Doornail Dumplings Recipe

[@captchoad]

Made a double batch and got to watch 3 hungry teenagers eat the whole thing. I think they liked them. Thanks!

[@entengummitiger1576]

The best people are people who enjoy watching others eat

[@Motichanda]

it's a pleasure watching you cook and your instruction is perfect for all of us who want to learn now to cook. You're a great teacher.

[@qte5530]

selenia Rivas Sharma yep that's why she is professor 😌

[@Morningbikeride]

@@qte5530 She works as a professor? Makes sense the explanations are all very good, I feel like I could actually cook a dumpling after watching this.

[@qte5530]

Alex Vento no i call the people i like that have so much talent😌 She has thought me very much.

[@dudeseriously79]

@@Morningbikeride a laoshi. ;)

[@MatrixExpress]

Brilliant work making dough with chop sticks !

[@armchair.9664]

"very smooth like a fat stomach" weirdly perfect simile

[@funkyfro929]

that made me laugh too

[@Shadd0wz]

I felt personally attacked

[@SeanyRay08]

Reminds me of "Pot belly" from Pulp Fiction

[@nattiemae61fleshman24]

@@Shadd0wz 😂😂😂

[@sharonw9229]

You are so much fun to watch and your recipes are incredible. I’m a chef myself and not many cooking channels entertain or captivate me...your’s does. Very well done, great instructions, short and to the point, clean and the food ROCKS.

[@fryingpancakes8445]

When I was a kid, I used to get those in a breakfast stall in Shanghai, 2 for a dollar. Never knew that much work has to go into them. It is amazing how much of common daily food in China actually came from Imperial chefs serving the emperor.

[@Suave26]

pagansforbreakfast that doesn’t matter now. Recycling is good!

[@karlknight867]

@pagansforbreakfast Could you explain the meaning of your KZbin name please ?

[@H_A_L_7]

@pagansforbreakfast Whom are pagans? Description please

[@susangarland6869]

"I'm going to lick the cutting board." Lol. Haven't we all?

[@fred5784]

I wish I was a cutting board, I wish I was a cutting board.

[@MamaGenn]

Noooooooooo very full of bacteria.

[@MatrixExpress]

@@MamaGenn A sensible cook keeps at least two cutting boards (Meat/Veg) and, provided you keep them clean, a good dose of everyday bacteria is quite healthy.

[@nattiemae61fleshman24]

@@MatrixExpress Yep! I have my momma's who passed in 1982 and she wrote w/ a black marker a "V" on one side and an "M" on the other. Love you, mommy❣️

[@am6066]

You can lick it after I am finished! Got any Yauh Jauh Gui (Chinese donut) recipe? (usually served with congee?)

[@amycuevas730]

Made these for my friend's birthday, she's been missing home and these brought her right back. Absolutely perfect recipe!! They're not as difficult to make as it looks either! Everyone should totally try making these!! Thank you so much for making my friend's birthday special ^-^

[@SoupedUpRecipes]

🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order)

[@MikeBaxterABC]

7:45 ... My dumpling: ...looks like a drunken Irish Stew dumpling not matter how hard I try .... Your dumpling: Looks like a piece of art! :)

[@zonacrs]

Your videos are incredibly detailed and confidence inspiring. So glad I found your channel.

[@kellyw.1779]

Hey Mandy! Another delicious dish!! Wow, could eat the whole plate! Lol ; ) Thank you for all the love you put into every recipe...your amazing! Big ((Hugs)) and Love from Texas!! xo : )

[@rl3913]

Looks great, Mandy! Could you teach us to make those fried glutinous rice flour balls covered with sesame seeds? Jian dui.

[@Alan-to2te]

Like your videos, and definitely like your food... keep up the great videos.....

[@ismia15]

Hi Mis...thanks U a lot for Ur all recipe...everything is very yummy n delicious... Can I ask ..please..? This buns..if I make at night might then I fried in the morning around 6o’clock is okay Miss..? Thanks U...

[@NinisCooking]

It indeed looks beautiful! 😍 I *have to* try this, because not only it looks beautiful, but it also looks so yummy!

[@elbichote1342]

Soy sauce, dark soy sauce, water to dilute? I’m confused?

[@Tlop04]

in Chinese cooking, "dark" and "light" soy sauce are very different and have different flavors and uses. Light soy sauce is aged less, is generally saltier tasting, and has a different flavor. It is used normally for cooking and for sauces. Dark soy sauce is much darker and richer in flavor, but actually less salty as it is aged longer. Dark soy sauce is normally only used for cooking and as part of a bigger recipe, where light soy sauce is what you'd find as a dipping sauce. Also note Chinese 生抽 (light soy sauce) and 老抽 (dark soy sauce) are pretty different from their Japanese counterparts. Often times fillings or recipes call for both because they each add something unique to the mix as they each have their own flavors. The water to dilute in this case is more for the soy bean paste, which has a VERY strong flavor and is almost always diluted in some way, be it with other liquids (soy sauce, vinegar, etc...) or just water.

[@christiewelty173]

You have such awesome recipes I love watching you and your creative cooking. I gotta try this one looks 😋 yummy. 🌞

[@gman922]

I always watch these at bed time and I always end up HUNGRY

[@umbrellacorp.]

Souped Up Recipes, Awesome video. 😎👍 Keep up the good work. 😉

[@turbajzlik]

I’ve just finished my fourth bun and cannot even move! They are delicious, thank you for such an amazing recipe!

[@gianmarcorusso1713]

Now I understand why you use leek so much in Chinese cuisine...it's tinier than "Western" leek and I guess it has a milder flavour. At least here in Italy leek has a strong, robust flavour which does not fit every recipe. Although I love it in pasta with robiola cheese and smoked salmon (I guess this recipe with Chinese leek is even better)

[@ouichtan]

It's unbearable to watch. It makes me unbelievably hungry.

[@joeschmoe373]

Wow.....these look delicious. I'm gonna try to make them using ground Turkey to cut down on the grease...(sorry...I mean "juice"..😁) Keep up the great recipes!!!

[@JohnnyWM3]

Your hair is so beautiful, omg, beautiful hair.

[@DrGaellon]

If you stir the five-spice powder into the soybean paste before adding the water, it will not float.

[@oreed8]

127 dislike from fat people because she said "very smooth like a fat belly"🤣

[@Ricsha1]

Looks awesome! Thank you for sending this out to it to us. I definitely want to give this a try! My wife Sharon loves pot stickers, so maybe this will be a “NEW” favorite!!!

[@alicelawson]

Very good and clear instructions. These dumplings look perfect as any cook/enthusiast can tell. Well done lady!

[@chrisriley1450]

If you add your 5 spice powder to the thicker liquids (oyster sauce) and mix before you add the thinner ones, it will incorporate much easier.

[@williamvan909]

Wow thanks very much for your idea got to try them out looks yummy yummy thanks again.from Alaska

[@1SunScope]

It’s like a hamburger pocket! Looks and sounds delicious 😋 ThankYou 🙏👍🏼

[@KM-bu8ec]

These look so incredibly delicious!! ❤❤❤ you make such wonderful videos. I love how you narrate your videos.

[@b.a.m.5078]

She's far too happy, and this looks delicious. Subbed.

[@ipmanirfan6149]

Cute girl... I like all your receipt

[@Eveonthehill]

I can not wait to make these! Thank you!

[@axiomist1076]

Boy, you have some real fancy cooking skills. You must have gone to cooking school. These buns are so delicious! I wish I had a couple right now. I think this is dim sum, right? Ive had some similar, but not as good as yours.

[@GodsSmile]

Hello lassy, these dumpling look delicious and i will make in the week, I love your channel and so do my facebook friends as i post what I make and link your channel :) QUESTION, what would you suggest serving with the dumplings please ? many thanks Helen x

[@umeumeboshiboshi]

This dough works so well for 鍋貼 potstickers！大白菜、香菇、毛豆餡 Napa cabbage, fresh shiitake, edamame！

[@qte5530]

🤔i would love to cook with you everyday😏 you have such a passion😌 and i enjoy you crunching on your good works😉 thank you so much✌🏼️

[@ngileahhomestead6797]

Made these last night. Great instructions, fantastic taste. Well worth the time and effort. Thank you very much for taking the time to make this video and sharing your recipe they turned out perfect.

[@grizzc9127]

OMG, souped up recipes, more like op recipes. Looks so scrumptious and juicy. P. S op = overpowered 😄

[@rosabivins2558]

Yesssss I love your videos gurl you are awesome.. thanks for sharing 🤗

[@geode8556]

YES!!! Pour the juice on me...😵 Juice kidding! Your recipes make me so hungry!!! I wish you had a restaurant near me😲😵😭😩😱😂😭😭😭😭😭😭😭😭😭😭😭😂😂😂 I'm so hungry now 😭😭😭😂😭😭😱😩😵😭😭😭😭😭😭😭

[@Armymum13]

These look so good!!!! I wish I had time to make these before work!!! They look so yummy!!! I'm going to be dreaming of these all night at work.... ;-) Maybe I'll make some this weekend for Easter. They would be a nice little thing for my mom to be able to heat up & snack on. She doesn't cook much and relies on frozen dinners because its hard for her to stand & get around. Thank you so much for all the work you do to put these videos together!!!! I have learned SO many things and new dishes to cook & love exploring the little Asian market near my work!

[@becomingabetterhomecookwit8915]

I will definitely try these!! They look amazing!! I was going to ask you to help me find a recipe that I love at a Nashville/Brentwood, TN restaurant. It’s a Lamb Congquing ... it’s lamb slices with jalapeño pepper, Szechuan peppercorns, dried red chilies with a smoky sauce. It’s so amazing I dream about it! I literally could eat this dish everyday! The restaurant is Corner Asian Bistro. Authentic Chinese food (they do have an Americanized Chinese menu as well) but the Chong Quing Chicken is good as well. But the Chong Quing Lamb is just so amazing! I love all your videos so much!

[@BarbaChico]

Amazing recipe! Thank you!

[@BlueBirdBaby]

I wouldve poked all of the dumplings trying to flip em! 😂

[@umeumeboshiboshi]

So! Good! I wanna cry...

[@Jaisha26]

I subbed. Thank you for this!

[@timotot123]

Excellent tutorial! Great job and the buns look really wonderful 👍👍👍👍

[@rueedward]

Never fail🤩🤩🤩🤩🤩..good teacher..plz keep up the good work..luv all ur recipes🤩🤩🤩🤩🤩

[@robertholtz]

Beautiful dish. Nice video.

[@xoselhket]

Yay, I'm a new sub just now. I've wanted to learn Chinese cooking for awhile, not sure why I never looked on KZbin before. I'll this my first. Thanks.

[@SoupedUpRecipes]

Thank you for watching and subscribing, I am happy that my videos is helpful.

[@LIZZIE-lizzie]

454 grams is 1 pound, this helps take the edge off measurements Americans aren't used to 😁 Your video presentations are so detailed and excellent. You make it easy to follow your recipes. LEEKS are very big, long thick green leaves, usually discarded or saved to make vegetable broth, (waste nothing) used in cold soups - cold leek and potato soup. Spring onions are scallions, in America - the rest of the world calls them Spring Onions 🤷🏼‍♀️. The cast iron skillet brought me here - - I did put my name on your WOK LIST - hvn't heard anything, yet 🤞 Thanks again for your great video presentations and for including the ingredients and measurements in your description and video 👍❣👏👏

[@web2yt488]

I have found the majority of Chinese cooking to be nutritionally inadequate, which is why it's my least favourite cuisine. High in fat, carbs and salt, low in protein. It is good for fun, but pointless really.

[@jamham294]

Looks good, I wonder how it would taste with lamb though?

[@l0t49]

or pork mince mmmmmm

[@MaskedRiderChris]

I'd lick the cutting board too, that looks so delicious!

[@Petooize]

Thank you for the amazing video ❤️

[@davemeyers9425]

I made these yesterday. They turned out well. About half of them leaked 😢. The large size makes for easier folding practice. Thinning the edges helps keep from making a large wad of wrapper on one side, keep the wrapper more uniform in thickness. Thanks for sharing!

[@williamross2150]

Ni Hao Mandy, can you cook Shanghai sweet red bean pancakes? XieXie

[@ThePattibeth]

My goodness, that looks so yummy good, but also a Lot of work !!!

[@H_A_L_7]

Not really, if you start cooking Chinese or other Asian cuisine slowly you get to realise the process is almost the same, so after a while, it doesn’t seem complicated, it became informative and starts giving you techniques and ideas for meals for your family or friends. Imagine bringing some of these to a bbq....can be reheated slowly. Maybe some prefer it cold. I am thinking of learning Middle Eastern cooking that’s one cuisine I want to see if I can muster.....so far it’s mixed couscous that’s it.

[@juanitaclifton5740]

Nice video, looks delicious. From Desert Hot Springs, California USA

[@Lovespeace99]

I’ve been searching for this recipe ever since I ate this dumpling in a little China town in SA Francisco. Everytime I visited that restaurant I would order these yummy bundles☺️ What’s the Chinese name for this? Plz share..I’m so happy I found u...I can’t wait to try this😃😋

[@thevoicewelch9701]

God bless you sweetie,,I love watching your channel keep up the awesome work 💃✝️🙏

[@susieangelo6410]

Happy Easter Mandy! Thank you for another delicious recipe and all your hard work.

[@CanIHasThisName]

Here just watching WTH is a dumpling. These do look good and pretty easy to make. If you think of it, it's a less modular equivalent to a hamburger. I'll probably end up making something similar with a bit of cheese and some thicker sauce inside.

[@johnpluta1768]

I think ground lamb would be very good as well in this recipe. It's something that I have known in Chinese cuisine as a type of meat used although a rarity. Beef, chicken and pork are more popular and well known in Chinese cuisine.

[@madalyn2195]

I finally tried a soup dumpling (Pork XiaoLongBao) and it was so good! Now I have to try to make my own using your videos. You have awakened my love for traditional Chinese Cuisine :) Cheers from California!

[@heatherbanks9086]

Thank you 👍🤔

[@michaelswanston7464]

I had something similar in Weifang, shou guang city near the train station. Some of the bao Zhi in Hunan province, Yueyang city had to much oil in them. You had to tear a small hole in the bao Zhi and get rid of the oil. I burnt my mouth a couple of times. The eggplant and pork mince was the best dish in Yueyang. I love your channel.

[@fumomofumosarum5893]

Crispy fried dumplings, never heard of that! Very Cool! Thanks for sharing.

[@ZagnutBar]

好棒！So how is this "doornail dumpling" different from 餡餅？It looks very similar to me.

[@sumbae7668]

I tried this recipe today. I did not have all the same ingredients like you. So I supstituted the soybeansauce with miso, I had no 5 spices powder or dark soysauce so I put in more oystersauce and pepper. And mine weren't juicy at all but I think I poked them a lot🙈 They were really tasty and easy to make. The skin was so delicious after frying. Thank you for this recipe💖

[@TarotLadyLissa]

Those look amazing! Thank you for sharing!

[@mysticmama_3692]

If you put a hair tie snugly on your wrist, on top of the glove, it will keep it from sliding down off of your hand while you are mixing the meat. I had to come up with this trick myself years ago when I still had very petite hands and fingers and no gloves actually fit "like a glove", lol. Hope my tip helps.

[@annetaylor4280]

I just love your videos and your recipes. You explain everything in such a great , fun way. I love your aromatic water idea. You really are a knowledgeable chef. ❤️👍

[@mojganfarsi7909]

Thanks a million Dear Freind 🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹🙏

[@surakth3984]

I love you sis

[@Bear-cm1vl]

Mandy, how similar is fermented soybean paste to Japanese white miso and could miso be used to try this recipe without large flavor changes? Thank you for a great looking recipe!

[@diawongl.ac.4021]

If you can't eat everyting immediately, can you freeze the raw dumplings?

[@shangxian]

Can I save a portion of the 门钉肉饼 by freezing them before the panfry stage? Thank you for your videos!!!!

[@dustbean]

I assume all purpose flour, hong kong flour or bread flour will do? u said high protein flour (HK or bread flour) but ur written recipe is all purpose flour...so it doesnt matter?

[@originallilmisstex]

Love ❤ the glasses 👓 and lipstick 💄 shade choice and dark bangs! 👍

[@葉國樑-k6b]

這個是我在上海館子吃過的五香牛肉包！好好食！

[@rubytwoshoes1032]

Thank you so much for posting this, I've been trying to find these for years, my weekend will be fun with beef fried buns 😋💖💖

[@kenkido453]

Thank you for sharing. I am not afraid to do some of these cooking techniques now : ) Your narration and explanations are great!

[@garymccray7822]

Shes so God damn cute. The dumplings look amazing 👍 😋

[@Heseblesens]

Oh Man...dy! Your videos are dangerous for my appetite.... 😋

[@MasterMadaraXD]

man I really need to try those ... even thougt I'm not supposed to eat fryed goods... maybe next week....

[@rahulfromkerala]

New to your chanel.... Great video... Subscribed 👌

[@asapatheist]

she didn't say "for a nutty flavor" when she poured in the sesame oil... I'm unsatisfied.

[@_Dwarkin]

Very good recipe, but I don't really believe that olive oil is so widespread between common Beijiners.

[@ouichtan]

I made that for my friends (Japanese and Thai). They loved it! Thanks for the recipe!

[@Cathy.C.]

You explain everything so well and make it look so easy. Love watching your videos!

[@masonshih7858]

Made it. Delicious. I’d double the recipe though, cause one batch just goes too fast.

[@geoffreed4199]

i have friends that can't do gluten , can this be made with rice flour or one of the gluten free flour/baking mixes.

[@scoutfinch7727]

I wanted to lick the cutting board, too!! Great recipe, Mandy!!

[@maspinasarapatbp.3156]

Mouth watering always with all your cooking souped up

[@bobbyseeta1]

You are such a sweetheart!!! Thamks for videos, it gives me lots of ideas for my veg recipes.

[@deda118]

Looks delicious. But doubt my ability to roll the bun to thin the edges. But I am seriously tempted to give this a try.