https://macworks.dev/tags/recipe/Recent content in Recipe on MacWorksHugoenhttps://macworks.dev/docs/week/cooking-videos/cooking-videos-2026-05-27/Mon, 01 Jan 0001 00:00:00 +0000https://macworks.dev/docs/week/cooking-videos/cooking-videos-2026-05-27/<h1 id="cooking-videos--2026-05-27">Cooking Videos — 2026-05-27<a class="anchor" href="#cooking-videos--2026-05-27">#</a></h1> <h2 id="watch-first">Watch First<a class="anchor" href="#watch-first">#</a></h2> <p>Today&rsquo;s absolute must-watch comes from the master chefs at <em>Lao Fan Gu</em> (老饭骨), who deliver a masterclass on creating incredibly juicy, restaurant-quality lamb dumplings at home. It is a highly satisfying blend of elite, precise culinary technique and heartwarming kitchen camaraderie between a master and his long-time apprentice.</p> <h2 id="highlights-by-theme">Highlights by Theme<a class="anchor" href="#highlights-by-theme">#</a></h2> <h3 id="recipes--tutorials">Recipes &amp; Tutorials<a class="anchor" href="#recipes--tutorials">#</a></h3> <p>In [<a href="https://www.youtube.com/watch?v=3eeIz7PoRRw">國宴大師•羊肉餃子】一咬爆汁！只需要幾種簡單的調料，在家做出來比飯店還香～| 老飯骨</a> by the channel 老饭骨, Chef Ma breaks down the strict rules for a perfect lamb dumpling filling. He recommends using flank or belly meat (腰窩) for an ideal fat-to-lean ratio, insists on chopping the meat by hand rather than buying it pre-minced, and folds in plenty of oil to trap the moisture. A brilliant and critical step shown is waiting to mix the chopped scallions and sesame oil into the filling until right before wrapping, which ensures the aromatics stay fresh and don&rsquo;t overpower the delicate meat.</p>