Great recipe, and I love how you always explain the science and reasoning behind the techniques. FYI....the green onions aren't listed in the English ingredients list. Edit...just made these tonight....spectacular!!! And this cold water wrapper dough was the easiest to work with that I've ever made.
this helped me on so many levels - not using too much water, how using flour for dusting will not cook through very well, etc - thanks for taking the time to explain! i've not had lamb in quite a few years, it used to upset my stomach a bit, but i want to give it another try!
Hello Ms Gao, Not only you have good voice; your mandarin pronunciation is beautiful and, your scientific explanation during the course of cooking process is fantastic. Thank you so much.
@@Dumplingallysdumplings put both vinegar and soy sauce, depend on if u like sourness more so put more vinegar and vice versa. garlic paste is also great to put in to the sauce when eating meat dumplings. but the chili oil is the vital ingredients
@@Dumplingallysdumplings you welcome, but its not the hoter the better, she also had a video about making Chinese chili oil link here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qAA8jA5Nu3M.html it should be a complex of flavor and scent. it's actually not very spicy
