chinese food

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	Dragon Dumplings - Kung Fu Panda, Chinese New Year, Feast of Fiction Ep. 5 6.12 min. \| 4.985593 user rating \| 119698 views RT: bit.ly Facebook: on.fb.me Dragon Sized Dumplings: Dumpling and dough ingredients: 9 shrimp 2 stalks of green onion 1 inch (2.54 cm) of ginger root 1 1/2 cups (350mL) celery (blanched and processed) 3/4 lb (335g) ground beef 2 1/2 (595 mL) cups of flour 1/4 cup (60 mL) vegetable oil 1 tbsp (15 mL) soy sauce 1 cup (240 mL) bamboo shoots 1 tbsp (15 mL) of Panda brand Oyster sauce 2 tsp (10 mL) of salt Dipping sauce ingredients: 1 part Black rice vinegar 2 parts Soy Sauce 1 part Sesame oil Dumpling filling: - Mince the green onions and ginger - Butterfly the shrimp and dice into small bits - Dice the bamboo shoots - Squeeze out the liquid from the blanched and food processed celery into a large mixing bowl onto the ground beef - Add in ginger and green and onion to mixture and stir until liquid has been soaked up - Add vegetable oil, soy sauce, oyster sauce, salt, shrimp, and bamboo shoots - Mix thoroughly - Pour in remaining celery and continue to mix ingredients in Dumpling dough: - Mix the flour with one cup (240mL) of warm water. Stir and knead until combined. Cover and let sit overnight. - Cut dough into slices and roll out into tubes - Cut off small sections of the dough, one per each dumpling - Flour your working surface - Press dough out onto surface, with a rolling pin, work your way around the dough and flatten it into a small circle. Make it as thin and flat as possible Creating the dumpling: - Dollop out a small amount of mixture onto the dumpling - Take one ...


	How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方 5.00 min. \| 4.9680796 user rating \| 982679 views Ingredients for Takoyaki (serves 2) - Takoyaki Batter - 1 Egg 340ml Icy Water (1.437 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tsp Soy Sauce A Pinch of Salt 100g Soft Wheat Flour (3.527 oz) 150g Boiled Octopus (5 1/3 oz) 1/2 cup Tenkasu - crunchy bits of deep fried flour-dough 6g Beni Shoga - Pickled Ginger (1/5 oz) 2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz) Okonomiyaki Sauce Aonori - Green Laver Hanakatsuo - Dried Bonito Flakes 2 Long Green Onions Mayonnaise - Vinegar Sauce - 150ml Water (0.634 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tbsp Soy Sauce 2 tsp Vinegar Long Green Onion - Alternative Fillings - Boiled Firefly Squid Chikuwa Sweet Corn & Cheese Sausage About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org


	How to Make Yaki Gyoza (Fried Dumplings) 焼き餃子の作り方 4.08 min. \| 4.9621735 user rating \| 918995 views Ingredients for Yaki Gyoza (25 pieces) 120g Ground Pork (4.23 oz) 100g Cabbage (3.53 oz) 50g Onion (1.76 oz) 50g Nira - Garlic Chives (1.76 oz) - Condiments - 1/2 tbsp Soy Sauce 1/2 tsp Sugar A pinch of Pepper 1 tbsp Sake 1/2 tbsp Sesame Oil 1 tbsp Potato Starch 1 tsp Grated Garlic 1/2 tsp Grated Ginger 1/2 tbsp Oyster Sauce or 1 tsp Chinese Soup Base 25 Gyoza Skins 1 tbsp Sesame Oil Flour for dusting - Gyoza Sauce - 1 tbsp Black/White Vinegar 1 tsp Soy Sauce Rayu - a type of Chili Oil or Sesame Oil About Music: Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org


	How to Make Omurice オムライスの作り方 5.07 min. \| 4.9605503 user rating \| 1305859 views Ingredients for Omurice (serves 2) 130g Chicken (0.287 lb) Salt & Pepper 1 Garlic Clove 1/4 Onion (70g / 2.47 oz) 4 Button Mushrooms (50g / 1.76 oz) 1 tbsp White Wine 200g Canned Tomato (0.441 lb) 1 tbsp Tomato Ketchup 1/2 Bouillon Cube (2.8g / 0.1 oz) 1 Bay Leaf 30g Frozen Green Peas (1.06 oz) Olive Oil, Salt & Pepper 280g Steamed Rice Cooked with Less Water (0.617 lb) 4 Eggs 2 tsp Dairy Cream Olive Oil, Salt & Pepper Baby Salad Greens Parsley Tomato Ketchup About Music: Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org


	How to Make Mapo Tofu 麻婆豆腐の作り方 5.93 min. \| 4.961416 user rating \| 439625 views Ingredients for Mapo Tofu (serves 2) 1 tbsp Sesame Oil 100g Ground Pork (3.53 oz) 1 tbsp Chopped Garlic 1 tbsp Chopped Ginger 1/2 tbsp Doubanjiang - Chili Bean Paste 1 tbsp Tian Mian Jiang - Sweet Bean Sauce 1 tbsp Sake - Chicken Stock - 1/2 tsp Granulated Chicken Stock (Chinese-style) 150 ml Hot Water (5.07 fl oz) 1 tbsp Soy Sauce 1 tbsp Sake 1 block of Firm Tofu (350g/12.3 oz) 30g Garlic Chives (1.06 oz) 2 tsp Potato Starch 1⅓ tbsp Water Sichuan Pepper Steamed Rice with Millet ** Doubanjiang, Tian Mian Jiang and Sichuan Pepper are found in the Chinese food section of most major grocery stores. 材料 2人分・ごま油大1 ・豚ひき肉100g ・にんにく（みじん切り）大1 ・しょうが（みじん切り）大1 ・豆板醤 (トウバンジャン)大1/2 ・甜麺醤(テンメンジャン) 大1 ・酒大1 ・鶏がらスープ150ml 顆粒チキンスープの素（中国風）小1/2 湯150ml ・醤油大1 ・酒大1 ・木綿豆腐1丁（350g）・ニラ5本 (30g) ・水溶き片栗粉片栗粉:小2 水:大1⅓ (片栗粉の倍量の水) ・花椒粉(ホワジャオフェン)適量・雑穀入りご飯（もちろん普通のご飯でもOK） ※ 豆板醤、甜麺醤、花椒粉は中華食材コーナーで購入して下さい。


	How to Make Bento Lunch Box お弁当の作り方 6.53 min. \| 4.950381 user rating \| 2817061 views Ingredients for Bento (serves 1) - Potato Salad - 40g Potato (1.41 oz) 10g Carrot (0.35 oz) 400cc Water (1.69 us cup) 1/2 tsp Salt 4cm Cucumber (1.57 inch) A pinch of Salt 1 tbsp Sweet Corn 1/2 tsp Vinegar A pinch of Sugar A pinch of Black Pepper 1 tsp Mayonnaise 1 Cherry Tomato - Chicken Karaage - 50g Chicken (1.76 oz) 2/3 tbs Kimchi Base or 1/2 Soy Sauce + 1/2 Sake + Grated Garlic 1 tsp Potato Starch Frying Oil - Honey Glazed Pumpkin - 40g Pumpkin (1.41 oz) Honey Toasted Black Sesame Seeds 1/8 Apple - Onigiri - 140g Fresh Steamed Rice (4.94 oz) Noritama Furikake - Egg & Seaweed Yukari Furikake - Red Shiso Leaf 2 sheets of 19×5cm Toasted Nori (7.5x2 inch) - Spinach Tamagoyaki - 1 Egg 40g Spinach (1.41 oz) 1 tsp Soy Sauce 1 Vienna Sausage 1/2 tsp Oil Trick to make bento in the busy morning is preparing the ingredients the night before or using premade ingredients from the market. Recently, bento regained its popularity in Japan for its safe and balanced diet and many Japanese bring their own bento to school and work. About Music: Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org


	How to Make Oden (Japanese Assorted Stew) おでんの作り方 4.47 min. \| 4.944659 user rating \| 594624 views Ingredients for Oden (serves 2 people) Daikon Radish Konjac Eggs Potato Cabbage Leaf Spinach Hanpen (fish minced and steamed) Fried Fish and Tofu Cake Deep Fried Tofu Rice Cake Slice Pork Enoki Mushrooms Shimeji Mushrooms Welsh Onion Mustard - Soup Stock - 1200ml Water (5 US cup) 10cm Kombu Kelp (4 inch) 20g Dried Bonito Flakes (2/3 oz) 3 tbsp Soy Sauce 3 tbsp Mirin *Kombu Kelp and Dried Bonito Flakes can be substituted for granulated instant dashi. About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org


	How to Make Nabeyaki Udon Noodle 鍋焼きうどんの作り方 6.17 min. \| 4.9390044 user rating \| 676484 views Ingredients for Nabeyaki Udon (serves 1) 1 Bag of Frozen Udon Noodles 300ml Water (1.27 us cup) 2/3 tsp Granulated Dashi 25ml Soy Sauce (1 2/3 tbsp) 25ml Hon-Mirin (1 2/3 tbsp) 2 Frozen Black Tiger Shrimps Salt, Katakuri Starch, Water 50 ml Cold Water (1.69 us fl. oz) 30g Cold Tempura Flour (1.06 oz) 6 Dried/Fresh Shiitake Mushrooms 300ml Water (1.27 us cup) 1 1/2 tbsp Sugar 1 tbsp Soy Sauce Welsh Onion Mitsuba - Japanese Wild Persley Kamaboko - Steamed Fish Cake Yuzu Peel 25g Chicken (0.88 oz) 1 Egg About Music: Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org


	Steamed pork buns 12.77 min. \| 4.9373493 user rating \| 208251 views Full recipe: www.maangchi.com You can also read the story of Mrs. Bong, who taught me how to make this, and see photos of how fluffy they are! The music is "두근두근" by Louviet. Yield: 16 steamed pork buns (6-8 servings) Ingredients: For dough: All purpose flour, dry yeast, water, salt, sugar, and vegetable oil. For filling: Ground pork, soy sauce, sesame oil, sugar, black ground pepper, garlic, onion, zucchini, carrot, green onions (or Asian chives), and white mushrooms. See my site for pictures and descriptions of ingredients: www.maangchi.com Directions: Make the dough: 1. In a large bowl add 1 cup of warm water (under 40° Celsius, or 100° F), 2 ts dry yeast, ½ ts salt, 2 tbs vegetable oil, and 1 ts sugar. Mix well until the dry yeast is fully dissolved. 2. Add 3 cups of flour to the yeast water. Mix with a wooden spoon, then knead for 2-3 minutes. 3. Set aside in warm place until the dough doubles in size. tip: watch the video to see how you can make your dough rise faster! 4. After the dough has risen, knead it again for 1 minute to remove any extra gas. Set it aside in warm place with the lid closed for 30 minutes. While we wait for this to rise, we can prepare the fillings: 1. In a large bowl, place: o 1 cup chopped onion o ½ cup chopped carrot o 1½ cup chopped zucchini o 1½ cup chopped green onions o 2 cups chopped white mushrooms 2. Sprinkle 1 ts salt over top and mix it up by hand. Set aside for 10-15 minutes. 3. Squeeze the excess water out. tip: using ...


	Beef Sukiyaki (Japanese Nabe Hot Pot) Recipe すき焼きレシピ 5.62 min. \| 4.9117646 user rating \| 19494 views Sukiyaki is traditional and popular Japanese hot pot (nabemono) cooked with thinly sliced beef and some vegetables in soy based broth. It is usually cooked at the table and dipped into beaten fresh raw eggs to eat. Of course, you can make it with chicken or pork but beef is the best! --------------------------------- Sukiyaki (Japanese Nabe Hot Pot) Difficulty: Easy Time: 30min Number of servings: 4 Ingredients: 400g (0.8lb.) thinly sliced beef 1 yaki-dofu (grilled tofu) 8 musubi shirataki (bundles of translucent konnyaku noodles) 4 shiitake mushroom 3 long green onion 1 chikuwabu (chikuwa shaped dumpling) 200g (0.4lb.) shungiku (garland chrysanthemum) beef fat (or cooking oil) warishita (sukiyaki sauce) seasonings * 100cc kombu broth (or water) * 100cc sake * 100cc mirin (sweet sake) * 100cc soy sauce * 3-4 tbsp. sugar udon noodles if desired fresh raw eggs if desired Directions: 1. Cut yaki-dofu into bite sized pieces. Boil musubi shirataki 2-3 minutes in order to remove dirt. Remove stems and decorative cut shiitake mushrooms. Slice long green onion diagonally into 7cm (2.5inches) pieces. Cut chikuwabu diagonally into bite-sized pieces. Separate shungiku leaves and stalks, cut leaves into bite-sized pieces and cut stalks diagonally. 2. Melt beef fat in Nabe (large casserole pan) and move around to oil the entire base. Cook few slices of long green onion, shiitake scraps, and shungiku stalks, add beef, sprinkle a bit of sugar and sake from warishita seasonings, cover ...


	Korean Food: Kimchi Dumpling (김치 만두) 9.97 min. \| 4.955446 user rating \| 45402 views One month ago, I made a short test video for my channel with this kimchi dumpling. Thankfully, soparu asked me to make a full version of this recipe. At last, I did it for her. I hope she and you will enjoy this. Kimchi Dumpling (김치 만두)is one kind of Korean dumplings. Depending on what kind of ingredients you use for the main ingredients such as beef, garlic chives, kimchi, you can make various kinds of Korean dumplings. If you are a vegetarian, use tofu instead of beef for this recipe. If you have any questions, please ask me. ^^ One subscriber asked me how to make own dumpling wrappers. Here is the recipe for it. Here is how to make your own dumpling wrappers ^^ Ingredients: 1 Cup Flour 1 tsp Salt 1/3 Cup Water 1. Shift 1 cup of flour. (So you will get fine flour) 2. Add 1 tsp of salt to 1/3 cup of water. Mix until the salt dissolves. 3. Slowly add the salt water into the flour. 4. Knead the flour. The dough should be a little hard so the wrapper will not be torn when you cook the dumplings later. 5. Cover the dough with the plastic wrap or wet cotton clothing and set it aside for 30 minutes to 1 hour. (It will get elastic). 6. 30 minutes to 1 hour later, knead the dough again, then spread some flour on the table, then roll it very thinly with roller. 7. Stamp the thin dough with 2 or 3 inch round cookie cutter. (You can find things for this in your kitchen, how about small glass cup or glass bowl?? or.. round lid ??) tip : If you sprinkle the wrappers with some ...


	Making mandu (Korean dumplings) 9.18 min. \| 4.841424 user rating \| 282653 views Full recipe here: blog.maangchi.com How to make Korean mandu (dumplings) and mandu guk (dumpling soup). Ingredients: 1. 1 cup of ground pork 2. 2 cups of ground beef 3. 2 cups of chopped boo chu (Asian chives) 4. 4-5 soaked Shiitake mushrooms 5. half onion 6. half package of tofu 7. 3 cloves of minced garlic 8. salt 9. sugar 10. sesame oil 11. vegetable oil 12. fish sauce 13. egg 14. green onion 15. mandu skins (60 discs) Make filling: 1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl. 2. Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl. 3. Wash asian chives (bu chu), dry well with paper towel or cotton cloth and then chop them to make 2 cups. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat. tip: oil will coat vegetables so that liquid would not come out from it 4. Chop 4-5 soaked shiitake mushrooms and half an onion and put it into a small bowl. 5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil the small bowl in the last step. Mix it by hand and then transfer it to the big bowl. 6. Squeeze half a package of tofu using cotton cloth or paper towel and put it into a small bowl. Then add a pinch of salt, 1 ts of sesame oil and mix it and put it next to chopped chives. 7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. Make Mandu: For fried mandu: 1. Place one mandu skin on your left hand and ...


	Chinese Combo No. 5 1.58 min. \| 4.8489933 user rating \| 54600 views Mambo No. 5 spoof Links clicky clicky; 2nd Channel: www.youtube.com SounCloud: soundcloud.com Lyrics; Hello, Welcome to Wong Way Kitchen. I take your order please? I highly recommend the Combo #5! (Ooh nice) Yeah! Combo 1,2, .. 3,4,5. Everybody loves Chinese steamed or fried, from the Chinese restaurant around the corner, so you say you want some won-ton soup, I'll bring your order. Roast duck is a special all-dish week, we fry it deep, be-cause our duck is cheap! You like Egg-Fu-Yon, diced chicken, chow wong and subgum. We are serving dim sum, all of it yum-yum. So, what can I getcha, a really big order pork, we got the chopsticks, but please use a fork. Everything is fried, it's so good, like our dumplings. So, just give us a ring. A little beef and broccoli you got to try; A little mixed vegetables and white rice; A little sweet and sour is all you need; A little bit of salt - no MSG; A little bit of General Tso's chicken; A little bit of lo mein I can send; A little bit of Szechuan or Hunan; A little bit of moo goo gai pan !!!


	Rava Idli (Semolina Dumplings) Indian Cuisine Recipe by Manjula 8.70 min. \| 4.866667 user rating \| 115050 views View full recipe at www.manjulaskitchen.com Ingredients For the batter 1 cup coarse semolina (moti sooji) 1 teaspoon salt adjust to taste 1 finely chopped green chili 1 teaspoon finely grated ginger 1 tablespoon chopped cilantro (hara dhania) 1/4 cup finely chopped cabbage (pata ghobi) 1/2 cup yogurt 1 cup water as needed 1 teaspoon ENO (fruit salt). Readily available in Indian grocery stores. For the seasoning 1 tablespoon oil 1/4 teaspoon mustard seed (rai) 1/4 teaspoon cumin seeds (jeera) 2 green chilies sliced lengthwise and cut in half. Utensils for Steaming Idlis Idli stand - this has 3 to 4 plates stacked over each other. For this recipe I am using the rack that makes 16 Idlis. Pot with a lid that is large enough to hold the Idli stand. Alternatively, an egg poacher can work just as well, if you do not have an Idli stand. Learn how to make Rava Idli (Semolina Dumplings) Recipe by Manjula Ingredients: For the batter 1 cup cores semolina (moti sooji) 1 teaspoon salt adjust to taste 1 finely chopped green chili 1 teaspoon finely grated ginger 1 tablespoon chopped cilantro (hara dhania) 1/4 cup finely chopped cabbage (pata ghobi) 1/2 cup yogurt 3/4 cup water as needed 1 teaspoon ENO (fruit salt) For the tempering 1 tablespoon oil 1/4 teaspoon mustard seed (rai) 1/4 teaspoon cumin seeds (jeera) 2 green chilies


	Chinese Dumplings 6.98 min. \| 4.89375 user rating \| 47763 views How to make Chinese dumplings I did mix chopped green onion and minced ginger into to the filling, but missed recording that part! * The music is: Music Box Dancer


	Good Eats S8E5P1: Wonton Ways 10.33 min. \| 4.869318 user rating \| 79923 views The humble wonton skin may look exotic but it's also the most versatile pasta you can invite into your kitchen. Join Alton Brown as he stuffs and folds and fries and steams and bakes up a mess of good eats out of this Chinese restaurant standard. Recipes featured in this episode: Perfect Potstickers, Vegetarian Steamed Dumplings, and Pear Walnut Wontons.


	How To Make Gyoza 5.33 min. \| 4.811966 user rating \| 151083 views A video I made for www.opensourcefood.com about how to make gyoza (small, crimped dumplings that you steam and fry).


	How to make Chinese-steamed bun 7.42 min. \| 4.760807 user rating \| 224535 views If you've ever tried steamed Chinese buns at a dim sum restaurant, you'll recoqnize the light and tender dough. Here I've used ground turkey for filling to enclose the rich taste.


	Orange Chicken 4.08 min. \| 4.74382 user rating \| 135888 views Chinese food is one of the world's most popular cuisines. Chef Jason Hill tours Chinatown Los Angeles, home to some of the most authentic Chinese food in California. After taking in the Chinese New Year dragon parade, a show by the Kung Fu Shaolin monks, and a Chinese contortionist show, we hit the streets in search of the best Chinese food restaurant in LA. Just be sure to look for that "A" grade in the window! Yang Chow (819 Broadway) is famous for Chinese seafood like slippery shrimp, and Empress Pavilion serves up classic Cantonese dim sum. At Lucky Deli, you can stock up on Peking Duck. Did you know the fortune cookie was invented here in Los Angeles in 1916? Today, you can sample freshly made fortune cookies at Phoenix Bakery, where we also found some great shrimp dumplings, sticky rice cakes and chicken rolls. Just don't leave without trying a slice of their famous strawberry whipped cream cake. It's incredible. Well enough of the facts. Let's hit the kitchen and make a great Chinese chicken recipe. This orange chicken recipe is famous here in California, where you'll find it on practically every Chinese menu. But why buy Chinese delivery, when you can make it easily at home? Now I know the most popular orange chicken is fried, but I think it's a lot tastier and healthier as a saute. So that's how we're doing it today. ORANGE CHICKEN 2-3 pounds boneless skinless chicken breast, cut into pieces 1 teaspoon minced ginger root 1 teaspoon garlic, minced 1/2 teaspoon ...


	How-To Fold Gyoza-Pot Stickers-만두-Dumplings 3.28 min. \| 4.969697 user rating \| 19313 views For Chicken Dumplings Recipe: www.notjustrice.com Not Just Rice shows how to fold gyoza, mandu and pot stickers using square and round wrappers. Please watch Chicken Pot Stickers video for filling recipe and cooking instructions.


	What's for Dinner? Chicken & Dumplings Part 2 6.87 min. \| 5.0 user rating \| 10160 views Greetings! Tonight we are making a sunday classic, chicken and dumplings, only this fast track version will take few ingredients and little precious time. What you will need to make this dish: 1 Tablespoon Olive Oil 1 and 1/2 pounds of chicken tenders with the cartlidge removed 1 medium onion chopped roughly 3 stalks of celery sliced thinly along with the greens 1 8 ounce tray of fresh sliced mushrooms 1/2 pound of baby carrots 4 cups hot water 2 chicken boullion cubes 1 recipe of quick biscuit mix biscuits with 1 tablespoon of dried parsley added Salt and Pepper Dried Parsley Garlic Powder Onion Powder Dried Tarragon Celery Seed 1/4 cup Wondra flour or all purpose flour In a large deep skillet or dutch oven, heat olive oil, add onion, celery and mushrooms and sautee for a few minutes then add carrots and place a lid on pan for about 5 minutes to allow veggies to steam. Then Dissolve 2 boullion cubes in 4 cups of hot water and mix well, add this liquid to the pan along with the chicken tenders blend well, cover and allow to simmer for about 10 minutes until the chicken is completely cooked. If using Wondra or granulated flour, use a whisk to quickly blend flour into boiling liquid, incorporate so that all the veggies and chicken are coated with the thickened gravy. If using regular all purpose flour, make sure that you make a slurry, in a clean jar, place flour and about 1/2 cup cold water, put a lid on the jar and shake vigorously then whisk the slurry into the hot ...


	tutorial: how to make steamed dumplings 9.50 min. \| 5.0 user rating \| 8086 views Meet Shez (that's me!) from onebitemore as she demonstrates how to make steamed dumplings from scratch. For the full recipe, please visit: www.onebitemore.com


	My Mom's Easy Chicken and Dumplings 8.55 min. \| 4.7181816 user rating \| 54415 views Evelyn McRaney shows us how to make easy Southern chicken and dumplings. More here: mymomscooking.tumblr.com


	Delicious SEOUL Story - songpyeon(The half - moon- shaped rice cake).avi 3.28 min. \| 4.866667 user rating \| 1230 views HELLO! Welcome to our video ^ ^ This video is made for the "Delicious Seoul Story Competition" Participants : 1. WANG, HUI-LING)(TAIWAN CHIA-YI CITY) 2.HAUNG, YU-YING)(TAIWAN CHIA-YI CITY) Song : 여행을 떠나요! / GO TRAVELING （ SINGER:이승기 / LEE, SEUNG-GI ） ※For non-commercial use only. We do not the copyright. Special Thanks : Editor: My sister-WANG, YING-YA Taster: CHENG, EN-KUEI (PASTOR) ................................................................................................................................... Objectives: Koreans, like us, celebrate mid-autumn festival. Many Korean families make traditional food for this special day. The half- moon- shaped rice cake (송편songpyeon) is one of the most representative dish for mid-autumn festival in Korea. The special aroma of the pine needle add the aroma of the rice cake. This special rice cake is a way for Korean to express their gratitude to their friends and family and celebrate the harvest season. The food connect the relationship and love. It is in such spirit, we decide to make this Korea - Taiwan fusion dish "songpyeon" to express our gratitude to our Korean Pastor. .................................................................................................................................. Food critique: ※Food critique from my Korean pastor: A. Adzuki dragon eye pancake: This songpyeon's tastes delicious! I especially love the special aroma and texture of the Taiwanese specialty fruit "dragon eye ...


	How to Make a Chinese Sticky Rice 3.02 min. \| 4.716981 user rating \| 81315 views How to make a chinese sticky rice. show you step by step. after making it need to steam it for 3 hours.


	How to make Curry Crab legs 6.25 min. \| 4.8235292 user rating \| 8409 views Keith's Coconut Curry Crab Legs: Make sure to order my seasonings at www.keithlorren.com!!! Its the best!! I invented Cooking!!!! 2 1/2 lbs butterflied steamed crab legs 4 cups coconut milk 4 tablespoons curry powder 2 tablespoons chicken bouillon 2 tablespoons grated fresh ginger 2-3 tablespoons freshly chopped thyme 6-7 chopped garlic cloves 3 tablespoons brown sugar 2 tablespoons Keith's complete seasoning blend (purchase at www.keithlorren.com) 1-2 teaspoons black pepper 1 scotch bonnet pepper seeded 2 teaspoons allspice berries 2 large onions sliced 2 bunches of scallions diced 3-4 cups of chopped pumpkin or butter nut squash 5 chopped potatoes 1 sliced red bell pepper for garnish olive oil for sauteing Directions: 1) In a large pot, add 1/4 cup of olive oil and saute curry powder, garlic, ginger, all spice, scotch bonnet pepper, chicken bouillon, and black pepper, until flagrant (About 5 minutes. Be careful not to burn. Stir constantly) 2) Add onions, potato, and thyme. Stir until vegetables are coated in seasoning (about 5 minutes) 3) Add pumpkin, Keith's complete seasoning, and coconut milk.Add remaining onions . Simmer until potatoes and pumpkin are tender (about 15 minutes) 4) Add crab legs, red bell pepper, remaining scallions and onions. Simmer until crab legs are warm and the flavor has penetrated the meat ( about 10-15 minutes) Garnish with scallions, Keith's complete seasoning, and red bell pepper. Serve with rice. 4-6 servings Enjoy!!


	How to make chinese Dumplings, Gyoza, 鮮豬肉餃子Gao Zhi Part 2 5.90 min. \| 4.975 user rating \| 17072 views chinese and english recipe/ instructions below: 豬肉碎黃牙白麵粉皮材料: 麵粉500克先濾過, 17.6 oz 溫水350ml左右, 11.8 fl oz 做: 麵粉在盆內加入2/3溫水,用筷子拌勻,隨少再加入其它水,如還乾再加多些水,用手楺麵糰不黏手,蓋碟...


	Learn how to cook Chinese food - Shrimp with Vegetables dish 8.92 min. \| 4.6666665 user rating \| 97635 views Segment from the Master Chef Boot Camp Package, which include the cooking video, instructional guide, and Chinese ingredients. Go to www.WokFusion.com for more details


	How to Make Tamales 5.47 min. \| 4.607143 user rating \| 41670 views Learn how to make this authentic Latin American treat. Wrapped and steamed in leaves, tamales are a beautiful and delicious special occasion or holiday dish. In this video, you'll learn how to make tamales from scratch. Authentic tamales are essentially steamed cornmeal dumplings filled with flavorful fillings, like pork, beef, and chicken. Tamales arrive like a gift in a corn husk or banana leaf; maybe that's why they're a Christmas tradition. You'll learn all about traditional tamale fillings, like braised pork and beef, and get a glimpse of the endless variations, such as chicken, roasted vegetables, cheese, beans, or seafood. We'll show you all the tools you'll need to make them, including a Dutch oven, a large steamer, tongs, and spoons. Making tamales from scratch takes some time. To get started, you'll learn how to slow cook you're your meat with traditional seasonings and spices. You'll see how to prepare the husks to make them pliable, then you'll learn how to make the tamale masa, the cornmeal mixture that's essential to making tamales. You'll discover how to tell if your masa dough is moist enough. Then learn how to wrap up your tamales, combining the filling and the masa dough. Then see how to steam tamales in a steamer. Make a lot of tamales and freeze them; we'll show you how to wrap them up for storage. Find the best tamale recipes, from pork tamales to chicken and beef tamales. allrecipes.com


	How To Make Momo 8.20 min. \| 4.7818184 user rating \| 64892 views Posting this one just for kicks. Momo - one of the most popular food in Nepal and Tibet. Similar to wontons or dumplings but served with special sauce. Disclaimer -- There are many many variations of momo recipe. I am not calming that this is the recipe -or what it should be.!! Ingredients For Momo 35 Pcs - Wonton Wraps (Found in Oriental Grocery Store) 1 lb Ground Meat (Beef or Chicken or Turkey or Pork) ½ Cup Red Onion Finely Chopped ½ Tsp Ground Clove 1 Tbls Soy Sauce 1 Tbls Crushed Ginger and Garlic 2 Tbls Vegetable Oil For the Sauce ½ lb tomato 2 Tbls Vegetable Oil 1 Tbls Cayenne Pepper ¼ Cup Cilantro Chopped aka Green Coriander or Chinese parsley (optional) ½ Tsp Turmeric Powder 2 Tbls Fresh Squeezed Lemon 1 Clove of Garlic ½ Inch Cube Ginger 1 Tbls Sesame Seeds (Back or White Kind) ½ Tsp Sichuan Peppercorn (Found in Oriental Grocery Store) Salt to taste (1 Tsp recommended) Watch the video -- have fun.

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