Get the FREE recipe for Hetty Lui McKinnon’s Gok Jai (Vegetable Crystal Dumplings): https://nyti.ms/42xpJqt
It’s Dumpling Week on NYT Cooking! Five of our staff writers and frequent recipe developers share the dumpling recipes they love as a celebration of Lunar New Year.
Today, Hetty Lui McKinnon shares her Gok Jai. A regional specialty of Zhongshan in China’s Guangdong Province, this dumpling illustrates the diversity of these tasty morsels across the country. With its translucent skin, this crystal dumpling is a vegetarian version of Zhongshan gok jai, which traditionally includes dried shrimp and pork.
See all the Dumpling Week recipes here: https://nyti.ms/40KkLW5
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Seeing an Asian Aussie on here as one is so nice. Good to see us Asian Aussies making it out there.
Looking forward to see who else shows up on here for dumpling week. Hope to see someone representing Vietnam for Tet
🎉🎉🎉🎉🎉🎉🎉😅😅😅😅😅🎉🎉🎉🎉
a Very Beautiful dumpling and looks so delicious. thanks for the home recipe!
Can't wait to make dumplings, just printed the recipe .🥟🥟🥟
Masterly crimping!
these are so pretty wow
What pretty dumplings. I'll probably try to make these but I need to buy so many of the ingredients. I'm going out for 🥟🥟 again on Friday because I didn't get my fill the week before. I've never met a dumpling I didn't like.
Thanks Hetty for sharing this delightful recipe for Gok Jai.
This is such a great series – thanks so much for doing this.
Those are so beautiful. Thanks for sharing your expertise. 😍😍
Beautiful dumplings! Thank you for sharing 💜
feels like this was targeted toward me because I was just thinking about what dumpling I could make today for the lunar new year that can be shared with my vegan roommate! And I have just about everything needed already (I'm missing the zhacai). Thank you Hetty and NYT Cooking!
More Hetty videos!
Hetty always has this calming, inviting energy that always draws me to her.
"When you're making a recipe that belongs to your family, it doesn't belong to me, it belongs to my ancestors" – I love this.
😆 I’m not sure she could be doing a better job with these, a really fabulous dish. If I ever find out she did this in one take, I will be pissed 🤣👍
My first time seeing this woman on NYT cooking. I think I’m in love. I want more of her. MORE MORE MORE….please
0:57 love this!❤
Ohhhhhh 🔥
Using a tortilla press for the dumpling dough is a galaxy brain move.
You got Hetty Lui McKinnon on NYT! – Her cookbooks changed my home cooking and if you see this comment – BUY HER COOK BOOKS
they look lovely. does anyone know if that kind of dough is better for a diabetic diet than a flour dough?
A natural teacher and such a lovely personality!
Wow she is fab. Never heard of her. These are an undertaking but look super elegant!
babe wake up – new nyt cooking fav just dropped!!!
So enjoyable to watch and you make it look so easy! 🙂
Hetty is so great. All of her recipes are fantastic.
Yay more Hetty plzzz
More of Hetty please
Please do more videos with Hetty!! We love her and her recipes 🥰
This is your best “week” series ever
I've been reading McKinnon's books and recipes for years, but this is the first time I've heard her voice. Absolutely beautiful, on all fronts!
So fun watching these come together – and what a beautiful recipe!
Love her! Thank you for bringing her on to share one of her fabulous recipes!
These are vegan, yes? I don't see anything in the recipe that indicates otherwise.
I've made so many of Hetty's recipes, from her cookbook and the NYT app, I trust her completely now :'-) I always learn something new from her