Test cook Dan Souza makes Bridget our recipe for Chinese Pork Dumplings. Gadget critic Lisa McManus reviews ginger graters. Finally, test cook Keith Dresser makes Julia Zha Jiang Mian (Beijing-Style Meat Sauce and Noodles).
Get the recipe for Pork Dumplings:
Get the recipe for Zha Jiang Mian:
Buy our winning ginger grater:
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Looks delicious 😋
Compared to his recent videos, it's so apparent that Dan diffinitely had botox injected to his face to correct his uneven lips/face..
I’d run the bean sprouts though the used noodle cooking water for a few seconds just to take it to a warmer temperature and takes away that raw bitterness. Results are still crispy but sweeter tasting.
Love your videos. Would love it if you showed how to prepare artichokes
Can I use pickled ginger instead of fresh? I've thrown away more ginger than I care to remember, but I use pickled in stir frys all the time, and it gives me the warmth and spiciness I want from ginger.
These two dishes are my favorite ones, that my Nai Nai (paternal grandmother) would make for me. Hers were the best I have ever had. With the Zha Jiang Mian, my grandmother would also put in matchstick size carrots.
You're missing the chili oil for these Chinese dishes!
I HAVE BEEN WATCHING THIS GREAT SHOW FOR DECADES AND FINALLY A CHINESE DISH AS I HAVE NEVER SEEN ONE ON HERE BEFORE. I HAVE MADE THOUSANDS OF THESE AND I FOUND USING CHICKEN STOCK INSTEAD OF PLAIN WATER WHEN STEAMING MADE THAT EXTRA FLAVOR.
I have deep fried from frozen the store bought version of these dumplings and they came out well. The pork-cabbage filling could be a treat in itself. To deep fry this lovely dumpling could work as a quick treat.
yum yum
Ok, where do I find a cute guy like Dan, who knows his way around the kitchen? I need a new boyfriend.
Slurp… mmmm perfect they’re tender.
Keith is hot!!
I learned you can put corn starch in the water for a tasty crisp
ALWAYS mix your ground meat and seasoning delicately with chop sticks, otherwise it makes the meat very tough, like a golfball. Not a good texture if it’s tough.
Hello ATK! I love the full episodes, but I also really appreciate the individual recipe segments too. With that being said, can you please upload the segment of just the Beijing-Style Meat Sauce with Noodles (Zha Jiang Mian) Recipe please? Thank you!!!
Best cooking show. Thank you.
I can get the sweet bean paste as well.
I live in Maine and we have 11 Asian markets in Portland alone. I can get the ground bean paste.
No take out needed….but can we get dan to go.
That style of dumplings is called chao jiao in Chinese （炒饺）:P I loved those when I studied abroad in China ^~^ We also used a dipping sauce where people mixed a hot chili sauce, chinese vinegar, and soy sauce in whatever proportions that each person wanted. Could sprinkle some sesame seeds in it too. It's soooo good hehe
I didn’t see any of this when I was in China 😂
I need to Zha Jiang Mian my life away ASAP. That looked amazing.
What the..
Hello Julia and Bridgit! You two are my favorite!
That's a pretty easy pleat that will guarantee them to sit up. Way better than what my mom would show me, which has a pretty fold, but takes practice to keep them closed. I'm used to it but not everyone has had years of holiday practice with their families.
Is there anything you can use instead of the cabbage? I’m violently allergic to carniferous vegetables..
Copy and paste “炸酱面” in search bar，and you will find the authentic ways to make Zha Jiang Mian by Chinese national banquet chefs. The you will know how ATK messed this recipe!
Everything you did in Zha Jiang Mian is WRONG! WRONG! WRONG! WRONG!!!!!!!
If you use boiling water to make the dumpling dough in any Chinese family, your family will definitely disown you indefinitely!
ew.
These are different from what I used to get in Korea. Looks interesting, though. I like the black bean paste, fat back, and potatoes over the noodles. I would eat this, though.
The old romanian optically sign because drain progressively heap apropos a keen afghanistan. deep, long death
Bridget is so beautiful 🤩
Love Dan Souza, can cook for me anytime. The WHY – science talk reminded me of Alton Brown. Thought you could have rolled out down and cut – like cookies – out of the sheet
I think all recipes should be free!!!America
The Beijing Noodle dish was fantastic! We didn’t find it too salty…maybe it has something to do with the brand of miso used. We’re a gluten-free family so we used Tamari instead of regular soy sauce. Our hoisen sauce is gluten-free as well. Yummy!
I made the Beijing meat sauce, followed the directions exatly, and it was so salty, I ended up ordering a pizza. Is it supposed to be extremly salty?
props for them holding the chopsticks the right way
Hello,
Thank you for your videos, they are interesting and easy to follow.
Again I am requesting your research into an oven with side door opening rather than a front pull down door. A side swing door would allow closer oven observations without burning arms and it would help cooks with tummies.
Carolyn Brookens
717 658 1003
It kinda hurt me to see you eat those noodles with a fork.
Guys just can't get enough of Dan, and he knows it. Every guy wishes that Dan could be their man, and for good reason, Dan is so HOTTTTT!!!
Now I'm hungry.
Way to many ingredients in so many of your dishes, and many that you have in New England; we do not have In Florida
Great video, but why why why black and white section. It was hard to see what was going on and made it look cheap.
It’s just that easy