- 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)