5 NEW Dumplings To Try
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- čas přidán 29. 06. 2024
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Thank you so much to Anna, Nishtha, Annick, Martin, and Molly for sharing your stories with us!
The artist behind me is Maxine McCrann! Check out her page on my website:
www.beryl.nyc/index.php/maxin...
Chili crisp by James Chang: / jchang.kitchen
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RECIPES
Fish Dumplings: www.beryl.nyc/index.php/2023/...
Empanada de Verde: www.beryl.nyc/index.php/2023/...
Maultaschen: www.beryl.nyc/index.php/2023/...
Gujhia: www.beryl.nyc/index.php/2023/...
Banh Bot Loc: www.beryl.nyc/index.php/2023/...
CHAPTERS
00:00 Intro
02:00 Indian Gujhia
05:26 Trying Gujhia
07:46 Vietnamese Banh Bot Loc
12:47 Trying Banh Bot Loc
14:54 Ecuadorian Empanada de Verde
18:36 Trying Empanada de Verde
21:29 German Maultaschen
25:01 Trying Maultaschen
26:23 USA Fish Dumplings
30:18 Trying Fish Dumplings
Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: / shereshe
Support me on Patreon: / beryl
Community videos are back for 2024, join in on the next one: www.beryl.nyc/index.php/2023/11/14/whats-in-your-fridge/
Soup dumpling😊
Pierogi with potatoes and quark (Polish version) 😊
British stew and dumplings. Completely different to the usual filled dumpling but so good
Siu Mai
Manti are also great! Turkish & Central Asian cuisine. YUM.
To the people complaining about her not talking about such and such dish: you need to send the email talking about the dish when she asks to do so. Have you tried it? If so, it may be in a second episode 😊
Ooo where can we email?
@@lancrefoxcheck the community tab of the channel to check what's the latest topic and the email. I believe she's currently looking for cabbage recipes
Who complein? Only seen suggestions about other dishes. And people read those can google them if want to see what it is. What else should we say then? If not able to make other suggestions we can just close commentsection
No thank you, I’d rather complain and rant endlessly at the internet like everyone else on here.
Not only that but she’s only one person. How can anyone expect her to get to every request?
A Vietnamese here. Unfortunately idk where you went wrong with our “dumplings”, Beryl, just wanna let you know they’re considered a traditional delicacy from a specific region of our country that are notoriously difficult to replicate even by restaurants (let alone by home-cooks) in other regions. My (northern) family have always got so excited when given these as treats/souvenirs after our friends’ or relatives’ trip to parts of central Vietnam! All of that’s just to say I hope those unsuccessful attempts didn’t get to you, as most Viet families I suspect wouldn’t even try to make these at home knowing they almost certainly won’t come out as expected. Kudos for giving them your best, and I hope you’ll get to enjoy their addictive taste and texture when you next visit our country!
I actually took part in making them when visiting Vietnam.
We were all sitting on the floor and rolling them out, filling them and wrapping in leaves.
We made an enormous pot full, so I actually got rolling out the dough down pretty well by the end of it, using an empty bottle.
A very labor-intensive process, but they were so good!
I'm Indonesian and we use tapioca starch dough a lot in our food (mainly street snacks lol) but I've never used it as a dumpling. They're mostly fried, but even the boiled ones are ball shaped, so not very finicky to work with. I'm very tempted to try this, and maybe combine the cooking techniques I've learned from making the tapioca starch snacks to this recipe!
What city would you say? I plan to go soon
That's really sweet of you to take the time to write this to her. I hope she saw it
The "secret" to successfully kneading dough when you're a petite person? Leverage...my very fierce grandmother who was maybe 5'3" had a step stool she used to allow her to tower over the dough and knead it into perfect submission :)
I sometimes feel like I am part of the handful of petite woman who have master the art of kneading without any issues. I am 5'2" and sometimes wonder if it's due to the fact I golf for years so I am used to using my hands & wrist a lot.. 🤔💭🙃
For my height, I find the kitchen table is the ideal height for kneeding. I also recommend using your body weight rather than your arm muscles. Keep your arms stiff and lean or rock back and forth.
Title should have been "I made the 5 hardest dumplings in the world" 😂 Nice job Beryl!! That was intense 😰
Literally the simplest recipes unless you just don’t want to put no effort. Than just eat out.
I'm in the hospital recovering from a heart transplant. I cane across this channel a few minutes ago and I am hooked! I saw the Ecuadorian flag and I clicked this one immediately.
Hope you are doing well, friend!
Beryl making gujiya is the height of authenticity of this show😂 never ever we could imagine
I can imagine. She makes everything. Mil dream 😅 I have to remind myself I don't cook for a living 😅
Beryl, I commend you just for making the majority of the doughs by hand. It shows your dedication, and we appreciate it 😁
this video made me realize that dumplings isn't just limited to those that are typically served in chinese or japanese restos like xiaolongbao, shu mai, or gyoza.. but anything that is wrapped with dough made from any type of flour
yes!!!!
and you also have British style dumplings that are dough balls in soup or syrup. I love Golden Syrup dumplings but my Dad always adds a bit of ginger and rose water. We're having an Indian Christmas this year and I can't wait to eat all the delicious food! My Dad is European Aussie but learnt a lot of cooking from my Mum and her Dad who was a chef!
Not even just flour, also potato, curd cheese, or just a kind of dough-filling mixture.
@@TheNinnyfee fillingless doughs are also dumplings. which makes beignets a type of dumpling.
could a calzone be considered a giant pizza dumpling very interesting to think abt
"do a dumpling episode, it'll be fun" 😂😂😂
When I saw that it was a dumpling episode, I was like "Oh nooo", because I knew it would be SO MUCH labor for Beryl 💔
Beryl, if you see this, I'm sending you all the love! It's such a fun episode, and you put so much effort into it, sometimes your job is super hard and humbling, but we really appreciate you and what you're doing ❤️❤️❤️
I’m so proud of you Beryl. I’m always proud of you but I’m really proud of you for this episode and the way you persevered and allowed us to see your wins and your “fails.” You’re an amazing person to take on these recipes that most chefs wouldn’t attempt and on top of that, you’ve created a beautiful community. You should, indeed be very proud of yourself.
Yes! 😭❤️
Beryl... those Gujiyas look halwai quality (halwais are masters who been mastering the trade and art of it for generations).🎉❤😊✨ you did such a great job.
woahhhhhhhh.
Dumplings really are one of those foods that are awesome to make as a group. Bunch of friends or family sitting around, chatting while some mix, some form, and others cook/freeze. It also helps by doing so you learn from those with years of experience how to adjust the recipe for current conditions or the little tricks to make it turn out right.
yesss i came to the comments section to say the exact same thing ❤ making dumplings is totally a family event!
Yup my family is going to have a sit around to make Colombian empanadas which are so delicious and obviously made differently from other Latin country's including Cuba ours are made very specfic of course.
I always look forward to Christmas because I know tamales and empanadas are going to be involved but this year we just decided to make life easier by ordering tamales but for empanadas we make them always but yes my father is Mexican American mixed with Native American and my mom is Colombian from Colombia which explains our mixed diversity of food on the holidays..
Agreed a 100%.
We have these dumplings in the Levant (Palestine, Jordan, Lebanon, Syria) Called Shishbarak. The are meat (and sometimes pinenut) filled, and baked first, then cooked in a yoghurt sauce and topped with fried garlic and parsley :) SO GOOD! Feels like a warm hug! I believe they are inspired by a similar Armenian dish as the Levant have an Armenian minority that is very culturally rich and have blessed us with such delicious recipes that we now enjoy, too!
oo pleasee send an email to her i would love to see how these are made 🙏🙏
🥴
@@sammysoppy3361 ??
Never be embarrassed about your need of chili crisp! I have put it on countless things because chili crisp is love. ❤
That “addicted to spice” is so real! I feel like it enhances every dish’s flavor and I can’t enjoy properly without it 🫣, ESPECIALLY when it comes to a good chili crisp.
the banh bot loc i usually eat has much less of the outside so the filling stands out and the tapioca starch is just enough to coat the filling. if you search online you’ll see some that are more rectangular shaped and not folded like a traditional dumpling. and it’s wrapped in banana leaves then steamed to reheat so it’s not cold when you eat it.
So glad maultaschen made it into this episode! My mom made them when I was a child without a recipe.
Yeah, normally they where used to use up leftover veggy or meat. You don't need high quality meat.
I am glad you liked them Beryl, but no wonder the nutmeg was overpowering, it was way to much! It’s a bit of a bummer, that you weren’t told the origin of this dish, because it’s a funny story: they are called „Herrgottbscheisserle“ which translates to „God deceivers“ because the story goes that the creators wanted to eat meat during lent, so to make sure god wouldn’t discover they cheated, they turned the filling green with herbs and spinach and put it in a dumpling dough, so no meat was visible.
I remember my grandma makind a whole table of maultaschen and me and my brotger sitting under the tablecloth stealind delicious maultaschen.
But you always hace to be careful with nutmeg. If you just use a little bit to much it's awful.
You did so good! Such determination, I love it! 😘
Funny story for the Maultaschen: They are called "Herr Gott's Bescheisserle" roughly "little cheaters on god". On days when the church wouldn't allow to eat meat, the people would eat Maultaschen, because God wouldn't be able to see the meat due to the pasta 😂
Beryl! You are so brave! I’ve lived in Ecuador for 14 years now and while I’ve eaten my weight in empanadas de verde I’ve never been brave enough to try making them myself. Good job!
I'm so glad you've included the stressful bits too. 😂 I have cried over so many first attempts at recipes.
If you do another dumpling episode (after recovering from the trauma 😅) you should try Brazilian Risolis, they are delicious!!!
Nunca tinha pensado nos risoles com dumplings haha.
@@caricheng pois eu tbm não, mas quando vi no início que apareceu pastel, pensei no risoles hahaha
Yes please, I love them
@@carichengverdade eu tb não
Poor Beryl, risoles' dough is really hard to make...difficult to get it right!
The next episode may be about pancakes. The sweet, the savory and the unheard of.
I made 2 pancake episode!!
I think part of the issue you had with the Maultaschen was the type of fresh pasta you chose. Those lasagna noodles seemed to be made expressly for lasagna -- very firm and meant to be used in sheets, perhaps sliced, but not bent. A softer premade pasta intended for making dumplings might have been easier to work with. Wonton or gyoza wrappers are GREAT for that -- you can bend, fold and crimp them easily! My other tip is to keep premade pasta covered with a damp paper towel and only pull out the one you will be working with.
(Caveat: I am NOT a pasta expert.) Loved this episode.... dumplings are so delicious that the time involved is SO worth it!
My Salvadoran mother in law makes empanadas de platano, but they're made with ripe plantains, and they're sweet! They're usually filled with vanilla custard and dusted with cinnamon sugar. These green plantain empanadas look DELICIOUS though!
This sounds incredible
I need that recipe. I tend to prefer sweet plantains
That sounds so good
@@skyydancer67 I don’t have her recipe, but I’m sure there are some online! Google “salvadoran empanadas”
We needed your contributors to send an auntie, nona, bubbie, etc to help. Dough is difficult. Excellent work, Beryl!
At many points this year Beryl's videos were a weekly pillar of my mental health and I literally waited for them to drop every week to get that wholesome feeling :)
I'm a Bengali and every time I watch this series I always think to myself "Oh look so many kinds of puli pitha". Puli Pitha is very popular fried dumpling from India and Bangladesh, this is sweet dumpling where the filling is made out of grated coconut and jaggery. Doodh Puli is a variation of this but the dumpling is made with milk. The crescent moon dumpling is universal.
It's also made in Bihar. It's called Pittha here, usually made with lentils, or Khoya, or potatoes.
It’s made in south India too , with jaggery coconut or sugar coconut filling
Puri in Hyderabad
As someone who is gluten free I am so excited to see so.many recipies that are interesting and nutritional. I will try some of these.
Don't all of these have gluten? Except maybe the tapioca one
You toughed it out and brought us another awesome episode. Thank you Beryl. Be proud 💕
I loveeee dumplings so this was one of those videos that I immediately clicked on!!!!
Beryl did sooo well recreating the recipes, it takes lots of patience to make dumplings but she’s just perfect!!! ❤
Great episode Beryl! I love how you just dive into the recipes even if you have no idea what you're doing. I hope we get a many part dumpling series like the toast series.
My family has a dumpling recipe we enjoy that I've never really found any mention online. We call it kolsun but it is pretty much a knish dough stuffed with spinach (no potato) and assembled almost like the gujhia in this video. I suspect my grandfather started making it with influence from the Jewish community in NYC.
Beryl, I think you're awesome to take on the challenge of making dumplings. Speaking as a long time home baker, who hasn't eaten a store-bought bread or cake in years, dumplings are definitely a skill all on their own.
A couple of words of advice:
1. If possible, use recipes that specify ingredients by weight rather volume. Weighing your ingredients gives the level of precision that is a good predictor of baking success. I personally prefer metric weights, because scaling up or down is much easier.
2. With respect to water, when I am doing a particular type of dough for the first time, I will measure out 90% of the water and add it to the dry ingredients. I work things together, and add the remaining water (or more if necessary) gradually until I achieve the desired consistency.
Hope that helps. Keep up the good work!
But it really helps home bakers when she follows volume than weight.
@@Rmm1236 That's true, but all home bakers would benefit from investing in a weigh scale. Baking by weight gets superior results every time.
Great tips
@@Rmm1236 it helps home bakers who are used to measuring out ingredients by volume. In some countries weighing out dry ingredients is the standard way of baking.
Girl please. You did phenomenal!! You’ve never made these specific things before and every recipe had different doughs and different techniques. Girl you rocked it!
In the subtitle during Maultaschen it said "soybean potato salad", but it's supposed to be "Swabian potato salad". ❤
You should definitely do a part 2! Jamaican fried Dumplings or Festival are a must try.
Yummy! I really should make some myself.
I looked it up and it looks so easy to try! Do you eat it like a bread 🥖 and dip it with something? Or how? ❤
I Love that you show your struggles and fails and you don’t give up. 👍🏻
Funny part is, I came home, made gyozas , look into CZcams and this upload popped up. ☺️
I'm slightly disappointed there are no Pierogi, but I understand it's all about the ones you've never had :
There will be a part 2…and 3…and… 🙏🏼🤞🏼
This is a very mature, yet/and understandable, reaction.
Sometimes i make cheaty cheaty poteety pierogi quesadillas - fried potatoes and onions or leftover mashed potatoes with cheese in a crispy tortilla.
@sarahs.7211 that sounds interesting.
So, something to note is that any dough you make will be subject to the same sort of issues of standard breadmaking. The water/flour ratio is never quite exact, because it will depend upon the brand/type of ingredients you use (which you discovered with the tapioca starch), the climate conditions, even what elevation you live at. All of this is to say: don't get too discouraged! 😁 You can follow a recipe to the letter and still end up with a different result because of factors beyond your control. If you were to make these recipes on a regular basis, you'd naturally adjust to those factors over time, the same way you learn which burner on your stovetop is the best, or where the hot/cold spots are in your oven. It's a process, and as long as things turn out tasty, I'd say you're doing just fine.
Appreciate all of your hard work on each video, and for always showing when it's a struggle. This one has made me glad that I can appreciate so many dumplings by visiting the freezer section of Hmart.
Beryl, it is hard to describe the relief I feel listening and watching you on all your episodes. Relief from the daily news of creepy politicians and the wars around the world. Your cheerful wholesomeness is the perfect antidote. Thank a million times over!
As an artist, I've always learned more from my failures than my successes.
Maultaschen are a food going back to the Middle Ages. They were invented in monasteries and were also called "Herrgottsbescheisserle" ("little Godcheaters") as they were a way to "hide" meat from god during the time of lent or on Fridays when Catholics were not supposed to eat meat.
Lol I'm trying to imagine Catholics making it through Ramadan
@@21972012145525 Catholic monks would probably define some food as "not food". Like beaver was classified as fish to be able to eat it during lent and on Fridays.
@@21972012145525there's a reason for the reconqista 😂
Banh Bot Lot is not easy to make! It’s a lot of practice to just get the dough right. So don’t worry if you didn’t get it in the first try. I know I didn’t and I spent a lot of time with my mom making them too, but she always made the dough.
About your frustration with the tapioca dough dumpling ... a failure on your first/second try can also help foster a sense of appreciation for those that have mastered the art! It can make the authentic version seem that much more special.
I love gujiyas. In Maharashtra, another state of India, we call them Karanjis and they are eaten during Diwali.
In Karnataka, we call it Karjikayi, we usually make thee in Ganesha chaturthi along with Modaka
Same here in gujrat, but it's called ghughra ❤
In Bihar, we eat them at Chhath and Holi.
From Hyderabad, we call them Puri
Beryl you are TOO precious for this world! You’re simply the best and watching you episode on episode, successes and struggles and all, is..♥️♥️
Such a refreshing episode 😀 Well Done, Beryl! I went ahead and made the Fish dumplings and it was superb 😘 Thank you, Molly for sharing the dish.
Maybe Sakoo Yat Sai would be an easier one to try, it is Laotian and similar to the Vietnamese one you tried here, it uses small tapioca pearls that you press around the filling (if you line the pearls in clingfilm, place the filling in the centre, roll up the clingfilm, shape into balls and release you get easier delicious results.
Bless you for trying! Making an Oobleck/Newtonian Fluid with starchy powders can make things so difficult and honestly I wouldve given up so kudos to you.
It features pork and prawns, shallots and garlic, but also chopped peanuts, sweet pickled radish (or turnip) and palm sugar.
Thank you as always for your videos and now I have more dumplings to try. Your crimp on the Indian dumplings was 🤌
Ooblek dumplings 😅
In dont knows the name of the Thai ones but my fave
@@dezpayneits the same as laotian I think.
You will eventually do a 2nd video, and you should definitely include Khinkali from Georgia. It’s amazing and full of flavor
Best dumplings in the world
Doughs will almost always come out slightly tackier or dryer than the recipe in my experience, just due to the change in humidity and even elevation from one place to another! I don’t think you ruined the integrity by adding some flour, if the end result is the correct consistency.
You’re doing great!
Totally agree! Food is art and science
This was so fun! And I am absolutely loving to see the behind the scenes actual cooking parts!
Yes, dumplings, I can't wait to see this entire episode.
Im Dominican, and I know, or Dumplings look weird to others, lol.
I loooove ALL Dumplings though, you really cant mess up dumplings.
Thank you Beryl and the viewers for their submissions. 🖤
I'm excited .... Dominican as in my home or the Spanish ones?
Wow! This is a great episode! I love all the new to me (too) dumplings. We not only need episode 2, we need episode 10. Adventures in Dumplings from Across the Globe. Happy Christmas and all holidays for the season 🎄🎅🏻🥂❤️ I love your channel and how you, food and making food brings us together, even virtually.
I have been busy with school so I am here after almost a year, but I got that old comfy feeling seeing you Beryl. Your positivity radiates far and beyond
Beryl! I am in awe of your skills and patience! Watching your videos is always a heartwarming experience. Thank you💕
Awe Beryl, i appreciate all the hard work you put into this episode ❤❤❤
We call it pita, in Garo hills. We put either shredded coconut or sweet sooji inside. It is a very popular dessert.
Beryl!! This was such a fun episode - ngl most of it for the laughs after seeing how you were struggling🥲. It reminded me of my favourite food movie Tampopo! Great video as always :)))
The look on your face(beaming!) when you tried the empanada. Classic Beryl! Thanks for keeping with it in spite of the dough difficulties. ❤😂
Your videos are so fun to watch ❤
In which Beryl accidentally creates a Newtonian fluid... Great work on the finished dumplings! They look beautiful and delicious and inspire me to actually try my hand at making dumplings (perhaps with some shortcuts, the dough part of some of these looks tough! Kudos 😊)
I love your posts !! Thank you beryl
Thank you for your dedication, Beryl! ❤
Another Vietnamese person here. Banh bot loc is my favorite food of all time. It's a traditional delicacy enjoyed by royalty in Hue and it's a good pocket of flavor and textures. It is extremely difficult to master so please don't be hard on yourself. There are two variations of this dish: banh bot loc tran ("naked" banh bot loc) and banh bot loc la (banh bot loc wrapped in banana leaves). You made the "naked banh bot loc. I really hope you can try this again and change our mind about this delicious dish!
I love your videos, been watching them since 2020! Thank you for putting so much effort into everything you do!
Beryl, you are a true champion for making all of these dumplings and attempting some several times to master the technique. I love your channel and your happy energy. So happy you ended on the highest note with those fish dumplings. Kudos for NAILING the folding in the first dumplings- they looked AWESOME!
That was really difficult, you did amazing! 😮
thank you!!!!!
Dumplings are perfect in nearly all their forms. They are arguably the ultimate comfort food. Perhaps that is why they are enjoyed all around the world. Yum 😋!
No waaay!! When I was travelling in Vietnam I randomly ended up spending an afternoon with some lovely locals and they brought us banh bot loc from their local market and I never knew what they were called! So nice to see them pop up here 😊
Your joy and humility are truly rewarding. You fill my heart with blood
Oh gosh, I made a vegan version of Banh Bot Loc so I feel your struggles on a spiritual level! I loved them though, either I got luckier with my dough or I just like the chewiness more than you did.
I think i made them way too thick tbd even though they all broke haha they were REALLY tough...
@BerylShereshewsky if made correctly, it's supposed to be completely transparent. Yours might be too thick and undercooked. But don't worry, I can't make them either lol.
Hey fellow vegan, what would you recommend as a substitute for the filling?
@@wordsandtrickswhen I was in Vietnam eating these at vegan places they always had a bit of carrot to represent the orange of shrimp, mushroom for the meat and then tofu or something similar.
@@jaclang5813 thanks! I'll try that carrot, tofu, & mushroom combo. 👌🏽
It makes so much sense to catch the solids from milk during e.g. ghee production and reuse them. That's very smart. ❤❤❤
Congrats to you Beryl for all of your hard work in this episode, and thank you for showing all the attempts. Maybe you'll have to do a takeout episode for Vietnamese food and try Banh bot loc that way!
I'm German, but I can count on one hand how often in my 40 years of life have tasted homemade Maultaschen. It's very specific to Swabia (South-West Germany). Being from Bavaria myself I only ever had the readymade packed supermarket version, which of course compares to the real deal about the same way as Spagettios compare to proper restaurant pasta. but they're still commonly very popular either in soup or cut into strips or cubes and roasted with egg.
Big respect for going through the trouble of making them yourself!
Btw. this is one of the German dishes that was created to circumvent the Christian fast. There are a couple of German dishes that are intentionally made to not look like meat - thus the added green via the spinach and hiding the meat in the pasta. Another dish like that is Leberkäse (lit. liver cheese) that is basically just a sausage kind of mass but shaped into the form of a bread (or cheese) loaf.
I lived in Ecuador for a few years and I really miss their empanadas. So good!
The problem with the tapioca dumplings is that flour and starch are not the same thing. Anyway, all of these dumplings look delicious!
Is it the same kind problem with corn flour and corn starch?
@@aleenaprasannan2146Yes, exactly!
@@aleenaprasannan2146 Yes, same thing, basically. Even though corn is a grain and tapioca comes from a root vegetable.
@@MatthewTheWanderer Interesting...we actually grow and eat tapioca in India, but it doesn't seem to have such wide usage in our cooking. We just use tapioca in about 4 ways, boiled plain, in a spiced mash, as sabudana (like tiny sago pearls). Tapioca flour didn't get as much popularity, because people couldn't be assured if they couldn't boil off harmful components themselves.
@@aleenaprasannan2146 Most Americans never use tapioca starch or flour at all. If they do, it is mainly to make tapioca pudding. However, most Americans only buy pre-made pudding if they buy any at all. Also, no one worries about the harmful components. Anyway, it sounds like they use tapioca more widely in India than in the USA. It is Latin America where tapioca is especially common.
That was wild, proud you powered through!! Please take a looong break from dumplings if you ever want to do a part 2, you deserve it. The plantain empanada looked so good, would never try to make it but would love to try it 😂
cute episode. I enjoy that you show your struggles =) and adore the Ghibli's dustmites earrings today! Slay!!!
4:35 The satisfaction! Those are perfect. I make curry puffs the same way and the first 2-3 are rough, but then you get the hang of the coordination and maybe redo them after a minute or so.
Love the vid. Thx.
Maultaschen are commonly in broth like in the video but my mum always cut them in stripes (I prefer to dice them) and make them with scrambles eggs. Kinda like egg fried dumplings. I love to top them with ketchup :)
Love your videos and all the great board games in the back ground! A fan from South Africa
you can get mould for empanadas in general and especially helpful for empanadas de verde. you can also but the plantain flour.
YOU SHOULD MAKE ELLA ADDA FROM KERALA ind ITS SWEET A BIT LIKE TAMALES AND SOOO EASY TO MAKE
YAY!! I have wanted this episode for soooo long! Next episode try Chinese soup dumpling, PA Dutch soup dumplings, etc? Alcapurrias, papas rellenos? How about an episode on the various "tamales". Mexican obviously, but all across the Caribbean and South America. Or something on Holy Days food.
Hi Beryl, if you're struggling with working a dough, it may be because your work surface is too high for you, so maybe you could try using a step stool so you can use more of your body weight to push down. Keep up the good work
So many options here and I won’t be making any of them!! Thanks for saving me that labor of love! I love that you are open with the struggles you have with some recipes - it’s so real! Okay, off to BUY some dumplings for dinner tonight! Thanks
same though lol
@@BerylShereshewskyI made egg drop wonton soup for dinner because of this videa and also because I was sick. This video basically gave me the motivation to make it ahah
Girl I am so with you on the rasmalai. I ate it today and just thought "this is THEE Indian dessert!" It's the best. A lot of them are too sweet or spiced for me, even though I do enjoy those too. But Ramsalai is the Queen 👸🏾
Have a very Merry Christmas to you and your family ❤
Dumplings are one of the more difficult foods to perfect/make good. Props to you for trying and making this episode!
Hi Beryl, I love that you included maultaschen which are my partner’s favourite dish! I’m not German but have tried to make them at home for him. Another way these are eaten is fried or caramelised onions. I love that they are so easy to adapt and less hassle than little ravioli:)
The Gujhia are very similar to Goan Neureos but we always add coconut to the filling!
Gujiyas are a version of karanji which you might be familiar with
@@parker4406 , my late Mum grew up in Bombay (now Mumbai) and she was Goan. She used to make a sweet coconut filling that she'd pop in pastry but she never had a name for it. Thanks to you, I now know she based her filling on karanji! We'd always have neureos at Christmas!
We also add coconut but then add milk
She added coconut
You are a delight! And I love your channel! I'm that adult who loves watching people cook and eat haha.. So this is entertaining and comforting... well! Thats because it's you and you don't disappoint. LOVE LOVE love this
This is an oddly well timed video bc today is the winter solstice and in chinese culture we eat dumplings on this day to prevent our ears from frosting off lmao. I really can’t wait to eat dumplings today!!!
Beryl you did great! I’d love to see more dumpling episodes! You have come SO FAR in so many techniques throughout the life you of your show. I believe you could gain confidence and skill with more dumplings under your belt, too! You can do it! And I’d love to see more 😊 this was great.
Ooo!! I can't wait for part two, i might submit fried jerk dumplings ❤🇯🇲
amazing ep!! and may i just say, GREAT greta van fleet shirt!!
Oooh you should make ukadiche modak! It is also a sweet dumpling and is made during the festival of ganesh chaturthi. It can be fried or steamed but my personal favorite is steamed. The steamed version uses rice flour and coconut filling and is delicious when topped with ghee!
Loved this episode! What tongs are you using when frying the empanadas? ❤ The tongs-spider combination?
Was so surprised by the sazon in the Viet dumpling! Sounds incredible!