I don’t know why it took me so long to find your channel but it’s wonderful. You’re answering all the questions I’ve been digging around for answers for! I’m almost done my first round of your red chilli oil :) thank you for putting together such a great series! - Paula
I've discovered your channel from your Laksa recipe video yesterday and I've been watching all of your videos since. I love them, your voice is smooth, the editing is amazing, the way you explain how and why is perfect! I can't wait for more videos!
What a great videos! I'm very happy to have found them. Dumplings are in my head for a few months ago and cooking is my 'Therapy hobby'. I will did them from scratch even the red hot chilly oil. Thanks a lot to share these videos with us.
If all teachers in general were like Adam, the world would really be a better place! with Adams calming demeanor I could listen to him talk about cement all day!
Haha Since watching his channel, my wife is always assured of finding a bag of frozen dumplings in our freezer. It's very convenient when we have the inevitable "What's for dinner?" chats.
This looks so much like Polish pierogis :D Except the filling, but the douhg receipe is so similar (you use here pre-made but the one from the first video)! Can't wait to make theese! thanks for the video
The trraditional sichun soy sauce is a little bit different from the one you bought oversea. The oversea soy sauce is mainly Guangdong style. The best ratio for making sichun soy sauce is 1:5 dark and light soy sauce. I am a Chinese cook and I have visited the Zhong Dumpling in Chengdu. The sichuan soy sauce in chinese we call it red soy sauce. Because it is usually made by soy sauce and brown suger. The consistency of red soy sauce is very important. It should flow a little like oil. It is ropy, which will help make the flavour onto the dumpling.
Some ppl just have to be rude, I’ve heard that no likes, thumbs down etc, can affect your monetary whatever on YT. Don’t know if it’s true, so u may not want to quote me. 😂😂
This guy is like the Bob Ross of dumpling making (and other stuff too). No screaming maniac, no how wonderful they are... the food is the star in his videos.
You rock Adam!! Any chance you have a donpo pork recipe out or on the way? One of the best dishes if done right that most foreigners often miss. Very hard to trust other recipes. Thx!
Dear @Adam Liaw, I love the plate you are using for filling (that with ring underneath) . Does this type of hardware has a name to look for it online? I'm looking forward to your response. Best regards, Jacek.
Hi Adam, thank you so much for the video!! I am wondering how much ginger-spring onion water you add to the pork mince? I read one recipe the other day which requires 150g water add to 200g pork mince, and no matter how hard I mix, they remained very very watery and kinda impossible to wrap. Thank you!!!
Hello, wanted to ask what’s the difference between dark soy sauce and light soy sauce? I couldn’t find dark soy sauce it in most supermarkets here in Lebanon
Lovely stuff, as usual. I remember really enjoying these when I visited Chendu several years ago. Just a heads-up, the "full recipe" link below the video either doesn't go where it should or that page isn't updated yet.
@@adamliaw Yes though its not loading quite properly, at least for me, I have to click to reload the page and then it comes up properly and even then I was not able to comment or reply to other peoples comments on the first video as it would just say its detected a duplicate message which it wasn't and would not go through.
Do the ginger and white peppercorn in the water actually do much? It seems like the ginger wouldn't extract much, and the peppercorn almost not at all in 5min in room temperature water.
Wait! You used green Sichuan peppercorn, right? I like your recipe, I might give it a try. I have both red and green Sichuan peppercorns at home so that's why I'm asking. Thanks!
omg im drooling... i feel ashamed as a melbournian to have never tried/heard of this type of dumplings??? How long does that soy sauce keep for? (and refridgerated?)
i love how u explain everything. i just wish u used a more versatile meat like chicken since i don't eat pork.. there are tons videos that use pork for dumplings, not very much (with extensive explanations) on chicken though..
Kristen Landon you shouldn’t need to since it’s only being used to flavor the soy sauce. If you want more of that numbing flavor, you can sprinkle a small amount of toasted and ground Sichuan peppercorns onto the finished product if you’re feeling adventurous
I have a huge Japanese-style sink so I just wash it in that. It doesn't fit in completely, but enough to wash half, and then fI lip it around and wash the other half.
@@adamliaw thanks for the info, really like how you choose your tools .... it's not all artsy ..... but you thought about the practicality and quality ..... Thanks again
LINK IN THE DESCRIPTION NOW FIXED...though the website won't let me post a comment, just says, it has detected a duplicate message...which it isnt, nor can I reply helpfully to other peoples comments.
Hi - thanks I'm really enjoying these videos. You explain everything so well. Can I ask where you get that copper coloured pan at the beginning and the white dish at the end of the video.
