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
eat this for prosperity and wealth in 2024
Lunar New Year Series Part 1: perfect potstickers
ingredients (makes about 50 potstickers - i buy the wrappers):
- 8 big dried shiitake mushroom caps
- 1 lb napa cabbage
- 1 lb ground pork
- 2 cups of hot water for the mushrooms
- 1/2 tbsp salt
- 1/4 cup shaoxing wine
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp minced ginger
- 1 tbsp sugar
- 2 tsp sesame oil
- 1 tsp black pepper
cooking instructions:
1. soak your dried shiitake mushrooms in hot water for at least 2 hours. save 1/2 cup of the mushroom stock and cut off the stems with scissors (they are hard to eat). mince the munshroom and saute them in some neutral oil for 3-5 minutes
2. salt your napa cabbage then rinse it. pat until it’s very dry then mince
3. peel and mince your ginger
4. combine everything in a big bowl to make your filling: pork, mushroom, cabbage, pork, shaoxing wine, soy sauce, dark soy sauce, ginger, sugar, sesame oil, black pepper, and 1/2 cup of the mushroom stock. mix vigorously until it creates a paste
5. wet the edges of your wrappers and add meat to the middle. don’t overstuff it. fold it however you want, then make sure to seal it well
6. pan fry for 2 minutes then add some water and steam for an addition 8-10 minutes on low/medium heat. the pork is not cooked so make sure you cook this through
7. check the bottoms to make sure they’re crispy and eat this with your favorite dipping sauce
#potstickers #potstickerrecipe #dumpling #dumplingrecipe #lunarnewyear #chinesenewyear
Pan Fried Chicken Dumplings ???????? Potsticker Step-by-Step
These dumplings are so great to have on hand. This recipe makes quite a lot of dumplings, approximately 60. Freeze them to enjoy later by placing them in a single layer on a parchment-lined plate or pan in your freezer before putting them in a freezer bag so that they won’t stick to each other. To cook, prepare them in the same way from frozen. No need to thaw.
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Pan Fried Dumplings (aka Wor Tip / Cantonese Style Potstickers) Recipe (窩貼) with Papa Fung
Every country has its own variation of this dish, the basics of a dumpling is a wrapper filled with something. Our version is the classic Cantonese Potstickers that is filled with juicy pork and cabbage.
Timestamps:
0:00 Intro
0:17 Part 1: Filling
1:49 Part 2: Wrapper
2:44 Part 3: Assembly
3:31 Finale
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CANTONESE STYLE POTSTICKER RECIPE
This recipe makes around 50 dumplings.
[ INGREDIENTS ]
FILLING
1.5lbs Ground Pork
1 Piece Ginger
1 Bunch Green Onion
1/2 Cabbage
** 2tsp Salt **
2tbsp Sugar
1/4Cup Water
2tsp Sesame Oil
1tbsp Dark Soy Sauce
1tsp Soy Sauce
White Pepper (to Taste)
WRAPPER
227g Hot Water
454g All-Purpose Flour
-
[ DIRECTIONS ]
FILLING
1. Dice up cabbage, green onion, ginger (try to make ginger pieces as fine as possible).
2. Mix pork until sticky, then add water a little bit at a time (can split water up into 3 times) until the pork has completely absorbed the water and has as sticky consistency.
3. Slowly add in chopped vegetables and let it mix until combined. Add in sugar, salt, pepper, both soy sauces, sesame oil and mix until combined.
WRAPPER
1. Combine water and flour together and knead until smooth. Wrap and let it sit for 20mins.
2. Rip a piece of dough and roll it into a log. Divide the dough into even pieces. Take each piece, squish it flat and then roll it into discs, where the centre is a bit thicker and the sides are thin.
ASSEMBLY
1. Place filling in the centre of the dough, fold the dough in half and squeeze the sides together to seal the dumpling, place the dumpling on the table to flatten the bottom.
2. Heat the frying pan, add some oil. Pan-fry the dumpling until the bottom is golden brown. Add some water and place a lid over top to steam the dumplings until it is fully cooked, then serve.
--------------------------------------------------------------------------------------------------------------------
餃子
這食譜份量可以做三十至三十五隻。
[ 食材 ]
饀:
1.5lbs 碎豬肉
羗一塊
青蔥一扎
1/2 紹菜半棵
** 2tsp 鹽 **
2tbsp 糖
1/4Cup 水
2tsp 麻油
1tbsp 老抽
1tsp 生抽
白胡椒粉少許
皮:
227g 熱水
454g 麵粉
-
[ 制作 ]
饀:
1. 將紹菜,青蔥和羗切碎。
2. 碎豬肉先搞至起膠,再分三次加水搞至起膠,加入切碎的菜,青葱和????拌勻再加調味料拌勻。
皮:
1. 熱水倒入麵粉中搞勻,取出搓至幼滑,用保鮮紙覆蓋靜置二十分鐘。
2. 掐出細粉糰搓長條形再切開小粒,用檊麵棒碌開小粉糰成圓形,要中心厚外邊薄些。
组合:
1. 將餡料放在中間然後對半摺起,搯緊邊位以防漏,放在檯面以定型。
2. 燒熱平底鑊加油,放鍋貼煎至金黃色,加些少水蓋上鍋蓋焗至熟即完成。
--------------------------------------------------------------------------------------------------------------------
Music/Sound Credits:
Cream (Prod. by Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ
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!
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How to Make Chinese Dumplings (recipe) 饺子
The dough can be used for both boiled dumplings and potstickers. The dumpling wrappers are tender and thin, with a silky mouthfeel.
Print recipe at:
Dumpling filling recipe:
Ingredients:
500 grams (4 cups / 18 ounces) all-purpose flour
265 milliliter (1 cup plus 2 tablespoons / 9 ounces) water (room temperature)
About 4 cups preferable dumpling filling
I strongly recommend you to read my original post before cooking. It contains a lot of notes and information about cook, store, deal with leftovers etc.
Find more information at
You might also like:
San Xian Potsticker with Pork, Shrimp and Shiitake Mushroom
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Gyoza (Pot-Stickers): 5 Rookie Mistakes
Gyoza (Japanese Pot-Stickers): 5 Rookie Mistakes
Learn how to make great dumplings at home
00:50 Filling
03:05 Shaping
07:30 Freezing
07:52 Dipping Sauce
08:22 Cooking the Dumplings
Makes about 40 dumplings
Filling:
100g napa cabbage leaves with stems (about 2 large), coarsely chopped
2 scallions, coarsely chopped
1 garlic clove, coarsely chopped
1/2 inch ginger, thinly sliced
2 Tbsp cold unsalted butter, cut into 4 pieces
1/3 cup water
1 tsp sesame oil
1 Tbsp soy sauce (tamari style if possible)
1 Lb (450g) ground pork
2 tsp Diamond Crystal Kosher salt (1 tsp table salt) = 5.7g salt using a 0.01g precision scale
Freshly ground black pepper to taste
Put cabbage, scallions, garlic, ginger, water, sesame oil, soy sauce, and butter into a food processor and pulse until very finely chopped (but not pureed). Combine with all the other ingredients and knead with your hands or mix with a large spoon until ingredients are evenly distributed.
Shaping:
1 package gyoza wrappers (potsticker or dumpling wrappers work too)
A small cup of water
Foil or parchment paper covered baking sheet
Work with 2-4 wrappers at a time. Keep the rest covered with a damp paper towel. Place 1 Tbsp of filling into the center of each wrapper. Dunk your finger in water and use it to moisten the edges of the wrapper. Connect the edges together in the middle, then pleat the remaining wrapper toward the middle. Set the gyoza in a single layer on the prepared baking sheet.
Sauce:
1 Tbsp lime juice (or lemon juice or rice wine vinegar)
2 tsp ginger grated on a microplane zester
1.5 Tbsp soy sauce (tamari style if possible)
A splash of sesame oil
Mix all ingredients together.
Cooking:
Grapeseed, safflower, canola or some other high heat oil
Set a large non-stick pan over medium heat. Add enough oil to make a thin film on the bottom. When the oil starts to shimmer, add gyoza in a single layer. Try not to let them touch or they’ll stick together. Cook until they brown on the bottom, 1-2 minutes.
Have a lid handy. Add enough water to create a 1mm thick layer on the bottom (1/3 cup for 10” skillet, 1/2 cup for a 12” skillet). Immediately, cover tightly with a lid. Let dumplings steam for 3 minutes (6 minutes if frozen), then remove the lid. Continue cooking, swirling pan frequently until the water has fully evaporated and the dumplings have crisped again, about 2 minutes longer. Slide dumplings onto a plate, turning them crisped-side-up. Repeat with remaining dumplings. Serve with sauce.
Freezing:
Uncooked gyoza can be frozen for several months. Put the baking sheet with gyoza into the freezer just until they are hard (about 2 hours). Then move them into a ziplock bag. Cook straight from the freezer.
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