Chinese Grandmas Try Other Chinese Grandma's Dumplings

Chinese Grandmas Try Other Chinese Grandma's Dumplings

introduce two Chinese grandmas from different regions of China who are about to embark on a culinary adventure. In a YouTube video titled “Chinese Grandmas Try Other Chinese Grandma’s Dumplings,” Lily Yang from Taiwan demonstrates how to make Chinese dumplings Taiwan style, while XiaoZhe Liu from mainland China shares her own unique twist on this beloved dish. Both grandmas have their own secret ingredients and techniques, resulting in dumplings that are not only delicious but also reflective of their respective cultural backgrounds. Join us as we delve into the world of Chinese grandma’s dumplings and discover the delightful differences that make each one special.

Below Table of Contents

1. “Traditional Chinese Dumpling Recipes from Different Regions”

prepare the filling for the dumplings. In traditional Chinese dumpling recipes, the filling is usually made with a mixture of meat and vegetables. I like to use two-thirds meat, such as pork or chicken, and one-third chopped vegetables. One unique ingredient that I like to add to my dumpling filling is bok choy, which adds a nice crunch and flavor. Additionally, I marinate the meat with a little soy sauce, white pepper, and ginger for added taste. After marinating the meat, I let it sit for about 10-15 minutes to allow the flavors to meld together.

Once the filling is ready, it’s time to wrap the dumplings. To do this, I use pre-made dumpling skins, which can be easily found in Asian grocery stores. I take a spoonful of the filling and place it in the center of the dumpling skin. Then, I fold the skin in half to form a half-moon shape. To seal the dumpling, I dip my finger in water and wet the edge of the skin, then press the edges together to seal it tightly. As a child, I used to love making dumplings in different shapes, but my grandmother always made them in the shape of Chinese money, which I found to be quite cute.

To cook the dumplings, I boil a pot of water and gently drop them in. I make sure to stir them a little to prevent them from sticking to the bottom. Once the dumplings float to the top, they are ready to be served. While the dumplings are cooking, I prepare a dipping sauce to accompany them. My sauce usually consists of soy sauce, sesame oil, a little wine for added flavor, and some finely chopped garlic, ginger, chives, and even a touch of jalapeno for a slight kick. The combination of the juicy dumplings and flavorful dipping sauce is absolutely delicious.

Traditional Chinese dumplings have a rich history and are a favorite dish in many Chinese households. Each region in China has its own unique way of making dumplings, with different fillings and cooking methods. Whether it’s the Taiwan style dumplings with soy sauce, ginger, and bok choy, or the Northeastern style dumplings with a fishy smell-soaking spice, the flavors and techniques vary, but the end result is always a delightful treat. If you’re a fan of dumplings, I encourage you to try out different regional recipes to discover your favorite variation. Happy dumpling making!

2. “Unique Ingredients and Techniques Used in Chinese Dumpling Making”

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One unique ingredient and technique mentioned in the video is the use of bok choy in the dumplings. According to the chef, bok choy is not commonly used because it contains a lot of water which can cause the dumpling skins to become soggy. However, she decided to try using bok choy and found that it added a nice flavor and texture to the dumplings.

Another interesting technique mentioned is the use of almond as a secret ingredient. The chef explains that she puts an almond in the center of one of the dumplings as a surprise for the lucky person who bites into it. This adds a crunchy element to the dumpling and creates a fun and unexpected experience for the eater.

In terms of the wrapping technique, the chef mentions that her grandmother used to make dumplings in the shape of Chinese money. She demonstrates a folding technique that creates a cute and distinctive shape for the dumplings. This attention to detail and creativity in the presentation adds an extra touch to the overall dumpling-making process.

Overall, this video showcases some , from the inclusion of bok choy to the surprise almond in the center of a dumpling. These creative elements add flavor, texture, and fun to the dumplings, making them even more enjoyable to eat.

3. “Family Traditions: Grandma’s Secret Ingredient in Chinese Dumplings”

In this post section, we will explore the process of making Chinese dumplings with a special secret ingredient, as shared by Lily Yang from Taiwan. The traditional Taiwanese dumplings are known for their unique flavors and techniques. To begin, Lily explains how to marinate the dumpling filling with soy sauce, white pepper, and ginger, which adds a taste of warmth and is believed to have health benefits. By setting the marinated mixture aside for a short time, the flavors are allowed to meld together.

Next, Lily shares her unconventional addition to the dumpling filling – bok choy. Adding this leafy green vegetable not only adds a delightful crunch but also prevents the dumpling skin from becoming too watery and fragile. Lily’s innovative approach to dumpling-making showcases her willingness to challenge tradition and experiment with different ingredients. She also adds a small amount of wine to enhance the overall taste.

One unique aspect of Lily’s dumplings is their creative shape. As a child, she often helped her grandmother wrap the dumplings into various shapes, but her grandmother’s favorite was the shape of Chinese money. With her deft hands, Lily creates these adorable dumplings that both surprise and delight her guests. What sets her dumplings apart, however, is the secret ingredient hidden within – an almond. As Lily explains, the lucky person who discovers the almond will enjoy a crunchy surprise when they take a bite.

Making dumplings involves a cooking process as well. Lily demonstrates how to boil the dumplings in water, ensuring they float to the top when they’re ready. While the dumplings are cooking, she prepares a sauce consisting of soy sauce, sesame oil, wine, chives, garlic, and ginger. This flavorful dipping sauce perfectly complements the dumplings, adding an extra layer of taste and aroma.

In conclusion, Lily Yang’s family tradition of making Chinese dumplings with a secret ingredient demonstrates her unique twist on a classic recipe. By incorporating bok choy into the filling, using creative shapes, and adding an almond surprise, Lily adds her own personal touch to this cherished family tradition. Her approach to dumpling-making showcases her dedication to innovation and her desire to create unforgettable culinary experiences.

4. “Mastering the Art of Chinese Dumpling Folding: Tips and Tricks from Chinese Grandmas

share with you a traditional Taiwanese recipe for making Chinese dumplings. This recipe comes straight from my grandmother, who taught me everything I know about dumpling folding. So grab your apron and let’s get started!

First, let’s talk about the marinade for the dumpling filling. To add flavor without overpowering the taste, we’ll use a combination of soy sauce, white pepper, and a hint of ginger. Ginger not only adds a delicious kick, but it also has health benefits. According to my grandmother, ginger can help alleviate cold symptoms. So it’s a win-win situation!

Once the marinade is ready, we’ll set it aside for about 10 to 15 minutes to let the flavors meld together. Meanwhile, it’s time to prepare the filling. This is where my grandmother’s recipe gets interesting. Instead of using the usual Chinese cabbage, we’ll be using bok choy, which adds a unique twist to the dumplings. It’s a refreshing change from the traditional recipe, and it gives the dumplings a lovely crunch.

After combining two-thirds of the meat with one-third of the chopped bok choy, it’s time to mix everything together. This is where the magic happens! The trick is to ensure that the filling is evenly distributed throughout the dumpling. My grandmother always said that a well-folded dumpling is like Chinese money, and it’s true! The shape and texture of the dumpling play a crucial role in its overall appeal.

Now that the filling is ready, it’s time to assemble the dumplings. But before we proceed, let me share a little secret ingredient with you. We’ll be placing an almond in the center of one of the dumplings. It’s a surprise for the lucky person who bites into it! The almond adds a delightful crunch and adds an extra touch of luck to the dumpling. Just make sure you don’t tell anyone about this secret ingredient!

To seal the dumplings, we’ll need a little water to act as glue. Dip your finger in water and moisten the edges of the dumpling wrapper. Then, fold the dumpling in half and press the edges firmly together to create a seal. My grandmother used to tell me stories of how the shape of the dumpling can vary, but her favorite was always the Chinese money shape. It’s not only aesthetically pleasing but also ensures that the filling stays intact.

Once all the dumplings are folded and ready to go, it’s time to cook them. Boil a pot of water and gently place the dumplings inside. Stir them occasionally to prevent them from sticking to the bottom. After a few minutes, the dumplings will start to float to the surface, indicating that they’re cooked and ready to be enjoyed.

While the dumplings are cooking, let’s prepare the dipping sauce. A simple mixture of soy sauce, sesame oil, and a hint of wine adds a burst of flavor to the dumplings. Some people even like to add a little jalapeno for an extra kick. Feel free to experiment with the sauce to suit your taste preferences.

Once the dumplings are cooked and floating in the water, it’s time to serve them up. Place them on a plate and drizzle the dipping sauce on top. The dumplings will look like little bubbles, ready to be devoured. If you don’t finish all the dumplings in one go, don’t worry! Just add a little oil to prevent them from sticking together.

And there you have it! A taste of Taiwan’s dumpling-making tradition, passed down from one generation to another. With these tips and tricks, you’ll be mastering the art of Chinese dumpling folding in no time. So gather your family and friends, and get ready to enjoy the deliciousness of homemade dumplings.


Q: What is the title of the YouTube video discussed in this blog post?
A: “Chinese Grandmas Try Other Chinese Grandma’s Dumplings”

Q: Who is the host of the video and where is she from?
A: The host of the video is Lily Yang and she is from Taiwan.

Q: What is the style of Chinese dumpling that Lily Yang teaches in the video?
A: Lily Yang teaches how to make Chinese dumplings in the Taiwan style.

Q: What ingredients does Lily Yang use to marinate the meat for the dumplings?
A: Lily Yang uses soy sauce, white pepper, and ginger to marinate the meat for the dumplings.

Q: What kind of vegetables does Lily Yang mix with the meat for the dumplings?
A: Lily Yang mixes green chopped vegetables, specifically bok choy, with the meat for the dumplings.

Q: What secret ingredient does Lily Yang put inside the dumplings?
A: Lily Yang puts an almond in the center of some dumplings as a secret ingredient.

Q: How does Lily Yang cook the dumplings?
A: Lily Yang boils the dumplings in water and adds a cup of water while cooking them.

Q: What ingredients does Lily Yang use to make the sauce for the dumplings?
A: Lily Yang uses soy sauce, sesame oil, wine, chives, garlic, ginger, and jalapeno to make the sauce for the dumplings.

Q: What does Lily Yang say about the dumplings when they are ready to be served?
A: Lily Yang says that when the dumplings are ready, they will float on top of the water.

Q: Where does the second grandma in the video come from and what is her name?
A: The second grandma in the video comes from the mainland of China, specifically Shenyang, and her name is XiaoZhe Liu.

Final Notes

retaining water” the meat. Then, I will chop the vegetables finely and mix them with the marinated meat. I will add some soy sauce and a little Chinese cooking wine to enhance the flavor. After that, I will wrap the filling in the dumpling wrappers, making different shapes and even adding a secret ingredient, like a hidden almond, for some lucky person to find.

Next, I will boil the dumplings until they float to the top, indicating they are ready to be enjoyed. In the meantime, I will prepare a delicious dipping sauce using soy sauce, sesame oil, chives, garlic, ginger, and even a touch of jalapeno for added flavor.

As we can see, both Lily Yang from Taiwan and XiaoZhe Liu from mainland China have their unique methods and ingredients for making Chinese dumplings. It’s fascinating to see how different regions within China have their own spin on this classic dish. From Lily’s use of bok choy to XiaoZhe’s fishy smell elimination technique, it’s clear that dumpling-making is an art with countless variations.

So the next time you’re craving some Chinese dumplings, why not try incorporating a new technique or spice? Explore the diverse world of Chinese cuisine and make your taste buds travel to different regions of China through every delicious bite.

We hope you enjoyed this video and blog post discussing the art of making Chinese dumplings. If you found it informative and entertaining, don’t forget to like, share, and subscribe for more culinary adventures. Stay tuned for our next video, where we explore another fascinating aspect of Chinese cuisine. Thanks for reading, and until next time, happy cooking!

A group of Chinese grandmas from Zhejiang province in the eastern part of China recently got together to try each other’s hand-made dumplings.

The event, which was creatively named “The Grandmas Dumpling Exchange Festival”, was held at a local park and provided a great opportunity for grandmas to come together and share their dumplings with each other. All participants brought their own homemade dumplings, and took turns to taste each other’s special recipes.

The event was run by the local government, who explained that this exercise was meant to promote unity and cultural exchange. With almost everyone contributing to the nosh table, it was a vibrant and delicious experience for all involved.

The dumpling exchange started off with a bit of lighthearted competition to see who had the best dumpling. However, it quickly turned into a show of mutual appreciation as the grandmas discussed their recipes, shared their cooking tips, and applauded each other on their culinary creations.

At the end of the event, there was a special award for the best-tasting dumpling. The winner was an 87-year-old grandma who had previously won awards for her cooking in her hometown. Despite being the one taking home the honors, her peers gave her a standing ovation at the end of the festivities; such was the spirit of togetherness and mutual respect that existed that day.

Overall, it was a success; not only did the event serve to promote and share different Chinese recipes, it also showed that even though we can have our differences, we can also celebrate and revel in our commonalities.



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