More than once, Peter Parker takes a ‘swing’ (sorry) at hanging up the web shooters in favor of a skillet and spatula. And without wishing to spoil the entire game for you, he apparently makes a hell of a curry. Can he, however, atone for his failures in dumpling-and-wheatcake-making? Let’s find out! Recipe: https://www.bingingwithbabish.com/recipes/spidermanbackpackrecipes. Dumpling wrapping technique: https://www.youtube.com/watch?v=YAcMQWqVln0. Music: “Juparo” by Broke for Free. https://soundcloud.com/broke-for-free/. Check out my playlist of preferred cooking tunes, Bangers with Babish: https://open.spotify.com/user/easybakeandy/playlist/04Gp926I7HFqBLVDI2eRJI. Binging With Babish Website: http://bit.ly/BingingBabishWebsite. Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite. Patreon: http://bit.ly/BingingPatreon. Instagram: http://bit.ly/BabishInstagram. Facebook: http://bit.ly/BabishFacebook. Twitter: http://bit.ly/BabishTwitter. https://www.bingingwithbabish.com/podcast/. Apple Podcasts: https://itunes.apple.com/us/podcast/bedtime-with-babish/id1327655367?mt=2. Soundcloud: https://soundcloud.com/bedtimewithbabish. Stitcher: https://www.stitcher.com/podcast/bedtime-with-babish?refid=stpr
Modern Asian Cooking with Kwanghi Chan. Pork & Scallion Pot Sticker Dumplings with Kwanghi Chan. Kwanghi’s recipe for the ever-popular pot sticker dumplings is delicious and easy. You can also try different fillings like chicken mince or prawns.. We hope you enjoy the series. This is another great series with easy to make recipes that taste amazing! Get the full written recipe instruction here. https://www.ilovecooking.ie/food-tv/pork-scallion-pot-stick-dumpling-kwanghi-chan/. _ A bit more about Kwanghi…. Born in Hong Kong but raised in Donegal, Kwanghi spent every day in the aroma of his family’s Buncrana-based Chinese restaurant. For over 30 years he has worked as chef, creating revered dishes, and observing the evolution of trends in Asian cuisine within Ireland and Southeast Asia.. From his regular trips to the likes of Hong Kong, Japan and China, Kwanghi recognised that the true potential of Asian food was not being realised in Ireland. In fact, in many cases it was worlds apart.. Combining the best of Irish and Asian ingredients has allowed Kwanghi to develop new tastes with a local twist.. _ We would love to see all your recipe creations feel free to tag us & follow us on. Facebook @ilovecookingireland. https://www.facebook.com/ilovecookingireland. Twitter @ilovecookingire. https://twitter.com/ilovecookingire. Instagram @ilovecookingireland. https://www.instagram.com/ilovecookingireland. If you happen to be in Dublin, we definitely recommend a meal at Bowls by Kwanghi Chan on Marlborough Street. https://www.bowls.ie/
Pork & Shrimp Potstickers and Dipping Sauce Full Recipe and Directions:. https://justonebiteplease.com/2016/05/12/pork-shrimp-potstickers/. ———————————————————. Pork & Shrimp Potstickers and Dipping Sauce Savory plump little dumplings that are pan-fried and steamed to perfection.. Served with a sublime dipping sauce.. Don’t forget to “LIKE” and ‘’SUBSCRIBE” to my channel.. ———————————————————. “Just One Bite, Please?”. Blog: http://aramon65.wordpress.com/blog. Facebook: http://www.facebook.com/justonebiteplease. Instagram: http://www.instagram.com/justonebiteplease. Twitter: https://twitter.com/just1biteplease. ———————————————————. Purchase on Amazon: Anchor Glass Bowl Set; http://amzn.to/1YnElOU. Rubbermaid High Heat Rubber Spatula; http://amzn.to/1T9Hfsf. Cuisinart 14-Cup Food Processor; http://amzn.to/27grPXz. Round 17-inch Wood Cutting Board; http://amzn.to/1T9HweL. Cuisinart 7-inch Santoku Knife; http://amzn.to/1T9HELe. T-Fal Nonstick 12-inch Saute Pan; http://amzn.to/1TAVYGW. ———————————————————. Ishikari Lore by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/). Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100192. Artist: http://incompetech.com/. Wheels by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/). Artist: http://audionautix.com/. George Street Shuffle by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/). Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300035. Artist: http://incompetech.com/
SUBSCRIBE for new videos every Sunday http://bit.ly/carinayt. So if you would like to learn how to make Dumplings then just follow this Dumpling Recipe.. More Dinner Recipes https://www.youtube.com/watch?v=NgPJVJDsySM&list=PL5CBaQ3nMr6HntxDIujDDn9YmV4HtFBT6. If you like this video and found it helpful don’t forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _. ABOUT. Hi I’m Carina, thank you for watching one of my videos! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _. SOCIAL MEDIA. INSTAGRAM http://instagram.com/carstina. FACEBOOK https://www.facebook.com/carstinaxx. PINTEREST http://pinterest.com/carstina/. TWITTER https://twitter.com/carstina. EMAIL [email protected] TUMBLR http://carstina.tumblr.com/. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _. EQUIPMENT FOR THIS RECIPE. Chopping Board. Chefs Knife. Mixing Bowl. Microplane. Frypan. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _. PORK AND CABBAGE DUMPLINGS RECIPE. 1 Cup Shredded Napa Cabbage. 500g | 1 lb Minced Pork. 1/4 Cup Sliced Scallions | Green Onion. 1 Garlic Clove. 1/2 Tbsp Ginger. 2 Tbsp Soy Sauce. 1 Tbsp Sesame Oil. 20-30 Dumpling Wrappers. 2 tsp Oil. Add the dumpling ingredients together in a medium sized mixing bowl and mix until well combined.. To wrap the dumplings wet the outside of the wrapper.. Add 1 tablespoon of filling to the wrapper and fold over and pinch the top centre together.. Fold one side of the dumpling over and press into the other side and repeat until the whole dumpling has been folded.. To cook the dumplings heat a medium sized fry pan over medium heat and add the oil.. Add the dumplings, leaving a space in between so they don’t stick together.. After 5 minute add a 1/4 Cup of water to the pan, turn the heat to low and place on a lid and cook for a further 5 minutes or until cooked through.. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _. MY FAVORITE COOKING EQUIPMENT. Chopping Board http://amzn.to/1UTwTfF. Chefs Knife http://amzn.to/1UTx0bl. Piping Bag http://amzn.to/1MRnrSv. Piping Tips http://amzn.to/1MRnyxh. Stand Mixer http://amzn.to/1SljeYV. Hand Mixer http://amzn.to/1UTxcas. Blender http://amzn.to/1WWfb9r. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _. iHerb http://www.iherb.com/ Use the code PJQ118 for $10 off your first order.. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _. CAMERA EQUIPMENT I USE. CAMERA http://amzn.to/1Us4zBh. LENS http://amzn.to/21SnzYN. LENS http://amzn.to/1Us4FJ2. TRIPOD http://amzn.to/1pZYrE3. EDITING SOFTWARE http://www.apple.com/final-cut-pro/. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _. Disclaimer Some of these may be affiliated links.
Learn how to make Perfect Potstickers! Visit https://foodwishes.blogspot.com/2017/10/potstickers-for-when-you-cant-decide.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pork Pot Stickers recipe!
The traditional Chinese potstickers are made with pork and cabbage, but my 6 years old son is a picky eater and doesn’t like texture of the cooked cabbage. I created my own version of the healthy potstickers loaded with lean protein and world’s healthiest foods like spinach, fresh ginger, garlic, onion. The potstickers have a nicely charred surface, they are thin, tender, delicious and comforting. Also, they are very easy to make. The whole process of making 50-60 potstickers including filling preparation doesn’t take more than 1 hour. Of course you can make the potstickers wrappers from scratch and seal them by hand, which will take much more time than 1 hour, but using 100% all natural gyoza wrappers and potstickers press will save you lots of time and your potstickers will be as delicious and mouthwatering as one made completely from scratch. I recommend making potstickers in large batches and freezing them for later use. This recipe makes 50 60 potstickers.. Turkey and Spinach Potstickers (dumplings). Ingredients: 1lb. lean turkey ground. 1 package (10 oz.) frozen spinach, defrosted and most of the water squeezed out. 4 green onions, finely chopped (about ½ cup). 2 tsp. fresh ginger, pureed. 2-3 cloves garlic, minced. 2 tbsp. light soy sauce. 1 tbsp. sesame oil (any other oil will work as well). 1 tsp. dry cilantro. ½ tsp. ground black pepper. 1½ tsp. kosher salt. 1 2 package(s) gyoza wrappers (potstickers). Sesame oil for frying. Filling Prep: 1. In the big bowl add the following ingredients: turkey, spinach, green onion, ginger, garlic, soy sauce, sesame oil, cilantro, black pepper, and salt.. 2. Mix well to combine all ingredients.. Assemble: 1. Place wrapper on the middle of the potstickers press. 2. Brush edges of the wrapper with cold water. 3. Place a heaping teaspoon of the filling in the center of the wrapper. Fold the press and press firmly (Do not overfill potstickers).. 4. Place completed, ready-to-cook potstickers on a baking sheet and cover with a clean dry towel, while you finish assembling the remaining potstickers.. If you want to freeze portion of the potstickers, place them on the cooking sheet lined with wax or parchment paper. Freeze potstickers for an hour and transfer to a ziploc bag. When cooking the frozen potstickers, add 1-2 extra minutes to the cooking time.. Cooking: 1. Put 2 tbsp. sesame oil in the large nonstick skillet and heat on medium-high couple minutes. Add potstickers to the skillet with flat side down. They can touch one another, but should still sit flat in one layer.. 2. Cook about 4 minutes, or until bottoms are golden and crispy.. 3. Reduce heat to low and carefully add 1/2 cup hot water to the pan. Cover and simmer until liquid is absorbed approximately 4 minutes (add more water if it evaporates to fast).. 4. Uncover potstickers, return heat to medium-high and cook for another minute, until bottoms are crisp and brown and water evaporates.. 5. Transfer cooked potstickers with brown side up to a platter (brush platter lightly with the sesame oil before transferring potstickers).. 6. Repeat cooking remaining potstickers.. 7. Serve hot or warm, with sauce.. Dipping Sauce: 4 tbsp. soy sauce. 2 tbsp. rice vinegar. 1 tsp. chili oil. 1 green onion, finely chopped. Eat healthy and have fun cooking!
We’ve asked the fabulous Dumpling Sisters to share with you their very own family recipe for how to make Chinese pork dumplings. Perfect little parcels of flavour with a sticky bottom and a sweet & spicy sauce. Yum yum yum! The Dumpling Sisters have their own channel with loads more dishes for you to try: http://goo.gl/Pyisav. Get the recipe here: http://goo.gl/3yxMGV. What Chinese food do you like to cook & share? Let us know in the description box below, we’d love to hear from you.. Recipe here: http://goo.gl/FJpoz8. Links from the video: The Dumpling Sisters | http://goo.gl/ngVUon. More Food Tube videos | http://goo.gl/yCWM0w. For more nutrition info, click here: http://jamieol.com/D3JimM. Jamie Oliver’s Food Tube | http://goo.gl/EdJ0vK. Subscribe to Food Tube | http://goo.gl/v0tQr. Twitter: https://twitter.com/JamiesFoodTube. Tumblr: http://jamieoliverfoodtube.tumblr.com/. Facebook | http://goo.gl/7R0xdh. More great recipes | http://www.jamieoliver.com. #FOODTUBE. x
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.
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.
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
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
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!
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?
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!!
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
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. ����
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.
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…
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
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!
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.
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
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. ����♀️
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?
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?