Make juicy potstickers at home | Pan fried dumplings with a crispy skirt
HTML-код
- Опубликовано: 19 июн 2024
- I made this dish a little while ago for babe and there was a lot of commentary around the name of this dish. Yes, you can call them dumplings, gyozas or momos but the term potsticker (or pot stick) is the literal translation of the Chinese word for this style of dumpling. Enough about that, let’s start cooking these delicious bad boys.
Did you like and subscribe?
FOLLOW ME:
Instagram: @andyhearnden
TikTok: @andy_cooks
Facebook: @andy.h.cooks
Website with all my recipes: It’s coming!
Recipe
The below amounts make enough mix for two packets of dumpling wrappers. This recipe will make enough dumplings for eight adults.
Ingredients
- 500g pork mince (not lean!)
- 1/2 wombok cabbage
- 1 tbsp soy souse
- 1 tsp white pepper
- 1 tsp sugar
- 1 tsp salt (plus more for the cabbage)
- 4 garlic cloves
- 3 spring onions
- Thumb sized piece of ginger
- 2 packets of dumpling wrappers
- Oil for frying
- 3 tsp flour for the lace
Method
1. Start by cutting your cabbage finely and seasoning it well with salt, set aside for 30 minutes.
2. After 30 minutes, rinse the cabbage and water and squeeze out as much water as you can from it.
3. Grate your ginger and garlic very fine on a microplane.
4. Slice your spring onions very fine as well.
5. Mix everything for the dumpling mix together.
6. Fold your dumplings the same way as shown in the video.
7. To create the lace, add half a cup of water with 3 tsp of all-purpose flour and use this to steam the dumplings once you have good colour on the bottom. 
Хобби
you're not only an excellent chef, you're probably a better instructor. I mean that as a compliment of the highest order. calm, measured, you don't waterboard people with technical terms, and you truly look like you enjoy yourself. I greatly enjoy your videos and I hope all is well.
You put it exactly what I was thinking! I couldn't have expressed it as well. I like his enjoyment of cooking and eating, he obviously likes to eat, which a lot of chefs don't seem to do, and he doesn't act rude or sarcastic towards the audience, he makes you just want to get in there and start cooking!
Yeah. He is really great chef and awesome at explaining and remind stuff (like he remind us to not put too much salt since the cabbage already salt).
@@syrupuusabc5774
I was inspired to get in the kitchen and cook! I never do that! We have spent the last three years getting takeout, the pandemic kept my asthmatic husband away from grocery stores and I hate fighting my way thru them, so we just got in the habit of eating nothing or takeout. The good result is that we lost a ton of weight and got so tired of boring food that i jumped on tik tok and found this treasure! Now, we're back , cooking together and having fun doing new recipes...
Agreed!
waterboarding ???? its andy kiwi chef bro lol
looks phenomenal Jeff
Is there any cuisine you can't cook?! This is as authentic as you can get, especially the crispy bottom side! Amazing!
If you have it recipe, you can cook anything. He did a good job forming the dumplings.
@@wm6549 technique and methodology isn't something that comes across from a recipe. Andy is just a boss.
His butter chicken recipe was also surprisingly authentic. Although he slightly messed up by serving it with rice instead of naan.
That’s what chefs do for a living
@@skoolmedia he does look like he actively cook a lot of difference stuff. Most professional chefs would just cook what their restaurant are selling
Hands down best cook on social media. It's almost like therapy listening to you, easy to follow, well organised and you don't overcomplicate things with fancy terms and technical stuff. Keep it up!
I've always had issues with my folding technique. Watching the over the shoulder angle and the "pinch/fold' technique helps me understand what I might be doing wrong.
Yeah, he did a great job on that part.
Mmmmmmmmmmmm babe would be happy 😂
it's so amazing to see the appreciation you have for different cuisines! my amah (grandma) would be impressed for sure!
I can't tell you how much i prefer these long form videos. You explain things well and i really loved the several camera angles on the difficult pleating part
The amount of dumpling videos I’ve watched made and this video is the first one that has actually explained how to make and especially wrap them in such an easy to follow way. Thank you!
I love the way you explain the context/root of the word and then all the steps necessary with special tips. 😃
By far one of the best recipes I've ever made from youtube. The flour and water lace is a real game changer. Loving your videos mate!
Yeah, that's a new trick I wasn't aware of either.
You are a wonderful chef and great teacher. I've been learning so much and feel more confident. I have never done the slurry pan crisp, but will be making dumplings this way going forward. Great video!
This guy is a culinary ninja. Such great content.
Andy is the man, by far YT best and easiest chef to watch
I love how you instruct how to fold the gyoza. Perfect. I also love the way you improvise on ingredients to your cooking tools. It’s perfect for the home cook 💕
Looks amazingly delicious! Thanks Chef!
Thank you so much Andy for the recipe. My two kids are obsessed with pork gyoza and now I know how to make them ☺️
Hi Chef, your voice truly tells that it brings you joy when you're cooking 💕 Love your vids 🙂
Tried these today. Really nice - thanks @Andy Cooks Being left handed took me 1 or 2 to figure it out; I found keeping the fold on the outside worked best for me 😊
Long form content is my favorite. I love this.
Love the channel I feel like my cooking and wanting to cook different meals has increased so much since I've started watching
I'd still love to see you try your hand at at full Irish Breakfast too
Cheers chef
Love Pot Stickers! Thanks for the demo! I never knew how to create the lace!
WOW what a fantastic recipe, I must admit my first folds were uneven but as time went by I managed to get the hang of them. It is now a family favourite 😊
I just love how you speak to us home cooks. Real man with real, well reality.
Those look lovely! I love the crispy lace on gyoza😁
Thats the best dumpling video I've seen spot on, now I'm hungry
Excellent tutorial Andy. Really helped seeing it being shaped over your shoulder.Thank you. Happy Hour today.👏🏾👏🏼😋😋🧡
My man! That's a super detailed video. Viewers need this kind of content: Proper instruction, and clear step by step guidance. You should open a cooking class. Thanks a lot. I'm gonna put shrimp in there.
I did a mixofboth pork and shrimp and they came out fantastic! You just have to remember to cut up the shrimp first!
You're the best chef!!
Man i LOVE dumplings... in whatever format you give me. Its super comfort food.
Yummy!! I love potstickers. Thank you
Crying this looks so darn good!!
I must make these soon as I now have a huge craving .. Thank You Chef Andy ⚘
I'm currently madly in love with wontons/ potstickers and all things wrapped in dough. I found making skins for your wontons as easy as was making the noodles, 🥰 if you RUclips enough chefs you begin to understand your potstickers are the beginning of a beautiful relationship. You need a tandoori. Maybe not a big commercial one but maybe a medium sized one. I am really enjoying your videos . Thanks
Lace idea is brilliant. Thank you.
Yes chef! Thank you chef!
Brilliant instructor and a great dish 👌 Thank you!
You make everything look so easy beautiful dumplings yummy. I'm going to make this recipe 😋😋😋
The skirt or lace takes dumplings to a whole other level.
Thank you for sharing & wonderfully explaining every step 🙏
I just made these and they turned out awsome ! 🍻
You sir are a great ambassador of ur craft...I have truly enjoyed all of ur videos ...and those gyozas look unbelievable !!
You're the real legend Andy, I've never seen such a detailed explanation on how to make dumplings before, thank you
One of my favs. Now I know how to make it!
You are amazing. Can't wait to try your recipe 😋
Damn that crunch! The sauce looks delicious as well! 🔥🔥🔥
Top class as always 👍👏🏻
I really really enjoyed this long form video
I made these tonight, absolutely DELICIOUS!
Merci beaucoup Andy for the recipe 😉👍
As a gyoza loving Japanese, your gyoza looks awesome!!
Thanks Andy!
Amazing video! Thank you!
Those look so delicious.
You are a god! Love the presentation.
Your commentary is very helpful 👌
Yummy!! You're the best. I'm making this this weekend for sure 😄
I’m Japanese. How beautiful Gyoza dumplings are! The shapes are so good. It must be good taste too.
Why did I think this was for "babe" and it would be a 2 person recipe! AFTER I made the filling is when I noticed it's for 8 people!! 🤣 I have a TON of pot stickers now! Never tried this method but it is delicious! Nailed it again Chef!!!!
Yummy looks amazing Thank you for sharing chef Andy have a blessed day stay safe and healthy. I could eat the whole plant delicious. 😋😋😋🙏❤🙏❤🙏
Thanks for sharing chef! I love being educated by someone who cares so much!
Thanks for watching!
I'm going to give these a go tomorrow! Yum! 😋
Made that look easy and YUMMY!!
Fantastic that you keep the background music so quiet. It doesn't interfere when you're talking, but is there to fill the void when you are silent. Great editing too.
Ponzu is fantastic with gyoza
This is beating a dead horse but it can’t be said enough: watching your videos has really opened up my wanting to try new things in cooking. I used to just smoke meats but I’ve been venturing into cooking more “traditionally”, for a lack of a better term.
Thanks for the inspiration!
I love you andy cooks
I want to make some of these. Looks so good. Thank you
You’ve inspired me once again mate!
My mouth is watering, I love dumplings
I absolutely LOVE potstickers, but have never had them served that way… I’m definitely gonna have to try this!😊❤️
I'm going to make this tomorrow! i love your videos!
I’ve tried this recipe. It’s awesome
best all around chef I've seen yet
Wow... yummy!
I add shitake mushrooms, water chestnuts for crunch, and green prawns (at times). Must say I've never seen the "lace" bit added. I fry in oil, then add water, with lid. Remove lid, add touch more oil, fry till golden, flip onto plate and flip back again so they are upright. Interesting version Andy. Thanks , always good to see another version. Cheers from Katoomba
I am once again drooling🤣
Hi Andy and Babe ... I'm from South-Afruca and I love love love your vids. Thank you for sharing your knowledge and life with Babe a little bit. I love watching your videos. 😃
My son is 15 he loves these I normally buy them frozen tbh… but now I know how to make them fresh. Thanks Andy
That's a beautiful dumpling chef.
Looks nice! When talking about potstickers, I still prefer the flat and open-ends shaped ones. That’s how I distinguish potstickers from dumplings (or gyoza).
Love you and your videos and Babe.
Thanks for the recipe
Hope you enjoy
Wonderful
Hearing my name as you say "Olive, get out of the kitchen" really caught me off guard haha I loooove potstickers and showed this video off to my boyfriend. We are gonna make it later this week for our at home date night! Thank you Andy for all the amazing videos and shorts!!
I want to make this for a date night with my boyfriend too! We love cooking together 🥰❤️
Wait, you have "a home date night"??
I've been married for 35 years and never had a date night!! All this time....well, learn something new every day! Tommorow I'm announcing a new routine....I got a lot of dates to make up...if the other person doesn't want to do a home date can you get someone else? I have a lot of guy friends who would probably be interested....or another girl would be cool too...maybe I can just throw a party every week and invite everyone...right on!
narokulkhrem
Thankyou Chef .
2:10 - Yeah that's the tricky part. As you said, the dough is super easy to make as it's just flour and water. However rolling out the pancakes? My wife is able to crank them out quickly, but even amongst her Chinese friends she's one of the few who make her own vs. buying them pre-made like you do. You make the stuffing like she does in the sense that there are no exact measurements really needed, it's all instinct/experience. I've stuffed hundreds of these things but your pinch/push advice...wish I had you as a teacher vs. just "do what I do". :) You do a great job of going slowly so it's easier to follow along from several angles.
You only made about 30 in your batch, but honestly it's more efficient to make a 100 (or even 200) at a time as a family and then freeze the uncooked ones for later.
One other thing you could have mentioned is that traditionally jaozi are boiled, and if for some crazy reason you make more than you can eat, simply refrigerate them and make pot stickers out of them the next day, cooking them in the pan as you demonstrated.
This is probably the best and easiest to follow "how to" video for making pot stickers I've seen, especially for first time people. Thank you!
awesome presentation. getting hungry
Man oh man you are good. I know this is a long shot but I would love to see you do a grill cheese sandwhich. When I was in the navy I lived off those sandwiches. I would love to see you do a video of making some sort of over the top grilled cheese sandwhich. Thanks brother much love and love your work.
I think he has already done that in a video,but don't quote me on that,I remember seeing one recently.
Look very delicious 😋
I really appreciate the view from both sides as you showed us how to pinch and push the shell. I am having a full on love affair with dumplings in my post variation surgery life and want to make them myself. 👍🏻
Another mouth watering recipe from Andy bravo sir you hit the mark again….
Glad you enjoyed it!
Sounds yummy. Looks so pretty know I can do this . Ty Chef.
You can do it!
Glad I'm not the only one who has pans with missing lids!!!!
Never buying frozen gyozas or potstickers ever again! I'm making them. Thanks Andy!
He’s definitely rolled something that he shouldn’t have! 🤣 🍃 skills 🤣
Love your cooking CHEF...!!! Best regards fron Cancún, México, Earth.
great tip about the colander.
Can you post your home made chilli oil recipe please?
authentic