Perfect Potstickers - Easy Pork Pot Stickers Recipe

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/261153/Perfect-Pot-Stickers/

[@AndyCutright]

Have you tried freezing them after you form the pot stickers, before any cooking?

[@henlofrens8335]

Will you make shrimp scampi?

[@greatcesari]

Let it be stressed how important it is to thoroughly cook your pork, or steam it in this case.

[@olivermaneja5475]

Chef John.. I really like your humor! :D Thanks for making these vids. Really useful for everyone. #forkdontlie :D :D :D

[@jacobboucher6886]

Please either switch to METRIC or provide the recipe with both measurements , I absolutely hate using cups and tablespoons !!!

[@babishculinaryuniverse]

Yeah well you’re the Chef John of my heart

[@benallen2222]

Haha I knew you would comment!

[@atleast6jims852]

Binging with Babish The ship has begun.

[@JustNatax3]

I'M SHIPPING SO HARD RN

[@Habitt5253]

You will be collaborating with Chef John, wont you?

[@fufu_212]

Please, please make a colab!

[@weaselmaster98]

I love seeing Chef John's reflection in the mixing bowls.

[@KevinRoehler]

Who are you? Joe Biden?

[@SandiHooper]

weaselmaster98 me too-always makes me smile!

[@MarX8883]

Chef John is after all the Heidy Ho, of our KZbin Home Improvement show.

[@alphawolf7906]

@@KevinRoehler ??????🤦

[@zp944]

I like how in the reflection you can tell that in every one of his videos, he's never wearing a shirt

[@foodwishes]

People worried about dying from under-cooked pork, listen up. First of all, these days, you have an incredibly tiny chance of getting sick from eating under-cooked pork. It's a proven fact that eating a salad is far more dangerous. So relax. I've actually eaten pork tataki, where just the outside was seared, and the inside was raw, and it was fine. Having said all that, the small portion (less than 1 ounce) we put in the dumpling is way past fully cooked after the frying, steaming (which is intensely hot), and the second frying. I'll never understand why people are so terrified of under-cooked pork. Ask someone who works in an emergency room the last time they had someone with a case of pork poisoning rushed in. They'll be like, what?

[@kdoran709]

Food Wishes PREACH

[@thetoddsmith]

Food Wishes Yup! I remember one of my instructors in culinary school saying the exact same thing. The same people will also say perfect scrambled eggs are "undercooked."

[@tadmore254]

Food Wishes what I remember wasn't that you'd be poisoned but that you'd get worms from the under cooked pork- but it is quite possible that this is no longer the issue it was back in the olden days say before 1995 -haha

[@GageSmiff]

AMEN!!!

[@WiseAilbhean]

+food wishes Did you use lean pork? I made these before and when it cooked, a ton of fat pooled into the dumpling.

[@scasey1960]

Dry humor is the secret sauce of this channel - “cut the end off a broom handle, if you’re not married” along with the “irony” of using a non stick pan. All too funny.

[@DugnCarry]

scasey1960 1 like for trying! Good try!

[@jeromecarter1120]

Hella funny

[@MIgardener]

Every time chef John uploads, I immediately have to go to the store to get ingredients to make the dish immediately.

[@lordsali256]

Same. I got everything but ground pork!

[@kathconstance4684]

That's dedication. Cheers man.

[@lymh4850]

You used 2 immediately, meaning that you are really passionate? XD

[@ericfoster3636]

Same!

[@fagetaboutit4968]

dam u must good

[@josephvaldivia7647]

"plus you can actually rewind on youtube now" chef john pls

[@JoshTheWyatt]

HEY! Sick shout out to Binging with Babish

[@DanDSays]

"The binging with babish of your cabbage" I'm dead!! 😂😂😂

[@patjeudy5250]

Genius!!

[@1212puppielover]

after you cut up the cabbage, throw it in a ziploc bag with a little salt and shake it! it softens the cabbage and removes moisture so it binds better with the meat!

[@_Ekename_]

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

[@tamurmur]

Fork it, and fork it good.

[@angiemaq]

Tamera Howard 😏😊 I caught that too.

[@ivemcfallen9117]

Fork this pork just like you should

[@BLY99]

Fork it real good.

[@bryanjensen355]

Fork you.

[@soullessSiIence]

No

[@SCTyler]

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.

[@jelle7224]

Oh my god, a Binging with Babish shout-out! A Binging with Chef John collab is the thing I need most in my life right now.

[@douglasboyd4158]

Yes! I would die.

[@douglasboyd4158]

literally.

[@HiddenSunny]

In Korea, the dipping sauce is made using vinegar, soy sauce and (white) sugar, with additional flavourings such as minced ginger, spring onions, white onions and chili depending on how spicy you like your food, and the mandu/potstickers have other ingredients in them like rice noodles and tofu to really give them body and to balance out the intense flavours of the sauce and/or filling. It's actually pretty interesting to see how the different EAsians make the same dish, because they each have their own twist to the flavours.

[@jinxUKBK]

Did anyone ask u. I will ask though, what is your favourite sauce for dog?

[@finback2005]

@@jinxUKBK wow

[@Soeurdelune588]

@@jinxUKBK wtf is wrong with you

[@CplConundrum]

Binging with babish collab when??

[@Piterdeveirs333]

Sooner than later would be nice

[@WrathOfNolla]

That's gonna cause a great reverberation in the force.

[@TechnicolorMammoth]

Oh man that’d be amazing!

[@Xlebaking]

Why does he end every sentence like it’s a question?

[@Kolopaper]

Probably cause that's how his is

[@lovemyhomealot3461]

What do you mean?

[@graceamos5228]

He’s probably Canadian

[@boa9535]

grace amos: He does to be distinctive. It helps him keep viewers. He lives in San Francisco.

[@MadMinstrel]

People say he does this, but I can't really hear it. It's a distinctive style of intonation to be sure, but questions don't sound like that.

[@TheHelion1988]

Speaking of wooden spoons... Where is the freakishly small wooden spoon at? I miss it...

[@Em-uk8ew]

It's such a lovely friend and we all miss it.

[@jeanettewaverly2590]

I have faith that someday it will return.

[@CloudyDaze]

Legends foretell a great day when the spoon will return

[@AsteroidB6120]

Made this today with store-bought wrappers and cooked according to your instructions and it was a success! Thanks!

[@Ebbie08]

Some tips: Add water to your ground pork first, mix until well mixed and bouncy. This makes the pork super tender. This tip came from my grandpa with a lifetime of experience. Add salt to your cabbage. Give it some time. Use cheesecloth or a tea towel, wrap some in there and squeeze the moisture out. It’ll make the cabbage more crunchy in your potstickers. Yum. When rolling out your dough to become wrappers, if you’re more advanced, don’t roll the middle. Leave a “pillow” so you can roll the outside thinner and it won’t break as easily. Don’t use the rollers with handles. Like Chef John said use a roller with circumference of a broom handle. You can find these at any Chinese grocery/kitchen stores.

[@JustNatax3]

Alice Li I'm doing the same with the cabbage! :) and yesss! roll just the edges real fine and make the lucky 18 folds!

[@artemonstrick]

can confirm the "add water to the meat" technique. Haven't tried draining the cabbage.

[@ndbd9drn]

My grandma also added a bit of cornstarch along with the water

[@vickiesmith6207]

I think I know, But why no cutting the broomstick if you are married? Hum?

[@shinniex]

My chef uncle adds oil and water to make the meat tender and he's extremely great at churning out little pillow wrappers.

[@GayleDichazi]

"Fork this mixture, fork it good!" Kills me! Trying this recipe right now!

[@espyboy]

Yooo Chef John referenced Binging with Babish! Awesome

[@taipeipersonality]

Wife: “What are you laughing at so hard?” Me: “Cooking video.”

[@cutegirl8128]

Ooooo! Finally can make this myself instead of paying $6.99 for 6 from my local chiense carryout.

[@raecrothers1420]

cute girl Where I live in Mexico, I’m pretty sure the restaurant just buy theirs from Costco, which is where I buy the ones that I eat at home. Once I figure out how to make my filling perfect, I am never again buying these at a local restaurant!

[@melindacampbell801]

Same here I have a Chinese restaurant that's a buffet and you can do take out I found a loop hole. Well they get upset. When I go in and there's only like 6 there ill wait for them to bring out another tray. Well the messed with thier recipe they made the filling 50 percent so I can shake the dumpling and the little ball of meat moves. They are like you only get 1 thing if you call and pay 7.99$ for 8. I'm like no that's not fair. So I got to go to the buffet when they hopefully have more than 6 in the pan. Cause I know the second batch is not dumplings. It's dough

[@samk23596]

"The Binging with Babish of your cabbage" - WORLDS COLLIDING, MY HEART CAN'T DEAL WITH THIS

[@gracefortune8814]

Chef if you haven't already pleeeease contact babish for a collab. He loves your vids and he'd be stoked! Love the vid as always

[@ItsFadiSalam]

Grace Fortune omg I still remember u when u comment on my video 😊❤️

[@foodwishes]

Our people are talking.

[@gracefortune8814]

Food Wishes yayyy! You are the best ever

[@gracefortune8814]

Simple Cooking Videos still watching them =)

[@ThePrathamesh1995]

Yes yes, we will eagerly wait for this collaboration to take place

[@adrianlindsaylohan]

This is a good recipe. Here are some other things my family adds to our filling: sugar (to balance the saltiness of the soy sauce) white pepper (to give the fillling a bit of a bite) rice wine (to both moisten the filling and give smoother flavor) cornstarch slurry (to give the filling a bouncier and more juicy mouthfeel).

[@koalitycooking2782]

Thanks for the tips! :)

[@allykatt1849]

Yummy! Thanks! 👍😊

[@ashleighjaimaosborne3966]

Thank you. 😊

[@maplebones]

Try pure maple syrup instead of sugar. It's great anytime you want sweet, salty, and spicy hot. Great in salad dressings too.

[@sofiiaxoxo]

“Plus you can rewind in KZbin now” 😂😂😂😂 love it!

[@lilywei7388]

I'm Chinese, and I must say these look very delicious. This has my stamp of approval.

[@michaelreilly3513]

Did you use Bat or Pork?

[@louisabackstage]

@@michaelreilly3513 sir, im gonna need you to log off, before i report you to black twitter ;)

[@michaelreilly3513]

@@louisabackstage I have no idea what you're talking about.

[@rroberts7073]

What I love about this guy is the cadence I his voice and the corny jokes that he thinks that we miss. 😂😂😂 Love it!

[@snowieken]

"Because I want to show you the rest of this technique... And I'm starved"... it's indeed these little gems every now and then in between :)

[@NealKlein]

I once told Chef John that he's always coming up with these awful puns that I wish I had thought of first.

[@susannelson5232]

Jokes? What jokes? Hahaha!

[@bmx687]

"Fork this mixture and fork it good..."

[@luvlycan]

bmx687 what the fork ;)

[@andyluna2755]

"What kind of crazy person would plate this that side down?" Me: ...

[@maxcreating6329]

I love how Binging with Babish and Chef John have both made reference to each other 😂

[@onetym282]

Man, I made these last night. And they were quite literally the best pot stickers I've ever had. And I've had some awesome pot stickers. Mine were no where near as pretty as chef John's. In fact, I made mine about twice the size. Although I thought I'd made the pastry lumpy, the 30-minute rest made it as smooth as silk and easy to work with. Gosh I can't say how delicious these were. Way better than any restaurant I've been to.

[@theyconsiderthis]

Oh snap BWB represent!

[@combatmako]

Is there no corner of the Planet not subject to your mastery?? ✌️❤️😁

[@bradfordly6687]

Chef John, your videos are great and inspire me to continue improving my culinary skills at home. Cooking has become one of my most treasured hobbies so thank you for helping me and countless others pursue a most rewarding passion. I cannot wait to try these, I actually have never been much of a fan of pot stickers myself, but my mother and brother love them so I will be making it for them. Cheers!

[@poppykok5]

Brad...What a kind, LOVING son & brother you are...Cheers back "atcha"... : )

[@theresebrandser]

“Which you could make... by cutting the handle off a broom... if you’re not married” *laughed for five minutes straight* 😂

[@danieltsmoke]

*1:14** Lol! I asked him today if he ever watches your channel! That's awesome.*

[@Tyrone-Ward]

Dan Smoke did he reply?

[@rob11s]

He has said in one of his videos or maybe his Reddit AMA that he's watched all of Chef John's videos :)

[@lightriver7860]

Pretty sure he also made a chef john reference in his video lately ;)

[@matheushubner4888]

He Did :)

[@bucyrus5000]

Babs leveled up! Chef John mention is epic.

[@gazellepop]

Add some finely sliced ginger to the vinegar dipping sauce... It will taste even better with it

[@yadidimeanmaine]

sometimes I add gojuchang to the soy sauce dipping sauce!

[@insaimp]

OH MY GOD THEY REFERENCED EACH OTHER

[@undercoverconman]

When did Andrew Rea reference Chef John ?

[@bearhood2004]

His voice is soothing and a very talented person. So many various dishes he made from different parts of the world. Thanks A million, Chef!

[@telanore5270]

Omg I'm so happy you made this video! We don't really have many places that sell dumplings on takeout here in Norway, but I tasted them in Sweden, and I just absolutely can't get enough of them. And now, finally, I have the power to make them myself!

[@kfl611]

you can make lots of them and freeze the uncooked ones, then cook them from frozen, it just takes a little longer to do and a little more water and steaming time, if starting from frozen pot stickers.

[@Bookbagbenny]

Idky but when you narrate, it reminds me of Danny DeVito’s narration in Matilda

[@pedrogarcia238]

Shaggy Dough remembers me of Rickon's poor wolf; Shaggy Dog

[@tcmac8927]

Well as much as I enjoy watching the video the pot stickers came out pretty bad. I'm used to working with dough. I make pizza and bread all the time. But this dough was too thin and delicate so there was no way I could shape these to look decent. Tasted ok. But the filling was a bit bland. I'm going to add some seasonings and use wonton wrappers to finish up. Sorry but this one was a lot of time (nothing easy about it) and disappointed.

[@mahreenanwer2588]

Yo chef I'm early again. Reply with something sassy 😂

[@foodwishes]

You need a comma after "Yo."

[@mahreenanwer2588]

Food Wishes hahaha 👏👏👏👏👏

[@accountnamewithheld]

Hello chef John! Made these with roast chicken instead of pork. They were great, but jeez, took me 2 hours from start to eat time! Also, this recipe is for A LOT of dumplings, I made over 20 from these quantities. Best done when you're feeling ambitious! Good luck!

[@lesliejohnson2982]

Quick dough processing question - Would it matter if you rolled out a huge sheet of dough and cut circles out? Seems easier than rolling them all individually.

[@aurascae]

Try flattening each small piece of dough a little bit then rotating the circle as you roll out the edges (its confusing) but it's more evenly flattened. The thing you mentioned might work, but the sheet of dough has to be very very very thin.

[@mamacrafts6211]

Yummy! Thanks Chef John. I make Gyoza all the time, with pre-made wrappers as well as homemade like yours. For those worried about under cooked pork: I have boiled these dumplings (with homemade wrappers) until they float, then drain on a rack til slighly dry 15 minutes then you can pan fry to crispy. Personally I let the boiled dumplings cool then freeze in ziploc bag for frying later. I like the chewy texture it produces. I add water and potato starchor flour to meat mixture as well as an egg. I also blanch my cabbage or bean sprouts, squeeze excess water first. I hand stir in one direction until mixed well. Don't know why that works but I Saw that on a Japanese cooking show. It comes out very moist and delicious!

[@FatNebraskaMom]

I was extremely worried about under cooked pork!!

[@JJmeep]

“It never hurts to put in a nice shake of cayenne.” The Anthem of Chef John XD please make an apron or shirt that says this I would buy it

[@lostsol7613]

An apron that says "just a touch of cayenne" lol

[@badassmother1426]

@@lostsol7613 I do this. It's an excellent, never fail cooking tip.

[@gerardhaubert8210]

Do I need to give the dough the “Poka Poke”??

[@scottvogel8477]

I would recommend the old poka poka. ;)

[@optimistichorizon]

I bust a gut laughing out loud multiple times on everyone of your videos. You have the best sense of humor and delivery of jokes. 99% of known comedians can't hold a candle to you. Keep up the great work!

[@realeques]

lmao what is wrong with the TONE OF HIS voice. he pronounces every SENTENCE LIKE this. Anyways, i LIKE THE recipes.

[@tammi67able]

I love potstickers!Man these look good!

[@katherine3360]

I love Chef John. I always watch his videos when I need to relax and he always makes me feel less anxious.

[@maplebones]

Love will do that.

[@halsti99]

i might binge with babish, but i also jumble with john ..jolt with john? ... Joke with john? ... do you even write john with an h?! why does rubbing styrofoam sound so freaking awefull?! .. i think im hungry again! THANKS JOHN!... or jon .. whatever

[@poppykok5]

How about..."Do dishes with John"... : )

[@Tomanna]

Haha

[@LBrobie]

how 'bout "jam with John"?

[@cynthiahawkins2389]

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.

[@chuckdontjudge]

Hi Ms. Cynthia, Do you have any advice if your dough is too dry, like how to correct it? Do you have to start all over?

[@Paul_K_]

if you don't want to overmix the meat, why not mix all the other ingredients separately before adding them to the meat? It seems like that would cut down the amount you work the meat by a lot.

[@foodwishes]

Not a bad idea.

[@theheyseed]

Chef John You are not my Father, but I love the dad jokes. My girlfriend lives here so I'll only cut off part of the broomstick.

[@PinkHachi]

My favorite chef making one of my favorite foods, this is a good day.

[@dgdigital2659]

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.

[@Mrmonolitas]

When i make dumplings. I do roll whole dough at once and then cut circles with big glass. left overs i reroll and do it again, till very little left. What do you think Cheff John? And i do boil them! But i will try this method of cooking, looks very interesting! Thank you!

[@funkiebutch9690]

You can do that with the dough, but I think the main reason people cut it into small pieces before roll is to avoid the dough becomes dry and form outer layer skin. I guess you can just put it back in damp towel while filling the dumplings. You can always boil it but chef john wants to steam it to get the crust on the bottom.

[@peterpawinski4914]

I started doing these today using the "roll each little ball of dough" method out, but then just said, ah, screw this, and rolled a few big sheets out and cut them with a glass like I do when I've made pierogi. I really didn't see or taste any difference between rolling them out individually vs rolling them out in bulk and using a glass or cookie cutter. If anything, the glass-cut ones looked much better and were easier to deal with, as they were all uniformly sized circles.

[@drsingingeagle]

Thank you so much, Mr. Chef! That was great review - Now I remember how to do it! By the way, you have a very unique speech pattern.

[@poppykok5]

Ok...GREAT...DILEMMA SOLVED...How to "bribe" Family to willingly shampoo ALL the carpeting on Sunday...Saturday, prepare for them (for what it's worth, we're an AmerAsian Family...grins) a BIG platter of *ROCKSTAR* Chef John's "Perfect Potstickers" ...Ahhh...There will be Peace & Harmony for all... LOL Thank you Chef...

[@annechovy7146]

“To that we will add a nice pinch of cayenne” - Chef John on every single recipe

[@linochka64]

Hello Chef John, can you come cook for me at my house

[@ThirdOfJune4444]

The TV show "Supergirl" brought me here. Living in Maritimes Canada, I never heard of potstickers before. Looks so good! Thank you for showing these easy steps.

[@kyle7412]

I'm a simple man. I see potstickers, I click like

[@vitaly6312]

So far I’ve tried this recipe with ground Turkey, beef, venison, and then I’m doing some soon with Elk. All of them are absolutely delicious. Super awesome and versatile recipe.

[@adamwarlock8263]

babish!!! cabbish!!! i bet you guys both like sativa with pale ale for a party. just a hunch

[@membear]

Taco meat pot stickers would be good, that's my easy go to meat for fillings.

[@ItsFadiSalam]

What’s the difference between dumplings and popsticker, I feel like they’re the same but different shape

[@cameronknowles6267]

Simple Cooking Videos potstickers are steamed but crispy on one side and dumplings are only steamed

[@ItsFadiSalam]

Oh okay thanks

[@Banzybanz]

Dumpling is a category of hundreds of dishes which have some kind of filling inside a dough wrapper that is steamed or fried. Potsticker is a special kind of dumpling. Bao, gyoza, momos, etc are also dumplings.

[@avaa22]

I made these with the help of the video and link and they turned out great! Loved them 🎉

[@robinson52d]

Awesome to hear coming youtubers shouting out other cooking youtubers

[@DugnCarry]

“Fork it good” equals LLLLLOOOTS of compliments

[@ouichtan]

Hey just a little suggestion: I have made potstickers for a few years and my recipe is identical to yours except for one thing: shaoxing wine. Add 1 tablespoon of shaoxing wine to your recipe and they'll be even better!!! I usually add a tiny bit of flour to make them silky smooth but it's optional. You sir are an amazing cook !!!!

[@kylemeyer4266]

yes! i like to add a little sugar and white pepper to my basic dumpling too.

[@ouichtan]

KYLE MEYER You're right I usually put a bit of sugar too. But I've never put white pepper in it. NICE!!! I shall add that to the recipe. Always good to learn from others

[@iagreewithyou3478]

I tried to cook this in the middle of the night. Bad idea. 😅

[@VillageFoodsChannel]

Wow .. love watching from India ❤️

[@VillageFoodsChannel]

Yummy

[@bluesb1158]

Just my type of food chef....not over mixed just well forked

[@chokkan7]

Chef,I was very impressed with your handiwork, as always, but, if I might, could I offer a couple of tips based upon thirty years of watching my beautiful wife make the best gyoza ever?1. Instead of green onion in the mixture, use garlic chives, very finely minced...you'll have a much better texture and flavor.2. Substitute ground fresh shrimp for one third of the pork...it will still be 'pork' dumplings, but will taste much better...3. Less soy sauce in the mix, but use a little salt instead.4. If you use cabbage instead of hakusai (Chinese cabbage), mince it very finely and sauté it a bit to release some of the liquid before incorporating it...you'll get a better texture and flavor.5. You're right to go easy on the sesame oil in the mix, but add a drop or two of hot sesame oil to the dipping sauce...it will be much better.Thanks for putting up with my insolence...

[@lauracunningham2645]

chokkan7 - lol insolence? Chef John would never think that. I believe he tries to keep ingredients down to a more achievable level for the average viewer. I grow garlic chives, so no problem; but ground shrimp and Chinese wine (as others suggested) are tougher to come by when you don't live metro. I know, as I have. But we all appreciate the suggestions and modifications. Thank you! Just FYI Anyone: Pastry chefs use the 8" no handle wooden rolling pins and they are available lots of places now. They're good for crushing and bruising, too.

[@kaitlynnvv]

chokkan7 e

[@kaitlynnvv]

chokkan7 was

[@sharonsolana]

chokkan7 I have a favorite video from a Chinese restaurant. There is no recipe nor written measurements. I made the recipe once, and it was fabulous! The second time, I must have missed the proper measurements. Would you please help me? I can pay for your help via PayPal.

[@Soul-Nate]

Good tips!

[@mrjaysahli]

Fork it, Fork it good! 🍴😋

[@susanbataju]

lets go Binging with babish with cabbage!!

[@inkslinger6156]

Chef John you are awesome. I always enjoy your videos. Thank you

[@Blank-lh2hn]

Reminds me of Polish pierogi, but steamed and with better filling

[@theresa4bar]

Hi Chef John, I've been watching your KZbin channel for years now, but have never commented until now. My husband and children compelled me to write and thank you for this amazing recipe. We live in a small town near Barcelona and really miss the Chinese food we could get in the US. So, making these incredibly wonderful potstickers made my day. FYI, I used buttifara instead of ground pork...it's a little spicier in one batch. In the other, I used ground chicken and turkey mixture for my daughter and her boyfriend, as they do not eat red meat. Both potstickers came out better than PF Chang's in the US. So on behalf of my family many thanks to you for thus recipe. If you ever are inclined, we would love your recipe for "honey walnut prawns with garnish of honey dew melon." I am determined to make that too. One of your favorite fans, Terry

[@andthecowsaysmoo4]

Moist moist moist

[@Teetsfortotsxoxo1]

It's so true! Not everybody is too happy when they first get to a party but give it some time and everything comes together. MAIN reason you let ingredients sit together.

[@davidtobias1665]

Interesting, why would you stop at 7 ?

[@jeanettewaverly2590]

Because he doesn't want us to see the other three dozen he devoured off-camera.

[@gerardjones7881]

Jeez mix the dough first, it rests as you make the filling. This poor guy has never worked in a kitchen. Add a spoonful of cornstarch to prevent the excess liquid going all over your clothes when you bite into it. The cornstarch will keep all the juices in the meat and prevent rubbery pork. My wife is chinese and thats how its done.

[@MrSilasgreenback]

Gerard Jones, Thank you very much for this regarding the cornstarch. I've made these three times and there's always a few drops of liquid running out. I came back to the video to post a question, suspecting cornstarch would be the answer and I'm certainly going to give it a try next time I make these delicious dumplings.

[@emily8589]

My family doesn't pinch and fold potstickers this way. I learned from my grandma how to make a pleated fold to seal it. This way is simpler for beginners though! Good intro

[@0mnicide]

*high pitch inflection in every other word*

[@anik26]

wHy DoEs He TaLk LiKe tHiSsSs

[@GochisouJapan]

It's easier to get some gyōza skins (made out of rice flour and water) , make the filling, then fill and fry them in a little sesame oil, throw in a slurry (potato starch) then steam them like that with a lid over your frying pan. The tops get shumai-i, the bottoms get crispy, and you will get the classic potsticker look that way.

[@yadidimeanmaine]

This is how I make them! They're in the frozen section of my local Asian market. Also, I put shredded carrot in my filling.

[@shammerHammer]

People are worried about the pork? I'm worried about pouring water in steaming hot oil. Jesus, that's how fires are started. Be careful, peops!

[@osvaldofranco9036]

Dammit shelf John, stop calling the delicacys the Chinese stole from Peru anything other then "Chinese food"...you've been warned!!!"...,LMFAO!!!😆😆😄😂😂😂🤣 please Keep up the great work's!!!

[@thecarebearstare5980]

I don't know if this is because I'm really stoned or not but he sounds like Seth Rogan

[@benmccormick5432]

Thank you so much for every single recipe you add, John! You're truly amazing at what you do!

[@fanfaretloudest]

It's ironic that before this video there was an ad for some (not homemade) processed Asian Noodles food.

[@mrtodd3620]

When I was in China, they would roll the dough mostly on the edges, leaving it thicker in the middle. That way it would stretch around the filling and end up being the same thickness throughout.