Cooking with chef Tom Douglas: Let’s make pot stickers
You’ve probably heated up frozen pot stickers to serve your family—and that’s precisely how the James Beard award winner first cooked the crescent-shaped dumplings. Though he enjoyed the store-bought variety, chef Tom Douglas eventually concocted a homemade version that would quickly become a family favorite.
Today, the innovative culinary force behind Tom Douglas Seattle Kitchen, a community-based restaurant group that works with Amazon in and around the Seattle campus, is sharing his made-from-scratch recipe with us. Dishing up as many playful, personal anecdotes as he does cooking tips, chef Douglas, alongside his adult daughter, Loretta, offers a step-by-step guide to mincing, stuffing, wrapping, pinching, and sauteing pot stickers that’ll be ready to eat in about 20 minutes’ time.
Once you’ve watched this helpful (and sure-to-make-you-hungry) tutorial, grab a mixing bowl, some thick-skinned wrappers, your filling ingredients, and a couple pint-sized helpers to get started on making your own homemade pot stickers. Chef Douglas and Loretta have a feeling this recipe may end up becoming a go-to weeknight staple for your family, just as it’s long been at their home.
Download the recipe: shrimp and scallion potstickers
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