I know it’s their job and all, but I’m just amazed at how knowledgeable these chefs are. Identifying ingredients, educating us, being able to tell what BRAND things are based off eating ONE bite is incredible.
@@peka2478 Yeah, that's what impressed me. It's like a car mechanic being able to tell you the differences in all the regular car models. Because he's taken the time to test drive every one of them in his own free time.
100% agree, wicked cool. …but you know, if I were tied up in the trunk of a car and given a spicy chicken sandwich by my kidnappers, I’d be able to tell if it was ChicFilA or Wendy’s.
I love how they highlight all the subtle differences between some of the Chinese, Korean and Japanese styles of different types of dumplings and show appreciation for them
As a Korean American working mom who feeds her kids lots of frozen dumplings my do tos are Twin Marquise, Bibigo, Trader Joe’s. The exact ones chosen by these chefs.
I love the fact there's no background music while they're talking and explaining everything, makes it 10x more appreciating and much clearer yet engaging 😊
I can probably identify it almost as well as them, I usually have frozen dumplings as a quick meal atleast once a week throughout my life because we always have a few packs of them in the freezer, I've tried all these brands before and some more.
@@jasonstable If you ever have an interest in reviewing grocery store food like this there's definitely a market for this and I thought you had a great mix of personality, knowledge and humor to really build an audience. Would definitely watch a series of videos like this
Appreciate how they were very realistic and not snooty with pretty much any of these I’ve been watching too many Italians reacting to food, nice change of pace
Yes. I see too many specialists go on about, "this isn't how we do it" snobbery. Just facts, expectations due to known cooking styles, and science of cooking.
The Korean, pre-packaged mandu can be fried & then steamed like potstickers but they are ideally meant for Korean style preparation which is usually steaming or boiling in soups. This explains the thinner skin that has a tendency to harden when fried. When freshly handmade, the dough is rolled to the thickness desired for the style of preparation it will be used in.
Same here. I did try a couple other Chinese brands at my store only because they were half the price of Bibigo, but I guess you get what you pay for. Love to throw a couple in with my Shin ramen! I will definitely look out for the Twin Marquis brand though, I've never seen it before.
It's insane how they're truly experts at their field and they are very articulate. I find them very entertaining. Will definitely look for those brands the next time i hit the freezer section
Didn't realize how interesting it is listening to chefs analyze their food. Not all chefs, but these chefs in particular were both entertaining and enlightening.
These chefs are awesome. So refreshing to see content like this, where experts give such clear descriptions of the food item, and yet, so entertaining! Please make more content like this, and invite the same chefs (or similar ones).
yes! my fav frozen dumpings. Bibigo is like "you know these are mass produced by machines anyway, we're just gonna make some rectangles instead of pretty crescents." makes them easier to pan fry too!
@@derfman Uhh, just saying but those rectangular shaped mandu are called 전병jeonbyeong which is a traditional type of Korean mandu. So it's not that much about the machine but actually are about tradition😅
I love how they can almost immediately identify if it's Chinese, Japanese, Korean, or AMERICAN, even though they are just frozen food. Truly professional, unlike some arrogant TH-cam chefs.
Finally, someone teaching the proper way of eating soup dumpling by Chef Chris. Not the break the skin and pour the soup out. It defeats the whole purpose of having the soup in the dumpling.
I was super skeptical of Bibigo when it came out, given that they were heavily advertised in a K-Drama, but have been very impressed with their mandu and so glad we can get them in the US! They are the only dumplings my Korean hubby wants me to buy, and we've tried about half of these.
This was far and away the best of this style of video i've ever seen. These chef's have an impressive breath of knowledge and i hope they do more taste test and continue to share their knowledge with us.
I love these vids! Will have to go try the Twin Marquis dumplings now. I was already a big fan of the Bibigo mandu-the difference in flavor between that and other frozen dumplings I’d been eating was incredibly noticeable the first time I tried them and I’ve been a fan since!
@@JTLee22 No one spends time filming this stuff for fun unless they are kids. This channel is likely being paid by these dumpling manufacturers to be involved in this review.
I am a dumpling addict. At any time, there are at least three brands of dumplings in my freezer. I eat them almost daily but I’m not able to identify the ingredients as accurately as these 3 chefs. Amazing how they can describe in detail what they detect in all the dumplings sampled! Bibigo is always a reliable brand to buy and I’ve been enjoying their “soup dumplings” since they first appeared at market a few years ago. And yes 365 is not a brand of dumpling you’d want to buy more than the first try. I think my own homemade dumplings can rate better than a few of the samples! But I can’t wait till I try Trader Joe’s.
Me too and coincidentally I actually have some frozen dumplings in my freezer! But this makes me want to buy a second brand and then try them side by side so I can have my own dumpling wars! And then I keep at it until one dumpling brand emerges victorious!
If you have a Whole Foods nearby, they carry some of these brands and Amazon groceries can be delivered to your place (they're under the same owner now).
I absolutely love these videos. Helps me buy smarter knowing more expensive doesn't mean taste and to look at the ingredients! Please keep these videos coming!
5:30 I love cooking chemistry. It's so cool to know how much science is involved in making food. Also, as a Himalayan girly, I will always prefer momo over any other dumpling.
For those who have to do GF: It’s not a conventional method, but throw Feel Good’s potstickers in an oven/toaster oven for 15-18 minutes at 375. They have this as an alternative on their website, and the texture and browning are way better. No mush.
@@stanvanillo9831 because as far as I know, hargow skin isn't made with wheat flour, in which made it tricky to use due to the absence of gluten that's usually common in other types of dumplings (like jiaozi, potstickers, mandu, and xiaolongbao)
@@daulahiftitah6461 I’ve never tried that so I can’t say, but visually it seems similar? At least the way they prepared it for this video - the oven method makes the skin chewier and less prone to dissolving.
🇨🇳 Jiaozi 🇯🇵 Gyoza 🇰🇷 Mandu 🇺🇸 Potsticker They're not all the same. Each has different fillings and slightly different textures. My personal favorite is Bibigo. Always delicious.
Jiaozi is only boiled. 'Guotie' is the boiled and pan fried version that literally translates to Pot Sticker and is what gyoza is based on. They even said so in the video.
I am a Chinese and dumpling lover, thank you for choosing this topic! I love the chefs’ choices. I have Twin Marquis and Bibigo in my freezer all the time!
@@he4rt5 I suppose it refers to 'undesirable/not for human consumption/debatable' materials that sometimes make their way into, often, Chinese products. Although Chinese products are indeed more prone to such incidents than Japanese or Koreans, I believe most major companies are well up to standard nowadays.
Wow, these chefs know their stuff and I love their humor! Very entertaining and informative at the same time. Would love to see more reviews like this.
I love this video & agree with their opinions on the ones I’ve tried. Please do this again but with the dumpling brands in Asian grocery stores, not American ones!!
That would be a lot. My store has 4 big freezers just for dumplings, four brands of shumai, I don't know how many different types and brands of sui jiao including the Japanese and Korean varieties, half a freezer just for all the baos and mantous....It could be a 2-hour video. Not saying I wouldn't watch it though.
I learned about them when Simu Liu was telling Jimmy Kimmel about when his parents were housesitting for him and accidentally ate his trailmix edibles! So hilarious!!!
as a korean person, i came in to hear their review of bibigo and i'm glad it passed 😂 i've usually seen the standard bibigo mandu steamed!! but imo air-fried is also great! and microwave mandu got me through long nights at my university library's convenience store haha
OMGGGGGGGG it's Jason Wang I love him so freaking much!!!! His cooking in Masterchef was incredible. I swear the show couldn't show all his dishes in the competition because he was just so talented and way out of everyones league. I wanted him to win so bad.
As someone who loves frozen dumplings as an easy WFH lunch, this video was incredible! My go-to is the Haioreum peking fried dumplings, they've got plenty of vegetable varieties and they are very inexpensive, like $7-8 for 2.65lbs. Would love a sequel to this video with some more brands in there like Haireum or Pulmuone, or other varieties of these Asian brands
"eat it like it's pizza and you don't like the crust" EXACTLY. i started doing this with the bibigo mandu on my own when i make the fried version. i prefer the steamed too! 😚
I know it’s their job and all, but I’m just amazed at how knowledgeable these chefs are. Identifying ingredients, educating us, being able to tell what BRAND things are based off eating ONE bite is incredible.
hm, I somehow dont think its anywhere near their job to eat and analyze and identify the brand of frozen dumplings xD
experience - i mean, you should be able to tell the difference between coke and pepsi, no?
@@kozmobluemusic Coke has a sharper bite with a caramel aftertaste, Pepsi is just sweeter and smooth.
@@peka2478 Yeah, that's what impressed me. It's like a car mechanic being able to tell you the differences in all the regular car models. Because he's taken the time to test drive every one of them in his own free time.
100% agree, wicked cool. …but you know, if I were tied up in the trunk of a car and given a spicy chicken sandwich by my kidnappers, I’d be able to tell if it was ChicFilA or Wendy’s.
I love how they highlight all the subtle differences between some of the Chinese, Korean and Japanese styles of different types of dumplings and show appreciation for them
Where does one find these wondrous Twin Marquis dumplings? Please tell me!
@@kathyschreiber9947 No idea, that seems like a Chinese brand, maybe your local 99 Ranch?
Fascinating!
@@jamesdakrn 99 ranch is the place of my dreams they have so many durian flavored things 🥰
@@kathyschreiber9947it's called ”真味” in Chinese brand. Go to your local Asian especially Chinese supermarket, u will definitely find it.
As a Korean American working mom who feeds her kids lots of frozen dumplings my do tos are Twin Marquise, Bibigo, Trader Joe’s. The exact ones chosen by these chefs.
i felt SO validated when they chose the same brands as my go-tos hahaha
Where do you get Twin Marquis?
@6468May Kroger has Twin Marquis. I'm sure its affiliated sister stores will carry them as well.
thats crazy.
As someone who cooks for myself mostly, I just usually go for the TJ ones cuz those are the cheapest I can find w/ decent quality lol.
I love the fact there's no background music while they're talking and explaining everything, makes it 10x more appreciating and much clearer yet engaging 😊
yeah there is
We can listen and pay respect to experts for a change.
It also makes auto subtitles easier
Totally agree
Wow, these 3 chefs really know their dumplings. They even nailed the brands.
Not only that, they basically gave the same ratings for every different brand 😂
any asian knows their dumplings buddy
I can probably identify it almost as well as them, I usually have frozen dumplings as a quick meal atleast once a week throughout my life because we always have a few packs of them in the freezer, I've tried all these brands before and some more.
ikr, unbelievable. much respect to all of them. wow
@@kadeemsucks1919No, it's really more of a Chinese thing.
Jason Wang reaction to the Whole Foods Vegetable Dumpling "Eww, so it's going to be like that..." got me rolling! 🤣
Listen… I was NOT expecting them
to do me like that! 🤣✌️ And I love shopping at Whole Foods usually!
@@jasonstableHAHAHA thanks for being in the video, loved watching u
I have heard mostly poor reviews on Whole Foods.
@@jasonstable If you ever have an interest in reviewing grocery store food like this there's definitely a market for this and I thought you had a great mix of personality, knowledge and humor to really build an audience. Would definitely watch a series of videos like this
HILARIOUSSSSSS!!!!🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣MY BABY SAID “THAT AIN’T IT”!!!!🤣🤣🤣🤣🤣🤣🤣🤣🤣
These chefs are next level. Their ability to taste, identify, understand and articulate is quite impressive.
It’s awesome that they can appreciate these products.
As a dumpling fiend whose dumpling options are limited, this video was incredibly useful!
Agreed!
Agreed
you must book a trip to various cities in china, then japan. make it a dumpling/food focused trip
The way Chef Wang loudly said "365, how about zero!" made me laugh 😂
I was so shocked… I usually love WF stuff! 😭❤️
@@jasonstable Yeah but veggie dumplings with straight no flavor flour dough is like putting pasta on a pizza.
Appreciate how they were very realistic and not snooty with pretty much any of these
I’ve been watching too many Italians reacting to food, nice change of pace
Yes. I see too many specialists go on about, "this isn't how we do it" snobbery. Just facts, expectations due to known cooking styles, and science of cooking.
eh dumplings are a very cheap food in asia, nothing snooty about it, even in higher end places that do unique styles
18:26 “whoever made the filling for these dumplings should….probably…..find…..another…..job…” 😂😂😂
The Korean, pre-packaged mandu can be fried & then steamed like potstickers but they are ideally meant for Korean style preparation which is usually steaming or boiling in soups. This explains the thinner skin that has a tendency to harden when fried. When freshly handmade, the dough is rolled to the thickness desired for the style of preparation it will be used in.
In addition, Koreans like thick crunchy hard layer of Mandu skin. We are well trained eaters frankly speaking.
I love to put these or the mini ones (both bibigo) in my samyang ramens for a quick meal!
@@닥터콩 난 물만두 좋아하는뎅 ..
@@닥터콩 ??? 요즘 한국에선 매우 얇은 만두피가 인기에요.
각 회사마다 얇은 피 만두를 경쟁적으로 출시하고 있어요.
16:21 THE ANEMIC DUMPLING LMAOOOOOOOO
As anemic as those of us with Celiac. 😂
LITERALLY SAME HAHHAHAA
I WAS CRYING shes so funny
One of the best lines!
that was so funny lmao
Bibigo are my personal favorites. I really enjoy their mini "wonton" dumplings, but definitely trying the mandu next grocery trip!
Bibigo is the best!
I only use this brand. Add chicken broth, green onions and bock choy. Great quick soup
They go on sale every once in awhile at Costco
Same here. I did try a couple other Chinese brands at my store only because they were half the price of Bibigo, but I guess you get what you pay for. Love to throw a couple in with my Shin ramen! I will definitely look out for the Twin Marquis brand though, I've never seen it before.
I recommend the bulgogi ones! those are absolutely delicious
Please bring these three chefs back!!!
Makes me proud to have 2 Costco bags of the Bibigo Mandu in my freezer 😂
The Mandu ones are INCREDIBLE ❤❤
Same especially as a Korean I’m like please like the Bibigo ones because I love them lol
What flavor do you get?
I love Mandu dumplings.
Bingo mandoos are my favorite by far.
It's insane how they're truly experts at their field and they are very articulate. I find them very entertaining. Will definitely look for those brands the next time i hit the freezer section
"Vegetable crunchies"
Very articulate hehehe
Bibigo Mandu. I eat that all the time, but steam it. 1:1 soy sauce, vinegar and sprinkle it with black pepper to dip!
Soy source vinegar sugar and a little red-pepper powder = This receipt is the traditional Korean Mandu source.
Yeah steaming is the way to go with korean mandu
Soy sauce, vinegar, and my mom homemade TeoChew chili oil. Best dipping sauce for dumplings.
@theonlysin 你是潮州人嗎？😊😅
for sure this one, got it for the first time last month and it was great
Would love to see more videos of these three chefs. They were very knowledge by tasting the dumplings before even reading the packaging. I’m amazed !
I hope to see all three of these chefs again!
gosh they know their stuff. i love all three of these chefs. please bring them back!
Didn't realize how interesting it is listening to chefs analyze their food. Not all chefs, but these chefs in particular were both entertaining and enlightening.
these chefs really dont play with their dumplings🤣 they would roast so hard if its slightly unacceptable and i love them for it
These chefs are awesome. So refreshing to see content like this, where experts give such clear descriptions of the food item, and yet, so entertaining! Please make more content like this, and invite the same chefs (or similar ones).
I love how consistent their opinions are, no contradictions.
I wish they included the rectangular Bibigo dumplings! To me they are THE best frozen dumplings out there.
yesss love those
yes! my fav frozen dumpings. Bibigo is like "you know these are mass produced by machines anyway, we're just gonna make some rectangles instead of pretty crescents." makes them easier to pan fry too!
I tried most of them but, bibigo pork and vege is the champ.
The chicken Bulgogi by Bibigo are my fav by far… recommend
@@derfman Uhh, just saying but those rectangular shaped mandu are called 전병jeonbyeong which is a traditional type of Korean mandu. So it's not that much about the machine but actually are about tradition😅
These chefs sure know their Asian dumplings. My go to, Bibigo pork mandu. Plump and flavorful. I eat half a bag at a time.
probably one of the best detailed reviews by 3 experienced and knowledgeable chefs. excellent video!
Ok, maybe as a chef you can recognise if it's chinese, japanese or korean, but even identifying the brand, now THAT's crazy
When the one guy knew that it was gluten-free just by looking at it, crazy
I love how they can almost immediately identify if it's Chinese, Japanese, Korean, or AMERICAN, even though they are just frozen food.
Truly professional, unlike some arrogant TH-cam chefs.
Wow, the three brands I like Twin Marquis, Bibigo and TJ's. Excellent video. Loved the knowledge of the chefs.
Finally, someone teaching the proper way of eating soup dumpling by Chef Chris. Not the break the skin and pour the soup out. It defeats the whole purpose of having the soup in the dumpling.
wait people do that? smh
That was great and would love to see their take on more frozen food options.
As Korean, 11:04 that crispy edge is the reason you eat mandu!!!!!
사람에 따라 딱딱하게 느껴질 수는 있을 것 같아요 ㅋㅋㅋ
딱딱하긴 해요 ㅋㅋㅋ
For real for real.. I was like, throw it away like pizza crust!? Oh nuh uh~ 👌
I was super skeptical of Bibigo when it came out, given that they were heavily advertised in a K-Drama, but have been very impressed with their mandu and so glad we can get them in the US! They are the only dumplings my Korean hubby wants me to buy, and we've tried about half of these.
This was far and away the best of this style of video i've ever seen. These chef's have an impressive breath of knowledge and i hope they do more taste test and continue to share their knowledge with us.
LOVED these panelists, more please!
Chef Cheung has such a great New York "chef" voice. I trust him 😂
I love these vids! Will have to go try the Twin Marquis dumplings now. I was already a big fan of the Bibigo mandu-the difference in flavor between that and other frozen dumplings I’d been eating was incredibly noticeable the first time I tried them and I’ve been a fan since!
this is actually one of the most enjoyable food-related videos i’ve watched in a while! these chefs are so knowledgeable and it definitely shows 🙇♀️
I enjoyed watching these three so much. Very knowledgeable at their craft
I am going out to get the Twin Markquis and Bibigo tomorrow. I will do my own taste tests. I enjoyed this Chefs. Nice Job.
wow not only experties but also how these chefs elaborate is incredible
wow jason! one of my favorite masterchef contestants! what a treat! This is my favorite epicurious show! Please keep making these
Wei-chuan not being anywhere in here is a crime
Only one Chinese ethnicity brand is the crime. There are so many more. Kimbo, Synear, etc.
Was thinking the same thing
@@JTLee22 No one spends time filming this stuff for fun unless they are kids. This channel is likely being paid by these dumpling manufacturers to be involved in this review.
The way people be hyping up Bibigo in the comments speaks exactly to what type of video this is…
Thank you! I was thinking the same thing. My mom worked there for most of her career so I grew up to Wei Chuan products.
I am a dumpling addict. At any time, there are at least three brands of dumplings in my freezer. I eat them almost daily but I’m not able to identify the ingredients as accurately as these 3 chefs. Amazing how they can describe in detail what they detect in all the dumplings sampled! Bibigo is always a reliable brand to buy and I’ve been enjoying their “soup dumplings” since they first appeared at market a few years ago. And yes 365 is not a brand of dumpling you’d want to buy more than the first try. I think my own homemade dumplings can rate better than a few of the samples! But I can’t wait till I try Trader Joe’s.
homemade will always be better 🤍
Now I'm craving dumplings
Me too!!
Me too and coincidentally I actually have some frozen dumplings in my freezer! But this makes me want to buy a second brand and then try them side by side so I can have my own dumpling wars! And then I keep at it until one dumpling brand emerges victorious!
Really liked this chef lineup. Hope to see them more in the future.
Excellent topic. Nicely done. Nice balance of chef personalities. They made a great panel.
i don't live anywhere that has access to these brands, but i love watching these videos! the chefs' knowledge and guesses are amazing!
If you have a Whole Foods nearby, they carry some of these brands and Amazon groceries can be delivered to your place (they're under the same owner now).
So great seeing Chef Jason, loved him on Masterchef
Too kind!! Thank youuuuu! ☺️🙏❤️ Happy to share more food knowledge with everybody! 🤩
I love when chefs give us the science behind food quality.
I love these videos. The chefs really know their stuff and I get new brands to try. Thanks.
I absolutely love these videos. Helps me buy smarter knowing more expensive doesn't mean taste and to look at the ingredients! Please keep these videos coming!
Definitely not. It's like those expensive green fair trade chocolates are usually the worst tasting and flavorless.
As a Chinese , I love the way they commented on each brand, helpful to us too. 👍
5:30 I love cooking chemistry. It's so cool to know how much science is involved in making food. Also, as a Himalayan girly, I will always prefer momo over any other dumpling.
Love Chef Chris's New York accent.
These chefs seem so kind and are entertaining!
Bibigo is always best
I'm so glad I have dumplings in my freezer because there's no way I would watch this and not need to eat some 😂😂
Bibigo.
Love these Taste Panels, the chefs really know their stuff.
For those who have to do GF: It’s not a conventional method, but throw Feel Good’s potstickers in an oven/toaster oven for 15-18 minutes at 375. They have this as an alternative on their website, and the texture and browning are way better. No mush.
GF dumpling skin is a little bit like hargow, no?
@@daulahiftitah6461 at least looks similar
@@stanvanillo9831 because as far as I know, hargow skin isn't made with wheat flour, in which made it tricky to use due to the absence of gluten that's usually common in other types of dumplings (like jiaozi, potstickers, mandu, and xiaolongbao)
@@daulahiftitah6461 I’ve never tried that so I can’t say, but visually it seems similar? At least the way they prepared it for this video - the oven method makes the skin chewier and less prone to dissolving.
So, this is substituting for pan fry? Never heard of using oven...
🇨🇳 Jiaozi
🇯🇵 Gyoza
🇰🇷 Mandu
🇺🇸 Potsticker
They're not all the same. Each has different fillings and slightly different textures. My personal favorite is Bibigo. Always delicious.
Jiaozi is only boiled. 'Guotie' is the boiled and pan fried version that literally translates to Pot Sticker and is what gyoza is based on. They even said so in the video.
A couple of corrections:
🇨🇳+🇹🇼 Jiaozi
🇨🇳+🇹🇼 Potstickers
@@oldandcrankyman I stand corrected then. Thanks! 👍
Taiwan is not a country@@oldandcrankyman
My husband and I LOVE East Wind Snack Shop. Those dumplings are a MEAL.
Fantastic commentary with knowledgeable chefs. Really enjoyed this piece!
I am a Chinese and dumpling lover, thank you for choosing this topic! I love the chefs’ choices. I have Twin Marquis and Bibigo in my freezer all the time!
These folks are dumpling forensic scientists
I love Bibigo Bulgogi ❤
Too greasy.
BEST! Koreans are all about no funky ingredients, high quality products.
@pakhyun3777 what are "funky ingredients"?
@@he4rt5 I suppose it refers to 'undesirable/not for human consumption/debatable' materials that sometimes make their way into, often, Chinese products.
Although Chinese products are indeed more prone to such incidents than Japanese or Koreans, I believe most major companies are well up to standard nowadays.
THE BEST, especially with spicy sauce.
these 3 chefs were delightful to watch!
I really enjoyed watching this one. These chefs did a great job at being entertaining while still explaining the food to the viewers.
Wow, these chefs actually know their stuff, like how they immediately knew it was gluten free 😮
Wow, these chefs know their stuff and I love their humor! Very entertaining and informative at the same time. Would love to see more reviews like this.
Loved this group of chefs! Please bring them back for more reviews
I love this video & agree with their opinions on the ones I’ve tried. Please do this again but with the dumpling brands in Asian grocery stores, not American ones!!
That would be a lot. My store has 4 big freezers just for dumplings, four brands of shumai, I don't know how many different types and brands of sui jiao including the Japanese and Korean varieties, half a freezer just for all the baos and mantous....It could be a 2-hour video. Not saying I wouldn't watch it though.
It would have to be a multipart series to get through them all
There are an endless variety of bibigo flavors at my local Asian supermarkets. Maybe because CJ foods has a production plant here.
I love their sassiness!!! This was amazing!
I’m so glad to see an honest review of the MìLà dumplings, I’ve been seeing them on my feed everywhere😭
I learned about them when Simu Liu was telling Jimmy Kimmel about when his parents were housesitting for him and accidentally ate his trailmix edibles! So hilarious!!!
as a korean person, i came in to hear their review of bibigo and i'm glad it passed 😂 i've usually seen the standard bibigo mandu steamed!! but imo air-fried is also great! and microwave mandu got me through long nights at my university library's convenience store haha
What a great video. I can listen to these chefs talk about food all day.
Wow! These people are pros! Way beyond my ability! Awesome.
I thoroughly enjoyed rhe chefs commentaries. Please bring them back for future episodes.
OMGGGGGGGG it's Jason Wang I love him so freaking much!!!! His cooking in Masterchef was incredible. I swear the show couldn't show all his dishes in the competition because he was just so talented and way out of everyones league. I wanted him to win so bad.
I’m so impressed! They were able to identify what brand!
This has to be one of the funniest episodes I've watched.
That Chris Cheung guy most likely the same guy that showed Anthony Bourdain the 'secret' menus in American-Chinese food restaurant.
I was very impressed by the professionalism and knowledge of their skill. These chefs seem to know exactly what they are doing. 👍❤️😋
Twin Marquis all the way!! I knew they were IT after tasting the first one. Try the pork and shrimp flavor y’all! You won’t regret it.
You guys really have outstanding analysis.
I'm going to hit up my Asian market for Twin Marquis.
This video was fantastic. i loved the knowledge that you shared. I just enjoy food but your expertise is refreshing. Thank you!
As someone who loves frozen dumplings as an easy WFH lunch, this video was incredible! My go-to is the Haioreum peking fried dumplings, they've got plenty of vegetable varieties and they are very inexpensive, like $7-8 for 2.65lbs. Would love a sequel to this video with some more brands in there like Haireum or Pulmuone, or other varieties of these Asian brands
All three Chefs knowledge's on dumplings is sooo amazing. I've learned so much in this video.
The production of this video is amazing!
This is my favorite series currently . Give us more
Wow, these chefs were incredibly knowledgeable. I was seriously impressed. They're the real deal for sure.
"365 more like ZERO" 😭😭😭
"eat it like it's pizza and you don't like the crust" EXACTLY. i started doing this with the bibigo mandu on my own when i make the fried version. i prefer the steamed too! 😚
So enjoyable. I’m still smiling after watching
21:37 oof, that is a straight insult to pierogis AND Nasoya 😂
Omg. The crispy crust is THE BEST PART of mandu. I used to eat only the crust and my mom would get so upset loool
Best and most important video on TH-cam. I love dumplings.