Latest / Go News To Go: More Good News / Ivy preparers Dumplings, watch and learn....

Transcript

Ivy preparers Dumplings, watch and learn.... · Go News To Go: More Good News

• 0:05
  So what the heck, Ivy's gonna prepare dumplings for us, And I'm very
• 0:10
  excited because, uh, well, Ivy, hi, how are you?
• 0:15
  Hi? Good? How are you? I'm good? So tell me what
• 0:18
  are we making here? Or what are you making here? I'm eating.
• 0:22
  I will make actually northern dumplings, not Guangdong dumplings, and I will make
• 0:32
  shrink sauce and park park sauce tool cans of for sauce inside. And so
• 0:41
  now we're prepared and the material now and then rapid the second step, So
• 0:51
  now I will have all righty okay, okay, sounds good to me.
• 1:00
  Take your time really like the I love Chinese food, you know, from
• 1:07
  cut from the middle and hands them to again. Yeah, these are long
• 1:15
  scallions. We call them scalions. What do you call these in Chinese?
• 1:19
  Uh? Actually I don't don't know exactly exactly in Chinese. Ti, Yeah
• 1:29
  that's what I mean in Chinese. Yes, I know. In English they're
• 1:32
  called scallions. Yeah. They have almost an onion taste. It's a it's
• 1:38
  a in northern China or your I use this for dumpling sauce, and it's
• 1:47
  a popular, very popular. A lot of people love to use either the
• 1:51
  sauce dumpling sauce. So there's scallions or scallions are I love scalions too.
• 1:57
  I love scallions and cream cheese. I love scalions and salad scalions. They
• 2:01
  had so much taste. But they're like onions. Yeah, that's very fresh.
• 2:07
  And know this, the salts will call us actually called us three fresh
• 2:13
  through fresh sauce and calls three uh three crematoria three things inside on the first
• 2:23
  stas what do you call this scion? Scalion? Yes, scalion, and
• 2:30
  second is the acts and third is that string shrimp. Okay, yeah,
• 2:37
  so that it will called us three fresh yeah, three fresh sauce. All
• 2:43
  right, this is very good. All right, Well I'm getting excited.
• 2:46
  You know, I believe a few eat food like this, you'll never have
• 2:50
  problems with your back. Yeah. What do you think, Michael? I
• 2:54
  got a friend down there. He saves people's bodies, but food and save
• 3:00
  someone's body too if they eat properly. Ye oh yes, okay, you
• 3:07
  have a lot of friends. Yeah, well yeah became Yeah, and I'm
• 3:13
  American this week. Yeah, so I'm a friend because you're gonna make dumplings.
• 3:19
  And we met Ashley Uh. When some Chinese executives were coming to America,
• 3:27
  um, and I helped introduce them here in Wall Street area. And
• 3:32
  then you were kind enough to make some dumplings. And I said, well,
• 3:37
  let's do some videotaping or the dumplings, because they were really good.
• 3:42
  Seriously good. Is that's knife sharp enough? The dumplings? Not a sky
• 3:46
  It's not an easy item. You need a very sharp knife. Probably,
• 3:51
  you know they have all kinds of different knives. I probably have something,
• 3:53
  but I don't know. This is a very famous kind of Someone gave me
• 4:00
  use a knife. I saved those shells. I need your shells. Shells.
• 4:05
  Yeah, because I'm putting in my backyard. Keep away the no,
• 4:15
  no, no, seriously, don't throw them out. I need them.
• 4:19
  Yeah, I do, because I have I have not answer. I have
• 4:24
  um uh, slugs in my backyard. My backyard is a Asian garden,
• 4:32
  and and I have lots of slugs. And I have beautiful moss and whole
• 4:40
  Asian thing. Maybe well we'll go out there and you'll see. But I
• 4:45
  don't. I don't like to kill anything, and so I'm a pacifist.
• 4:49
  That's why I do world piece things. What do you need salt? Yeah,
• 4:55
  salt. Say that's salt. Okay, you got to turn it.
• 5:02
  That's like a good sort him away in salt. Him pink salt, pink
• 5:10
  salt. Yes, I'm already hungry, but I'm always already hungry. I
• 5:16
  was born hungry. Okay, let me a'll do that. Okay, So
• 5:20
  you want to put this on. It's a little tricky here. Watch Okay,
• 5:25
  we got that. You want to put some oil in there. Oh
• 5:30
  you want to dry this offer paper tawel Okay, So let's put it like
• 5:40
  this so you don't bring yourself. Oh I was a fire. Oh you're
• 5:47
  gonna let the fire. Okay, Well I'm not gonna stop. Okay.
• 5:55
  The fire can, Yes, that's true. The fire can can dissolve the
• 6:00
  water. The heat does that like the heat today was dissolving my body.
• 6:06
  Help me lose pounds. I lose three and a half pounds. I'm working
• 6:10
  on it. See now. What I like about the dumplings that you made
• 6:12
  the last time is that I learned. I didn't realize it because I can't
• 6:16
  eat them. I was told, you know, lay off the car carbohydrate,
• 6:19
  lay off the breads and the pastas and things so because I got to
• 6:25
  lose sixty pounds. And but you told me that the dumpling was not was
• 6:31
  a vegetarian? Is that right? No? No, no, but the
• 6:39
  actual dump, the the what you put to shrimp, shrimp and pork.
• 6:44
  That's fine as they're like protein um and but the actual outside. I mean,
• 6:50
  I'm I'm a bread guy. I go to a bars at seven o'clock.
• 6:53
  The price is half price. Remember that. Okay, seven o' five
• 6:58
  at Bagel's half price, get bread. And so I'm like a regular there
• 7:00
  in any case, right, I ate too much bread because I love bagels
• 7:03
  and locks and stuff. So I need no bread. Now is it do
• 7:08
  something in your way? Well, then you want it that high? Wow,
• 7:15
  I might even have a walk in this house. I don't know.
• 7:17
  I've got a lot of stuff. I'll tell you that, because this is
• 7:25
  like a full house and there is my house. Oh I should be playing
• 7:28
  the piano. No, I can't take it. The camera all right?
• 7:33
  Oh I think you're Oh, it's okay, it's all that you put the
• 7:44
  oil in. Uh ave. Yeah, I didn't like to do this camera
• 7:59
  both A few food shows in my Life's probably not the greatest pan m H
• 8:13
  sorry, that's okay. Oh it's okay. H wow. Every time I
• 8:20
  do that, it's a pan uh huh oh oh this is cool. They're
• 8:26
  arendy nice. They are in the Edward holds. Good. It's a nice
• 8:31
  sake. Yeah cool. What how do you make you suff Oh? I
• 8:37
  think it's it's a serious still here oh good, Right, where's this gonna
• 8:50
  go? This is going somewhere in the dumpling somewhere. Yes, I will
• 8:52
  put it in the dumpling. M h it's the great crash. It's a
• 9:00
  frank, frank stop stop them scallops scott stallions together. Yeah yeah, yeah.
• 9:22
  That's one thing with the Chinese food and cooking. It's like small you
• 9:28
  know a lot of chopping. Chop chop. That's a classic. That's a
• 9:33
  common chop chop. Right. Oh, please get back to the show.
• 9:50
  Well, I hope you didn't see whatever. It was just messaging but that
• 9:54
  technology worried I could do again? Well, this is live on Facebook.
• 10:01
  That rose awie. How are you Harmon? Okay, very nice? I
• 10:11
  like the Harmon family. Okay, all right, this into the air.
• 10:16
  We're using my grandmother's dishes classics. It's a big honor. Yes, yeah,
• 10:28
  this a big pieces and need to cut some to smoke pie says arms
• 10:31
  and trunk transfers. Okay, you do whatever you want. I'm here to
• 10:43
  see. I'm already hungry. Smells delicious. A lot of people like scallions
• 10:54
  and eggs. That's that's a dish. And people put locks salmon, smoke
• 10:58
  salmon and eggs onions and eggs. This is a sauce. You're making a
• 11:05
  sauce. A sauce. Sauce is usually very you know, liquid e liquid.
• 11:16
  We're going to see how this is all made. We're seeing it now.
• 11:20
  I have no idea. I've never seen a dumpling made. Looky,
• 11:28
  look at you, lucky me. All right, So who wants to come
• 11:31
  over? Say I want to come over? You can come over West Adiut
• 11:37
  Street to really want to come over. I'm serious, guy eightieth in Amsterdam
• 11:45
  and Columbus. You need like something else or maybe yeah, yeahs at better
• 11:52
  wash it first. I think that's okay, it's was washing. No this
• 11:58
  washing mm hm hm hm. Wow on the shrink, I need to stride
• 12:18
  as a shrink. Maybe put it here? Okay, the English shrink is
• 12:26
  right for them? Washing again. M hm mm hmmmm hmmm hm h m
• 13:05
  hm hm who told you how to do this? Um? Especially found I
• 13:24
  was a little girl and my family you're like, especially my grandma, You're
• 13:28
  really do to do this at a home. And I need a lot of
• 13:35
  the things. Um you're a week each to cover red and dumplings and some
• 13:50
  I don't know if um if you call the dumpling also maybe um oh.
• 13:58
  Oh was also back to vitail. You all call the dumplings. We call
• 14:05
  them more dumplings. But then there's dim sum sum. Wis the dim sum?
• 14:11
  It's different. Oh, that's very popular here in dim sum. But
• 14:22
  the dim sum is like the dumplings. I think dim sum, and it
• 14:26
  might be dumplings, well fry dumplings. I think it's part of dim sum.
• 14:33
  They put it in like a um a wicker a wicker basket and then
• 14:43
  they cover it. M hm oh this is good. M shrimp dumplings all
• 15:20
  right, Hi, ivy, And I need to sauces like sory sauce.
• 15:33
  This this brand is a famous same time, can they give me some of
• 15:37
  the vir tasment thing? Okay? I like I love sory sauce, maybe
• 15:45
  a little bit more, sorry, but I want to put the salting inside
• 15:50
  again. You need to work again. No, no, no, I
• 15:54
  I mean I won't. Oh you won't. Put Yeah, salty, very
• 16:00
  salty. This is a low salt one. It's light. Whoa man,
• 16:07
  it already sounds smells delicious. And this one, this one's an always sort
• 16:11
  of salt saluce. Oyster soy sauce, Oyster white, premium oyster sauce.
• 16:21
  Yeah, this is the other very famous brand. Okay, I always get
• 16:32
  eel sauce, Eel sauce in the Chinese restaurant. I like oyster sauce to
• 16:37
  I'm sure I would. Uh is it sweet? I like sweet sauces,
• 16:44
  oyster sal salty oysters, oyster bar. Yeah. Actually I made a lot
• 16:52
  of oyster stories at the oyster bar. Mm hmm. What's this chicken power
• 17:00
  chicken powder? Yeah yeah, and some her sesame oime. Oh we like
• 17:08
  sesame. I make sesame, yes oil, you sesame oil and sesame seeds,
• 17:15
  and I make sesame noodles. Oh. I like that. I make
• 17:19
  that a lot of time for parties, big parties. Wow. Um that
• 17:23
  song. It's not so hard to make pepper white pepper. Yeah, that's
• 17:29
  a smooth so wow and you shrucked all this stuff up here. I'm like
• 17:33
  that. Yeah, oh sorry, sorry, it'll work well, you know
• 17:59
  what, I'm a urgent the pepper ish it's okay, don't worry about it.
• 18:03
  In fact, one time in college they put the pepper in my pillow.
• 18:07
  Stupid guys in college. Oh my, oh my god, look right
• 18:10
  really really it knocks me out. Pepper trying to kill me, those fraternity
• 18:17
  you guys. Yeah, okay, trust Redding reading something's ready. This sauce
• 18:22
  is right, and I also mean so when you call it sauce, it's
• 18:26
  actually the filling feeling. Yeah, alright, okay, yeah, sorry,
• 18:32
  no, it's okay. No, your English is phenomenal, really eenyo.
• 18:37
  I only know a few words in Chinese. And I also longed to made
• 18:41
  another fitting the scissors to cut that. Yes, okay, oh okay,
• 18:56
  there's a femer thinner of the salt is. This is called the Preservable Fresh
• 19:06
  Bills. It's also very delicious. I love this. I love this one.
• 19:26
  So you're gonna try and try a little bit. I'm ready, h
• 19:36
  yeah, and have a big part and h lar boil ready and a way
• 19:45
  how um put this? U boil them boil the dumplings. Okay, yeah,
• 19:59
  m hm h sayway you remember what you dated before. I don't know.
• 20:10
  I've been working with the Chinese since AD five, but I don't know.
• 20:14
  I guess one doesn't ringing though that. It's really good, like they're
• 20:18
  loving the very most. Wow. Yeah, that's a long bean. Yeah,
• 20:32
  it's like Jack in the beanstalk. That thing is going. Uh that's
• 20:34
  a long bean. How do they grow like that? It's all about the
• 20:56
  prep, preparation, getting the soil together. Yeah, the fillings, the
• 21:04
  filler. Yeah, I met the two fillers, two candles, two collings.
• 21:12
  Yeah, it's so pretty. I'm sending my granddaughter pictures of food I
• 21:22
  have. I have cards that are just all food pictures, strawberry, string
• 21:30
  beans, asparagus, collie flower, and I send them to it each week.
• 21:42
  This is a pork so work, okay, and I since I'm not
• 21:49
  kosher, there's no problem there. Actually it was a Chinatown that I became
• 21:53
  not kosher. I grew up kosher. The more hello h at whoa ups.
• 22:08
  When we went down to buy stuff at the shoe store. We used
• 22:14
  to my band used to play at Shanghai End, carry down a Chinese wrestle
• 22:41
  just a little hile just cause there's a business a sulky soul. I can't
• 22:53
  go on to put the more however, salto things inside the beans are salty,
• 23:00
  yeah, beans salty. Yeah. I never thought of beans being salty.
• 23:07
  Celery salty either, because I was on a celery diet. M hm.
• 23:26
  Now you're gonna need a big bowl, a big pot for the dumpling.
• 23:30
  Yes, I need some water first, Okay, after I ripe all
• 23:36
  of them, what's gonna have to happen here? Can you hold the camera
• 23:41
  for a moment? Okay? Like that? Okay? Is this crap?
• 23:45
  Which pide? Is too big? Um? This one thing? That one?
• 23:56
  Yeah? Yes, yes, okay. Do you need a top?
• 24:07
  Huh? You need a top for the Yes, that's better. That's so
• 24:12
  well right if that fact factor? You need water here? Yes? Hot
• 24:22
  a water better hot water? M hmm too much water? Uh? Yes?
• 24:42
  Too much? Okay? Oh yes, okay, okay, So I'm
• 24:48
  gonna put it on this one because this is a speed burn. Okay,
• 24:55
  I'm gonna put it on now. Okay, Okay, I'm gonna shoe chef
• 25:00
  okay, okay, Wow, I've really done a lot here. I got
• 25:12
  the potting up of water in it. Really very impressive work. So pretty
• 25:22
  yeah. And also you're playing your bols. Yeah, grandmise, and the
• 25:30
  chefs look out pretty the cheffer is good job here ivy. Okay, okay,
• 25:49
  we can't wrap wrap the dumplings now and okay yeah, Harry I here.
• 26:07
  So that's the dumpling. Those are the the casing or the So this
• 26:18
  is the way the rapper, the rapper, yeah, the rapper, let's
• 26:22
  say, or dumpling skin, dampling skin, yeah, peck Street, Brooklyn,
• 26:30
  New York. Yes I do. Yeah, Wow, that's a from
• 26:40
  shan Hash dumpling skins. Better cause that's not so sick as the northern dumpling
• 26:48
  skin. And if you and sicker than uh guantdom dumpling skin. So that's
• 26:57
  the perfect stue the dumplings as a bay northern people in Northern China people.
• 27:06
  And you're to use this kind of a wrapper to wrap a wrap the dumplings
• 27:23
  the magic time. Well, I mean in some water, it's allot it
• 27:33
  steak batter. That's good. My forces is in dripping oh a little bit
• 27:44
  more and wrap the meet the top first and then the age one by one
• 27:56
  piece. Wow. Wow, the secret of Wow, very cool, very
• 28:06
  cool, excellent. The first one. The first one is the best one
• 28:15
  because you actually made one. How many at least? Yeah? You got
• 28:34
  enough for how many? As many as the one I didn't? I as
• 28:41
  many as you make. I'm sure I'm gonna eat. I will can eat
• 28:51
  now if I bring some motie over here, the Chinese liquor will make these
• 28:55
  faster. Do you ever have the Motieah, let's make it crazy quickly rappling
• 29:12
  top. It really sticks with just a little water. Yeah, that's because
• 29:29
  of the type of the dump dump dumpling, dumpling, the makeup of the
• 29:34
  dumpling. I wonder what's in the dumpling, the casings? What is it
• 29:41
  made of? Wheat? But this is wheat. The other ones you thought
• 29:48
  you said were vegetable vertable vegetable colliflower are Oh maybe yeah some time. Yeah,
• 30:00
  use some green or or or yellow veriables pull inside and may change in
• 30:07
  the color. It also can change your color. Uh huh okay, yeah,
• 30:12
  but this is wheat. Yeah, it's wheat. Yeah, you put
• 30:17
  some vergetable juice inside. And when I made of this skin and can change
• 30:26
  it color. Yeah, but this absolutely only use the wheat. Yeah,
• 30:30
  okay, um the string shring who I didn't have that very small piece pieces,
• 30:49
  but I think it's okay, just maybe a little hard to get together.
• 30:59
  Not for me. Well, I eat the whole thing like a one
• 31:02
  mouthful. M S. Are you good? And before I m before I
• 31:27
  wrap it and I will stretch it first. You stretch the the casing.
• 31:34
  Yeah, yes, and it's really influencible. It's flexible. Oh yeah,
• 31:44
  and so it's like pasta, though made a more feeler inside. Oh.
• 31:53
  If you stretch it, you make it large. Yeah, that's like the
• 31:56
  pizza tough similar. Oh hold on, mm hmm. This is very popular,
• 32:23
  right yeah, poplar popular, fire popular. A lot of people love
• 32:31
  it them. This is a Northern Channel downtain, not a star in China
• 32:44
  down you know what. Let's make some of these now, Oh yeah,
• 32:46
  no, is that okay? Yeah? And we can make some more of
• 32:50
  those later. This way, we'll get this going and we'll okay, okay,
• 32:55
  proceed here, so we'll make four of each at this moment. Okay,
• 33:00
  okay, sand maybe oh I forgot to take another soy sauce. You
• 33:15
  need you need soy sauce. Can the other soy sauce can change your color
• 33:22
  of this need. I got two soy sauces in the refrigerator. Should I
• 33:25
  show them to you? Really? Yeah? Okay, you can show me,
• 33:32
  but but so okay. Also, yeah, what do you I can
• 33:37
  I can look ye, I know I have them somewhere on this one,
• 33:55
  Trader Joe, Oh, it's the same. Yeah, okay, So I
• 34:07
  got another one, but it's the same. All right, what's this one?
• 34:21
  No, this is tomorrow sauce. I don't know what it is.
• 34:28
  Similar, it's gluten free soy sauce. Oh, it's okay, so okay,
• 34:34
  it's okay. I's like that. Oh rising integer. I didn't realize
• 34:42
  whoa okay, I'm doing this? Oh this is hi? Yeah, Hi,
• 34:52
  it's a little okay out of here. Okay, but I have a
• 34:58
  vinegar. I didn't realize I have en going there. See this is very
• 35:00
  good. Well, I had a Chinese roommate here at one point. Yeah,
• 35:08
  the guy from Beijing. He was he was well, he worked in
• 35:14
  Beijing, but he was from Hana Hannan from the island. I've been very
• 35:20
  involved with my Chinese for years. There's a panda, my panda, my
• 35:29
  fan collection, my Asian buff Yes, He'sian tables Japanese garden. All right,
• 35:40
  this is all good m okay, okay, So the water needs to
• 36:05
  boil, right, Yeah, you want to put some oil in there?
• 36:13
  Big okay? Okay, okay, well may ruining away? Can put all
• 36:24
  of them side, okay. M m this is the real thing here.
• 36:58
  M h that was really boiled. Should I stop it from boiling? Mm
• 37:16
  hmm, well I was boiling now, so we're ready whenever you want to
• 37:21
  put it in. Okay. I lowered the boil. I never wanted that
• 37:28
  high. This is a booster. Thank you. Take good time. There's
• 37:31
  no rush, okay because I made it lower. Okay, okay, ready
• 37:55
  right into boil, boil them okay, so boil girls like that. Yes,
• 38:07
  I got this done. This would be a good thing to use you
• 38:10
  now to take him out. I don't swim. You got this, okay?
• 38:19
  Do you want the top on it? And you want to boil again?
• 38:22
  Harder? And this maybe a cover cover okay or right for a while.
• 38:36
  Yeah, it's not there. I probably have the exact one, but
• 38:39
  I don't know where it is now. Okay, well this is a tree.
• 39:00
  How long does it take the boil two three minutes. That's it a
• 39:10
  few minutes. Okay, I'm ready to eat this raw. This one was
• 39:20
  um three three fresh nice. This was pork was this was the shrimp right
• 39:30
  yeah? This um this pork one with the big beans. Okay, preserve
• 39:43
  the fresh Chinese and use all of the Chinese cells. Contests yours from child.
• 39:59
  There's old front channel, oh more singles, a little try fry back
• 40:27
  actually if just yours oil to freadom. There's also very famous Chinese dishes very
• 40:36
  much what they the food without the me just the fridays, Yes, fread
• 40:45
  them and uh uh pull also have put other radical inside like pepper and shred
• 40:53
  pepper huh in pieces pieces getting yeah, the uh squash slash oh okay,
• 41:07
  put them together the shrimp toll. They can either both. Ye made a
• 41:16
  tool, yeah, because you want to eat. I'm gonna go nuts soon.
• 41:25
  M h that's m Maybe I should make one. Oh maybe, yeah,
• 41:44
  I'm making one. Okay, I'm gonna make one, but I try.
• 41:47
  Yeah, but you have to hold the camera, okay, because this
• 41:52
  should make people there, Okay, first time they dumpling Okay, m because
• 42:04
  I coocol I shot on the show. Yes, my own you know stuff,
• 42:07
  all right, So I extended a little yeah, a little bit.
• 42:13
  That's opinion, a little bit, yeah, yeah, a little bit,
• 42:16
  yeah, put it in here. And too much to much, to much
• 42:42
  nice? Yeah, a little bit more, yeah, put them together.
• 42:58
  It is a project. M this is a big project. But I'm up
• 43:02
  for it. Is that? Okay? Oh okay, okay, yeah yeah
• 43:10
  yeah okay tal tal h you yeah, top and like this now right yeah?
• 43:43
  Put the top together first? Yeah first yeah, top first, top
• 43:47
  Yeah, the sides yeah, but but but no like this, this the
• 43:57
  first of one. Yeah, and and and that's it three times okay three
• 44:06
  yeah, okay, yeah, okay, let me try it here? Uh
• 44:14
  first, one second, one third one. That's a little funky. It's
• 44:25
  it's a it's a it's a it's a it's an uncoordinated guy. All right,
• 44:30
  what was my first one? This one's good because you didn't know this
• 44:36
  one. This one is not perfect, okay, but we still love it.
• 44:39
  But it doesn't it doesn't have to be perfect if you many the time,
• 44:45
  that's all pack cause uh want to go out? Yeah yeah, the
• 44:50
  feeling we don't want it out? All right? I make one more.
• 44:52
  Okay, I'm I'm in this. I'm in on this now. Okay.
• 45:01
  You want to check the boiling, okay, yes, I will check it.
• 45:08
  Let me check. That's okay, I worked, I think take time,
• 45:16
  yeah, more more time. Oh it's a tool too small, I
• 45:21
  should have a little bit, so that too. To three minutes riding.
• 45:27
  I'm leaving for small fire than so need more long time? Is that too
• 45:32
  little? Uh it's okay, it's okay. Yeah. As a beginner,
• 45:39
  you'll uh first, yes, yes, you'll. You'll need to make sure.
• 45:49
  Oh my god, oh I put it small. Okay, it's the
• 45:59
  top in the top first top first, yeah, yeah, and and uh
• 46:10
  and uh here yeah and nine to three. I got it. I know
• 46:14
  what to do. I just gotta do it. Okay. The first one
• 46:20
  okay, no, good? Like yes, Oh you're push in the middle.
• 46:30
  Oh you're pushed in the middle like this, yes, and then you
• 46:35
  this this like like this, push that one in yeah, and then one
• 46:45
  more. Then you push them together because you are right, it couldas too
• 46:52
  too too much around the top. So there's no more so much space on
• 46:59
  this part. Okay. So now this goes here? Oh no, no
• 47:05
  us like this? Oh like this yeah, then like this no, no,
• 47:10
  no no no no no no no no no no. It's like this
• 47:15
  like you put it like this like this, yes, and then and this
• 47:30
  all sort says this, Yeah, you needs need to tie them, yeah,
• 47:37
  okay, and then now this yeah, and so that the the fillers
• 47:44
  want to go out, yeah, okay to make sure. Yeah. As
• 47:47
  an actphone, it's a good one. Pretty one, yeah, pretty one.
• 47:57
  Prettier than the first one, better than the first of all. So
• 48:01
  let's see how we're doing here. I think that's uh maybe the cause of
• 48:12
  frink rock. Okay, all right, Oh my god, I can't wait
• 48:22
  to eed. Yeah, amazing. Right, and this you could just fry
• 48:31
  up right. You don't have to make dumplings out of it. A fry
• 48:37
  you want to fry, No, you can, you can just fried right
• 48:42
  fried. But I want to mate, don't think cause the it was a
• 48:46
  screen one scallons, scalons, Yeah, there's scylens. I didn't in by
• 48:52
  so much, so I want to wrap them all of them. Oh,
• 48:55
  you go ahead, knock you have a good time. And also starting you're
• 49:05
  hungry. I got very hungry here. M hmm. This first, it's
• 49:22
  a little little bit of try and if we other meditable they have some jews
• 49:29
  after put some salt salt inside that they have jews, and so that the
• 49:36
  feelers will a little salt. And but since p very hard. Mhm,
• 49:46
  so this feelers a little bit different. Right, all right, they're ready
• 49:58
  and we're ready. It's starving right ready to So how do you know when
• 50:06
  they're ready? Right? Uh? Actually Wednesday flow on the top top,
• 50:15
  all the water on the so that they're ready. Okay, but they're hot,
• 50:24
  they're hot. They burn your mouth right, they're boiling. Yeah.
• 50:30
  Wait, wait a minute, wait a minute, we'll see if we run
• 50:31
  out of time here on the picture, maybe you'll you'll fasball and pull some
• 50:38
  vinegar first, Finny, I should go get the vinegar. Yes, yes,
• 50:49
  all right, as a northern channel the boway also dumplings is a garlic.
• 51:02
  If you lack this is a project again, no idea. This enator
• 51:17
  is still good. No climbed it to the refrigerator. The video is crazy
• 51:22
  all right? Right? Wow? Is that no good? Well that's what
• 51:29
  we got? Oh my god? Oh no, I had the kay yeah,
• 51:38
  mess, that's what I use a sim it's Italian. Oh yeah,
• 51:47
  there's colors right this right? A color? Hello? Bit okay, okay,
• 52:00
  okay, try okay, how are you? Whoa? I think what
• 52:15
  I need? That's probably what I made. Forget it, forget it,
• 52:21
  just do what. I'm not gonna go for it. Okay, let's just
• 52:23
  wait. Let's say something to drink because it's gonna not work out now I
• 52:31
  can't eat hot food. Oh sorry, so will you take one too?
• 52:38
  Okay, you take take another? You have a chopstick. Mm hmm mm
• 52:47
  hmmm mm hmmm mm hmm. It's okay mm hmm. What am I name
• 53:00
  the messiestinsion I ever do? Mm hmm. Okay, Bama eating like an
• 53:08
  animal mm hmmmm mm hmm it's delicious mm hmm. Okay, thanby, thank you,