Thanks for another very interesting video. I really love that you always share a complete Japanese meal. This is what I struggle most often with - assembling the sides and soups so that everything combines well and is neither too much nor too little. I hope you will make many more videos.
Thank you for your comment. In Japan, we have the concept of a menu, and we think about the quantity and balance of the entire meal, not just one dish. Furthermore, we don't just think about one meal, but also consider the three meals of the day as a whole. We'll do our best to upload more interesting videos in the future!
I love dumplings of all sorts (gyoza, siu mai, jiaozi, mandu, manti, ravioli, pierogi etc.) - no matter where they are from, and what filling they have. I prefer steamed dumplings over fried ones. The only technique I knew so far for steaming "asian" dumplings, is in a bamboo steamer. To steam them over a vegetable like you did here, is a new idea. I bet it tastes great, because the cabbage will add some flavor.
I like dumplings too. It's a bamboo steamer called a “seiro”. At Taiwanese restaurants, they often steam dumplings in a seiro. At home, dumplings are usually pan-fried and steamed, and shaomai like the ones in this video are often made in a metal steamer. However, many households don't have a steamer, so I made them using a pan and Chinese cabbage this time. The flavor of the Chinese cabbage also adds to the flavor of the shaomai, and the flavor of the shaomai also transfers to the Chinese cabbage, making it delicious.
Thanks for another very interesting video. I really love that you always share a complete Japanese meal. This is what I struggle most often with - assembling the sides and soups so that everything combines well and is neither too much nor too little. I hope you will make many more videos.
Thank you for your comment. In Japan, we have the concept of a menu, and we think about the quantity and balance of the entire meal, not just one dish. Furthermore, we don't just think about one meal, but also consider the three meals of the day as a whole.
We'll do our best to upload more interesting videos in the future!
I love dumplings of all sorts (gyoza, siu mai, jiaozi, mandu, manti, ravioli, pierogi etc.) - no matter where they are from, and what filling they have. I prefer steamed dumplings over fried ones. The only technique I knew so far for steaming "asian" dumplings, is in a bamboo steamer. To steam them over a vegetable like you did here, is a new idea. I bet it tastes great, because the cabbage will add some flavor.
I like dumplings too. It's a bamboo steamer called a “seiro”. At Taiwanese restaurants, they often steam dumplings in a seiro. At home, dumplings are usually pan-fried and steamed, and shaomai like the ones in this video are often made in a metal steamer. However, many households don't have a steamer, so I made them using a pan and Chinese cabbage this time. The flavor of the Chinese cabbage also adds to the flavor of the shaomai, and the flavor of the shaomai also transfers to the Chinese cabbage, making it delicious.
The food always looks so good! Do you ever make meals with leftovers or do you try not to have any?
Thank you for your comment.
I sometimes make dinner using leftovers in the fridge. Of course, I also try to buy enough food to eat.
Oh, it's like Chinese siu mai!
That's right, this is the food called shumai in Japan!