has nothing to do with her overall

@Jeff Edwards l i’ll

Thats Asian For Ya

she aint trained a trained person is called a professional......so yeah i agree with u so y tf am i even explaining X-X

i keep thinking she's a culinary student, but she didn't say she was, so maybe, maybe not.

@yara level 5 I am great grandma

Level 1: Annoying to listen to, even if he was level 100.

LEVEL 4: does nothing and brags about them!

Chuck Norris level 5: I taught dumplings how to make themselves

That's what cooking is all about...Having fun and enjoying the fruits of your labour...🙂

@🌷 • babysanriho You just need a flat and clean surface to make pasta so it doesn't have to be a counter. You just need enough room to roll out the dough.

@🌷 • babysanriho I use a pasta serving bowl to make pasta in since they are pretty shallow it works great.

“ Im looking for a good sizzle… ohh we’re not there yet “ 😂

"by any means"

No that’s Lv1, lv0 :aren’t we gonna eat out?

Laughed so hard with this comment.

And here's how I'm going to mess it up haha

Level -1 : just order from restaurants

👀

@Zanel Camielle it’s honestly comical,,so idm.

@Dante Thunderstone - John is outright adorable, always in a great mood, and cooks practically, the way most TRshow viewers probably do.

@Dante Thunderstone Nothing he did was wrong so calling him useless is pretty stupid and really just plain rude.

@MelBell 0865 or her dad owned a restaurant and learned from daddy as a child. That's my mom.

He is usually useless, he is one of the worst level 1 chefs and not just skill wise

The way she mixed the filling was super authentic too; she mixed it only in one direction, which aligns the muscle fibers to give the filling a more tender mouthfeel. King did not. King's assembly technique was also extremely lacking, imo. Kind of sad that no one did any dat, though. Or at least, it wasn't shown.

@Alison chyns - I like John, too. He brings joy and will learn over time.

Lol

Who is Frank?

@BionicRaptor_Playz John is half Chinese and if I remember correctly half Italain.

and cutting the bamboo for his steamer

@Igora 😨

I haven't seen him do a single Aisan dish on the entire Epicurious channel, or even his own channel.

@🌷 • babysanriho yes pleeez

She is waifu metarial for sure

@Haela hand minced pork, instead of machine ground

@Zellion yes @TOKYO link please :)

@🌷 • babysanriho omg link plz!!!

@SquidSplat I forgive that because I know it is difficult for English speakers.

Ok but can we talk about how she pronounced "szechuan"

@sergel02 it *is* a science, it's just taught as an art by people who can't do it well.

@Nomadic813 The first two times I had paella, both were home cooked by very experienced pro cooks. Everything was almost equal, except one thing, the environment. One was made is Spain with my friends and their families, in a really nice villa on the side of a huge hillside with amazing views. The social setting was amazing. The other paella was made with my same friends from Spain, and some family, at my former house in the USA, which is also a very nice place. Ingredient wise, this paella was up a step in freshness and quality from the ingredients used in Spain. The paella in Spain tasted better. It is a subjective taste. I know the paella in the USA was made a little better, and tasted a little better, but yet the Spain paella was better tasting in my head. With this I agree with you. Food is still a science though. If you study and know molecular gastronomy, your cooking skills and taste of your food will crush all others. When you get to this level, the experience outside the food will fall away and the food will dominate (I am saying this generally, not some extreme variations in settings and people). This is what I have learned and experienced after getting involved in so-called, "molecular gastronomy". edit: I forgot to add, molecular gastronomy is still so new, it can't really compare to cuisine that has existed for hundreds, and sometimes thousands, of years. It is just not a valid comparison.

I think the food scientist should point out the mistakes too so we can learn from them.

@VexedEmperor558 Yet I still wanted to eat the level 1 dumplings the most.

Dumplings are like doggos, all doggos are good doggos

@Fuͮ̓cͦκͧ just reading this hurt my soul . I once saw an American eat dumplings with mayonnaise and I was scared for life lol

Cap

@VexedEmperor558 I find it fine too

@Fuͮ̓cͦκͧ it was one person

@Qui P who hurt you?

@Qui P Lorenzo is okay, Gabrielle is annoying. She acts like she tries too hard to be funny and a lot of the little comments she makes are unnecessary.

@Qui P i hope someday youll like happiness, until then goodbye king :)

So true. This comment should be pinned😂😂😂 it’s not just dumplings after all

Yes

@zerary fitrah 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂 I can be obnoxious like you.

@Claire ss I've seen that Chinese languages are kind of difficult to learn due to the accentuation of some words, maybe it is one of those situations when a word is just misspronounced 🤔

@zerary fitrah also the current China isn’t the country that first named something xiao long bao the one that was first named was the soup dumplings in China in 1875 before the current China had the land of China when china was still Taiwan Edit:and basically my point is whenever I go to Taiwan to visit my grandparents whenever anywhere we order xiao long bao it’s always soup dumplings

​@B grg you'd love her. She's on many episodes, she's funny

​@Joel Yip fr fr

I screamed😂😂😂

I don't know who Emily is and I am glad I don't know her.

Poor Emily, the people would never let it go.

@Rowan Melton i once read it, but can't remember now. Think Hawaiian or some other place with strong japanese cooking background, but for sure not chinese afaik. Anyway i have friends in shanghai (xialongbao come from there) and they all agree that garlic isn't a typical ingredient. Same goes form my northern Chinese friends (northern China as the best and most famous tradition when it comes to jiaozi, guotie and all sort of dumplings on general), they all agree that garlic is a Japanese thing. They all say that garlic ruins the balance of the filling with its overpowering aroma.

@Francesco Giacomo Pelagatti Do we know what ethnic background King is from? Often times cultural background will trump being a professional. I'd trust a shepherd's pie made by a British grandma more than one made by a French chef any day

If you pay attention, you can in fact acknowledge that Charlene is the only one amongst the three who s not adding garlic to the filling. And that s the traditional Chinese way, as no garlic generally goes in to the filling of Chinese dumpling (a lot of ppl munch on raw garlic cloves while eating dumlings or noodles there). Also xiaolongbao (traditional Shangainese soup dumpling), King s recipe, usually don't contain garlic. Charlene was the best at dumplings, she had the right moves, the right techniques and definitely a strong cultural background.

This, dumpling is Charlene's turf.

@Kevin Jimmy Johnson Wang - Ha! .^_^.

this is so true

Mmm italian

Yea

My mom makes cabbage for the base of the dumplings with carrots, cellery and mushroom added in, she also makes a kind of dumpling with chinese chives and egg

? Literally the only girl there

@Nestor Segura it means "not gonna lie"

What is ngl

i feel King is my Partner i never knew...

@Maricopa_Today Because hes fat, Asian and a professional chef. How is mentioning that because he's Asian he's probably gonna make some good dumplings offensive? Next up you might as well say "What you think he's good at making tacos because he's Mexican!" yes, yes exactly. If you've got the cultural background, chances are you're going to be truer to the original recipe

@Sai Yang baozi's dough is much more fluffy and thick

@Sai Yang lmao no it was soup dumplings

He made siu long bao... man, delicious!

Matt ok that is rude

I figured out a hack for them when I was about 12 lol. I use a heavy pan with a lid that fits oil the cold pan put in the dumplings add a little over 1/4 inch of water and turn it on medium high with the lid on and just cook them until the water evaporates and the bottoms get crispy.

I think all level 2 are just lvl 3 that dindt go to culinary school

Lorenzo

She made them since 4.. yeah top level on dumplings

True!!?

She also has better rolling skills than level 3 from an asian stand point

@Angerona Love I like that idea I hope they implement this.

Indeed

@Mr.P-Fox Maybe they could start a series with just Level 1 chefs or just Level 2 chefs so those of us at home could see the comparisons of how they make a dish that suits our skill level. I'd love that!! Then we could have all our favorites.

i felt love with her cooking. its just sad lorenzo and her share the lvl 2 category.

Mayara Miquidade same tots

Shes pretty

The should fire the chef and replace him with Charlene.

@Abel lang facts

Yes loved her! Gonne try this tm for my bday!

exactly, her experience and traditional techniques gained from making dumplings since childhood sets her apart from any professionally trained cook out there

You get too used to Lorenzo....We all are

Agreed

She could be the best narrator for books parents use to put their children to sleep

@aine It's so strange as something who claim youself as Chinese you have problem for using word gyoza as subtite for jiaozi. You sound too English centric in this view. In Sinosphere the more important is its written form in Hanzi, not its pronunciation.

@aine jiaozi is general name of it guotie is variation based on the way of how it's being cooked. In uncooked from it's called jiaozi. So I don't think Japanese word gyoza is applied to guo tie only since if you are speaking in Japanese it's used to refer jiaozi in any form, just guotie is the dominant way for Japanese to serve jiaozi. They simply just don't distinguish gyoza based on the way of how it's being cooked. Unlike wonton and bianshi which is already different to jiaozi even in uncooked form.

@Faustinus Karyadi what are you on about the "japanese style" of dumplings does have a mandarin name and it's called guotie - very literally, potsticker. i'm not denying that gyoza is more or less the same word s jiaozi or that it comes from chinese culture but the actual physical equivalent of it is called guotie, as those are panfried/steamed, while jiaozi is boiled in a pot of water

@aine Also, when you speak Mandarin, you only have word Jiaozi to refer either Japanese and Chinese style. To distinguish it, you should just use 日式餃子 for Japanese one.

@aine Gyoza and Jiaozi both written as 餃子, and if you speak in Japanese, you only have word gyoza to refer either Chinese style or Japanese style. Like the word Kanji. While in English you use Hanzi for what is used in Chinese, Kanji for Japanese, Hanja for Koreans, but in Japanese all are called Kanji, you just add adjective before it like Chugoku no Kanji for Chinese on, Nihon no Kanji for Japanese one, or Kankoku no Kanji for Korean one. So, in conclusion, Japanese name of Chinese related thing can be used to refer the Chinese version since there is no difference between Hongkong and Xiangkang, or Xi Jinping and Shu Kinpei. Please treat Japanese name for certain Chinese foods as variant of Chinese dialects, and only Japanese food with its native name should be considered as native to Japan. And let me tell you that in Japan gyoza is classified as Chuuka-ryouri (Chinese food), not Washoku (native Japanese food). During Showa Era, stereotypical place that sell ramen, cha-han, and gyoza in Japanese media like movie were mostly China town.

Bro, you’re forgetting about Saúl…

she is so pretty 🤭🤭

@bruuuubbha love the pfp

Sameee shes so chill

she has ‘cool junior in your high school art class that’s way too intimidating to approach’ vibes

Indian detected, but yeah we like her

Level 3 has a surprising lack of dumpling fundamentals. The way is handle and roll out the dough is telling.

right like, level 3 chef had all the right techniques, but level 2 had the practiced hand. her dumpling skins came out perfectly round and were rolled and crimped perfectly. also SHE MIXED THE MEAT IN A SINGLE DIRECTION, which is actually very important for getting the right texture, something the level 3 chef didn't do.

@Megha Singhania are you

KestrelSoulnGroove I believe that’s really how u wrap xiao long bao or soup dunplings.

King didn’t put enough stuffing and his wrapping skills made me anxious

Who said she wasn’t?

@MrAranton bro it's a saying lol

His voice gave it away :p

Jack Daniels or I'm female :p

I hope grandma is open-minded enough to wish he finds a nice boy.

@Dudley Do Right Definitely not 😂

Wouldn't be hired at Din Tai Fung 😆

As someone who looks at least 10 years younger than my actual age, I feel a bit triggered... Also, a lot of cooks start their careers in their teens, long before they get formal education (if they get it at all).

You can start cooking quite young. 10 isn't unheard of. Getting more control over the reigns at like 15 isn't too unreasonable.

@Chinmay Mathur she's talking about his looks. But go ahead and do math if you want lol

@vprox147 you are correct as a friend of mine was cooking since 8 years old

He said "for over 20 years" so he is probably around 40 to 45.

you mean "never disappoint me"?

Elijah ASMR it’s fine, when ur little and ur mom asks u to help make dumplings, ur not actually cooking, ur at most wrapping them or making the wrappers. not even hard or dangerous in any way, shape, or form. plus it’s not like making dumplings is hard

Elijah ASMR basically you learn how to make the dumplings at two and you slowly start to get to the point of you can boil them

Elijah ASMR to asians its safe im asian and i had to make dumplings at 5

every asian masters the art of dumplings at 5

Elijah ASMR it's not unsafe to cook at young ages. No one said they were alone, they were supervised. The earlier you begin a skill, the more adept at it you will become. Kids should help make their food so they learn a respect for it and the work that goes into it.