Learn how to make dim sum from Hong Kong's top chef

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SCMP.tv's Bernice Chan learns to make shrimp dumplings and chive dumplings from The Peninsula Hong Kong's Chef Fong Li-hing.
Read the full story here: www.scmp.com/li...

[@monat_son]

that circle made with a knife, sick skills

[@BumbleBeeLovePeace]

I love the fact that he used the juice from the chives to add colour instead of using artificial colouring agents :)

[@mgomez8864]

It could have been a good video. What a pity!! The camara is too far out to see property how the dumplings are made. The Chef technics they look fantastic but the camera needs to focus on nearer so we can see clearly what he is doing and slowly, not fast forwarded, please.

[@Clytia]

Agreed. Too much scenes being fast forwarded. What a waste.

[@crazyrobin5]

Even the recipe for the filling is missing !! 😞

[@brandonzack2260]

wtf...while im using pasta roller + O shape ring...he just used knife.

[@jonathand8333]

That was an absolutely amazing demonstration of skill

[@altang884884]

He rolled out a circle with a MEAT CLEAVER!!!

[@Mishu777]

A perfect circle

[@edwardsiu4266]

Actually it's not a meat cleaver it's a specially designed knive for dim sum called a pa pei dou

[@axeltech9914]

You cant cut anything with the knife , i am a chef

[@indiabeans]

FYI guys, its wheat STARCH, not wheat flour.... confused me for so long!

[@lootownica]

WHAT!? Perfect circle without rolling pin and cookie cutter!? How do you do this magic?

[@amymohanty1045]

He is a master. ..

[@iwantfoods1652]

Content was cool. The music was very distracting and annoying.

[@gp1003]

would be nice to have an idea of how much of each ingredient is being used

[@MrBoromir123]

Amazing so skilful and I love how he flattened the wrapper with the chopper blade.

[@flux4flux]

Awesome but its nothing with learning , anyway , I enjoyed so much 😊 thank you

[@Cafe-pu9lw]

My dough breaks and is sticky not bouncy and starchy.... any suggestions??? I have tried twice

[@flummoxladida6524]

I have to perfect that knife skill making wraps. OMG!

[@bastooo3]

Nice! Gonna make em today.. Also the music was funny - anyone else noticed the crunching and noiseful eating in the background :p

[@arif-wm6zv]

need a clarification is it all purpose wheat flour or wheat starch | please advice , its important for a perfect recipe

[@chef_maruko736]

Do anyone know how much WATER ?

[@Bhuyakasha]

Liberate hong kong

[@chineseandindonesiacooking2607]

Thank you very much

[@controller8942]

Finally, a chines I can understand

[@taniasoni3297]

give more dimsum folding.

[@susanan5192]

It is wheat starch not wheat flour, I made mine with flour and it turned out horrible

[@tullfan2560]

It's 50:50 wheat flour and *potato* starch

[@Keshavthakuri20]

Wowow so nice Chef

[@chehamidnormawaddah2896]

how much water?

[@hoaithunguyen4378]

It depends on the flour gluten percentage you use. Pour water gradually til the dough is smooth and not sticky any morw

[@hi7607]

I love dim sum !^^

[@squelch4093]

Am I drooling? I think I’m drooling 🤤

[@hannak.9674]

are you jolink ??

[@김민주-u6u]

Hello !! I have a question for you. I want to know how to keep dimsum Do you keep in freezer? Or make instantly?

[@axeltech9914]

Why dont you interview me ? I am a dimsum chef and i can speak english !

[@itsbeenaniceday9535]

Smash Hit Level 10 Pencil Case Elizabeth NGO James Sisavanh

[@winniechilton1734]

年轻有为这样好手工难得

[@GolDreadLocks]

Do you have a recipe for Pheonix Claw, and a video on how to prepare it?

[@ancellasoo7957]

Try MaMa Cheung's blog.

[@Shetasen]

What sorcery did he do with flattening out the dough into a perfect circle with a cleaver and not a rolling pin!?

[@conniejeanklein5375]

He didn't she how to make mixure. Filling

[@gojoe36]

Beat video on internet for showing how make the dough...the hardest part of it.

[@londoncokoroi3062]

can i have the proper recipe for the dim sum wrapper..tq

[@CREATIVEPUJASCHANNEL]

Woow

[@VampireLord1024]

I want to wear that chef's hat lol jk.

[@cricket12ish]

Chef bong? Hmm must be his second job

[@banchoemcaychioiLuongvan]

Hảo hảo

[@denisemorgan7054]

thank you chef for sharing. looks so. delicious😋

[@chef_maruko736]

And oil?

[@melginger3794]

Super cool

[@fusionfoodwithtrupti]

Very nice...

[@elainevan3484]

Hi , can u tell me how to make the chive juice I want to know bc I want to try make it , it look so tasty 😋 please reply n thankss

[@chrisbenoit1035]

It's just water and chive...steep for 15-20 min.

[@exposingproxystalkingorgan4164]

I feel hungry for lunch after watching this video. I think my own cooking skills needs some upgrading after watching this informative video.

[@zhangruyi3153]

It is not wheat flour but rather wheat starch 澄粉 and it is this chengfen which gives the dumpling its translucent appearance.

[@pgypps]

Zhang Ruyi are you sure...i thinks it all purpose and potato starch 50/50?

[@brianmccoy100]

Yea it is wheat starch

[@steveraman4562]

excellent amazing skill

[@LieluWan]

Thank youuuuuu for sharing .

[@nhungcrosbie8750]

Wow he is so good and so fast!

[@eightlsf5554]

I met many other culinary masters in H Kong and Shanghai. Great video

[@shubhadragurung1818]

Alternative of potato strach may i used that corn flour?because i dont get that potato strach in here😒

[@julieuhc2241]

very bad vedio

[@altang884884]

why is this a bad vedio?

[@amandamiller8902]

Hater

[@theartofliving5001]

Before he flattens the dough into a circle, he brushes the knife on the oiled towel and the working area is also oiled, not floured. With a lot of practice anyone can learn to do that "magic" trick with the knife and dough. I'm still learning, btw, lol.