[English Sub] Steamed Shrimp and Watercress Dumpling | Dim Sum 101

This video comes with English subtitles, but my English is pretty basic, so I hope you can understand it. If you have any questions, feel free to leave a comment below
How to render Pork Lard
• [大C廚房] 如何炸豬油 | 做點心必備的三...
[English Sub] Steamed Shrimp and Watercress Dumpling | Dim Sum 101
Share this video: • [大C廚房] 鮮蝦菜苗餃 [字幕]
00:00 Introduction
00:28 STEP 1: How to Handle the Watercress
02:16 STEP 2: How to Handle the Shrimp
04:04 STEP 3: How to Make the Filling
07:10 STEP 4: How to Make the Dumplings
12:08 STEP 5: How to Cook
#dimsum #點心 #點心食譜
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Share this video: • [大C廚房] 鮮蝦菜苗餃 [字幕]
Subscribe to this channel: / @thebickitchen
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[@yinkwanho3903]

大師姐當然是酒樓高級點心師傅跟師傅學藝付出好大精神將種種點心修成正果公諸於世非常之多謝大師姐咁有心得教授大眾也可以作來謀生我們門徒祝福大師姐青春常駐我們愛你

[@user-oc1gz9mq8z]

多謝大C分享做菜苖餃😋😋😋👏👏👏🙏🙏🙏👍👍

[@SChan-np7kv]

大C你好，謝謝你無私的教授與分享。

[@Dave-km4ws]

謝謝分享。

[@alvinlee140]

多謝大C示範鮮蝦菜苗餃做法.

[@applecheng3422]

呢個皮會難搓，及痴手嗎

[@bakeybakey6331]

好吸引.Thank you.

[@hontungchow5010]

每次看完妳嘅片都好餓

[@sannidaily]

Wow !! It looks so yummy.😍Thanks for sharing.

[@christinechong1702]

多謝🙏

[@loanho4321]

Tuyệt vời 😍rất cảm ơn dì

[@user-ed9cb1fb8u]

大C師傅，你的課題很有創意，只有一少少缺點，蝦腸需要都學員先清乾淨，口感會更加分，！

[@kopi_pandan]

A special channel about dimsum. Like it very much🍻💖

[@littlenori]

I love how you cook, thank you for sharing your videos with u!

[@user-qr2im3yq7h]

可否教整鮮蝦粉粿呀

[@user-gj8ez5yc4s]

大c好野

[@sandrinenguyen7387]

Thank you for sharing ! I love your recipe ! Might I have the full recipe ingredients in English?

[@thebickitchen]

you can find the ingredients at 12:22 and this video has English subtitles

[@sandrinenguyen7387]

谢谢 ！ 好吃 😋

[@christinechan8992]

Hello! Just want to say this is lovely! Can i make this recipe, store them in the freezer and have it whenever i want? Or should i eat it immediately?

[@thebickitchen]

You can keep the RAW dumplings in the freezer. NO need to DEFROST, steam for 8 minutes

[@mayyi6262]

大C啊，葛根粉求你出一个配方吧。。。🙏🏻🙏🏻🙏🏻

[@leungeddy8920]

👍🏻👍🏻👍🏻

[@leelea8633]

但係用毛巾整乾會唔會邋遢？

[@Shiney328]

請問水晶餃要怎樣保管呢？

[@my438]

Thank you for your sharing of these wonderful recipes. Can you add Chinese to the title so I do not have to google translate your English titles? Many thanks.

[@alicetsm]

請問可以教整棉花雞嗎？謝謝！

[@thebickitchen]

kzbin.info/www/bejne/g4O4fXtmpc9rr6c 魚肚同雞調味可參考四寶雞紥，材料中可加入冬菇。

[@lamjoe4797]

😋😋😋👍🏻👍🏻👍🏻

[@tiffanienguyen7174]

Teacher is the only one on KZbin showing this method of making crystal dumplings wrappers.

[@mei9139]

You recipe mention have English subtitles, could you please give the recipe. 12:44

[@ilmedahomeiwan9400]

Hello, can I use this Dumpling recipe skin for Fun Ko skin? Thanks you.

[@thebickitchen]

kzbin.info/www/bejne/n6XYlqSLmpWmY80

[@user-qr2im3yq7h]

仲有魚翅餃呀 希望好快視頻教整啦

[@thebickitchen]

這款點心雖然未學過，不過遲些可以試吓。

[@yeungwgyn]

請問如果用菠菜處理係咪同西洋菜差唔多？

[@thebickitchen]

菠菜汆水去草酸，一轉軟身就可撈起，再過冰水冷河。

[@nonnielie8009]

Vegetable had been wash many times. it is no more nutritions.what is good ? ? ?anybody can tell me . ? Maybe is good if you drink the left over vrgetable water as tea.

[@waichungleung6314]

😎😋👍

[@h1william358]

老師，為甚麽我做的皮设有延展性，所以好厚皮和很易破？滾水燙完的皮是否要搓很耐呢？

[@thebickitchen]

燙完的皮不用搓，只要淥一層手粉防黏便可以。

[@thebickitchen]

一定要做好燙澄麵這個步驟。大滾水是逐少逐少加，靠不停攪帶動熱力燙熟澄麵，一凝固就要即刻停止加水，水晶皮才會成功。可參考"上素粉果" 水晶皮做法，燙澄麵步驟會詳盡d(兩種皮做法不一樣，只要參考落水部分）

[@jennyko4829]

，

[@kimtohchan1723]

老師您好,馬鈴薯粉是風車粉嗎？謝謝🙏🙏🙏

[@thebickitchen]

是

[@kimtohchan1723]

@@thebickitchen 老師早安您好,終於知道風車粉是馬鈴薯了,老師謝謝您🙏🙏🙏🥰😘♥️🤗

[@tonytse0814]

@@kimtohchan1723 原來＂風車粉"只是＂風車牌" 產品，風車牌有出產糯米粉，藍色包裝，不要用錯。風車牌馬鈴薯粉是紅色包裝的。

[@elsieko4224]

你好勁呀 這麼繁複的工序 弄出來的水晶餃 可以媲美大酒樓的製成品呀

[@choonmunlee5987]

可以用风车粉代替吗？

[@thebickitchen]

有風車標誌的荷蘭生粉？可以的。因為成分都是馬鈴薯。

[@couniechan4159]

請問馬鈴薯殿粉是甚麼來的？

[@thebickitchen]

一般稱為生粉，成分是馬鈴薯，街市雜貨店有售。日本稱片栗粉、台灣稱太白粉。千祈不要買木薯成分嘅生粉（泰國生粉）。

[@cyw10]

大C 你好😊，想請問唔落豬油，落煮食油可以代替嘛，謝謝你🙏🏻

[@thebickitchen]

餡料放豬油，除了有香味外，蒸過後會變成液體，就是餡汁嘅來源，煮食油沒有這效果。而且雪過後豬油會凝固，可以方便包饀。

[@cyw10]

謝謝你大C

[@LolaScheer1054]

大 c 師父, 今次只用一種馬鈴薯粉, 而上次的粉粿卻用了澄靣粉+馬鈴薯粉, 請問口感方面有分別嗎?

[@thebickitchen]

純馬鈴薯澱粉做出來嘅皮透明d，食落無咁煙韌。

[@mamayeung2358]

大C你好我想問你係咪一定要用馬令薯粉，因為通常包装都係叫生粉，不知道是不是馬令薯粉

[@thebickitchen]

一定要用馬鈴薯澱粉。一般街市賣的生粉，成分都是馬鈴薯。超市有賣"泰國生粉" ，成分是木薯，這種就不適用。生粉在日本稱為片栗粉，台灣稱為太白粉。

[@lnchau6281]

請問馬玲薯粉是不是生粉

[@thebickitchen]

是。因為坊間都有人稱粟粉、木薯粉為生粉，所以要特別強調成份是馬鈴薯。

[@seriouseater7159]

​@@thebickitchen 那这食谱可用木薯粉代替？ 暂时没马铃薯粉

[@viviankok6142]

可以换菜油吗?

[@thebickitchen]

最好用豬油（保留傳統風味），或用固體菜油代替。 中式點心餡料要多汁，是靠豬油。

[@henryshiu9199]

Gets

[@henryshiu9199]

Gets

[@RCrainbow]

❤️❤️❤️❤️❤️❤️🙏🙏🙏🙏🙏🙏

[@levis8637]

大C,你好，請問完成後，放入雪櫃可存放多少日？

[@thebickitchen]

水晶皮點心唔放得耐，皮會乾，最好當天食完，所以不要做太多。如果仲有餡剩就放雪櫃，食時再重新搓皮再包。

[@forrachan811]

大C 姐姐： 我想知番薯粉哪裏有售？惠康 無！我巳訂閲你了！蒸蒸日上⋯⋯

[@thebickitchen]

不是蕃薯粉，是薯仔粉（一般稱為生粉，成分是馬鈴薯），街市雜貨舖有否。日本嘅片栗粉同台灣嘅太白粉都是薯仔粉，只是名稱唔同。

[@forrachan811]

這樣説是不是鷹粟粉呀？

[@thebickitchen]

鷹粟粉成分是粟米，低筋性。生粉成份是馬鈴薯，中筋性。中菜多數用生粉，李祥和有出品，很容易在雜貨舖買到。

[@forrachan811]

我昨天弄了半天！個皮第次弄極都一舊舊不成團弄倒周圍係、又快乾、所有用具枱面、冼死人！ 索性、再一次晚上，又不成弄極都不成形！弄了兩個鐘、又冼餐死！役行了…….

[@user-vs9me4wt8z]

日本語のレシピお願いします。悔しく教えてください

[@smallpotato4478]

見你啲菜苗餃唔會黐埋，請問有沒有掃油?

[@thebickitchen]

沒有。

[@jiang311]

If the skin of crystal shrimp dumplings is too transparent, the skin will crack when the shrimp dumplings are cold

[@RoseOfSaudia]

That’s ok because in many cases they will all be consumed before they get cold 😅 In my house they sure will

[@beedee7663]

咁好心機，可以開茶楼喇！

[@thebickitchen]

😁

[@qingyili1560]

西洋菜这样处理它的营养成分一定会流失。

[@user-gj8ez5yc4s]

大c好野