How To Make Potstickers (COLLAB WITH ANGEL WONG!)| ENTERTAINING WITH BETH
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– Hey guys, welcome to week three of my New Year, New Dinner
collaboration series, and this week, I’m excited say
that I have a special guest in my kitchen with me, Angel from Angel Wong’s Kitchen. – Hi! – I first meet Angel last year at VidCon, and immediately fell in
love with her channel. She features beautiful
Asian and Taiwanese recipes that are simple and fun. I encourage you to head on over and check out her recipes and subscribe. Her channel is a great way
to get out of your food rut and try something new! So welcome, Angel. Thank
you so much for coming. – Thanks so much for having me, Beth. I’m really excited to be here and share my potsticker recipe with you. – OK, well good, you have
an eager student here, so you just tell me what to do. What’s the first step? – First of all, we’ll want to
start with our nappa cabbage and if you guys haven’t
used nappa cabbage before, this is what it looks like. So we’ll start by… I’ll give you one leaf
– [Beth] Thank you. – [Angel] and you can
help me out here, Beth. – [Beth] Yes. – So what we’ll want to do is we’ll start with the nappa cabbage because
we’re gonna be putting this in some kosher salt, and we’re gonna let that sit
in a bowl for 20 to 30 minutes, and this will help
extract the water from it, and that’ll help so that
when we cook the potstickers, there’s not a bunch of water inside. – Got it. OK, good to know. Alright. – [Angel] So what we
should do is we’ll start by cutting away the green, leafy parts, leaving the white stems. – [Beth] Got it, OK. We can probably save this
and toss it in a salad. – Yeah, sure why not? – Or can you saute it at all? – You can. You can – OK – Saute with a little
bit of garlic is great – Oh yum. Sounds great. – [Beth] OK
– [Angel] OK – Now what we’ll want to
do is we’ll want to cut it into thin strips, so that way
we have some chopped nappa. – [Beth] You have much better
knife skills than I do Angel. (laughs) As you all know. That’s
not my big strong suit, but hey, that’s what you get
when you’re a home cook, right? – [Angel] OK, so just like this. just some small squares here.
– [Beth] Oh, yes. – [Angel] Chopped up. – [Beth] Now Angel, where
did you learn to cook? Are these family recipes? Did
you go to culinary school? What’s your background? – No, so most of my recipes
are actually family recipes, so from my grandmother, and she makes the best home-cooked food. I love it. Every time I eat her food, it reminds me of when I was younger, so that’s great. – And where is your grandmother from? – She’s actually from Taiwan, but she’s here living with us now. – Nice! – [Angel] We’ll about one cup
of nappa cabbage. Chopped. And that’s about six leaves. – [Beth] Oh, OK. Great. But, we did prepare ahead of time, so we did get all of this done, and we have some, I
think, right here maybe. Oh yeah, look at all of that water. I didn’t realize that
had so much water in it. – [Angel] Yeah, we want to
remove that before we cook it. Don’t rinse it. Just go ahead and drain it because it’s already
seasoned with the salt which we will be using for the filling. – Oh, right, yes. Ok. So,
after we have our chopping, we did forget the mention that. Then we’re going to take
how much kosher salt, about? – It’s about 1/2 a
teaspoon of kosher salt. – Oh, that’s all it takes. OK. So, then we would do 1/2
a teaspoon of kosher salt Let that sit for 20 minutes. Good point to do this ahead of time, so that, as you’re making the filling, you don’t have to wait
around for this to be ready. OK. Now we’re going to make the filling. Angel, tell me what goes into the filling? – First, we’re going
to start with our pork. We’ve got a little bit
of ground pork here. Just put that into the bowl. Then, we’ve got our nappa cabbage. Again, make sure you
drain that really well. Throw that in there. Next, we’ll add in our shrimp. – [Beth] Now, this is an
interesting combination, the pork and the shrimp. Is that something your
grandmother used to do? Is that the traditional way to do it? – Yep, We’ve used shrimp and pork. You could definitely use
just pork if you’d like. Or you could mix it up
with something else. Like pork and leeks. Maybe
some shiitake mushrooms. It’s all whatever you guys wanna do. Next, we’ll add in our garlic. And then, could you grate us some ginger? – Yes, it would be my pleasure. So how much? About a
teaspoon? 1/2 a teaspoon? – [Angel] About 1/2 a
teaspoon. You can eyeball it. – After we make these,
could you freeze them? – Absolutely. I like to
make double the recipe, and then I’ll freeze them. I typically like to freeze them on a tray with parchment paper. Make sure they’re not sticking together. Then, pop them into the freezer for about 1/2 an hour to an hour. Make sure they’re completely frozen. Then toss them in a Ziploc
bag so they’re easy to store. – Great. And then you have
them. They’re already to go. – Yeah, exactly – Really easy for a weeknight meal when you just wanna cook and go. Sorry. I’m making kind of a mess of this – That’s OK. You’re
doing a good job grating. – It smells delicious. I will say that. – Now we’ll just need a
little bit of rice wine. – Ok. Here we go. – [Angel] About half a teaspoon is good – [Beth] About half a teaspoon? – [Angel] If you don’t have rice wine, you can also use a dry sherry as well. – [Beth] OK, there you go. Then we’re gonna add some sauces here, so what do we add next? – We’re gonna start with
some low-sodium soy sauce. We’re gonna add about one teaspoon. Then, we’re gonna add
some toasted sesame oil. – [Beth] I love the smell
of toasted sesame oil. It’s so delicious. – [Angel] We’re gonna add
about one teaspoon of that too. and finally, we’re gonna finish
off with some corn starch. About one tablespoon of corn starch. – [Beth] Great. That is gonna help
everything bind together. Is that the idea? – Exactly. – Ok. Great. Alright. – Now we’ll just go ahead
and mix everything in. – Alright. – Do you wanna do the honors? – I do. You know what?
I know you were saying that you normally do this with
your hands, is that right? – Yes – But, I’m gonna just
use a fork and a spoon so we don’t have to stop
now and wash our hands, OK? – Good idea. – [Beth] You trust me?
I just mix it up here? Oh my gosh that smells so good – Smells good doesn’t it? – Yeah it smells really good. And this recipe is gonna
make about 24 is that. . . ? – It makes about two dozen. – It makes two dozen? OK. Good. [Beth] Now for the part
I’m really curious about. How to fill these. I have to say Angel, that
I’m a little nervous. I don’t wanna mess it up. – You’ll be OK. It’s really easy, and once you get the hang
of it, you’ll be good to go. – OK – First, we’ll wanna start
with our potsticker wrappers. When you go to the store, they
have thick and thin wrappers. I prefer the thick ones, but
it’s personal preference, – I saw that, and when I was at the store, I didn’t know. Are these thick or thin? – [Angel] These, I would say, are thick. – [Beth] They are thick?
They feel really thick. They have a really nice weight to it. Is this the only size they come in, or do they come bigger than this? – They just come like this. – Oh, OK. Alright. One size fits all. – Great. We’ll start with a small spoon. Go ahead and take about a
teaspoon or small spoonful, and put that in the center of
the wrapper. Just like that. – [Beth] OK – Next, take your finger. Dip
it in a small dish of water, and just kind of draw
around to wet the edges. – Got it. Around the whole
way? The whole circle? – Yep, around the whole circle. – Got it. – You might want to keep
a paper towel handy. – [Beth] OK. – [Angel] Once you’re done with that, just kind of fold and pleat. Like so. – [Beth] See? This is the tricky part. – [Angel] Yep. Fold it over and then start
with this. Pinch that down. Yep. Now pleat using your
other hand. Kind of lift. – [Beth] Like a real pleat?
Oh! Like a real pleat. OK. There we go. Do you pleat both at the
same time? Like, both layers? – I just do the top layer – You just do the top layer. OK Oh yeah, I see. It does take a little
getting the hang of it. I will say that. But, you’re pleats are
beautiful. Look at you – [Angel] Oh, thank you. – [Beth] You are very well versed in this. – [Angel] After you do a couple,
you’ll get the hang of it. – I need to do a couple? Alright. So, my pleats? – [Angel] That’s not
bad for your first time – [Beth] Really? For a beginner pleat? – That’s OK. – OK! – When you’re done, all you
have to do is put it on a plate. And I like to curve it around and just press it down a
little bit. To look like this. – Yours is so great. Look at you. (laughs) And then there’s mine.
OK! Let’s keep practicing. Alright. We’re gonna go through, and we’re gonna do
about 12 of these or so? – Yeah, that sounds good. – Alright, so lets go. Music
montage time. Here we go. (playful music) – [Beth] I’m getting
better. Maybe. Sort of. – Oh no, that’s good. – It’s not quite of Angel Wong quality – Every potsticker is
unique, so make it your own. – And they’re all delicious, so really, it doesn’t
really matter does it? – [Angel] No, it doesn’t. – [Beth] OK. Well now, we’re gonna learn
how to cook these up. Right? – Great. – [Beth] OK. Let’s do it. – So, first you wanna start
with a non-stick cooking pan, and make sure that you
have a lid for that. We’re gonna start with a little bit of canola oil or vegetable oil. About one tablespoon is good. Swirl that around a bit. – Here. I will turn this on for you. – Thank you. – There we go. – Then, we’ll arrange our
potstickers right in the pan. I like to arrange it in a circular shape. – Is that just the easier
way to get them all to fit? – Yeah, exactly. – OK. Yes. Here you go. – Second plate. – [Angel] And try to arrange them so they’re not touching together.
Otherwise, they’ll stick. Perfect. – [Beth] Wonderful. OK. – Now, we’ll need about
3/4 of a cup of water. Just pour that right in. And we’ll just cover
that and let that steam for about six to eight minutes. – Alright, we’re nearing
the homestretch here. – Once the water’s almost evaporated, you can go ahead and lift the lid. – [Beth] Mmmmm – [Angel] Smells really good doesn’t it? – [Beth] It smells really
good and they look fantastic! – [Angel] Yeah. – [Beth] Look at that. Wow! – So we’re gonna let them pan-fry for another two to five minutes
until they’re golden brown, and then they come off
really nicely off the pan. – [Beth] That’s great. I was telling Angel as we were watching this cook. I’ve seen it done the other
way where people pan-fry and then they steam, but then
they do get kind of slimy. They don’t have that really nice crust that looks like they are forming here. – [Angel] This way,
when we steam it first, they’ll develop a nice golden crust. – And now we have our
plate all prepared here, and Angel’s beautiful idea for plating is to take some nappa cabbage, which I think is beautiful. Looks great. – [Angel] Let’s check
and see if they’re done. Oh yeah. That’s nice. Nice golden brown. – [Beth] Oh, how beautiful.
Oh my gosh that’s so pretty. – [Angel] Yeah. We’re just
gonna put that right there. – [Beth] Beautiful.
While you’re doing that, we’re also gonna serve
this with a dipping sauce that Angel has made. Tell us about the sauce. – [Angel] That’s a homemade
chili sauce that I made, and it’s really good. It
has a little bit of sugar, a little bit of vinegar.
A nice flavor to it. I’ll show you guys how
to make it on my channel in a video for chili sauce. – Great, so you can click
the annotation and head over to Angel’s channel and
she’ll show you how to make it. Yum. These look amazing! Alright. We’re gonna garnish
with a little sesame seed? – A little sesame seed
and some green onions – Great. OK. I love how Angel has constructed the cutting of the green onion On the bias, on the angel.
It’s really pretty that way. Look at that. These are beautiful! – [Beth] OK
– [Angel] It’s beautiful – OK. Give it a try. See what you think. – Alright, I can’t wait.
They look delicious. Alright, here we go. – Here. Use this dish
just in case you drop it. – Yes. OK. Good to know.
Alright. This looks so yummy. I’m gonna try a little
of the sauce. Here we go. Mmmmm. Oh those are so good. – What do you think? – Fantastic. – Smells really good. – They’re so light – Yeah! – I’m like, you know. Sometimes when you get
potstickers in restaurants, they’re really heavy. These
are so light and delicious Thank you so much for
showing me how to make these. – No problem – These are fantastic. – Thanks for having me. – And you guys can see more
of Angel’s fantastic recipes over on her channel. Be sure to head over,
subscribe, and be sure to learn how to make this chili sauce. It goes really well
with these potstickers. And you guys can see more of Angel’s fantastic
recipes right after this. I’m gonna leave you a little
montage of some of our favorite recipes from her channel. Alright, we’ll see you next week. – [Angel] Bye
– [Beth] Bye – These are so good. (upbeat music)

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