But I went to Panda express, so I really now what I am talking about. (I don't get it, either.)

Dried shitake mushrooms. More concentrated, stronger flavour than fresh shitake mushrooms.

That's exactly what we want to hear :D We're sure you'll do an awesome job!

Please do try it, Vina, and let us know how it goes!!

Thanks so much for the lovely comment, all the way from Canada! We just released a bunch of new recipe videos if you haven't checked them out already :)

Cheers Merve!

Yes! Prawns in the wontons are excellent!

+Bouji Blake Cooks Glad to hear it!

Agree 100%!

Radio i was wondering what is dong gu in english :)))

Cheers! These will keep in the freezer for about three weeks, make heaps! Cook in a big pot of boiling water from frozen - when they float to the top they'll be ready to go!

ok thank you!

yes they are :D

2 Asians from NZ

+Monica Zambrano They are the same thing, they just have different names in different countries! Hope this helped! :)

We happen to have a couple of these from earlier videos! Check them out here: The Ditzy Showreel (Bloopers!) | THE DUMPLING SISTERS and here: Bloopers, Silly Dancing & Thanks! | THE DUMPLING SISTERS :D

Haha! Hadn't thought there were so many retakes! But I feel the dancing should be edited in, lamps as dancing partners and all, :D

Mohamad Hanif Haha we're a lot better now! It used to take us SO long to get anything done!

Mohamad Hanif Yes! They should have outtakes.

Dumpling Sisters please add outtakes at the end of your videos. 'love you both!

Thanks Rema!

MissBrri noooooo // egg roll wrappers are slightly thicker and meant for frying mostly while wontons wrappers are thinner

Hi Teri, awesome question! In Cantonese cooking we like often like to d'huk the meat into small pieces, then tenderise and season, before bringing it back together. By mixing in one direction for about a minute, you'll notice that the chopped meat binds to itself. This means that when you bite into the wonton the filling won't be all loose, but rather compact and moist (as well as tender and flavoursome!). Hope this all makes sense!! I'll add this explanation to the recipe and try to remember to snap some photos of the process next time :)

The Dumpling Sisters That makes sense, thanks for the explanation. I will be making this soon :)

the garlic was a little rotten i think

iMovie is glitchy sometimes...

Hallo, and thanks for watching. You can leave the bok choy out of the filling if you can't find it :) On the other hand, Chinese cabbage (aka Chinese leaf/Napa cabbage) also works well, and is in fact the classic veg to have floating in the wonton broth. If you cannot find that either, finely shredded ordinary (green) cabbage should be fine. Happy cooking!

Thank you:)

+Peter Harris We do! It's called The Dumpling Sisters Cookbook :) www.amazon.co.uk/The-Dumpling-Sisters-Cookbook-Favourite/dp/0297609068

Hmm, this is an interesting problem! We never seem to have any issues with the store bought variety - as long as they are fully defrosted before we use them they don't stick together/break apart. There is usually a decent amount of flour between each sheet, though. Maybe try patting each sheet in flour before freezing? Let us know how you get on :)

Cheers!

cybersphere hahaha

cybersphere 😂😂

Hi Mic, thanks for your question! The reason why we like to first boil the wontons in a separate pot then combine them with the stock is because the wrappers can sometimes be very starchy. What this means is that the boiling of wontons in stock could negatively impact both the flavour texture of the lovely clear chicken stock, making it cloudy and starchy. By boiling them in the water, we leave their excess starchiness in the water :)

Good information, thank you.