Doornail Dumplings Recipe

[@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 😌

[@AlexVrives]

@@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]

@@AlexVrives a laoshi. ;)

[@MatrixExpress]

Brilliant work making dough with chop sticks !

[@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 ^-^

[@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

[@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

[@nakamakai5553]

"I'm not kidding. Seriously." That tells me pretty much all I need to know - this is an amazing presenter, she's fun to watch and to listen to, and the prep, explanation, and technique are excellent. I cannot wait to try these. THANKS!

[@Kezz2762]

Mandy after rewatching the part where you pleat the dumplings about 20 times I finally nailed them.......they were absolutely delicious & I couldn't believe how quickly they disappeared. You are such a great teacher & as I just got your wok I can't wait to season & use it. Thank you for all the time & effort you put into your fabulous videos.

[@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 😂😂😂

[@indiebaby]

Ever since I was a little girl, Chinese dumplings were one of my absolute favorite foods when my family would get Chinese food from our local spot. I've tried sometimes to make them for fun. I think your video will prove the most helpful to get the dough done correctly. I had no idea dumpling dough needs so much work.

[@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?)

[@Targetfocus]

I really liked how you show what to look for when mixing the meat, and the fail when the dumpling was punctured. Thank you for the helpful tips.

[@turbajzlik]

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

[@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💖

[@crazynerdygirl]

Just made these. Done it twice now, first time I used lamb instead of beef. Both times absolutely delicious! Gave some to a friend too and she was also amazed. Thank you!

[@zonacrs]

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

[@jameskelly9583]

Well last night I gave this a go. i was really pleased with the dough. I followed your instructions completely. when rolled out it was not as stiff looking as yours looked. picking it up off of the counter it did not tear. The filling I followed the instruction. i don't know what I was expecting it just seemed to be missing something. thanks

[@zetsuboucrimsie]

Thank you very much for the recipe. I've cooked the dumplings today and we have only three left by the evening. Thank you for all the advice and details that you give in your videos - they turn cooking into real pleasure, and the result is guaranteed. You're a super teacher.

[@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!

[@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 👍❣👏👏

[@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.

[@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! :)

[@lightowl3934]

Clearly ancient alchemy was learned and mastered through this science of processing food. You are amazing.

[@ouichtan]

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

[@brucetrappleton6984]

Is there an award for the cutest lady in youtube????

[@NinisCooking]

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

[@rottvang]

I love the way she cooks

[@vickypainter8648]

She makes cooking and eating chinese food a happy experience!

[@caitlinware5017]

My friend and I made these today and its honestly one of the best things I've ever eaten. Love the way you teach and cook. P.s. these some how get better the longer they cool!

[@alicelawson]

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

[@iizadino]

Made this for dinner tonight Mandy, my husband LOVED it, so did I! Also made your garlic eggplant recipe as a side. I can't say I got that amount of juice in my dumplings, I think I probably pierced all of them haha. But it was still amazing and going straight into the home cookbook! Thank you!

[@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!!!

[@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!

[@Roensmusic]

looks super delicious :d

[@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.

[@iartistdotme]

These look and sound delicious! So interesting how the texture of the dough is changed with the hot and cool water additions.

[@dethlife111]

i love this, i make my own stuffed dumplings that i deep fry. i usually use a good sausage meat as the stuffing. but i will try this stuffing recipe.

[@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 : )

[@concerned_netizen]

You are a wonderfully kind and good teacher!! Thank you so much for sharing I tried your recipe today. It was my first attempt to fold a dumpling with the crimping technique you so skillfully do. I finally nearly got the knack of it. I was able to adapt your hot water-cold water technique of making the dough in my bread maker. I'm sure I can do it better next time. Would you please be so kind as to share the Chinese characters for the name of the hot water/ cold water method? I can't tell you how pleased I am at having learned all that I did today. You are wonderful. Good Fortune!!

[@miyosu20022002]

Add five spice to soybean paste and mix, and you will not have problems with it floating. Thanks for tip on how to add hot water to flour and mixing. Never heard of this before. I believe it will help a lot in making the dough have a different texture than what I am using now.

[@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.

[@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!

[@shawnsisler3743]

You're such a joy to watch, it's amazing how well you do this. Thanks for the sunshine.

[@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)

[@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!

[@goldreverre]

Great recipe...reminds me of some similar pan-fried Shanghai buns. Difference is they had a lovely layer of sesame seeds on one side.

[@willyjimmy8881]

Your passion for cooking is so obvious. Thank you for sharing with us.

[@fumomofumosarum5893]

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

[@stranglewankhitman4936]

These look delicious, reminds me of Scotch pies! The meat grease melts in the pie and floats to the top, where there's a rim of pastry around to keep all the liquid in.

[@arriesone1]

A lot of work but a challenge, I’m determined to try. Looks sooo good.

[@Joshgengland]

One of my favorite street food and I've searched for a good recipe! Can't wait to try.

[@jennifernesrsta-kieshar37]

I made these and THANK YOU!!!! they are to die for.

[@mgtow5336]

This is on now my list. I don't have some of some the ingredients, but in Melbourne Australia, I will find a store. Thank you for the recipe and clear instructions - especially being careful with keeping dumpling sealed.

[@kanchitburanaareephong1166]

Just had it yesterday here in Taoyuan Taiwan. Definitely it’s One of my most favorite comfort foods every time I come Taoyuan. You have the lovely voice, great cooking skill, thankful tips giving and wonderful presentation. Wishing your millions subscribe soon.

[@jayolovitt5969]

Cooked these tonight, they are amazing and were pretty easy to make. Thanks, these will definitely be made again!

[@b.couturevibesnyc2870]

I had to rewind it like 5 times to see that pleating technique 💯This is the only channel that makes me feel comfortable making Chinese takeout in my home 🙌🏽

[@gman922]

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

[@charlieb1613]

I’ve subscribed some time ago and have enjoyed your videos. My favorite part of almost every video you product is you links to the resources for the ingredients. This is very helpful. I do also like your suggestions on possible substitute ingredients. Again very helpful. Thank you.

[@cheronroggen9638]

I am so going to make these dumplings. I was looking to make a dumpling with beef. Yay! And I have all the ingredients. Awesome!

[@rneustel388]

I’m drooling-it’s not fair that I have to see these delicious dumplings when I’m supposed to be sleeping!!

[@rl3913]

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

[@PetervanderPijll]

This look. Mind. Blowing.

[@ddd3240]

My wife from Shenyang makes these occasionally but in Shenyang style. Very good.

[@Random-ot7me]

You are amazing! I've saved this video and look forward to giving the recipe a whirl sometime in the future. Thank you!

[@kenkido453]

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

[@lauracasiglio127]

Thank you from France for your recipe, I'm a huge fan of Chinese food and this one looks great.

[@ianhomer3318]

Wow, I’m drooling already - they look amazing, definitely trying this one this weekend.

[@b.a.m.5078]

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

[@natpetpaisit3658]

I'm wondering if we need to eat it while it hot, how to make it in advance? should we 1.wrap it and chill in a fridge or 2. cook it lightly until inside is cooked and then, we can fry with high heat later?

[@SoupedUpRecipes]

Wrap it and freeze it, eat it within 2 months Don't need to defrost,, just pan fry directly over medium low heat until done.

[@natpetpaisit3658]

@@SoupedUpRecipes That is lovely. Easier to store than Baozi. Thank youuuu

[@Eveonthehill]

I can not wait to make these! Thank you!

[@gentleman2410]

Trying out this recipe today. Will let you know how it turns out.

[@wy4553]

it's almost midnight and i'm drooling now

[@mscekennedy]

Awesome recipe. Thank you for your time. Off to try now.

[@KonaSitkaRose]

I really really want to try this. Look so delicious! I love the shape. Looks kind of like a knob to me, rather than door nail. Yours are so beautiful, like a perfect shape. And the juice!!! Wow! Thank you for all of your hard work putting these teaching videos together for us!

[@kris71uk]

just had these and, OH MY GOD! Thank you so much for the recipe.

[@fortawesome1974]

OMG watching you eat these is insane!! I am definitely going to make these!! The sounds and the juice in there is crazy, can't wait to try them!!

[@williamvan909]

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

[@virginiafontana8486]

It sounded so crunchy and delicious when you bit into it!

[@goddess_bree]

Yum, you do the dough wrapping like steam buns so well. I still struggle at that.

[@RequiemofaMadman]

Thank you for sharing, I might have to make this.

[@stevenmassey2276]

This is a wonderful recipe! I ordered your wok tonight and can't wait. I have a wok, but yours is BEAUTIFUL, plus it's a way to support your work! Thank you!

[@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.

[@bryanharrell6894]

This is a wonderful presentation that gives the viewer all the important facts to produce this really tasty dumpling. Congratulations for such a great job.

[@lindas78]

Wow this doornail dumpling looks so delicious! You make it look real easy . I will try this recipe out and pray I dont mess it up . Thanks for sharing !

[@Cathy.C.]

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

[@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!!!

[@cquitevis2]

So awesome! So detailed! Thank you for sharing this!

[@BarbaChico]

Amazing recipe! Thank you!

[@Gdwmartin]

Absolutely LOVE your recipes! I was wondering about when you mix your fillings. Are you looking for what the sausage makers call a "primary bind"? Where the fat and the myosin begin to stick together?

[@AA-cz6em]

Made these today and they came out perfect! 谢谢

[@TarotLadyLissa]

Those look amazing! Thank you for sharing!

[@kidkash447]

Its 1am and this video has taken me out of my bed and into the kitchen. I have learnt not to watch your videos while in bed. You're too good. 🙏

[@alohabia2]

I LOVE your show. Great presentation. Easy to understand. Thank you.

[@robertholtz]

Beautiful dish. Nice video.

[@christiewelty173]

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

[@semco72057]

I love the look of those dumplings and want to be eating them right now. I have to try making this dish and see how they turn out.

[@catherinedilworth1363]

Excellent presentation, thank you. They look so delicious!

[@atropabelladonna12]

These look amazing! I HAVE to try making them.

[@davids9522]

Thank you I love Authentic Chinese food.

[@julimartin3312]

Excellent instructional video! And, as always, your joy and enthusiasm makes my day :)

[@mattycreek384]

Made this last night, came out unreal!!!