Perfect potstickers alton brown

perfect potstickers alton brown

Perfect potstickers alton brown. hey everybody Thomas Joseph here now classic pot stickers can be made with a variety of ingredients but sometimes when you make them at home they’re soggy and oily and disappointing overall well today I’m gonna share with you a few tricks and tips in making delicious pot stickers that are crisp and juicy let’s get started [Music] so before we get into making the dumplings themselves we have to make the filling now I’m using a classic filling that has a little bit of napa cabbage which is this guy right here this is really finely chopped napa cabbage and it’s about 1/2 of a cup now if you didn’t have access to

napa cabbage and you wanted to substitute something else you could use a savoy cabbage which is a nice tender cabbage you could even use iceberg lettuce as well I know that sounds a little bit weird but it has a very similar texture to it to this I’m gonna add 1/2 of the teaspoon of coarse salt and I’m just gonna mix these two together and what the salt is gonna do it’s gonna pull out a good amount of moisture from the napa cabbage and what that’s gonna do is it’s gonna help us to kind of regulate the amount of moisture that’s in the filling which will help to avoid a soggy potsticker

in the end so just mix this together I’m using my hands here but you could certainly use a fork or a spoon and put this off to the side room temperature for about 10 to 20 minutes and then we’re gonna squeeze it dry alright guys so after 10 minutes look at this you can see that a good amount of water has come out of the napa cabbage and this is exactly what you want you can take a piece of paper towel or you could do this by hand or you can use a clean kitchen towel just empty out your napa cabbage and then give this a squeeze and all of that excess moisture is gonna come out

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