How To Make Potstickers (COLLAB WITH ANGEL WONG!)| ENTERTAINING WITH BETH - YouTube Entertaining With Beth

Learn how to make potstickers from scratch with Angel Wong's easy recipe! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE: http://bit.ly/EWBWebsite MEET ANGEL WONG! Subscribe to Angel's Channel! http://bit.ly/EWBSubAngel Visit Angel's Website! http://bit.ly/AngelsWebSite GET RECIPE: http://bit.ly/235yO3l CLICK HERE FOR ANGEL'S DIPPING SAUCE RECIPE! http://bit.ly/AngelsSauce CLICK HERE TO WATCH THE FULL NEW YEAR NEW DINNER PLAYLIST! http://bit.ly/EWBNYND WATCH MORE OF ANGEL'S BEAUTIFUL RECIPES! Homemade Soymilk http://bit.ly/SoyMilkAngel Classic Wonton Soup Recipe http://bit.ly/1Q2CY52 Taiwanese Pineapple Cakes (Tarts) http://bit.ly/AngelCakes 5 Spice Roasted Soy Chicken http://bit.ly/5SpiceChickAngel Chinese Egg Flower Soup (Easy 5 minute recipe) http://bit.ly/EggFlowerSoup FOLLOW ANGEL HERE! Instagram: http://bit.ly/AngelIG Facebook:http://bit.ly/AngelFBPage Twitter:http://bit.ly/AngelTwitter ANGEL WONG'S POTSTICKER RECIPE Makes About 24 potsickers Ingredients: For the filling: 1/2 lb. (230g) ground pork 6 medium shrimp 1 cup (150g) of napa cabbage (about 6 leaves), only the white stem part 1/2 tsp. (2.5 ml) salt 1 tsp. (5 ml) garlic, minced 1/2 tsp. (2.5 ml) rice wine (if there's no rice wine, a dry sherry will work too) 1 tsp. (5 ml) low sodium or light soy sauce 1/2 tsp. (2.5 ml) ginger, minced 1 Tbsp. (13 g) cornstarch 1 tsp. (5 ml) toasted sesame oil 1 package gyoza/ potsticker wrappers, thick and round 2 green onions for garnish METHOD: Prep the napa cabbage by cutting the leafy parts off, leaving the white stems remaining. Chop the white stems into small pieces. Mix the chopped napa with the 1/2 tsp. of salt and let sit in a bowl for 20-30 minutes. This will help remove water from the napa. After letting it sit, drain the water and discard. Do not rinse the napa (we want to keep the salt) Peel and devein the shrimp and cut into small pieces (same size as the napa) Combine and mix all the ingredients into a bowl to make the filling. Add a small spoonful of the filling in the center of the potsticker wrapper and wet the edges with a damp finger. Fold and pleat the edges of the wrapper together to make the potsticker. TO COOK: In a nonstick pan add 1 Tbsp. oil then your potstickers then turn the pan on medium- med/high heat. Add 3/4 cup of water, then cover and let steam for 5-6 minutes or until the water has mostly evaporated. Remove the lid, then let the potstickers cook for an additional 2-4 minutes or until the bottoms develop a golden brown crust. TIPS FROM ANGEL: Don't open the potsticker package until ready to use as they will dry out. If needed wrap them in a paper towel after opening to prevent them from drying out. You can freeze the wrappers and defrost them for use later. Completed potstickers can be frozen if not used right away. Just freeze on a tray lined with parchment paper (make sure they are not touching). Once frozen, transfer to a plastic bag or container for easier storage.

How To Make Potstickers (COLLAB WITH ANGEL WONG!)| ENTERTAINING WITH BETH - YouTube
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How-to & Style	Upload TimePublished on 15 Jan 2016