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Theres just something magical about asian food... Its so colorful and packed with flavors. PLUS its healthy (most of the time at least :D)! I order take-away from my local "Chinese" restaurant almost weekly. Their menu is a mix of multiple Asian cuisines from Chinese, Malaysian, Thai, Taiwanese and Indian etc. Much better than the fat dripping pizza...
I've been doing the pastry for potstickers since I was five years old (been over thirty years now) and was surprised to see that yours was thin all over. I was taught the bottom had to be slightly thicker in the center so it would not break so easily when removed from pan after cooking. I also cook them with the fan top up and not close to bottom of pan. It looks elongated and not round like yours. Next time, I will try doing it your way... start to finish.
OMG I love these things so much but can never get the right, they always turn out either 2 well done on the bottom or 2 soggy on the top and sides. But I will keep trying till I get it perfect and then I can die a happy bunny lol 😋
Awesome Jeremy, really like the technique you use to roll out the wheel of dough bits. Brilliant. Thanks, just making a batch of these now. Using red cabbage in the mix as well.
Great recipes and the way you go on bit by bit, how to cook is great. The music going UP and DOWN, which has been mentioned before, is just really bad. If you can fix that, I think you have a great channel. Thank you for taking your time showing me how to cook!
Made these last night and they had great flavor! I do have to admit that my pleats didn't look nearly as professional as Jeremy's. That will take some repetition before I get that process nailed down. Thanks for the videos!
02/12/19 - I like this video but it seems too complicated for me to try..I like the way you cook because you make it look so simple and beautiful..Thanks for sharing Jeremy :)
I think I will use round premade dumplings from the store if I can find them. I am "circle-challenged. Can't shape a round anything by hand... lol. Jeremy makes it look so easy, but I'm not confident at all. I am already getting panicky at the idea of making round BAO buns... which I love... without all the fatty pork filling the restaurant version leaves in. I'm a masochist cook that sucks at rolling but love the end product.
Don't worry about it. I kept trying to make my own wrappers and I just found it to be really stodgy and thick. Made some today with bought wrappers and they tasted so much better. I know it's probably an unpopular opinion but if you can buy them I personally feel that they taste better and they save you a hell of a lot time.
I got a recipe from a Chinese gentleman from SF who titled it 'Kuo Teh'...anyone out there who can translate this? it was a pork/ginger/garlic/green onion filling with the hand made pastry.
absolutely right. i was about to come and complain in the comments and i saw yours stick to wok cooking with this technique, don't touch american backyard burgers.
I love your recipes, I only wish you didn't have the music in the background. Sometimes the music is louder then other times and I miss a word here and there which may or may not be an ingredient . But I also find it distracting.
I will never understand why Chinese people add salt to their dishes when soy sauce, oyster sauce, etc. already has so much salt in it. I understand salt can bring out and enhance flavors but there is a line between enhancing flavors and making it taste salty....lol
📣 ANNOUNCEMENT 📣 - We’ve launched our TH-cam Membership Plan! bit.ly/sowmembers
Memberships start from just 99p per month, and include access to a whole load of exclusive content; including Q&As, School of Wok badges and emojis, membership recipes, and more!
Theres just something magical about asian food... Its so colorful and packed with flavors. PLUS its healthy (most of the time at least :D)! I order take-away from my local "Chinese" restaurant almost weekly. Their menu is a mix of multiple Asian cuisines from Chinese, Malaysian, Thai, Taiwanese and Indian etc. Much better than the fat dripping pizza...
It's so delicious, how could you not love it? - Lee
I’m in ❤️ with this guy cooking
I've been doing the pastry for potstickers since I was five years old (been over thirty years now) and was surprised to see that yours was thin all over. I was taught the bottom had to be slightly thicker in the center so it would not break so easily when removed from pan after cooking. I also cook them with the fan top up and not close to bottom of pan. It looks elongated and not round like yours.
Next time, I will try doing it your way... start to finish.
Let us know how it goes!
Hi, the centre of the pastry should have a little hump in it from when you roll it out meaning that there is a thicker part on the pastry!
you're the best Chef! The instructions are nice and clear. I have to try this myself.
Thank you! - Lee
I think I could only eat about 25 of those then I would have had enough (till tomorrow of course)
You and me both, David! - Lee
OMG I love these things so much but can never get the right, they always turn out either 2 well done on the bottom or 2 soggy on the top and sides. But I will keep trying till I get it perfect and then I can die a happy bunny lol 😋
Practice makes perfect, Amanda. Keep at it! - Lee
Awesome Jeremy, really like the technique you use to roll out the wheel of dough bits. Brilliant. Thanks, just making a batch of these now. Using red cabbage in the mix as well.
Great recipes and the way you go on bit by bit, how to cook is great. The music going UP and DOWN, which has been mentioned before, is just really bad. If you can fix that, I think you have a great channel. Thank you for taking your time showing me how to cook!
Thanks for the feedback, the music levels for the next load of videos will be better!
@@SchoolofWok just turn it right down and stop sidechaining so harshly
Made these last night and they had great flavor! I do have to admit that my pleats didn't look nearly as professional as Jeremy's. That will take some repetition before I get that process nailed down. Thanks for the videos!
Glad to hear it! The pleats are definitely something that comes with practice! - Lee
02/12/19 - I like this video but it seems too complicated for me to try..I like the way you cook because you make it look so simple and beautiful..Thanks for sharing Jeremy :)
We've got a really simple recipe coming out tomorrow that you will be able to make! - Lee
Hi Jeremy! Such a wonderful recipe for beginners.
Thanks! - Lee
I think I will use round premade dumplings from the store if I can find them. I am "circle-challenged. Can't shape a round anything by hand... lol. Jeremy makes it look so easy, but I'm not confident at all. I am already getting panicky at the idea of making round BAO buns... which I love... without all the fatty pork filling the restaurant version leaves in. I'm a masochist cook that sucks at rolling but love the end product.
It's all about practice! - Lee
Don't worry about it. I kept trying to make my own wrappers and I just found it to be really stodgy and thick. Made some today with bought wrappers and they tasted so much better. I know it's probably an unpopular opinion but if you can buy them I personally feel that they taste better and they save you a hell of a lot time.
I would add thinly sliced bamboo shoots, small chunks of jumbo white shrimp; fresh chili/garlic sauce would pair nicely
Awesome video💖
Looks like these a few key differences to what I was told. I was trying to crisp them up at the end. I ended up with scrambled dumplings.
Love your videos!! And I love your music - what is the artist for this song?
Thanks, I can't find the song I used as it was from a subscription-based website that we're no longer using! Sorry! - Lee
could they be frozen then thawed out before cooking?
Absolutely. That is an excellent way to do it, though I would probably thaw them out a little bit before tossing them on the pan.
Yes they can! - Lee
Can you give more accurate measurements for the soy marinade? Maybe in tsp. measurements? Thanks
You can find more accurate measurements in the recipe link in our description! - Lee
Give us a vegetarian option for filling on this recipe, please! 🙏🏻
You could just leave the meat out and use more mushrooms I think. Or replace the meat with beans etc.
Use tofu, chives and shitake mushroom as filling.
These are also called Guo tie
Have to try this one
I love these dumplings! - Lee
Hi Jeremy. What cut of pork do you use for the minced pork?
What can i use instead of pork
Hi, you can use whatever you like really. Fish, meat, even just vegetables works fine! - Lee
Loves it. Got a recipe for almond soo guy???
Thanks, I'll add that to our suggestions - Lee
I got a recipe from a Chinese gentleman from SF who titled it 'Kuo Teh'...anyone out there who can translate this? it was a pork/ginger/garlic/green onion filling with the hand made pastry.
can i also just steem them?
Ignore the burger remark if you over work the meat it will melt the fat and the burger will be tough and dry 👍👍👍
absolutely right. i was about to come and complain in the comments and i saw yours
stick to wok cooking with this technique, don't touch american backyard burgers.
Hah, you broke the cardinal rule of the kitchen: No rings, watches etc. when working in the kitchen!
I'll have to try those.. they look delicious. Music is kind of loud, and distracting, to hear what you're saying.
This channel is fantastic. I've been recommending it to everyone. Does anyone on here know of a cooking channel of equal quality for Indian dishes?
I love your recipes, I only wish you didn't have the music in the background. Sometimes the music is louder then other times and I miss a word here and there which may or may not be an ingredient . But I also find it distracting.
There's no music in our newer videos - Lee
The potstickers at store dont loo k like that
School of exposure
pla make xiao long bao
We shot this video on Friday, make sure you have the notification bell on so you don't miss it! - Lee
thanks
Music is to loud and annoying although information I’d very good
Hi Joe, we've addressed this issue in our latest videos! Thanks! - Lee
15 pleates?
over exposed and out of focus
love your channel,not this video,terrible music.we arent here for music, i left at 241 cant take it .................
Our more recent videos have no music - Lee
Can't see the grains ... lighting and camera work utterly awful. Music is repetitive and annoying. I expect more from this channel
Come to Papa
Great video well done , love the 70s porno music
I think I misunderstood the term "food porn" when selecting the music for this video - Lee
I will never understand why Chinese people add salt to their dishes when soy sauce, oyster sauce, etc. already has so much salt in it. I understand salt can bring out and enhance flavors but there is a line between enhancing flavors and making it taste salty....lol