😂😂😂

She does HATE tempering chocolate 😂😂I love her!

Magical comment 🥇

Before tempered chocolate turned her hair white

Lol 😆😆

Blurryink her hair became partly grey because of the stress

LOL, tempering chocolate will forever haunt this lady.

As someone who only came across her videos a few months ago she looks so different here.

I think its a genetic condition that makes her hair grey

it’s the other way around, her hair’s dyed here but normally there’s a grey strand

nikola_tesla HA

I was drinking when I read this comment and then started to laugh-choke

@@oncebluemoon One of the best compliments I've gotten in a while!

No. Chris would show up, smell the pork, then nibble the edge

Drink some wurder claire

it's the color grading

True. The music, she wearing make up and earrings, it's all just so different and much more less spontaneous

they were on that food network format before, they've changed with the times

Well it was 4 years ago

Personality is the word you're looking for I think

I LOL'd

haley this is probably something she knows how to make. Those were things she’s probably never attempted making.

@@daviddacus8168 Allegedly she had a proper cooking education but she apparently has forgotten almost all of it, judging from her Gourmet Makes series.

True that tempering chocolate is nowhere in this video

haley this is very staged

Stranger Happened haha well I’m sure in her cooking educational classes they don’t teach how to make pop tarts or skittles

I really admire how they managed to stay relevant. It must be very difficult for such an old steady brand to do. Love their videos, I hope they're making all the money they deserve with it (especially Claire).

That comment didn't age well

@@JudyCZ turned out that not all of them were

@@cupiter7864 Yeah, you're right. Super weird to read my old comment now.

@@JudyCZ I think BA is literally died after priya sohla rick gaby molly and claire leaved. I hope they create like a new test kitchen or sorta.

So true lul

Look younger

Srijan Chandrakar wrong!

literally the first thing i thought

Part of it could be the makeup--she doesn't wear as much in more recent videos.

Robin it threw me so hard I’m like it’s her voice but where is Claire. 😯

Dude for real

Still super hot 🔥

Maybe we are all optical illusions of ourselves! :O mind blown!

In what world is this considered "heavy makeup" 😂🤦‍♀️🤦‍♀️

Not gunna lie, Claire does look better when she isn't dolled up.

She looks so weird without it! Honestly, I like her better with the gray streak and more no-makeup look, whether she wears makeup today or not.

@@mysteriousdays With the gray streak she looked like a hot witch. Instead of an average woman.

yeah the dyed hair is an odd sight after getting used to her gray streaks look. I wonder if she had any streaks at this age and if that’s the reason she dyed her hair 🤔

@@lilyl.6715 according to interviews she started getting streaks in college and i guess she dyed her hair until around 2016 when she got tired of that and just let her natural hair grow out. since this is a 2015 video...yeah, that was still dyed her hair to hide the streaks

Justin Jenks lol Incredibles reference

😂😂😂😂

😂😂😂 I thought pf that just from the thumbnail~ glad I’m not alone

😂😂😂

Lol nice reference.

uhh where have you been all my life?

Jisoo you're beautiful

Yipee! Another KPOP fan here. I see Suzy Bae in your profile pic :)

Silver Surfer That's not her lol, it's Suzy, a kpop idol lol

Jisoo my mother was making dumplings and dim-sung for a family gathering she was making soup dumplings and said this was not very authentic

That wouod he a great new series while they're all self isolating, have them go back and react to their old videos

Iiwkekjrjrjdjfjjgjfjgjjgjgjgjgjkgjgjgkkgkgkgkkgkgjjgjgjgjgjgjkgkgkgjgjgjgjgkkkfjfkfkkgkgjgjgkgjjgkgkgkkgkgkgkgkkgkgkgkgg

Dylan Courbat watch Brad too

I'm so sad because she's leaving BA :'( But she apparently had an amazing opportunity that she had to take so I'm happy for her :')

she can cook anything

Claire eats pork?

Hallo ben.

2 years later: Hold my beer...

I come from the future. Your prayers have been answered.

Sup ben

Awesome Eats true

I always call them soup buns

@@bigtoefungusvs.friedpochun7612 This is called Xiaolongbao

@@jackzhou4813 ya ik, but soup buns is kind of an English way of calling them I guess

Ooh girl same

Before she quit lol She seems so much happier after quitting though.

@@hellskitchenkritterandfrie3372 she quitted and got back, right away, right? Or did she quit again?

@@nay5783 shes a freelance i think?

KnightBot 23 yep she’s freelancing. She has her own show on BA

I was just thinking that! Must have been hours of work!

true, although I was just thinking about how she makes each process look so easy. Kneading dough (of any kind) is such a huge pain in the ass and she did it so fast, and so seamlessly.

Truthfully, dough making can be a difficult process... initially. It's basically like any other skill: once you become practiced enough at it, it does start to become easier. Of course what this indicates is that you have to actually have the time, energy and interest to put into it. It really just comes down to preference.

It's not the quickest dish to make that's for sure.

Try making something with a simpler filling to get used to the process. Perogies would be a good option.

Starbursts.

Tempering chocolate

Also, Pop rocks

Obviously not this recipe LMAO

skittles

+lovelion2001 I wonder if the addition of soy sauce to the vinegar for dipping is a Taiwanese contribution. I don't remember adding soy sauce when dipping when I grew up in Shanghai, but now I see people doing it all the time in Ding Tai Fung (including in Shanghai).

I skipped over and read only "weed" and I was like WOAH THERE you guys are REALLY adventurous over there!

+Diana Dai Really? I don't see people doing it at ding tai fung where I live. Usually only ginger, vinegar and chilli for extra spiciness

Agree ,and no ginger and scallions in dipping ,but it's up to people's preference,also she's eating it wrong , you need to sip the soup from open of the dumpling not from the spoon

Jiayuan Sun There's no 'wrong' way - while that's the way the majority eat it, I think the way she eats it is practical. Personally I love just eating it whole and gurgle-screaming as the soup spreads and burns my mouth 😂😂

agree, unlike Jamie Oliver who makes Chinatown food for westerners, which is fine until he calls it authentic Chinese.

Benji Sun you're wack

wow, what a strong argument. bravo!

it's a soup bun !who else cant stand the mistranslation ?

Also why is your name cucumber

Wdym

Stress can cause hair to Grey

Bui Helgason she used to dye it, its clearly dyed here

All that stress to temper chocolate

@@arsey1833 like you would know 😂

Fanjing Liu I know right? She found us...

Fanjing Liu she found the soup dumpling secret recipe!

ikr! shes a spy sent from who knows what country

Fanjing Liu It doesn't really matter because she crossed her chopsticks!

Cole Mattia * gasp * MONSTER!

Yeah on r4p3 studios..

No

No

...this IS her show...?

Kaleb H No, this is just a how to video. However, she does have a series now. She makes gourmet versions of cheap sweets and it's great watching the process. It's called 'Gourmet Makes'.

was looking for this comment haha

Same! Such an odd feeling to watch now. Didn’t realize she was talking about Claire.

Paige R. Hackett me too!!! I was like ooooh Claire!!! And then was horrified when I clicked I thought she died her hair but then saw that it was from 2015

A.G.P YT 🙄🙄 whatever

Thank god

I mean, even if she did it’s her hair(no hate just saying)

You and I are on the same page, Paige. 😍

Yes 😔

+TheAllyKay Exactly. It's not super complicated, but you have to make the soup in advance, let the dough rest, prepare the pork, make every single dough circle not too thin or thick... What a hassle.

our family works together to make it. Everyone has a part to do, and all in all it takes us about two hours. Part of the culture is doing it together as family. It would be hard for someone unfamiliar to do all these steps one after another by himself/herself

+Jarren Z no wonder it took me days to prepare for it #alone

I made this and it literally took me 4-5 hours. I felt SO tired after this, my back hurt like hell. Never making it again LOL. Tasted great though.. but 20 dumplings that take up half of your day to make? Nope.

it's take me 2 hours to make this, kinda a lot easy when do it the second time

yes! i think she's the friend of the original chef who had the idea. sad.

Couldn't she be both? ❤

Mingjian Zhang you're a Chinese what? Seem to be missing half a sentence

Surrey Mane he means he’s Chinese. Or a Chinese man. Not difficult to understand, don’t be an arse

hxy32167 *president pootin.*

hxy32167 I'm Chinese...But there's one thing she did wrong....she measured everything LOL

annie garcia lol yeah my mom just rolls the dough into a snake and pulls off chunks, then rolls them into roughly similar sized wrappings. Claire had measurements for viewers who are new to cooking, but once you’ve done it for years eyeballing it works better xD

Angela Bi Obviously, I love Claire and her techniques and explanation, but I would agree that my mom uses her hands as measurement tools

annie garcia never seen any of my relatives measuring thedough 😂 Everything by eye.

It's 4 years old not 5

What TIM said, plus stop these goddamned stupid colon comments. Unless it’s actually appropriate. Forever: PLEASE

Same

This literally just happened in to me just now. And of course I clicked on it because it’s Claire!

The thing is i was just craving soup dumpling when it show up and i dint even search soup dumpling

Abelhawk this was 3 years ago. Sad

my guess is she hid it at first.. but I am glad she lets it show naturally now..it looks good on her.

Omg! I didn't even notice it was her without the gray! But did wonder why her voice and attitude sounded/felt familiar

How did you feel when you realized this was 3 years ago?

Dustin Bess she has the cutest possible way to get gray hairs. im happy she shows it now, too! i hope i get a cute streak like she has, once i go gray

Is your grandfather alive

Ashley Green has a lot to do with the producers and editing as well.

Lisa Fenix yeah I guess it’s great if u wanna make a big batch and freeze individually. Then steam them in those basket when u wanna eat.

Lisa Fenix so, did you make them?

You have no idea how complicated this is

David Lee ehh my family cooks dumplings all the time and as long as you measure everything fine they taste amazing.

It's not required to be eaten a certain way, food is an art, you make it your own.

+Kitty the Cat But don't u actually wanna try the original way first, then make it ur own? Any recipe that promises "how to make X" should stick with the original recipe then let the viewer adapt to whatever fit their needs.

of course you can eat however you wanna eat it, lucia here is just tell us the way shanghainess take the soup dumpling, you can try it and decide which dipping sauce tastes better.

places near Shanghai invented soup dumplings. Shanghainese food is a collection of cuisine borrowed from all over Zhejiang and Jiangsu provinces.

I was also taught not to poke a hole in the dumpling either. But honestly, the more you get into eating an original recipe however you want, the more the culture gets butchered, if it's intended to be authentic. Fusion is understandable there's no proper way.

The minute she started talking about it I was so disappointed in BA. The episode was so eye opening and I just was so sad

what's the context? where can i listen or watch that?

你是华裔吗？你他妈的竟然说出这种不孝子的话！？！？

eddie huang 初来乍到的 eddie黄吗？

can u make the one that is already pre made dough

eddie huang not nice said. don't be so mean to her

+eddie huang 那个…… 不是所有华裔都会做吧 像我就不会做啊 (因为这也不是我们传统食物啊~ 我的籍贯是福建，所以做汤包不是我们的强项) 所以，弱弱的说一句，我们就只能吃~

:D

NICE

rawr

You're a genius

tronogaming201 0 😂😂😂😂

Because she makes videos on the internet hence the e, it's a pun with meaning :P

come on why am i laughing at this wtf.

you can also try using agar-agar. it's made from seaweed, and does exactly what gelatin does, but vegan obviously. and might I suggest using mushrooms in both your soup and filling? it will make a nice meaty-like substitute.

For the filling, if you're going for Chinese flavors/textures, I'd try using chives and cellophane noodles.. Those are common ingredients that can be found in a Chinese dish called chive pouches (loose translation). Maybe look into dehydrated shitake mushrooms as well. Not only will they add great flavor to your broth, but they'll be delicious in the filling too! If you're set on cabbage and potatoes, I'd go with napa cabbage. It would probably be best with regards to the texture, but you have to chop them quite finely and be sure to squeeze as much of the juice out as possible before combining your filling ingredients. I'm not sure how you want to do the potatoes, but I definitely wouldn't mash them. I recommend baking them and then chopping them into very small cubes. The finest I'd go would be to rice the baked potato and to mix that in very loosely in the end. For the soup, I'd stay away from the tapioca starch. In my experience, once tapioca starch is steamed, it becomes cooked and solid, very similarly to corn starch. Agar agar would probably be your best bet.

I think I'm going to take up this challenge as well... going to use the Cuisinart to make more of a ground like filling... I might use beyond meat crumble for half of the batch and see which I like more...

how was it?! i don't know if agar will melt back down after solidifying, but i'm curious to know how it went!

YOU ARE THE BEST!!! thanks a lot!

HAHA same

DEBS Bao

heyyyy

😷

🙋

Yup

I love adding chilli to them too.

Some people from China are telling people in this specific comments section that the OG dip requires no soy sauce

Notmatt ive only had it with a dip with only a little bit of soy sauce (like just to marinade the scallions/gingers/etc) but who knows china has so many cuisines!

typically they're right. but it doesn't really matter that much if you do add soy sauce(no scallions though). i also add a crap ton of doubanjiang, which is a fairly mild Chinese hot sauce.

bruh. vinegar + ginger only

+Tommy Riley how did they turn out?

in my family, we normally would do this when everybody is around so that all of us can share the work load, some will kneed the dough, some will prepare the fillings, some will make the solidified soup, etc. it just makes everything easier.

It might have taken you 4 hours the first time, but you'll get much quicker with practice.

How did you make and chill the broth in 4 hours?

a matter of taste...I've had them with scallions and without. Just depends on who's making them. The first few times I had them was in traditional Chinese restaurants (or in someone's home) and they had the scallions. Just depends on how the creator is used to making them.

red vinegar is nice too

Dr. Phil's creampie lounge I do

*Black. Vinegar*

which video was that?