This is a great video! It certainly inspires me to keep going. I've done a few videos and have them on my channel (@c4changechampion). You've got a subscriber out of me. :)

Love BTS. This is great :)

Great to have found this channel… a young doc style filmmaker based in East Africa… am here to learn, thank you for this piece sir .

I just effed up a batch of ratatouille... It got me down in the dumps, but then I found this vid in Reddit thread. Waisting money and time sucks, but I do think I'll get better

As a butcher, any cross rib section steaks and roasts which inclused the top blade/flat iron are absolutely tremendous and a favorite of mine. Very underrated and flavorful so kudos to you for making this roast be even tastier than it is!

Awesomely

Good work 👍👍👍💕

This is some top notch quality content. Thank you. ❤

So thick

I know this video is two years and the comments are horrendous but did you ever re-attempt this? I just found about this dish, it looks very intimidating. The important thing about cooking and baking are the mistakes. So whoever said it needs to perfect is an idiot. You bring a lot of great pointers such as not to rush, the temperature of the dough, folding techniques, and overall just how to get the basics down. I appreciate this video and glad I watched it.

Where's the gravy or au ju?

Just curious why you are using the word Hapa? Are you part Hawaiian?

background music is so annoying

Thank you for viewing our teaser! If you’d like to support this film, you may see this Indiegogo link: www.indiegogo.com/projects/hapa-pizza-s-ohana/x/30826524

Is 12 hrs enough? Would it be better to do 24 hrs to help break down the fibers to soften the meat more? And can you sear it right away after taking it out of the bath and putting it in ice water?

Looks great! One thing I would suggest if you are feeling like your tare is missing something: try a double soup technique where you make a dashi and combine it with your chintan. This may give you the umami boost that you're looking for. I usually do a 2:1 ratio of chintan to dashi for my shoyu ramen. I think people have a tendency to try to add too many ingredients to their tare and it ends up cluttering the flavor (or like you said, it just ends up tasting too strong of shoyu). By doing a double soup, you can get away with a simple tare.

Hello!!🐋 Attentive Aware that Human are Living Existences as well as Animals & Plants! Meats, Eggs, Milk, Milk Products such Butter/Cheese Are from End of Other Derserving Living Life or Deserving Nutrients for Child Animals as well as Plant Spouse!👨‍👦‍👦 Best to Stop Eating Products from Living Life as well as Little Spouse!🧑‍🎄 Life Truly Exist, Nature Living Laws Truly Exist, Karma Truly Exist!🧙‍♂️ Start Clean Healthy Living Life, Eating Vegetables, Fruits, Nature Grains as well as Products! 🐌 Just Because of Every Persons Less/No Attentive, Less/No Care, No Self Reflection/Correction, NO Truly Mean Truth Ways of Living Life! 🧘‍♀️ Start Changing for Better! Best Luck!🍲

Failed

Such an underrated channel and gives me a step by step of all of the information I need!

It's easier if you cook the insides of the dumplings separately, then assemble it with the wrapper, then boil it so the wrapper also gets cooked. Feel free to use a plastic/metal cupcake mold, to be able to add liquid inside the raw dumpling wrapper, too, or you can simply freeze both the liquid and the rest of the filling into ice "cubes" (can be any shape, ideally not too pointy, and a bit of tap water can get the corners less pointy), or a cold water roux or cold pudding mixed into the liquid, so it's manageable when assembling.

Dang this was lit

mmmmm that gelatinous segment though.

Legit bro, that looks amazingly delicious, I don't know how your channel popped up on my feed but I am glad it did, anyone that uses a whole pig trotter in their cooking is the type of person I can be friends with lol, keep up the good work sir.

Glad you are back! I am craving lots of dumplings now hahaha 😂 Looking forward to watching more in the future 😃

It sucks but you are right you can do whatever you like hahaha

I'm back yo! LFG!

Amazing video, super interesting. New friend here liked and subbed!

Looks tasty. Thank you for sharing!

Looks great! What’s the ice bath for though ?

The reason why your wonton is not bubling 1. Your wrapper is not thin enough, it must be glass through seen. 2. You use too much meat, only a dot is needed. 3. Don't press the middle too hard! You should create a hollow air pocket on the wrapper before you seal them with the last part with the dotted meat. Pressing the middle too hard will make the air pocket disappear and your wonton won't be bubble properly

Love your channel so much! Thank you for sharing a beautiful family tradition.

yo dawg, this video sucksssssss

Jonathon ~ Well done video and it brought back a wonderful memory of my trip to China. Our group had a special Dumpling Dinner there that you would of loved as the dumplings were each different, decoratively created, and delicious. 💜 your new series and so nice of you to introduce us to each 🥟 province.! Keep up the great videos!

There are sooooo many variations of wontons! And all the time they look cool and delicious :) I liked your channel and i subscribed. Hope you do the same for mine :)

Great video... I've just subscribed... Very insightful! Being a foodie, you may be interested in my channel too. Look fwd to seeing more of your vids.

Your videos are really good! Keep up the good work, i'm also a lover of dumplings. Enjoyed your videos :D

I ate a whole pizza after this. Hope you enjoyed the video!

I'm a simple man, I see dumplings and I like and subscribe :D great work!

First 🥇!

Episode one as begin our journey in trying way too many dumplings of China! kzbin.info/www/bejne/pqTTc5eonbp3rKc

Loved the compilation at the beginning 😋 these look so good! You did a good job editing to match your energy 👏

7:33-7:38 it's going to be a no for me dawg.

Yooooo this video is sick! You like leveled up on your content. Keep it up.

First!!!!!

@patagonia sponsor my dumplings. Thanks for watching the first episode of "Lil Dumps: In China". I hope you try some of these dumplings; the recipes are in the description box. See you soooon!

Hey man! I just finished watching all your ramen videos and I just know how much work and effort you put into it. It honestly takes so much dedication to make a bowl from scratch like that! Respect to you for that! It looks really great. I actually want to try making a version of duck shoyu that you've made one day. You probably know it already but chicken feet or beef tendon really helps with making the soup more gelatinous and sorta 'stick' to the noodles as you are slurping away! Looking forward for your dumpling series, as well as some more ramen episodes in the future ! Great job! - Daniel