Marion! I live in South Africa and my niece and I just LOVE your style, flavours and recipes. We’ve been happily pen palling recipes and pics to each other for months. Recently my brother came over from Oz and brought two of your rather scarce recipe books for us. We’re so excited. Totally starting with a weekend of dumpling making as soon as she has hols from Uni. Many blessings to you and the special quality of our hedonistic life you have brought us. Keep up the marvellous work and esp the charming humour. ❤️
Oh wow! Thank you for the lovely comments and what a nice brother you have! I’m so happy to hear you’ve been enjoying my recipes. And videos. I hope my cookbooks bring you so much more joy and deliciousness!!! Xx
@@Marionskitchen Is there a reason why you don't opt to take out the intestinal tract out of the prawns, if I may ask? It's more or less a vein of shrimp poop.
Very nice dish, If you want to lift the Dumplings to the next level try Japanese Black Vinegar, I have been using both for long time the Japanese definity has the edge.
Dumplings are just precious! I love your recipes and cooking style💯🖤 I grew up with lao food. After moving out, I quickly learned there's just certain flavors I can't be without and must learn for myself as a first gen in. the US. Big thanks from Michigan!
Just spectacular looking dumplings, Marion! One can only imagine the flavors washing over your tongue, teasing those eager taste buds. I want to make these, to see them and eat them and smell the exquisite fragrances permeating the kitchen. I can only imagine what the deliciousness smells like. 💕💕💕
I made your chili oil a while back, we have a really big Asian grocer so I can get just about anything you ever mention. That stuff blows the top of your head off, I love it.
Marion, I love your dumplings, can you please make some GF wrappers ? As many celiacs are missing out on dumplings. I do adjust your recipes by using GF condiments when possible. Many thanks, watching from Australia 🇦🇺
I need to make more dumplings! Formy chili sauce, I'm combining sambal öelek with sugar, soy sauceand a few drops of sesame oil. Gonna grate in some garlic, today ;-= To avoid pork in the filling, I substtute it with chicken of turkey. (Preferably thigh. I'm a thigh boy.) Greetings from the far north of Germany!
I know a lot of traditional dumplings have chestnuts (or some other crunchy thing) but it really throws me off when my dumplings have tiny bits of crunch
It shouldn’t be a detectable crunch like how you would expect from nutty pieces. The chestnuts are often substituted by shiitake mushrooms (rehydrated from dried) as they should give the same texture. I usually go with shiitake mushrooms as I love them and always have them on hand and have made without them and definitely tasted a weird goop Edit as I forgot to add the main point which is that it should not be crunchy but the texture of the shiitake mushrooms diced small is a springy but squishy bounce! I did have a slightly crunchy texture once because I was too lazy to dice it well (just use a food processor now) and more importantly I think was not rehydrating the dried shiitake mushrooms properly so it was hard and big chunks! Can imagine something similar with the chestnut potentially
#DK IF IM GONNA GO GET SOME FROM TYE GROCERY STORE; OR THE TAKE OUT TONIGHT*... #THEYRE A LITTLE LAZY ON THIER WONTONS AROUND HERE, & IF THEY AREN'T; THEY'RE BORINGLY MEDIOCRE*. #& I DK WHAT I WANT....😫😩🧐😒😒😒😭
My wife is Japanese. She made gyoza for me to eat. Excellent. Your process is exactly the same as the original. I made dumplings wangton at home only 15 min. Only can say Delicious more than shop🤣🤣🤣🤣
Marion! I live in South Africa and my niece and I just LOVE your style, flavours and recipes. We’ve been happily pen palling recipes and pics to each other for months. Recently my brother came over from Oz and brought two of your rather scarce recipe books for us. We’re so excited. Totally starting with a weekend of dumpling making as soon as she has hols from Uni. Many blessings to you and the special quality of our hedonistic life you have brought us. Keep up the marvellous work and esp the charming humour. ❤️
Oh wow! Thank you for the lovely comments and what a nice brother you have! I’m so happy to hear you’ve been enjoying my recipes. And videos. I hope my cookbooks bring you so much more joy and deliciousness!!! Xx
Hi I am from SA too, I love Marion's channel. Inspo all the time 🔥
Marion's recipes are always the best. May God bless her and her family.
Thank you so much, hope you have a great day 😊 -Team Marion's Kitchen
@@Marionskitchen Is there a reason why you don't opt to take out the intestinal tract out of the prawns, if I may ask? It's more or less a vein of shrimp poop.
I became dumpling addicted during lockdown because of Marion. I love it. 💕
Cheerio! Welcome to Marion's Kitchen, hope you enjoy our channel 😁 -Team Marion's Kitchen
Oh my God I hear it crunching while you’re eating it. My mouth is watering. I love the slow motion video. Beautiful Marion.
Very nice dish, If you want to lift the Dumplings to the next level try Japanese Black Vinegar, I have been using both for long time the Japanese definity has the edge.
my two faves dumplings and Marion's kitchen
I love dumplings anyway you fix them 🥰
Dumplings are just precious! I love your recipes and cooking style💯🖤 I grew up with lao food. After moving out, I quickly learned there's just certain flavors I can't be without and must learn for myself as a first gen in. the US. Big thanks from Michigan!
Marion did a pantry pad Thai, with some surprising ingredients. I tried it and it was fantastic!!!
You can never make or eat too much dumplings. All day everyday. I never had interest in making my own dumplings until I came across your videos 💜🌸
Glad we make you like dumplings more! -Team Marion's Kitchen
I love how you season up the stock! I always have ginger on hand and spring onions, so I'm well on my way to try this!
Hope you enjoy! Definitely should try them once -Team Marion's Kitchen
Love this! I could eat dumpling n noodles every day! Some more veggie options appreciated..thanks so much. Love u 👩🏻🍳Marion! ❤️
Just spectacular looking dumplings, Marion! One can only imagine the flavors washing over your tongue, teasing those eager taste buds. I want to make these, to see them and eat them and smell the exquisite fragrances permeating the kitchen. I can only imagine what the deliciousness smells like. 💕💕💕
I made your chili oil a while back, we have a really big Asian grocer so I can get just about anything you ever mention.
That stuff blows the top of your head off, I love it.
That is awesome! -Team Marion's Kitchen
Marion, I love your dumplings, can you please make some GF wrappers ? As many celiacs are missing out on dumplings. I do adjust your recipes by using GF condiments when possible. Many thanks, watching from Australia 🇦🇺
I need to make more dumplings! Formy chili sauce, I'm combining sambal öelek with sugar, soy sauceand a few drops of sesame oil. Gonna grate in some garlic, today ;-=
To avoid pork in the filling, I substtute it with chicken of turkey. (Preferably thigh. I'm a thigh boy.)
Greetings from the far north of Germany!
Such a great idea, Peter! -Team Marion's Kitchen
Hello Marino thank you.
I've probably said this before, so apologies if I'm repeating myself. Damn I love you and your recipes.
You are so nice and your dumblings seem so delicious!!!!! Thanks for all the precious tips!! Lot of love
Looks delicious
You make me want to leave work right now and go home and cook! Do you ever make your own wrappers?
Brilliant love this channel ❤
U r a very clean cook yummy food
I love your cooking u r a beautiful cook .
Nice sharing yummy
# *YOU ONLY MIX ANYYYYYYYYY FILLING, IN ONLY 1 DIRECTION, EVERYONE* !!!!!!!!❣️👍🏻
I love them to.
What brand/s of hoisin sauce do you like? I've tried several, but I have a feeling the quality isn't great. Thank you!
Good 👍
Love your recepies...can you do some vegetarian ones....or substitutes for these amazing meat meals pleassseeee. Thank you
Yes, you're definitely welcome! -Team Marion's Kitchen
Hello miss Marion thank you so much for your amazing increble Recipe and thank you for your beautiful video enjoy 🟣🟣💖🟢🟥♥️🟥🟦🔵😍😍😘😘🟠🟠🌹🌹🎈🎈🧡🔴🔴💌🟨🟠💕💕🟠😘😘😘😘🟨
You are so welcome, Angela -Team Marion's Kitchen
🎉❤❤😊. LOVE DUMPLINGS 🥟 😊
What substitute would you recommend for the prawns if you’re allergic to shellfish?
You can replace them as mince porks instead 😊 -Team Marion's Kitchen
@@Marionskitchen Thank you for the suggestion.
Lovely videography, really.
IM DROLLING RIGHT NOW!! ✅️
Beautiful 😍
You were in the MasterChef Australia season 2
What is kyoza wrapping and what is the substitute please?
Oh no! I'm out of dried shrimp! What are good substitutions? Shrimp paste? Shells? Bonito flakes?
Yikes! I have to try ALL of these!
It's because of Marion and Mama Noi that I learned so much about Thai cooking! I even mastered Mama Noi's spring rolls! YES!
Never really paid attention until the pandemic and you may not have this issue but, do you use wild caught ?
I know a lot of traditional dumplings have chestnuts (or some other crunchy thing) but it really throws me off when my dumplings have tiny bits of crunch
It shouldn’t be a detectable crunch like how you would expect from nutty pieces. The chestnuts are often substituted by shiitake mushrooms (rehydrated from dried) as they should give the same texture. I usually go with shiitake mushrooms as I love them and always have them on hand and have made without them and definitely tasted a weird goop
Edit as I forgot to add the main point which is that it should not be crunchy but the texture of the shiitake mushrooms diced small is a springy but squishy bounce! I did have a slightly crunchy texture once because I was too lazy to dice it well (just use a food processor now) and more importantly I think was not rehydrating the dried shiitake mushrooms properly so it was hard and big chunks! Can imagine something similar with the chestnut potentially
❤🤍💙 all your video's #MARION👍
😋
❤❤❤❤❤❤❤❤❤❤Love
👍
What's with the lipstick Marion?
#DK IF IM GONNA GO GET SOME FROM TYE GROCERY STORE; OR THE TAKE OUT TONIGHT*...
#THEYRE A LITTLE LAZY ON THIER WONTONS AROUND HERE, & IF THEY AREN'T; THEY'RE BORINGLY MEDIOCRE*.
#& I DK WHAT I WANT....😫😩🧐😒😒😒😭
You never mention quantity of ingredients, why?
My wife is Japanese. She made gyoza for me to eat. Excellent. Your process is exactly the same as the original. I made dumplings wangton at home only 15 min. Only can say Delicious more than shop🤣🤣🤣🤣