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Chris Cheung, chef and owner of East Wind Snack Shop in Brooklyn, demonstrates how to make 8 types of dim sum including the "holy trinity" every chef is judged by: their siu mai, har gow, and roast pork bun. Check out Chef Cheung's new book "Damn Good Chinese Food" 🤍 0:00 Introduction 0:32 Har Gow Filling 1:24 Wrapping Har Gow 2:52 Siu Mai Filling 4:50 Wrapping Siu Mai 5:45 Roast Pork Bun Filling 6:44 Wrapping Roast Pork Bun 8:06 Spring Roll Filling 10:17 Wrapping Spring Roll 11:06 Potsticker Filling 12:01 Wrapping Potsticker 13:20 Frying Spring Roll 13:55 Steaming Roast Pork Bun 14:19 Steaming Har Gow 14:30 Steaming Siu Mai 14:43 Pan Fry Potsticker 15:36 Prep Chicken Feet 16:26 Sauté Chicken Feet 17:30 Prep Clams in Black Bean Sauce 18:00 Sauté Clams in Black Bean Sauce 19:01 Dan Tat Dough 19:51 Dan Tat Custard 20:33 Bake Dan Tat Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Siumai, one of my favorite dim sum dishes. Known around the world as Shaomai, Shumai, or Siomai... this dim sum is stuffed with pork and shrimp, and topped with shrimp and roe. We wanted to show you how to make this dish from scratch, Siumai wrapper and all. You obviously don't need to do that part if you don't want to - feel free to use store bought wonton wrappers in a pinch. As always, here's the link to the detailed written recipe and ingredient list over in /r/cooking: 🤍 Outro Music: "Add And" by Broke For Free 🤍 ABOUT US - Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :) We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well. This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Thanks to Chime for sponsoring this video! Learn more at 🤍 Banking services and debit card provided by The Bancorp Bank, N.A. or Stride Bank, N.A.; Members FDIC. The Chime Visa® Debit Card is issued by The Bancorp Bank, N.A. or Stride Bank, N.A. pursuant to a license from Visa U.S.A. Inc. SpotMe eligibility requirements apply. Overdraft only applies to debit card purchases and cash withdrawals. Limits start at $20 and may be increased up to $200 by Chime. See 🤍 Early access to direct deposit funds depends on payer. Dim Sum is the perfect meal for the family…. And then sum. To sum it up, Dim Sum is the perfect family meal on a budget. Get My Cookbook: 🤍 Additional Cookbook Options (other stores, international, etc.): 🤍 FOLLOW ME: Instagram: 🤍 Tik Tok: 🤍 Twitter: 🤍 Facebook: 🤍 Subreddit: 🤍 Discord Server: 🤍 - Recipe: 🤍
Har Gow! Probably one of the most popular Dim Sum dishes in the world, this shrimp dumpling uses wheat starch in order to have a chewy, translucent wrapper. While making Dim Sum at home is almost universally an intense process, this dish undeniably takes some skill. Making the wrapper's tough, so unless you're a professional pastry chef don't feel discouraged if you can't quite get the Har Gow on your first try! Written recipe is over here on /r/cooking: 🤍 And check out our Patreon if you'd like to support the project! 🤍patreon.com/ChineseCookingDemystified Outro Music: "Add And" by Broke For Free 🤍 ABOUT US - Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :) We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well. This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Siumai | How to make Dim Sum style Siu Mai | Chinese Siumai with Shrimp and Pork. Thanks for watching ! see you next video ! Ingredient: 1. Chopped pork 200g. 2. Shrimp 100g. 3. Black pepper 2tsp. 4. Chicken egg (1). 5. Chopped carrot 4tbsp. 6. Chopped garlic 1tbsp. 7. Corn starch 1tbsp. 8. Fish sauce 1tbsp. 9. Green onion 2tbsp. 10. Oyster sauce 1tbsp. 11. Sesame oil 1tbsp. 12. Sugar 1tsp. 13. Wonton wrapper. Thanks for watching, Have a nice Days ! #siumai#dimsum#chinesesiumai#
Easy to make homemade dumpling dough recipe. Better than store bought ones. This simple recipe only uses 3 basic ingredients that you definitely have in your kitchen. NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks! ▶ Printable recipe, tips and instructions 🤍 ▶ Check out my website for the ingredients, measurements and much more! 🤍 ▶ Subscribe for more videos 🤍 Say HI to us here: ▶Instagram: 🤍 ▶Facebook Page: 🤍 ▶Pinterest: 🤍 THANK YOU for watching and have a lovely day!
hello friends today I'm gona show you how to make dimsum skin! recipe here potato starch _62gm wheat starch _62gm normal'water _100gm then hot water 1 1/2 ladle how to make chicken momos 🤍 how to make crystal vegetable dumplings, 🤍 spinach dumpling how to make 🤍 #cheffood #howtomakedisumskin #howtomakedimsumduogh tags how to make dimsum skin, how to make dumpling dough, how to make dumpling wrapper, dimsum dough how to make, how to make crystal dough,
Chicken Dim Sum #ChickenDimSum #Momos #ChineseRecipe Chilli Momos recipe - 🤍 Momos Sauce/Chutney recipe - 🤍 Chicken dim sum is a special dish to enjoy on special occasions with friends and family. Dim sums are one of those specialities which require a bit effort in preparing but extremely rewarding at the end. Don’t get scared; this recipe is very user-friendly and customizable. If you are planning it for a special day, you can prepare the filling and also the dough a day before. This way it will become extremely quick on your D day and you won’t need to spend the entire time inside the kitchen. Serve it with red chilly sauce. Prep time: 45 mins Cook time: 60 mins Number of Servings: 4-5 persons Ingredients 200 gms boneless chicken ginger garlic salt soy sauce sesame oil spring onions pepper wonton sheet Method Wonton wrapper 1. Mix maida, salt, oil and water 2. Mix it to a dough 3. Knead it well for about 10 mins 4. Let it rest for about 30 mins 5. Roll it into thin wrappers Chicken Dim Sum 1. Take minced chicken, add egg, light soy sauce and cornflour in a mixer-grinder. Mix it nicely, using a mixer-grinder. 2. Add other seasonings such as salt, meat masala and pepper. 3. Add onion and sesame oil and mix till soft. 4. Stuff the mixture in the wonton wrapper. 5. Arrange the dimsums in a basket and steam for 15 minutes. 6. Serve with red chilli chutney. You can buy our book and classes on 🤍 HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: 🤍 FACEBOOK - 🤍 YOUTUBE: 🤍 INSTAGRAM - 🤍 A Ventuno Production : 🤍
Hello foodies.....today's recipe is Steamed Chicken Momos/Dumpling by Tiffin box | Minced meat Dim Sum Recipe Ingredients : 1. For the stuffing Minced Chicken - 1 cup Soya Sauce - 1 table spoon Salt - to taste Minced ginger garlic - 1/2 table spoon Minced green chilli optional Pepper powder 1/2 teaspoon Chopped Spring Onion Hot oil - 1.5 table spoon For dough: Flour - one and half cup Salt - 1/4 TSP Water - 1/2 cup + 2 tablespoons Join Our Facebook Page 👉👉 🤍 Visit Our another Channel 👉👉 🤍 #kidstiffinbox #kidsrecipes #tiffinbox_recipes #recipes Background Music : BeatbyShahed 🤍 🤍 🤍 🤍 #Chicken_momo #steamed_chicken_dumpling
Watch Daddy Lau teach us how to make siu mai! Also known as shu mai, this is a classic dim sum dish that's really easy to make at home! 🍴 RECIPE + INGREDIENTS🍴 Check out our blog for an adjustable list of ingredients and step-by-step videos: 🤍 🙏 SUPPORT OUR CHANNEL 🙏 If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau. 🤍 👋 CONNECT WITH US 👋 🤍 🤍 🍳 COOKWARE WE USE/LOVE 🍳 - Electric Burner: 🤍 - Non-Stick Wok: 🤍 - Carbon Steel Wok: 🤍 - Non-Stick Pan: 🤍 - Carbon Steel Pan: 🤍 - Stainless Steel Skillet: 🤍 - Cookware Set: 🤍 - 8 Quart Pot: 🤍 - Cookware Collections: 🤍 - Pan Protector: 🤍 - Carbon Steel Seasoning Wax: 🤍 🔪 KNIVES WE USE/LOVE 🔪 - Dad's 40 year old Chinese Chef Knife: 🤍 🤍 - Chef Knife: 🤍 - Santoku Knife: 🤍 - Starter Knife Set: 🤍 - Sharpening Stone Set: 🤍 👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳 - Magnetic Knife Strip (storage): 🤍 - Cutting Board: 🤍 - Instant Read Thermometer #1: 🤍 - Instant Read Thermometer #2: 🤍 - Food Scale: 🤍 🍜 DAD'S SPECIAL INGREDIENTS 🍜 If you don't live near an Asian market, you buy these online / on Amazon: - Sesame Oil: 🤍 - Soy Sauce: 🤍 - Tamari (Dark Soy Sauce substitute): 🤍 - Rice Cooking Wine: 🤍 - Oyster Sauce: 🤍 - Vegetarian Oyster Sauce: 🤍 - Chili Oil: 🤍 - Hoisin Sauce: 🤍 - Chicken Bouillon: 🤍 - Shaoxing Cooking Wine: 🤍 Options for Vegetarian Oyster Sauce - 🤍 - 🤍 Options for Gluten Free Oyster Sauce - 🤍 - 🤍 🎥 MY CAMERA GEAR! 🎥 - My Workhorse Camera: 🤍 - My Lens for Wide Shots: 🤍 - My Lens for Detail Shots: 🤍 - My Macro Lens: 🤍 - My Main Light: 🤍 - My Light Softbox: 🤍 - My Camera Slider: 🤍 Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support! ⏲ CHAPTERS ⏲ 00:00 - Intro 00:52 - Siu Mai’s Story! 01:30 - Prepare pork 03:24 - Why is pork red? 04:09 - Prepare shrimp 05:20 - Prepare mushrooms, carrots 06:51 - Create marinade 07:33 - Mix meat, marinate overnight 08:43 - Wrap siu mai dumplings 11:44 - Steam siu mai 12:44 - Meal time! 13:35 - Reliving my parents’ first year in America 14:31 - How do you choose the best siu mai wrappers? 16:20 - How to prevent wrappers from drying? 16:35 - How to prevent wrappers from getting soggy? 17:22 - How to batch cook and freeze siu mai? 19:10 - How to stuff the siu mai perfectly? 19:30 - Kat & Randy’s siu mai wrapping contest! 💛 OUR FAMILY 💛 Learn more about the Lau family, and why we started this channel + blog: 🤍 - 🎵 OTHER CREDITS 🎵 Intro Flute Music - Performed by Daddy Lau Copyright Chillhop Music - 🤍 Copyright Chillhop Music - 🤍 Overhead Camera Rig built by P.Oak - 🤍
Hello everyone Welcome to my YouTube channel.Today i will show you how to make veg momo? This dumpling very tasty and very easy to make.This dumpling should little kanchi and coriander flavour. How to make pan fried chicken dumplings 🤍 How to make pan fried shrimp dumpling 🤍 How to make Truffle edamame dumpling 🤍 How to make har gao 🤍 #dumplings,#dumpling,#dimsum,#dumplinghome,#hindi
Chee Cheong Fun is also known as rice noodles roll. Some of you might be wondering why we specifically mentioned that this is a Hong Kong style chee cheong fun. That's because we have a similar version available in Singapore except that it's drenched in sweet sauce which is very different from what you get in Hong Kong. We love it both ways. Hong Kong style chee cheong fun is savoury whereas Singapore style chee cheong fun is sweet. Both are really delicious in my opinion. If you have the chance, you should really try both versions out. See the ingredient list below for your easy referece. Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos. Follow us on: Youtube: 🤍youtube.com/spicenpans Facebook 🤍facebook.com/spicenpans/ Instagram 🤍instagram/spicenpans Blog: 🤍spicenpans.com Chat with us! info🤍spicenpans.com Thanks for watching! See you soon. ————- Are you trading online now? Click here to trade on Tiger Brokers and get free stocks! 🤍 Ingredients: Makes about 4 - 5 rolls depending on how big your pan is Chee Cheong Fun Sauce - 1 tablespoon of sesame oil 3 tablespoons of light soy sauce 0.5 tablespoon of concentrated chicken stock 1.5 teaspoons of sugar 1 cup of hot water Chee Cheong Fun skin 60g of rice flour 20g of cornflour 1.5 cups of water (each cup is 250ml) = If you like this recipe, you might like these too: Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber 🤍 Lotus Leaf Rice 🤍 Fish Maw Seafood Soup 🤍 Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!Ddddd
Think you can only have dim sum at a restaurant? Watch Daddy Lau teach us how to make 3 absolutely amazing dim sum dishes at home! 👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳 Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau! Join the club: 🤍 🍴 RECIPE + INGREDIENTS🍴 Check out our blog for an adjustable list of ingredients and step-by-step videos: 🤍 🤍 🤍 🙏 SUPPORT OUR CHANNEL 🙏 If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau. 🤍 👋 CONNECT WITH US 👋 🤍 🤍 🤍 🤍 🍳 COOKWARE WE USE/LOVE 🍳 - Electric Burner: 🤍 - Non-Stick Wok: 🤍 - Carbon Steel Wok: 🤍 - Non-Stick Pan: 🤍 - Carbon Steel Pan: 🤍 - Stainless Steel Skillet: 🤍 - Cookware Set: 🤍 - 8 Quart Pot: 🤍 - Cookware Collections: 🤍 - Pan Protector: 🤍 - Carbon Steel Seasoning Wax: 🤍 🔪 KNIVES WE USE/LOVE 🔪 - Dad's 40 year old Chinese Chef Knife: 🤍 🤍 - Chef Knife: 🤍 - Santoku Knife: 🤍 - Starter Knife Set: 🤍 - Sharpening Stone Set: 🤍 👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳 - Magnetic Knife Strip (storage): 🤍 - Cutting Board: 🤍 - Instant Read Thermometer #1: 🤍 - Instant Read Thermometer #2: 🤍 - Food Scale: 🤍 🍜 DAD'S SPECIAL INGREDIENTS 🍜 If you don't live near an Asian market, you buy these online / on Amazon: - Sesame Oil: 🤍 - Handcrafted Soy Sauce: 🤍 - Light Soy Sauce: 🤍 - Light Soy Sauce (Handcrafted): 🤍 - Dark Soy Sauce: 🤍 - Dark Soy Sauce (Handcrafted): 🤍 - Rice Cooking Wine: 🤍 - Premium Oyster Sauce: 🤍 🤍 - Chili Oil: 🤍 - Hoisin Sauce: 🤍 - Chicken Bouillon: 🤍 - Shaoxing Cooking Wine: 🤍 Options for Vegetarian Oyster Sauce - 🤍 - 🤍 Options for Gluten Free Oyster Sauce - 🤍 - 🤍 Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support! 🔗 LINKS MENTIONED 🔗 Made With Lau (Chicken Congee): 🤍 Made With Lau (New Year Cake - Red Bean Nian Gao): 🤍 Off the Great Wall: 🤍 Dried Turnip Link: 🤍 Made With Lau (What is wok hei?): 🤍 ⏲ CHAPTERS ⏲ 00:00 - Siu Mai! 01:05 - Prepare pork 03:43 - Prepare shrimp 04:55 - Prepare mushrooms, carrots 06:26 - Create marinade 07:08 - Mix meat, marinate overnight 08:03 - Wrap siu mai dumplings 11:04 - Steam siu mai 15:36 - Turnip cake! 15:54 - History of Dim Sum 16:49 - Prepare turnip, flour, and other ingredients 22:23 - Cook ingredients in oil 24:43 - Prepare cake pan 25:52 - Mix in flour slowly 26:46 - Steam turnip cake 27:16 - How to tell if it’s done 27:30 - Garnish, let cake cool 28:56 - Remove from cake pan, pan fry 31:39 - Better than dim sum! 32:35 - Ham sui gok! 33:42 - Prepare dough 37:02 - Prepare dry ingredients & pork 38:45 - Cut ingredients 40:27 - Stir-fry ingredients 41:23 - Season filling 42:24 - Wrap haam seoi gok 44:15 - On oil & smoke points 49:56 - Taste test & plate 50:36 - Toisan gai loong vs haam seoi gok 💛 OUR FAMILY 💛 Learn more about the Lau family, and why we started this channel + blog: 🤍 - 🎵 OTHER CREDITS 🎵 Produced by Randy Lau, Grace Phan Edited by Willard Chan, Nicole Cheng Translation by Arlene Chiu, David Loh Intro Flute Music - Performed by Daddy Lau Copyright Chillhop Music - 🤍 Copyright Chillhop Music - 🤍
🔪 BROWSE MY KITCHENWARE - 🤍 ❤️ SUPPORT THE CHANNEL - 🤍 Taro cake. It is a fluffy crispy dim sum, very popular in Guangzhou and HK. If you love to eat taro, this is the perfect recipe to try because it has a strong taro flavor. The fragrance just goes so well with all those ingredients together. 🥢PRINTABLE RECIPE - 🤍 🥢RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours. INGREDIENTS - 800 grams of taro - 3 pieces of Chinese sausage (la chang) 🤍 - 80 grams of Chinese bacon (la rou) 🤍 - 50 grams of dry shrimps [Amazon Link: 🤍 - 8 pieces of dried mushroom [Amazon link: 🤍 - 3 ounces of onion - 2 tbsp of minced garlic - 3 tbsp of vegetable oil - 1 tbsp of sugar - 1 tbsp of soy sauce - 1 tsp of salt - 1 tsp of five spice [Amazon link: 🤍 - 500 ml of water (soaked the shrimp and mushroom with) FOR RICE FLOUR MIXTURE - 400 grams of rice flour [Amazon Link: 🤍 - 1000 ml of water - 1 tsp of salt 食材用量 - 800克香芋 - 3 根腊肠 🤍 - 80克腊肉 🤍 - 50克干虾米 - 8个干香菇 - 3盎司洋葱 - 2汤匙蒜末 - 3汤匙植物油 - 1汤匙糖 - 1汤匙生抽 - 1茶匙盐 - 1茶匙五香粉 - 500 ml浸过香菇和虾米的水 - 400克粘米粉 - 1000 ml 水 - 1茶匙盐 HOW TO COOK PREPARE INGREDIENTS - Soak some dried mushrooms and shrimps with 500 ml of water until soft. Then strain them.Don’t throw out the water, we need that to cook the taro. - Peel the taro and cut it into half centimeter cubes. - Cut all the meat into small size. - Cut the mushroom into the same size too. - Have 3 ounces onion and 2 tbsp of minced garlic ready. MAKE THE FLOUR MIXTURE - Mix 400 grams of rice flour with a tsp of salt. Pour in 1 liter of water. Combine well and set it aside. PRECOOK - Heat up the wok a little bit. Add 3 tbsp of vegetable oil. Then add in the garlic and stir it until fragrant. - Throw in all the ingredients we prepared. Cook it for 3 minutes on medium heat. Taste it and decided if you need more salt. - Take it out and set it aside. - Directly add in all the taro into the wok along with 1 tbsp of sugar, 1 tbsp of soy sauce, 1 tsp of five spice and 1 tsp of salt. - Give it a mix and pour in the water that you soaked the shrimps and mushroom with. - Turn the heat to high, let it cook until the water is gone. It will take about 5 minutes. STEAM AND FRY - Put it in a big bowl. Add in all the ingredients we prepared and the flour mixture. Combine well. The last step is to steam it. - Put parchment paper into a container so the taro cake will be easier to take out later. Add the mixture into the container. - Bring the water to a boil and steam it on high heat for 30 minutes. - You can use a chopstick to check. If it is transparent, that means it is done. - Let it cool down to room temperature. Cut it into the size you like! - Fry it for few minutes so you can get a nice, crispy layer. Tastes so good. We usually dip this with hot sauce or XO sauce. But trust me, this is so delicious that you don’t need a dipping sauce. You can serve this as a nice appetizer or eat it as breakfast, this is enough for 3-5 people. Hope you enjoy! If you have any questions, just post a comment. ...and if you've read this far, might as well subscribe. More recipes coming soon =)
Today we are going to make Shrimp Cheung Fun (Steamed Rice Noodle Rolls Dim Sum Recipe). Talking about Cheung Fun (Rice Noodle Rolls), there are many ways to make it. And after testing different combinations of ingredients, I found the perfect way to make Cheung Fun. It’s silky, smooth, and slightly translucent. It’s over the top delicious! Shrimp Cheung Fun Recipe: 🤍 蝦腸粉做法, 中文影片: 🤍 Serves: 4 Prep time: 25 minutes Cook time: 20 minutes For the shrimp: 5 ounces (12 to 16 pieces) medium shrimp, peeled and deveined Pinch of salt Pinch of white pepper ½ teaspoon rice wine ½ teaspoon sesame oil ½ teaspoon cornstarch 1 ½ teaspoons water For the sauce: 4 tablespoons hot water 2 tablespoons sugar 2 tablespoons soy sauce 1 tablespoon dark soy sauce 1 tablespoon oyster sauce ½ teaspoon sesame oil For the Cheung Fun: ½ cup rice flour 2 tablespoons tapioca starch 2 tablespoons wheat starch 1 ½ cups water 2 tablespoons avocado oil, separated, for brushing Stay in touch with CiCi: 🤍 🤍 🤍 🤍 Click to Subscribe 🤍 #CiCiLi #AsianHomeCooking #ShrimpCheungFunRecipe © All Rights Reserved.
🔪 BROWSE MY KITCHENWARE - 🤍 ❤️ SUPPORT THE CHANNEL - 🤍 🥢 PRINTABLE RECIPE - 🤍 This deep-fried dumpling is known for its crispy and gooey texture. The filling is extra flavorful and packed with umami flavor. It is one of the most popular dim sums. INGREDIENTS To Make the Wrapper 70 grams of wheat starch (Amazon Link - 🤍 85 grams of hot water 210 grams of glutinous rice flour (Amazon Link - 🤍 60 grams of sugar 155 grams of room temperature water 60 grams of lard To make the filling 200 grams of skinless pork belly 60 grams of Jicama (Sha Ge 沙葛, also known as Mexican turnip) 15 grams of dried shrimp (Amazon Link - 🤍 3 dried shiitake mushrooms (Amazon Link - 🤍 2 tbsps. of preserved radish (Amazon Link - 🤍 1 tbsp of minced garlic 3 tbsps. of diced shallot 1 tsp of minced ginger 2 tsps. of soy sauce (Amazon Link - 🤍 1/2 tbsp oyster sauce (Amazon Link - 🤍 1 tsp of dark soy sauce (Amazon Link - 🤍 1 tsp of sugar 1/4 tsp white pepper (Amazon Link - 🤍 1.5 tbsp of cornstarch 1/3 cup of the mushroom soaking water 1.5 tsps. of sesame oil (Amazon Link - 🤍 1/3 cup of garlic diced chives or scallions Others 2-3 cups of frying oil INSTRUCTIONS Make the wrapper Dissolve 60 grams of sugar into 155 grams of room temperature water. Combine the sugar solution with the glutinous rice flour. Mix thoroughly and form a rough dough. Set it aside. Pour 85 grams of boiling water into the wheat starch. Stir it well then knead it into a smooth dough. Thoroughly knead the wheat starch dough and the glutinous rice dough into a bigger piece. At this point, the ductility is very low. To fix this issue, rip a small piece of the dough (about 40 grams) and microwave it for 25 seconds or boil it in water for 2 minutes. Then mix it back into the big piece of dough thoroughly. The dough will be malleable and elastic. Combine the dough with 60 grams of room-temperature pork lard until well absorbed. Set the dough in the fridge for 40 minutes. Make the filling Soak the shiitake mushrooms and dried shrimp 2 hours in advance. Dice them finely. Save the soaking liquid for later use. Dice the Jicama, Caipu, and pork belly into 1/4 of inch cubes (use diced eggplant + some vegetable oil as a vegan option) Add the diced pork belly to the wok and stir over medium-low heat for 3-5 minutes or until 2-3 tbsp of fat is rendered out. Push the pork to the side then add garlic, shallot, ginger, mushroom, and dried shrimp. Stir over medium heat for a few minutes to activate all the fragrances. Add the diced jicama. Season it with soy sauce, oyster sauce, dark soy sauce, sugar, white pepper. Stir well. Combine 1.5 tbsp of cornstarch and 1/3 cup of mushroom&shrimp soaking liquid. Pour it into the wok and stir to bind all the filling together. Add the sesame oil. Remove the filling from the wok and let it cool. Then mix with 1/4 cup of diced garlic chives or scallions. To warp the dumplings and deep fry Take the dough out of the fridge and portion it into 20 even pieces (30 grams each). Roll each one into a smooth ball. Flatten a ball in your palm, then shape it into a small little bowl. Put about 15 grams of filling in. Fold the wrapper in half and pinch the edge to close the dumpling. Finish all 20 of them. Heat the frying oil to 380°F (190°C), then carefully slide in the dumplings and fry for 5-8 minutes or until golden brown.
Get the recipe: 🤍 Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: 🤍 Binge watch a whole bunch of my Asian food recipe videos here: 🤍 Come chat with me on: 🤍 🤍 🤍 And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores: 🤍 For more super tasty recipes: 🤍 ABOUT MARION Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food. Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad). Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
cheong fun ft. rice paper ~ You know those shrimp rice noodle rolls you get at dim sum? Here’s how to make it.. with rice paper :) of course it doesn’t taste exact, but it’s pretty close! rice paper raw shrimp scallions sauce: soy sauce dark soy sauce oyster sauce sugar water grated garlic grated ginger Dip the rice paper into cool water and lay it on a large plate or cutting board. I know a lot of you are used to using hot or warm water, but I find cool water works best for me because it slowly softens and doesn’t rip easily. Add shrimp in the middle of the rice paper in a row and sprinkle scallions on top. Fold one side of rice paper over the shrimp and do the same with the other side to form a long noodle shape. Oil a plate and place the rice noodle rolls on top, then steam for about 1 to 2 minutes until the shrimp is cooked through. Pour the sauce on top & enjoy! written recipes 🤍 link to ingredients 🤍 instagram 🤍 🍵
check out the Big Kitchen's website, here's the link. 🤍 I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion Aussie Dim Sim The pastry Plain flour 250g - 9oz - Salt 1/2 tsp - Hot water 125ml - 1/2 cup The filling Minced pork 1k Five spice 1 tbsp Chopped ginger 1 tsp garlic 1 clove Chinese leaf cabbage 1/2 head Soy sauce 1 tbsp Sesame oil 1 tsp Salt and pepper to taste Combine the pastry ingredients in a bowl and stir with a wooden spoon until it is all lumpy, now knead with your hand in the bowl until it forms a dough. Turn onto a work surface and knead for about 10 minutes, wrap in plastic and leave to rest 30 minutes. Mince the pork belly and shop the cabbage, combine all the filling ingredients together and season. To test the seasoning you can fry off a small patty Aussie dim sims date back to the 19th century, a Chinese settler from Guangdong called William Chen Wing Young introduced the snack. They became very popular with minors from Melbourne, and are nowadays often served up in fish and chip shops as takeaway, served in a plastic bag for a slightly drunk Aussie to munch on on his/her way back from the pub. Aussie dim sims differ from dim sum as they are much larger and more rustic in appearance.
Dim Sum style chicken feet, a.k.a. Feng Zhua or Pheonix Claws - a dish that's definitely a bit on the complex side but more than tasty to make up for it. We do the Dim Sum restaurant-style steaming method for these chicken feet instead of the braising method that's popular online - lengthy steaming ensures tender, fall-off-the-bone chicken while still preserving its puffy skin. There's three sauces that're most common with chicken feet - abalone sauce, black bean sauce, and zijin chili garlic sauce... while all three are popular, we felt the zijin chili garlic variety was perhaps the most 'classic' with that distinctive red-ish color, so that's the direction we went. As always, here's the detailed written recipe over on /r/cooking: 🤍 Outro Music: "Add And" by Broke For Free 🤍 ABOUT US - Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :) We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well. This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Love Dim Sum? Then try out Jeremy's recipe for Har Gow. These meaty and juicy steamed prawn dumplings are a popular choice in any Dim Sum restaurant. Book one of our online classes today: 🤍 Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe. To find the recipe for this dish, click the link below! - 🤍 - - Chinese Prawn Dumplings | Wok Wednesdays - Visit our shop for woks, cleavers, bao kits and gyoza kits! - UK delivery: 🤍 Become a wokstar, join one of our classes! - 🤍 Find other recipes here! - 🤍 Find us on social media: Twitter: 🤍 Instagram: 🤍 Facebook: 🤍 Got a question or inquiry? E-mail us at: Info🤍schoolofwok.co.uk
Chicken feet is my favorite dim sum item - but the deep frying always made a mess. Here is a recipe that does not require deep frying - it tastes just as good! Super easy to make and delicious. 😋 SERVING 6-8 INGREDIENTS 2 lb chicken feet 1/4 tsp salt 1 Tbsp oil 4 Tbsp brown sugar 5 cloves of garlic 1oz ginger, diced 2 shallots, diced Sauce: 1 Tbsp oyster sauce 1 Tbsp soy sauce 1/4 tsp five spice powder 2 Tbsp rice cooking wine 2.5 Tbsp black bean sauce 2 Star anise 2 pieces of Cinnamon stick ½ tsp black pepper Slurry: 1 Tbsp cornstarch + 1 Tbsp water #dimsum #instantpot #airfry #easyrecipes #tastemadeeazy ★ COOKING EQUIPMENT ★ Anchor Hocking Glass Mixing Bowls ▶ 🤍 Instant Pot ▶ 🤍 Philips HD9220/28 Viva Airfryer ▶ 🤍 ★ MUSIC ★ Where I download my Music *Try it FREE for 30 days* 🤍 ★ FOLLOW TASTE MADE EAZY ★ Please SUBSCRIBE: 🤍 My Instagram: 🤍
It’s loved for the umami-rich, complex flavors and pleasantly gelatinous texture. 0:11 Braised Dim Sum Chicken Feet, or fèng zhǎo (meaning phoenix talons) 2:40 Spicy Lemon Chicken Feet Salad These Braised Chicken Feet are popular item at any dim sum restaurant. Braised in a flavorful liquid, this rich and aromatic Chicken Feet is easy to make at home. Spicy, delicious braised feet that are steamed to soften in the final preparation. Recipe: 🤍 Super delicious spicy and sweet-sour chicken feet salad, a very delicious and popular Chinese snack. Recipe: 🤍 Subscribe our YouTube channel for more easy and tasty recipes: 🤍 Are you craving for yummy food? Look no further. Here we have the best recipes, prepared by award-winning masterchef to showcase authentic, traditional cooking. Whether you want to know how to make tasty meals at home, or learn how to master cooking, we've got you covered.
🔪 BROWSE MY KITCHENWARE - 🤍 ❤️ SUPPORT THE CHANNEL - 🤍 🥢 PRINTABLE RECIPE - 🤍 Har Gow is one of the most iconic dim sum dishes in Guangzhou tea house restaurants. Cantonese people love to eat it for breakfast or brunch. We have a saying called “一盅两件” which means - 1 pot of tea and 2 dim sum dishes. Har Gow is a dish that everybody orders every time. In this post, I will show you how to make the Authentic Har Gow in including the transparent Har gow skin. 🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours. INGREDIENTS FOR THE SKIN (enough to make 30 shrimp dumplings) - 6 ounces (174 grams) of wheat starch (澄粉) [Amazon Link: 🤍 - 1.5 ounce (43 grams) of cornstarch - 1/4 tsp of salt - 1 tsp of vegetable oil - 6.5 ounces (184 grams) of hot water INGREDIENTS FOR THE FILLING - 10 ounces (283 grams) of peeled shrimp - 8 ounces (226 grams) of ground pork - 1/2 cup of minced baby bamboo shoot (笋丁) [Native Forest Bamboo Shoots: 🤍 - 1/2 cup of minced carrot - 1 egg - 1 tsp of grated ginger - 1 tsp of grated garlic - 1/2 tsp of salt - 2 tsp of sesame oil - 1 tsp of sugar - 1 tbsp of soy sauce - 1/4 cup of water STEP BY STEP - First, let’s make the filling. 10 ounces of peeled shrimp - use half of it first. Press it down to make it into sort of paste. Then roughly mince it. You can use a food processor to grind it. But in this way, the texture of the filling will come out better. - Put the shrimp paste in a mixing bowl. Add 8 ounce of ground pork. Crack in 1 egg. The egg will help to keep the filling moist. Next is the seasoning - 1 tsp of grated ginger, 1 tsp of grated garlic, 2 tsp of sesame oil, 1 tsp of sugar, 1 tbsp of soy sauce, 1/4 cup of water, 1/2 tsp of salt. - I am using a stander mixer to help me mix the filling. Let it run for about 5 minutes at medium-high speed. This is very helpful. As the machine spins, the meat starts pulling away from the side of the bowl. That means the protein in the meat are being developed which will make your filling turn out with a better texture. Personally, I think this is an important step to create a juicy filling. If you don’t have a stander mixer, you can also do this by your hand. You just mix your filling within 1 direction for 8-10 minutes until you get a sticky gooey consistency. - Continue adding the rest of the ingredients - 1/2 cup of minced baby bamboo shoot, 1/2 cup of minced carrot, and the other half of the shrimp. Mix everything until well combined. Set it in the fridge. - Make the wrapper. You need 6 ounces of wheat starch, not wheat flour. They have a totally different texture. Wheat starch is the key to make the beautiful transparent wrapper. Continue adding 1.5 ounces of cornstarch and 1/4 tsp of salt. - Give that a mix then slowly add in 6.5 ounces of hot water in batches; as hot as possible. At the same time, use chopsticks to stir it. Try to mix it evenly. Then cover it with a plastic film immediately. Let it sit for 5 minutes. - 5 minutes later, you can start kneading it. It will take about few minutes to make it into a smooth dough. Add 1 tsp of vegetable oil and keep kneading it until the oil is evenly mixed. - Cut it into 4 pieces; cover the rest with plastic film while you are work 1 piece of dough first. - Shape one piece into a long even strip. Divide it into small doughs. Make it into a ball shape and flatten it. Roll it into a thin wrapper. The size is about 6 cm across. - By the way, it is a lot of work to make these transparent dumpling skins. It is totally ok to use regular dumpling skin. But it will look different and taste little different. Just be aware of that - Put in about 1 tbsp of filling; make sure there is at least 1 pieces of shrimp in it. Fold the wrapper in half. Pinch the middle to stick together. Start from 1 side to make pleats. Then do the other side. It is pretty easy. Once you are done, put it on top of a piece of carrot to prevent sticky. - Now that the dumplings are freshly made, put the steamer above boiling water. Steam it on high heat for 5 minutes. And you are done.
Hello everyone Welcome to my YouTube channel.Today i will show you how to make har gao? This dim sum very important for my life because I learn this dim sum long time now I'm perfect to me har gao thank you.
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#dimsum #Cheungfun #steamedriceroll Cheung fun is one of my favourite dim sum orders because it is so light and fun to eat. If you want to make it even fancier, add in some dried shrimp or even fresh shrimps. Ingredients: Rice Roll: Rice flour 1/2cup (120ml =60g) Tapioca 1/4 cup (60ml =30g) Salt 1/4 teaspoon Vegetable oil 1/4 teaspoon Water 1.5 cup ( 360ml) Baby bok choy 2 small Oyster mushroom - 2 medium Sauce: Soy sauce 2 tablespoons Water 2 tablespoons Sugar 1/2 teaspoon Sesame oil 1/8 teaspoon
This gorgeous Dim Sum recipe is perfect for any meat but especially good with leftover pork. Soft steamed buns with hot pork and a sweet, sticky sauce and at under 65p / $1 it's a bargain too! Jamie's Money Saving Meals starts tomorrow on Channel 4 at 8.30pm (UK Only). But all you international Food Tubers can get loads of tasty, affordable meals right here: 🤍 What's your best tips for using up leftovers? We'd love to hear your ideas in the comments box below guys! Links from the video: Thai Massaman Curry | 🤍 More Food Tube videos | 🤍 For more nutrition info, click here: 🤍 Jamie Oliver's Food Tube | 🤍 Subscribe to Food Tube | 🤍 Twitter: 🤍 Tumblr: 🤍 Facebook | 🤍 More great recipes | 🤍 #FOODTUBE x
This dim sum beancurd roll or known as 'sin jyuk guen' is packed with a delicious crunch from mushrooms, carrots, and binds together with scrumptious tofu and vegetable filling. Full recipe instructions: 🤍 Blog: 🤍 Instagram: 🤍 Facebook: 🤍 Pinterest: 🤍 _ Makes 16 rolls 2 beancurd sheet (yuba) round 5 dried Shiitake mushrooms rehydrated and thinly sliced 1 oz wood ear mushrooms rehydrated and sliced 1 small carrot shredded 1 lb [397g] firm tofu 3 tablespoons bamboo shoot strips 3 tablespoons chopped water chestnuts 3 tablespoons chopped cilantro cornstarch Seasoning ½ teaspoon salt plus more to taste 1 teaspoon sugar ½ teaspoon mushrooms seasoning 1 tablespoon toasted sesame oil Sauce 3 slices ginger 2 stalks onion chopped 1 tablespoon oyster sauce 2 teaspoons soy sauce ½ teaspoon sugar ¼ teaspoon mushroom seasoning optional ¾ cup water dash of white pepper #vegandimsum #veganrecipes #yuba #tofuskin
We've had so many requests for a Dim Sum recipe and you've given us loads of tips and tricks to make them as magical as possible... So here's our version!! So what do you think? Could you improve on our version? Let us know down below! Get the full recipe here: 🤍 If you want to get involved and give us your recipe suggestions, head over to our Google+ community: 🤍 Make sure you're up to date on all the latest SORTED happenings: 🤍 🤍 🤍 🤍 🤍 - NEW!!
Learn how to make Chicken Dim Sum at home with chef Varun Inamdar only on Get Curried. Chicken Dim Sum is an easy to make and delicious and tasty Asian delicacy. So enjoy steamed dumplings/momos with mouth watering chicken filling along with soy chilli sauce only on Get Curried. Ingredients For the casing 1 cup refined flour 2/3 cup hot water Salt to taste 4 tbsp refined flour for dusting For the filling 250 grams chicken mince 1 tsp soy sauce 4 tbsp carrot finely chopped 1 tbsp garlic finely chopped 1 tbsp spring greens finely chopped 1 tbsp finely chopped celery 1 tbsp finely chopped leeks Salt Pepper to taste Soya chilly Sauce 4 tbsp light soya sauce 2-3 red chilles finely chopped 1/2 tsp sesame oil 1 tbsp spring greens Method - For making the dough, take some refined flour and add some salt to it, mix it well. - Boil some water until it comes to roll boil. - Add the boiling water to the flour and start mixing it. - Start kneading the dough and when it starts to get sticky add some dry flour and continue kneading until it becomes soft. - Cover it with the damp cloth and keep it aside for 30 minutes. - In a bowl add chicken mince, chopped carrots, chopped leeks, chopped celery, some salt, some crushed pepper and mix all the ingredients together. - Take the dough and knead it again. - Roll it into cylindrical shape and cut it into medium size roll and then roll it into round disc. - Place the disc and keep it over the the thumb and index finger. - Place the filling in the center and squeeze the sides of dough disc. - In a pan add water and place the sieve over it after that place some cabbage leaves in the sieve. - Place the momos over the cabbage leaves and cover it with a lid. - Let it steam for 15 minutes. - In bowl add light soy, spring greens, finely chopped red chilles and sesame oil. - After 15 minutes take out the cooked momos and garnish it with the greens of spring onions - Chicken Dimsum is ready to be served along with Soy Chilly Sauce #ChickenMomo #ChickenDimsum #GetCurried #Momos Host: Varun Inamdar Copyrights: REPL Subscribe and Get regular Updates: 🤍 🤍 🤍 🤍
🔪 BROWSE MY KITCHENWARE - 🤍 ❤️ SUPPORT THE CHANNEL - 🤍 🥢 PRINTABLE RECIPE -🤍 Today I will share a gluten-free dumpling recipe. It is one of my favorite Dim sum dishes - Chiuchow Fen Guo (Chao Zhou Fen Guo潮州粉果). It has beautiful transparent skin, and a flavorful, healthy filling. You are gonna love it. 🥢 RELATED VIDEOS How to Make Chinese Dumplings From Scratch - 🤍 6 Dumpling Dipping Sauces - 🤍 INGREDIENTS FOR THE FILLING - 2 tbsp of cooking oil - 1/4 cup of diced shallot - 2 tbsp of minced garlic - 1.5 tsp of minced ginger - 1/4 cup of diced Chaozhou style preserved radish (潮州菜脯) (Amazon Link - 🤍 - 1/3 cup of diced compressed tofu bean curd (Dou Fu Gan豆腐干) - 3 tbsp baby shrimp or sun-dried shrimp (干虾仁或者虾皮) - 4 pieces of dried mushroom, soaked in water, diced (Amazon Link - 🤍 - 1/2 cup of diced Jicama (Sha Ge 沙葛) - 10 ounces of ground pork - 2 tsp of light soy sauce (Amazon Link - 🤍 - 2 tsp of fish sauce (Amazon Link - 🤍 - 1 tbsp of oyster sauce (Amazon Link - 🤍 - 1 tbsp of Chinese cooking wine (Amazon Link - 🤍 - 1 tbsp of satay sauce (Amazon Link - 🤍 - White pepper to taste (Amazon Link - 🤍 - 1 tsp of sugar - 1/3 cup of diced celery - 1.5 cup of diced garlic chives - 1.5 tbsp of sesame oil (Amazon Link - 🤍 - 1/2 cup of the mushroom soaking liquid - 2 tbsp of cornstarch INGREDIENTS FOR THE WRAPPER - 100 grams of wheat starch (Amazon Link - 🤍 - 100 grams of tapioca starch (Amazon Link - 🤍 - 25 grams of cornstarch (Amazon Link - 🤍 - 2 tsp of vegetable oil to add to the water - 300 grams of water - 1 tbsp of oil to oil the rack and oil the rolling pin - Extra cornstarch to prevent the dough from sticking
Add oil add chopped capsicum and carrot and cabbage then add black pepper powder and salt then fry it then let it cool add water in a pan add corn flour then mix well then off the flame add corn flour make a dough then roll it add stuffing give your favourite shape to the dim sum then steam it Veg dimsum recipe ❤️| easy to make #shorts #dimsum recipe
East Harbor Seafood Palace is my favorite dim sum spot in Brooklyn! They were closed for over a year due to COVID and recently reopened for business. Their dim sum is fresh and delicious! Subscribe for more recipes: 🤍 Follow me on: 🍣 I N S T A 🤍 🍰 F A C E 📖 🤍 🎶 TikTok 🤍 See you in the next video! Yumnomnomz~ #shorts #dimsum #chinesefood
🔪 BROWSE MY KITCHENWARE - 🤍 ❤️ SUPPORT THE CHANNEL - 🤍 Today we are making HK style steamed custard buns, also known as Nai Huang Bao. If you’ve ever had breakfast or brunch in a dim sum restaurant, you will definitely find these lovely little buns. They have a super soft and fluffy texture, and the filling is sweet, creamy, and full of milk flavor. 🥢PRINTABLE RECIPE - check back later INGREDIENTS FOR THE CUSTARD FILLING 160 grams of milk 65 grams of butter 1 whole egg 3 egg yolks 100 grams of sugar 40 grams of cake flour (Amazon Link - 🤍 25 grams of milk powder (Amazon Link -🤍 INGREDIENTS FOR THE WRAPPER 350 grams of all-purpose flour (Amazon Link - 🤍 60 grams of sugar 190 grams of milk 10 grams of milk powder (Amazon Link -🤍 6 grams of instant yeast 15 grams of softened butter INSTRUCTIONS In a mixing bowl, combine 1 whole egg, 3 yolks, 65 grams of melted butter, and 160 grams of milk. In a separate bowl, combine our dry ingredients: 40 grams of cake flour, 100 grams of sugar, and 25 grams of milk powder. Mix the wet ingredients into the dry ingredients. Let the mixture go through a sieve to get rid of any lumps. Use a sauce pot to heat the mixture on the lowest heat and stir it constantly for 12-15 minutes or until the mixture thickens up into scrambled eggs texture. Transfer the filling into a container. Cover it with a plastic film. Let it sit in the fridge overnight. The next day, take it out. Divide it into 12 even pieces and shape them into round balls. Cover the filling and stick it back into the fridge. Now let's make the bun wrapper. Combine 190 grams of milk, 60 grams of sugar, and 6 grams of instant yeast together. Stir it well. In a Kitchen aid mixing bowl, add 350 grams of all-purpose flour and 10 grams of milk powder. Pour in the yeast milk solution. Stir to mix. Use the hook attachment. Let it run on medium-low speed for a couple of minutes. Once you cannot see any dried flour bits and the dough is formed into a big rough piece, you can add in 15 grams of softened butter little by little until all the butter is well absorbed. Then continue to run the machine for another 8 minutes. Once the machine is done kneading, take out the dough and shape it into a round, smooth ball. Cover it and let it proof for 1 - 1.5 hours or doubled the volume. Make a fist and punch the dough for a minute to eliminate the air bubbles Then, knead it on the working surface for 6-8 minutes. Divide it into 12 even pieces. Shape each one into a smooth ball. Cover them with a plastic wrap and let them rest for about 10 minutes. Start with the first ball that we shaped. Dust it with some flour to prevent stickiness. Use a rolling pin to roll it flat. Then roll the edge to make it thinner. The size of the wrapper should be about 5 inches in diameter. Put the custard filling in the middle. Press it down to compact with the wrapper so you don't trap any air. Then use your forefinger and your thumb to squeeze it around and push the wrapper up. When you get to the very end, lightly wet your finger with a bit of water so you can pinch and close the bun easily. Put the rough side down on a piece of parchment paper. Place the buns on a steamer rack. Let all the puns proof inside the steamer for 20 minutes. 20 minutes later, turn the heat to high. When you see the steam comes out. Switch the heat to medium-low and start counting the time. Let it steam for 8-10 minutes. Then you can turn off the heat but do not open it immediately; let it sit for at least 3 minutes. Souped Up Tip: steamed buns are freezer-friendly, so you can freeze them after they are steamed and they will last about 3 months. Whenever you want to eat them again, you don't need to defrost them, just re-stream them for 15 minutes. Videography / Editing by Austin Schargorodski - 🤍
Today we will learn how to make Dim sum beef tripe, also known as 牛柏葉. This dim sum recipe for beef tripes is really yummy! The type of tripe that we will be using today is a book tripe. What is a beef book tripe? Beef stomach or Tripe is the edible lining of a ruminant's stomach, in this case it is a cow's stomach. Book tripe comes from the third compartment of the stomach of the cow. The ruminant stomach has 4 compartments, briefly four compartments of the stomach are: Blanket tripe comes from the first compartment of the stomach; the most coveted variety, known as honeycomb tripe, comes from the second compartment of the stomach. As we just mentioned the Book tripe comes from the third compartment and lastly the fourth compartment is the least liked and used by people because it doesn't look too appetizing. You can find this Chinese beef tripe dish in dim sum restaurants. This has always been my favorite item at dim sum. It was a must-have item to order! Today you will learn how to make a beef tripe recipe at home. Let's get started! (づ｡◕‿‿◕｡)づ 🌎Written Recipe🌎 🤍 🤤 Ingredients used in this video:🤤 Fermented Black Beans 🤍 Chicken Powder 🤍 🥣 Products used for Cooking & Baking 🥣 Cleaver Knife 🤍 Pan 🤍 🎬 Editing & Recording 🎬 Acer Chromebook Spin 713 🤍 Samsung Galaxy Tab A 10.1 🤍 Toshiba External Hard Drive - Storage 🤍 Sony Xperia 10 Unlocked Smartphone 🤍 Moto G Stylus 5 G Unlocked Smartphone 🤍 Camera Tripod 🤍 Ryobi P790 18-Volt ONE+ Hybrid LED 🤍 Ryobi Battery 🤍 🐰 PY's Kitchen Amazon Store 🤍 Try Amazon Prime 30-Day Free Trial! If you're not currently an Amazon Prime member and would like to try out Amazon's legendary fast shipping to order some ingredients quickly. Click this link to get a free 30 day trial! 🤍 OR Give the Gift of Amazon Prime! 🤍 DISCLAIMER: Using PY’s Kitchen’s Amazon Affiliate links do not cost extra but do help support the channel by providing a small commission on qualifying purchases that allows me to keep producing more content! (◠‿◠✿) PY’s Kitchen does not provide the products and does not guarantee the quality of the products. These links are provided to assist in obtaining similar items used by PY’s Kitchen during the filming process. Buyers purchase at their own discretion. Thank you for your support! (づ｡◕‿‿◕｡)づ Website: 🤍 TikTok: 🤍 Instagram: 🤍 Pinterest: 🤍 Chapters 0:00 PY's Kitchen Intro 0:20 Ingredients 0:26 Blanch Beef Tripe 1:05 Ingredients Preparation 2:25 Sauce 2:55 How to Cut Beef Tripe 3:29 Cook Beef Tripe 4:16 Plating 4:55 PY's Kitchen Ending #BeefTripe #牛百叶 #DimSum #點心 #点心 #PYsKitchen