This is part 1 on how to make dumplings. In this video, I will show you how to make the skin and filling for dumplings and won tons. You can watch Part 2 htt…
recipe click here http://www.facebook.com/home.php?#!/profile.php?id=100000585728467 This dish was created during the letter part of the Chan Dynasty by the …
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David Wendel says:
November 28, 2013 at 12:10 pm (UTC 0)
Great dumplins!!!!!! Sooooo gooood!!!!
StephieJadeSkye says:
November 28, 2013 at 12:41 pm (UTC 0)
what is shepherds purse? I want to make this for dinner tonight and I don’t
have any leafy vegetables at this time can I substitute something else?
kyler hunter says:
November 28, 2013 at 1:08 pm (UTC 0)
she finally leared her place
rebeccafoo says:
November 28, 2013 at 1:46 pm (UTC 0)
We can’t eat lamp but lamb – 灯，但羊肉. You can add in any meat or even seafood
( dice into small cubes ) that you wish. The ingredients is on the video
itself !! You can add in any veggie that you like or can get but if too
watery have to add in some salt and stand 10 mins then squeeze out the
juice before us !! This video is really good, She knows what she is doing.
Thanks for sharing !!
Jack Martini says:
November 28, 2013 at 2:29 pm (UTC 0)
such delishus
stingyspark says:
November 28, 2013 at 2:59 pm (UTC 0)
thanks doge
Jack Martini says:
November 28, 2013 at 3:44 pm (UTC 0)
howtobasic
james king says:
November 28, 2013 at 4:35 pm (UTC 0)
u can use lamp or other High-fat meat instead,depend on yourself.To me,lamp
and pork are the best
Brandon Hoffman says:
November 28, 2013 at 5:06 pm (UTC 0)
Just buy regular pork and put it in a processor
Toni Jones says:
November 28, 2013 at 5:31 pm (UTC 0)
I’m from Memphis and I can’t find ground pork to save my life. Are you guys
going to the butcher or what to find it?
trophywife353 says:
November 28, 2013 at 5:34 pm (UTC 0)
love it will make to nite
dev dev says:
November 28, 2013 at 6:07 pm (UTC 0)
Makes me hungry
Sergio Rangel says:
November 28, 2013 at 6:07 pm (UTC 0)
very good skills. it was an interesting video to watch.
SafaElbou says:
November 28, 2013 at 7:00 pm (UTC 0)
Hello!! Thank you so much for this recipe! I’ve been wanting to try it for
so long! It looks amazing!!! But I have a question!! I would like to make
many dimplings and freeze them! Is it okay? Or does it go bad if I freeze
it? And how long can I keep it in the freezer? I hope I get an answer I’m
really impatient to make it!! Thank you once again for the recipe~ ^^
cookletsdothis says:
November 28, 2013 at 7:32 pm (UTC 0)
Yes. They tasted scrumptious!
cookletsdothis says:
November 28, 2013 at 8:16 pm (UTC 0)
When I lived in Beijing, my dumplings never looked as good as my Chinese
friends.
regin day says:
November 28, 2013 at 8:25 pm (UTC 0)
what about pasta sheets? does it work in soups and steam?
Oscar Celaya says:
November 28, 2013 at 9:10 pm (UTC 0)
Can it work with ground beef?
Samantha Chen says:
November 28, 2013 at 9:30 pm (UTC 0)
Yes. We even make a vegetarian version in our household. The pork makes it
that kind of gelatinous texture which is easier to handle; I think the
chicken would be similar (but less fatty?!?!?). Our vegetarian version is
more crumbly and difficult to keep in the center while closing, but you can
even make these into dessert dumplings. Imagination makes this dish
limitless 🙂
Li Lehua says:
November 28, 2013 at 9:47 pm (UTC 0)
thank u for teaching how to make dumplings as I really improved me how I
make it!
iwillendyoumate90 says:
November 28, 2013 at 9:51 pm (UTC 0)
thanks very much great video!
SelfDefenseLog says:
November 28, 2013 at 10:12 pm (UTC 0)
hilarious music
john ahlvik says:
November 28, 2013 at 10:31 pm (UTC 0)
pak choy?
Avoir Chaud says:
November 28, 2013 at 11:05 pm (UTC 0)
Where have you been? I miss you, are you going to make new videos soon?
acercomputersruleyou says:
November 28, 2013 at 11:55 pm (UTC 0)
TYBG
David Norton says:
November 29, 2013 at 12:50 am (UTC 0)
That looks great!
Tyrone Joseph says:
November 29, 2013 at 1:34 am (UTC 0)
Made This the other day – awesome recipe, I just wish I made more
SecWh Directory says:
November 29, 2013 at 1:47 am (UTC 0)
This recipe is second to none.
aleksandra shand says:
November 29, 2013 at 2:10 am (UTC 0)
We made it last night, it was amazing, restaurant quality tso chicken.
Thanks :)
giedosst says:
November 29, 2013 at 2:26 am (UTC 0)
Kick ass! Love your videos man! Always makes a great batch!
Cambodia1 says:
November 29, 2013 at 2:31 am (UTC 0)
I just made this. It was easy and DELICIOUS! Take out around here is
limited to “Crappy Panda” or Panda Distress.” I am going to try many more
of your dishes. Thank you for sharing.
Chef Tips says:
November 29, 2013 at 2:51 am (UTC 0)
Thank you for this Kai! I will be making this tonight!
Flymonkeys mofo says:
November 29, 2013 at 3:25 am (UTC 0)
Who else orders this at Chinese restaurant?
snbabysmiley says:
November 29, 2013 at 3:36 am (UTC 0)
Thanks for the recipe. I tried it and it was simple but very good.
mahari08 says:
November 29, 2013 at 4:26 am (UTC 0)
Does anyone know what kind of cooking oil he used?
Tanya Elizabeth says:
November 29, 2013 at 4:41 am (UTC 0)
I though making chinese food was hard coz it tastes soooooo
gooood….Thanks for the tutorial…nice and easy..
theuglykwan says:
November 29, 2013 at 5:37 am (UTC 0)
“This dish was created during the letter part of the Chan Dynasty by the
chef of a scholarly Hunanese general,…Tso Tsung Tang!!” Nice video but is
this part just satire? I thought this dish was a chinese american immigrant
invention as it does not seem to exist anywhere else in the world.
b01ngb01ng44 says:
November 29, 2013 at 6:10 am (UTC 0)
ginger
Chavez13567 says:
November 29, 2013 at 6:13 am (UTC 0)
THANK YOU!!!
DJ Gaming says:
November 29, 2013 at 7:04 am (UTC 0)
with the second part what is all the ingredients, I could hear the onions
garlic but couldnt hear what the other ingredient was.
HHH100 says:
November 29, 2013 at 7:32 am (UTC 0)
There are no sesame seeds in General Tso’s Chicken. Also, the sesame oil is
way too much, and you used too much ginger that dominates flavors. You also
forgot to use the whole thin red chili peppers. Very few Chinese
restaurants make this dish correctly any longer. However what I have found
is that those that use the red food coloring seem to make it with the
proper ingredients providing genuine taste.
skaterboy levi says:
November 29, 2013 at 8:22 am (UTC 0)
lol
cjacobssellshomes says:
November 29, 2013 at 8:58 am (UTC 0)
This looks like it would taste very good, I am going to try this today..btw
I hope you disregard the racist comments people are making on here they
need to get a life!!
mad2704 says:
November 29, 2013 at 9:41 am (UTC 0)
this looks amazing! whenever i go to a Thai restaurant like Thai express, i
always order this. i dont do deep fried foods at home buy its nice to know
how this is made 🙂 i need to look at your Chanel for more yummy food like
this 🙂
johnny mac says:
November 29, 2013 at 9:44 am (UTC 0)
ROTFL!!!
Brad Donnelly says:
November 29, 2013 at 9:56 am (UTC 0)
Great job! Thanks for the video!
temuzero says:
November 29, 2013 at 10:46 am (UTC 0)
This would soooo set off all my smoke alarms
hjames78 says:
November 29, 2013 at 10:53 am (UTC 0)
what is your issue. why are you coming at people and their ethnicity? you
do sound like a child or ether just hateful. I hope you are a child because
if you are I can excuse you silly, ignorant commits.
hjames78 says:
November 29, 2013 at 11:40 am (UTC 0)
nothing lazy about me buddy and heck ya I’m American. So? what are you? My
way works and I just had some last night and it was good to me!
golyg says:
November 29, 2013 at 11:53 am (UTC 0)
there must be 500 variants of this recipe on YT. different
oil-canola,corn,peanut,vegetable,. different starches, corn starch, potato
starch, flour, . Different sauce ingredients etc etc. Not sure which one to
use