HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Im a chef - been working in kitchens since 1984. I made this after seeing this video - I did it exactly your way. It was amazing - I want to make it again.
I’ve been to a restaurant that served these Dumplings and i’ve been craving them ever since..! This is the BOMB!! I even substituted a batch with turkey instead of pork for my family and it tastes just as awesome!! The sauce is amazing and we preferred a hint of honey instead of the sugar so the dip has a better consistency. The best recipe ever!
Ms. Pailin, you are the Angel of Thai cooking! I am learning so much from your site. A little story: I stayed in Thailand for 3 months expecting to teach English, but the job never materialized. Instead, I haunted the Thai food markets and watched people cook and shop. This was how I learned some basic things, but watching you cook individual dishes has taken my skills and appreciation to a much higher level. I recall hearing the rhythmic pounding of the mortar and pestle and the sizzle of frying chicken skin. Oh boy!
Siomai in PH. Standard dipping sauce would be toyo (soy sauce) with calamansi. And chili garlic oil for those who like it spicy. We commonly use singkamas (jicama) for spring rolls, so I'm eager to try it now on siomai after watching this video. Thanks, Pai👍
Pailin this looks terrific and I am going to try it tomorrow. I have to say you are such a breath of freah air. No pretentiousness, just down to earth, real and a terrific chef.
Omg I’m obsessed with these…. A specific Thai restaurant I go to makes them and I order all the time… but now I have your recipe here, I am so excited to make these. Thank you Pailin 👍🏼😋
Aroy maak! I learned to make these on the porch of one of my friends home in Bangkok. She couldn't speak English and at the time I couldn't speak any Thai. The kanom jeez said it all! Your recipe added even more flavor to mine! I would post a picture but the are gone!
Wow I'm impressed. I'm from Hong Kong and I always think siumai is a unique part of Hong Kong cuisine. This Thai version of it, though, is hybrid and creative. Love it.
made these today, they are the best dumplings I've ever eaten, I used chopped up water chestnuts, didn't have jickoma...delicious, thanks so much for the easy recipe!!! pics on my FB timeline...
Made this exact recipe today down to the gram. I was really happy how they came out. For some reason I didn't have the same consistency as the video shows but still A++ flavor. I doubled the recipe so I put the leftovers in the freezer (uncooked). I used the videos dipping sauce and made another with a tablespoon of chili oil(homemade) soy sauce and a few drops of toasted sesame oil. Both paired well with these. Cant wait to pull these out of the freezer and eat them again!
Yes! So glad to see I'm not the only one who uses disposable gloves when I prepare meat with my hands! I've sometimes wondered if I'm a bit fanatic, but I would personally appreciate if the person preparing _my_ food would use them, and since you're doing it too, I guess I'm not _totally_ crazy ;)
I appreciate you giving credit where credit is due. This makes me like you and your channel even more. This recipe looks bomb as well, and I will attempt it tomorrow since you made it look so easy ;)
OMG.. this dipping sauce was mindblowing.. the vinager took the taste to another level.. (even if i had only red wine vinager on hand). Anyway i'm so glad you shared this with us💖
You have one of the best food videos. You have the flair and your instructions are clear. Enjoy your videos very much. Keep up the good work. Thanks for sharing.
I absolutely love shumai and your version looks so delicious! Will definitely try it. Also wanted to say that you always do an excellent job explaining your choice of ingredients and cooking technique to us viewers. Totally cool that you take the time to do that. I"m looking forward to more recipes!
What a cool video! Not only the food looks great but I also love the bits of info you bring to us during the preparation (the influences, tips and tricks, etc.). Congrats!
My wife and I tried your recipe. Awesome! We enjoyed a siu-mai dinner. This time we tweaked it a bit for our own personal preferences. Being Filipina, wifey insisted we add some extra fish sauce and I, liking a bit of burn, added a small amount of red chili paste for extra kick. The first go round, it hadn't held together as well as we'd have liked. We added an extra egg and also mixed in a few teaspoons of homemade garlic oil. Now it's better than the siu mail we get here in Chinatown. A bit of heat, nice "garlicness", and a bit more shrimp flavor thanks to the extra fish-sauce. We had no jicama so we substituted water chestnut for texture. Your video was inspirational. Neither of us ever thought we'd be cranking out real siu-mai. Everyone's impressed. Thanks so much for posting!
Thank you for including the Thai spelling, too. It helps me retain the tiny reading ability I gained while living there, and reminds me how much I miss it...great video, as always.
What a great recipe, we made this tonight and WOW amazing...i'm just wondering? Who did the 31 dislikes? Maybe your competition? LOL one of the BEST Recipes for Pork and Shrimp Dumplings..or Siomai (Shumai) wonderful well made video. I will put this in my Favorite list of recipies. Thanks so much!
Now I'm salivating ( if this is the correct word for it ) watching this. Craving for siomai these past few days. The ingredients are readily available in our local market.Must try this one.Thank you. A new subscriber here:)
thank you for quick and easy way to make shumai.. I love shumai so much. once in awhile i make for my daughter but i am sure your recipe is much better. Thanks again.
Love the way you always gonna find some unexpected ingredient for each recipe, absolutely love the jicama introduction!!!! Actually more than daikon thought it really similar to taro and yuca
i really like thai foods. finally i found someone (you) that can give me a lot of ideas how to cook thai recipe. thank u so much! i have some request if next time you can do the pad thai recipe i really really happy! 😍 thanks again and Godbless u
this is perfect, I'm having a craving for Shumai, thanks for reading my mind :) I will make them as soon as I can get hands on some shrimps. And whenever I see your expression tasting the food at the end of each video, it increases the appetising of the dish by 100
This dumplings recipe is my favourite. With all your imagination and passion that makes this recipe of all seasons. Can't wait trying it. Thank you so much.
I was glad, i stumbled with this video.Its been 2 months from the time i watched this.and was inspired to make siomai.and because of this video I was able to earn extra by making siomai and sell it.i follow this and truly the siomai taste good than the commercialize siomai's out there. Thanks so much Pailin.
Just found you & immediately save the bbq pork, wonton soup & this, then subscribed. You are a joy to watch! Thank you for posting these amazing recipes!
i did this recipe just now and my daughter loved it that she cannot stop eating.Thanks to you Pai.Do you have a recipe of this which is good for 20persons.I want to prepare this on my birthday 😊😊😊😊
Hi! Ms. Pai😊i feel so amazed everytime i watchin you, we have common way of cooking here in the philippines, we call it singkamas as extender, it so true you said that we are siblings from diffrent mother I don't know if you remember that in one of your vedeo before, but anyway stay cool as you are & godbless!
I love your foods!!! My grandson is calorie restricted, and if you could add an approximate calorie count for your recipes, that would help so much~he LOVES Thai food, we just have to watch how much he eats. Thank you so much!
I followed your recipe and sent you a DM on Facebook. I didn't use a banana leaf or the fried garlic oil. I substituted a jalapeno for the Thai chili because the supermarket didn't have it. They were fabulous!
I completely forgot that The Hmong and Thai have so many words in common. We say candy the same way, as well as bathroom, the number zero, and a playing ball. Anyways, loving your recipes! I love seeing Hmong cuisine share some similarities between Lao and Thai cuisines in your videos!
tysm for the tip on using cold water in the food processor,i always use hot water,dammmmmmmmmmmmm! Now i don't,tysm,this tip also aided me in clean up .........warm smiles!!!
i believe your jicama is the Philippine "singkamas", nad yes it's really good in salads 👍. planning to do this with ground chicken. thanks as always, Pailin!
One of my favorite dishes to make. My mom passed her recipe down to me but always like looking into new ways into making my favorite dish. Great video by the way. I will try your recipe out on my Guinea pigs at work ( also known as my coworkers).
It looks simple to make but looks soo yummy. Jicama I think it's turnips in other word if I'm not mistaken thanks for sharing. I have all the ingredients so I'll try it now. I love love siu mai much ❤️❤️❤️
Definitely going to make this! I bought some frozen shumai a few days ago and it definitely lacked depth of flavor. Thanks for sharing this awesome recipe!
jicama.. singkamas here in the Philippines.. i noticed that there is no onion on your recipe.. like other siomai recipes i have watched. but i bet yours is tasty! as i can see you have a lot of shrimp and flavorings in it.. yummy!
I love your recipe and our Dad took us as kids to a Club in Chinatown where we had these only we called them emklem or emclem?? which had a taste of Chinese sausages in them and loved them. I have to use "wing Wong egg roll skins as they make the smallest won ton skins which are hard to fold. thank goodness for Time-Life "The Cooking of China" where they show at least 12 different dim sum and this book is so incredible it shows the complete history of where each Province's taste's come from!
I LOVE MINE STEAMED AS WELL BUT THE FAMILY I LIVE WITH LIKE THEM 1/2 MOON SHAPES FROM A KIT I BOUGHT YEARS AGO. THIS CUTTER CUTS AND FOLDS THE DUMPLINGS AND THE EXTRA SKINS(AS I USE EGG ROLL SKINS) CAN BE DEEP FRIED WITH SALT AND EVERYONE LOVES THESE.
OMG Pai, I made these for dinner last night and everybody loved it! The only thing I did differently was chop all the shrimp instead of grinding it. Still turned out delicious :) Thanks for sharing!
Hi Pailin.. Just wanna say, your food presentation always look great. You my dear always look amazing, love your style, love your Canadian - Thai accent (meaning when you switch to speaking Thai and not that you have an accent in English), something is telling me you have an X-FACTOR in whatever field you shall choose to do. Culinary is just a start. be confident and happy always my dear.. best wishes from a Viet-Australian. cheers.
I made these and the wonton wrappers because I couldn’t find any pre-made. It was spectacular! The dipping sauce was not great. I don’t care for all that vinegar but everything else was wonderful!
those shumai are one of my favorites, especially those chicken feet, thanks for sharing, i will keep your site for references, your dimsum is a mouth watering,.. BEAUTIFUL,..!!!
I LOVE THE JICAMA, DID YOU KNOW ITS FROM MEXICO THE ORIGINAL NAME IS XICAMA, FROM THE NAHUATL, AND THE WORD MEANS WATERY ROOT. IN MEXICO WE EAT IT BEFORE THE SPANISH ARRIVE IN MEXICO. GREETINGS FROM MONTERREY MEXICO. I LOVE THAI FOOD AND LAKORNS
I made these and the filling was amazing. Only issue I had was I bought round dumping wrappers. I thought they'd be exactly what I needed, but turned out to be way too thick and chewy. Next time I will try the wonton wraps instead.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Hello pailin i do love all your recipe😍
Jicama like bengkoang in indonesia
I love dipping it with soysauce with lime or lemon juice and chili oil and toasted garlic. Yum! Your recipe is so awesome ♥️😋🌶️😍
Ol
9ikk
Im a chef - been working in kitchens since 1984. I made this after seeing this video - I did it exactly your way. It was amazing - I want to make it again.
Oh really i will.trying also thank you for inspirig me
I’ve been to a restaurant that served these Dumplings and i’ve been craving them ever since..! This is the BOMB!! I even substituted a batch with turkey instead of pork for my family and it tastes just as awesome!! The sauce is amazing and we preferred a hint of honey instead of the sugar so the dip has a better consistency. The best recipe ever!
I love how you speak. So clear and not hard to understand at all. And youre so neat. Thanks for the tutorial!
Ms. Pailin, you are the Angel of Thai cooking! I am learning so much from your site. A little story: I stayed in Thailand for 3 months expecting to teach English, but the job never materialized. Instead, I haunted the Thai food markets and watched people cook and shop. This was how I learned some basic things, but watching you cook individual dishes has taken my skills and appreciation to a much higher level. I recall hearing the rhythmic pounding of the mortar and pestle and the sizzle of frying chicken skin. Oh boy!
You and Maangchi both uploaded dumpling recipes today. I'm so excited.
I saw it. I love dumplings though ^_^
Wow, we are same. I love Mangchii and Pai too
I love to watch both! Some girls have all of the skills! Talking about their recipes and presentation.. :)
Siomai in PH. Standard dipping sauce would be toyo (soy sauce) with calamansi. And chili garlic oil for those who like it spicy.
We commonly use singkamas (jicama) for spring rolls, so I'm eager to try it now on siomai after watching this video. Thanks, Pai👍
Pailin this looks terrific and I am going to try it tomorrow. I have to say you are such a breath of freah air. No pretentiousness, just down to earth, real and a terrific chef.
Omg I’m obsessed with these…. A specific Thai restaurant I go to makes them and I order all the time… but now I have your recipe here, I am so excited to make these. Thank you Pailin 👍🏼😋
Aroy maak! I learned to make these on the porch of one of my friends home in Bangkok. She couldn't speak English and at the time I couldn't speak any Thai. The kanom jeez said it all! Your recipe added even more flavor to mine! I would post a picture but the are gone!
Wow I'm impressed. I'm from Hong Kong and I always think siumai is a unique part of Hong Kong cuisine. This Thai version of it, though, is hybrid and creative. Love it.
YL lv shaomai isnt from hk. It is originally from inner mongolia.
made these today, they are the best dumplings I've ever eaten, I used chopped up water chestnuts, didn't have jickoma...delicious, thanks so much for the easy recipe!!! pics on my FB timeline...
Excellent recipe. I added garlic, ginger, shitaki mushrooms to the mix and seasoning salt/ pepper of the prawns. Came out wonderful. Thank you.
Shumai is one of my favorites already but this recipe is outstanding! I love every ingredient! I cannot wait to make it! Thank you!
Made this exact recipe today down to the gram. I was really happy how they came out. For some reason I didn't have the same consistency as the video shows but still A++ flavor. I doubled the recipe so I put the leftovers in the freezer (uncooked). I used the videos dipping sauce and made another with a tablespoon of chili oil(homemade) soy sauce and a few drops of toasted sesame oil. Both paired well with these. Cant wait to pull these out of the freezer and eat them again!
i've been trying my hand at dim sum the last year, but this has taught me a few great tricks. thanks so much. new subscriber!
Yes! So glad to see I'm not the only one who uses disposable gloves when I prepare meat with my hands! I've sometimes wondered if I'm a bit fanatic, but I would personally appreciate if the person preparing _my_ food would use them, and since you're doing it too, I guess I'm not _totally_ crazy ;)
Found this recipe awhile back and this one is a keeper. When we have a family gathering, they always ask for this 😌
I made these dumplings today! Thanks for the recipe. Always love your humor and explanation for each step.
I appreciate you giving credit where credit is due. This makes me like you and your channel even more. This recipe looks bomb as well, and I will attempt it tomorrow since you made it look so easy ;)
Creative with the green onion brush :) I want to eat the whole plate!
I want to eat the whole plate including the green onion brush.
Better than synthetic brush.
OMG.. this dipping sauce was mindblowing.. the vinager took the taste to another level.. (even if i had only red wine vinager on hand). Anyway i'm so glad you shared this with us💖
You have one of the best food videos. You have the flair and your instructions are clear. Enjoy your videos very much. Keep up the good work. Thanks for sharing.
I absolutely love shumai and your version looks so delicious! Will definitely try it. Also wanted to say that you always do an excellent job explaining your choice of ingredients and cooking technique to us viewers. Totally cool that you take the time to do that. I"m looking forward to more recipes!
i like the way you speak and cook ,you shared it with a heart and i think that was so delicious...yummy!
What a cool video! Not only the food looks great but I also love the bits of info you bring to us during the preparation (the influences, tips and tricks, etc.). Congrats!
My wife and I tried your recipe. Awesome! We enjoyed a siu-mai dinner. This time we tweaked it a bit for our own personal preferences. Being Filipina, wifey insisted we add some extra fish sauce and I, liking a bit of burn, added a small amount of red chili paste for extra kick. The first go round, it hadn't held together as well as we'd have liked. We added an extra egg and also mixed in a few teaspoons of homemade garlic oil. Now it's better than the siu mail we get here in Chinatown. A bit of heat, nice "garlicness", and a bit more shrimp flavor thanks to the extra fish-sauce. We had no jicama so we substituted water chestnut for texture. Your video was inspirational. Neither of us ever thought we'd be cranking out real siu-mai. Everyone's impressed. Thanks so much for posting!
Thank you for including the Thai spelling, too. It helps me retain the tiny reading ability I gained while living there, and reminds me how much I miss it...great video, as always.
Wow what a wonderful recipe and the dipping sauce thank you so much for showing me that and I can't wait to try it
What a great recipe, we made this tonight and WOW amazing...i'm just wondering? Who did the 31 dislikes? Maybe your competition? LOL one of the BEST Recipes for Pork and Shrimp Dumplings..or Siomai (Shumai) wonderful well made video. I will put this in my Favorite list of recipies. Thanks so much!
Thank you!
Steve Coan
Steve Coan fof p sopsa
I would guess people who prefer traditional chinese
@Pailin's Kitchen We had Chinese Food last night and I had my first taste of Shu Mai (Dim Sum), it was so good!!
Now I'm salivating ( if this is the correct word for it ) watching this.
Craving for siomai these past few days.
The ingredients are readily available in our local market.Must try this one.Thank you.
A new subscriber here:)
Mouthwatering probably is the right word instead of Salivaness
thank you for quick and easy way to make shumai.. I love shumai so much. once in awhile i make for my daughter but i am sure your recipe is much better. Thanks again.
Love the way you always gonna find some unexpected ingredient for each recipe, absolutely love the jicama introduction!!!! Actually more than daikon thought it really similar to taro and yuca
i really like thai foods. finally i found someone (you) that can give me a lot of ideas how to cook thai recipe. thank u so much! i have some request if next time you can do the pad thai recipe i really really happy! 😍 thanks again and Godbless u
She has already done pad thai, it was the first thai dish i made when i discovered this site. Just search for it and enjoy :)
this is perfect, I'm having a craving for Shumai, thanks for reading my mind :)
I will make them as soon as I can get hands on some shrimps.
And whenever I see your expression tasting the food at the end of each video, it increases the appetising of the dish by 100
This dumplings recipe is my favourite. With all your imagination and passion that makes this recipe of all seasons. Can't wait trying it. Thank you so much.
I was glad, i stumbled with this video.Its been 2 months from the time i watched this.and was inspired to make siomai.and because of this video I was able to earn extra by making siomai and sell it.i follow this and truly the siomai taste good than the commercialize siomai's out there. Thanks so much Pailin.
Just found you & immediately save the bbq pork, wonton soup & this, then subscribed. You are a joy to watch! Thank you for posting these amazing recipes!
i did this recipe just now and my daughter loved it that she cannot stop eating.Thanks to you Pai.Do you have a recipe of this which is good for 20persons.I want to prepare this on my birthday 😊😊😊😊
Omg I love her so much and the recipe!!!!!!!
She has a great sense of humour!!!!!
WOW, youre a great tutorial chef. So "refreshing" and fun to watch, not boring at all. Thank you for the recipe.
this is my first time watched your video, im instantly loving you bcause the way you hosting is....... calming and enjoying. Already subscribe.
Thank you and welcome!
Hi! Ms. Pai😊i feel so amazed everytime i watchin you, we have common way of cooking here in the philippines, we call it singkamas as extender, it so true you said that we are siblings from diffrent mother I don't know if you remember that in one of your vedeo before, but anyway stay cool as you are & godbless!
Amazing recipe. And I loved your creativity about spring onion brush owo my gosh I've never thought about it
I loved the teeny little teacup you had to use for your sesame oil
Just finished a Korean version from Maangchi's channel. I scroll down my subscription feed to find yours! 😍. Looks like it's time to make both kinds!
Same here.
Rajon M I like both too
Rajon M same here❤️😂
I love your foods!!! My grandson is calorie restricted, and if you could add an approximate calorie count for your recipes, that would help so much~he LOVES Thai food, we just have to watch how much he eats. Thank you so much!
Watch during quarantine. Love you Pai
found your channel on how to fold wontons and saw THIS video...I'm hooked....you are awesome!
I can't wait to impress my kids with this recipe who are half Thai!! So happy I found your show 😊
Let me know how they like it!
Sawadee Ka! I love love watching your channel.You are so much fun to watch. Thank you for your awesome recipes.
I followed your recipe and sent you a DM on Facebook. I didn't use a banana leaf or the fried garlic oil. I substituted a jalapeno for the Thai chili because the supermarket didn't have it. They were fabulous!
Always so neat, tidy and confident. A very good chef and performer. That is what you are.
The best Shumai ever. Thanks
You're making my mouth salivate. I haven't eaten breakfast yet so I'm getting hungry watching your videos.
I completely forgot that The Hmong and Thai have so many words in common. We say candy the same way, as well as bathroom, the number zero, and a playing ball.
Anyways, loving your recipes! I love seeing Hmong cuisine share some similarities between Lao and Thai cuisines in your videos!
Thank you for the name explanations in your recipes! It's so useful and makes it so much easier to remember 🙏
Good recepie of siumai excelent. Muchas gracias felicidades.!
I love your recipes you cook with a passion which is good,I tried a few and it came out perfect,I didn't have time to take a picture.
tysm for the tip on using cold water in the food processor,i always use hot water,dammmmmmmmmmmmm! Now i don't,tysm,this tip also aided me in clean up .........warm smiles!!!
You inspired me. I made them last weekend. Came out wonderful. My new go to recipe 😋. THANKS AGAIN 😊
You're so charming, I enjoy watching you talk & cook. Thank you for delicious recipes.
i believe your jicama is the Philippine "singkamas", nad yes it's really good in salads 👍. planning to do this with ground chicken. thanks as always, Pailin!
One of my favorite dishes to make. My mom passed her recipe down to me but always like looking into new ways into making my favorite dish. Great video by the way. I will try your recipe out on my Guinea pigs at work ( also known as my coworkers).
Hikama - SINGKAMAS in Philippines 😊🇵🇭 thank you for this video.
WOW, awesome easy recipe, must try these!!! what a pleasant learning presentation!
It looks simple to make but looks soo yummy. Jicama I think it's turnips in other word if I'm not mistaken thanks for sharing. I have all the ingredients so I'll try it now. I love love siu mai much ❤️❤️❤️
Definitely going to make this! I bought some frozen shumai a few days ago and it definitely lacked depth of flavor. Thanks for sharing this awesome recipe!
we eat jicama as a snack in Vietnam, also my mom always uses it in spring rolls filling. love this recipe! thanks a bunch!!!
wow im thai to but bourn in k.saudi arabia and I love to learn new thai food so I did cook some dish its so yummy thanks a lot love you
Pailin, juz love ur version cos it is so heavily flavoured, simple & easy to make!!!
Jicama is also sometimes used as a substitute for water chestnuts.
My favorite thank you for sharing your recipe
jicama.. singkamas here in the Philippines.. i noticed that there is no onion on your recipe.. like other siomai recipes i have watched. but i bet yours is tasty! as i can see you have a lot of shrimp and flavorings in it.. yummy!
I love your recipes and your sense of humor ! Delicious all
!
I love your recipe and our Dad took us as kids to a Club in Chinatown where we had these only we called them emklem or emclem?? which had a taste of Chinese sausages in them and loved them. I have to use "wing Wong egg roll skins as they make the smallest won ton skins which are hard to fold. thank goodness for Time-Life "The Cooking of China" where they show at least 12 different dim sum and this book is so incredible it shows the complete history of where each Province's taste's come from!
I LOVE MINE STEAMED AS WELL BUT THE FAMILY I LIVE WITH LIKE THEM 1/2 MOON SHAPES FROM A KIT I BOUGHT YEARS AGO. THIS CUTTER CUTS AND FOLDS THE DUMPLINGS AND THE EXTRA SKINS(AS I USE EGG ROLL SKINS) CAN BE DEEP FRIED WITH SALT AND EVERYONE LOVES THESE.
OMG Pai, I made these for dinner last night and everybody loved it! The only thing I did differently was chop all the shrimp instead of grinding it. Still turned out delicious :) Thanks for sharing!
Awesome!
I made this for the first time last month, it was time consuming but omg it was so worth it! Found myself craving again. Gonna make this again tonight
yep the more you make the faster it gets 👍
Hi Pailin.. Just wanna say, your food presentation always look great. You my dear always look amazing, love your style, love your Canadian - Thai accent (meaning when you switch to speaking Thai and not that you have an accent in English), something is telling me you have an X-FACTOR in whatever field you shall choose to do. Culinary is just a start. be confident and happy always my dear.. best wishes from a Viet-Australian. cheers.
What a coincidence! I just made a dozen of them last weekend, really tasty!
Oh wow this looks super delicious! Will definitely give this a try ... thank you for sharing I love all your recipes made a few of them 🤗
Absolutely delicious. Thank you. I ad ginger, more green onions.
it look good super yummy thank you for sharing the recipes of shumai
She's so posh,but in an unassuming way, love it!
I can't wait to try these - I LOVE your channel. and I cannot wait to go to Thailand!
wow I caught myself drooling. recipe looks so good and easy.
Very good recipe and demo. Thanks for the video.
We use a crushed banana leaf stalk as brush for barbecues. Love from 🇵🇭
Love your natural brush creation! :P
I made these and the wonton wrappers because I couldn’t find any pre-made. It was spectacular! The dipping sauce was not great. I don’t care for all that vinegar but everything else was wonderful!
Delicious 😋 dim sum
Thank you for your video
Finally! The use of the spatula to get all the goodness. I was starting to believe I was the only one.
Wow! Will definitely try ur recipe!
Looks sooooo yummy!😍😍
I love the brush onion.
And yes.home made is better
I agree.just looks a good recipe
I like the way you explained and you looks really pretty. Keep up the good work
Watching you making the Thai version gave me an idea to make a Malaysian version of it. Thanks!
those shumai are one of my favorites, especially those chicken feet, thanks for sharing, i will keep your site for references, your dimsum is a mouth watering,.. BEAUTIFUL,..!!!
I LOVE THE JICAMA, DID YOU KNOW ITS FROM MEXICO THE ORIGINAL NAME IS XICAMA, FROM THE NAHUATL, AND THE WORD MEANS WATERY ROOT. IN MEXICO WE EAT IT BEFORE THE SPANISH ARRIVE IN MEXICO.
GREETINGS FROM MONTERREY MEXICO. I LOVE THAI FOOD AND LAKORNS
I made these and the filling was amazing. Only issue I had was I bought round dumping wrappers. I thought they'd be exactly what I needed, but turned out to be way too thick and chewy. Next time I will try the wonton wraps instead.