 all right well Giovanni obviously you have them probably the most experienced making dumplings so what would you say your dumpling making technique is I actually deferred to Bob that's having the most experience I'll defer right back here so you got some ping pong action going on already yeah my technique is basically just get her done all right well that's a I think that's a good philosophy to have Bob has some folds over here you want to describe that for us? folds where? why? why? folds? well I can look a little fan shape and everything oh very nice isn't it pretty? really pretty? you're a distracting me aren't you? and we've got Giovanni's to have a little bit of a gyoza more kind of form to it you know a little bit of the form on top oh Derek is very nice too he's got some folds going on there too so how about you Derek where did you pick up this foldy technique? my dad and my dad's mother actually we did use to make quite a bit of dumplings back home in Hong Kong oh very cool so what kind of dumplings would you make? pork and yeah chives probably yeah yeah or pork and well pork and sometimes we do a pork and bok choy actually yeah and a few other things well now they're speaking about some ingredients how about Kevin can you talk about a little bit of some of the ingredients that our gentlemen here are working with tonight? tonight we have pork and cabbage very standard recipe that's quite simple as report kindly provided by Sunrise Market local produce supplier and yeah all the ingredients are actually sourced locally including dumpling skins and yeah it's actually a lot of connections to Chinatown that way in terms of Chinatown supplies the neighborhood with a lot of local produce and making sure that our residents and our local flu systems are being supported so yeah all the ingredients then here have been sourced locally so just right in here great so it looks like I think the numbers here you've got it's almost it's a dead even race each one of them have four going on oh come on right must win different sort of shapes going on here I think we have more of a kind of like a pinching technique on the very top and then we have more sort of a gyoza effect going on here so gotta make them pretty for the audience I want to tell a story I was asked to tell a story so I'm gonna tell a story so I was telling when I came in here late that this reminds me of Friday nights my dad would be out but my mom all of us would be in the kitchen my siblings and myself and this is what we'd be doing we'd be making about 300 to 500 to 700 dumplings for the next week and it was a time not only making dumplings but also yelling and screaming at each other more or less like you know how was your week and sort of like who wants to know and my mother would say behave yourself and no we won't behave ourselves and basically we make about 100 dumplings and then we cook them and then we eat them so that's why we had to stay up late at night to cook all that much many more dumplings and that's my story I'm holding on to that's a lovely story cooking until I moved out of my house and mostly I was in fourth year university and I started to cook for my housemates because it was like a homework avoidance so I became the house chef so awesome so cooking as a means of procrastination is not a bad technique and what kind of food I know that you cook a lot of Filipino food not so much because my wife is a vegetarian not so much because my wife is a vegetarian and Filipino food as much as I love it is like so so I like going out with little people and you make fit for people no stress, no stress why don't we do a little tally, a little count 10 so it's a dead heat right now 10 across the board but who looks the best I don't know we'll have to judge we'll have to let the audience know do you have to ask how about you Derek are you a big cook well I haven't started cooking until I moved out similarly so I left home when I was 16 home being in Hong Kong and then out of necessity I got to eat so I just started cooking for myself but I have come to find cooking fun it's nice handiwork just make something nice yeah yeah eat afterwards which is always nice it's always a nice bonding experience if you cook with people I really like that is that kind of your preference to do the communal cooking kind of thing like 2-3 people otherwise it gets crowded different techniques this is actually a very nice neutral way to meet people having a dumpling wrapping party whether you know them or not it's just a question of getting together because this is what we have in commonality is making dumplings and we get to find out because eventually we're going to be eating them all but we get to find out about each and every one of us making dumplings with friends who don't know how to make them and then you get to teach them and into it so I would try to stuff way too much in the dumplings when I was a kid learning how to make them too when did you start making dumplings oh when I was super young yeah my parents and my grandparents yeah my parents and my grandparents just make dumplings once in a while usually when it gets cold yeah nice family bonding experience a few different techniques going on here I noticed Giovanni when you lay in the meat it's a little bit more flat and then we have a bit more of a rounded meat ball over here with Derek so can you talk about a little bit about the filling how much are you, how do you decide how much goes into a dumpling kind of a golden ratio I guess right you know what would be really good so you use cornstarch to thicken it up or they macerate the meat before I use ground pork I use a heavy butcher knife and that's why we'll bind everything together sticky no no no when I was 16 I just turned 30 so about 14 years just about 14 years yeah good genes thank you very much how about your stuffing technique I noticed more of a ball sort of thing going on so can you talk about that a little bit oh I just do a spoonful and hope for the best alright how will we do another count we're at 10 minutes now so good time to do a count and a comparison 21 over here I think I'm losing you have 18 17 so Giovanni might be a yeah what's the whole question right up front what's the square root of 136 he's actually excellent in math he can do crazy equations in his head so okay how about a question of art what's the most famous art what do you mean Giovanni do you mean like visual arts or theater arts what do you mean sorry do you mean my favorite the most famous yes just because everybody knows him do you have a favorite I just wanted to make an announcement Giovanni is now in the stacking phase he has the first layer he's now stacking so Derek and Bob drop any other distracting questions how about your stuff well what I've been taught is that dumplings little parcels of gold parcels of gold from a doused approach it's more or less like like dim sum now it means touch the heart okay so the dumplings relate to the same way so that's the significant meaning that I was that I was told the shape of the dumplings the shape of the dumpling that's knowledge about dumplings as well could you share that with us yeah so during Chinese New Year dumplings are usually made it's shaped like the old money of old the form of the dumplings we can have it almost a little bit of a vote see what's alright so this is Giovanni's dumpling shape right over here we have a bit of the gyoza they should and they are all standing up on their own very good exactly we have over here Mr. Derricks all of them are beautiful and then and is that Bob? we actually have a little bit of the flair so how about we do a little bit of a vote about who do we like so far preliminary vote preliminary and this is strictly for form not taste yet so how about Giovanni's freestanding dumplings you can snap to ok how about over here Mr. Derrick with the folds they're very supportive this feels like a very supportive group and we'll look Kevin in terms of the winner so how around is an online commons so that's like a knowledge center for performance all over North America so they have all kinds of articles journals interviews with theater makers from all over North America talking about the biggest ideas that are happening on stage from LA to Toronto to none of us so we are part of the howl round we like to try and bring events that are happening in Vancouver all over North America via howl round tv and it's a great service because they provide it free to theater makers all over North America so that we can try and share what happens and it's really important for us because theater is really local it's live it's all of us being in the room together and howl round gives us a chance to be in the room with people from all over the continent so thanks howl round thank you that's right that's the benefit of the live we are almost at 18 minutes down well it looks like Bob is sort of catching up over here although I don't know Giovanni's hall is pretty that's a pretty wide hall there yeah yeah Derek I don't know I don't need to pick it up a little bit here don't be fancy not everyone has to be perfect there I'm just letting them win yeah the young guy right from Giovanni he needs the distraction so he needs that is World War 1 did you guys work for World War 2 or 1? 1 2 I think is 39 to 45 he's like an engineer an artistic director and then the story and just right over here how will we take it? when did the dinosaurs go extinct Giovanni? ah good distraction awesome my question is is there any way what are the many ways a novice dumpling maker what are the obstacles in the way of over stuffing is it believed so then how about any thoughts from Derek and Bob because it seems like you guys have some technique so obviously that came with time just basic get to it practice if you screw up it's fine to screw up just keep on doing it that's one thing about dumpling that's one thing about everything anything that I do in my life dumpling like life how about you Derek any tips for any novices there you can still eat it even if it falls apart in the water that's true I don't think so I'm just looking hungry so how about do we have any not horror stories but like kind of first time making dumpling sort of mistake stories at all how about you Bob what I did one time is that I put egg in the pork mixture and became too runny and what would happen is that I put the filling in and then all the things everything would just melt and be like a pasted pork dumpling soup there was no dumpling just a minced pork so basically the liquefied liquefied, yeah how about you Derek when we were kids what would make dumplings with the weirdest shapes just with like double dough and little legs and faces and I mean they don't try not very tasty because there's too much dough but it was fun while it lasted yeah, yeah how about you Giovanni one of the big mistakes we can make is when you saw that film I figured out if you do it on one side it's water to flower it seems like all three of you have that technique which is great they're all binding really nicely yes seems like we got a question how about back there I just told the same story I was talking about Tim right? we had another question straight over there I go to double happiness on our dumpling making challenge any dumpling recommendations in the neighborhood not so much I guess anywhere if you walk within this radius you'll find something pretty good I go to double happiness and then on pender street 200 blockies pender there's cam y cam y we got good one tons there and everything so Bob obviously you're with in your work closely with Chinatown are there any restaurants that you would recommend just within the neighborhood well right now there was J Dynasty I guess there will be reopening up what I'm really happy about reading the papers about this Taiwan beef noodle place opening up on Kefir in Maine and that's me kind of exciting I think that will be exciting there will be really exciting there's a lot of exciting cuisine in Chinatown going on right now well in one sense not so much in the traditional sense I mean right now because of all what's happening is that the only one is Flota and Gain Juan traditional Chinese but of course we have Bao Bei and Sai Wu which is more of a contemporary contemporary application I think it's all part of revitalization of having a healthy respect for the past but also thinking about the future about what even Chinese food is going to be in Chinatown I think that's really important ah yes I could have made three and you're doing one oh Julani it's almost out oh my goodness 7 to what? 7 to 50? Julani is speeding along here alright how about we take another sorry some of them are used to say if you don't if you eat them too quickly they'll burn a hole in your stomach because they're so hot and I used to be terrified when I was a kid so I would just soak them in vinegar until they were kind of lukewarm that's my dumpling horror story how about you Julani? you have no dumpling stories? how about you? I think the only one is that sitting by the family kitchen table on Friday night just making the dumplings and just eating them I can't there's no secret hero dumpling in fact when I was a kid I was the shape of a dumpling but you know I have a very patient gentleman over there you're quick Ukraine's they match, yeah but isn't some of the Ukraine background partially Asian too? yeah what did you say? there was a Columbia exchange in the late 1700s and actually it was the Spanish explorers Columbia Columbus brought the potato over from South America to Spain to Ireland so that's one thing about food migration but also it was the Spanish that brought all the chili peppers from Spain to India to China and it's only about 200 years of age that we have Sichuan cuisine it's a very young cuisine because before then there was no chili peppers and China did nothing spicy his last wrapper wrapper oh the last wrapper that's right it's speed and look pretty universal I guess they would all taste the same that makes sense I'm from the point of quality, not quantity that is a very good philosophy to have looks like Derek's speeding up his technique a little bit I'm trying guys here I'm trying and Bob is just steady he's not going to compromise the quality of the dumplings that's right we have to work it on prepped it already my goodness and they all stand up on their own too, that is very impressive just for people to see for the presentation pretty seconds yeah this is my last one don't give up yet Derek it's not over oh I like this technique I like it I'm doing it it is over I'm just finishing Kevin kind of grabbed the bunnies there that was your bunnies am I taking Bob? the first dumpling ever invented the first dumpling invented you guys worked so neatly before we remember before we remember before we remember I'm excited for dumplings the faster I get exactly I haven't been I haven't been back home in a while so I've only been making it on my own for the most part Derek's are pretty nice am I in the way? I'll clear this we also did it like this actually back home kind of just in a tiny little kitchen in Bangkok but everybody has their own little station yeah the chairs are in the right spot okay we got to check with David because he's got the view he's got to say something to I'll actually take care of that okay how are you doing? how are you doing? congratulations I didn't get to see all of it old man still has some units like 1k long hey how are you doing? good to see you