Exactly how I do my potstickers.....EXCEPT. I divide the dough into two pieces and roll the whole thing out into a large rectangle or whatever shape I can and then cut out the rounds with a 3" cookie cutter. Much easier than rolling out individual pieces.
Instead of Cayenne, I use Shichimi Togarashi. Seriously. This stuff is great on anything. Sprinkle some on your udon noodle soup. Because our little rural grocery doesn't have this item, I bought a big bag of it from Amazon. I bet you can get some locally (?)
Is that "uptalking"? His tone goes up at the end of almost every sentence. Seven minutes on the heat. I might want to check the internal temp of that ground pork. But then, he's cooking with gas which makes me jealous.
4 comments:
Great narration!
Nice video. And great instructions.
Exactly how I do my potstickers.....EXCEPT. I divide the dough into two pieces and roll the whole thing out into a large rectangle or whatever shape I can and then cut out the rounds with a 3" cookie cutter. Much easier than rolling out individual pieces.
Instead of Cayenne, I use Shichimi Togarashi. Seriously. This stuff is great on anything. Sprinkle some on your udon noodle soup. Because our little rural grocery doesn't have this item, I bought a big bag of it from Amazon. I bet you can get some locally (?)
Is that "uptalking"? His tone goes up at the end of almost every sentence. Seven minutes on the heat. I might want to check the internal temp of that ground pork. But then, he's cooking with gas which makes me jealous.
"Shaggy dough."
I love Chef John.
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