Whole Shrimp Potstickers - Food Wishes
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- čas přidán 11. 07. 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...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Whole Shrimp Potstickers, follow this link:
/ @foodwishes
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.
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!
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 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...
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
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 🤭
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 CZcams 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.
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!"
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 👀💙
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.
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! 😉
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
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!
I am Asian, your video make my mouth watering!
And as alwaaaaaaays enjooooooyyyyy. Great recipe again, thank you!
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👍👍👍
One thing I don't see enough in pot stickers, but is really nice when it's there, water chestnuts.
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
"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.
I'm so glad you finished up your plate. Love you Chef John I'm going to try these.
i could taste it while you were describing the first and second bite. drooling.
Chef J: “Did I care?”
Also Chef J: “Not at all.”
Everyone else: “THAT is my life motto.”
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 !
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!
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 :)
Chef John, you knocked this one out of the park!! Tried and true... just deliriously yummy. Thx for sharing.... mahalo.
This looks so amazing and simple. I can't wait to try this!
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’re the best!
Ironically, it took my wife watching cooking programs and CZcams 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.
Oh my look so good. What an easy recipe. Thanks Chef John.
Thank you Chef John!!!
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 🌷
Thank you Chef Jonh.....
God bless 🙏 🙌.....
Absolutely beautiful. Thank you.
Whee! The shrimp that sleeps floats with the current...right into a potsticker with Chef John!
This is also great for Lent! Thanks for the recipe and as luck would have it, I am thawing some shrimp for dinner tonight.
Oooh hell yeah ! ,gunna try making these . Thanks for the recipe old mate . Love your work 🇦🇺😁
This looks awesome!!! Definitely going to make these. Thanks Chef John!!!
Very nummy looking, Thank You so much!
this guy is really goin town gobblin these potstickers. they look scrumptious Chef!
They look awesome!
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 😂
Those look so good. I've never had a potsticker. shrimp is my favorite.
Confidence is a plant of slow growth
Absolutely brilliant! And you make it look so simple 😁
Delicious! Thank you Chef!🙏
They look delicious!! I’ll try them this weekend... all the best from the UK 🇬🇧🇬🇧
Cleaned off the whole plate! Well done on apps, Chef!! 👏🏼🤗
With potstickers I don't care what they look like, as long as they taste great and have a nice brown bottom 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
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.
The "you are after all..." was mighty late this time. I was already getting nervous, Chef John!
Thanks chef.
Lovely!
This is perfect!
Thanks John
chef john understands the intricacies of the perfect bites of dumpling, i never thought id have my mind read like that
OMg, I HAVE to make these! Yummy!
Youre my hero John
I love it cany wait to try!!!!!!
Looks purty tasty😋😍
Tyfs💖
Looks divine. I’ve been on a Japanese food wave for a while now.
Country with the most Centaurians? Japan.
Mom was raised there.
Looks delicious!
Great video as always
Thank you ! 😋
lol the shade against all these fancy cooks and their well in their flour :D
"The ole suck and bite and the ole dip and sip" - words of wisdom to live by.
Excellent!!!!!!
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!"
My tummy will thank Chef John later
I know what I'm making April Fool's Day! Look at these regular looking dumplings... and wait for the what???? look on their face!
You can April fool me with these any day 😄
Yay! Potstickers!
Oh yum!! I'm dyin' here!!!! Maybe a touch of ginger in the potsticker or the dipping sauce? 😋😋
Always look forward to your latest recipe
Looks awesome
Jon you gimme that Bob Ross nostalgic vibe brother.. keep doing your thing. Much love from Harlem!!
Chef John is definitely the Bob Ross of cooking.
Chef John's name also has an "h", lol!
@@majoroldladyakamom6948 don’t let the missing “h” allow you to miss the point.
Looks so yummy
Omg is this even real!!! 😳 this may be the best appetizer I ever seen!
After all, you are the magic trickers, of how you make your shrimp potstickers.
I need to do this. Thanks Chef!
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
some chinese restaurants in l.a.'s san gabriel valley sell bags of homemade frozen dumplings and wontons, so very good and authentic!
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.🐷😀
I feel so much better about my potstickers now, because they look very similar (even without the excuse of whole shrimp!)
They certainly didn't last long.😂💝 gonna try this as it is Lent. Thanks for another great video.💝
Oh yeah ! Making this here
And as always, enjoy...🎶
I make Gyozas all the time but have never made with whole shrimp, going to have to give this a go!
Omg I would love some
I totally want to make these!
I'm trying this!
Chef John must have been hungry, he SMASHED!
yum! You are amazing.
Thx for the video!!!
I feel this is the first time we've come close to a "clean plate club" member.
Not close, he finished it off clean!
Chef John: "some very warm water... 130° or so"
Me, a celsius user: "WTF, What do you mean warm, that's steam !!! ... oh, wait"
I also thought: That is more than boiling water.
I love por stickers!!!
I knew it! Chef John is a double dipper!
Add ginger to the dipping sauce it is absolutely amazing
THANKS