How To make Potstickers, Part 1 Of 2
DOUGH:
2 c Flour, all-purpose
1/2 c Water
FILLING:
1/2 lb Pork, ground
1/2 sm Chinese (Napa)
-cabbage, cored -and chopped 1 Green onion,
-coarsely chopped 2 Ginger (fresh),
-thumb-sized slices, -minced 2 Water chestnuts,
-chopped 1 ts Salt
1/2 ts Sugar
1 pn White pepper
1 ts Sesame oil
TO COOK 5 tb Vegetable oil
1 c Water
SAUCE:
Hot chili oil Red rice vinegar Soy sauce In a bowl, combine flour and water, mixing to form a ball. Remove to a floured board and knead with your palm for about 3 minutes. Shape into a ball, cover with a damp towel, and let stand for about 10 minutes. Make the filling by combining the filling ingredients above. Refrigerate until ready to use. To shape and assemble, knead dough for about 3 minutes. Roll into a cylinder that is about 1 inch in diameter. Cut off the ends, then cut into about 24 pieces, each about 3/4-inch wide. With the cut side up, press the dough down with your palm to flatten. Use a rolling pin to make pancakes about 2 1/2 - 3 inches in diameter. (They get quite thin; that's what you want.) Spoon about 1 tablespoon of filling into the center of each pancake. Fold the dough over to make a half circle and pleat the edges firmly together. To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate heat. Add about 3 T oil, swirling to coat bottom. (Watch out, it sizzles quite a bit. Don't get burned!) When oil is hot, place potstickers, seam side up, in skillet and agitate (shake) for 30 seconds. Pour in water, cover and gently boil over moderate heat for 7 to 8 minutes. When oil and water start to sizzle, add remaining 2 T oil. Tip skillet to distribute oil evenly; watch carefully (uncovered) to prevent sticking. When bottoms are brown (usually several minutes later), remove from heat and carefully lift out potstickers with spatula. To serve, turn potstickers over (dark side up) and arrange on serving platter. Combine chili oil, vinegar and soy sauce in proportions to suit your taste and offer sauce for dipping. Alternatively, cut up a hot chili pepper into red rice vinegar. : Continued in Part 2 : Copyright (C) 1986 USENET Community Trust
How To make Potstickers, Part 1 Of 2's Videos
The BEST Chinese Potstickers Recipe Ever! ???? CiCi Li - Asian Home Cooking
Today we are going to make potstickers. Potstickers are just like dumplings, but instead of boiling them, we pan-fry and then steam them in the same pan. Today, let’s make the most delicious potstickers.
Potstickers Printable Recipe:
豬肉煎餃做法，中文影片:
Serves: 48 potstickers
Prep time: 1 hour and 30 minutes
Cook time: 10 minutes
Dumpling filling:
1 pound ground pork
4 fresh shiitake mushrooms, minced
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon five-spice powder
1/4 teaspoon white pepper
1 1/2 tablespoons cornstarch
3/4 cup water
6 tablespoons extra light olive oil (or other cooking oil), divided
2 tablespoons sesame oil
3 cups Taiwanese flat cabbage, minced
2 stalks scallions, minced
4 tablespoons cilantro stems, minced
Dipping sauce:
3 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons Chinkiang vinegar
2 teaspoons sesame oil
Others:
48 gyoza (or dumplings) wrappers
2 tablespoons extra light olive oil, for pan-frying
1/2 cup water, for steaming
Stay in touch with CiCi:
Click to Subscribe
#CiCiLi #AsianHomeCooking #PotstickersRecipe
© All Rights Reserved.
6 Secrets to Juicy Pork Dumplings (Perfect Gyoza!)
Video is a couple of days early in case some of you still need recipes for Chinese/Lunar New Year! These dumplings would be perfect :) Whether you call them potstickers, gyoza, or dumplings, this recipe takes it to the next level with 6 secrets! These maybe-unexpected ingredients and techniques all make a difference in maximizing flavour, and keeping all the juiciness in.
Lisa Lin's Instagram
00:00 Intro
00:45 How to prepare gyoza filling
03:21 Cooking vegetables for dumpling filling
05:58 Choosing the right pork for dumpling filling
10:40 How to wrap gyoza/potstickers
13:19 How to cook gyoza with crispy bottom
16:55 How to make gyoza dipping sauce
WRITTEN RECIPE:
SUPPORT THE SHOW ON PATREON AND GET BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
MY COOKBOOK:
CONNECT WITH ME!
----------------
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Spicy Garlic & Ginger Chicken Potstickers Recipe
Check out our latest spicy recipe! These easy to make potstickers are bursting with flavor. Try it out today - you will not be dissapointed.
Follow me on Instagram:
Follow me on Facebook:
Ingredients:
1 lb Minced Chicken Thigh - You can also use Chicken breast, but for utmost flavor, I highly recommend Chicken thigh.
1 large Spring Onion - Sliced
1 Tbsp - Grated Garlic
1 Tbsp - Grated Ginger
1 Tbsp - Soy Sauce
1 Tbsp - Hoisin Sauce
1 Tsp Black pepper powder
1 Tsp Red Chili flakes - Optional but I highly recommend to all spicy food lovers!
Pinch of salt - If the sodium from the Soy sauce isn't enough.
Potsticker wrappers - Also know as gyoza wrapper. These wrappers are thinner than dumpling/ wonton wrappers.
2 Tbsp Oil
1/3 Cup Chicken stock or Water- Chicken stock will make the finished dumplings slightly oily
When frying the potstickers in oil make sure to check for the color at the bottom before adding liquid. The color at the bottom of the potstickers will get lighter after boiling.
Enjoy!
~A
Music: Youtube Audio Library
FTC: This video is not sponsored
For business inquiries: ascookbook1@gmail.com
Shrimp Pot Stickers Recipe
These shrimp pot stickers are definitely better than store bought ones. Crunchy bottom and juicy filling. They're easy to make with only a few basic ingredients. Dip them in the homemade sauce, super delicious!
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
▶ Printable recipe, tips and instructions
Things I used in this recipe:
Sauces:
................................................................................
Say HI to us here:
▶Website:
▶Instagram:
▶Facebook Page:
▶Pinterest:
▶Twitter:
................................................................................
Kitchen tools I love to use:
My favourite Asian ingredients:
................................................................................
Camera gear:
Camera: Sony A7III
Lens: FE 28-70mm F3.5-5.6 OSS (SEL2870)
Mic: Rode VideoMic Pro+
Tripod: Manfrotto MT055XPRO3
................................................................................
???? Dad's MOUTHWATERING Potstickers (鍋貼)!
Watch Daddy Lau teach us how to make Potstickers. I can personally vouch that my dad's recipe is absolutely delicious!
------
???????? JOIN THE CANTO COOKING CLUB ????????
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
------
???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
???? SUPPORT OUR CHANNEL ????
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
------
???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
-
-
Options for Gluten Free Oyster Sauce
-
-
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
------
???? LINKS MENTIONED ????
How to Make Pierogi (The Polish Chef) --
Making Norwegian Potato Klub -- Jena Vander Broek --
Best Katayef Assafiri with Kashta Recipe (Suha's Dishes) --
How to Make Armenian Manti (Հայկական Մանթի) | Manti Recipe (Eats With Gasia) --
Pantrucas o Pancutras (Alvaro Barrientos Montero) --
Nepali chicken MOMO / Dumplings | How to make MOMO | Taste of Nepal | Nepali Food Recipe (Yummy Food World) --
(Sanshu came to Pan Dao) --
Juicy, Meaty Pan Fried Dumpling from Shanghai (Goldthread) --
做锅贴有人用面水(家常菜日记) --
BETTER THAN TAKEOUT - Pan Fried Potstickers Recipe (Souped Up Recipes) --
------
⏲ CHAPTERS ⏲
00:00 - Start
00:16 - Cut chicken
00:44 - Is it the same method with pork?
01:14 - Create marinade
01:52 - Mix marinade with chicken
02:11 - Chop vegetables
02:33 - What are good vegetarian fillings?
03:02 - How do you keep the filling juicy?
03:22 - Blanch vegetables
03:37 - Cut ginger
04:17 - Mix filling together
04:36 - Background of potstickers and dumplings
05:16 - Wrap potstickers
05:53 - What brand of wrappers do you use?
06:45 - Mommy Lau wraps dumplings
08:42 - Freezing & thawing dumplings
10:02 - Cook potstickers
10:20 - How to cook potstickers faster
10:40 - What if you add too much water?
11:27 - How do you know when they’re done?
11:42 - Finish & plate!
11:55 - Create dipping sauce
12:23 - Meal time!
12:33 - Did parents eat potstickers in China?
-----
???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Chinese Potstickers Recipe
See how easy it is to make these delicious potstickers using Gourmet Garden Garlic, Ginger & Cilantro. Great for Chinese New Year!