Potstickers

[tnmtemerity]

Was that ginger from a jar - I've never seen fresh ginger that shade of yellow.

[GodHatesQuags]

as an aspiring chef (someday!!), i am in absolute love with youtube!! godDAMN i love to cook!!! and i love to learn from all of you!!

[shinim3gami]

Better alternative to blanching or draining the napa of moisture is to coat the chopped napa with vegetable or sesame oil and mix well. Now when you add salt to the filling, the napa won't make the filling mushy or watery. This ensures a juicy and flavourful dumpling.

[jackburton2009]

Looks good! You have a lovely figure.

[wf344242]

my mistake you say you add it your pork filling to the cabbage at 3:04 in the video..still sounds like egg rolls to me.

[wf344242]

What happened to the cabbage?I only watched this video because at the beginning you were chopping cabbage,,,I kept thinking sounds like she is making egg rolls..All pot stickers I have tried never had cabbage in them.

[dumb7890]

like i said can i come live with you i will cut the grass take out the trash and only be seen at dinner time :)

[shellylanette]

LOL I usually cook the meat first, just because I don't want all the run off from meat cooking inside of my potstickers...fat, excess water, etc, I think they always turn out better how ilovetocookalot does it! It was interesting to find out that cooking it first is not traditional though. Do the japanese make potstickers too? Or something a little different?

[rXcanadensis]

Cooking the filling of potstickers beforehand is a Chinese sin! ;) With the quantity you put inside them, cooking them for 10 minutes is enough for the meat to be done without any additionnal cooking... If you really are scared, you can boil the dumplings for a few minutes before cooking them in the pan. The filling will just get A LOT more flavour if it's only cooked once inside the dough pockets! ;)

[joufu10]

do you know of any other recepies for the filling like with like chicken or beef don't get me wrong I love pork. just not big on any cabbage or leeks thanks

[MikeofWyoming]

Potstickers are like pizza. Everyone has there own combo. The pork, ginger, garlic is the basic much like pepperoni is to pizza. You can play with whatever diferent combinations you like. The way you fold the filling and the way you prepare it makes it a potsticker.

[lc4372]

I saw you using the cast iron pan to cook the potstickers. So cast iron pan can be a really good substitute of non-stick pan?! I've been looking for a good sutitute of the tradtional chemical nonstick pan to cook beautiful potstickers but haven't found one. From your video, I guess cast iron is good choice.

[MzJaxin]

As long as a cast iron pan is properly seasoned it will perform just about as well as a non-stick skillet.

I always use at least a spritz of oil anyway.

[shellylanette]

Cast iron is awesome...well seasoned and it is practically non stick...I miss mine, but the are costly.  :(

[joshryker]

I've never been particularly fond of Napa cabbage. Would you please suggest any other possible vegetables that might make a still flavorful filling? I understand if the cabbage is necessary for the success of the recipe because of its texture or other qualities. Thanks!

[ilovetocookalot]

try leeks, just the white and pale green parts, clean them well and saute briefly in oil or butter -

[joshryker]

That is tremendous! I love leeks, and the only recipe I can ever think to use them is in potato soup. Thanks Maria! When I make these next week, leeks are on the menu.

[mmdghr]

yummm !!!

[ibechane]

did you brown on all sides before adding broth or did you just brown the bottom?

[ilovetocookalot]

just the bottoms ...but you cook the broth until it evaporates, and more browning occurs