Potstickers | Basics with Babish
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At once saucy, crunchy, juicy and chewy, potstickers are a cross-cultural appetizer that are worth the effort to make from scratch. Well, maybe not the wrappers. But even if you can't find those in your local grocer, we've got you covered with a non-traditional but low-impact method for making the dough from scratch as well!
I don't show how to crimp dumplings very well, so check out this much more informative tutorial on dumpling-folding:
uzload.info/fun/nXanmV7Om26hl3E/video
Recipe: basicswithbabish.co/basicsepisodes/potstickers
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Fikrlar
  • alex barnard
    alex barnard

    When are you gonna collab with ordinary sausage???? Needs to happen

  • Nick K
    Nick K

    Is the time you fry and steam different for frozen and non frozen ones?

  • robohippy
    robohippy

    Dang, that dumpling filling clip should be shown to The Pasta Grannies for all of the stuffed pastas they make.

  • Ballistic Recoil
    Ballistic Recoil

    You need to talk louder in your videos it’s hard to understand what your saying

  • Luke Meyer
    Luke Meyer

    stop europ

  • s_Mitua
    s_Mitua

    Gyoza, but with more veggies because it's healthier

  • TSDOmlet
    TSDOmlet

    𝔱𝔦𝔫𝔶 𝔴𝔥𝔦𝔰𝔨

  • Vanman 687
    Vanman 687

    van... hehe

  • gayesper
    gayesper

    i knew it was getting real when he busted out that cornstarch

  • Celeste Tsumiki
    Celeste Tsumiki

    Would you be able to do some recipes from Fresh Prince of Bel Air or more Pokemon ones?

  • Tabris Hayayi
    Tabris Hayayi

    This was significantly easier than I thought (I got premade dough)

  • eric veneto
    eric veneto

    If you fold the excess and create more wrappers, how many more can you get?

  • Colandro
    Colandro

    once again 4am, im eating cereal watching this...... cereal and vibes

  • joshua cowan
    joshua cowan

    I wanna make a sausage with the filling lol

  • Jenn Grace
    Jenn Grace

    Why is it necessary to brown the dumplings before steaming? Why not add water/slurry right away, steam, and fry until crispy and brown?

  • Ngaire Taylor
    Ngaire Taylor

    Could you please do Soup Dumplings? They usually do pork but I love duck served with a sticky sweet & sour plum sauce. chicken or scallop would also be amazing- especially if the soup is a light vegetable consume flavoured with lemongrass and served with finger limes

  • Will
    Will

    *Kosher Salt*

  • Storm
    Storm

    Let this be the building blocks for ohba gyoza from dorohedoro

  • CrashWelder
    CrashWelder

    Although similar have you done an episode on making Go meat filled Tibetan momos steamed then deep fried? How aboutmaking empanadas from South America? Oooor Dulce de leche....

  • liam callaghan
    liam callaghan

    Make sure you’re wearing oven proof gloves. If you can’t find these in store, i’ll Show you how to make them right now.

  • Florida Ladybug
    Florida Ladybug

    I notice he ended up with 27 on his tray....🌺

  • s supermightyjohnson
    s supermightyjohnson

    my only complain as an Asian is that it is too small anything else is perfect, it actually made me want to make my own this year for Chinese new year is coming

  • Mark Barbosa
    Mark Barbosa

    I watched you make gyoza bcoz i watched the entire season of dorohedoro

  • Elmojomo
    Elmojomo

    Can anyone help me ID the nonstick pan he's using at 3:51 please? I've seen it in several videos, and seems like exactly what I'm looking for to replace my old ratty pan.

  • COOK IT FANCY
    COOK IT FANCY

    That looks gorgeous 👍❤️

  • COOK IT FANCY
    COOK IT FANCY

    v

  • 까치이
    까치이

    Ahhhh... so you are making Mandu a korean dumpling recipe (For unknowing audience, thats a jab at chinese people who recently been trying to say everything korean is chinese including kimchi of all things)

    • Everett Lee
      Everett Lee

      To be fair, they can be really easily confused

  • Maxity101
    Maxity101

    🦎🦎🦎

  • Tubby Stumper
    Tubby Stumper

    Halve of the people here watch this because it’s satisfying

  • Tubby Stumper
    Tubby Stumper

    NO MORE BASICS MORE BENGING

  • OliveAsiago
    OliveAsiago

    "this is **your** dumpling sauce, dont let anybody tell you otherwise" this is gonna be my senior yearbook quote i-

  • Diego Montanez
    Diego Montanez

    Hey Babish, tried these and are next level with the crunch, it’s juicy, and everything you need in a potsticker! Definitely recommend to everyone else 🥟👌

  • Birdie Kay
    Birdie Kay

    I remember when I first learned about skirts from Sola, changed my cooking life!

  • ALL-STAR GAMING & ENTERTAINMENT
    ALL-STAR GAMING & ENTERTAINMENT

    Hey can you do all the food from my hero academia?

  • Kenneth Kourt
    Kenneth Kourt

    Black pepper? Not white?

  • Elaina van Abbema
    Elaina van Abbema

    Usually the storebought wrappers are not as elastic as homemade, but definitely save a ton of time lol. When my family makes them we don't actually need to use water because the dough naturally sticks together, but definitely use water with storebought wrappers!

  • AnthonyQuitsYouTube
    AnthonyQuitsYouTube

    Or you should call it as Jiaozi

  • guess P
    guess P

    Two People are talking in this video voiceover

  • Nat C.
    Nat C.

    Can you do bulgogi next 🤤

  • フェンマーク
    フェンマーク

    Its called gyoza bro

  • Robert Davis
    Robert Davis

    I’ve been lucky enough to be invited to a couple dumpling making parties hosted by a real pro. She’d go around the room showing us how to do things, and “speed things up” when one part of the assembly line slowed down. Pretty sure she was 2.5x faster than us at literally every step of the process, and no machines used (and almost no English either!). A fun trick I learned: if you run out of filling but have some wrappers left, fill them with brown sugar, and mix them in with the rest. Whoever winds up biting into one is “lucky,” and they are a nice treat to boot!

  • Warinthon Kong
    Warinthon Kong

    Just use squares in stead of rounds to save the dough.

  • Pie In The Sky
    Pie In The Sky

    You could legit make an entire streaming service out of just Babish vids

  • I Am Void
    I Am Void

    Hey Babish, you should do a camp food video for ya trail bound fans!! Simple ingredients and simple pleasures.

  • I Am Void
    I Am Void

    Hey Babish, you should do a camp food video for ya trail bound fans!! Simple ingredients and simple pleasures.

  • Gabriella Comito
    Gabriella Comito

    Hey, Babish, what is YOUR favorite pasta out of the two? Noodles or dumplings?

  • Amanda Marie
    Amanda Marie

    a friend of mine gave me a bag of homemade frozen potstickers, and your dipping sauce sounds like an incredible complement to them! i will make this tomorrow! :D

  • Aether The Traveler
    Aether The Traveler

    Indians be like : u mean momo’s?

  • pls dont
    pls dont

    Garbage

  • Brian Hollister
    Brian Hollister

    Did you hold the lid for the whole 7-10 minutes?

  • gσ∂∂єѕѕ σf вєєѕ
    gσ∂∂єѕѕ σf вєєѕ

    Deliciouser

  • HaukeR
    HaukeR

    Hey Babish, can you make a Basics Episode about Curry?

  • Moises & Charles
    Moises & Charles

    Babish, please teach us how to make punch, lemonade, and limeade, including non-alcoholic. A "healthy" fruit drink would be nice too! I am partial to cherry limeade, blueberry lemonade, and tropical fruit such as mango in my punch. You might also want to recommend plastic ice cubes so the drinks don't get diluted!

  • Chop Happy
    Chop Happy

    Those potstickers look so delicious! Potstickers are one of my favorite recipes to make! 10/10 video

  • Jon Manson
    Jon Manson

    2:32 you can use the trimmings for making soups.

  • Jerri Yue Zhan
    Jerri Yue Zhan

    Me as Chinese: No that’s not how filling works. No that’s not how you make dumplings skin. But no complaints. It looks tasty and that’s all what matters

  • Phil Eckhardt
    Phil Eckhardt

    Can you basics Stuffed Peppers? Either the meat or cheese version??

  • Timothine v
    Timothine v

    ... when I make these I make 40 of them for one dinner lol, I do make them a little smaller though.

  • dfro19
    dfro19

    Can we get a Biryani basics????

  • moloko
    moloko

    When your mom forces you to cut the meat instead of putting it into meat grinder

  • Daniel Gonzalez
    Daniel Gonzalez

    We need Ramsay to collab with Andrew or react to one of his videos.

    • Lydia Bergeron
      Lydia Bergeron

      YES

  • Melty Moo
    Melty Moo

    I replaced the fresh napa cabbage with kimchi, and it worked great!

  • purplekittywuman
    purplekittywuman

    I know it's just an American spin, but I really wish they would call them gyoza like the rest of the planet.

    • Alexander Freeman
      Alexander Freeman

      I’m pretty sure “most of the world” calls them jiaozi, considering they are a Chinese dish with a Chinese name and China is the biggest country.

  • Airwrecka L
    Airwrecka L

    This was my favorite activity when I visited my grandma as a young child

  • drlsgtwoodruff
    drlsgtwoodruff

    What is the knife he is using and where can you purchase one?

  • homeless gamer
    homeless gamer

    If you mix the filling in one direction (with chopsticks) it turns out better

    • Alexander Freeman
      Alexander Freeman

      I’ve always found that to be superstition.

  • fuiehf jfcnsl
    fuiehf jfcnsl

    Ein Kommentar

  • Alyx
    Alyx

    I love dumplings!

  • Yoosles
    Yoosles

    Shaggy dough: Zoinks scoob I’m dough!

  • Darcy Jorgensen
    Darcy Jorgensen

    Seriously, practice on your folds. Once you get it, you’ve got it. Use gnd pork and shrimp. Always freeze. Dipping sauce: shoyu, rice vinegar and la yu. So easy. If you have a (late) Japanese stepmother and had a Japanese boyfriend and have been making them for...about 40 years.

  • Aura
    Aura

    I had potstickers the other night for dinner!!! Yes, they were steamed in a bamboo steamer... But They were frozen ;-;

  • samuel twaites
    samuel twaites

    Can you suggest a recipe that isnt pork as im allergic

  • Josh Keller
    Josh Keller

    That song/vibes in this video 🙏🏼😌

  • Jairo Marmolejos
    Jairo Marmolejos

    Tried this recipe twice and both times it was bad, too much sesame oil and too much ginger.

  • The Cat Content
    The Cat Content

    d e l i c i o u s e r

  • 만나레시피
    만나레시피

    it's awesome fried dumplings :)

  • the Freaky Dude
    the Freaky Dude

    This could have been an episode about the "Obah Gyoza" from the anime Dorohedoro

  • George Mancuso
    George Mancuso

    Cheese...?

  • Dr. Pepper
    Dr. Pepper

    Tip about the cleats : You can just seal them and use a fork to make patterns at the edge, less pretty but more easy

  • Dr. Pepper
    Dr. Pepper

    "something traditional but can be a little difficult to find napa cabbage" Me : *laughs in asian*

  • Griffin Davis
    Griffin Davis

    Crossover with ordinary sausage

  • Topher Petherick
    Topher Petherick

    Haachama-chama cooking Gyoza

  • jama88
    jama88

    Heres one yoshikages breakfast jjba

  • Samuel Converse
    Samuel Converse

    4:05 Andrew just wanted to show off his watch lol!

  • Tzadeck
    Tzadeck

    Okay I'm on board with this except the dipping sauce. I'm not sure about the Chinese version, but in Japan there are three things in gyoza dipping sauce: soy sauce, rice vinegar, and (optionally) rayu, which is a chili sauce. Most people like more soy sauce than vinegar.

  • Omerta
    Omerta

    I've never seen someone bind dumpling filling with an egg before. I'm not down with that.

  • StormTrooperEX
    StormTrooperEX

    regret trying to make this

  • silverisss
    silverisss

    Could you do an episode on kitchen knives? Ive been using a pretty bad knife for almost a year and i need a proper one. There's so many available, im not sure what to get. The one you use looks cool tho

  • Pro Hunter
    Pro Hunter

    U can also boil it or steam it

  • ironysteeth
    ironysteeth

    Sesame chicken? Broccoli beef? I get me some egg rolls and potstickers. China lady then asks what I want for my entree, and I tell her this IS my entree.

  • Zhuofan Zhang
    Zhuofan Zhang

    My family's recipe would roll the dough into a roll, cut it into small circles, and then roll each small circle into a large and thin wrapper. Less waste, but more work, for sure.

  • lowlight
    lowlight

    ахуеть пельмени

  • _Swayze_ Lean_
    _Swayze_ Lean_

    What happen to ground old pepper he used to have? RIP🥺

    • Patrick M
      Patrick M

      He was gifted his new one from a friend. It's a super efficient grinder called the "pepper cannon" I've got on ordered actually lol.

  • Jytra
    Jytra

    I feel like this was kinda a missed opportunity to do a tie-in...like Gyoza...from Dorohedoro...not because a certain fairy or lizard-headed man told me to suggest it... Either that or you can do a mushroom themed episode...

  • Net
    Net

    I add powdered mustard seeds to the sauce

  • HazmatHarry
    HazmatHarry

    " - Sigh - The only thing that could make this better is a jar of Kenji's finest sake . . but then he wouldn't stop talking. "

  • Dat Phan
    Dat Phan

    Does anybody know what knife he is using in this?

  • Roland Sosa Hernandez
    Roland Sosa Hernandez

    Banish should do the Oba Gyoza from Dorohedoro. It even has a canon recipe.

  • Brad Good
    Brad Good

    From China: This is so painful. Basically, Babish is showing how to make an American dish insinuating it's Chinese. Nothing, absolutely nothing, could be further from the truth. I won't even let my Chinese wife see this video. Authenticity, please.

  • Bill Kong
    Bill Kong

    If you're making potstickers you specifically want to avoid making the skins too thin. The browned crunchy bottom is kinda the main attraction.