Awesome thanks for the videos every week bro!!!

Hi Joseph 😀 yeah you know the first time I made this years ago the first bite I took I was like holy crap same as taste as my favorite dim sum restaurant back in NYC. This is one of my prized recipes 😀 Thank you and your family for trying it and especially for coming back to leave a comment 👍

Yes give it a try, it taste the same as Hop Shing. The key is the MSG. Without it, it won't be as good. I have a recipe for the baked char siu bao. The filling I made is 90% the same. However the outer bread is not exactly. I believe the reason why is they use lard

You are so welcome Susie! 😀

Thank you Monica 😀 I will do my best!

Hi Carol, thank you very much, I appreciate it 😀

Thank you for watching and commenting Melody 😀

Thank you David 😀

Hi Sherman, thank you 😃 Also thank you for watching and commenting 👍

Will do! But give some time 😆 Take care and have a Happy New Years 👍

@@WallyCooksEverything Nice! Thanks! Subbed! I've noticed there's only 1 recipe of it on YT, from itsmydish.com channel... and it seems kinda wrong I think. Their filling is too finely minced like fish/shrimp-ball meat; restaurants is usually chunky. And, also their batter is all flour based and egg (might be too floury and soggy); restaurants are usually crispy like glass, most likely cornstarch batter. There's one that sounds closer and more legit on Google, hawaiimagazine.com, the Jade Dynasty recipe. But, wondering if I can incorporate pork meat in it, kinda like Shumai filling. I kinda wanna try making it asap (I am craving it)... but wanted to ask, do you think I can use a recipe for Shumai filling for it?? (Shrimp/pork filling)

@@LessTalkMoreDelicious Hello! I just checked out your channel and like what I see. I subscribed as well. As for recipes as you may know varies for restaurant to even country. Most of my recipes are based on what I ate growing up around NYC’s Chinatown restaurants. Which is to say closely related to Hong Kong/Guangzhou cuisine, as many immigrated from there and end up working in restaurants. So I wouldn’t exactly say there’s a wrong way of doing or cooking, just their own particular style. This fried shrimp ball recipe is based on my favorite dim sum restaurant in NYC, it taste 99% same. As for adding pork I’ve never tried. But I would say, why not give it a try 😂 I look at my own kitchen as a laboratory with a dirty stove. Make a video too I’m sure your many subscribers be interested to see how it turns out. I’m even curious 😆

​@@WallyCooksEverything Ah, yes... of course - every restaurant and chef's origin will have a diff recipe (I guess I just said what I said based on my own dining experiences - mostly SoCal/SGV style and SF and a little NY too). I've lived in Harlem twice in the past... and ate many Chinese foods in Manhattan Chinatown and also Flushing. Really makes me miss those days and adventures talking about this, lol. I def love NYC style Chinese food! (actually more than SoCal) Anyways.... I actually made it last night! (the Jade Dynasty recipe); but I used a shumai recipe for the filling (shrimp/pork). Omg, it was better than expected and same as restaurant taste and quality! It was also my first time making any kind of dim-sum... so I was surprised how easy it was too. Only thing I changed from that recipe, was the batter and batter amount. 1.25lbs is waay too much, lol... must be a restaurant sized batch of batter recipe. I also did half&half flour/cornstarch (cornstarch for glass crispness, and flour for body/substance). No egg (that'll be soggy). Also, I added alkaline solution to the filling for stickiness, breakdown of proteins and tenderness... just small amount though - 1/4tsp baking soda + 3/4tsp water. ...everything else was the same as Jade Dynasty's recipe though. My stove dirty too, lol. It's difficult to find quiet-times to film though.

You and me are going to be good friends 😄 I have family in San Fran area. My cousin took me to a bunch of areas and I enjoyed all kinds of foods. There’s a place he took me to I can’t remember the name but they had Bon Chon style chicken wings before Bon Chon became famous. This was like 20 years ago. Cool thing was you can choose the amount of sauce from dry to wet. I’ll definitely try out Jade Dynasty recipe I do like to experiment myself. Most dim sum is relatively easy and I have to get back to making more.

Hello again 😀 I don’t see why not cause certain Chinese fish balls are made with whitefish and pig fat. It won’t be the same cause of the unique shrimp and bacon taste combo. If you’re not allergic to shrimp give this a try. But I’m actually interested now in trying this out with white fish too 👍

Thank you for the subscribe Brandon 🙏 I appreciate it. Sorry to hear about Covid long term effect. Hoping you’ll be able to overcome 👍

Yup, should be fine my friend. But slow setting so don’t make shrimp too small piece. Take care and thank you very much for watching ✌️

Hello, sure why not, I think it's a great idea! Only thing is bacon fat, depending on the type of bacon, could be salty At least I know the bacon I get over here in Thailand is. So you might have to play around with the recipe so it won't get too salty. I might try it out too, I also have leftover bacon grease in my fridge. Let me know how it turns out for you though 😄 Have a happy and Healthy New Years!

No worries Bart 😀 I used pork fat. Lard would just melt too fast.

Good question, I never tried it Lena. When I have time to make it I'll freeze it and test it out. But from the back of my mind I would say the usual 350 Fahrenheit (177 celcius) at about 6-8 minutes. I recommend doing one first to test because the only problem I can see is the inside getting undercooked.

Hi Balu, thank so much 😀 The song I can’t remember it’s too long ago, really sorry. If I can find it on my computer though I’ll let you know. 👍

Hello, I would just replace with some cooking oil 👍

Mainly for flavor 😊 but you can do without pork fat.

No, well sort of the same 😆 pig fat is just pig fat you can find from butcher shops. They might give it for free cause usually it’s discarded. Just don’t use lard it’ll melt too fast.

@@WallyCooksEverything OK, thanks.

Hello Robert 😃 If baking from start to finish I don’t think it will come right. I suppose you can try one piece first in the oven as I really don’t have the answer as to how it will come out. If you don’t want to totally deep fry I suggest shallow fry the outside of the shrimp balls to build up a crust. Then finish it off in the oven to cook the inside through.

😆 That’s a good point. Since I really can’t remake this video next time I make this I’ll cut it open, take a pic and make a new video thumbnail 👍 Thanks for the suggestion 👍

Hello! Sorry to say there’s really no substitute for flavor of pork fat. At least not that I know about.

I saw some one adding chicken powder in the same recipe

@@emerald0852 yes chicken powder is good too. Though keep in mind chicken powder does have MSG. There is chicken powder with no MSG but it won’t taste the same.

@@WallyCooksEverything what is msg

@@emerald0852 Monisodium Glutamate (MSG) is a common food additive. It’s in ramen seasoning packets, potato chips, canned soups plus many restaurants use it.

I wish I did too 😂

Lol, tell you something funny 😄 I put Amazon affiliate links for chop sticks and a few people actually bought. I don’t know if it’s cause they really think it’s an oil temp checker or just buying to make me laugh 😂

Hey Louis, yes lard is widely used in old school Chinese dim sum making. Dumpling wraps for har gow another popular dim sum item also has lard as well as certain buns. Thank you for watching and commenting 👍

For me it’s not too sweet, more on salty side 😆

Hello Rebecca, yeah I'm still working on it. Meanwhile I just added the ingredient list and cook instructions in description box. Thank you for watch, take care 🙏

Hi Stacey, you're right. I think I eat this a lot so I never thought about opening one up and showing how it looks. The next time I make another batch I can add it to my thumbnail photo.

Hello Drenda 😃 Yes it does require some handy work especially if no food processor or a stand mixer. Which I don’t 😆 So if you have one those it will certainly make your life easier.