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

Yeah well you’re the Chef John of my heart

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?

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

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.

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!

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

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

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

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.

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.

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.

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.

HEY! Sick shout out to Binging with Babish

Fork it, and fork it good.

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

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.

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

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).

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!

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

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

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.

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

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!

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

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

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

Yooo Chef John referenced Binging with Babish! Awesome

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!

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!

The pork does get completely cooked and they come out amazing. Thank you Chef John!

I love potstickers!Man these look good!

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!

I cheat when I make potstickers and use pre-made wonton wrappers. I bow to your genuineness Chef!

Thank you, Chef John! These are simply the BEST potstickers I have ever had. LOVE LOVE the filling. I did cheat the second time I made them and bought Wonton wrappers (I was making 60 and I had issues with getting the dough right the first time. They still turned out amazing.

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

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

Made these today and they were OUTSTANDING! I fried all three side and steamed at the end! I like mine more crunchy then doughy 🤷‍♀️! Turned out amazing and they didn’t even need dipping sauce! They were that delicious 😋!

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

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

this chef is a rolles royce chef presenting food with a difficulty level that is beyond the ordinary kitchen. And as always ENJOY .... yeah?

My wife and I absolutely love your videos and your humor. I made the energy bars. Turned out great !

Binging with babish collab when??

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

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

PORK POTSTICKERS! One of my most favorite foods. Your pork recipe made my mouth water ... can’t wait to try to make them.

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!

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

I love potstickers! Who knew they were this easy to make! Thanks Chef, plan to try these this weekend!

I really like how you're so calm and have a bit of humor throughout the video. Once I'm able to get all the ingredients for this, I'll definitely make these potstickers. :)

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

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

Hey John I'm an American living in Taiwan. Steaming and frying is exactly what I do while they come out fantastic.:)

Tried out this recipe last night and it was phenomenal!! Best potstickers I've had in a very long time. Thanks for this simple and inexpensive recipe

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

replace water with water mix with rice vinegar and cornstarch. you will see the edge of the grill potsticker with a crispy vinegar edge.

Always a pleasure to watch your videos. Great voice. It removes the tension to cook something you have never cooked before.

These look so awesome! I love potstickers, thank you, Chef John, I'm gonna try this recipe as soon as I can!

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

Yum!! I'm going to make these this weekend.

Chef John, you are a fantastic teacher. I have been watching your video for years. Thank you for sharing your passion for cooking with us.

Never fails to amaze me. Chef John even added the dough recipe when I was thinking to buy won’t ton wraps

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.

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.

I tried these for the second time. The first time I made the dough myself and could not get it thin enough. This time, I went with some commercial wonton wrappers and could not believe how well they turned out. They looked absolutely beautiful and just like what you would get handmade in a restaurant. What made them stand out, and made them worth the work, was the succulent filling. I used some lovely ground pork from my friends’ farm, and then followed the rest of the ingredients as per the amount of pork that I had. The proportions were perfect. I think the last time I had a little bit too much meat for the vegetables and seasoning. This time it was spot on. This recipe made enough for about 40 dumplings. I had a feast and then froze the rest uncooked to enjoy later.

You are easily my favorite food channel to watch... If im thinking of cooking something i come here first for recipes.

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

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

Tried this out with friends. None of us had prior experience with dumplings of any kind. Came out perfect and very tasty. Youy just can't fail with chef John - the instructions are always crystal clear. One note though, We ended up with extra filling after making them so make extra dough, about 50% more.

I love your voice there’s just something about it that makes it so nice and pleasant to listen to

Oh snap BWB represent!

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

WOW, my favorite dish! Used to have it every morning as breakfast when I was small. Btw, you can put water up to half of the dumplings and don't worry about the bottom, as long as you mix the oil and water you will get crispy coat 😁

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.

Wow .. love watching from India ❤️

OH MY GOD THEY REFERENCED EACH OTHER

Hi Chef John, I've been watching your KZfaq 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

I LOVE this guy!!! I watch all of his videos!!! and he is so FUNNY!!! Thanks so much!!

Awesome to hear coming youtubers shouting out other cooking youtubers

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!

I made these along with the dipping sauce today and they were as delightful as you promised!

Made these last night for the family and they came out perfect. Everyone devoured them instantly!

“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

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

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.

amazing it is how patient the good people that share their talent in this medium. more amazing is how many use a beautiful situation such as this to vent their anger. I will stop here regarding the comments. Chef John is extremely gifted. to create the food in a manner simple enough to replicate the same in our own homes being shared here. FREE! isn't this the reason he took the time? his own personal time? likely after much effort to learn things we will not ever know in our lives to understand. thank you chef for your tolerance. a pity even food could stir so much discourse. (hehe, stir, he said stir). good night.

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 !!!!

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

I love thus recipe, just wow! Your very easy to listen to, you explain ever thing in a simple format and you really enjoy what you fo! I'm a fan for life, promise! Food wishes is a demS cone true! Thanks you make cooking worthwhile!

One of the reasons I watch Chef John, is that I live in a rural area and fancy ingredients are impossible to find. But this recipe is made of things i can get my hands on. YEAH!! Pot stickers are now within my reach!!

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

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

Excellent recipe! Better than my first two attempts at making my own. I made your version with Napa cabbage. The sesame oil made all the difference! They were delicious!

I made these for dinner tonight, and the family loved them. Thanks for the inspiration.

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

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

Binging with babish of your cabbage! Love the cross over!

Honestly these videos and your narration have been making me smile 😊 "...so try to relax." Thank you💕

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.