Whole Shrimp Potstickers - Food Wishes
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- เผยแพร่เมื่อ 24 ก.ค. 2024
- I love potstickers, and while the traditional pork filling we featured in our video is amazing, sometimes you’re in the mood for something different, so I decided to go with shrimp, and to see what would happen if I left them whole. What happened was awesome. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/283...
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
OMG, our first typo ever! POSTICKERS?
Now you have spelled them like most people pronounce them HA...
The grammar police 🚨 are looking for you Chef 🤣
The whole is greater than the dim sum of the parts
16/20 is the best size.
Your channel has been forever sullied.
Chef John living on the edge...kneading dough with a black long arm shirt...
😆
Lmao😅
Tip of the hat to This Old Tony
@@lindainparis7349 niiice! And very true
In and out of dough he dips
Hairless hands but only fingertips
The dough stays cool
And won't get tough
Not a fleck of flour will dust his cuff
I have been watching this channel for 9 years (since the rum balls episode) and this is the first time I have seen him scarf down the whole demo dish. Wowsa. They must be good!
I was getting nervous we got so far through the video without an “after all you are the... of your...”.
I am glad I am not the only one who experiences this.
You are the Forrest Whittaker of your Whole Shrimp Potsticker
He's been doing that a lot lately...
Chef John casually cleaning up the dish really embodies potstickers.
...and he distracted viewers by talking a lot while he finished them all off! Hehehe! First time he did that, I think 🤭
Double-dipping matters not
One person, one dish, he ate the lot!
I like the way the dough crimps
Concealing those tasty shrimps
The dip and sip had saved
What the bite and suck caved
And runs for seconds (not limps)
@@wiggelpuppy5474 wow!
@@wiggelpuppy5474, Wow! Good one.
I suck at poems
The best that I can manage
Is a damn haiku
You can add a mixture of corn starch to the water to give that lovely crispy texture.
Which part should i add the corn starch ?and how much
@@isabelfigueiredo6271 it's like 1tsp corn start to 2-4 tsp water. add it when the potsticker starts browning. If you want both sides browned, brown one side first to your liking, flip, add the corn starch, and cook until desired browning.
If only one side, brown it, then add 1:2 starch water mix and cook until the "skirt" is to your liking.
I use less since I cook for just myself. If youre making a large batch play around with the amount.
@@traaaaan Thank you so much !! Trying this tonight
Nice! Of course, pre-made wrappers can save a lot of time, and I think a dash of fish sauce adds a lot to the marinade, but hey, that's just me. Love it.
Hey, that's just you cooking! 😉
Hi!! Chef John is basically one of my idols, but Asian culinary technique is a personal jam for me, so let me add TO his vid (not take away!!) with some extra tips:
For dumpling dough, you don't want to use AP flour if you live in the US. The dough needs to be 10-12% protein to get the texture you're after. This means you can either purchase dumpling or noodle flour from your local Asian market for a bajillion dollars, OR, use Pillsbury Bread Flour, which comes out to exactly 10% protein. If you're going rogue and shopping, just look at the serving size of the flour and then the protein amount -- if the serving size is 30g, for example, and the protein amount is 3g per serving, then you're at 10% and good to go!
Number TWO -- if you've kneaded your dough into a ball and it's *crazy* hard to knead, cover it up and let it rest for like 15 minutes and come back! You'll find a soft, pliable dough ready to go. :)
Third tip is not a tip, but rather an intermission -- leaving the shrimp whole is something I've never thought of, and I love it. Can't wait to try it. Love you Chef John!!
ACTUAL tip #3 -- if you're going for fantastic wrapper consistency, then you want to roll it out into a disc using a standard Asian dumpling wrapper technique. You'll use a small(er) rolling pin and roll the disc at the edges, towards the center, as you rotate the disc with the hand that's holding/rotating the disc itself. If that doesn't make sense, look up a "dumpling wrapper" recipe on TH-cam to get a visual representation. It sounds a little pedantic, but what happens when you do it this way is you get a thinner outer edge and a fatter middle. It's valuable because the thinner edges mean that when you crimp/seal the dumpling, doubling up the outer edges ends up making it about the same thickness as the center on which the filling is resting, finishing with an even thickness all around.
There are actually a ton more traditional techniques for getting a perfect dumpling/qyoza/potsticker! Including temperature regulation, if you choose to boil them, by actually pouring cold water into the boil to drop the temperature 2-3 times during cooking. And how to develop the meat texture in more traditional fillings!! It seems so simple but it's an ART! and it's beautiful.
Thank you so much John for the filling recipe. Can't wait to try it.
that dipping sauce also does great when you add a little honey or brown suggar, but be careful to not add too much
Exactly what l did👍👍👍
This is waking up the mad scientist in me. I’m going to wind up making potstickers 🥟 out of all kinds of fillings. Thanks for the inspiration Chef John! 👍🏼❤️
😄ahaha me too. So far I have tried filling in all meats and fish combos. But I have also tried Mac n cheese it was very umm taste buds spoiling 👀💙
Having made tortellini with potsticker skins before, I'm now wondering if I could fit a small shrimp in that curved bit you get with tortellini.
You rascal! Probably. I've even made pierogies with them. Not bad...
Good lord that sounds delicious
I'm always amused by the Mirror Universe episodes we sometimes get, where the Alternative Chef John makes a savory dish without the use of cayenne. I don't know how these videos cross the boundary into our universe, but they are always good and yet, they make me appreciate our universe's Chef John just a little bit more.
But he never says "Long live the Empire!"
PSA:
Sometimes this does need saying: Hot Oil + Water can be dangerous. So, once you are ready to add that little bit of water to steam, use the lid as a sheild between yourself and the pan, and close the lid as soon as you add the water.
also worth saying, if you've used too much oil, if you see puddles of it in the pan, reconsider before adding water, even if you have a lid handy. far better to pour off a bit of oil than get horrible burns or set the stove on fire. It spits far more than you think it will and far more violently
@@al145 Dabbing up oil with a piece of paper towel may be easier than trying to pour it off without removing the food.
Put two tbsp of water in the lid then carefully tip it into the pan and close it all in the same motion.
thanks so much karen!
@@SirPhilMcCrackinVonBeggington you are more than welcome.
I'm glad to help.
I'm so glad you finished up your plate. Love you Chef John I'm going to try these.
Slowly I have stopped buying items in the freezer section and started making them myself.
sameeeee
that's good, good for you guys
Great!
Congrats. I stopped buying ready made convenience products years ago and my cooking skills have improved SOO much. Not only is cooking from scratch fun, it's also a lot healthier and suuuuper rewarding once you get better at it.
Plus... women love a man that can cook!
That's awesome!
One thing I don't see enough in pot stickers, but is really nice when it's there, water chestnuts.
This looks so amazing and simple. I can't wait to try this!
And as alwaaaaaaays enjooooooyyyyy. Great recipe again, thank you!
i could taste it while you were describing the first and second bite. drooling.
Love love your videos and i am not lying i have done at least 20 of your recipes and this one for sure is next !
Very nummy looking, Thank You so much!
The one-side-toasty, one-side-chewy idea makes me want to make these soon. Yum! I have everything I need to make them.
Chef John, you knocked this one out of the park!! Tried and true... just deliriously yummy. Thx for sharing.... mahalo.
I am Asian, your video make my mouth watering!
Absolutely beautiful. Thank you.
Oh my look so good. What an easy recipe. Thanks Chef John.
Thank you Chef John!!!
This looks awesome!!! Definitely going to make these. Thanks Chef John!!!
Oooh hell yeah ! ,gunna try making these . Thanks for the recipe old mate . Love your work 🇦🇺😁
Chef John, you’re the best!
Thank you Chef Jonh.....
God bless 🙏 🙌.....
They look awesome!
Thanks chef.
WOW it looks absolutely delicious! Thank you for always sharing great recipes that are easy to follow and delicious. You have inspired me to start my own channel. Have a great day 🌷
This is also great for Lent! Thanks for the recipe and as luck would have it, I am thawing some shrimp for dinner tonight.
"A shaggy dough"
Is that like a cross breed between Shaggy and scooby doo?
😆 Ruh roh! Maybe?
It’s the love child of Shaggy and Homer Simpson.
That would be a shaggy doo.
@@future.cadaver I agree. It should be Shaggy D'oh
Just be sure not to make it Scrappy.
Delicious! Thank you Chef!🙏
You've really got good videos when I keep watching and enjoying them even though it's torturous as I can't eat 90% of what you're making!
Well done Chef, well done!
Whee! The shrimp that sleeps floats with the current...right into a potsticker with Chef John!
I’m trying thank Chef
Those look so good. I've never had a potsticker. shrimp is my favorite.
this guy is really goin town gobblin these potstickers. they look scrumptious Chef!
I need to do this. Thanks Chef!
Absolutely brilliant! And you make it look so simple 😁
Lovely!
Thank you ! 😋
With potstickers I don't care what they look like, as long as they taste great and have a nice brown bottom 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
I'm trying this!
Thanks John
OMg, I HAVE to make these! Yummy!
My tummy will thank Chef John later
They look delicious!! I’ll try them this weekend... all the best from the UK 🇬🇧🇬🇧
This is perfect!
Looks delicious!
Great video as always
Totally doing this
Chef J: “Did I care?”
Also Chef J: “Not at all.”
Everyone else: “THAT is my life motto.”
Excellent!!!!!!
THANKS
chef john understands the intricacies of the perfect bites of dumpling, i never thought id have my mind read like that
Oh yeah ! Making this here
some chinese restaurants in l.a.'s san gabriel valley sell bags of homemade frozen dumplings and wontons, so very good and authentic!
I totally want to make these!
I love it cany wait to try!!!!!!
Do not get me started on "the whole is greater than the sum of its parts". I've had many arguments/conversations with friends about it. Finally figured out to use food and ingredients as an example...Also best gyoza/ potstickers I've ever had were in shinjuku, Japan(classic pork n cabbage) nothing fancy. They specialized in gyoza, not much else on the menu except chashu, classic salads n soups, and horse sashimi( which was amazing and better than u think, imagine steak tartar but better, less fat, and cleaner tasting great texture too). Our hotel was down the street. We stayed there about 2 weeks. I went every chance I got, sometimes alone after hours. It was that good. Their gyoza/potstickers were almost like soup dumplings, crispy on one side and right amount of chew on top beautifully pleated, and probly made with a cube of reduced stock. Absolutely perfect. The place was as big as a studio apartment and buzzing...and I'll never forget it
Looks awesome
Cleaned off the whole plate! Well done on apps, Chef!! 👏🏼🤗
Looks so yummy
Omg I would love some
Ironically, it took my wife watching cooking programs and TH-cam videos for her to finally learn that you actually need to devein shrimp. Once she realized that, not only has she been cooking shrimp more often, but I’m actually able to eat them now that they’ve been deveined. Because it makes it easier to peel since she cooks them in the shell.
There's no need to devein shrimp, unless you find yourself married to a princess.
@@debradowling800 You do realize that when you don’t devein them, you are literally eating the digestive tract which is loaded with fecal matter?
@@xanipator9682 aren't you the dainty one. Man up
@@debradowling800 Oh, how original. Lol. Try harder next time. Meanwhile, I’ll be continuing to eat shrimp how the professional chefs do.
@@xanipator9682 ... that your wife is making. You want deveined shrimp? Deveine your own fucking shrimp.
Looks purty tasty😋😍
Tyfs💖
After all, you are the magic trickers, of how you make your shrimp potstickers.
Thx for the video!!!
I make Gyozas all the time but have never made with whole shrimp, going to have to give this a go!
Yay! Potstickers!
OH man... my wife is going to love me for this! Thanks Chef for being my marriage counselor!
Bonus points that I live in Charleston so we have great fresh shrimp year long :)
Looks divine. I’ve been on a Japanese food wave for a while now.
Country with the most Centaurians? Japan.
Mom was raised there.
I feel so much better about my potstickers now, because they look very similar (even without the excuse of whole shrimp!)
Confidence is a plant of slow growth
Add ginger to the dipping sauce it is absolutely amazing
Oh yum!! I'm dyin' here!!!! Maybe a touch of ginger in the potsticker or the dipping sauce? 😋😋
I think this is the first video I said out loud, as a critique, “no ginger? I would’ve added ginger” to the seasoning of the shrimp. Ginger is so common in Cantonese cuisine 😂
i need one of those
Always look forward to your latest recipe
"The ole suck and bite and the ole dip and sip" - words of wisdom to live by.
awesome
The "you are after all..." was mighty late this time. I was already getting nervous, Chef John!
Chef John teaching the "ol' suck and bite" technique made me slightly uncomfortable
He and his wife are the ones eating it. They've likely swapped spit (and other bodily fluids) a few times, right?
Leave Chef John alone, ok?
We love him, and as with most YT channels, these are the VLOG OWNER'S preferences, subject to their own tastebuds/palates (all 10,000 tastebuds in a human's mouth).
Yours and a bazillion other mouths/tastebuds profile may vary.
We love Chef John, so play/comment nicely, ok?
@@majoroldladyakamom6948 i really hope he didn't teach his wife the ol' suck and bite technique... ouch
@@majorstorm9 😂
Innuendos are a good thing. Live a little! And quit being offended!
@@vsee3154, clearly they were joking.
I could just as easily assume you were offended by thier comment, and tell you to quit being offended.
Usually, I can bail on a cooking video, once I've seen the result. But, on your videos, I *always* have to stick to it all the way through until "ENJOY!"
Omg is this even real!!! 😳 this may be the best appetizer I ever seen!
Fantastic as always. I think Jenny and I will have to try this one out. I can't eat shellfish due to an allergy 🙁 so we will be using ground pork.🐷😀
Youre my hero John
yum! You are amazing.
And as always, enjoy...🎶
Curious to see if this will work with bought Won Ton wrappers and minced Bay Scallops (whenever I attempt to use any "Made" dough it somehow always seems turns out disastrous).
They certainly didn't last long.😂💝 gonna try this as it is Lent. Thanks for another great video.💝
lol the shade against all these fancy cooks and their well in their flour :D
Yummy, thank you.. 👍
Great recipe! I love the traditional steamed whole shrimp dumplings (hagao?) but that transparent wrapper is a pain to make. Yours is so simple!