Tom Douglas teaches us how to 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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