Hey Mandy! I wanted to let you know that there is something in the US that tastes like garlic chives. They are called ramps or wild leeks or wild garlic. They are a little stronger flavor but nearly identical. We forage them here as they grow wild in many parts of the country.
You should have a warning at the beginning of the video "Do Not Watch On An Empty Stomach"😂 I'm hoping someone at my local market has made these. 🤤🤤 Excellent video 👍💯🐲👋
A neighbor gave me some garlic chives to grow and warn me that they were invasive... so I’m always looking for recipes to use them in. Thank you, just might have to try this one, with fresh shrimp though!
I couldn’t resist! I made these today and they were delicious! I would suggest making one and then frying it right away to learn what happens in the pan. It helped me to make the others more correctly. Thanks for a beautiful recipe and new cooking experience!
I made this today. It’s a really good recipe. The dough comes out so nice. It’s worth all the effort and steps. For the filling next time, I will reduce the noodle to one. Add 2-3 more eggs. I need to improve my filling to dough ratio. I’m always afraid to overstuff. So I had to prep a second batch of dough to use up all my filling. Ended up making 23 of them. In the freezer for lazy weekend meals.
I could not even eat one wearing a white blouse, never mind make them. I am in awe. We have a local restaurant that sells something similar but it is two pieces of a similar dough with the filling in between like a sandwich, but not a pocket. They have a chive version and a pork filling version and they are both really good.
I love this video. This technique is completely different from anything I’ve encountered in North American/European pastry. Thanks so much for sharing it with us.
I continue to enjoy your videos and recipes, even if I can't muster the energy to actually make each and every recipe. Those O have actually tried making turned out delicious. Thanks.
i grow the chives in my garden. its an EASY herb to grow and it regrows year after year. good bee plant too. they love the white flowers. flowers for bees, chives for me. :-)
Ooooh thanks Mandy. This looks amazing. Like a Chinese Cornish pasty :) I cook your recipes all the time (especially the pork dumplings and vegetable noodles) and this will be my next one.
This recipe looks fantastic. I saw these chives at our local Asian grocer on the weekend so I know I can get them! I think I’ll try this recipe out this weekend once I pick up the chives and the dried baby shrimp. I’m really enjoying your wok so far!
Hey Didi!! Funny you mentioned that amazing dough because I was thinking the same thing. ; ) The fillings could be endless...my brain is in overdrive now!! LOL Big ((Hugs)) from Texas!! xx : )
韭菜盒子 are my favourite things to eat especially during the 韭菜 season when it is most fragrant. My mouth is watered throughout the video. I really love your videos.
I LOVE that this channel explains the logic or science behind some of the random seeming steps- eg- why you add oil to the chines and why you add it BEFORE the salt! I also really appreciate the replacement suggestions she provides!🥰🥰👍🏻 It had me wondering if I could use normal chives and use garlic infused olive oil to coat them- maybe this could provide a similar flavour!?🤔🤷♀️👍🏻
You should be a culinary teacher you explain things so well I learned from you every time I watch a video. I have try to grow the garlic chives but no luck here and shrimp I cannot do because I am allergic. But I will still try something like this with my own concoctions. All the best to you looking forward to your next one
Thank you so much for sharing your videos. My boss ask us to make this it took me hours just to find recipes. Because i dont know the name of this recipe. And guest what shejust told us the ingredients. Thank you soo much.
these look so good. i have never seen a dough made with this technique but i'm excited to try it myself. also, your hair is SO beautiful. i'm so curious how you manage such long hair, i have a hard time with half the length of hair you have!
I don't have a garden I live in senior Apts. I will use leeks bc they are onion/garlicky tasting like Chinese chives. Aka garlic chives. Roughly same tadte
Wow, I can just imagine the taste from your wonderful explanation of preparing of the filling! This looks like another excellent recipe, from your awesome body of work 👍🏼👏🏼
I've had this in China, and I'm not a big fan of it, mainly because of the chives, but thank you anyway. I might take it and substitute something for the chives! :)
Green onion, chopped shallots, cilantro, fennel greens or mixtures make good substitutes with no other modifications to the recipe. Each will have a different flavor profile.
I often make a version with julienne jicama and carrot（stir fry with shrimp/dried shrimp）+spring onion，and a lot of ground white pepper. i think you can try combination of vegs you like.😊
I made your recipe today and it turned out delicious, but not as pretty! My pleats were messy and somehow chives and noodles were sticking to the outside . I found it's important to keep the filling away from the edges so the seal will be good. In order to use up most of the filling I put about 60g in each box, which may have been too much, but the end result was a hearty bite. It was also important to use, as you did, a round iron pan so the rounded edges of dough could cook against the sides. I will be making these again soon to take when I visit my daughter and hope I can get them looking better. Thank you for the recipe!
I know it won't turn out as nice as yours because you have lots of practice. But I cannot wait to try this, it looks so yummy. Another video to save and share.
Hey Mandy! Wow, this looks delicious! Are those noodles the same as glass noodles? That dough recipe with half hot water and half room temp water is amazing. I'm going to take it and put different fillings inside...the possibilities are endless! Your expertise and love of food shines through in every video. Thanks for all the wonderful recipes...Big ((Hugs)) and Love from Texas!! xoxo : )
It's an hour drive to the closest Asian grocery for me, so I grow them and some other veggies. You can easily get seeds online, and there's usually garlic chive seeds at places that have large seed displays in the spring.
They do Theresa. Personally, I prefer to freeze them after final sealing/pleating and vacuum seal the frozen cakes individually or in pairs so they do not deform. Mine are usually thin enough (about 25mm thick) to go straight from the freezer to the hot pan, although I cook them under a lid for a few minutes to allow the cake to steam, then uncover to brown both sides.
@@theresa5059 glad to. As a side note, I tried a couple in a countertop "tank" style air fryer I just bought and it works beautifully. 400° F for about 10 minutes from frozen. I brushed a little salted butter on top after baking, because I like the flavor and the touch of fat.
Hi Mandy! Is this freezer-friendly? If yes, should I cook it then freeze or freeze once you make the pocket? Thank you! P.s. I love your channel. I have been using your recipes to make Chinese foods for my family.
I am definitely trying this recipe! Thank you so much for sharing all your great knowledge!!! I have your wok so can’t wait to start cooking all your delicious recipes in it. One thing though, I have to limit my sodium intake because I had triple bypass heart surgery and was wondering if it will hurt the outcome of the recipes if I don’t add the salt. I know that soy and other sauces have sodium so will it hurt to leave it out?😊😊😊
Hi there, we love your recipes and love the wok we bought from you as well! My husband is celiac and can't eat wheat flour. The filling for these dumplings is gluten free, but is there a good alternative (maybe with rice flour) to make a wrapper that is gluten free? If there's another recipe in one of your earlier videos, I'd be so grateful for you to reply and let me know which one. Thank you so much!
It depends on the brand and the list can go all the way to up 20 spices. The 13 spice is made up of spices added to the 5 spice mix. The five spice mix usually contains: Chinese cinnamon, fennel seeds, cloves, star anise, and Sichuan peppercorn. To make the 13 spice they add these spices to the 5 spice mix: dried ginger(乾薑), cardamom(荳蔻), liquorice(甘草), aged tangerine peel(陳皮), coriander seeds(香菜子), cumin(孜然), nutmeg(肉蔻), fructus amomi (砂仁), angelica dahurica (白芷), Rosa banksiae (木香), Alpinia zerumbet (月桃 a.k.a. 良薑), Kaempferia galanga (a.k.a. sand ginger 三奈), Amomum cardamomum (白蔻).
I love that you tell us why to do something and not just how. Also, if anyone wonders, garlic chives are super easy to grow.
Hey Mandy! I wanted to let you know that there is something in the US that tastes like garlic chives. They are called ramps or wild leeks or wild garlic. They are a little stronger flavor but nearly identical. We forage them here as they grow wild in many parts of the country.
Your channel single-handedly made me extremely interested in Chinese cuisine! Thank you for revealing such a rich and vibrant cuisine to the world!
Same. I watch a lot of Chinese people cooking stuff!
I have made so many of her recipes. They are all excellent.
You should have a warning at the beginning of the video "Do Not Watch On An Empty Stomach"😂
I'm hoping someone at my local market has made these. 🤤🤤
Excellent video 👍💯🐲👋
A neighbor gave me some garlic chives to grow and warn me that they were invasive... so I’m always looking for recipes to use them in. Thank you, just might have to try this one, with fresh shrimp though!
Where can I find invasive garlic chives?
@@slok9881 buying garlic chive seeds
czcams.com/video/QtniqIxoTEg/video.html
I use the garlic tops from simple cloves planted in a container.
Love ur recipes...much love from Trinidad and Tobago 🇹🇹🇹🇹🇹🇹
Finally something I can make with all my extra chives!! Thank you!
Just plant as many garlic as you want in your flower pot, water everyday , it will grow and grow soon you will have garlic chives, very easy to grow.
I couldn’t resist! I made these today and they were delicious! I would suggest making one and then frying it right away to learn what happens in the pan. It helped me to make the others more correctly. Thanks for a beautiful recipe and new cooking experience!
Oh I'm going to make this soon, it looks too good to pass up
I made this today. It’s a really good recipe. The dough comes out so nice. It’s worth all the effort and steps. For the filling next time, I will reduce the noodle to one. Add 2-3 more eggs. I need to improve my filling to dough ratio. I’m always afraid to overstuff. So I had to prep a second batch of dough to use up all my filling. Ended up making 23 of them. In the freezer for lazy weekend meals.
Hi Everyone!!!
Thanks for all your tips, and videos... you're the best!!!
I could not even eat one wearing a white blouse, never mind make them. I am in awe. We have a local restaurant that sells something similar but it is two pieces of a similar dough with the filling in between like a sandwich, but not a pocket. They have a chive version and a pork filling version and they are both really good.
I love this video. This technique is completely different from anything I’ve encountered in North American/European pastry. Thanks so much for sharing it with us.
I continue to enjoy your videos and recipes, even if I can't muster the energy to actually make each and every recipe. Those O have actually tried making turned out delicious. Thanks.
i grow the chives in my garden. its an EASY herb to grow and it regrows year after year. good bee plant too. they love the white flowers.
flowers for bees, chives for me. :-)
Ooooh thanks Mandy. This looks amazing. Like a Chinese Cornish pasty :) I cook your recipes all the time (especially the pork dumplings and vegetable noodles) and this will be my next one.
This looks so yum!
I really appreciate how you explain the ‘science’ behind your method when necessary.
This recipe looks fantastic. I saw these chives at our local Asian grocer on the weekend so I know I can get them! I think I’ll try this recipe out this weekend once I pick up the chives and the dried baby shrimp.
I’m really enjoying your wok so far!
The smell of the chive is stronger than the taste and they actually cook down sweet .
The ingredients are very authentic, and the flour covering was well crafted!
I replaced the shrimp skins with bonito flakes . Great recipe and the dough is so good!
I love your channel!! Always something tasty to make, my family are now fans too!
This looks so fabulous!! I wonder if that intriguing dough can be used for other things? You're such a great teacher, Mandi!!!!
Hey Didi!! Funny you mentioned that amazing dough because I was thinking the same thing. ; ) The fillings could be endless...my brain is in overdrive now!! LOL Big ((Hugs)) from Texas!! xx : )
Thank you for another wonderful recipe!
I love that you tell us WHY! The recipe makes more sense.
韭菜盒子 are my favourite things to eat especially during the 韭菜 season when it is most fragrant. My mouth is watered throughout the video. I really love your videos.
888k subscribers. I believe three 8's are very lucky.
Thank you for sharing your amazing creative recipes ❤️💕❤️❤️❤️❤️😊 this is something different and looks very apetizing
Mandy, after making your Kung Pao chicken recipe, I am now a complete believer in your cooking. Please keep posting !
As usual 🤦♂️you always makes my mouth run water like a river 😀… A great chef never hides his methods for perfection 👍 You are a great chef!💜🖤💜🖤💯
I love these recipes. Thank you !
I LOVE that this channel explains the logic or science behind some of the random seeming steps- eg- why you add oil to the chines and why you add it BEFORE the salt!
I also really appreciate the replacement suggestions she provides!🥰🥰👍🏻
It had me wondering if I could use normal chives and use garlic infused olive oil to coat them- maybe this could provide a similar flavour!?🤔🤷♀️👍🏻
You should be a culinary teacher you explain things so well I learned from you every time I watch a video. I have try to grow the garlic chives but no luck here and shrimp I cannot do because I am allergic. But I will still try something like this with my own concoctions. All the best to you looking forward to your next one
Thank you so much for sharing your videos. My boss ask us to make this it took me hours just to find recipes. Because i dont know the name of this recipe. And guest what shejust told us the ingredients. Thank you soo much.
I'm so excited to use my garlic chives they are just the long leaves of planted store bought garlic separated, so delicious.
It looks good thank you for recipe
888K subscribers! That's lucky 🍀🍀
I love your recipes and they always look so delicious!!!
Yes , garlic chive grows well & spreads…
I use garlic chives especially when making dumplings, will definitely be making these.
Okay, but is no one impressed with the strength of lil momma's lipstick? It never smudges in any of her videos. That's some good lipstick.
these look so good. i have never seen a dough made with this technique but i'm excited to try it myself.
also, your hair is SO beautiful. i'm so curious how you manage such long hair, i have a hard time with half the length of hair you have!
Thank you for the nice compliment.
I don't really have any tricks to take care of my hair. I just wash it using regular shampoo a few times a week.
That Looks so Good thanks
Wonderful looking recipe!
You are the best, this recipe looks easy to approach. Thanks for always having such great energy in all of these videos!
888k subs! well done and lucky number
Wow - I've never seen this in a NYC Chinese Restaurant or Dim Sum hall - just small chive dumplings!
I don't have a garden I live in senior Apts. I will use leeks bc they are onion/garlicky tasting like Chinese chives. Aka garlic chives. Roughly same tadte
I used to love buying those from street vendors
Wow, I can just imagine the taste from your wonderful explanation of preparing of the filling! This looks like another excellent recipe, from your awesome body of work 👍🏼👏🏼
I've had this in China, and I'm not a big fan of it, mainly because of the chives, but thank you anyway.
I might take it and substitute something for the chives! :)
Green onion, chopped shallots, cilantro, fennel greens or mixtures make good substitutes with no other modifications to the recipe. Each will have a different flavor profile.
I often make a version with julienne jicama and carrot（stir fry with shrimp/dried shrimp）+spring onion，and a lot of ground white pepper. i think you can try combination of vegs you like.😊
I want to try this BTW We love your voice
I made your recipe today and it turned out delicious, but not as pretty! My pleats were messy and somehow chives and noodles were sticking to the outside . I found it's important to keep the filling away from the edges so the seal will be good. In order to use up most of the filling I put about 60g in each box, which may have been too much, but the end result was a hearty bite. It was also important to use, as you did, a round iron pan so the rounded edges of dough could cook against the sides. I will be making these again soon to take when I visit my daughter and hope I can get them looking better. Thank you for the recipe!
I'm gonna try and make it today!!😍
(Update) I MADE IT AND IT WAS DELISH🥲💕
Waw sooo cool, I tried it lots of time, very tasty
Healthy tasty chinese veg bread dumpling.
Garlic chives grow readily in a flower pot. Just keep them slightly moist and you'll have them year round! 偉大的食譜！
I know it won't turn out as nice as yours because you have lots of practice. But I cannot wait to try this, it looks so yummy. Another video to save and share.
You Always Make the Best Stuff !
Thank you for your recipes ❤
Made them tonight for dinner and they are delicious! My boys loved them.
Thank you...you are a wonderful presenter and happen to be really cute too!!! I have used many of your recipes and you are very thorough....thanks!
Really starting to enjoy this lass. Very impressive, to the point and great recipies.. worth a sub
Always a nice job. Now I’m hungry
Watching one of your recipes really soothes me. You’re such a wonderful teacher!
I love this ❤️
there is a very garlicy herb where I live, togeather with scallions it could make a somewhat similar eating experience I thing . . . maybe ^^
Interesting method of preparing the dough! Thank you 🙏
Wow, that looks delicious!
I really need to grow me some garlic chives
Hey Mandy! Wow, this looks delicious! Are those noodles the same as glass noodles? That dough recipe with half hot water and half room temp water is amazing. I'm going to take it and put different fillings inside...the possibilities are endless! Your expertise and love of food shines through in every video. Thanks for all the wonderful recipes...Big ((Hugs)) and Love from Texas!! xoxo : )
yes, they are glass noodles.
@@SoupedUpRecipes Great, I just LOVE those noodles!! Thank you so much Mandy. xoxo : )
I'm thinking I have to figure out how to grow garlic chives!
they'd have seeds on ebay
It's an hour drive to the closest Asian grocery for me, so I grow them and some other veggies. You can easily get seeds online, and there's usually garlic chive seeds at places that have large seed displays in the spring.
Look very delicious 🤤 😋
that one person disliked because he/she is drooling while watching
Sounds wonderful
In Asian market, known as "KUCHAY" for the chives while the dried shrimp " HEBi"
Nice cutting board.
I learn at least one new thing watching your videos. I feel like I should be paying for this.
Que rica “empanada” china. Gracias.
It tasted delicious
Hello where did you buy these blue ceramic dishes ?? Love them!
Looks delicious! 🥰😋
Do they freeze well to fry as a snack? 🥶😋
They do Theresa. Personally, I prefer to freeze them after final sealing/pleating and vacuum seal the frozen cakes individually or in pairs so they do not deform. Mine are usually thin enough (about 25mm thick) to go straight from the freezer to the hot pan, although I cook them under a lid for a few minutes to allow the cake to steam, then uncover to brown both sides.
@@Bear-cm1vl That sounds good! 😋
Thank you ❤
@@theresa5059 glad to. As a side note, I tried a couple in a countertop "tank" style air fryer I just bought and it works beautifully. 400° F for about 10 minutes from frozen. I brushed a little salted butter on top after baking, because I like the flavor and the touch of fat.
@@Bear-cm1vl Butter always makes food taste better. Even if it's sweet or savory. 🥰😋
Hi Mandy! Is this freezer-friendly? If yes, should I cook it then freeze or freeze once you make the pocket? Thank you!
P.s. I love your channel. I have been using your recipes to make Chinese foods for my family.
Look so good, can't wait to make a batch. Can these be frozen?
Interesting recipe, thanks
I have a feeling wild garlic will work well, it grows in a forrest near me in the spring time
Excellent tutorial and menu selection! Thank you! 👏👏👏🙏🙏🙏⭐️⭐️👍😘
i like it ! Thanks.
Very nice thank you 😊
this looks amazing! i've never heard of such a thing. thanks for showing us❣️
I am definitely trying this recipe! Thank you so much for sharing all your great knowledge!!! I have your wok so can’t wait to start cooking all your delicious recipes in it. One thing though, I have to limit my sodium intake because I had triple bypass heart surgery and was wondering if it will hurt the outcome of the recipes if I don’t add the salt. I know that soy and other sauces have sodium so will it hurt to leave it out?😊😊😊
I am sorry to hear that. Salt does help to bring out the flavor of the ingredients but it should still taste pretty good if you use less sodiul.
You can buy low sodium soy sauce and maybe use fresh shrimp instead! :)
I love this, another kind of dough, thank you Mandy❤
Love it. Thanks/
Hi there, we love your recipes and love the wok we bought from you as well! My husband is celiac and can't eat wheat flour. The filling for these dumplings is gluten free, but is there a good alternative (maybe with rice flour) to make a wrapper that is gluten free? If there's another recipe in one of your earlier videos, I'd be so grateful for you to reply and let me know which one. Thank you so much!
Use rice paper - amzn.to/2UaKp6z
roll it up and pan fry the rolls
Thank you!
정말 맛있는 만두 납작만두
Why am I watching this early on my 5-2 intermittent fast day?!!
Excellent!!!
👍👍
How i love to try the filling but the garlic chive may not be available in my place, replace it with scalions?
Looks good thank you. I looked up thirteen spice powder there is no list of ingredients do you know them?
It depends on the brand and the list can go all the way to up 20 spices. The 13 spice is made up of spices added to the 5 spice mix. The five spice mix usually contains: Chinese cinnamon, fennel seeds, cloves, star anise, and Sichuan peppercorn.
To make the 13 spice they add these spices to the 5 spice mix: dried ginger(乾薑), cardamom(荳蔻), liquorice(甘草), aged tangerine peel(陳皮), coriander seeds(香菜子), cumin(孜然), nutmeg(肉蔻), fructus amomi (砂仁), angelica dahurica (白芷), Rosa banksiae (木香), Alpinia zerumbet (月桃 a.k.a. 良薑), Kaempferia galanga (a.k.a. sand ginger 三奈), Amomum cardamomum (白蔻).
@@emi62507 thank you,I think. I was reading the list thinking I have all those until I came to the. Whoozits fructis. After that well...
@@emi62507 do you have a recipe? If so can I have it please.
@@margaretcole6264 unfortunately I don't have a recipe. I am in China so I am able to get the spice mix.
@@emi62507 ok thank you.