Hi Chef John :] love the show, I like your recipes, I tried the regular dumplings from your other video, I have a suggestion for you (I can tell you enjoy experimentation). I didn't have any fresh cabbage to make the filling because I made some sauerkraut with the cabbage I had. I simply took the freshly made sauerkraut, washed it and diced it for the filling. I found that the cabbage was much crunchier in the final dumpling :) this is because the process of making sauerkraut often makes the cabbage crunchier. Whether you like this texture in your dumpling is another thing...but I found it delicious.
Would gluten free AP flower work in this or would you need to add a little xanthan gum to still give it that strechy lovey dumpliny feel? If you feel what I am asking.
So you know... the AllRecipes version of this has 4 teaspoons of kosher salt in the filling, where your Blogspot recipe only calls for 2 tsp. Unfortunately, *AllRecipes* was the link I clicked on and sadly, the salt made the dumplings inedible. Just so you know. We've made so many of your other recipes - all turned out AWESOME. You might want to adjust the notes in the AllRecipes version, so others don't make the same mistake. Love your channel!!
Hi Chef John. I just wanted to say I haven’t watched your videos in awhile but one popped up on my feed and it gave me goosebumps because you taught me how to cook when my mom was in jail when I was 14. I would watch your videos only and I learned how to make dinner for my family. I’m now 21 and in college and I live by myself. I’ve worked in many restaurants and get so many compliments for my cooking. I’m kinda crying writing this? I’m definitely gonna make this recipe. You’re still the same as when I was 14❤️ well better but still.
Chef John, I've been severely depressed for years. Your videos are one of the reasons I still want to go to culinary school and learn how to cook. Some day, when I'm better. Thank you for putting out such wonderful and informative videos and blogs. I love all your puns and wordplays.
I know this comment is 3 years old, but I want you to know that you don't have to wait until you are not struggling. Whatever small effort you can do now is worth it. Whether is learning a skill or just enjoying something nice you own. You are living your life right now. Waiting for better times means a lifetime of waiting. Do what you can. Enjoy it. And later on if you can do even more, that's fantastic too.
i hope you went, i was severely depressed for years too, after much effort im getting my life back ,i hope you can do the same or already did the same.
I love how Chef John isn't sure at the end of the video, exactly how to describe this dish. That's him cooking. After all, he is the 'Chef John' of 'Making it up as he goes along'.
Jean-Simon Lavallée - No he was kidding you. It was actually the freakishly small wooden spoon but the bowl was also freakishly small as is the person that he got to actually have their hands in the shot.
@@epistte I want to see a competition between Chef John from "Food Wishes" and John Townsend from "Townsends", we could call it "The War of the Johns" to see who's the most wholesome TH-cam chef.
I'm a remarkably lazy person, and the one thing that has always turned me off from making dumplings is having to pinch and roll each individual one. This is a serious life hack that I love, I'll definitely be trying these soon!
Made these yesterday, they were amazing thanks a lot! I just added sliced shiitake to the broth. I was feeling a bit blue and making them made me feel better. Thanks for the inspiration!
Your dumpling looks a lot like my grandma's! The dough is pretty much the same, and she said that ideally, you want your hand clean, and the bowl clean by the time you're done kneading (i.e. nothing sticky left behind). Filling-wise, the pork, garlic, ginger, and chive is the same, but she also adds shredded Chinese cabbage (for a bit of crunch), minced raw shrimp (for a bouncier texture), a chunk of diced raw shrimp, and cooked Chinese glass noodles cut into small pieces. She also marinates the minced pork with Chinese cooking wine, sugar, and soy sauce.
This recipe amazes me because I just made dumplings the other day with that exact filling, aside from adding Tofu and sauteed Mushrooms...and I was just basing it off a completely different recipe which didnt call for even half of that....Chef John is magical, I say!
Cannot wait to try making these! Thank you Chef John your recipies always make my day :) The french omelette video has redefined everything. My life is now divided into bfo (before french omlette) and afo (after french omelette) eras.
Make these a lot with the exception that I add about a tablespoon of oyster sauce and a pinch of sugar into my pork. This is an amazingly satisfying dish! Well done Chef!
Ordered my Chef John merch and I couldn't be happier! So so soooooo thrilled to finally be able to give back to you in some way besides likes and watching ads. You never fail to make me feel better, thank you Chef John, I'll basically be living in my 'collectors item' Food Wishes merch!
Phatback Beat, I had to check the comments first to see if anyone caught that ‘ice-box’ ... Brings me back to the Andy Griffith show. We just watched the episode where Opie asked his dad what people did before there were refrigerators. 🥶😄 🤠 🎣
Great recipe chef john, the only thing i do different is i always use low sodium soy sauce, easier to control the salt/sodium taste, and when frying in the pan , since they are pork dumplings i use appx. a 50/50 mix of bacon grease to vegetable oil, really gives it more flavor prior to simmering in chicken stock.
And I was just on the blog looking for something interesting to cook.... Now I just need soy sauce, green onions, chicken broth, and most importantly ground pork lol
Nice one Chef. If you want to save even more time use won ton wrappers pre cut in squares, two spoons for the mix and one hand closing method. You can knock out hundreds, again, they dont look fancy pancy but its pretty easy.
I made this for dinner last night. It was amazing, even though I had to substitute a couple of ingredients. Also, I made the dough with my stand mixer.
Love how easy this is. Love that you pan-fried the dumpling first before boil-cooking the dumplings. That's a new method to me. I get tired of either pot-sticking method or just boil method. Luv ya, Chef John.
My mom makes dumplings in a similar method and calls them "chopstick dumplings" because instead of using her hand plus a knife/bench scraper, she just presses and wiggles around the side of a chopstick until the pressure forcefully cuts it. This makes them seal a little bit more, but like you said, them being perfectly sealed doesn't really matter much.
Love this fast method. Normal process is quite exhausting for one person (especially when a small kid is around calling for attention). Will try this soon!
Hey Chef John my daughter loves your channel. And says if your going to be releasing merchandise. That you should turn your ending song into a ring tone. She wants to put it on her phone lol!
I can actually help you. Its NOT a public domain tune. It's called Down the Path by Henry Shanahan and may be purchased for download on Amazon here www.amazon.com/Down-Path-Henry-Shanahan/dp/B07SXBKL7B and listened to on TH-cam here th-cam.com/video/34gpwQjFxxI/w-d-xo.html
@@FIREBRAND38 Unless there's some time travel going on here, it's not the version you linked to. Chef John has been using this song since at least 2007. First use post I found it on was his Peach and Mozzarella Bruschetta on Aug 30, 2007 (th-cam.com/video/fIV11ofDzE0/w-d-xo.html). That doesn't mean it's in the public domain though, also doesn't mean it's not. A quick search couldn't find anything on it's original release date.
this method is a mix of dumpling soup and gyoza which i instantly recognize with the filling (aside from the thumbnail) which i friggin love. gyoza is a godsent dish
Dear Chef John you may want to check out Swabian Dumplings (in German: Maultaschen) this may give you some more ideas on the subject. There are the traditional recipes but there are also a lot of modern variations or simply family recipes. By the way, traditional one's are huge compared to your's. One of them may simply fit into the palm of your hand. And they are sometimes eaten differently. They could be served with a nice broth similar to what you showed us. Or they may be served without broth. After just simmering in broth until done, the dumplings are shortly moved around (I'm sure I forgot the English expression for it) in a pan with butter and caramelized onions just until all dumplings are covered in butter without browning them and then served with the onions.
I just bloody love you Chef John. You heard my thoughts and delivered this most desired recipe to a lazy home cook. TONIGHT LAZY PORK DUMPLINGS AT MINE YO
Dear Chef John regarding the "Chef John Merchandise" (post earlier this week) I would Love to have a Freakishly small freakishly small wooden spoon signed by You ❤️ For Christmas 🎅🎄
That dough is something we use all the time in Labrador! You put it on partridge your about to roast (hunted the day of of course!) and what you got at the end is this really dense but delicious dough on the top of your partridge that soaks up all the juices and it’s great!!!
Now that I've seen your "karate chop" dumpling dividing method, I feel like I should've figured that out before. It's brilliantly simple. Maybe even I can make these!
So I've heard that dumplings still cook perfectly fine if you freeze them after forming, I'm definitely gonna give this a go and test freezing a batch of it. Definitely don't care about that perfect presentation and the time commitment has always made me wary of making them again, so definitely gonna give this method a go
Oh I have been looking forward to this since you teased it; I’m so excited to try it! I have been on a dumpling jag for a month, and I’ve always wanted to try a soup dumpling but can’t get them where I live. Thank you, Chef John!!! This is so happening next weekend. (I already have lasagna in the fridge waiting to be baked for this weekend 😩)
Just made these and the dumplings were absolutely amazing. Wife said these are restraunt quality dumplings. Only problem I ran into was I suck at rolling dough but I powered through and it worked out. Cant wait to try some more of your recipes.
So I just made this for dinner, it took longer than i expected to do everything. But it was very good. I would definitely make again. I did the karate chop method on the first roll, after that, I used a chopstick to press them, and them came out much better. Took me about 2 hours start to finish. Maybe could go faster with extra hands in the kitchen. Anyways, definitely a good meal for soup season!
Well sir, I have stolen many of your tips over the years. THIS is the first one I will readily, and allegedly, admit to. I have long ago given up on being surprised by your brilliance. You have once again raised the bar! Aloha from Hilo, Hawaii!
The best soup dumpling I’ve ever tasted are the Xiao Lao Bao from Din Tai Fung.. I can’t wait to try these and taste if they’ll be the passable homemade substitute! 😋😋
Some cooks actually say to mix the pork up real good so you get a nice chewy rubbery texture. So Chef John is absolutely not wrong about over mixing the meat filling, but one could say more broadly, mix it less to make it tender or more to make it chewier, if you like it that way.
Check out the recipe: www.allrecipes.com/Recipe/276226/Lazy-Pork-Dumplings/
Hi Chef John :] love the show, I like your recipes, I tried the regular dumplings from your other video, I have a suggestion for you (I can tell you enjoy experimentation). I didn't have any fresh cabbage to make the filling because I made some sauerkraut with the cabbage I had. I simply took the freshly made sauerkraut, washed it and diced it for the filling. I found that the cabbage was much crunchier in the final dumpling :) this is because the process of making sauerkraut often makes the cabbage crunchier. Whether you like this texture in your dumpling is another thing...but I found it delicious.
Would gluten free AP flower work in this or would you need to add a little xanthan gum to still give it that strechy lovey dumpliny feel? If you feel what I am asking.
So you know... the AllRecipes version of this has 4 teaspoons of kosher salt in the filling, where your Blogspot recipe only calls for 2 tsp. Unfortunately, *AllRecipes* was the link I clicked on and sadly, the salt made the dumplings inedible. Just so you know. We've made so many of your other recipes - all turned out AWESOME. You might want to adjust the notes in the AllRecipes version, so others don't make the same mistake. Love your channel!!
Hi Chef John. I just wanted to say I haven’t watched your videos in awhile but one popped up on my feed and it gave me goosebumps because you taught me how to cook when my mom was in jail when I was 14. I would watch your videos only and I learned how to make dinner for my family. I’m now 21 and in college and I live by myself. I’ve worked in many restaurants and get so many compliments for my cooking. I’m kinda crying writing this? I’m definitely gonna make this recipe. You’re still the same as when I was 14❤️ well better but still.
Chef John, I've been severely depressed for years. Your videos are one of the reasons I still want to go to culinary school and learn how to cook. Some day, when I'm better. Thank you for putting out such wonderful and informative videos and blogs. I love all your puns and wordplays.
I know this comment is 3 years old, but I want you to know that you don't have to wait until you are not struggling. Whatever small effort you can do now is worth it. Whether is learning a skill or just enjoying something nice you own. You are living your life right now. Waiting for better times means a lifetime of waiting.
Do what you can. Enjoy it. And later on if you can do even more, that's fantastic too.
i hope you went, i was severely depressed for years too, after much effort im getting my life back ,i hope you can do the same or already did the same.
"I gave cayenne they day off...."
Who are you and what did you do to the real Chef John?
Shhh shh... he said Korean Chili Flakes.... that's Cayenne's hot Korean cousin >.>
And a regular sized wooden spoon? I fear for Chef John’s safety!
Cayenne doesn't get a day off. Unsubscribed.
@@dorothyyoung8231 He's all but sending us subliminal smoke signals!! 😫🤔
I was just about to comment this myself! XD
I'm lazy, I like pork dumpling, it's a match made in heaven!
Love those soup dumplings as well. Once had an unlimited amount of them. I ate 42 pcs....... Got sick of them for a while.
Lance Lindle Lee lol good effort 👍👍
I love how Chef John isn't sure at the end of the video, exactly how to describe this dish. That's him cooking.
After all, he is the 'Chef John' of 'Making it up as he goes along'.
👏🏼👏🏼
NAILED IT!! 😁
hey thats pretty good
Wow, i can't believe he has such a normally sized wooden spoon!
Jean-Simon Lavallée - No he was kidding you. It was actually the freakishly small wooden spoon but the bowl was also freakishly small as is the person that he got to actually have their hands in the shot.
@@tuppybrill4915 Lmfao. Great response
Thats what she said, who is she you ask? Cayenne
I feel like “I’ve given cayenne the day off” was the code to “I’m being held hostage”
Oh babe. Are you Hispanic? Me too 😍
You two dudes are sick.
@McKittrick Hyatt are you hot? I'm hot. Can we know each other?
@McKittrick HyattCool story.
@McKittrick Hyatt why do you keep typing
Fun fact: the long dumpling is actually an adult and should thus be called a "dump"
😂😂
Dumpling in the streets but a dump in the bed
Nice 😄😂
A win!
*appluads*
Cayenne is the other room, looking pissed off. Talking on the phone to its mother. "The day off... that's rich. Kenji would appreciate me!"
Food Wishes vs Serious Eats. I can see the feud right now...........
@@epistte I want to see a competition between Chef John from "Food Wishes" and John Townsend from "Townsends", we could call it "The War of the Johns" to see who's the most wholesome TH-cam chef.
Arthas Menethil Jon.
Chef John and I have very different definitions of lazy
Koji 888 ew. Rise above
😂😂😂
same here... i was like waaaaay to much work for being called lazy!
I'm a remarkably lazy person, and the one thing that has always turned me off from making dumplings is having to pinch and roll each individual one. This is a serious life hack that I love, I'll definitely be trying these soon!
"And I've given cayenne the day off"
Korean chili flake has entered the conversation
Aaron Sakulich,
Clever 😄👍
and finely chopped Thai Bird Eye's ............
Made these yesterday, they were amazing thanks a lot! I just added sliced shiitake to the broth. I was feeling a bit blue and making them made me feel better. Thanks for the inspiration!
this is a historic occasion: CHEF JOHN GAVE CAYENNE PEPPER THE DAY OFF
truly amazing!
Surprising since I'm pretty sure i've seen him throw cayenne in some desserts. I wouldnt be surprised if he snorts the stuff like cocaine.
Your dumpling looks a lot like my grandma's! The dough is pretty much the same, and she said that ideally, you want your hand clean, and the bowl clean by the time you're done kneading (i.e. nothing sticky left behind).
Filling-wise, the pork, garlic, ginger, and chive is the same, but she also adds shredded Chinese cabbage (for a bit of crunch), minced raw shrimp (for a bouncier texture), a chunk of diced raw shrimp, and cooked Chinese glass noodles cut into small pieces. She also marinates the minced pork with Chinese cooking wine, sugar, and soy sauce.
masterimbecile god bless her. Saving your grandmas recipe. TY
Great. It's almost midnight and I desperately want to try this now. 😄
Glass noodles kinda weird me out
Your grandma's are the 'Not At All Lazy' pork dumpling soup!! Make note of everything she does!
This recipe amazes me because I just made dumplings the other day with that exact filling, aside from adding Tofu and sauteed Mushrooms...and I was just basing it off a completely different recipe which didnt call for even half of that....Chef John is magical, I say!
He's a mind reader, that's for sure!! 🙌🏼
It's a standard "Chinese" dumpling filling. The lazy part wasn't making it - it's as much work as normal - but coming up with it.
I love all things dumplings. But, the comments alone make coming here worthwhile!
I like these with the addition of chopped water chestnuts.
really lazy dumplings is buying a package of wantons wrappers at the market
Cannot wait to try making these! Thank you Chef John your recipies always make my day :) The french omelette video has redefined everything. My life is now divided into bfo (before french omlette) and afo (after french omelette) eras.
This is one of his best recipes I have tried. Simple and delicious.
Make these a lot with the exception that I add about a tablespoon of oyster sauce and a pinch of sugar into my pork.
This is an amazingly satisfying dish!
Well done Chef!
Ordered my Chef John merch and I couldn't be happier! So so soooooo thrilled to finally be able to give back to you in some way besides likes and watching ads. You never fail to make me feel better, thank you Chef John, I'll basically be living in my 'collectors item' Food Wishes merch!
Just made these! They turned out great! Looking forward to tinkering with the filling to make pizza dumplings, chilli dumplings, and curry dumplings!
I already did a dumpling pun today! Keep up the amazing work Chef John, we love you!
Not just a recipe, but a technique to make homemade pizza rolls! Awwwwww yeaaaaaaaaah
RIGHT!?!
You mean "Haaaaaewwwwwyeaaaaaaaaa"
A good hearty soup for fall and winter.
An “ Ice Box “ blast ! Love it.., I’m watching this seated in my Davenport.
Phatback Beat,
I had to check the comments first to see if anyone caught that ‘ice-box’ ... Brings me back to the Andy Griffith show. We just watched the episode where Opie asked his dad what people did before there were refrigerators.
🥶😄 🤠 🎣
@@grapetomatogirl2141 Reminds me of The Honeymooners!! 👌🏼
Grape TomatoGirl
Ha.., yep.., I still use my grandmothers terms to tease my teens.
Mom.., what is cream rinse ?😫
Phatback Beat,
Woah! I remember that one!
Whipper-snappers is what I’d call my kiddos when they were younger. Now, it’s what I call my grandkids
😄
Great recipe chef john, the only thing i do different is i always use low sodium soy sauce, easier to control the salt/sodium taste, and when frying in the pan , since they are pork dumplings i use appx. a 50/50 mix of bacon grease to vegetable oil, really gives it more flavor prior to simmering in chicken stock.
As a Chinese I found this video an inspiration defining the dumpling , the lazy and the soup
I made this today. It was easy and it tasted lovely. Thank you❣️
Wow, Lazy Pork Dumplings look amazing and so savory. I must try this recipe. Thanks, Chef John!
And I was just on the blog looking for something interesting to cook.... Now I just need soy sauce, green onions, chicken broth, and most importantly ground pork lol
Or beef, chicken, or turkey.
Or just go to your favorite Chinese restaurant and order something similar.
Chef John has the scoop on lazy pork dumpling soup.
Love this one!! 👏🏼👏🏼
Nice one Chef. If you want to save even more time use won ton wrappers pre cut in squares, two spoons for the mix and one hand closing method. You can knock out hundreds, again, they dont look fancy pancy but its pretty easy.
Now this seems like something I’d not only like immensely, it also looks like something I’d be able to make
That's the most complicated way I've ever seen anyone make a lazy dough, and yet I love you.
I made this for dinner last night. It was amazing, even though I had to substitute a couple of ingredients. Also, I made the dough with my stand mixer.
Love how easy this is. Love that you pan-fried the dumpling first before boil-cooking the dumplings. That's a new method to me. I get tired of either pot-sticking method or just boil method. Luv ya, Chef John.
He does it again!! I can’t wait to do this chef I’ve been doing it wrong for YEARS
Oh Chef John, You had me at Lazy....
Yesss, they're super super tasty. My favorite😍😍😍
My mom makes dumplings in a similar method and calls them "chopstick dumplings" because instead of using her hand plus a knife/bench scraper, she just presses and wiggles around the side of a chopstick until the pressure forcefully cuts it. This makes them seal a little bit more, but like you said, them being perfectly sealed doesn't really matter much.
I'm gonna do this tomorrow!!! Gotta feed my brother who can't cook for shit.
Anyone can cook, and he's pretending because he's lazier than these lazy pork dumplings.
😂
On behalf of lazy brothers who don't cook, thanks 😂
Well your still cooking, so it doesn't matter if your brother can or not.
‘... since I gave Cayenne the day off.’
Chef John was obviously one of the Area 51 Raiders that were caught and replaced by an alien.
Brilliant! Especially if you're just cooking for yourself and don't care about presentation. Yum!
You reminded me of my Asian Grandma who cooks with a lot of garlic and onions in food. And you're both right, you don't get sick as much! 😃
I'm eating this head of garlic, just for Chef John!
Sometimes homely food just tastes better than visually perfect food.
Love this fast method. Normal process is quite exhausting for one person (especially when a small kid is around calling for attention). Will try this soon!
Hey Chef John my daughter loves your channel. And says if your going to be releasing merchandise. That you should turn your ending song into a ring tone. She wants to put it on her phone lol!
It's a public domain theme. I doubt he can sell it.
I can actually help you. Its NOT a public domain tune. It's called Down the Path by Henry Shanahan and may be purchased for download on Amazon here www.amazon.com/Down-Path-Henry-Shanahan/dp/B07SXBKL7B and listened to on TH-cam here th-cam.com/video/34gpwQjFxxI/w-d-xo.html
@@boscopit If you don't know don't guess.
@@FIREBRAND38 Unless there's some time travel going on here, it's not the version you linked to. Chef John has been using this song since at least 2007. First use post I found it on was his Peach and Mozzarella Bruschetta on Aug 30, 2007 (th-cam.com/video/fIV11ofDzE0/w-d-xo.html). That doesn't mean it's in the public domain though, also doesn't mean it's not. A quick search couldn't find anything on it's original release date.
@@FIREBRAND38 It is a royalty-free piece, so you're right that it's not public domain, but if you're buying it you're getting ripped off.
I made these tonight and they were awesome. I found that smaller dumplings worked better for my stovetop/skillet combo. YRMV.
this method is a mix of dumpling soup and gyoza which i instantly recognize with the filling (aside from the thumbnail) which i friggin love. gyoza is a godsent dish
what you need to add is some good garlic chili oil. ohhh the glory of chili garlic oil
I have only warm fuzzy feelings for your content and delivery. I get you
Oh I love this method! Genius! Thanks, Chef John!
You are the cayenne in my life, chef John. Thank you for being you :D
And somewhere, an asian grandma got an aneurysm as soon as chef John started rolling out that piece of dough.
lalalandhigh Tell her it’s ravioli.
O John, you beautiful bastard.
Thank you!
I've been wanting dumplings all week and this made me so hungry
Dear Chef John you may want to check out Swabian Dumplings (in German: Maultaschen) this may give you some more ideas on the subject. There are the traditional recipes but there are also a lot of modern variations or simply family recipes.
By the way, traditional one's are huge compared to your's. One of them may simply fit into the palm of your hand. And they are sometimes eaten differently. They could be served with a nice broth similar to what you showed us. Or they may be served without broth. After just simmering in broth until done, the dumplings are shortly moved around (I'm sure I forgot the English expression for it) in a pan with butter and caramelized onions just until all dumplings are covered in butter without browning them and then served with the onions.
First time viewer. Excellent quality video. Very easy to follow, thorough instructions. Very enjoyable narration. Subbed!
I am after all the Chef John of getting my dumpling on.
I LOVE these "lazy ways to make super delicious but traditionally very tedious" recipes (the chile relleno pancake was also a revelation).
I love soup dumplings. I'll be giving them a try.
Icebox! Love it. 💜
Great video thanks! An authentic variation is to add chopped raw shrimp to the pork, which sounds like it wouldn't go together but absolutely does!
I made your potato salad and my family lived it ,Thanks Chef John.
I just bloody love you Chef John. You heard my thoughts and delivered this most desired recipe to a lazy home cook. TONIGHT LAZY PORK DUMPLINGS AT MINE YO
Bleeding brilliant, I’ll be attempting that this evening.👍🏻
Dear Chef John regarding the "Chef John Merchandise" (post earlier this week) I would Love to have a Freakishly small freakishly small wooden spoon signed by You ❤️ For Christmas 🎅🎄
That dough is something we use all the time in Labrador! You put it on partridge your about to roast (hunted the day of of course!) and what you got at the end is this really dense but delicious dough on the top of your partridge that soaks up all the juices and it’s great!!!
Now that I've seen your "karate chop" dumpling dividing method, I feel like I should've figured that out before. It's brilliantly simple. Maybe even I can make these!
So I've heard that dumplings still cook perfectly fine if you freeze them after forming, I'm definitely gonna give this a go and test freezing a batch of it. Definitely don't care about that perfect presentation and the time commitment has always made me wary of making them again, so definitely gonna give this method a go
Reminds me of Maultaschen which is a german recipe that also features pasta/dumplings with a filling (usually meat but there are also veggie ones)
Oh I have been looking forward to this since you teased it; I’m so excited to try it! I have been on a dumpling jag for a month, and I’ve always wanted to try a soup dumpling but can’t get them where I live. Thank you, Chef John!!! This is so happening next weekend. (I already have lasagna in the fridge waiting to be baked for this weekend 😩)
Just made these and the dumplings were absolutely amazing. Wife said these are restraunt quality dumplings. Only problem I ran into was I suck at rolling dough but I powered through and it worked out. Cant wait to try some more of your recipes.
So I just made this for dinner, it took longer than i expected to do everything. But it was very good. I would definitely make again. I did the karate chop method on the first roll, after that, I used a chopstick to press them, and them came out much better. Took me about 2 hours start to finish. Maybe could go faster with extra hands in the kitchen. Anyways, definitely a good meal for soup season!
Man, just saying ice box brought back a bunch of childhood memories, haven't heard that in so long. Thanks Chef John for the nostalgia
It's time to short stock of Cayenne makers. Come Monday it will be a blood bath in the stock market all because of you Chef John!
this is genius chef john. thank you!
We love you, Chef ♡.
as someone who enjoys sewing, i loved the "onions cut on the bias".
U make these recipes so easy to do, thanks chef John
Perfect food for covid19 lockdown!
Stay safe all.
Well sir, I have stolen many of your tips over the years. THIS is the first one I will readily, and allegedly, admit to. I have long ago given up on being surprised by your brilliance. You have once again raised the bar! Aloha from Hilo, Hawaii!
Thanks!🏆😄
Why am i watching stuff like this at night, and therefor getting extremely hungry.
You are the king of your lazy pork dumpling Chef John!
"Ice box?" Chef John, you retro son of a gun!
How do you tell when the pork dumplings are done boiling in the soup? Gosh they look delicious.
Best way to start my day
Please make a video on HOT AND SOUR SOUP! Thank you .
I was convinced he had, but I didn't find it.
I've been waiting for something like this!! Thanks Chef John 💛
The best soup dumpling I’ve ever tasted are the Xiao Lao Bao from Din Tai Fung.. I can’t wait to try these and taste if they’ll be the passable homemade substitute! 😋😋
Wow... that look so good and easy to make! 😍
Some cooks actually say to mix the pork up real good so you get a nice chewy rubbery texture. So Chef John is absolutely not wrong about over mixing the meat filling, but one could say more broadly, mix it less to make it tender or more to make it chewier, if you like it that way.
this looks so yummy. i am going to try to make this with ground chicken since we don't eat pork or beef. hope it turns out good. thanks chef john.
I need to make this! My husband won't understand,but I bet he will like them.
Garlic is helpful because the allicin...Who’s better than us, huh, Vinnie?
I was so sad when Vinnie left Brad for Andrew.
Hahaha yesssssssss
Yeah, a shout out to Bon Appetit!