I’ve been cooking Chinese, Vietnamese, Japanese and Thai food for 25 years. I send all my friends and family to this channel when they want to learn how to cook Chinese. There is a wealth of information here starting with the ingredients tutorial. I wish this channel was around when I was learning all those years ago.
I came back to thank you for sharing your dumpling filling recipes! Made pork dumplings and bf and dad loved it. My dad is very critical when it comes to me cooking and he said the filling tasted amazing and the technique I used to pleat my dumplings was professional! To anyone reading this, dont hesitate to try her recipes! This is fool proof :D
OMG! I can't believe I've never seen your channel before. I cook a lot of Chinese and Korean food and I've been watching your videos for about 4 hours now and I think your the best and most authentic Chinese food I've seen on you tube and your detail and video quality is excellent! This dumpling video is amazing! You're the only one who's showing us anything besides the same old pork and spring onion filling. Anyway I'm a subscriber now, and I hope you have a cookbook.
Most sympathetic RU-vidr I've seen in a while. The details and general info is perfectly balanced as well, just like the recipes. Keep up the great work! 👍
I absolutely love watching and listening to you! I don’t care if it’s 2 hours long!! Your instructions are impeccable and so educational...You are my favorite on RU-vid by far!! I really appreciate your “free” video lessons. I pull up your video of choice for dinner and walk through it with you. Beats a cookbook hands down🤗. Orange Chicken is my husband’s favorite so far. I just can’t thank you enough. I am sure like me, many of us subscribers spend lots of time with you in the kitchen 😍. You have a beautiful sweet and happy spirit...hugs to you for spreading joy and fun in Chinese Cooking!
Anyone else here during quarantine? My favorite cooking channel. Love how you give thorough explanations on why you are doing certain things. most enlightening. Finally I have time to make dumplings.
I did some of her recipes. They turned out great. ❤ tomorrow I will try beef dumplings. But I cannot find all the spice. I wish I could know what to alternate them.
Absolutely right on! Been a huge fan of Asian cuisine for many years and cooking my own for about 10 years. Had about a half dozen sites bookmarked as my "go 2's". Since I discovered this channel, I rarely go anywhere else!
This was the most informative and useful video I have ever seen. Each recipe is so well put together with the flavors of each ingredients. The tips on this was amazingly thorough, things I would’ve loved to know when I was learning in the past. Girl, you are such a good chef for your age! Keep making more of these I wanna learn more :)
She is incredible! I have just found her too and she makes it so do-able! I have a dumpling craving today and I never realized just how easy they are to make! I thought so,since they are very popular in China and seemingly must be made quickly for families and restaurants...I just love ALL Asian cuisine!
Hi Mandy, I made the pork cabbage dumplings today. I messed up the ginger amount (accidentally doubled it) but my fam still loves it. They asked me to send in their thanks. Your recipes help us through lockdown 😁😁
I’m a dumpling lover and experienced home cook and now, with your directions, I am ready to perfect my dumpling game. Thank You for sharing your passion
Your such a compassionate and selfless Chef. Thank you for sharing this Chinese heritage to us, especially us who have Chinese blood but have not been taught by our elders. Bless you!
This is so helpful. I'm vegan so I'm making a lot of substitution but it is so helpful to have advice on how to make it work with the ingredients I have. One thing worth mentioning for substitution is mung bean. Works well wherever you find egg in a savory dish.
giiiirl, you really know your game! the final explanation on the key for perfect filling was ON. POINT! I loved it, you are so dedicated and that shines through your videos and lovely personality. thanks for the vegetarian option at the end! I know there are very few vegetarian chinese dishes, but it's good to know you are in tune with your viewers. I never knew stuffing rice in dumplings could turn out good! Also, great idea with the gluten free dough, I didn't think it was possible. I can't want to try them myself! Greetings all the way from Brazil! 🤗🇧🇷💕
I would not have thought I needed this tutorial, not in a long shot, yet incredibly , it turned out to be a complete eye-opener, one that would take me to the hilts of dumpling know-how perfection, I never thought possible. It's almost surreal that with these recipes, I'll possibly perfect the art of making these delectable dumplings myself. Not a dull moment in these topnotch, easy to follow tutorials and I've thoroughly enjoyed the presentation. Looking forward to your next video recipe tutorial, as always.
This is amazing. while showing us how to make real Chinese food you also share with us your tips and family secrets. For someone like me from Norway, it would have been impossible to know all the little things that you show us while making the food. Some of the spices and ingredients are difficult to find in Norway but I mostly manage to make a lot of recipes, Thanks for everything.
Your instructions are perfect!! Especially your suggestion to cook some of the filling in the microwave to adjust the seasoning. Your suggestion is foolproof!!
My wife made dumplings similar to the vegan dumplings you showed. They were so amazingly yummy and delicious. I really miss GOOD dumplings. We used to make huge batches and freeze them, then give some to our neighbors and friends. You and your cooking remind me so much of my wife, God rest her soul. Please keep up these great videos... I really appreciate you.
Your videos are so wonderfully put together and so informative. You explain everything step-by-step. I love to make asian food, but I find it difficult. I have been practicing and your videos have been a great tool. Thank You
Great video! People on low salt diets that are afraid of MSG , can substitute 50% or more of the salt that they use with onion powder. I was on a low salt diet for a while and that was one of my favourite tricks.
I made the chicken dumplings last night for my grandsons who have been asking me to make momos. Momos are what they're called in the Northeastern part of India as well as Nepal; I used ready made wraps from the market. They gobbled them up! They were absolutely delicious! They didn't like the sauces I made, however, saying they were too oily. Next time I'm making the vegetable ones for me.
I’m a big fan of your videos. I was surprised to not see water chestnuts listed with the vegetable options for fillings. They provide a nice texture. Keep these great videos coming!
You are so adorable teacher as well as smart . Love the way you explain giving us all the details just like food scientist ❤ Thank you 🙏🏻 for the all efforts you made
Subscribed straight away. I actually feel like I am learning which is amazing because usually whenever I watch other videos, I have questions. Thank you!
Don't worry if video is long, we will stick to watching you! You are amazing and very educational! You have amazing cooking skills, also teaching skills!
SUPER. It is amazing how rare it is to find anyone telling the truth about fat, even amateurs cooking feel that they have to harmonise what they say with UNTRUE myths about nutrition from the eighties. Nice recipes, nice technique, nice editing and nice voice, cheers.
I am new to dumpling making. Your video was so detailed & articulate I am sharing it with my nephew who introduced me to Dumpling Madness!!! I made a pork, bok choy, scallion, ginger, garlic filling last night using your techniques. My dumpling skins (dough ball) was rested for too long (6hrs) and would not roll out well. I will make fresh today and finish the 1st attempt. Thank You
I learned the basics from my mother. But I am really so happy and thankful finding you on RU-vid. Thank you soooooo much for all your post you have shared with love. Says alot about you. Much Love ♥️. I never give xoxo but I am really that thankful and very happy. Such a amazing person you are. So too you.. XOXO 😊
Thank you, you are so smart, knowledgeable and detailed so that I fully understand all the recipes and the basic reasons for the choice of tastier fillings, bravo 👍👍👍🙋♀️
Todd's Tropicals Is there like an Hmart or large Asian grocer in Tampa? I’m from Houston but work in Miami and it’s really difficult to find a well stocked Asian market here. I literally have to fill my suitcase with pantry ingredients from Texas to bring with me back to Miami
@@eliasmicheal262 I'm not sure about Miami, but in Tampa theres MD market there may be one in Miami or other Asian market. Oh yeah, almost forgot theres Lucky Oriental market I think down there...check it out.👍😉
Todd's Tropicals Lucky’s is my go to! Hahaha I stay in coral gables and it’s the one with the most variety near me. There is a place called kimchi mart (Korean Grocer) down US 1 heading towards Homestead. My issue is you can never really find everything you need at one shop haha.
Your such a talented cook. I learned a lot from you. Aurora Abella is my name, from Manila, Philippines. Already 67 yrs. But i would like to business your dumpling in my small store. And earned a lot from it. Thank you so much!
I just discovered your channel. Enjoying your recipes. In your vegan dumpling filling… it’s no longer vegan when you add egg. Maybe replace the egg with silken tofu?
The egg in this instance becomes a binder along with. Flavor so to replace egg would likely be agar agar or vege geletin, some might like the idea of potato starch but it requires cooking to prep and is temperature sensitive.
I was anxious to see this video, because i saw only pork filling before, and now finally chicken and vegan filling, thanks, I loved this video, you are amazing 👏
Today I tried the beef filling with spices because I don't eat pork. It was out of this world I felt like I'm in heaven it was super awesome I never tasted anything like it before. Super super delicious with that spicy taste and aroma...this is my favorite I think everyone should try it...thanks for this extraordinary recipe
I want to personally Thank You I have always wanted to learn how to make dumplings I love them very much and I could eat Asian food for every meal I should have been born there I admire most everything about the culture but myself being Irish American I really enjoying your channel you express your love of cooking so much it radiates from you so much that you Glow from it not to mention how cute you are :-) Pat
Yes Mandy!!! Favorite meal. Make "A fat dumpling with a fat stomach" ha-ha!! I'll look that this after I eat all 30-40 dumplings. The chicken mushroom, excellent. Thanks Mandy. Hope you are having a wonderful day, bye for now😀😎🙋
Absolutely awesome..............THANK YOU SO MUCH. I am not eating food these days as I am dieting, but when I am eating again, these and many more items you have shared with us will be on my menu!!!! Until then, it's protein shakes for me!!!! Lost 35 pounds since Aug 6th, another 25 to go. Wish me luck. Thanks again.
Thanks............after losing it this time, I just hope I don't put it back on again!!! I couldn't bear it. Down another 3 pounds as of today. 22 more to go.
Mandy, thank you for the recipes. We had a dumpling making party last night and used the chicken and vegetarian filling, and OMG... It was AMAZING!!!! We had a blast and they were to die for. Thanks again!
Hi, I have been using your recipes for quite some time now and have purchases your products. I just discovered your website and it's fantastic. I absolutels adore you on your site. I find your site very informative and the best site for complete information on how to creat great food anywhere. Your directions for following recipes is the best. I am 80 years old and have no problem following any of your directions. I really like just browsing your website. Keep up your magic. Graet work.
Quick Links: NO.1 Pork Cabbage Filling[白菜猪肉馅]: 00:30 NO.2 Spicy Beef Filling [牛肉馅]: 04:40 NO.3 Mushroom & Chicken Filling [香菇鸡肉馅]: 08:52 NO.4 Shrimp and Bamboo Shoot Filling [冬笋虾仁馅]: 12:10 NO.5 Vegetarian Dumpling Filling [糯米素菜馅]: 16:03 Homemade Garlic chili sauce: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qozPuF1lU4Q.html Dumpling From Scratch Video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Znf73dsFdC8.html Preview Shrimp Dumpling Recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ocpAaEakrJo.html CHECK MY AMAZON INFLUENCER PAGE - www.amazon.com/shop/influencer-078efbf8 (I share ingredients and recommended products there) Sorry for the mistake that I made in the video. The last recipe is not a vegan filling. It is vegetarian filling since there is an egg in it. And if you want to make it vegan, you can skip the egg. Hope you enjoy!
Beautiful video, lots of tasty varieties in one place. I am amazed at the cooking tips given too (sign of a superior chef with real experience). I'm hooked .... Can I boil or stem chicken dumplings (aswell as fry) ? Can you do the same to ALL dumpling receipes?
#5 appears to be vegetarian since the egg was included. Speaking of which, would potato be a good substitute for the egg? btw, it was long but *very* informative and so well presented. Even the lighting made it look bright and inviting!
For the NO.5, You can just skip the egg. I think adding potato will be too much starch. Rice already contains a lot of starch. I am sorry to make that mistake. Thank you for watching and being understanding.
I bet aquafaba would work really well in place of the egg. Great video! I love that you showed different kinds of dumpling folding techniques. I’m going to finally break down and get a bamboo steamer thanks to you Mandy!
@@SoupedUpRecipes I certainly follow you. Your recipes are so much like lost recipes from my parents. Thanks for answering and giving us your dipping sauce recipes.
These are great ideas. Your first (classic) recipe is what my mom taught me. She did add in a step where she would slice up ginger and soak in hot water then add the flavored water to the pork mixture.
There is very little room in chicken wings to add stuffing, but you could certainly use the fillings to stuff chicken breasts or thighs or in the cavity of a whole roast chicken.
Thank you so much for showing what REAL Chinese Food is . 98% of Canadians have never tasted real Chinese food . I have been eating Chinese food for 40 years, and I have never eaten anything like what you make. Thank you for restoring my View on Chinese Food . You are a real diamond for your culture . What a joy it is for us all, to watch you cook and talk about your culture . THANK YOU !!! lots of love ,God bless you.
Planning to make some authentic Chinese dumplings for my pregnant daughter-in-law who is from China n your video n the choices n tips you give are so excellent. Following your instructions should give foolproof results.Hoping not to mess up.Thanks so much for your generous sharing heart.God bless you with good health n good wealth😘😘
Thank you for being here! I never watched cooking shows on TV before, but somehow RU-vid’s algorithm brought your channel to me, and I’m hooked. I love Chinese dumplings, and you’ve inspired me to make my own. I’m buying your wok next! Thanks again!
For anyone who's deciding wether to make the pork/cabage recipe or not and has no idea of the garlick and salt ratio (if not using the garlic oil she used), I used 3 teaspoons grated garlic and 1 teaspoon salt. They turned ok, neither too salty nor too garlicky. Of course it should be up to taste. The recipe worked wonders! This channel is incredible
Hey Christine Bailey, would you please write / translate your comment into Chinese? Appreciate and be thankful Mandy is sharing her recipes, it’s not easy to put a video together. English is not her first language.
@@Ironbutterfly you didnt get it. She was being sarcastic. She was talking about these other comments correcting the spellings and grammar instead of appreciating the recipe itself. Surely, english is not your first langauge as well (not mine either)
I've learned so much in the handful of your vids I just binged, and I've been a self-taught cook for a long time. These are real PRO TIPS your giving us. Thank you so much.
I keep meaning to say thank you. I have used a few of your recipies and they are always well received. I was lucky enough to have a wonderful Chinese guy live in my house for 15 years. He taught me so much about asian cuisine , including how to fold wontons and dumplings. I laugh now thinking how he would be ripping through folding twenty while I was still trying to fold one.
Being an avid foodie, I truly enjoy your methodical, easy way to cook and follow your recipes. Just to be really picky, I am not a fan of converting grams to cups or ounces. Thank you
