🥟 Dad’s Toisanese Deep Fried Dumplings (鹹雞籠)!

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Watch my dad teach us how to make Deep-Fried Toisanese Glutinous Rice Dumplings, or Haam Gai Loong. It’s his hometown classic and the perfect combination of chewy and crispy. If you like ham sui gok (or the “football” at dim sum), give this version a try!
Dried (Salty) Radish: amzn.to/3nJ1sZr
Glutinous Rice Flour: amzn.to/3pAQlAI
Our Ham Sui Gok Recipe: • 🤤 Dad's YUMMY Deep Fr...
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👩‍🍳 JOIN THE CANTO COOKING CLUB 👩‍🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3Sh2Ssq
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/toisa...
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨‍🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨‍🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
Phương - Free Bushcraft: • How To Harvest Upland ...
Mark Wiens: • How to make sticky ric...
About To Eat: • Three Ways A Chef Uses...
DELI BALI: • 【職人技】日本一の高速手打ち餅つき屋 降臨！...
Asia HOT: • Fresh Chicken stall in...
Off the Great Wall: • 10 DIM SUM Dishes You ...
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⏲ CHAPTERS ⏲
00:00 - Wash & soak dried shrimp
00:44 - Create rice flour dough
02:01 - On glutinous rice flour
02:52 - Mix dough with hands
04:55 - On Toisan & haam gai loong
05:43 - Chop filling ingredients
10:23 - Stir-fry filling
13:22 - Fill & wrap dumplings
17:05 - Deep-fry dumplings
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15

[@MadeWithLau]

Join the Canto Cooking Club: bit.ly/3UfVhNs Get the full recipe: madewithlau.com/recipes/toisanese-glutinous-rice-dumpling

[@chefcscreations]

There is another Toisanese dumpling that I hope he knows. I'd had it as a child but no longer knows anyone that makes it anymore. It's a sweet dumpling and the dough is made with sweet potatoes and the filling has crushed peanuts, sesame seeds, sugar & coconut flakes? Much appreciated if he can share

[@88digitalelf]

Yes, can your dad make the Toisan Sweet Brown Dumpling with peanuts.

[@edwardg8588]

I'm Toisanese, my dad was was a cook for 40 years. I see many similarities with your dad (cooking wise). Now that he's past away, it gives me fond reminders of my dad. Keep up the good work. And for the people out there his dad speaks with a mixed accent, prediminantly cantonese--have him do an episode speaking only toisanese!😊

[@biancachan5417]

I hope to have an episode with uncle lau teaches in toisanese too!

[@alee1374]

My parents are Toisanese as well. Unfortunately, that is a localized dialect that is spoken, though some similarities in both dialect. In Hong Kong, only folks that have been exposed to or grew up/have family from that region in China would understand you 😅

[@STRTRECH]

I am Toisanese and I had to call my mother to ask about this version of dumplings! Apparently my grandmother used to make these when I was a child, I did not remember at all! Thank you!

[@junedea7225]

My family is from Hoiping, which is the next county over from Toisan. Similar foods and dialect. I want to thank you and your Baba for helping to preserve and disseminate our cultural food heritage! Your Baba is a treasure trove of Cantonese cuisine! I always look to your Baba's recipes to make dishes properly.

[@carlosalvarado2564]

I love the part where mommy Lau is explaining the technique of making the lattuce pattern and daddy is in the background like a machine closing up the dumplings crazy fast 😂.

[@luplew1444]

Your dad is the star of the show. Besides your dad's cooking, I love that he is speaking Chinese. Your videos are so professional and well thought out. Nice to see that it is a family affair.

[@KhuBear]

Yummy! Mama sure does make beautiful pleats… and that kiss from Daddy Lau was soooo sweet 🥰 Happy new year!!!

[@jerryodell1168]

One time I watched a woman making the flattened dough for hundreds of dumplings. She rolled balls of dough and after she had a huge pan of dough made, she started flattening them. The flattening totally took me by surprise. She pushed the dough down on a prep board with the palm of her hand and with almost automatic motion, wacked them with side of a cleaver. Prefect every time one after another at great speed. Others filled and cooked them. I just stood there watching and was amazed.

[@MissConfusedBunny]

I am so happy to see this video! I love seeing these old school Toisanese recipes pop up on your channel. My fraternal grandmother used to make these for our family during Lunar New Year. She also made a sweet version with chopped peanuts, chopped dates (jujubes) and a little bit of sugar. When they’re fried, the sugar caramelized the finely chopped ingredients inside of the puffy crust. She also called them gai loong. I didn’t know chicken cages looked like that; the shape makes sense now! Thank you for keeping our culture and traditions alive and sharing with the world. Gong He Fat Toy Lau Family! 🧧 ❤

[@DJL_Films_and_Photos]

I’m taishanese too I love how videos like these are bringing the taishense community together

[@sallielesage2869]

I used to make these with my mom. She made the dough and the filling and I would sit with her at the table and fill the dumplings (but didn't do the lace edging.) Then we would fry them up! You dad brings back wonderful memories and makes me miss my mom and her masterful cooking.

[@Keesmom2]

My parents were from Toishan and my mom and I used to make gai loong every Chinese New Year, too. We also made a sweet version with a filling of brown sugar, coconut and minced peanuts. Both were so delicious. I miss my mom, her wonderful cooking skills and our time together in the kitchen. Thank you for this wonderful video!

[@Franyee289]

Love that you are sharing this Toisan recipe. We are Toisan as well and this is one of our favorites next to tong yuan. Thank you for highlighting our cultural recipes 🙏🏼 Your dad is awesome 👏🏻

[@shindukess]

Finally the Hoisan Gai Lung. 20:08 she said happy new year like my grandma does with the lisp. Thin nen fai lok. 20:11 he said it like we do too. Gung hay faht toy(not choy).

[@er0s1ons]

omg.... my grandma used to make these with red bean paste inside and she would spend SO much time and effort making these for the whole family. never thought i'd see a recipe for it again 🥹

[@wqw888]

great to see more Taishanese representation on KZbin!! my mum's been making these non-stop and they're getting better each batch :)

[@user-is1xg3lk5o]

You are a lovely family and what you do is so heart warming and useful for passing down our chinese heritage to the next generation. Cheers to you all!

[@joulsw3739]

My parents were Toisanese too. No wonder I love listening to your father 😊

[@jennywong1973]

Same here lol 😆.

[@mariekeung7187]

@@jennywong1973 Me, as well!

[@jennywong1973]

@@mariekeung7187 all the Toisan followers need to do a greet and meet with daddy Lau lol 😆.

[@mariekeung7187]

@@jennywong1973 I would love that!!

[@geekerng13]

Great video. I always hoped we would get more videos with deeper cut recipes. I understand showing the restaurant recipes with a wider appeal, but as a Toisanese with family recipes which sadly did not get passed down, your channel is probably my only hope at getting traditional Toisan recipes or at least jump start a memory when I watch videos with my parents. Thanks for all your hard work.

[@arg888]

Hi Randy, Your channel should make many more Toisanese recipe videos. There's a lot of us here in the US as you already know. Start with recipes using tangerine peels, a classic Toisanese ingredient! Also, there are tons of other dumpling recipes you could explore. Also, your dad speaks the kind of Toisan we speak! Finally, do an episode where your dad speaks only Toisanese!

[@guoliangliang9740]

例如菜果油饭？

[@SurlyDeath]

This is the definition of artisan! Knowledge and execution!

[@suewoo5453]

Thank You ! Thank You! I have been searching for a recipe for Gai Loong for decades, since I never got the "recipe" from my Mother. I used to help form the dumplings but not actually make the dough or filling. My Mom made it better by adding a little potato flour (she used to add a little mashed potato ) to the dough. We didn't have the sesame seeds on them, but that is a nice touch. Happy New Year to your whole family.

[@connielow-on7636]

My parents were from Toisan. Since they have both passed, wish I had jotted down a lot of their recipes. This is one recipe that I have been looking for. Thank you so much for sharing it. Your father is a lovely man and reminds me very much of some of my elders.

[@chefcscreations]

This is my childhood. My dad was Toisanese and mama isn't but she learned to make this 💜

[@aoi01]

I love to see how your family interacts with each other - so much wormth, respect and love for each other ❤

[@alexwong6781]

Been waiting this for the longest time! My mother-in-law would make this every CNY. I will make these for my grandchildren to carry on the tradition. Thank you Lau family!

[@chinniewong7495]

So wonderful tp see Daddy & Mommy Lau cooking together. Family reunion 3 generations is ALWAYS the BEST gift at Lunar New Year ❤🎉 LOVE hearing Toisanese spoken...nostalgic joy for my heritage ❤❤

[@radudeATL]

Relatively new viewer, and my first time seeing mama in the kitchen. Just wonderful!

[@hallarempt183]

Mommy Lau is a boss mom! I was so impressed by her pleating!

[@FlexWheeler2nd]

Love it when your Dad switches from Canto and speaks Toisanese. My parents have passed and I now rarely speak Toisanese, so hearing it gives me a good feeling of familiarity.

[@MelindaYu]

This is exactly what mom makes. Thank you. Would love to see a video for SWEET FRIED DUMPLINGS - GOK ZAI / YAU GOK (角仔/油角)

[@wowokingxoxo]

Yeah!

[@wowokingxoxo]

And sweet red sauce for chee cheong fun!

[@Cielolindo1]

I always enjoy watching your dad’s cooking videos. Food is a memory-maker--good taste, smells, company, and smiles engraved in our minds. My most cherished moments were spent cooking with my grandmother.

[@johnsnow3602]

My father side is Toisanese and our family name is Lau too. The whole village is Laus. The fried dumplings with sugar and chopped peanut filling was my favorite when I was child in new year’s times.

[@apedosmil06]

I love these videos. Your dad reminds me so much of my grandfather, even though he was Italian. Keep them coming!

[@Loxalair]

Thank you very much for doing the Toisanese version ❤I've been hoping for this one since you did the Cantonese ones

[@Jay-ql4gp]

Thank you so much! Happy New Year!

[@jillwoodral3518]

That was amazing! Thank you so much for such an easy to understand video!!!

[@TomTom-nc6sy]

I love your channel as it helps me with my Cantonese. Your dad is a legend in my book. His recipes bring back so many beautiful memories with my family. Please keep it up. Look forward to his cookbook.

[@Xeqcme]

I used to look forward to these every time my grandma made them! Thank you.

[@jennieduggan9500]

Happy New Year to you and your family!

[@edmundyeo8365]

Thank you for the dumpling recipe❤

[@dianajdanj]

Happy new year!

[@aileenwing-simpson1892]

I learnt to make these from my mother and have been making them for CNY for over 40 years. Cook low and slow to avoid explosions!😂 Hi from Sydney, Australia!

[@dannychen2913]

All my life I have been waiting for a video to show my friends what my childhood favorite snack was. Thank you for this video.

[@stephencheng]

Thank you for sharing bring back childhood memory !my grandmother used to make these in chinese new year

[@Pearcity]

I truly love this man. Thank you!

[@lilyastley7357]

Thank you for sharing the recipe. I will try making these for Chinese new year.

[@DarthwRath]

The shape is the most universal thing about this dish. Where i live (Malaysia), it's called karipap (curry puff). Usually the fillings are a semi dry curry with potatoes or any potato ish plant diced up into ½ inch or smaller cubes and whatever protein you like. Mostly chicken because everyone eats chicken. It's interesting to have a dough made with glutinous rice flour though. I'd like to try that and see how it changes the taste and texture since here people usually just use all purpose flour.

[@ltll612]

The pleat is really pretty thanks for the tips!

[@vister6757]

I wanna try this soon 😊 Tq for the recipe

[@katec4096]

Very nice video. My parents were from Toisan too. My mom would always add mashed potatoes to the dough. Can you tell me the ratio to make this. Unfortunately, I never learned to cook the traditional Toisan dishes. Thank you so much for the opportunity I missed by teaching me to cook traditional Chinese

[@luzziby]

I haven't had Gai Loong in years since my grandma passed. I always liked the fried ones more than the steamed ones, but seeing them in clear wrappers is cool. Thanks for sharing this! I love seeing our regions foods and how to make them.

[@arg888]

The steamed ones, faan sor are great!

[@funbagshosehound7947]

My grandma was from zhong shan. She had many toisan friends. She speaks Cantonese while they respond in toisan. She always cooked great Cantonese food.

[@OUTNABOUTwithYoursTrulyLIZZOC]

Ham Gai Loong are my favourite! I miss my mom making them, I use to help make the dumplings! ❤😋

[@empatheticrambo4890]

Never heard of this kind of dumpling, very interesting to learn about

[@RlKU]

16:12 My heart 😭💕

[@jadehom8067]

My dad came from there...village he came from was called the South Waters of Leung...my grandmother made them when I was a child...Gung Hay Fot Toy 🎉🎉🎉

[@GiC7]

Thanks, love them

[@nckol5510]

Thank you so much for this recipe! I had totally forgotten about these dumplings, but seeing these hit me with memories of my grandpa. He used to make them. Can these be prepared in advanced and then fried on another day?

[@lilyw.1788]

Toisanese here !! Ironically it’s has the word chicken in it but contains no chicken !! We put sweet radish in ours or a sugar peanut filling . but the sweet filling one I think is made with sweeter outer dumpling wrapper (sweet potato?) wonderful episode, glad to learn how to make it since my grandma is too old to make it anymore

[@smac3662]

I would assume before plastic wrap; that your Grandmother just used a towel to wrap up the dough? I try not to use plastic when possible. I love that you thought of making videos & a blog about your Dad's vast experiences throughout his life for others to learn from. I feel honored to learn what little I can from an elder who has so much knowledge.

[@MadeWithLau]

Yeah definitely a towel, wish I thought to ask that during filming!

[@MissCuteCult]

Omg these are my favorite ones !

[@jingchen8871]

台山人支持刘师父，一定试试，㊗️新年快乐，身体健康

[@MadeWithLau]

好多謝鄊里嘅支持和祝福！老劉衷祝福您闔家安康！新年快樂！萬事如意！

[@FlyBoyMT]

Omg I just discovered these at my local Chinese bakery and so awesome that this is your next installment! Can’t wait to finally make it at home! I prefer them over the other kind of Ham Sui Gok you get at dim sum. Love me some Toisanese food!

[@chrisandersen5635]

Fantastic. Something completely new to me, and I really want some now. I only have to go a block to buy all the ingredients mentioned. Thank you 🙏.

[@K3L1evt]

🥹🙏 My Popoh used to make these gai loong! Sooo 😋! Tried replicating her recipe w/, but no mas! 😞 Her gai loong was always in demand from family, friends and neighbors! Miss my grandma! R.I.P. Popoh! ❤

[@yaytennis]

LOL the kid at the end. "Dirty!!!" He sounded so affronted.

[@dAfoodie101]

omg my mom loves these!

[@mynvision]

This dish is my childhood, too, though we also had the steamed ones as well as the fried, as well as the tongyuan soup served alongside a huge dish of stir-fried daikon (which I always added to my bowl of tongyuan). I don't remember using any jicama, but we did use water chestnuts to give that sweet crispness. My family is from the Toisan region as well, and I knew Daddy Lau was from that area because of the way he spoke certain words and phrases. I grew up learning Cantonese and two variations of Toisanese bc my mom and dad came from different villages, and I was able to go between the three without problems (though now I can't). The only Mandarin I heard was when we watched certain movies. We spent so many weekend days making all kinds of foods when we lived with my grandparents. I learned to make all of these just by watching, though I can't always remember all the ingredients used. Thank goodness for this channel and the internet in general.

[@mamaconnieskitchen8302]

Yummy, Deep fried dumplings reminded me of my grandma

[@MsJenniferinNYC]

@MadeWithLau. I KNEW IT!!! YOUR dad was Taishanese this whole time! How I know? His accent is different from the Guangzhou accent! And certain words in Taishan (pinyin translation) is different depending on what village you are from :) Kaiping is like across the street from the Taishan villages and there are some similarities but some words are spoken differently as well :)

[@wowokingxoxo]

Thanks for taking up my request for this recipie madr some months back. How about the chee cheong fun red sweet sauce. Cant find it!

[@alblee]

Great content tracing back to your traditional 臺山 roots. Hello from 馬尼拉.Hou yeh!

[@mandylavida]

I miss my parents so much. You are so lucky. 10 people coming on 10th Feb to celebrate Chinese New Year and I am trying to learn what and how to cook Chinese food! Wish me luck!

[@priscillaferguson267]

My grandmother use to make these all the time. So happy to finally see a recipe on how to make it myself. Can you use a stand mixer to knead the dough? I remember my grandmother’s red hands after kneading the dough with that hot water 🤦🏻‍♀️

[@DulcesyPostres]

hello looks delicious thanks

[@raymondtso3284]

Made them with my mom every year for Chinese new year. Does your dad also make the sweet one with the brown cane sugar in the dough and sweet red bean filling. We made both every year.

[@melissawong7343]

Absolutely love! My grandma used to make the steamed version of this for me and it was my absolute favorite. Does the steamed version use the same dough recipe?

[@aileenwing-simpson1892]

Hi Melissa, yes it is the same dough. Steamed in a tea cup so we call them 'cha gor'.

[@OptimumServices416]

Happy New year to the Lau family!

[@Heya-oy1kk]

Thank you for the Taishanese representation... so cool to know your dad comes from Toisan origins

[@mathewwong84]

More Toisan recipes please!

[@pennyf9886]

I think I can smell and taste the dumpling through the screen!

[@harveygee8143]

Exactly like my grandma used to make!

[@Cantonesa]

家乡的味道，好几年冇翻过我们大台山了😮感谢刘生的分享

[@MadeWithLau]

唔好客氣，好多謝您嘅支持！老劉祝福您闔家安康快樂！

[@abdullazizalia7776]

Nice video I made your shrimp with garlic dish 😄😄

[@louellaladybugg8310]

Toisan!!❤

[@adamallison2028]

These look DELICIOUS

[@user-rd8me6pv5i]

Вот и новенький рецепт вкусных пельменей во фритюре ! Спасибо Вам, большое!👍👍Here's a new recipe for delicious deep-fried dumplings! Thank you very much!👍👍

[@davedaihatsu2585]

Happy Chinese New Year! Hope you get rich!

[@A2NL0V4U]

劉叔劉審：真很多謝你們的鹹雞籠教學影片！ 看到劉叔開粉的時候我都快哭了，因為滿腦子裡都是小時候跟外婆的回憶。以前陷跟皮都是外婆做好了，我是負責幫包皮，而且從小就學會了捏花邊😂。很高興看到這個食譜，過年的時候我必須試一下。想問下如果沒有沙葛可以用什麼代替？ 真多謝你們😊！祝你們劉家龍新年快樂，身體健康！

[@MadeWithLau]

唔好客氣，好多謝您嘅支持！如果冇沙葛可用菜果，形狀與沙葛相似，綠色皮。亦可用西蘭花梗剝去皮代替。老劉衷心祝福您闔家安康！新年快樂！萬事如意！

[@MonaGee98]

My Mom make this every Chinese New Year, amount many other 'Dim Sums". Can you do a series of Chinese New Year foods?

[@AliceLee-rj2ew]

Why not use the dried shrimp water? Could it be fried in anair frier? Who's the new kid with Mommie Lau? Happy New Year!! Did Cam tried.

[@kel85uk]

I don't usually buy jicama. What do I do with the remaining 3/4? I suppose soups are nice with them.

[@mahorhor]

my mother-in-law also makes this for CNY and she would add sweet potato to the dough😆 Her origin is En-Ping, near to Toi-san, and know as one of the 四邑.... guess their culture or style are more or less the same

[@manalittlesis]

More Toisanese recipe please 🙏

[@alexnharry]

Mmmm..yummy

[@alexccs]

Seeing the thumbnail, just think you're going to teach 油角 as almost CNY 😂

[@johnnychang4233]

Is easier to control the oil temperature using an induction stove than an gas one?

[@terencewong-lane4309]

My grandparents were Toishanese :)

[@JuhnLuk]

Now that I know your dad's Taishanese, I can hear his accent much clearly

[@watchersmith806]

Last time I had these was when my late auntie made them - over 20 years ago 🥲