I just found you channel while looking for some inspiration for what I want to cook in the next days and I'm in love 😍 It's in the middle of the night and it was supposed to be a short research, now I've watched a couple of your videos and found so much stuff I wanna try out. Like, I found something in every single video I watched. That's hardly ever the case. Thanks for all you hard work, I'm looking forward to more stuff and will work my way through your other videos ~💙
CONGRATULATIONS ON YOUR BOOK! Really happy to see this, I cant wait to buy it. I'm so glad to see that your not gonna give up on us, keep up the amazing work!
East Meets Kitchen Thank you! I am currently in Changsha - not too far from the epicenter of the coronavirus outbreak. The embassy is debating whether to order us to leave, which is gross overreaction Imo. Having no family here it's at least lucky thatI I have no need to venture out into the 'great migration'! Those who haven't had the pleasure of being here to experience it have NO idea of the scale!!!! ;-) 'People mountain, people sea' ;-)))) Its both a tragedy and a blessing re the timing re SpringFestival, as EVERYTHING is closed and the streets are empty - as in I feel like 'the last man on earth' empty- so the risk iof transmission is low - which it would be anyway providing one wash their hands obsessively and not touch their face, etc. What is interesting, and a bit if fun, is the sudden deluge of interest of friends here on WeChat into a Whole Food Plant Based regimen - especially by those who 'kind of' understood the benefits on a more intellectual basis but were culturally conditioned to eat as a local but now realize the very real practical benefits of slightly (and easily) modifying tradition Chinese fare to be oil free WFPB- the most confusion being the alternatives to the almost automatic use of oil! ;-) What is also fun is the response (especially of their parents!!!!) to how delicious and easy it can be and even more amazement- especially to how much money they save - especially as how obscenely expensive pork has become!!! Without any proselytizing at all, many have expressed a desire to switch ( as they are also learning how effective it is in reversing hypertension and diabetes - that has become so damned prevalent here - especially after they access nutitionfacts.org and read about the new info re the cause of diabetes and insulin resistance resulting from meat and not sugar as do many believed. Ok, I will shut up, as I have to get back to copying and redistributing your videos for those without VPNs and trying to answer questions folks have - as they are Loving your oh so timely healthy delicious modified Chinese recipes. Oh, another neat discovery is that many had resisted the 'switch' because they were under the misconception that they had to switch to a more 'Western' style of food selection! :-O - as its fun to address this by being able to say NO!!!! - just leave out the animal products and OIL and relish the local alternatives like beans, the myriad types of tofu, cauliflower, the wonderful spices, and especially the quadrillion types of delicious inexpensive fresh (and dried) mushrooms so readily available. So please know that your attributed recipes and videos are being greatly appreciated and that you have alot of new fans! Who knew that a major inconvenience could similarly have such benefits.... Thank you!!!
Hi Christina: Sometimes potato starch is used interchangeably as rice flour (生粉). Is the potato starch listed in your recipe (薯粉,生粉, or玉米粉)?Thanks for sharing! Continued success with your awesome book and podcasts!
Yes, I know there are many ways of making it. So in your recipe, rice flour is what in Chinese characters? I like the way yours came out and would go try it. Thanks for the clarification!
I didn’t know about the addition of starch in the batter I’ve been using all rice flour yours looks more delicate and softer!!! Yum! I like using my silicone pan for this recipe it’s come out fabulous for me. Not authentic but easy with less toil. Hugzz and much success on the cookbook I need to grab one before they all sell out! 💖💖💖
Will you do a video or series where you take us through asian markets/grocery stores. I really want to know what all those greens are and how to cook them! and mushrooms! and long turnips/daikons?! I would also love to see more quick and easy bento box lunch ideas :) Thank you!
Thanks for the recipe. I've had these in Dim Sum restaurants in San Francisco. Mushrooms are a great idea also now that I'm vegan. I would cook the mushrooms at least briefly, not just because I have a rare allergy to raw shitake (no problem if they are cooked) but also all mushrooms should be cooked.
I didn't know what a Daiso was until I looked it up and it turns out there are three in the city I live in. Time to go shopping and to regain Asian street cred 😅 I hope you're taking some time to celebrate your accomplishment in publishing a cookbook.
We love using fresh deep fried spring rolls as the filling. The texture of soft and crunchy is phenomenal!
I just found you channel while looking for some inspiration for what I want to cook in the next days and I'm in love 😍 It's in the middle of the night and it was supposed to be a short research, now I've watched a couple of your videos and found so much stuff I wanna try out. Like, I found something in every single video I watched. That's hardly ever the case. Thanks for all you hard work, I'm looking forward to more stuff and will work my way through your other videos ~💙
CONGRATULATIONS ON YOUR BOOK! Really happy to see this, I cant wait to buy it. I'm so glad to see that your not gonna give up on us, keep up the amazing work!
Love it! Thank you! His seems like a fun and doable recipe for beginners
THANK YOU!!! Happy New Year!
East Meets Kitchen Thank you! I am currently in Changsha - not too far from the epicenter of the coronavirus outbreak. The embassy is debating whether to order us to leave, which is gross overreaction Imo.
Having no family here it's at least lucky thatI I have no need to venture out into the 'great migration'! Those who haven't had the pleasure of being here to experience it have NO idea of the scale!!!! ;-) 'People mountain, people sea' ;-))))
Its both a tragedy and a blessing re the timing re SpringFestival, as EVERYTHING is closed and the streets are empty - as in I feel like 'the last man on earth' empty- so the risk iof transmission is low - which it would be anyway providing one wash their hands obsessively and not touch their face, etc.
What is interesting, and a bit if fun, is the sudden deluge of interest of friends here on WeChat into a Whole Food Plant Based regimen - especially by those who 'kind of' understood the benefits on a more intellectual basis but were culturally conditioned to eat as a local but now realize the very real practical benefits of slightly (and easily) modifying tradition Chinese fare to be oil free WFPB- the most confusion being the alternatives to the almost automatic use of oil! ;-)
What is also fun is the response (especially of their parents!!!!) to how delicious and easy it can be and even more amazement- especially to how much money they save - especially as how obscenely expensive pork has become!!!
Without any proselytizing at all, many have expressed a desire to switch ( as they are also learning how effective it is in reversing hypertension and diabetes - that has become so damned prevalent here - especially after they access nutitionfacts.org and read about the new info re the cause of diabetes and insulin resistance resulting from meat and not sugar as do many believed.
Ok, I will shut up, as I have to get back to copying and redistributing your videos for those without VPNs and trying to answer questions folks have - as they are Loving your oh so timely healthy delicious modified Chinese recipes. Oh, another neat discovery is that many had resisted the 'switch' because they were under the misconception that they had to switch to a more 'Western' style of food selection! :-O - as its fun to address this by being able to say NO!!!! - just leave out the animal products and OIL and relish the local alternatives like beans, the myriad types of tofu, cauliflower, the wonderful spices, and especially the quadrillion types of delicious inexpensive fresh (and dried) mushrooms so readily available.
So please know that your attributed recipes and videos are being greatly appreciated and that you have alot of new fans!
Who knew that a major inconvenience could similarly have such benefits....
Thank you!!!
Hi Christina: Sometimes potato starch is used interchangeably as rice flour (生粉). Is the potato starch listed in your recipe (薯粉,生粉, or玉米粉)?Thanks for sharing! Continued success with your awesome book and podcasts!
Yes, I know there are many ways of making it. So in your recipe, rice flour is what in Chinese characters? I like the way yours came out and would go try it. Thanks for the clarification!
Great, u make it look so easy. I really miss dim sum. How would i steam these in a home kitchen? I don't have a massive wok like you do.
Thanks I made these with leftover batter from thai noodles and they turned out great. I’ll try the batter here next time and it’ll be even better!
I didn’t know about the addition of starch in the batter I’ve been using all rice flour yours looks more delicate and softer!!! Yum! I like using my silicone pan for this recipe it’s come out fabulous for me. Not authentic but easy with less toil. Hugzz and much success on the cookbook I need to grab one before they all sell out! 💖💖💖
East Meets Kitchen I should have also added I have a rubber bench scraper I use for this method 💖
This sounds dumb but how do I tag you is it #Eastmeetswestkitchen ?
you are a blessing
Will you do a video or series where you take us through asian markets/grocery stores. I really want to know what all those greens are and how to cook them! and mushrooms! and long turnips/daikons?! I would also love to see more quick and easy bento box lunch ideas :) Thank you!
Live stream dumpling folding technique would be awesome with q&a. I bet that would help a lot of us 🌱🥟❤️
East Meets Kitchen my pot stickers still stick way too often. If you have secrets to getting them out of pans every time, I’ll definitely be watching.
East Meets Kitchen I probably need to buy a dedicated dumpling pan.
😋🤤looks very delicious. just can’t wait to try out the recipe 😍
Thanks for the recipe. I've had these in Dim Sum restaurants in San Francisco. Mushrooms are a great idea also now that I'm vegan. I would cook the mushrooms at least briefly, not just because I have a rare allergy to raw shitake (no problem if they are cooked) but also all mushrooms should be cooked.
Must try right away!
This looks amazing! You’re tempting me 😂
I love these! I had them at Joe's Steam Rice Roll in NYC but sadly, their only vegan filling was scallions
So interesting!
we think ,you shouls place powder in the cold water before take this out ,more easy !
What size is your pan and do you have a link where I can get it and also your scrapper? Thank you in advance.
Those pork, beef, and shrimp ones ARE made with vegan substitutes in the book right? 😯
Oooooohhhhhh yaaaaahhhh!!!! Yummy
I love cheongfun!!!
I'm a real lazy butt. LOL Can I steam dry rice paper wrappers with the fillings?? I have those. LOL
What is wheat starch?
Metric measurements pls..... down to TBSP & tsp....
tỷ lệ như 3/1 : 3 bột / 1 nước
Ooo la la 😋😋
[cheh•ngfun]
Not a convenient channel to watch. For such few ingredients, should be on the video or post it below. Not everybody will want to buy the book.
I love that your hot mit is shaped like a piggy! Awesome! 😅🐷
I didn't know what a Daiso was until I looked it up and it turns out there are three in the city I live in. Time to go shopping and to regain Asian street cred 😅 I hope you're taking some time to celebrate your accomplishment in publishing a cookbook.
Hubby even thinks they look good!
Feed me tiger moma