How to Make Jet Tila's Cantonese Potstickers | Ready Jet Cook | Food Network скачать в хорошем качестве

How to Make Jet Tila's Cantonese Potstickers | Ready Jet Cook | Food Network

This is a Chinese version of the beloved pan-fried dumplings, with a crisp base and juicy center. It’s great for teaching the fundamental techniques of filling, wrapping, searing, steaming and then re-crisping. It also has a crispy skirt that is usually for Japanese-style “gyoza." #ReadyJetCook #JetTila #FoodNetwork #Potstickers Come back for new weekly episodes of #ReadyJetCook, Mondays! Get the recipe ► https://foodtv.com/3ZTCMjj Subscribe to Food Network ▶ http://foodtv.com/YouTube Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won't want to miss. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cantonese Potstickers Recipe courtesy of Jet Tila Level: Intermediate Total: 2 hr (includes chilling time) Active: 1 hr 15 min Yield: about 30 potstickers Ingredients Potstickers: 1 pound (454 grams) fatty ground pork 1 tablespoon (10 grams) chicken powder 1 tablespoon (8 grams) cornstarch 1 tablespoon (15 milliliters) oyster sauce 1 tablespoon (8 grams) sesame oil 1 teaspoon (8 grams) finely minced ginger 1 teaspoon (2 grams) ground white pepper 2 scallions (37 grams), thinly sliced 1 clove (5 grams) garlic, finely minced 30 (190 grams) round, gyoza-style dumpling wrappers Neutral oil, for cooking Dipping Sauce: 1/4 cup soy sauce 1/4 cup sriracha 1/4 cup sugar Optional Crispy Skirt: 1/2 cup cornstarch 1/4 cup all-purpose flour 1 1/2 teaspoons white vinegar Directions For the potstickers: Combine the pork, chicken powder, cornstarch, oyster sauce, sesame oil, ginger, white pepper, scallions, garlic and 2 tablespoons water in a medium bowl. Knead for 1 to 2 minutes until the mixture turns sticky and cohesive and clings to your spoon or chopsticks; it should look tacky and hold soft peaks. Chill for at least 30 minutes so it firms slightly for easier wrapping. For the dipping sauce: Combine the soy sauce, sriracha and sugar in a small bowl. Whisk until the sugar is dissolved. To wrap the dumplings, place about 2 teaspoons of the filling in the center of each wrapper. Lightly wet the rim, fold into a half-moon, press out any air and pleat one side to seal (6 to 8 pleats; pleating one side pulls the dumpling into a crescent and creates a broad, flat base that stands upright). Heat 2 tablespoons of the neutral oil in a nonstick or carbon-steel skillet over medium-high heat until the oil shimmers. Arrange 6 to 8 of the potstickers base-side down without crowding – you should hear a gentle sizzle on contact. Sear, uncovered, for 2 to 3 minutes, until the bottoms are pale golden and set. Carefully add 1/2 to 3/4 cup (120 to 180 milliliters) water – the pan should bubble vigorously – then cover immediately and steam for 3 to 4 minutes, until the wrappers turn opaque at the edges and the filling feels springy when pressed. Uncover, add 2 tablespoons more neutral oil and cook 1 to 2 minutes, until all of the water evaporates and you hear a clear sizzle again. Repeat with the remaining potstickers. For the optional crispy skirt: To a liquid measuring cup, add the cornstarch, flour, vinegar and 1 cup water and whisk to combine into a slurry. Arrange 6 to 8 potstickers in a pinwheel shape in the same skillet. Add the slurry in a thin layer covering the bottom of the skillet and connecting the potstickers. Cook 2 to 3 minutes until a crisp golden brown pancake forms. Invert a plate over the skillet and flip so the crispy skirt is on the top. Serve the potstickers hot with the dipping sauce. Copyright 2026 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT! ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TIKTOK:   / foodnetwork   ▶ TWITTER:   / foodnetwork   How to Make Jet Tila's Cantonese Potstickers | Ready Jet Cook | Food Network    • How to Make Jet Tila's Cantonese Potsticke...