I don’t know why it took me so long to find your channel but it’s wonderful. You’re answering all the questions I’ve been digging around for answers for! I’m almost done my first round of your red chilli oil :) thank you for putting together such a great series! - Paula
I've discovered your channel from your Laksa recipe video yesterday and I've been watching all of your videos since. I love them, your voice is smooth, the editing is amazing, the way you explain how and why is perfect! I can't wait for more videos!
If all teachers in general were like Adam, the world would really be a better place! with Adams calming demeanor I could listen to him talk about cement all day!
What a great videos! I'm very happy to have found them. Dumplings are in my head for a few months ago and cooking is my 'Therapy hobby'. I will did them from scratch even the red hot chilly oil. Thanks a lot to share these videos with us.
This looks so much like Polish pierogis :D Except the filling, but the douhg receipe is so similar (you use here pre-made but the one from the first video)! Can't wait to make theese! thanks for the video
Some ppl just have to be rude, I’ve heard that no likes, thumbs down etc, can affect your monetary whatever on YT. Don’t know if it’s true, so u may not want to quote me. 😂😂
The trraditional sichun soy sauce is a little bit different from the one you bought oversea. The oversea soy sauce is mainly Guangdong style. The best ratio for making sichun soy sauce is 1:5 dark and light soy sauce. I am a Chinese cook and I have visited the Zhong Dumpling in Chengdu. The sichuan soy sauce in chinese we call it red soy sauce. Because it is usually made by soy sauce and brown suger. The consistency of red soy sauce is very important. It should flow a little like oil. It is ropy, which will help make the flavour onto the dumpling.
This guy is like the Bob Ross of dumpling making (and other stuff too). No screaming maniac, no how wonderful they are... the food is the star in his videos.
I am really enjoying these videos! I do have a question though and I apologize if it has been asked before, it’s 2:30 in the morning and I didn’t look too hard lol. Is there a reason you dampened the edges on these dumplings and not the dumplings in the first video?
NUCLEARxPHOENIX this damps the edges of the dumplings so they are able to stick during folding much easier. the dumpling skin in the first video were alrdy quiet moist since they were made from scratch so no need to moist it with water any further.
You rock Adam!! Any chance you have a donpo pork recipe out or on the way? One of the best dishes if done right that most foreigners often miss. Very hard to trust other recipes. Thx!
Do the ginger and white peppercorn in the water actually do much? It seems like the ginger wouldn't extract much, and the peppercorn almost not at all in 5min in room temperature water.
Hi Adam, thank you so much for the video!! I am wondering how much ginger-spring onion water you add to the pork mince? I read one recipe the other day which requires 150g water add to 200g pork mince, and no matter how hard I mix, they remained very very watery and kinda impossible to wrap. Thank you!!!
Wait! You used green Sichuan peppercorn, right? I like your recipe, I might give it a try. I have both red and green Sichuan peppercorns at home so that's why I'm asking. Thanks!
Dear @Adam Liaw, I love the plate you are using for filling (that with ring underneath) . Does this type of hardware has a name to look for it online? I'm looking forward to your response. Best regards, Jacek.
Hello, wanted to ask what’s the difference between dark soy sauce and light soy sauce? I couldn’t find dark soy sauce it in most supermarkets here in Lebanon
i love how u explain everything. i just wish u used a more versatile meat like chicken since i don't eat pork.. there are tons videos that use pork for dumplings, not very much (with extensive explanations) on chicken though..
I have a huge Japanese-style sink so I just wash it in that. It doesn't fit in completely, but enough to wash half, and then fI lip it around and wash the other half.
@@adamliaw thanks for the info, really like how you choose your tools .... it's not all artsy ..... but you thought about the practicality and quality ..... Thanks again
LINK IN THE DESCRIPTION NOW FIXED...though the website won't let me post a comment, just says, it has detected a duplicate message...which it isnt, nor can I reply helpfully to other peoples comments.
omg im drooling... i feel ashamed as a melbournian to have never tried/heard of this type of dumplings??? How long does that soy sauce keep for? (and refridgerated?)
Kristen Landon you shouldn’t need to since it’s only being used to flavor the soy sauce. If you want more of that numbing flavor, you can sprinkle a small amount of toasted and ground Sichuan peppercorns onto the finished product if you’re feeling adventurous
Lovely stuff, as usual. I remember really enjoying these when I visited Chendu several years ago. Just a heads-up, the "full recipe" link below the video either doesn't go where it should or that page isn't updated yet.
@@adamliaw Yes though its not loading quite properly, at least for me, I have to click to reload the page and then it comes up properly and even then I was not able to comment or reply to other peoples comments on the first video as it would just say its detected a duplicate message which it wasn't and would not go through.
Hi Adam! I noticed that you sealed your dumpling by adding water to the dumpling skin and sealing it more elaborate. Why didn't you just sealed your dumplings just the same way you did in your first lesson? Is there a reason to that?
Fresh home made dumpling skins are naturally soft and tacky, and so stick together easily. Thus no moistening is required. The shop bought wrappers on the other hand have a different consistency - they are a little drier and require you to moisten the edges with water in order to make them tacky.
I really appreciate your style of presentation.
Best asian chef and teacher on TH-cam kids!!. You're a genius at making things simple for us common humanity. Thank you Sir!
He's Australian! With Malaysian heritage.
You don’t have to say kids. This isn’t a 1950s style TV show
I don’t know why it took me so long to find your channel but it’s wonderful. You’re answering all the questions I’ve been digging around for answers for! I’m almost done my first round of your red chilli oil :) thank you for putting together such a great series! - Paula
i love how relaxing this channel is... like i could fall asleep with this on. and dream pleasantly about dumplings and stuff... god...
Oh Adam, by the end of this series my freezer is going to be 90% dumplings
Karlina Emma I had made the resolution to make each of the dumplings in this series but still have 50 left from the first week!
But I eat them all!! It won’t be my freezer that’s 90% dumplings, it will be the composition of my body!
that sounds like a good place to be tbh hahahaha lemme join you
I see less than one problem with this
@Bryce Arnold do you cook them from frozen? Really want to try these ones
I've discovered your channel from your Laksa recipe video yesterday and I've been watching all of your videos since. I love them, your voice is smooth, the editing is amazing, the way you explain how and why is perfect! I can't wait for more videos!
If all teachers in general were like Adam, the world would really be a better place! with Adams calming demeanor I could listen to him talk about cement all day!
You are my go-to guy for dumplings. Love your videos and your presentation.
Love how the recipes are so simple! Thank you Adam for a great video!
best food videos on the internet. hands down.
The quality of these videos are fenominal! And the recipes woo weeee... dont even get me started! Keep up the good work
Really enjoying dumpling school ☺️
What a great videos!
I'm very happy to have found them.
Dumplings are in my head for a few months ago and cooking is my 'Therapy hobby'. I will did them from scratch even the red hot chilly oil.
Thanks a lot to share these videos with us.
"Instead of you sitting there and watching me make dumplings for 45 minutes..."
That's content right there.
Great to find someone who explains it so well.
As always, it looks delicious!
I'm loving dumpling school! thank you.
Such a great teacher! It’s late, very late at night anc I can’t get out your channel. Will definitely try what I’ve learnt! Thank you!
I love that you are doing this for us. I would like to see you try one at the end. That would make the video beyond perfect!!
The dumpling school is awesome! I hope you have a bunch more episodes in the works.
These look DELICIOUS!!! I have to make them. Love your channel BTW!!
Amazing! love your videos
Instantly my fav channel now
This looks so much like Polish pierogis :D Except the filling, but the douhg receipe is so similar (you use here pre-made but the one from the first video)! Can't wait to make theese! thanks for the video
That's my fav dumplings of all time! Love your sharing :)
Your videos are so Zen, I feel relaxed and meditative after watching.
Adam, i really like fried rice series. Please continue them.
I freaking love Adam! Thank you!
You're so sweet! I'm really enjoying this series
Really Excellent videos, I hope that they go super viral!
This video is cheering me up so much. Thank you so much for making such wonderful videos with great explanation and visuals :)
I am really enjoying yours videos. They are really calm and enjoyable. THANK YOU DEAR SIR!
You're a very relaxing person to watch cook. This is very pleasant. Thank you c:
Using a pot as a mixing bowl is such a simple yet ingenious hack!
I really enjoyed watching your videos. You have such a calm attitude and the recipes are really nice as well 😘
Sir thank you so much for teaching us your knowledge for sharing your video i love your channel
Loved the cinematography & of course the recipe! Very calm & watchable 😁👍
WOW, it was only uploaded today and already has nearly 6000 views. Why anyone would thumbs down this video I don’t know, Adam is always awesome.
Some ppl just have to be rude, I’ve heard that no likes, thumbs down etc, can affect your monetary whatever on YT. Don’t know if it’s true, so u may not want to quote me. 😂😂
The trraditional sichun soy sauce is a little bit different from the one you bought oversea. The oversea soy sauce is mainly Guangdong style. The best ratio for making sichun soy sauce is 1:5 dark and light soy sauce. I am a Chinese cook and I have visited the Zhong Dumpling in Chengdu. The sichuan soy sauce in chinese we call it red soy sauce. Because it is usually made by soy sauce and brown suger. The consistency of red soy sauce is very important. It should flow a little like oil. It is ropy, which will help make the flavour onto the dumpling.
love that stirring spoon.
This video is so beautiful to watch. Thanks for sharing it!
That looks amazing!
Mate, you're the best! From France
Really love your videos! perfect japanese recipes teacher, thank u chef!
Have seen you in one of the masterchef programes.loved your vidoes.all the best
You make me feel as if I can do this. I look forward to any vegetarian fillings you want to share.
This looks delicious!
This is amazing, I need to catch up on a couple of videos to be caught up. Thank you for doing this Chef. 👏👏👏
I just made my first pile - sooo delicious!
Another great recipe, thank you 😊
This guy is like the Bob Ross of dumpling making (and other stuff too). No screaming maniac, no how wonderful they are... the food is the star in his videos.
Loving Dumpling School! learning heaps :)
I really can finish the whole bowl of that, thanks for sharing
Awesome Adam..
What about the aged soy and vinegar sauce from episode 1? I need this in my life! It will complete me.
Faantastic video Adam! Thanks a lot! Could you just tell me if there is a way to store and how long to keep homemade dumpling skins?
You could probably vacuum seal them and then in the fridge.
mmm yummy can picture that from my mouth to my tummy all warm & nice right now.
this is so relaxing~ i wanna make these so bad
nice music and recipe bud. keep up the good work.
Thanks chef..a must list to cook..
Love your videos ! Who makes the cleaver you use?
I am really enjoying these videos! I do have a question though and I apologize if it has been asked before, it’s 2:30 in the morning and I didn’t look too hard lol. Is there a reason you dampened the edges on these dumplings and not the dumplings in the first video?
NUCLEARxPHOENIX this damps the edges of the dumplings so they are able to stick during folding much easier. the dumpling skin in the first video were alrdy quiet moist since they were made from scratch so no need to moist it with water any further.
@@theTacticalDread Makes Sense! Thanks!
The garlic is NOT optional. Never! Never ever ever. *lol*
100% Agree! Lol
You rock Adam!! Any chance you have a donpo pork recipe out or on the way? One of the best dishes if done right that most foreigners often miss. Very hard to trust other recipes. Thx!
Oooh pretty garlic.
And great video!
Nice watch Adam. Very nice
Can't wait for the gyoza!!!!!!!!!!!!!!!!!!!!!!!!!!!
Gyoza is just a regional variation on jiaozi. In fact the word gyoza comes from Mandarin and is essentially just jiaozi with an accent.
Do the ginger and white peppercorn in the water actually do much? It seems like the ginger wouldn't extract much, and the peppercorn almost not at all in 5min in room temperature water.
Try it and see. You'll be surprised. The water ends up strongly ginger and pepper flavoured.
Can you show us the black vinegar - soy sauce condiment you use with dumplings on the first episode? It seems super cool and different!
Can i recommend placing the ginger and peppercorns in some hot water instead?
Very good!
哈哈，不错！VERY GOOD！
Hi Adam, thank you so much for the video!! I am wondering how much ginger-spring onion water you add to the pork mince? I read one recipe the other day which requires 150g water add to 200g pork mince, and no matter how hard I mix, they remained very very watery and kinda impossible to wrap. Thank you!!!
What's with the DarkSouls music in the background?
THANK YOUU
Wait! You used green Sichuan peppercorn, right? I like your recipe, I might give it a try. I have both red and green Sichuan peppercorns at home so that's why I'm asking. Thanks!
Dear @Adam Liaw,
I love the plate you are using for filling (that with ring underneath) . Does this type of hardware has a name to look for it online?
I'm looking forward to your response.
Best regards,
Jacek.
Your website seems to be down! I really need the recipe please
Great instruction Adam. Can I ask you, for how long do the dumplings cook? That's raw minced pork in there - does it cook through?
Excellent !
Could you maybe show us how to make hun tun ?
This may be a dumb question, but for how long can you store the soy sauce after you make it??
Hello, wanted to ask what’s the difference between dark soy sauce and light soy sauce? I couldn’t find dark soy sauce it in most supermarkets here in Lebanon
OH! I AM so there!
What’s a non alcoholic substitute for the wine?
Can you please teach us Biang Biang dish?
What knives are you using and do you recommend them?
Hi Adam. Big fan of you and if dumpling. Can you next please make chicken, beef, lamb or seafood dumpling. We as Muslims cannot consume pork. Thanks
thank you............drooling everywhere!!!! LOL
Making me feel 2 eat dumping 😉😉😉
i love how u explain everything. i just wish u used a more versatile meat like chicken since i don't eat pork.. there are tons videos that use pork for dumplings, not very much (with extensive explanations) on chicken though..
whats so hard about swapping the pork mince out for chicken mince.... jesus
What did you cut right after the pepper? You didn't say..
Hi Adam, love your videos... just wondering how do you clean your big wooden chopping board? Did u wash or wipe down with camp cloth?
I have a huge Japanese-style sink so I just wash it in that. It doesn't fit in completely, but enough to wash half, and then fI lip it around and wash the other half.
@@adamliaw thanks for the info, really like how you choose your tools .... it's not all artsy ..... but you thought about the practicality and quality ..... Thanks again
LINK IN THE DESCRIPTION NOW FIXED...though the website won't let me post a comment, just says, it has detected a duplicate message...which it isnt, nor can I reply helpfully to other peoples comments.
Is it possible to get an episode for gluten free dumplings? I just miss making them so much and am getting a hekkin large amount of fomo
Omg! Uncle Roger brought me here! I'm from Chengdu! Omg This is my fav dumpling zhong shut jiao😭😭😭😭
omg im drooling... i feel ashamed as a melbournian to have never tried/heard of this type of dumplings??? How long does that soy sauce keep for? (and refridgerated?)
Do you grind and toast the Szechuan peppercorns first before you added them to the soy sauce? Or does it matter?
Thanks!
Kristen Landon you shouldn’t need to since it’s only being used to flavor the soy sauce. If you want more of that numbing flavor, you can sprinkle a small amount of toasted and ground Sichuan peppercorns onto the finished product if you’re feeling adventurous
Lovely stuff, as usual. I remember really enjoying these when I visited Chendu several years ago.
Just a heads-up, the "full recipe" link below the video either doesn't go where it should or that page isn't updated yet.
Thanks. No idea how that happened but it's fixed now.
@@adamliaw Yes though its not loading quite properly, at least for me, I have to click to reload the page and then it comes up properly and even then I was not able to comment or reply to other peoples comments on the first video as it would just say its detected a duplicate message which it wasn't and would not go through.
Hi Adam! I noticed that you sealed your dumpling by adding water to the dumpling skin and sealing it more elaborate. Why didn't you just sealed your dumplings just the same way you did in your first lesson? Is there a reason to that?
Fresh home made dumpling skins are naturally soft and tacky, and so stick together easily. Thus no moistening is required. The shop bought wrappers on the other hand have a different consistency - they are a little drier and require you to moisten the edges with water in order to make them tacky.
Good