Pork Green spinach Pot Stickers

 

Binging with Babish: Backpack Recipes from Marvel’s Spider-Man

Video taken from the channel: Binging with Babish


 

Pork & Scallion Pot Sticker Dumplings with Kwanghi Chan

Video taken from the channel: ilovecookingireland


 

Pork & Shrimp Potstickers with Dipping Sauce

Video taken from the channel: Just One Bite, Please?


 

Pork and Cabbage Chinese Dumplings Recipe

Video taken from the channel: Recipes by Carina


 

Perfect Potstickers Easy Pork Pot Stickers Recipe

Video taken from the channel: Food Wishes


 

Turkey and Spinach Potstickers (dumplings)

Video taken from the channel: Holistic Health with Luba


 

Traditional Potsticker Dumplings 煎餃 | The Dumpling Sisters

Video taken from the channel: Jamie Oliver


DIRECTIONS Combine all ingredients except gyoza wrappers, vegetable oil and water in large bowl. (Filling can be made 1 day ahead. 2. Place scant 1 tablespoon filling in center of each gyoza wrapper; lightly moisten outside edge of wrapper with a bit 3 Place dumplings in rows on baking sheet so. For Potstickers Combine all ingredients except wrappers, veg oil and water in a large bowl. Place scant 1 tbs filing into center of eacy wrapper, lightly moisten outside edge of wrapper with a bit of water. Fold wrapper in half to enclose filling, pinching center and each end to make a tight seal.

Ingredients 3 eaches green onions 8 ounces ground pork 1 egg yolk 1 small garlic clove, minced 1 ½ teaspoons chopped fresh cilantro ½ teaspoon. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet.

Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers. 1 pound ground pork.

1 1/4 cups green onions, thinly sliced. 1/3 cup finely chopped fresh cilantro leaves. 3 cloves garlic, minced. 1 tablespoon freshly grated ginger.

1 tablespoon reduced sodium soy sauce. 1 tablespoon rice wine. 1/3 pound ground pork (not too lean) 1 tablespoon fresh ginger, minced (from 1/2-inch knob) 1 small carrot, coarsely shredded (about 2 tablespoons) 2 scallion.

As long as they don’t really let them stick to my pot. Ahem. Potstickers serve as an easy, quick-fix dinner. And while rice and steamed veggies make it a meal, there are lots of easy ways to make delicious dinners starring potstickers. Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat.

Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Another day, another Recipe Tin recipe win! Although my pot stickers were nowhere near as pretty as yours Nagi, by golly, they were tasty!

I couldn’t find any fatty minced pork, so I added 2tbsp of vegetable oil, which seemed to do the. Stir together ground pork, soy sauce, ground white pepper (or black), cornstarch, sesame oil and a little cooking wine. Give it a good stir. I’m also adding some freshly grated ginger and minced chives.

You can use Chinese.

List of related literature:

Reduce heat to medium and add salt pork, carrots, onions, garlic, and tomato paste to now­empty pot; cook, stirring occasionally, until light brown, about 2 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

COOK THE POT STICKERS: Heat 2 tablespoons vegetable oil in a 9-inch nonstick skillet over moderately high heat.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Make the pot-stickers: In a large skillet, heat 1 tablespoon of the oil over medium-high heat.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Working in two or three batches so you don’t crowd the skillet, place the pot stickers in the skillet.

“Keto Restaurant Favorites” by Maria Emmerich
from Keto Restaurant Favorites
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Add the cabbage and onions, cover, reduce heat, and simmer for 15 to 20 minutes.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

If you used pork, remove the joint from the pot, cut it up and arrange it in neat slices on top of the cabbage.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Add the pork, spinach, and grated Parmesan; stir until the spinach wilts.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

• Cook the spinach: Place the bacon in a large skillet over medium heat.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

Remove them, let the pan cool slightly, and lay 2 of the bacon slices on the bottom.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

5 Attractively arrange equal portions of the carrots, mushrooms, shrimp, cabbage, pork, duck, and egg roll sauce, sliced ¼ inch thick diagonally, warm or at room temperature ¼ cup chopped cilantro, for garnish ¼ cup thinly sliced green onions, including green tops, for garnish

“The Hakka Cookbook: Chinese Soul Food from around the World” by Linda Lau Anusasananan
from The Hakka Cookbook: Chinese Soul Food from around the World
by Linda Lau Anusasananan
University of California Press, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

70 comments

Your email address will not be published. Required fields are marked *

  • how the heck you got the dough super unsticky!mine just kept getting wayyy too sticky and absorbed soooooooooo much flour so i decided to use oil:(((

  • This is great, I did this a few times and I want more every time. But it takes about 3 hours to make, the longest part is slicing the dow and the making the dumpling disks. I wish I had a place to but them from

  • Tip: I diluted the sauce with water so I could dunk the whole dumpling in sauce.

    Made these during the week. Substituting half the ingredients with what I had & it was still delicious ��

  • I’ve been a dumpling maker since very young. It’s not hard, just time consuming. Boiled are the best. Or steamed. Not a huge fan of pan sticker ones.

  • Hello Carina,. Love this recipe but need to know, how many pounds of pork meat are you using? Thank you and thank you for this easy recipe.

  • WOW….I’ve searched for dumpling recipes, this by far is the best video. You are thorough and detailed. Truly enjoyed your video. Thank you so much. Thank you.

  • I like to put the napa kebbege stems in my dumplings. Also if you freeze ginger and wait too long to grate it, it will be floppy and hard to grate. Either grate fresh or still frozen ginger.

  • Yum! I made some like this really recently. I couldn’t find wonton wrappers anywhere in my local supermarket so just made my own:) Such a delicious dinner!

  • Dumpling Sisters, you make it look so easy! I made a right pigs ear of it.. took over an hour to prep �� more like medium sized pork pasties �� awaiting the taste test..

  • Am i the only on concerned about the meat being a little raw after just steaming them for a short time? Maybe i’ll see tonight what’s up! they look so good i can’t wait to make them!!

  • How can you tell when these are done? The dough looked the same when it came out of the pan and seeing how this is ground pork I defiantly don’t want to eat it if it’s not cooked thoroughly.

  • These were actually very easy to make if you already has a pantry of Asian ingredients.
    But it was too salty for me. Either skip the salt or both soy sauce in the filling. Made the original recipe and ate them w.o the dipping sauce, still too salty.

  • The BEST techniques and tips for making the dumpling skins the same size! Excellent tips on how to assemble the dumplings too. Best I’ve seen on YouTube. Thank you and Happy Chinese New Year 2020!

  • NOOOOO!!! You didn’t salt the cabbage and drain them of extra liquid. Cabbage leaks water when cooked and it’ll make the filling loose and tasteless.

  • This is my go to potsticker recipe every week my husband loves them I don’t live near a Chinese food place so I make them every week

  • I know this is an older video; just wanted to say, when I’ve got a cold my goto’s that really makes me feel better is Asian spicy noodle bowls, Pho, Ramen, and such, they’re very curing ��

  • I am 72; been cooking since I was 8. But these are new. I kept waiting for some scary, obscure kind of steaming technique. What a joy to find that even first time potsticker fans like me can turn out a perfect batch.

  • every single video is just one long sentence there are no periods it is all just one sentence that only ends when the video ends and it really bothers me

  • I have made this potsticker recipe like six times and I’ve doubled it almost every time it is so good you need to go get the ingredients and make it right now…

  • Everything was going well with my potstickers; i made nice pleats, I even got them to stick to the pan but when i added water they started to explode so i ran away. I MADE PORKCORNS

  • Can you make the potstickers and freeze them before cooking?
    How long do they stay good in the freezer?
    And can you keep them in the freezer after cooking?
    How long?

  • I can’t believe how easy that is. I don’t mean to say it’s effortless, it’s just that I thought it would be very technical and it isn’t

  • Where in the world can I get nice, pre-made wrappers likes those?!:) The only ones around here are Melissa brand or Dynasty brand and to me they are nasty, super thin, seemingly more starch than flour. They deep fry well for wontons, but the steaming part of cooking gyoza turns the wrap over the steamed sides into this strange translucent membrane weirdness. I have to make gyoza wraps myself because of that but I run the dough through a pasta machine and then use a round cutter to cut circles from the dough sheets (faster than rolling out each little lump of dough one at a time!). But I sure would like to try the brand of pre-made wrappers you used.

  • Hello Chef Jon… Is it possible to caption your videos at all? I have a lot of Deaf friends who want to learn to cook, but the videos aren’t quite accessible for them. Any help?

  • This channel is awesome! Easy to follow videos, clear instructions, and the videos make it look fun. Since discovering this channel a few months ago, been baking bread, maintain my own starter, making pasta, and now will be trying Kwanghi Chan’s fried chicken and pot stickers. Keep pumping these videos out!!

  • I would draw the moisture out of the cabbage with salt before adding it into the meat but that’s just me.:p fantastic recipe as usual though

  • The only thing I recommend is to not add and extra salt to the meat it dosnt need it with all of the other salty flavored ingredients but other then that it is perfect

  • I am notsure that the pork mixture gets to a safe hot temp in the cooking method shown….they are small, true……what do people think about browning it first?

  • Plot twist. Peter Parker sentenced to life with no parole for 86 counts of manslaughter relating to a apartment block fire caused by burnt dumplings
    In other news, still no sighting of spider man, where has he gone and will he return?

  • for those of you who dont know the garlic chili cock sauce joke, its just sriracha branded sam-bal. sam-bal is a very popular sour and garlicky asian chili paste. in many cases it comes in a sauce, but since my family has been making it since the qing dynasty in china we always make the traditional paste version from home grown ingrdients. The more locally you can source your dish the more delicious it will be!

  • Watching practically 3 years later: “…whatever you think normal thumb thickness is…”
    *proceeds to look at thumb
    *realizes it’s weak and impotent
    *laughs hysterically
    *continues watching the tutorial with serious intrigue

  • Love you girls! thank you very much. Just need to remember everyone to use flour when working on the dough, otherwise, be aware of a possible relationship fight.

  • listen i love you and your videos keep me smiling the whole way through but WHEN YOU EMPTY YOUR MEASURING SPOON BACKWARDS TOWARDS YOUR THUMB IT STRESSES ME OUT love u tho

  • OMG I made them for lunch and the result was amazing, so tasty! Thank you so much for this recipe, everyone loved it will do them again for sure

  • I love thus recipe, just wow! Your very easy to listen to, you explain ever thing in a simple format and you really enjoy what you fo! I’m a fan for life, promise! Food wishes is a demS cone true! Thanks you make cooking worthwhile!

  • I am sorry but there is no way that pork will cook in that time. You need to simmer it first to make sure the meat is cooked otherwise you will cause mass food poisoning.

  • I plan to make a batch, cook some and freeze a few. I really like the taste of Chinese Five Spice Powder so I’ll add it to the filling, the dipping sauce will be Thai chili sauce. Thanks for sharing your recipe ��

  • thank you for your recipe it is quite simple and I love simple so far I’ve watched like two or three other episodes of how to make these dumplings but yours seems to be the easiest for me. ����

  • I thought he was being facetious on how bad he is on filling dumplings but damn dude. My Aunt I shit you not can fill 3 dumplings/second.

  • Jarred garlic and ginger has just as much flavour. It won’t smell as good though but that’s because you are GRATING them and the juice is in the air. Flavour wise is just as good if not better.

  • I really like to eat pork and cabbage dumplings, which are popular local food in Taiwan. My mum often cooks store-bought dumplings, which pair dark soybean sauce and sesame oil very well.

  • I tried these for the second time. The first time I made the dough myself and could not get it thin enough. This time, I went with some commercial wonton wrappers and could not believe how well they turned out. They looked absolutely beautiful and just like what you would get handmade in a restaurant. What made them stand out, and made them worth the work, was the succulent filling. I used some lovely ground pork from my friends’ farm, and then followed the rest of the ingredients as per the amount of pork that I had. The proportions were perfect. I think the last time I had a little bit too much meat for the vegetables and seasoning. This time it was spot on. This recipe made enough for about 40 dumplings. I had a feast and then froze the rest uncooked to enjoy later.

  • One of the best dumplings I have had and so easy would recommend 10/10! The rolling is the hardest part! But so much fun with another person

  • Awesome dumplings, and once again, love the New Zealand accent……
    You go girl, do you think you could make hangi dumplings?
    Love the channel, and ideas you have.
    Yummy stuff.
    From Palmy…

  • I really like your video. Good music and production values. Your hands tell me I can do the same, and your end product looks delicious.

  • Thank you kindly for all your great food ideas & recipes…Making a LARGE platter of Shrimp & Pork Potstickers with a traditional dipping sauce & a sweet Chili sauce NEVER fails to make my AmerAsian Family VERY happy…: )

  • These look so delicious. I have never made potstickers before but you made the process look easy. Thank you for showing how to fold the potsticker wrapper.

  • As a Chinese I want to point out that for grill dumplings we usually add water to steam more than once for me usually three times to make sure the meat is cook properly. But hey your dumping wrapping skill is pretty solid

  • great recipe -but you left out the oyster sauce –
    Pork & Scallion Pot Sticker Dumplings with Kwanghi Chan

    Ingredients:

    160g minced pork (not too lean – some fat is good – about 70:30 ratio)

    1 Tbsp fresh ginger, minced

    2 scallions, thinly sliced

    2 cloves garlic, finely minced (about 2 teaspoons)

    1 Tbsp soy sauce

    2 tsp toasted sesame oil

    ¾ tsp sea salt

    Couple of pinches of freshly ground black pepper

    30 dumpling or gyoza wrappers (or you can use wonton wrappers and trim them into a circular shape)

    60ml vegetable oil

  • Great video and great content, as usual! These look delicious and I can just taste how savory and juicy and lovely and soft and crisp/chewy they are.

    whew

    Had to take a moment there/ got a little bit worked up.

  • Ohhhhh yum! Love dumplings. We have a restaurant here in New Plymouth called Little Glutton and their dumplings had like a candy floss textured fluff on top of them. (I have forgotten what it was) but that was the weirdest thing I had ever hd on top of dumplings. It was still very good though!

  • I’ve tried making potstickers about 5-6 times and every time my dumplings stick to the bottom of the pan:( what am I doing wrong?!

  • God damnit. That shape is a shape of the japanise giyoza. Dumplings are balls. Please. If in wrong correct me but I swear these are gyoza not dumplings.

  • bruh your dumpling crimping skills are top notch for a first timer….but a few tips: it’s faster if you hold them up in your hands, and instead of folding both sides equally, one face of the dumpling should have less wrapper, and just the outside layer of the curve will be crimped. this results in the classic curved shape. Also, crimping is waaaayyy easier with softer homemade wrappers and doesn’t need the water

  • I love dumplings and I don’t mind making the dough fresh by hand it’s the folding and pinching I’m not happy doing so I cheated and purchased a dumpling maker with a rolling cutter and never looked back.
    Thank you chef John for all your patience folding and pinching.

  • Made these for the first time and they came out perfect. I added my chili oil to the soy sauce and sesame oil along with some brown sugar. My hubby said”Move Over P.F. Chang’s.” He always loved P.F. Chang’s potstickers so this is the best compliment. Thanks Chef for another great recipe.

  • As for why the pancakes are Peter’s favorite, it’s probably nostalgia… he likely grew up eating them and has fond memories with said pancakes

  • Wheatcakes being his favorite of aunt mays is a reference to the first ever Spider-Man comic book appearance when he goes into the kitchen and there’s wheatcakes on the table and peter calls them his favorite

  • I definitely thought when you started with the dipping sauce this was for pancakes and I was both confused and intrigued about what kind of pancake would have a soy based dipping sauce

  • I am going to try this. One thing I like to do is add a bit of chili sauce to the soy sauce/vinegar combo. It add an nice little zip that I love!

  • Why the hell was the maple syrup so water like bro it’s supposed to be more like honey not water that’s why you live in Canada sorry for that horrible maple syrup bud

  • CJ I’m surprised you would ask your viewers to use HOT tap water… in the past you have stated to never use tap water, due to lead and other potentially harmful trace elements in hot water heaters!

  • Thank you so much….have made these before and really liked half steamed half fried and your simple method of frying first then steaming makes so much sense. Also your folding technique will help my presentation which was my weak point. I have used brussell sprouts steamed first then added to the ingredients (because it is all I could find in the fridge) and the intense flavour really works with the other strong flaviours, to make them taste a little better IMO. About to harvest some ginger and get stuck in for lunch today. Thanks from Australia. RD.

  • My dough turned into glue probably because of too much water. Plus my dumplings turned out to be too chewy probably because the dough wasn’t rolled out thin enough. Plus the link for the recipe doesn’t work from this video:/

  • Awesome video. I got tired making these by hand and used a dumpling maker.:) @t I made Chinese dumplings. They are smaller than regular dumplings but so quick to make 39 of these heavenly bites. I made two lots and froze one lot. Pork, half cooked broccoli and fully cooked mushroom.

  • I have been CRAVING dumplings since Covid got out of hand. Figured I’d give it the ol’ college try…. and after pinching and pleating the dumplings to perfection, I went ahead and tried to throw them in the pan….long story long, I successfully started a fire in my kitchen and was too chicken-shit to try again so I threw them all away. ����‍♀️

  • See, not knowing anything about the Spider-Man game, I thought that these recipes were literally cooked inside a backpack. Somehow.

  • You said you froze the ginger, as a whole root? On another video (your future neighbors) they grated their ginger then froze it….. do you know if it would last about the same in the freezer, if it’s grated pre-freezing or to really last it must be in whole root form?

  • I am a chinese person. that is the improper way to wrap dumplings. other things are different too, but those are optional (scoop, wet rims, etc)

  • I know you’re probably not going to answer this question, but either way,
    What do you do with the food that doesn’t go into the Clean Plate Club?