationalities..and wonder how peaceful this planet be if all these nice people in here are leading the world not the selfish bloodthirsty hoodlooms we have all over? Luv from kerala..India.
I love videos that take the mystery out of some of our favorite foods we get in restaurants in Chicago. Chicago has a wide variety of Asian markets so the ingredients are easy to get. I often try your recipes and they work so keep up the excellent videos.
That’s one of the things love love about Australia we’re pretty much in Asia and we have a huge and wide ranging Asian community, but I’m certainly like learning how to make those fav’s
Any suggestions on how to keep the rolled dough from cracking when you fold it? I ended up folding it while it was placed on a piece of plastic which also prevented it from sticking to my hands. Any suggests are greatly appreciated.
i believed u put something (2) else in the flour but forgot to mention? because i could tell there different look on flour on big screen tv when u edited. please tell what they are. tks n love ur cooking
wow, thanksss, ive been browsing a lot on how to make that unique juicy dumpling that does not dry out, i learned a thing or 2 in this video, how to make that beautiful trasluscent wrap, how to wrap it like a pro, and most importantly, the adding of water to the mixture and how to make it so it's not watery when you wrap them +1 subs :)
Yes, you can make a lot at a time and freeze but I wouldn’t recommend that because shrimp should be eaten when it is fresh. Also, the dumpling skin will be less gooey if you freeze it. Well, even though I don’t suggest that here is how to save it: leave space between the dumplings and freeze them. When you want to eat it again, Take it out. Don’t need to defrost. Put it above cold water and turn the heat to high. Once it comes to a boil, keep steaming it for another 3 minutes. And you can eat.
I wanted to make a smaller portion and used proportion one fifth of the flour and everything else but the flour just crumble and not elastic enough to roll thinly
omg! i have been looking for this all mylife err eversince i tasted this MOST glorious transparent.shrimp dumpling! Thank you soooo much mam! you earned my subscription.
hi! thank you for the recipe. I've seen a lot of recipe of Har gow skin using tapioca flour or potato starch instead of corn flour like you did. I wanna ask, which one is the authentic one? xoxo thank you.
Thank you for sharing this recipe. But don’t know what I did wrong when following up your instruction using hot water , just failed instead I used boiling water . Other recipe calls for tapioca flour . Just wondering what is the different between tapioca n cornstarch in this dumpling recipe?and what does the cornstarch do on the skin wrapper ?
Cornstarch is ideal for recipes with a long cooking time. For recipes with a shorter baking time at a lower temperature, use tapioca starch. This recipe use cornstarch not tapioca.
I used your recipe to make clear dumpling skin and it wasnt that soft and smooth also it cracked when I was rolling it. Also it when very gooey when I added the filling because of the cornstartch
One of the best videos on making homemade Har Gow dim-sum at home. What I like are the kitchen tools used in simplifying the process. The mixer apparatus, the circular pattern cutting board, the circular round cutter, the anti-stick carrot base pieces, etc.. The end results are very clean and professional shrimp Har Gow as good as any high-end Chinese dim-sum restaurant. I've also enjoyed the unique methods and preparations that the author used with her culinary experience. A 3-piece set of these delicious shrimp morsels sell for $3 at any dim-sum take-out shop in SF Chinatown, and Clement Street Chinatown. For $10 of ingredients - minus the shrimp - you can make 2 dozen/24 pieces at home. It makes economic cent$ to learn these techniques at home. Thank you !!
This is so good! I thought the next step would be "now get your pre-made wrappers out of their packaging", but you actually made the entire thing! I'll give this a shot one day.
She is good...I learned a lot cooking traditional Chinese..I am a Chinese descendant.
I made a half batch of these for New Years. I am eating the last one now. These are beyond great. Takes bit of work, but more than worth the work. The taste is nothing like I have had before in Dim Sum. Thanks!
Who doesn’t adore Chinese dumplings, and Chinese food in general. Thank you so much for the easy to follow recipe. Pork and Prawn are gorgeous, I also love Scallop and Shiitake. A dipping sauce I like to make is, white wine vinegar, grated garlic and ginger, soy sauce, little Chinese sweet chilli sauce, sesame oil.
I am ssssooo trying "your" dipping sauce. Thank you so very much for sharing it, it will go great with the dumplings I am making today. Lockdown has given me a much needed time to not only perfect Mandy's dumpling recipe but now your dipping sauce. Again Thank you for sharing.
Stay safe my friend
Hugs from Texas 💜
KooKooforCards l
Thank you so much, I have major food restrictions and have to make everything from scratch.
Har Gow dumplings are one of my few things to eat.
I too have a horribly bland and specific diet cuz everything gives me heartburn and indigestion so knowing how to make good food with limited ingredients is really nice. I love her cooking and her personality is beautiful.
Using the carrot at the base worked fantastic. Yummy thankyou
I really enjoy the taste and texture of this dumpling ,the skin is my favourite type
This recipe is amazing! Thank you! Wheat starch is not than easy to find here, so I used potato starch. It worked but the skins turned completely transparent and too chewy. The dough was very hard to work with. But then.... I found wheat starch! It worked perfectly! Making the dough was like playing! So supple and soft, and after steaming - perfect, soft beautifully translucent and delicious! Here in Taiwan, most dim sum places serve spicy yellow mustard. I would say if you need any condiment, a tiny dip in that mustard or a drop of very wheat heavy, clean tasting, very light soy sauce, a little sweetened (I didn't put sugar in the filling) can also work, because the dumplings are too delicately flavored for heavy sauce. Wonderful recipe!
Really appreciate your explanations of how certain steps impact the results and why to choose certain ingredients. Look forward to trying some of your recipes. Thanks for sharing!
Thank you. Wishing you a happy new year=)
Love how your channel has grown, this is still one of my favorite recipes
I have tried this before with all purpose flour they definitely look different. Still tasty 😋 going to try wheat flour next time. Thank you gorgeous 😘
Again I can't believe how simple it is to eat so good!
You have the best recipe for Har Gow. You are also very bubbly which makes the video enjoyable.
Very Well explained, my husband is Chinese so when I learned from her and tried it, it turned out pretty good, he was quite amazed, how I got it so right. Thank you.
Nice 👍🏼
Wow, just learned that your pleating method is so easy! Thanks so much.
I will try this one....and really wanted to learn how to make the silky dimsum wrapper.
I just came across your channel and love your videos! Clear instructions and straightforward..the way it should be. Thank you!
Yummy! I love the fact that you have shown us how to make the wrap, thanks
just made this, AMAZING, authentic! thank you
You are very honest in sharing recipes.. I love you.. 😘😘
Thanks for the detailed delicious recipe.
Can they be frozen for eating later? If so , at what stage? And reheating by steaming?
You’re fun to watch. Nice, straightforward instructions. I think I can do this!
I watched a looooot of har gow videos but I must say that your's is really easy to follow and it also looks really tasty!
I made them today , i used a flat oiled spatula to squash the pastry down into a round shape . I put too much salt in mine 🙄, can’t wait to try again
Thanks for your give easy recipe for shrimp dmplings❤
Dim sum looks yummy and delicious. I am going to try your recipe. Thank you.
You are so awesome , your creation is made with passion an devotion ... xie xie!
Hello thank you for sharing ♥️♥️♥️ just want to know if I can use corn starch and tapioca starch instead of wheat starch because wheat starch is hard to come by here
Sari, no you can't substitute wheat starch.
wow your a mind reader I was thinking about trying to make them very soon..love your secret top tips... this is my high light of my week watching your video..love dim sum
Your dumpling are the best!!! good recipe
Oh boy, I think have just found my culinary nirvana! Thank you so much for sharing!!!
I tried your recipes..always perfect.
Thank you very much for your knowledge 🙏👍
All your dishes is perfectly wonderful i love all of them 😍😘😙thanks for sharing your talent and your awesome skill to us who are thirsty and hungry for more special food
You are so smart. I have learned so much. Thank you.
Super easy to make and very tasty. I will use this Jade Bridge Vinegar again.The sauce will make a good dipping sauce for Chinese dumplings and pot stickers.
great recipe, perfect presentation - love the carrot bases!
i love your videos!! har gow are VERY popular in my country and ive always wanted to try to make them myself!!
Thank you! I’ve always wanted to know how to make everything from scratch
Thank you
You are so sweet and explained it so good ! You rightly said that dumplings taste amazing without sauce but it’s difficult to explain people sometimes ! Anyways , you have a new subscriber 😘
Thank you for watching and subscribing. Hope you keep enjoying my videos.
Wow, I did not know how much work it took to make the dim sum wrappers.
OMG! They look delicious! Thanks for sharing 😊
Hi Mandy, love your cooking channel, I will attempt to make this soon, just wondering if I can substitute baby bamboo shoots with some other vegetables, would that affect the taste of the dumplings? Thanks 🙏
yes, you can use different vegetables. Carrot will be a good choice because the color. The skin is transparent so you can see some carrot color through, which should make a nice presentation.
Great video.. i thought wheat starch is tge same with wheat flour, now i understand.. thanks
Looks tasty! Thank you for this upload and easy to follow and understand video!
I made the shrimp egg foo young and loved it.
I love all your videos... tried your dumpling recipe and it is amazingly delicious..
Thanks I love to watch and make your recipes
Can I freeze the leftover dumling?thank you very much for the ricipe.
Thanks for the recipe. Also you are so pretty!
wow that looks amazing 🤤
I found you only yesterday night.i hav to wait till friday night to try this..cant wait..by the way..who agree youtube brings world together? Please state yuor nationalities..and wonder how peaceful this planet be if all these nice people in here are leading the world not the selfish bloodthirsty hoodlooms we have all over? Luv from kerala..India.
RASHMI K P I’m English and I totally agree with your sentiments.
I'm German-American, and live in Hawaii. Aloha!
i am an Indian too
but live in Paris. bonjour mon ami
Renedy Naoroibam wow.Have a beautifullife
All your videos are so clear detailed golden! big big like! Lovely dim sums! And such a pretty woman!
I confess I love your channel. Regret I did not find you earlier.
It's an amazing recepie dear.. Thank you very much
Yum !!!! I really love your method on preparing the filling. Not sure if I have the patience to make the wrappers though. 🎈 👍 🍽 👏 😉 🌈 👍 🎈
It really takes very little time!
Im starting to love your videos. Keep on sharing...
The dim sum restaurant (Kam Fung) we go make their har gow with whole shrimps (I believe they don't contain pork), they are big and very tasty ;)
The Kenwood mixer is The Best!!!
Great! Is there any way these can be made ahead of time and frozen raw to cook later?
Making this next thanks Miss Mandy
I just enjoy all your videos
Your recipes are soooo good
Thanks so much for this! Do these freeze well? How far ahead can you make them?
Excellent
Ohhhh looks delicious. How about adding msg to the filling?
I love videos that take the mystery out of some of our favorite foods we get in restaurants in Chicago. Chicago has a wide variety of Asian markets so the ingredients are easy to get. I often try your recipes and they work so keep up the excellent videos.
Thank you =)
That’s one of the things love love about Australia we’re pretty much in Asia and we have a huge and wide ranging Asian community, but I’m certainly like learning how to make those fav’s
Any suggestions on how to keep the rolled dough from cracking when you fold it? I ended up folding it while it was placed on a piece of plastic which also prevented it from sticking to my hands. Any suggests are greatly appreciated.
i believed u put something (2) else in the flour but forgot to mention? because i could tell there different look on flour on big screen tv when u edited. please tell what they are. tks n love ur cooking
wow, thanksss, ive been browsing a lot on how to make that unique juicy dumpling that does not dry out, i learned a thing or 2 in this video, how to make that beautiful trasluscent wrap, how to wrap it like a pro, and most importantly, the adding of water to the mixture and how to make it so it's not watery when you wrap them +1 subs :)
Can't stop watching your videos!
Love your channel!
Question, is it possible to freeze the Siu Mai after it’s filled? Or is this a no- no?
I love dumplings...
delicious...
They look delicious.... Would rice starch work for this recipe?
Really like your videos,You are so easy to watch and learn from,Thank You!
Yes, you can make a lot at a time and freeze but I wouldn’t recommend that because shrimp should be eaten when it is fresh. Also, the dumpling skin will be less gooey if you freeze it. Well, even though I don’t suggest that here is how to save it: leave space between the dumplings and freeze them. When you want to eat it again, Take it out. Don’t need to defrost. Put it above cold water and turn the heat to high. Once it comes to a boil, keep steaming it for another 3 minutes. And you can eat.
Can’t remember in my life time that I had Har Gow with pork in it. Har means prawn in Cantonese.
I wanted to make a smaller portion and used proportion one fifth of the flour and everything else but the flour just crumble and not elastic enough to roll thinly
Thanks and good morning from Tennessee !
I love this stuff! So yummy! 😋😋🤩🤤🤩🤤
I love all dumplings
Thanks for sharing.
Can you make these with the normal dumpling wrappers that you have made before?
Thank you for sharing another recipe!! I hope you can share also the recipe on how to make siopao with meatball inside. Thanks!
Do you mean steamed char siu bun? If so, I have that in my list. Will make it in the future.
Souped Up Recipes Wow! Thank you so much! I'll wait for it.
Would you have a recipe for steam spare ribs
omg! i have been looking for this all mylife err eversince i tasted this MOST glorious transparent.shrimp dumpling! Thank you soooo much mam! you earned my subscription.
When do we get a recipe book?
Thankyou from sunny Spain
I wanted to see you dip and eat , like all you tubers do.... Darn!!
hi! thank you for the recipe. I've seen a lot of recipe of Har gow skin using tapioca flour or potato starch instead of corn flour like you did. I wanna ask, which one is the authentic one? xoxo thank you.
Can you use other starches? I can't eat wheat. What do you recommend?
Doh je. I love dim sum. Great recipe.
…..Laoshi Mandy loves to eat, joyful!!!!
Sorry may i know? Can i substitute the pork minced meat to chicken minced or beef minced? Thank you
Thank you for sharing this recipe. But don’t know what I did wrong when following up your instruction using hot water , just failed instead I used boiling water . Other recipe calls for tapioca flour . Just wondering what is the different between tapioca n cornstarch in this dumpling recipe?and what does the cornstarch do on the skin wrapper ?
Cornstarch is ideal for recipes with a long cooking time. For recipes with a shorter baking time at a lower temperature, use tapioca starch. This recipe use cornstarch not tapioca.
Hi, what can we substitute for pork or can we just use shrimp? Thank you :)
Also I forgot to ask you this, can I steam the dumplings on parchment paper instead of carrot?thanks 🙏
Playlist wasn't right there ?!! I am stuffed now, bugged stuffed! Been looking for the playlist for hours now ! Stuffed if I can find the playlist !
playlist link: ua-cam.com/play/PLaBxSZfJwNOGA-455zInC-nUQkPzpBMxe.html
Sorry for the mistake
wowww.. love your presentation... great job
Love your recipe!
I used your recipe to make clear dumpling skin and it wasnt that soft and smooth also it cracked when I was rolling it. Also it when very gooey when I added the filling because of the cornstartch
Why didn’t you use your Kmix to knead the dumpling wrapper please ?