Potstickers Made From Scratch (Pan Fried Dumplings)
They go by many names: Potstickers, gyoza, japanese pan fried dumplings. At the end of the day they are delicious dumplings packed with loads of asian flavors, pork, and then pan fried for a crispy bottom. As mentioned in the video, you are more than welcome to use pre-made gyoza wrappers for this if you choose not to make the dough... Although, if you are super duper cool; you'll make the dough yourself.
FOLLOW ME:
Instagram:
Facebook:
Twitter:
Website:
---------------------------------------------------------------
Music - The Art of Cool By Jef:
End Title song by Joey Pecoraro:
---------------------------------------------------------------
Ingredients you'll need:
Gyoza dough-
2 cups (310g) all purpose flour
150 ml (150g) water, just boiled
pinch of salt
corn starch for dusting
Pork filling-
1 pound ground pork
1/4 head of cabbage (salted, squeezed, and drained of water)
2 cloves fresh peeled garlic, grated
1.5 inch knob ginger, grated
3/4 cup thinly sliced green onion
2 teaspoons tamari
generous salt to taste
Gyoza Sauce:
1/4 cup plus 2 tablespoons tamari or soy sauce
1/4 cup rice vinegar
1 teaspoon sesame oil
1.5 tsp honey
2 teaspoons mirin
*optional, if you like it spicy* 1 thai chili thinly sliced
Potstickers Recipe - Honeysuckle Catering
Bakery vs Homemade MATCHA MOCHI CAKE: How about something savory, crispy, and delicious? Yes that's right - let's make Potstickers!
SUBSCRIBE:
FACEBOOK:
LIVE CLASSES: (classes
subject to change)
Music written, recorded, produced by Aaron Prim
Ingredients:
1 pound ground pork
2 cups chopped napa cabbage
2 green onions, finely chopped
1 tsp ginger, minced
1 whole shallot, finely chopped
wonton wrappers
1 tpsb shaoxing wine, or sake, or orange juice
1 tbsp sesame oil
2 tbsp soy sauce
1/2 tsp salt
1/2 tsp sugar
black pepper
Directions:
Take all ingredients and mix together in a large bowl by hand. Take a wonton wrapper and spoon about a tsp of the filling into the center. Dip a free finger in water and wet the outer edge of the filled wrapper to act as a glue. Purse and pleat together the wonton and set aside. Continue for all. To cook, fill a non-stick frying pan and fill with 1/4 cup of water. Add a tsp of oil and place on the stove on medium high heat. Place your potstickers in the pan (do it in batches) and cover with a lid. Let it boil for about 3 minutes to let it steam. Remove the lid and let the water evaporate and let it fry for 2-3 more minutes until the bottom is golden brown.
Serve with a dipping sauce (soy, sesame oil, sugar, add sriracha)
*Makes about 30 potstickers
© 2014 Honeysuckle Catering. All Rights Reserved.
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. easy recipe by honeysuckle Recipes - Topic
I could eat these dumplings ALL DAY! | Thai Shrimp Gyoza | Marion's Kitchen
These Thai shrimp gyoza are out-of-this-world good. The crispiness on the bottom, the prawn filling that just melts in your mouth ... so so good!
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Whole Shrimp Potstickers - Food Wishes
I love potstickers, and while the traditional pork filling we featured in our video is amazing, sometimes you’re in the mood for something different, so I decided to go with shrimp, and to see what would happen if I left them whole. What happened was awesome. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Whole Shrimp Potstickers, follow this link:
You can also find more of Chef John’s content on Allrecipes:
How To Make Gyoza (Japanese Potstickers) (Recipe) 餃子の作り方 (レシピ)
Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party.
RECIPE ▶
MORE RECIPES:
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins (inc. marinating time)
Serves: 52 pieces
Ingredients:
1 pkg gyoza wrappers (1 pkg = 52 sheets) (See Notes for homemade recipe)
1 Tbsp neutral flavor oil (vegetable, canola, etc) (for frying each batch of gyoza)
¼ cup water (for frying each batch of gyoza)
1 tsp sesame oil (for frying each batch of gyoza)
Filling:
¾ lb ground pork (¾ lb = 340 g)
2-3 leaves cabbage (2-3 leaves = 140 g or 5 oz)
2 green onion/scallion (2 green onion = 15 g or 0.5 oz)
2 shiitake mushrooms
1 clove garlic (minced)
1 inch ginger (1 = 2.5 cm) (fresh, grated)
Seasonings:
1 tsp sake
1 tsp sesame oil
1 tsp soy sauce
¼ tsp Kosher salt
Freshly ground black pepper
Dipping Sauce:
1 Tbsp rice vinegar
1 Tbsp soy sauce
⅛ tsp la-yu (Japanese chili oil) (optional)
Instructions with step-by-step pics ▶
★ FOLLOW JUST ONE COOKBOOK ★
???? Please SUBSCRIBE ::
???? Sign-up for our newsletters:
???? TikTok:
???? My Blog ::
???? My Facebook ::
???? My Twitter ::
???? My Instagram ::
Chapters:
0:00 - Intro
0:40 - Prepare the veggies; chop the cabbage
1:06 - Chop the green onion
1:22 - Prep and chop Shiitake Mushrooms
1:40 - Mince Garlic
2:04 - Combine with Ground Pork
2:17 - Additional seasonings
2:38 - Mix and knead the mixture
2:56 - Gyoza wrapping techniques
3:43 - Freeze to enjoy later
4:01 - How to reheat on a frying pan
4:56 - Gyoza dipping sauce
5:03 - Finished dish and full ingredients list
5:26 - Outro
#gyoza #japanesefood #potstickers
★ COOKING EQUIPMENT ★
Kitchen products I use in my videos ▶
★ MUSIC ★
Music courtesy of Audio Network
♫ Sun Stream 4 ::
★ VIDEO EQUIPMENT ★
CAMERAS:: &
LENS :: &
CAMERA SLIDER ::
CAMERA STAND (similar) ::
VIDEO MIC ::
NAMI'S MIC ::
LIGHTS ::
SOFTWARE :: Adobe Premiere
Let's cook EASY + AUTHENTIC Japanese recipes at home!
Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.
I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!
Tips for the Perfect Potstickers - Kitchen Conundrums with Thomas Joseph
Thomas Joseph shows how to make crispy yet tender potstickers with a few tips about the best way to fold wonton wrappers.
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.