Getting an "authentic" wonton soup recipe is like getting an "authentic" Italian red sauce recipe. The authenticity is regional and varies from family to family. This is a DAMN good wonton soup recipe. Try it out, tweak it (or not) and make it authentically yours. Its worth the effort. That fish and shrimp powder has an insane number of uses. Thank you for this and don't let the pedantic soup police get you down!

@gmail3720

3 жыл бұрын

Making Italian red source is a lot simpler

@tijimmytran

3 жыл бұрын

I accidentally just got a lot of fish powder. What other uses are there for it?

@fisherzhao1608

3 жыл бұрын

@@tijimmytran basically it will work like stock powder, add umami to any dish you want.

@ivanchuabh

3 жыл бұрын

rofl, pedantic soup police. lol

@lolilollolilol7773

2 жыл бұрын

@@gmail3720 That's because yours is not authentic.

So we got a few people saying our recipe is not "authentic", with which I disagree. This recipe is not perfect (in the future we'll revisit wonton noodle soup and make a better version), but this one would yield you a very close version of what you could get at wonton noodle spots here in Guangdong. This is how most restaurants/wonton noodle soup eateries do it. And it's as authentic/feasible as it can be for making it at home. But, in order to show the "most authentic" way of making wonton noodle soup, here're some notes for people who are tempted to do so: First, applolies that we didn't remember to film the step of boiling your cooked and rinsed noodles before adding to the bowl. So in order to achieve the best result, after you cook and risnse the noodles, please remember to dip your noodle back in boiling water (at wonton noodle shops they dip it in the boiling stock) to warm it up before putting it in your serving bowl. So that the whole bowl of noodles can stay hot and steamy. 1. Instead of using baking soda and water in the dough for alkalinity, you can make your own alkine mixture (枧水/gansui). So gather enough dry stems from rice (not wheat stems because we don't grow wheat in Southern China), burn it down in your wood burning kitchen stove. Then collect the white/light grey ashes, soke it in 20 degree celsius water to disolve the potassium carbonate. Then drain it using a few layers of linen cloth on top of a bamboo sieve (not other strainers because we only use bamboo sieve here in China). You should be aiming at a desity of 30-35 degrees Baumé. Or you can mix sodium carbonate, potassium carbonate and trimetaphosphate grade iii trisodium with water to make the mixture. But then you'll lose a lot of authenticity. UPDATE ON MAY 2018: In our video "Dim Sum Ribs: kzread.info/dash/bejne/hJl926R9Y6zYaJs.html", we explored the method of baked baking soda, I think that can be an easier sup for gansui if you don't have that handy. If you're using baked baking soda, use 1 tsp baked baking soda in the dough, that should be better than just baking soda. 2. Instead of using pasta maker, you can find, buy or grow a Moso Bamboo (Phyllostachys edulis) pole that is 2 meters long and at least 10-15 cm in diameter. Fix it to the wall side of your kitchen counter, make sure the pole can be moved in the motion of up and down. Flour your kitchen counter, put the dough on your kitchen counter, sit on the other end of the bamboo, start bouncing holding the bamboo log and using the log to press the dough into a long sheet that's not very wide. Fold the two ends and the two long sides of the sheet to the center to form a kinda envelop shape, repeat the bouncing/pressing motion till you got a long thin sheet again. Repeat this for 6~8 times. Then use the bamboo to press the dough for the one last time and make into a 0.5mm thin sheet, flour it, fold it up. and cut it into 0.4mm wide noodles. Use duck egg for the dough if you're using the bamboo method. 3. Use the first press of naturally fermented soy sauce that's brewed with direct sunlight for final soup seasoning. (Ideally it'd be best if you brew your own soy sauce). 4. Make your own lard, add a piece of garlic to the lard while rendering. Use lard instead of sesame oil in assembling the stock. (Lard in stock gives a richer taste, while both sesame oil and lard are traditional.) 5. Serve in a wide shallow porcelain bowl painted with red rooster. That's all I can think of now. Follow the other steps in the recipe and you'll get "the most traditional and authentic" wonton noodle soup.

@Apollo440

6 жыл бұрын

Wow, I'd love to see each process on video with detail, it is such a treasure, really, thank you for putting in the effort. It fascinates me how chinese kitchen techniques work in general, I even try to make hand pulled noodles myself, but can't find video without cut outs.

@5.0foxbody8

6 жыл бұрын

Stephanie Li Lol I taste a bit of sarcasm Lol but I love it the people saying it’s not authentic are dumb asses soup looks wonderful

@RangKlos

6 жыл бұрын

LOL serve them right, Stephanie!

@ferdynand2402

6 жыл бұрын

Stephanie Li wow 👏. Thx for the extra tips.

@namafarm

6 жыл бұрын

ha ha thats right you tell us!! i love it. Stephanie is no fool people. she Knows.

impressive, first time I saw teaching wonton noodles soup including wrapper recipe.. amazing..

Thank you for making a video on creating this soup. It looks great to me. When I travelled to Singapore for work each year, my favorite meal was a bowl of wonton noodle soup from a small basement shop near my hostel. Paper thin wonton wrappers around nicely firm and chewy wontons, long noodles to soak up the broth, and whatever condiments you though were appropriate. For me it was chilis, black vinegar, and chili oil. Heaven. I feel brave enough to trey and make it from scratch myself now.

As someone who discovered "real" Chinese cooking about 40 years ago when I moved to the West Coast of the U.S. for college after growing up in what became a rustbelt town with trashy ignorant suburban people who thought Sweet and Sour Pork was sooo beyond exotic, I really appreciate your demystifying one of my favorite Cantonese/Hong Kong dishes. Because of the time involved and the complexity, this is probably not something I'll try at home any time soon but I really appreciate the effort you put into showing us why this dish tastes so good. Many MANY 谢谢 and 感谢 to you both for all the hard work you put into your videos and teaching us how good Chinese food is made.

All the recipes you guys do are so concise and informative! Thanks for being a cooking channel that actually explains the how's and why's :))

@ChineseCookingDemystified

6 жыл бұрын

Cheers! I've been trying to pick up the pacing a bit in the videos and have been a bit worried that we haven't had the time to go into the 'whys' as much as I'd like to. Regardless, there's always the stupidly detailed, overly verbose recipe over on reddit if you wanna delve even deeper :)

@PandemoniumMeltDown

3 жыл бұрын

Concise... really!?! Ok they make 5 minutes videos but... then there are millions of precisions in the descriptions, their always present 1 mile long (yao) first comment filled with supplements, precisions, variants... then all the non-authentickers chalenges met with more comments and Steph's vitiriolic répartie (my favorite in your face reply ever), more always informative comments AND, lest we forget, their Reddit posts! Concise will have to come again, these videos are only the tiny tip of an evergrowing iceberg. I love this channel!

Really appreciate the amount of work and research you guys put into your recipes/videos. This is the best resource for chinese cooking I've come across.

This channel should be way more popular. Awesome videos.

OMG - I have been fighting with wonton wrappers for the past 2 weeks. I was so sick of throwing wrappers out. Esp since I can't source much right now (COVID lockdown). I have gone through recipes and methods from SO many people. THIS ONE WORKED!!!! Thank you!!!

This was amazing. Beautifully done thank you.

Thanks guys. We need recipes showing us how to make everything from scratch, broth, wrappers etc. Appreciate this so much.

I can't believe you don't have more subscribers. This is so great! I found that the barrier to entry when it comes to truly authentic Chinese cuisine for the home cook is somehow a lot higher than it is for a lot of other cuisines. Thank you for your help. The wontons look amazing.

@ChineseCookingDemystified

6 жыл бұрын

I think a lot of cuisines have their own barriers if you want to do it the 100% authentic way. The way we look at it is that we wanna deliver an authentic recipe, and then trust the viewer to make your own shortcuts and adaptations. I think it's a lot easier to play around with a dish if the base understanding is solid :)

Wow, wow, wow. This thing you do - fantastic. You should be on a way to millions of subscribers!

Your page is awesome... now one of my favorite cooking channel! Tyvm

I only made the the wontons and they turned out fantastic! Thank you so much.

This is one of my favorite dish of all time thank you again

im liking this channel, you guys are up there with babish and chef john.

@ChineseCookingDemystified

6 жыл бұрын

Cheers, yeah I'm a big fan of the voiceover sort of style for cooking videos too - I think Chef John might've been one of the first to do that sort of approach on KZread? I also think it's a great style for people like us that're aggressively amateurish video makers :)

@brandowag3

5 жыл бұрын

@@ChineseCookingDemystified I humbly submit that your channel is far superior. I have unsubbed because the quality of your videos made me realize they are either making ludicrous dishes or rather uninspired versions of classics. This, your channel has pushed my boundaries of appreciation for both new foods and quality of presentation.

@pinkmonkeybird2644

5 жыл бұрын

John Smith I don’t really understand the appeal of chef John. But folks seem to like him a lot, so I must be missing something. This channel is far better for understanding not just the how of cooking Chinese cuisine but also the why of cooking it. I also love HebbarsKitchen for regional Indian vegetarian cooking, Yummy Food World for Nepali recipes, and Maangchi for her Korean dishes. Maangchi is the most polished of the three, but I have learned so much from all of them.

@MisterMomotaro1996

4 жыл бұрын

@@ChineseCookingDemystified Babish's videos are more "polished", but where he's just a good cook and a quick learner with a decent amount of knowledge, it seems like you guys have much more expertise and skill in Chinese cooking then he does about any style of cooking.

@lorrie2878

4 жыл бұрын

@@pinkmonkeybird2644 I learn as well. I may never make these. But I will always know that a little dried fish can make a broth superior! In the meantime, I have two rescued birds, 7 cats, 3 dogs and a husband to feed right now! Chef John is humble, ironic and slightly funny.

Did it today, great recipe as always, thanks guys

Love all your videos… learning how to cook from scratch…. great job and thank you 😊

This video making me appreciate the food more ❤

It's 3AM where I am now ... and your video made me want to eat a bowl of home made wontons! Keep up the fantastic work you are doing.

Made this today, using the mushroom variant you posted to Reddit. Everyone loved it!

One of my favourite dishes!

This is my new favorite cooking channel :))

tried and i must say "its authentic taste,that i once had in guangdong" dont need to travel back to china just to have this..thank you guys for sharing this recipe....super love it

@stephanieli7519

6 жыл бұрын

Great that you can replicate it~ It always makes us very happy hearing someone successfully doing the dishes with our recipes.

I love your channel Steph and Chris! I think you two are a perfect example of what inter-racial/inter-cultural relationships can achieve. Thank you for making these videos.

Geez, now I really appreciate my bowl of soup lol so much work but great vid

@thisissteph9834

6 жыл бұрын

Cheers. Yeah, we were not expecting everybody to make this. By showing the complete process, we also hope to show people how many Chinese dishes are actually made, so that they can either appreciate it more, or understanding it more. :)

Awesome! Wonton noodle soup and congee are a Hong Kongers' staple and comfort food. Thanks so much for such details.

Just casually watching a wonton video and it reminded me of my late grandfather's handmade wontons. Damn, I wish I knew him more.

@KenneyCmusic

2 жыл бұрын

My grandpa makes wonton too!

What a wonderful recipe! Thank you so much!

@ChineseCookingDemystified

5 жыл бұрын

Cheers! The noodles need a little work still in hindsight, but the wontons and the soup are on point :)

Awesome channel. I love the explanations behind the methods. Would love to see a recipe for mini wonton soup.. the clear one with the tiny wontons with thin wispy skins

amazing video. since in my home we don't eat seafoods, I'll adjust the recipe, but the techniques shown will be really useful. Thanks a lot!! From Canada

I miss living in Manhattan, haven't been able to get a decent wonton soup for years. When I visit occasionally, I always make sure to visit China Town for a bowl or two. The take outs and restaurants where I now live, serve doughball like potstickers with a bit of meat inside...Love your channel, great content, working on making the "Chili crisp" for my son who likes a bit of spice and really likes hot and sour soup, I'll be using your recipe for that too.

Wow, you guys rocked that out, kudos, I am totally drooling!

@ChineseCookingDemystified

6 жыл бұрын

Yeah, this is one of the dishes we're most proud of :)

Oh man, you have no IDEA how glad I am to have found this channel I'll be making noodles now, thank you

@stephanieli7519

6 жыл бұрын

Let us know how it turns out. :)

I made this yesterday and it delicious. thank you for the recipe and making it look like easy :) more power

@ChineseCookingDemystified

5 жыл бұрын

Awesome, glad you enjoyed it!

heyy absolutely lovee these videos. You people are doing such an amazing job. I was wondering if you could show some other soup recipes. Chinese soups are my favorite

Its delicious, I haven't had anything like this in too long.

Love Steph's cooking

@ChineseCookingDemystified

5 жыл бұрын

Cheers! Yeah she definitely has a leg up on me :)

You are an "awesome" Chef and culinary teacher....both of you are excellent together and so informative. I see that you are "classically trained" as a Chef as your cooking technique is precise and "classical". It is so nice to see you combine "East-West" techinque and style, not to mention ingredients. So simple and healthy, Chinese cuisine is unpretentious yet so sophisticated and so tasty. One wok, properly oiled at the right temperature and a simple burner and you show us how to make authentic Chinese cuisine.....I love it! I leave out the fat, sugar and MSG in your recipes but that is because I am into the "health" aspect of eating fresh and unmitigated for myself, personally. Simple, quick, relatively inexpensive yet very sophisticated in the use of herbs and produce......Brilliant.

@ChineseCookingDemystified

6 жыл бұрын

Cheers, thanks! We're not chefs, but I like to think we take our food with the requisite seriousness :) As far as health goes, I think the biggest thing with Chinese food is honestly portion control - if you're eating a meal family style with a small personal bowl, picking things at things with chopsticks... it's a lot harder to overeat. While I (Chris) am certainly not in a position to tell people how to eat (I'm like 15 pounds overweight lol), I do think if I ate with the same gusto and reckless abandon in the States I'd be way worse off haha

@stevewilkins2754

6 жыл бұрын

Chris....you are right! I am a "classically trained" French-style Chef. Went to the C.I.A. in New York, etc.!L.O.L. Most of us grew up watching Chef Martin Yan who is a great Chef and very entertaining, informative and knowledgeable. He really introduced the U.S. to "Chinese-style" cuisine in the 1960s. I can make every French-style "Mother Sauce" and all of their derivatives but I do this for entertainment and in the restaurant. For myself, I am a runner and an amateur body-builder and I am quite a bit older than you but in great shape. I love the way you teach Asian culinary technique and recipe because Asian cuisine is the most "enlightened", the "healthiest" and the tastiest cuisine in the World. Even the French would admit this. You are really authentic as no other Chef that teaches in the U.S. that is American. Your teaching videos are really good and you are an excellent and authentic Chef of Chinese Cuisine! The best Asian cuisine teacher I have ever had the pleasure of learning from......Keep making your videos.....I am waiting to learn more from both of you....

I feel like Richard Dreyfus is telling me how to make this. Awesome video!

excellent! That is heavenly. Thanks for this authentic recipe. I might have to throw in some cabbage though!?

Wow, I can’t wait to try this. I may opt for fresh wonton noodles and wrappers from the Chinese grocery store, but I will at least try making the wonton fillings. As a kid, I used to take the bus/metro into Montreal Chinatown on weekends to eat at Hong Kong Restaurant (gone now I think) where they had a shrimp WonTon noodle soup with wontons that were like an explosion of flavor. Actually they looked very similar to your finished product! As kids we would pretend we were eating tiny brains.😄 As an adult I have tried to replicate these wontons at home many times over the years, without success. No matter what recipe I tried, could never even come close to that sort of dense texture, and flavor that I can only describe as “deep seafood umami”. It's almost a funk, but in such a good way. Even most restaurants in Chinatown that I’ve tried across Canada don’t quite get there, except one I tried in Vancouver and one in Toronto Chinatown. This recipe gives me hope for achieving that elusive flavor! No other recipe that I’ve come across over the years, has included “dried shrimp powder” and “dried fish powder”, but my intuition tells me that that’s the missing piece of the puzzle. I’ll give it a try and report back.

love your channel and your recipes 😀 👍👍👍👍

Looks awesome. Definitely a project i want to take part in!

@stephanieli7519

6 жыл бұрын

Oh, great! Send us pictures!

You guys deserve more sub. This is one of the best Chinese food recipe. ❤

@stephanieli7519

6 жыл бұрын

Thank you~glad you like it~~~

Perfect description. The only caveat is the wontons should go under the noodles. If the noodles are underneath they get soggy and lose their bounce. I like the shrimp powder technique. Great video as always.

Truly amazing

Shrimp heads are rich in yellow fat that imparts a very rich flavor. They are fantastic for making a tasty seafood stock that is great to use in Asian, French, or Cajun cooking.

Technique may not be spot on like they do overseas, but I'd say this recipe is pretty damn authentic, especially for the domestic home cook. Nicely done!

When you pulled out the soy bean sprouts it was at that moment I knew this is going to be an old school authentic experience.

My favourite chinese dish. Have to try this recipe sometime.

I miss the wonton soup at "Ollies" in Manhatten when I see this. It looks like it's worth all the work.

I have been searching for better wonton soup and dumpling recipes for a while so happy to have found your work. Your one, looks like it will take the flavor to an even higher level! Respect for the effort you put into the video. I feel the love. Looking forward to trying out the dumpling recipe.

@stephanieli7519

6 жыл бұрын

Cheers! If you ever try it, let us know how it turn out.

Good job! Love it!

I only made the wontons. I added 1/2 teaspoon of salt. I think using the mixer as the beginning to the kneading is a great idea however I think after the 8 minutes it needs hand kneading for 10 minutes then to relax for an hour at least. The folding method is really great but I also think it needs to be done more than 6 times, more like 20, 4 sets of 5 times with resting in between each set. The texture turned out great silky and chewy, yum! Thanks will try the rest if the recipe some day soon as it sounds amazing even though I might need to improvise with the dried fish, maybe some anchovies or powdered dashi/fish??

@PandemoniumMeltDown

3 жыл бұрын

:D Joy!

Thanks for another awesome video! You guys have inspired me to start shopping for a cleaver...

@ChineseCookingDemystified

6 жыл бұрын

My suggestion is a grabbing a vegetable cleaver (a.k.a 'chinese chefs knife'). It's a great all purpose knife.

I finally realized that the MSG is there to stand in for the seaweed you find in a lot of East Asian foods.

This is incredible. We plan to start cooking more at home. It's too expensive now to eat out (with a family). So, we love a good hearty soup. This looks simple enough. Never done it, but we are going to try soon. Thank you for sharing your wisdom. Another good person we found and like is "Souped Up Recipes" on YT. Also, can I ask something else ... Do you have a good recipe for Moo Shu Pork with pancakes and Plum Sauce? That is a hard recipe to find. All of them look like heated-up crap from La Choy.

After we seen so many of your video when you say “a bit of project" you know you in for a-lot of prepping and work.

Dang, this is so much work.! Hey Trevor, I have built a new respect for you. Not only you're a foodie but you're a gourmet chef too. Very impressive.

@ChineseCookingDemystified

5 жыл бұрын

But I'm not Trevor James... much respect to what he does though haha. He's been awesome in giving us permission to cut in some of his footage... I understand that I do definitely have some of the same verbal ticks as him :) This vid's footage was all us in GZ though

@johnyang2

5 жыл бұрын

@@ChineseCookingDemystified I see. Sorry about that. What is GZ?

@ChineseCookingDemystified

5 жыл бұрын

Guangzhou :)

@johnyang2

5 жыл бұрын

Thank you. What is your name? And where do you live? Canada? Or China?

Yum! Looks great! Makes me sorry I don't live in SF Anymore and can't easily get these ingredients.

Awesome video guys!!! Keep em coming! :)

@thisissteph9834

6 жыл бұрын

Cheers, glad you like it :)

my favorite video from your channel

Don’t know what people are complaining about. I make some of your recipes and everyone love it! My in-laws are Chinese and they’re approve. And btw, they own restaurants so they know what when I don’t cook it right lol

@ChineseCookingDemystified

5 жыл бұрын

The noodles weren't quite right here, looking back. We should've used jianshui and got them to that thin wiry consistency - it's just really, really hard. That said, the wontons and the soup are on point, so still really happy with the recipe.

Beautiful !

I love the way you both go thru the process. Easy to follow. We love Chinese food in Hawaii and yes, most styles aren't "authentic" but catered to a very diverse population. Keep up the great work. Mahalo! BTW..the fried rice recipe was a hit with my family!

Great stuff. One dumpling house I go to uses tiny dried shrimp in their wonton soup broth and their wontons have the thinnest wrapper I have ever had. Chinese fast food wontons tend to have a thicker wrapper

@thisissteph9834

4 жыл бұрын

The one that has tiny shrimp in the soup sounds very much like the version that came from Shanghai/Jiangsu area, absolutely love that too!

Wow! Delicious [looking].

Thank you so much so yummy 🤤

Looks great! Will the wanton fry up ok? I miss my ‘cha wanton’ with sweet & sour sauce! Thanks!!

Hi- I just found your channel and subscribed. Top notch effort. I enjoy it and have learned a few things. Do you guys live in Hong Kong? Where are you getting these ingredients? Like dried flounder and dried shrimp eggs?

This channel is really good. I already subscribed it.

this was awesome! The way you assembled the flavors into the bowl before adding the stock reminds me of how ramen is made...guessing that's where the ramen makers originally got it from? very cool, can't wait to buy some dried fish and make it myself.

Looks delicious

Homemade noodles like pasta are really something else. But it's so much work.

It's grate! Thank you!

Jeez... I'm salivating.

great content - you got my subscription!

Thank you showing how to make wonton soup from scratch! I'm not able to find "dried flounder fish" where I live, are there any good substitutes? I was thinking dried shrimp or dried anchovies?? What do you think? Thanks!!

AWESOME!

@stephanieli7519

6 жыл бұрын

I KNOW! RIGHT?

Just found your channel, gonna be going through it throughly.

@ChineseCookingDemystified

6 жыл бұрын

Cheers, let us know how it goes recreating some of the recipes!

Fantastic!

Men do the hardest works in preparing the food, talk and eat!!! BTW, you forgot your beer!!!

In Beijing last year we got wontons every morning at this little shop. They came with a hard boiled egg. My GF criticized me for breaking up the egg and mixing the cooked yolk into the broth, but it was so dang good. After a couple of days, i asked if i could get a second egg. But that seemed like a major faux pas. She was like "Really? a second egg???" "Yeah.... is that a problem?" lol. After some negotiation, i was able to get a second egg, which they wouldn't charge me for, even though i tried like hell.

Did this today. (But cheated a bit with store bought skins and noodles). Delicious.

I remember first making these in batches with my mom when I was younger and omg the taste is so much better than those store bought packages by FAR

After trying to make my own wrappers, its just so much easier and faster to buy the pre-made wrappers. I think it works out to cost about 2cents/wrapper.

Authentic!!!

Whoa, I salute your knowhow and energy in making Wonton. It looks easy but I know it's a pain. Blander is my best friend in my case. I'll shop wrap and noodles for Wonton at Asian market instead. Making that soup is another major pain in my case. Don't have time and patient for it. Enjoy your video though. Thanks for sharing.

That looks so delicious!! Can you make it gluten free, please?

I value my MSG ration so much; I generally just snort it.

@frankkolton1780

3 жыл бұрын

My habit is so bad now, I buy it by the kilo bag at the the big Asian store in my neighborhood. The workers in the store look at me and I can just about hear what they are thinking, "Ha ha, you back again gweilo!"

@L00ww

3 жыл бұрын

@@frankkolton1780 i found msg some weeks ago for the first time and now i put it in almost every dish :D

@amberlewis012

3 жыл бұрын

Why are unhealthy foods so delicious...

@sayasakisaka7609

3 жыл бұрын

@@amberlewis012 it';s perfectly healthy

@marie-suzankalogeropoulos9249

2 жыл бұрын

@@sayasakisaka7609 I absolutely agree! People don't stop and think a minute, that to make junk food delicious and addictive (which it wouldn't be otherwise), doesn't mean the additive is THE actual "junk"! Obviously, there is a mistake in using it by the tsp, since it's the purified fraction from the kelp, that makes it effective as an enhancer, but is far from BEING "pure" MSG, as such... But understanding that 1/4 of tsp, in the whole pot of broth, is 6 or 8 times less, than using that amount per helping, that's where you must begin...! 🤔

Wow. I just discovered your channel and subscribed to it.

I did this with out the machines . The dough made me feel the burn Lol. So worth the effort . The bonus was 60 more wonton and about 2 to 3 pounds fresh egg noodles way way cool . Now how about spring rolls ?

Now i'm craving. Hope guys you can also share the secret for noodle hand pulling.

@ChineseCookingDemystified

6 жыл бұрын

The proper thin sort of NW-style hand pulled noodles? Haha yeah we're working on it. We want to be able to adapt it to the Western kitchen (measuring by weight and using a stand mixer). We'll prolly do a video in the next few months or so :)

worth subscribing!

I am hungry but lot of work for wonton , nice video !

@ChineseCookingDemystified

6 жыл бұрын

Yeah if you're doing all of this from scratch, it's quite a project! Luckily everything freezes real well :)

I love how artistic your food is! I mean technically, *Chinese food, but the videos show the tradition and sophisticated side of Chinese food so well :D It must have been so difficult to make this tho like folding that dough 6 times and hitting that meat 40 times. lol -_-

@ChineseCookingDemystified

6 жыл бұрын

Haha that's right, if ever anyone bad-mouths Chinese food... just show them this video - proper Chinese food is just as (if not more) sophisticated as haute French cuisine. A primary difference IMO is accessibility - no need for fancy tablecloths, a stuffy environment, and an exorbitant price tag to get in between you and your noodles :).

Hi Stephanie, how about making a video of the bigger version dumpling called shui jiao? I love that and in my country sometimes we can find prawn, black fungus and a hint of ginger inside. I'd like to see what's the difference between the two, maybe there is a story you can share with all of us!

I think my seafood allergy is activating from here lol