It is when you have been doing it for years:) Thanks for watching Helia. Just uploaded a new video ( steam salmon with black bean) check it out when you get a chance.
Khan Vong, awesome videos. Love watching them, tried the steamed spare ribs already and it turned out really good. How about a video on SIN JHOG GUON? Bean curd skin wrap with pork filling in a oyster sauce.
Loved your technique kneading the dough and espeacially the knife technique! Im going to try both these awesome techniques tonight when I cook dumplings for dinner tonight :) Thank you for sharing you video with us! Keep the vdos coming! :) yay ima new subscriber!!! :)
One of my absolute fave youtube channels.... but gained 12lbs since I started watching and cooking.... lol. Brilliant Khoan mate !!. keep up the good work..:)
clearly every one here is blown by your technique and how easy you make it look like. however the dough is the hardest thing to master and i think if you can provide measurements as precise as possible that would be a huge help... the rest is kids play. thank you i took real pleasure seeing you work
Khoan Vong You people expect to much knolege for free,90% of Khoans videos thurelly exsplain what to do and what is needed if you require a further and more indepth description im sure Khoan would give you a cooking class.
There is a seperate video on the filling. My blog also has recipe. There's link on top right corner (i). I think i saw wing yip in Manchester sell the cleaver a while back.
Очень хорошо! Дружище, а расскажи, пожалуйста, как делать китайскую лапшу, ручную... Какую муку брать? Что добавлять? Как замешивать? Очень хочу научиться...Спасибо!
Hi Khoan, you measured out the tapioca starch very careful, but yet not with the wheat starch. So, what is the correct amount of wheat starch that you used? Thanks.
Hi Peter, I forgot to weight the wheat starch :) I normally make the pastry by judgement, I think it's half packet I used first and mixed it with potato starch ( not tapioca ). Then add the other quarter packet. In total 3/4 packet is used to make the pastry.
Hi Love your recipes. My local takeway has a vinegary dipping 'sauce' to go with these. I tried making one using rice vine vinegar of two different types but they were not right. My takeway one is more like malt vinegar. Do you use this? Do you have a recipe that would fit the vinegary flavour. Many thanks
You make that look so easy! I bought some pre made dumpling skins and noticed some other ones called Siew mai - what is the difference? I really like your videos btw keep them coming:)
Thanks for watching Brendan. Siew mai is pork base. I have it uploaded. I title it shu mai. Have a look when you get a chance. That one is easier to make.
Tried this today. Great flavour and texture. Only problem is when pressing the pastry into a circle, it sticks to the worktop and loses shape. Any suggestions?
this wan su belong is a contonese people style i remember when my mother live.she fold first then put the ingredient inside then last time close it.but just the same.the daughter very lovely talk to the father.he he he .
hi Khoan, regarding the filling, can chicken be used instead of prawn. my daughter would love these but won't eat prawns. Another great video by the way.
sorry Steve you can't i'm afraid, chicken reacts with the outside of the dumpling causing them to set on fire when they enter the steamer. Although pork does work. hope this helps
That's utter crap, you can use any type of meat filling you want, but pork goes best and it's far more tastier and juicier than chicken, you can also deep fry them after steaming, and it works as a tasty variation.
Hi Khoan thanks a lot again for superb video learn a lot:) Can You upload video how to make chicken in peking souce take away style, can't find it anywere. Maybe You should do another Book and put in it some new great recipes :) I can't wait Regards
+Khoan Vong I found it! Had to go to 3 different Asian grocery. Thank you for the awesome recipe. My partner gobbled them up within a couple of minutes 😂 👌🏼
i am sure it's available in the States. it's the only flour to use really. search for "wheat starch" there's an update of this video on my channel with more detail.
+Eric Wu you know; most dim sum chef don't weight them when they make the pastry..i don't normally weight them. it is just for this video. can you not convert from whatever weight scale you have.
Hi Khoan, within your method it says "Put ***250g*** wheat starch..." I was wondering if this should be 350g? As there is 50g of the wheat starch missing and no quantity of the potato starch was stated. Could you just clear this up please? Great channel by the way. The har gow looks very tasty too.
Thanks for the feedback. I will look it up. And thank you for making this video. Anyone who says they didn't learn anything must have a learning disability.
Ashleigh Hello, following his recipe as his instruction. Do only one first time, and being successful. The steamed pastry is clear, soft, not broken or tore at all. Right recipe. Good luck.
+Tho Le All Chinese food store has it I think...even in Australia I am sure. It's a quite common flour... or go to a restaurant where they sell dim sum and ask for some :)
Thank you so much for sharing the skin flattening technique with a cleaver, it's my favourite knife due to versatility. Now I have something to practice, as har gow is my favourite dumpling as well.
jk268268 These are the measurements I did when I made this few days ago. Hope it helps. Basic ingredients to make this pastry is:250g Wheat starch50g potato starchpinch of salt.Mix the above thoroughly.add 300g Boiling water ( from kettle) and stir.Cover it for about 2 minutes ( or flip it over)Add couple of drops of vegetable oil and knead for about 3 minutes.
thank you for your videos! it's amazing and nice to see a pro teach us!
you're welcome Alex.
the best and easiest to follow chinese cooking,thank you for making videos, more power to you👍👍👍
+Maricor Sandig thankss:)
Good presentation. Please continue to share your recipes. I will try them and share them with friends and family... Excellent Job!
Thank you so much. You make my life more easy.
You re welcome .
Har gow very very Nice! 😋
Fantastic vid Khoan vong keep them coming! love your ebook.
I recommend your video to my friends who wanna learn how to cook Chinese food. Very nice video and easy to practice. Thx!
Thanks Amanda:)
I liked the technique of shaping the dough knife
Fascinating skills.
Steve.
Aaw your child sounds soooo cute
Exactly dude xD
wow you make it look very easy thank you
It is when you have been doing it for years:)
Thanks for watching Helia. Just uploaded a new video ( steam salmon with black bean) check it out when you get a chance.
Thank u..will do
how to make prawn dumplings..super DS
Turned out sooo well 😍👌👏
thanks!
The dedication is amazing
thanks.
Lol ur lil girl is cute in the background! 😂
+Tiggs thanks Tiggs :)
Owh wow,,, great ,,,,
Thanks for sharing ,,,, :)
it so easy to learn you to make hai by this video.
9
Haha Christine is not a little girl anymore 💁🏻♀️
Thank you for the video👍
Thank you too
very helpful video, thank u very much
nice video ... tq so much ...
+May Tan you're welcome May.
Best Hakao video I've seen. 😊
You’re very lucky girl to have a daddy that cook very nice food 🥘!
😊 thank you
Khan Vong, awesome videos. Love watching them, tried the steamed spare ribs already and it turned out really good. How about a video on SIN JHOG GUON? Bean curd skin wrap with pork filling in a oyster sauce.
+Simon Wong will do in the future Simon. my next video is ming ha gog :)
I love hearing your child speak in the background! And I love Har Gow!
looks great Vong!
going to try this tonight.
looking forward to seeing a Malay Bun recipe
I dont have the bao zhong to make it at the moment.
Loved your technique kneading the dough and espeacially the knife technique! Im going to try both these awesome techniques tonight when I cook dumplings for dinner tonight :) Thank you for sharing you video with us! Keep the vdos coming! :) yay ima new subscriber!!! :)
My blog has more detail on making the dough , have a look as it can be tricky.
Excellent as always, can you do a video on making the BBQ pork with char siu for adding to the fried rice.
Don't you just love it when kids let you down on cam LOL! Great vid
it is very interest and I like your technique. Can you put here also recipes for this beautiful dumplings? Thank you
very yummy.how about egg tart and taro puff( Wu kok)? tq
Maybe soon Grace :)
Thank you so much..I will try it
great video 💕
Can this dough be used to make char siu bao as well? Thanks for the video.
One of my absolute fave youtube channels.... but gained 12lbs since I started watching and cooking.... lol. Brilliant Khoan mate !!. keep up the good work..:)
Aw your little one!!!!!! I have a nearly 2 year old daughter!
Better viewing than Boxing day telly....:)
would you mind to share with us how to make fish shao mai ..thank you.
thanks for the video, wrapping looks like the hardest part
yes it is. But practise makes perfect:)
clearly every one here is blown by your technique and how easy you make it look like. however the dough is the hardest thing to master and i think if you can provide measurements as precise as possible that would be a huge help... the rest is kids play. thank you i took real pleasure seeing you work
M Masmoudi jnr will do next time.
Khoan Vong You people expect to much knolege for free,90% of Khoans videos thurelly exsplain what to do and what is needed if you require a further and more indepth description im sure Khoan would give you a cooking class.
Keelee Cressey Or you could buy his E-book and help support him
the dough rolling technique with the cleaver is top notch, wow
himasf It's a specialised cleaver, the blade is blunt and thin.
himasf s
Love her English accent!
Can I come over? I really want some Har gow right now X'D
Anyway, thank you for making this video, always wondered how they were made!
ok, thank you i loock four it in the chinees store, if dag have it here in belgium.
+Emmy Lank I am sure Belgium will have it.
aite dim sum technique masters, is this guy a pro or a pretty good enthusiast?
Yum.
where do I find the har gow cleaver Khoan?
How about the filling for har gow too please. Thanks
There is a seperate video on the filling. My blog also has recipe. There's link on top right corner (i).
I think i saw wing yip in Manchester sell the cleaver a while back.
i just found you from "the art of cooking channel" by your comment! omygosh your daughter is sooo cute!
+TheLychie thanls Lychie :)
thanks Khoan!
YTou're welcome Xandie :)
Dumpling Sunday anyone
Nice video I love them dumplings. Always wondered how to make em.
Khoan Vong, do you know how to make wo-kok . Can you show us next time, I'm really interesting to learn this Tim Sim.
Michael Lu you mean the egg shape thingy with spike sticking on top after being deep fried?
If it is yes.
Bit time consuming to make
That's correct, thanks a lot Khoan Vong you are so nice,
+Khoan Vong Thats the Yam/Taro Croquette I think. Love it. One of my Dim Sum favourites.
looks realy good but can i get the filling recipe too pls?
All the detail are in my blog, description section has link to take you there. Khoanvong.co.uk
Try it . Its really tasty.
Khoan Vong
thank you :) i will try it ^.^
Please tell me again what kind of flour was in the bag?? Thanks for great videos!! :)
Could you get away with using corn starch/corn flour? or has to be wheat starch?
Hi Khoan.. Can I replace potato starch with tapioca flour? Thx
Yetti Ng maybe, i never tried it. tapioca might br too syicky and though.
Очень хорошо! Дружище, а расскажи, пожалуйста, как делать китайскую лапшу, ручную... Какую муку брать? Что добавлять? Как замешивать? Очень хочу научиться...Спасибо!
Hi Khoan, you measured out the tapioca starch very careful, but yet not with the wheat starch. So, what is the correct amount of wheat starch that you used? Thanks.
Hi Peter, I forgot to weight the wheat starch :) I normally make the pastry by judgement, I think it's half packet I used first and mixed it with potato starch ( not tapioca ). Then add the other quarter packet. In total 3/4 packet is used to make the pastry.
gioi qua, thank you
you're welcome
Hi Love your recipes. My local takeway has a vinegary dipping 'sauce' to go with these. I tried making one using rice vine vinegar of two different types but they were not right. My takeway one is more like malt vinegar. Do you use this? Do you have a recipe that would fit the vinegary flavour. Many thanks
+sixtheprisoner with ha gau... we mostly dip with chilli oil and soy sauce :)
Thank you. Will try that :-)
i am from Suriname ( South America) i love all your video but i dont know what is starch and where cant i gat it.
+Emmy Lank Chinese food store should sell it if there is one in your area Emmy.
Hi Khoan, can I use cornstarch instead of potatostarch?
Melany Ly yeah, but it wont be nice and white in color
thanks
how did you make the feeling
You make that look so easy! I bought some pre made dumpling skins and noticed some other ones called Siew mai - what is the difference?
I really like your videos btw keep them coming:)
Thanks for watching Brendan. Siew mai is pork base. I have it uploaded. I title it shu mai. Have a look when you get a chance. That one is easier to make.
Thank you :)
Tried this today. Great flavour and texture. Only problem is when pressing the pastry into a circle, it sticks to the worktop and loses shape. Any suggestions?
Ginny2708 Just add more flour mixture. Your dough must be too moist.
yum yum 我又要
Chef Khoan Vong can I have the exact measurement to make the dough. Ive tried to make home made dough but didnt turned out right please help thanks.
I don't hv the har how knife so can I use a large Chinese chopping knife
+Wong 123 watch my update version Wong. I used a standard Chinese cleaver to make the "pi"
pleas chef tell me what is starch
Hey chef do these freeze well or do you need to eat same day.?
They can be frozen jess.
Can I use tapioca starch instead of potato?
not sure, never tried it before
Hi...can I replace the potato starch with corn starch?
only if you can't hold of potato starch.
@@KhoanVong
Thank you so much for the fast reply, do u think I can used tapioca flour instead if the potato starch?
this wan su belong is a contonese people style i remember when my mother live.she fold first then put the ingredient inside then last time close it.but just the same.the daughter very lovely talk to the father.he he he .
what is winter shoot? same as bamboo shoots?
+daveheel same family, winter shoot is white in color; bamboo shoot is yellow, they taste slightly different.
thanks. i hope i can find it at my local asian grocery store.
*****
tehy should stock it.
hi Khoan,
regarding the filling, can chicken be used instead of prawn. my daughter would love these but won't eat prawns. Another great video by the way.
sorry Steve you can't i'm afraid, chicken reacts with the outside of the dumpling causing them to set on fire when they enter the steamer. Although pork does work. hope this helps
That's utter crap, you can use any type of meat filling you want, but pork goes best and it's far more tastier and juicier than chicken, you can also deep fry them after steaming, and it works as a tasty variation.
+Rusty Kuntz Hahah fuckin troll. Gave me a good laugh though so thanks for that !
Hi Khoan thanks a lot again for superb video learn a lot:) Can You upload video how to make chicken in peking souce take away style, can't find it anywere. Maybe You should do another Book and put in it some new great recipes :) I can't wait Regards
Hello, how calls this knife?
I really want to make these. But can't find wheat starch anywhere here in Australia 😖. Can I substitute it for wheat flour instead??
you can , but it won't be the same texture.
+Khoan Vong I found it! Had to go to 3 different Asian grocery. Thank you for the awesome recipe. My partner gobbled them up within a couple of minutes 😂 👌🏼
can i skip potato starch and add more wheat starch?
no, potato starch give the dough elasticity. without it the dough will break apart when you fold it.
In the USA, I cannot find that kind of flour, what other flour can i used?
i am sure it's available in the States. it's the only flour to use really. search for "wheat starch"
there's an update of this video on my channel with more detail.
Can i use rice flour ?
no. must be wheat starch " tang mein"
I don't have a gram scale. What can I use instead to get the right amount of starch?
+Eric Wu you know; most dim sum chef don't weight them when they make the pastry..i don't normally weight them. it is just for this video.
can you not convert from whatever weight scale you have.
Hi Khoan, within your method it says "Put ***250g*** wheat starch..."
I was wondering if this should be 350g? As there is 50g of the wheat starch missing and no quantity of the potato starch was stated. Could you just clear this up please?
Great channel by the way. The har gow looks very tasty too.
the description section show 250g wheat starch and 50g potato starch to mix with boiling water. then add remaining 50g wheat starch when kneading.
what is wheat starch exactly. Do u mean brown flour
it's a specific type of flour for dim sum. you can find them in Chinese supermarket.
Hey khoan how much water is used
I don't normally weight it, try 50% water to flour.
Ok thx
Is there an alternative to wheat starch?
+Kiran Kamble you can use flour instead I suppose, but it won't look or taste the same.
哈哈哈！作为观众之一，表示焦点全在孩子身上：“爸爸，我看爸爸去哪儿！”好可爱！
What about your filling recipe? Thanks.
Its on a separate video i have uploaded on my channel.
Thanks for the feedback. I will look it up. And thank you for making this video. Anyone who says they didn't learn anything must have a learning disability.
What is the repcipy? Thanks
What kind of flour you used?
is winter shoot is bamboo shoot?
+alish hazel ahmad similar, winter has a pale white colour; bamboo shoot is more yellow that does not look so good with ha gau.
+Khoan Vong Thank you so much
How do you make the insides
check out my channel.. it has video on the filling.
300 ml. Boil water, right?
yeah, more or less. best to watch my update version of this dumpling.
so approx. 300g-350g wheat starch, 30g potato starch, pinch of salt, and about 2 cups of water??? does that seem right?
Ashleigh
Hello, following his recipe as his instruction. Do only one first time, and being successful. The steamed pastry is clear, soft, not broken or tore at all. Right recipe. Good luck.
where to buy wheat starch? I'm from australia and it's so damn hard to find :(
+Tho Le All Chinese food store has it I think...even in Australia I am sure.
It's a quite common flour... or go to a restaurant where they sell dim sum and ask for some :)
Thank you so much for sharing the skin flattening technique with a cleaver, it's my favourite knife due to versatility. Now I have something to practice, as har gow is my favourite dumpling as well.
Anaknya lucu
? :)
sry thats not me. it was my friend
Can you give us the recipe?
In the description
Thanks for the lovely video. Is it possible, to put the written recipe into description, at least how many grams of flour, water. cheers
jk268268 These are the measurements I did when I made this few days ago. Hope it helps. Basic ingredients to make this pastry is:250g Wheat starch50g potato starchpinch of salt.Mix the above thoroughly.add 300g Boiling water ( from kettle) and stir.Cover it for about 2 minutes ( or flip it over)Add couple of drops of vegetable oil and knead for about 3 minutes.
Thanks heaps
Chef's kid speaking mandarin.. haha Can u pls tell me what's AA powder? Is it true that it can make the dish shiny? Thanks
AA powder? don't know, maybe full name for it. To make a dish shiny just flick a bit of oil before you transfer it onto the plate.
哈哈
你的孩子真可爱