Pork Potstickers with Chef Frank
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Potstickers are one of the many dumplings that are a serious crave. Learning how to make your own is like having a superpower. Give it a try. Film, Editing …
This has been up for 4 days and only has 8.5k views. Chef franks is amazing.
I like how you get all your prep done (mise en place) showing good knife skills. Cooking isn’t rocket surgery but there are techniques that make the process go smoothly. The test piece is also helpful when making meatballs. Good vid, Chef!
If Frank can cook SO CAN YOU! Arrivederci! I love Yan baby.
There needs to be a pro MSG campaign because all the Chinese restaurants tout their “no msg” on their menus and what not and it’s lead me to believe MSG is somehow bad, when what I’ve learned recently is, MSG is basically Salt
I’d like to know why all the Chinese restaurants have gone “no msg” like how and why did that happen?
What happens if you include the egg yolk too though?
My daughter loves potstickers. Can't wait to try this!
Hey frank can you send me the leftovers?
Surprised you went with store bought dough. It's basically just boiling water and flour, and you can break out the pasta roller and a biscuit round to get the sheet and cut out the circles. Honestly, making Asian dough like that is very satisfying, IMO — it's some of the more springy and fun dough to play with!
How did you hurt your arm chef Frank? 🙁
Not sure is there a Asian market by you but try to get Chinkiang vinegar, double black soy sauce and chili oil, mix three of them together for the dripping sauce you will not be disappointed.
Looking so good!
Datu Puti Soysauce!!!!!! HELLO TO MY FELLOW FILIPINOS WHO ARE CHEF FRANK FANS! 🙂
Nothing says "authentic" like an Old White Guy mansplaining how to make "Chinese food"
As a Filipino.. I am so much in glee and reminiscent of how chef Frank just mentions Filipino Soy Sauce.. It just reminded me and my family and relatives
Totally loved soy sauce.. But I prefer Silver Swan than Datu Puti 😅😅
Also msg.. Is so common in SEA cooking also.. Just do not put way too much that it overpowers the dish.. And not use MSG everyday too
That ginger hack with smashing it = LIFE CHANGING.
Super informative and helpful
Ginger processing = mind blown. Thanks, Frank!
That ginger trick is amazing
I've seen this done slightly different when cooking it. In a frying pan, put a small heatproof ramekin filled with water in the middle. Then add some oil in the frying pan around the ramekin, and put the dumplings around it. What I took from it is that the dumplings now steam on top, while being fried at the bottom. A Chinese restaurant here prepares them this way and they are delicious.
Martin Yan… now THAT is a blast from the past… I grew up watching him and comparing his cooking to what my parents did in their restaurant. Also thank you for not being scared of MSG, chef! So many white people are terrified of it and I have no idea why 😂
he just takes the egg over the whole ingredients and says "i only use the egg-white". jep… i would have destroyed the yolk
Eeeeeeyyy Datu Puti! Glad you like it Chef Frank. Try Silver Swan as well, from Philippines too.
That looks doable, gonna try it!
"It does shoot across the room sometimes. It's okay." Why Frank is my kitchen spirit.
Came here from epicurious, hi frank!
You should do a series on what not to do. (Tips & tricks) (ie. Burgers, steak, pasta, ect).
You're the man, Chef Frank!
Hey chef! I love your videos, you are so informative. I heard that its good to microwave your test piece of meat so that way you get an accurate sample with no maillard reaction affecting the flavor, what are your thoughts on this?
4:23: Huge plug for PBS🥰 from a successful alum😊