$3 Easy Chinese Meal From Scratch (Dim Sum)

Thanks to Chime for sponsoring this video! Learn more at www.chime.com/JoshuaWeissman/
Banking services and debit card provided by The Bancorp Bank, N.A. or Stride Bank, N.A.; Members FDIC. The Chime Visa® Debit Card is issued by The Bancorp Bank, N.A. or Stride Bank, N.A. pursuant to a license from Visa U.S.A. Inc. SpotMe eligibility requirements apply. Overdraft only applies to debit card purchases and cash withdrawals. Limits start at $20 and may be increased up to $200 by Chime. See www.chime.com/spotme. Early access to direct deposit funds depends on payer.
Dim Sum is the perfect meal for the family…. And then sum.
To sum it up, Dim Sum is the perfect family meal on a budget.
Get My Cookbook: bit.ly/JWCookbookAmazon
Additional Cookbook Options (other stores, international, etc.): bit.ly/TheJWCookbook
FOLLOW ME:
Instagram: / joshuaweissman
Tik Tok: / flakeysalt
Twitter: / therealweissman
Facebook: / thejoshuaweissman
Subreddit: / joshuaweissman
Discord Server: / discord
---------------------------------------------------------------
Recipe: www.joshuaweissman.com/post/3...

[@TheBestFoodieShow]

Josh is the only person I’ll ever be okay with saying “we have food at home”

[@Dimeyx]

dont steal coments.

[@alexolsen7804]

@@Dimeyx who?

[@vergil2234]

Yeah seriously don’t steal comments you wet sock.

[@Royalty_girlie]

@@Dimeyx everybody and their mother says this. Can we strop with the stealing comments conversation. I understand the sentiment but this is the internet. Everyone is always saying the same things. This is a food channel. Don't take yourself so seriously.

[@minhnguyentuan4050]

hi

[@cshbrian]

Hi Josh, I am a Chinese (in more specific I come from Hong Kong), I can say that your recipes are 85% similar to the traditional recipes. I'd like to point out some things from my understanding. 1) you could have a wok lid instead of just using the aluminum foil to cover the wok, if you need one I think uncle roger can help @mrnigelng; 2) if you have enough time, please soak the dried mushroom with room temperature water for overnight, it can keep more of the favour inside the mushroom; 3) completely cool down the turnip cake before you fry it, it is completely correct, but you should leave it in fridge for overnight instead of just leave in room temperate for 1-2 hours, It looks so soft while you are frying it; 4) the lotus leaves don't look exactly the same as the one we used in Hong Kong (or Canton), but I think it is quite difficult to find it in overseas. Anyway i think Uncle Roger can still give you the Uncle title after watching this video :)

[@cosmicray8172]

im from the US so thanks for your commentary! the leaves he is using in the video are actually corn husks, because lotus leaf is expensive/hard to find in the states, so josh is trying to get the most authentic texture and flavor with what he can use. corn husks are often used for steaming tamales and are much easier to find in the states.

[@wen-hsinmoh1487]

@@cosmicray8172 Maybe next time he can use bamboo leaves! You can find that in any of Asian markets :)

[@cawsking555]

well you can also insed of using green onion stems if you can finde it garlic stacks aka green nira and would reduce the price even more . same tip as getting the mushrooms.

[@tolazytothinkofanamd2351]

Didn't he already get the Uncle title?

[@bigtall25]

Also the turnip cake should use a specific type of chinese cured sausage called lap cheong. It should be available in most chinese super markets (Chinese Cooking Demystified did a whole video on it). It's hard to explain but it has a very unique texture and taste that isn't similar to any other common cured meats so it's definitely worth looking for.

[@puggirl415]

A large produce stand I shop at regularly has an entire aisle of mushrooms. All different types. They always bag up the mushrooms that haven't sold or look a bit beat up. (still good tasting) and sell them for the same price as the button type.I make mushroom soup often with these or dehydrate them for future use. Part of cooking is shopping for ingredients carefully, especially if you're on a budget.

[@ShikiKaze]

Big tip on the Char Sui. Use brown sugar( a lil less of whatever white sugar is called for recipe.) the molasse in the brown sugar will hold the meat's moisture better when cooked. Try it out, it gives a slight hint of caramel sweetness.

[@monicayu5619]

As a Chinese, I would say the items you picked are very traditional in this episode. Well done Josh!

[@K8miko]

lol, also as a Chinese, first time seeing a mushroom changfen. Others are all perfect, especially for the dumplings. 🐮🍺

[@nchls1343]

really? you're not offended by the "baked" chasiu bao and the absent of xiao long bao?

[@monicayu5619]

@@nchls1343 When I said that, I actually particularly meant changfen and turnip cake. I was quite impressed by him picking these two. I myself only tried these once. Xiaolongbao is so very well known by the world as a staple item, I appreciate him introducing other traditional items to people from other cultures. As for the chashaobao, hey there is nothing wrong to add his own twist. Meat stuffed bread bun is very common in Asia.

[@lukeway139]

@@nchls1343 fr there should be like baozi instead or smth

[@renkinjutsu01]

@@nchls1343 ??? Baked Char Siu Bao is already super common in Chinese establishments. Why would anyone get offended?

[@khalilahd.]

I love how I always watch papa’s videos like I’m really going to make all of this from scratch 😂

[@Stina956]

Lol! Same 😅 This all looks so bomb but nah it’s too much for me 😅🤣

[@sabakurou_]

My toxic trait is to think I can do the same in a first try

[@esskittyy]

Mb one day u will 🤷‍♂️

[@thedeadmoneyallstars]

How'd it go? This seemed like a tough one to get them all up at the same time - needing multiple steamers/woks going at once

[@xingzheng6843]

As a Chinese, I have to say this meal has nothing to do with “easy”…Great work!

[@ninac8867]

I’m a classically trained baker and feel like I’ve learned so much more from you then I have at culinary school 😊 I genuinely appreciate you and actually try your recipes which are flawless so thank you for being your awesome self!!! Love the way you say onions!!!!

[@uglyfink]

The turnip cake batter works with other vegetables too, like taro or pumpkin are good alternatives...also the cured meat we usually use is lap cheung- dried cantonese sausage

[@stefanli6700]

I love these recipes! But as a cantonese who eats cheung fun every other day, I’ve never had it with the mushroom/cabbage filling. It’s normally filled with pork/beef/egg and served with Cheung fun soy sauce, which is absolutely essential and is most important part of the dish. As for the turnip cake(my favorite food!), we would switch some of the mushroom for dried scallops and dried shrimp for better umami, and add a bit of ginger for the daikon. I would also add less water for a bit of a firmer texture. Lastly, you should let the cake cool completely then put it into the fridge overnight to firm up before cutting and frying. Great job overall!

[@rovvy221]

Shrimp Cheung fun and Chinese sausage/dried shrimp in radish cake

[@PeaceLoveHonor]

In his defense, he was trying to keep the prices down.

[@cerebrumexcrement]

he already had pork in the dumplings and buns. he prob did mushrooms so theres variation.

[@martytu20]

It is a poor man’s version, so subbing the shrimp and scallops for mushrooms is forgivable.

[@stebonblamcard1390]

Sounds g but he only but not really spent $3 on this i told him to use some cheffs Geneseequa

[@stephko8312]

You make it sound so simple and fun! Excellent! More Asian/dim sum dishes please!

[@THEAnnM115]

ive used several of your recipes and found they all work so well, thank you for making cooking so fun and exciting! I love rewatching your videos as Im cooking which makes it ten times as fun, as it feels like im taking a cooking class

[@gabrielschroll3824]

My wife is Chinese, and "chang fen" as we know it is AMAZING! We lived just a short 45 minute train ride north of Hong Kong, and this dish was a staple for us! I'm totally going to make this and surprise the heck out of her this weekend! The other recipes? Uh, maybe a bit too complicated for lil old me, but I'm going to give the turnip cake a try, because they're quite delicious.

[@Tamara_rs45]

Hope everything turns/ed out well!

[@FarewelI]

Cheungfun is a dish found in the whole of Guangdong though, especially in Guangzhou

[@giraffesinc.2193]

Thanks for looking out for us in these tough times, Papa! Everything looked delicious (you with your cart at the abandoned mall was hilarious).

[@skywolf6386]

Just got your book the other day and I am so excited to try your recipes!! I have been cooking since I was way young and you spark a fire under me to try harder to enhance my culinary skills! Tonight I tried your beef wellington and pulled it off my wife and I loved it! Thanks for doing everything that you do bro!

[@BrilliantWhenYouGlow]

He’s a lot more lenient with ingredients than normal in this series!

[@CL-lx2pm]

Going to an Asian market for all your vegetables is a great money saving idea, at least in my area. Garlic, every kind of onion you could ever need, root and leafy vegetables, they're all almost half the price of big box grocery stores here and you can support a small business that actually needs your money to boot.

[@Adam-fx1mf]

Coming from a Chinese background style, this was very interesting to watch and I love seeing the culture spread out to show an amazing style of food service Dim Sum provides for newcomers and the sight they see when we say Dim Sum. Personally I've never seen mushroom cheung fun from Chicago to New York to California but I love a beef or shrimp cheung fun with like a ginger sauce. I would recommend that for some flavor taste coming from my childhood taste buds ❤ - anyways, video kept me on my toes and I enjoyed every second of it!

[@stephko8312]

You are so talented and creative! Thanks no need to buy fancy equipments! Thank you Joshua!

[@MakingandBreaking]

I'm so happy you covered cheong fun :D I've been gorging myself on them whenever possible for the past 30 years. I suggest the traditional sweetened soy sauce as a topping.

[@autumnkey662]

I've been watching your content for quite some time and it was awesome to see you in person at Iowa State last night! Thanks for coming and giving us a great night!

[@jwrebate]

You are the best at making food accessible to everyone!

[@Kevin-mm8go]

When we need like 15 kinds of kitchen gadgets to make it?

[@cicelymcclennon]

Love these budget meals Josh, they are helpful & inspiring.

[@Ezgiboo]

Love how much passion you have for creating traditional foods 👌🏼 you’re awesome! Keep it up 🤗

[@pr12WingYin]

Very awesome to see you making this about dim sum. Being a Cantonese myself, dim sum is a REALLY important part to us. Great to see the exposure for this

[@MrKenjitube]

Love your style, dude! You're hilarious! Grts from Antwerp, Belgium.

[@BigDub2369]

Your Asian recipes are always my favourite 😍

[@fishiehideyhole]

These recipes look amazing! I have to try them! Especially steaming rice in corn husks, that looks so fun!

[@rebecaflorit7095]

OMG! You’re my favorite baker! Love your techniques! Thank you! 🙏

[@lindsayjackson102]

Honestly while I like exploring my cooking skills, honestly I’m mostly here for the commentary. It’s the best part of your videos and your charisma will undoubtedly keep me as a viewer for a long time to come.

[@poluefemus]

i really like these (mainly the rice rolls and the things in corn husk)

[@GesturedVoice]

Hello Joshua, i love your videos, you show just the right amount of energy & the perfect speech/talking speed.. thus, my intense focus when watching your videos i have tried all your recipes and cooking style/method.. now, i was hit with a damning haemorrhagic stroke and made me a hemiplegic (paralyzed one side).. it's quite difficult to cook and prep ingredients on my own now without assistance (yeaps, even with adaptive tools) you should try using these adaptive tools in one of your videos. i would love to see you figuring out how you prep ingredients + utilize the tools sans disability.. lots of love from borneo island,southeast asia, papa.

[@bptherapy5667]

josh, thank you so much for your recipes and detailed instuctions, but the most thing that incurages me is that you give pork substitute options. you helped me cook wayyy better than most people in my country. ❤️ thank you brother

[@LunaNik]

Dim sum is a life-changing experience. I can't wait to try all of these, especially the bao.

[@Chocobo0Scribe]

I’ve made char siu bao with my sourdough starter, so good. My grandma Occasionally requests I make them because I tend to fill them to bursting with the char siu.

[@summonedtentacles6778]

AS UOU SHOULD

[@NicoMasherino]

💀your not even supposed to bake char siu bao

[@summonedtentacles6778]

@@NicoMasherino you do? That's a pretty standard practice? It's typically baked/roasted. If you're talking about the meat that goes on Ramen which is braised, that is different. And if you're referring to the bun? Thats a really standard practice in dim sum as well Steamed and baked (both really delicious)

[@racheldemers611]

I had turnip cakes at a dim sum place once and fell in love. I never thought I could make them at home. Life Changing!

[@ameliablaine2650]

honestly they're very very authentic. great work!

[@teamleadjosh]

Wow looks so good! I probably could just make one of these in an entire afternoon.

[@ArielK1987]

Going to to a Dim Sum restaurant is always a treat. Especially when they go around with the cart and stop by your table and showing what they have.

[@maxjansson3672]

I feel like ”Easy” is slowly losing it’s meaning

[@awesomecoolguy6515]

Oh my gosh Joshua, Dim Sum is my absolute favorite but it's so expensive to go out and eat it. Thanks for showing how to do it at home.

[@kapps9473]

ive been using chime for years its wonderful!

[@roisigillypuff]

I love these videos. Sadly I can’t eat anything corn so usually can’t follow lots of the recipes, but still love to watch.

[@pashatricepss6876]

Love your videos josh watched every one

[@peggylee4768]

OMG! What can I say. I'm a real Chinese who really like dim sum. I only can say your heart is blessed.😂

[@aerodigital]

Definitely had to get your book after watching this one.

[@bap352]

Can’t believe you actually crammed all these goodies in a 14 minute video…you’re the MAN Josh! 🤗

[@funnyfungi493]

please keep making thsi series

[@doms.6701]

Char sui should be marinated in sugar first alone for 3 hours/ overnight. The red color actually comes from red bean paste, not food coloring. You can add that or add 1.5 tbs of hoisin sauce

[@dawittikuye307]

Love ur content! Im a busy student who like to cook some at the start of the week and eat of that for like 4/5 days. Would love to get inspired 🙏

[@arvidberntsson3352]

Looks amazing!

[@ebelesaurus2]

SO MUCH WORK. This man's thumbnails give me anxiety. 3 dollars of money but 100 dollars of labour cost.

[@Chaden]

That looks delicious!!!

[@markrosenthal1129]

I started the Bao recipe in mid January. I had to buy a second kitchen but we're making good progress. Should be done by June

[@logmymeals]

I gotta say dim sum's ingredients are def cheap, but the amount of time spent to make it is alot haha! Amazing video!! Love it!

[@VastlyGames]

Dim sum is one of my favorite things in the world, so I love this vid especially. :)

[@harmvzon]

I would cook the pork dumplings like pot stickers. In a pan. Little oil, dumplings in, add a layer of water and cover with lid. The dumplings are done when the dough (and filling) is cooked and the bottoms are crispy. Maybe try one first to get the feeling. In some places they even use starchy water to get more crust.

[@Bitlox]

Josh you are a content producing MACHINE

[@jordanchanners4895]

Waited so long for this video

[@KissFromTheWorld]

Chinese food tries to engage the mind, not just the palate. To provoke the intellect. Happy Chinese Meal! Cheers, Domenico.

[@dawalrus]

Omg turnip cakes the best dim sum dish!! I’ve always thought it was hard to make but your recipe seems easy enough.

[@countryfood6518]

I have learned to cook from your video a lot, I will support your video and learn from your video. good video💗👍

[@rlibunao83]

I haven’t watched it yet, and I ‘liked’ it. Im sure It’s going to be a good episode!

[@sixtiviris]

I feel like I ran a marathon watching this..... now imma cook it all!

[@alohagio]

Hi Josh! For the “but better” series could you please do the spicy chicken tortilla soup from chick fil a? Love your videos ❤️

[@minglou2019]

surprisingly good prounciation

[@CathyC]

Genuinely good effort 👍

[@user-zv2rc6rq8w]

Wow this is my favourite JW video. Hands JW down.

[@davefish84]

Next level respect from this video!!!!!!!!!!!!

[@nerd26373]

Nothing beats Dim Sum. They’re sure to fill up your appetite in one go. In Joshua we trust.

[@SaberTooth_TFG]

This video just made me crave sum dim sum 😄

[@dikshan4697]

I can imagine the Chinese screaming at the corn husk 😂

[@ankokuraven]

My favorite are sweet sticky rice desert dumplings. An old coworker used to make them and bring them in for her lunches. Shed share from time to time

[@dannyamarilio8116]

woth the accurate price tagging on the ingredients always here to help young cooks to not forget the important things

[@user-tz9pb1nc9g]

I love this one💯

[@lenkakurogane8151]

my grampa used to make turnip cake when the holidays come around and he fryed it with eggs and dip it in fish sauce, I really recommend you try that out josh

[@NFLStatNut]

Happy to see you bake your bau, Josh! My families recipe for bau is baked. Our family tradition for 30 years has been to make 200+ every Christmas eve. My grandparents were born in Canton, China. I wonder if it is a regional thing... ? Whenever we eat the steamed version we always comment how much we prefer them baked. 😆

[@novagasbang8116]

Every time papa sings my ears go to heaven.

[@amfq]

you should make a video on how many different meals you could put together on one grocery trip budget ‼️

[@theclaw212]

outstanding! Sticky Rice in a Corn Husk. Great Idea!

[@chuchuchuchia]

The rice roll with fried cruller inside is truly underrated, texturally orgasmic, and the cheapest iteration too!

[@peabody1976]

Baked bao makes me think of my late great-uncle who worked near Chinatown in NYC, and he'd bring them home. I got these in visits to him any my now-late great-aunt (sister of my late grandmother), so lots of good memories. And Joshie, that voiceover sounded a bit rough in places. I hope you're taking care of yourself and doing okay. 🤗

[@edirmarierivera3249]

I CAME ACROSS YOR VIDEOS AND I LOVE THEM!! I am the only one in my family that has a different taste in foods lol and not just chicken rice and beans all day lol. I would love to see your take on cookies made from Crumble Cookies :)

[@AmericanShiba]

I miss his old videos, the editing is so crazy sped up.

[@Hoppy1517]

Really like your channel, just bought your cookbook for my mom and sister! not one for me tho, I'm no Joshua. LMAO

[@polokegomampane2848]

Man this looks delicious!!!

[@smit816]

ah yes, new vocabulary, riiiiiping Hot! also good stuff, just here to watch you cook to get some technique and variety into my kitchen

[@DoubleA923]

11:35 Had me scratching my head but lol at the same time bc Kendrick pops out & I'm like wtf 🤣

[@graceogieriakhi5760]

I just loved the outro lol

[@TheBestFoodieShow]

Josh in every video be like: This is one of the best dishes of all time

[@JusLetMeB275]

In this video, I def see Colonel Sandees Jr 😂 I have watched some many of ur vids but this time I see it lol

[@htetmundt7344]

loved the video! can you do shumai? this is my favorite dim sum dish. thanks for the videos and keep up the great content.

[@swisski]

He did a while back. Look up Chinese Dumplings vs Japanese Dumplings.

[@tendue0726]

Thanks for sharing! Yummy without the MSG which is amazing!

[@rogerramjet1038]

Chances of one person being able to have all this ready and still warm at the same time = 0

[@happyheyhi]

Loveeee dim sum ❤

[@chef_zach]

When I see Kendrick run it reminds me of Mose from the office and I’m here for it 🤣

[@DCR_RANG]

I love ur videos

[@silva352]

I am commenting before I watch to say this: The thumbnail I saw had the two bamboo steamers looking like those sewing kits you get in the blue tin.......and I was like "this man is insane putting food in the sewing tin"

[@merilee4998]

Hey Josh I know it's a but cheaper video and we're trying to use things we already have, but I would recommend using a chinese brand soy sauce like Lee Kum Kee over a japanese brand like Kikkoman! Totally different flavor profiles and it would be more authentic. Not saying Kikkoman is bad, I use it a lot in my Japanese cooking, but always use the thin and dark soy sauce in Chinese cooking

[@violetviolet888]

Meri Lee: Exactly.

[@PabloFNShorts]

His friends are so freaking lucky man. So much good food.