Dumpling School #1 | Basic Dumplings (Jiaozi) From Scratch | 饺子

[@colby_247]

Just wanna let you guys know that Adam is the winner of Masterchef Australia 2010.

[@julioduan7130]

It’s so nice of you.

[@ramamohan67]

2009 I think

[@_smol_potato_8014]

Yeah I was crying when that happened.... I was 5 watching Masterchef with my dad 🥰

[@GhostIy_Games]

Damn 😳

[@isamcc1831]

that makes sense

[@georgefirk5531]

This is the BEST demonstration that I have ever seen on Dumpling making,and basic filling.

[@primadonnarealness]

This is the kindest soothing cooking video I've ever seen. I'm both educated and relaxed at the same time, my chakras are aligned and I found my inner peace. Thank you! ♥

[@BC-2020]

THE Bob Ross of cooking. Thank you so much for making cooking inviting and stress-free.

[@4plus4equalsmoo]

That title goes to Jacques Pepin. Adam is a close second.

[@patrickfireice098]

Aged vinegar sauce video...yes please!

[@seenbox9454]

Fuck u

[@Whodaleewho]

@@seenbox9454 Mommy and Daddy didn't love you enough poor baby

[@cassandrakarpinski9416]

Yummy yes please

[@kidyjomes2127]

i want know about aged vineger sauce

[@somekindaokayguy]

Y E S I W A N T T H E *SAUCE*

[@eduh7950]

You're an instant hit, Adam. I watched one video and I was hooked. You're calm, nice and likeable. Your love for cooking really shows (your eyes are smiling) so I had to subscribe. Congrats and thanks!

[@freezEware]

yes, what a lovely guy

[@deewilliams3613]

@@freezEware m

[@Angel283]

Ditto!!

[@bhuvidya]

Totally agree. Can't believe I've only just discovered his channel.

[@dizzitoast]

Totally agree!

[@Corum001]

Thank you for explaining and teaching clearly using descriptive language instead of cliche and rhetoric.

[@Rambolink94]

I've just got to say, I love watching your videos. They are just nice to watch. It's not edited like an action movie like the Food Network does it, and it's not a cringy feel good homestyle style either. It's just calm, relaxing, and informative.

[@xiaoyang4521]

As Chinese two notes: for cabbage, you can slice and mince chop it and put a little bit salt to drain the excess water and then squeeze the water out by hand without boiling it. The cabbage is more crispy and fresh this way. Also you don't have to mince the pork meat. Just chop pork belly, to small cubes (0.5cm width). It gives more texture than minced pork meat.

[@xxxin2024]

I'm Chinese and I can tell you guys who are watching that this is exactly how we make dumplings, my grandma is from the north of China and she folds her dumplings exactly that way...I've watched a lot of videos about how to make dumplings and this one is by far the closest to Chinese tradition.

[@cinn7862]

Fantastic! Yes, pls share your black vinegar recipe. Always enjoy watching your videos, and learning - thanks so much!

[@MaZEEZaM]

YES PLEASE.

[@grandmundi7107]

Buy a bottle from your Asian grocery.

[@MaZEEZaM]

@@grandmundi7107 my closest Asian grocer is 75 minutes drive away, each way. Not exactly convenient. Besides, its nice to learn how to make it ourselves and then we also know whats actually in it, to avoid any nasties.

[@grandmundi7107]

@@MaZEEZaM sure. I actually think you could substitute it with western vinegar; I've used red wine vinegar when I once ran out of Chinese black vinegar, and it worked really well. I appreciate it that you would like to learn, but as far as I know it will involve a lot of fermentation, so will not be an easy task.

[@MaZEEZaM]

@@grandmundi7107 I realise this, I still enjoy learning and trying new foods. My main interest is in cooking cuisine from all around the world, thats what I grew up eating as a child in Australia, I continue to enjoy learning, it doesn't have to be quick and or easy, I also enjoy growing my own fruit and veg, I plant fruit trees that wont give me any fruit for 7 years and thats ok, its something for me to look forward to.

[@blee04524]

this is one of the best dumpling vid on youtube authentic straight to the point and well edited.

[@richc47us]

I've lived in China for almost 10 years and one of my first experiences was with a family where we all together participated in making 饺子...that's Chinese culture! Some were boiled carefully and some were fried carefully. Carefully, I mean that when done, they don't stick together when served....and oh yes, served with a side dish of a special vinegar mix for dipping...there's no other flavor out there that tastes better! Yumm!!

[@adlibrium]

my wife also makes the hot water dough all the time. She also boils schezwan peppercorns in a little water and adds the water to the filling mix. The mixer is a great idea, mixing by hand can be grueling. Thanks for making these videos, you are great!

[@Ivan_Glamdryng]

Yes! The more condiments (for lack of a better word), the better. I find that even though Chinese cooking does not use a wide variety, what is used is sometimes not available where I live Oklahoma, USA. So the more you can show us to make the more we can cook! Thank you!

[@draco5374]

Dale Wright Oklahoma, eh? A man of culture, I see.

[@DeutschlandGuy]

10:40 Wow! Finally someone who could explain the mystery of folding dumplings! The brilliant trick is the "keep one index finger straight and curl the other"". I lived in Xi'an China for 7 years and never really mastered the fold. While my Chinese friends could fold perfectly, and tried to show me ow to do it, not one of them mentioned the "index finger trick"... They did it intuitively and probably never even noticed they were using that trick. I did notice the shape of their hands that kind of looked like the symbol of respect that martial arts people give each other just before the match. Anyway, I tried this "index finger trick" and had an "ah ha!" moment. The bit on folding Jiaozi was worth the price of admission on its own. Thank you, Adam, for the entire video. because it was filled with useful little tips... but thank you in particular for "the index finger tip" while folding.

[@mugensamurai]

Now that was a master class in dumpling making.

[@TheMrpiggyboy]

Grandma watched this video And had a couple of comments. Sorry I don't speak Chinese.

[@thunder_bug_1451]

I love the way you do your videos, instead of just listing steps you go into the why of each step and the important part of it, and what can be changed.

[@clockworkpink]

Love everything about this. Thank you Adam!

[@FrshMint]

My first attempt of making dumplings was terribly poor, after that I kind of got disappointed but tried again a few months later, and after that I tried multiple tutorials and started to learn my preferences for fillings and seasonings, but I always had a problem with my dough, no matter what way I tried, nobody taught me the "2:1 flour and water" golden ratio, (but I tried playing with the temperatures) and I didn't left the dough a bit on the sticky side so my dumplings always had a chunky looking outside, with the wrappers looking not even close to those store bought (I can't buy wrappers because in my country dumplings aren't even a thing, people could go all their lives without tasting or even seeing a dumpling here), now I feel more complete, I'm inspired to make dumplings again tomorrow! Thank you so much for your teachings, is like you filled all the holes in my knowledge of how to make dumplings. Although I'm always alone when I make them bc my family isn't interested in my attempts to learn Asian cuisine, I'll give my all to have delicious dumplings for a whole month lol.

[@hlauren2001]

Thanks Adam, looks like a great new series! You're a born teacher, through and through. Just happens that you're also thoroughly entertaining to watch too! :)

[@veesthingsflowers3885]

I made dumplings twice last week. I'm obsessed and I'm going to make some more today but I love how you had a video with KitchenAid directions. All the other videos I found our just tips here and there that I have put together but you actually have a full video from start to finish with every step with my preference of tools. I usually use my hands but I have a KitchenAid that never gets you so I'm going to follow your steps

[@danielserranoblog4452]

I’ve been trying to find a good video about how to make dumplings all day, and so far you’re the best one! I think I’ll stay with you, cheers!

[@meileihung799]

same here

[@joshgarland9176]

I genuinely appreciate how accessible and easy Adam makes Asian cuisine for everyday people. Even for someone like myself who is fairly kitchen savvy, having a calm and likable presence walk you through the basics of a new cuisine and teach you tips and tricks about how to get the best results is priceless. Props to you, Adam!

[@lynxlynx7150]

You are absolutely one of the best cooking channels on KZbin

[@pmchamlee]

Adam; I am a 73 yr old retired USAF Chinese Linguist who is enthralled with your knowledge and charmed by your gentle manner. Thank you so much for explaining the method of Asian cuisine in simple, accurate terms so many more folks may enjoy the nuances of it!

[@dianavlog89]

hey, Pete thanks you like Chinese cuisine, as a Chinese i proud that western like Chinese food ^^ like my sister in law also like dumpling, she is American :D

[@gef2]

man, your voice is total asmr. i was introduced by uncle roger and thought i would leave after like a few seconds. But i stayed. Jesus mate, u r godsent

[@izylixy]

Amazing. For real. Not just the recipe, but the way he did, how he talks. Amazing.

[@9LJM2]

Adam. I just want to stay thank you for putting to rest one of my food fears. I've always been somewhat scared to attempt dumplings because this are usually attached some story or history of being such a perfectionist type item but this video and just your demeanour and communication skills have really encouraged me to give these ago. I'll tag you when I finally give them a go.

[@rinshin]

I love your pleasant cooking style. I am in the US, but I grew up in Japan and somehow your recipes are very much in tune with how I cook now. Made number Japanese inspired recipes from your books and they always come out very well. Forming pleated gyoza or jiaozi is second nature now for me. But, I like how you use both thumbs to curl the dumplings. I have to try that with boiled dumplings. Keep doing what you are doing. Rinshin

[@uasj2]

Wow thanks Adam. This is the School for me! I have tried Chinese dumplings a few times and the have sort of failed every time. My wife even says in front of other people, “James is a really good cook, but he can’t cook dumplings.” Your patient instruction in this series will get me past this bête noir!

[@amalalshuwaikh8119]

Thabnks for making this video i lived on china for 6 yrs and now i am home and if its one thing i crave the most is jiaozi, i had it 3-4 times a week so filling and fulfilling and i miss it the most! Thanks again!

[@manatoa1]

My experience with hot water dough for making pierogi, is that it makes the dumpling much less brittle in the freezer. Pre-gelatinizing the starch is a good thing.

[@i.h.3376]

These are the best looking dumpling skin I've ever seen. Thank you for sharing!!

[@canigdirli]

Your videos are like therapy to me. I enjoy every second of them. Thank you Chef!

[@SeeNyuOG]

Was gonna say that. So much chill, no rush, cleaning the desk with every step. This just look sooo peacful. Not like most of the cooks, either shouting, making chaos and talking 9278019283019283091823 words per second

[@canigdirli]

CyniuxD well after all this is entertainment and everyone has their style to attract people.

[@pennyf5825]

Thank you so much! I’m an Oz ex-pat currently living in Korea. We love dumplings but looking forward to stepping up to make our own rather than the store bought ones. Love all your technical/science explanations, great knowing the why as well as the how.

[@danielwerger5641]

Wonderful series Adam, thank you very much...! Looking forward to it. And YES, please do a vid on the dumpling sauce.

[@lindawpl]

Thanks Adam for such detailed yet non threatening class on how to make Chinese dumplings. U tocuhed on all the right points plus very clear n easy to follow instructions. Well done!

[@eatyourkimchi]

Thanks for a great video! Subscribed~ I've been struggling to make dumplings JUST RIGHT. Every time they seem to be... lacking compared to the ones I've been eating in Korea, China, or Japan. I feel very encouraged by all these tips, and now that I have a stand mixer, I'll tackle it again with your recipe :) (And of course, we all want your black vinegar recipe)

[@welm8412]

omg it's simon and martina xD

[@VyNguyen-vs4gf]

Love your channel as well❤️

[@nidajafri5914]

When I feel something is lacking its usually salt! I know that sounds simplistic but a dash of soya sauce might be all you need. As for the skins, I'm not an expert, yet.

[@jonathanm9436]

Just wow. As an Aussie I know of you, but this is my first KZbin video, and it was lovely, and relaxing, and informative, and clear, and calming, and friendly, and man have you just given me my next binge channel. What a communicator. Thank you Adam.

[@JoshChristiane]

Love these ultra high quality video tutorials, one of the best cooking channels I've ever seen.

[@studiopm2.555]

10:39 Thank you so much for this "make two V's with your fingers" trick. Several native Chinese friends have tried to show me how to fold dumplings, but nobody ever broke it down into the "2-V's" method (although thinking back, I can see how they were indeed using this technique, but never articulated that information.) I am eager to give your technique a try. Many thanks. 👍👈

[@HNCS2006]

Your video was referenced in Uncle Roger dumpling video as correct dumpling making. I'm so proud as an Aussie right now.

[@katew4099]

Best video ever!! I was searching for Liqizhi's dumpling folding technique and I found your video where you demonstrate her exact technique. Thanks so much Adam for the clear explanation and demos!!! ❤❤

[@dlvial55]

I'd love to see your aged vinegar sauce that sounds amazing! Thanks so much for passing on such amazing recipes.

[@denisela3403]

He made one about 8 months ago. kzbin.info/www/bejne/oqPZm4trrM9rf9U

[@annagaevai3757]

Such a positive energy is coming from you to us!! thank you!!

[@attilapinter7141]

Best cooking training videos on KZbin. You rock Adam!

[@ririijadez1993]

This is awesome. This dumpling folding technique is the same as my mums technique. The few times I've tried to help my mum fold them, I've always failed, it may look easy but it's actually difficult. My mum said it takes practice if I want to make it right. My sister lended me 2 of Adam's recipe books after I moved out, as I don't really know much about cooking. Adam's recipe books have really helped me learn and build on my cooking skills. Watching Adam's videos are really inspiring and it motivates you to keep learning and improving. I really appreciate Adam's thoroughness in explaining all the little details as he guides you through his cooking process. One of the best chefs out there! Thank you for sharing your useful cooking tips and recipes!

[@HunkyDork]

I've been making dumplings for years and years. . . yet I learned a lot from this video, thank you

[@donaldedward4951]

I already printed out (4 pages) how to make Jaoizi but then found your great and simple way to do the same thing. I like it because cabbage is easier to get. Sometimes I use ginger. You use the machine for mixing and that for me is commendable..I live aross the pond where I hear more Chinese than English but don't understand a word.谢谢 You have an nice homely English accent that reminds me of my parents.

[@XBachelor-es1dp]

This is AMAZING ... KZbin MasterClass right here !

[@OMGKITTENMEWMEW1]

There's so many moments of profound cooking wisdom in your videos.

[@nelsonsigar]

Uncle Roger putting Aussie Adam on the world map

[@cecylemonstorm8117]

This video reminded me of when I used to make homemade pasta with my great grandmother, expecially the part about folding the dumplings in the right way and tasting the filling, whether they were tortellini, cappelletti or caramelle I used to eat them on the spot if they didn't turn out well and I always went home feeling so full. I wish i could go back

[@pankakeparty]

Your voice is so relaxing. My mum fell asleep when I threw this on the tv! Haha

[@ethanjoyse]

Absolutely fantastic! By far the best video I've seen to make dumplings. Looking forward to more.

[@Randomkloud]

I think we would all appreciate a video on making various dipping/seasoning sauces. I personally mix some soy sauce, sugar and a tsp of sesame oil to dip

[@denisela3403]

He did. kzbin.info/www/bejne/oqPZm4trrM9rf9U

[@kellym1465]

Thank you for these videos! I never comment on KZbin but I found your video really easy and nice to watch. Can't wait to try these!

[@evolution1990ls]

OMG!!!! I love this new series. You're the best

[@mensrea1974]

Really cool. When I was visiting my wife's family in HK we took a cooking class and made dumplings. I've made them a few times over the years but there were little things that I didn't know to do like squeezing the water out of the vegetables. Great series. Glad I ran across them.

[@jackshoemaker3215]

Who are the monsters who disliked this nice guy

[@Ashish-xm9ol]

Some people are mentally ill innit, you gotta be in a bad bad place to be disliking this nice guy.

[@tommccawley9001]

Adam's awesome and a lovely chap.

[@shadowsandsmiles]

i dont know but.. he added too much extra flour 😂

[@oldbay2]

I know right!

[@ShareFort]

So true. I found this video much more peaceful and great explanation in a easier way to make them. Compared to others. I was like 🤔 hmmm maybe one of those days I'm not doing anything with life because I'll mess up the folds.

[@earthknight60]

Where I lived in Anhui, shuijiao were specifically jiaozi that were served still in the broth they were boiled in. They were generally a lunch-time meal. The boiled and strained ones were simply called jiaozi and the dipping sauce was rice-wine vinegar, sesame oil, and chopped chili, garlic, ginger, and chives. Guotie were only available for breakfast. All of them were delicious and they're one of the things I miss most about living in China. I haven't found *really* good ones anywhere outside of China, although I've gotten close a few times making them.

[@craigsutton5414]

Black vinegar recipe would be great! Look forward to this series,

[@denisela3403]

He did. Here it is. kzbin.info/www/bejne/oqPZm4trrM9rf9U

[@JeSuisMaledene]

I love that you explain the technical theories of what you do, cause thats what helps to understand what is happening while you are cooking, and why there are certain steps that you must follow and respect while doing it. Thats the thing that i like the most in cooking videos. I had to subscribe, love your calm personality and voice too. Love from Argentina!!!!

[@leobetosouza]

I loved the explanation about the "science" behind mix the filing alwais in the same direction . I belive this is the sabe explanation about cake batter and the gluten chains, right?

[@iAteUrToast]

I’m guessing it is. Folding your mixture and making sure you don’t over mix is key in most recipes or else the mixture will become to tough/ dense.

[@jaquiessejones2678]

I really like the vibe and your personal stories of your grandmother. It was relatable. I had a wonderful experience watching you make dumplings. You did it in a way that I believe I can do it to. Thank you

[@MidWeekComic13]

"Making dumplings alone is relaxing" Till your nose itches. Then......then its torture.

[@kristenlandon796]

MidWeekComic13 YEESSSS!! 🤣

[@L-M-O-1]

🤣🤣🤣

[@wendyannh]

LOL!

[@somekindaokayguy]

use your elbow

[@sorayanizami4326]

Lol 😅

[@MichaelREFLECTS]

@Adam Liaw - your voice is peaceful. I am so glad your videos are also more importantly TECHNICAL. The fact you cover all the aspects of it makes me want to watch your videos above the other mainstream foodie youtubers. Please keep it up.

[@janayh2817]

Easiest tutorial for dumplings I’ve seen so far.

[@jeanettesee4214]

You have the gift of teaching, the way you explain everything, including some history and facts about the dish! I just finished making this jiaozi recipe and its in the freezer now, will cook it tomorrow! I’ve been eating store bought jiaozi for many years, and this is my first time to make it, because of the lockdown :)

[@philthy8150]

Did you say secret aged vinegar sauce! Yes please

[@denisela3403]

He made one. kzbin.info/www/bejne/oqPZm4trrM9rf9U

[@iggsYT]

This is my first Adam Liaw video... I’m in heaven. Love it. Easy enough for anyone to make. And I love the music and video skills. Great. Thank you!

[@williamliew5971]

If you come from Uncle Roger's Weijio 👇🏻

[@zhucookkitchen5172]

Haha yes 🙌

[@cyfkilla]

Fuck Mike Chen

[@romeshtp1818]

Fuyio

[@jayden6361]

I love that fact that you went into so much detail and explained the food science behind it all. Right up my alley. Thank you 🙏🏻

[@jsdesigns1420]

Yes, please show how you make the dumpling sauce! I‘m sure it‘s going to be as good as your homemade teriyaki sauce 😁

[@LemonMeIon]

You explain everything so well. The best teacher!

[@Ari_C]

i thank uncle roger for introducing me to this man and his incredibly soothing voice 😌🙏

[@jamaze5642]

I rewatched this again and still have the same smile on my face when I first saw it.

[@avatardundun2821]

Can you show how to make homemade fish balls? 🤤

[@kathiefleming2830]

Great teacher. He gives the reasons why he does what he does and to me that’s what makes for the ability of a learner to think critically.

[@lukemacinnes5124]

Just relax sit back and make, a couple hundred dumplings

[@FuschelChan]

Thank you so very much for this recipe. I regularly crave dumplings but they are hard to come by where I live and I couldn't find a satisfying recipe until this came along. Now I can happily drown myself in these great dumplings! I already linked it to a few friends who were curious because I told them how good they are. I just need to learn how to not get cramps while rolling the skins and how much filling I need to put in every dumpling. Hehe.

[@bryanwong2575]

Uncle Roger approve his dumpling indirectly 🤩🤩

[@beckiel3211]

I like this. Tried and it works. Thank you 👍😊

[@jgoodfellow3314]

Uncle Roger the godfather of dim sum, brought me here.

[@ashleymccarty]

Adam, I absolutely love watching your videos. You make food into art. Idk if you try but you come across to me like watching my mama cook as a child and learning so much. It's so soothing to watch you cook and the way you get the camera to catch the most beautiful parts. Just...amazing. Thank you for sharing and thank you for the amazing food! :)

[@spicyorangechicken]

The dislikes are people who messed up their dumplings

[@drarara9663]

Or maybe the others who thought making dumplings need that hard foldings and did tried it but ruined it.. and watched, slapped its forehead hahh

[@marthamckeon278]

I was so surprised how easy this was for me, with your instructions! Thanks so much, great video!

[@iamconfusion2486]

Intro starts : *Hannah Montana theme song intensifies*

[@Sdillon7]

You are by far my favorite cooking teacher!

[@missdi4168]

Uncle Roger brought me here!

[@Q269]

9:39 I like how you explain WHY you roll the dough the way you do, keeping the mass in the center and rolling to the desired diameter.

[@swarovskiyinyee]

Give a thumbsup if you come from uncle roger's weejio 👍🏻

[@kylefernandez7971]

Hey Adam, I've been rewatching this video and I finally attempted this! I didn't have xiao xing wine but I did use vinegar, sugar and soy sauce to hopefully replace it. It tasted so juicy! I pan fried it and then steamed it in the same pan. The meat was cooked and the juices were trapped. It didn't need extra sides because of the vinegar and soy sauce in the mix, but the technique and is inspiring. Thank you so much!

[@howietianjamz6649]

Hiyaaaaaa

[@KhenbiK]

This was super helpful. I wanted to cook something new for the first day of the new year and these hit the spot. Really explained bits that other recipes left out, particularly the not having to pleat. You saved my sanity. They were pretty, but my dumplings were very, very tasty.

[@milana_popkova_art]

That's one of the best cooking video i have ever seen, beautiful picture, so pretty clear explanation. Adam has a great, positive energy! Thank you!

[@JS_quinonez]

Wow... you’re great. I love how easily you talk about what you are doing and how simply you explain everything. Keep doing this great work!

[@caralie2109]

This is such a clean, informative, relaxing, just wonderful channel. Thanks for all your hard work.

[@MrChefgiannis]

Thanks a lot Adam for your time,spending to give to us some of your knowledge to understand closer the Asian kitchen