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[Molly]
I'm whipping up a colossally
cozy dinner on the farm.

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The faster I can plate it up,
the faster I can taste it.

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Hallelujah.

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Asian chicken pot pie with
a crust made out of layers of

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fluffy scallion pancakes.

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Dang.

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That is so flavorful.

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Saucy and sticky orange
broccoli and cauliflower.

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I am not going to be able to
stop eating this.

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Orange you glad it's just
a bunch of veggies?

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Juicy pork potsticker
stir fry.

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Get at me.

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I almost don't even want to
share this with the girls.

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And for dessert, my five-spice
gingerbread cookies

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with tangy cream cheese frosting

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Shine!

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Five spice, more like
five stars.

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[playful popping effects]

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I'm putting together a hearty
dinner for the family because

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it's my favorite thing to do.
It's how I show my love.

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For dessert, I'm making frosted
five-spice gingerbread cookies.

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They're soft and sweet
and flecked with the uniquely

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cozy flavors of
Chinese five-spice.

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And then they get finished
with a thick layer

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of orange cream cheese frosting.

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They're sort of like
a gingerbread cookie for sugar

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cookie people, such as myself.

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I'll start with the dry
ingredients for the dough.

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Three and a half cups of
all-purpose flour,

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a teaspoon of baking powder.

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A little bit of baking powder
is really helpful in

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the overall softness
of the cookie.

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But what I love about these
cookies is that they hold

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their shape with crisp edges
after they're cut out.

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Teaspoon of kosher salt.

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And now the star flavor of
the show, Chinese five-spice.

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It's got cinnamon,
cloves, fennel,

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anise, and Sichuan peppercorn.

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So you get the licorice notes
of the fennel and the anise,

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and then that
little peppery bite from

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the Sichuan peppercorn.

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It is such a complex,
cozy combination of spices.

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All the flavors work
so gorgeously together.

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I'm bumping up with
a tablespoon of cinnamon,

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because cinnamon truly is a key
flavor of gingerbread.

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Ginger gets the naming rights,
but cinnamon lays

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the foundation for everything.

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And then of course,
some ground ginger.

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And it's that signature
zinginess that makes for

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a great gingerbread.

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And I'll just whisk
this together.

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Cookie decorating
is a central part of winter.

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We go all out with
the buttercream

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and the sprinkles.

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And typically we do sugar
cookies because those are

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the most fun to decorate,
but always a little part of me

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feels bad that we skimp out on
the traditional gingerbread.

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So this actually kind of
combines the two.

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I'm using gingerbread flavors
in a sugar cookie shape

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and topping it with frosting
because frosted cookies are

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the best cookies.

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It's good to go.

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In my stand mixer, I'll combine
one cup of softened unsalted

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butter, and then four ounces of
cream cheese

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is my secret ingredient for
making a cutout cookie

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that once it bakes up,

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it retains this
gorgeous softness.

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It'll also contribute a little
bit of tang, which is so tasty.

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And then one and a quarter cups
of dark brown sugar.

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I'll beat this up until
it's creamy and combined.

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This isn't like a fluffy cake
where you have to beat in a ton

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of air in order to get
a fluffy crumb.

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I love a cutout cookie that is
super duper dense.

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So I'm not too concerned with
beating in a ton of air at this

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stage, which is great,
takes less time.

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I'll crack in an egg,

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[whirring]

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and splash in some vanilla.

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And then turn the mixer down to
low and gradually incorporate

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the dry ingredients.

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The smell of
the Chinese five-spice

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is so nostalgic for me.

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It makes me think of
Peking duck and Char Siu.

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It's combined when I can
no longer see any

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dry bits of flour --
let me grab some plastic wrap.

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I'll divide it in half,
wrap it in plastic,

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and then refrigerate it for
a few hours.

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And this is also the type of
thing you could make a couple

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of days in advance and just
keep in your fridge until

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you're ready to bake.
It's smelling so good already.

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My dough is chilled.
It's ready to be rolled out.

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I'm rolling this out to a scant
quarter of an inch thick,

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so just slightly less than
a quarter of an inch.

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It'll be just thick enough to
stay soft after they've baked.

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That looks good.
I'll cut out my shapes.

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I'm using a star,
and it's a big star,

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because a big cookie is
a tasty cookie.

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You get a lot of
those chewy innards.

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And stars are fun to decorate.
Just like that.

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I love those clean edges.

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I'll place it onto
a baking sheet that's
lined with parchment.

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I'll keep on cutting,
and then I'll actually freeze

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these for an hour before baking
at 350 for eight minutes until

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they're no longer shiny
and just set,

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and then I'll get going on
the frosting.

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[playful dinging sounds]

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It's just butter,
powdered sugar, and salt.

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Start on low then increase
speed to high once you know

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the sugar won't fly.
Oh, that rhymed.

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Add some cream cheese,

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orange zest, vanilla,
and beat some more.

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Then scrape into a piping bag
fitted with a quarter-inch tip

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for frosting ease.
Easy peasy.

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My cookies are cool.
They smell incredible.

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I'm ready to
frost and decorate.

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So I like a cookie with
a frosting as opposed to

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an icing that hardens.

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You can't beat a really soft,
fluffy frosting.

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I've got it in a big piping bag
with a fairly large tip.

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I honestly like almost
a one-to-one ratio of

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cookie to frosting.

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So I'm gonna pipe on
a thick layer.

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I'm doing these big,
cartoon-like lines.

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Ta-da.

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I'll finish with a little
dusting of cinnamon.

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That way, that's the first
thing that you smell when

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you go for a bite.

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Speaking of going for a bite,

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I'm just gonna steal a taste.

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Mm.
Mm-hmm.

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They're soft and sweet
and so cozy.

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And the brightness from
the cream cheese and the orange

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in the frosting balances
everything out.

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Five spice, more like
five stars.

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[upbeat acoustic guitar]

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[playful pops and tones]

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For the main event, I'm making
my Asian chicken pot pie.

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It's got a super hearty,
super flavorful filling that's

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loaded with chicken and ginger.

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And it gets topped with
a freaking scallion

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pancake crust.
Go off, pie.

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I start with the filling
and then do an easy puff pastry

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scallion pancake hack.

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I've got some oil
in my pan here.

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I'm building everything in my
braiser and then serving it out

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of that as well.

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I've got onion and celery,
along with some scallions.

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I'll just add the white parts
of the scallions right now.

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Those take a little bit longer
to cook.

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A pinch of salt,

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and then I'll cook these for
a few minutes to soften.

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If I had to choose, I would say
that chicken pot pies are

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the coziest food of all time.

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They're just like
soup, but more.

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They're heartier,
they're creamier,

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and then you have that crust.

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Oh, and with the scallion
pancake crust,

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this is gonna be otherworldly.

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Next, I'll toss in some
ginger and garlic.

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Is ginger the theme of the day
with the gingerbread cookies?

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I'm okay with it.

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A little crushed red pepper for
some heat.

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I'll let this cook
until it's fragrant.

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You want to be careful not to
overcook the ginger

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or the garlic and cause them
to burn and get bitter.

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I'll start to build the base of
my pot pie.

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So with any pot pie, I do
the veggies and then add some

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flour, which is gonna
thicken up the liquid

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and create that creamy sauce.

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I'll get in six tablespoons of
all-purpose flour and whenever

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you're adding flour to a dish
like this, you want to cook it

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for a couple of minutes
before adding the liquid,

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and that toasts the flour,
and it gets rid

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of that floury flavor.

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I'll switch to a whisk now
and then whisk in

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two and a half cups of
low sodium chicken stock.

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You want to add this gradually
to create the smoothest sauce.

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The first food that Bernie ever
inhaled when she was probably

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about eight months old
was chicken pot pie.

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So I know she's gonna be
into this.

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You can really start to feel it
in your whisk when

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it's thickened up.

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And you can kind of see
the tracks

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that the whisk leaves.

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So I'm ready
to add the chicken.

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I've got four cups of
cooked chicken here.

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I'll toss this in.

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I like to use a mixture of
chicken breast and chicken

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thigh so you get those
contrasting textures.

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OK, I'll fold this in.

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Then you can't have a chicken
pot pie without peas.

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I'm just using frozen peas,
which will thaw almost

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immediately when they hit
the hot mixture.

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They're like little balls of
sweetness scattered throughout.

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And then a few of the scallion
greens, but I'll actually

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reserve most of them
for the topping.

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Some black pepper,

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I'll season with
a bit of soy sauce.

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A splash of rice vinegar adds
crucial acidity

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to balance out the flavors.

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And then to maximize
its coziness, half a cup of

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heavy cream.
I'll stir this all together.

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This looks so creamy and good.

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All right, I'll remove it from
the heat while I make

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the scallion pancake
crust topping.

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I've got two sheets of
store-bought puff pastry

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that I've thawed.

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You can either do it in
the refrigerator overnight

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or at room temperature for
about 45 minutes or an hour.

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And I'll roll this out
until it's a wide

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18 by 12 inch rectangle.

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You wanna work fairly quickly
and keep it as cold

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as it can be to maximize
those flaky layers

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once it bakes up.

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My rectangle's rolled out.

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I'll drizzle it with some
toasted sesame oil.

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Even though it's called
a scallion pancake, sesame is

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a necessary part of it because
this sesame oil infuses it with

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so much flavor.

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That dark toasty notes paired
with the fresh scallions are

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such a great flavor match.

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I'll sprinkle with my reserve
scallion greens,

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a pinch of salt,

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and I'll roll this up like
a jelly roll.

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Want a nice tight roll to lock
in all the scallions.

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00:09:50,967 --> 00:09:53,867
OK, and then I'll coil this
up like a snail

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to create layers upon layers of
scallion sesame goodness.

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I'll roll it out again,
and I'll roll it out this time

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00:10:03,233 --> 00:10:05,667
to be a little larger than
the top of my braiser here.

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00:10:06,367 --> 00:10:07,000
So it's gonna be quite large.

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I can start to see the scallion
greens through the dough.

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00:10:11,233 --> 00:10:13,567
I'll brush this all over with
egg wash to help it get shiny

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and golden on top.

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I'll brush the edges of
the braiser with some egg wash

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too, and this'll be
glue that will help

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the puff pastry
stay on.

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00:10:25,633 --> 00:10:27,667
I'll cut some slits in the top
for vents so that the steam can

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release as it bakes.

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I'll transfer it
to the braiser.

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Drape it over the top.
Oh, it looks so good.

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I wanna make sure it touches
all the edges.

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00:10:39,100 --> 00:10:40,800
And then before it goes in
the oven, some flaky salt

243
00:10:41,467 --> 00:10:43,266
and sesame seeds for crunch.

244
00:10:43,834 --> 00:10:44,467
Oh, that's so pretty.

245
00:10:45,667 --> 00:10:48,800
I'll bake this at 425 degrees
for 30 minutes, tenting with

246
00:10:49,900 --> 00:10:51,700
foil for the last 10 so that it
doesn't get too brown.

247
00:10:52,266 --> 00:10:53,467
Cozy town, here I come.

248
00:10:56,867 --> 00:11:00,400
It smells spectacular in here.
Let me check on that pie.

249
00:11:01,367 --> 00:11:02,467
Yum!

250
00:11:04,100 --> 00:11:06,300
That is one gorgeous pot pie.

251
00:11:07,000 --> 00:11:08,000
I'm gonna go for it right now,

252
00:11:09,133 --> 00:11:12,100
because family means that
you don't care if the person

253
00:11:13,266 --> 00:11:14,767
who cooked the pot pie sneaks
a taste before serving it.

254
00:11:15,934 --> 00:11:18,667
You know what this needs is
some hot Chinese mustard for

255
00:11:19,734 --> 00:11:22,000
just a touch of that
sinus-clearing deliciousness.

256
00:11:23,700 --> 00:11:25,867
[short sigh]

257
00:11:27,400 --> 00:11:30,166
Mmmmmm!

258
00:11:31,100 --> 00:11:35,700
Dang, that is so flavorful
with that ginger

259
00:11:36,200 --> 00:11:36,900
and the scallions.

260
00:11:38,066 --> 00:11:41,667
And that crust is so chewy
and crispy and flaky and good.

261
00:11:42,467 --> 00:11:43,500
This is some alpaca
sweater-level

262
00:11:44,066 --> 00:11:45,567
coziness in one spoon.

263
00:11:51,467 --> 00:11:55,200
For a side dish that is vying
to be even more comforting than

264
00:11:56,333 --> 00:11:58,100
the main, I am making orange
broccoli and cauliflower.

265
00:11:59,133 --> 00:12:00,867
It's basically orange chicken,
but with veggies,

266
00:12:01,400 --> 00:12:02,800
so it's healthy-ish.

267
00:12:03,867 --> 00:12:05,767
I'm starting with half a head
each of cauliflower

268
00:12:06,800 --> 00:12:08,066
and broccoli, and I'll coat
them in some flour,

269
00:12:08,633 --> 00:12:09,867
season with some salt.

270
00:12:10,900 --> 00:12:11,867
And it's so easy just to put
them all into a bag

271
00:12:12,367 --> 00:12:13,200
and shake them up.

272
00:12:14,300 --> 00:12:15,567
This is a job that Bernie
and Ira would love to do.

273
00:12:16,600 --> 00:12:17,867
So I'll just get them fully
coated in the flour.

274
00:12:18,934 --> 00:12:19,767
And this just helps the surface
of the veggies stick

275
00:12:20,800 --> 00:12:22,700
really well to the batter.
All right, that's it.

276
00:12:23,834 --> 00:12:24,867
For the batter, I'll start with
three quarters of a cup

277
00:12:25,433 --> 00:12:27,066
of all-purpose flour,

278
00:12:28,000 --> 00:12:29,266
and three quarters
of a cup of rice flour,

279
00:12:30,433 --> 00:12:33,300
which will help the batter
fry up to be light and crispy.

280
00:12:34,533 --> 00:12:36,266
Two teaspoons of baking powder
will allow the batter to puff

281
00:12:37,200 --> 00:12:38,967
up while it fries.
And a teaspoon of salt.

282
00:12:39,533 --> 00:12:40,200
And I'll whisk together.

283
00:12:41,033 --> 00:12:42,266
This is just like
a tempura batter.

284
00:12:42,934 --> 00:12:45,266
I love a battered vegetable.

285
00:12:46,500 --> 00:12:48,500
It kind of creates this shell
that's crispy on the outside,

286
00:12:49,500 --> 00:12:51,266
but chewy once you get right
below the surface.

287
00:12:51,800 --> 00:12:52,467
Such a good texture.

288
00:12:53,467 --> 00:12:56,400
one and a half cups of seltzer
adds the bubbles

289
00:12:57,333 --> 00:12:59,567
that will keep this batter
light and airy.

290
00:13:00,633 --> 00:13:03,000
This will be a very thin
batter, but it puffs up

291
00:13:03,433 --> 00:13:04,100
in the fryer.

292
00:13:05,467 --> 00:13:07,500
I love seeing this bubbly
batter come together.

293
00:13:08,367 --> 00:13:09,967
I'll transfer my veggies to
the batter

294
00:13:10,600 --> 00:13:12,100
and get them fully coated.

295
00:13:13,233 --> 00:13:15,700
Cauliflower and broccoli are
so great with this because

296
00:13:16,834 --> 00:13:19,700
their florets catch the batter
and just provide so much

297
00:13:20,400 --> 00:13:21,867
delicious textural excitement.

298
00:13:23,033 --> 00:13:25,266
Broccoli is one of the few
vegetables that Bernie and Ira

299
00:13:25,967 --> 00:13:26,967
reliably eat with excitement.

300
00:13:27,900 --> 00:13:29,967
So we have it pretty much
every other day.

301
00:13:30,667 --> 00:13:31,400
They've got to have it crispy.

302
00:13:32,633 --> 00:13:34,567
They're actually pretty snobby
about their broccoli texture.

303
00:13:35,700 --> 00:13:37,166
If they have broccoli somewhere
else and it's not crispy

304
00:13:37,934 --> 00:13:38,900
or salty enough,
they won't eat it.

305
00:13:40,166 --> 00:13:43,000
But this deep frying is going
to take the broccoli crispiness

306
00:13:43,567 --> 00:13:44,100
to a whole other level.

307
00:13:45,200 --> 00:13:46,867
I'll toss these to allow
the batter to coat everything

308
00:13:47,800 --> 00:13:48,700
and then I'll get them into
my pot of oil.

309
00:13:49,734 --> 00:13:51,467
I have a couple of inches of
neutral oil heating

310
00:13:52,000 --> 00:13:53,767
to 350 degrees here.

311
00:13:54,734 --> 00:13:55,967
That is exactly the sizzle
you want to hear.

312
00:13:56,600 --> 00:13:58,266
Add a couple of spoonfuls.

313
00:13:59,400 --> 00:14:01,066
We'll fry these for four to
five minutes until they're

314
00:14:01,500 --> 00:14:02,266
golden all over.

315
00:14:03,333 --> 00:14:05,667
I'm frying in cast iron,
which is a great vessel for

316
00:14:06,767 --> 00:14:09,967
deep frying because cast iron
holds heat very well,

317
00:14:11,166 --> 00:14:13,000
and it kind of slows that
dropping of the oil temperature

318
00:14:13,834 --> 00:14:15,266
once the cold veggies go
into the oil.

319
00:14:16,300 --> 00:14:17,967
And one thing I love about
orange chicken is how

320
00:14:18,734 --> 00:14:20,400
the nuggets are all
very smooth

321
00:14:21,200 --> 00:14:24,166
and almost blob-like in
appearance.

322
00:14:25,033 --> 00:14:26,367
And that's what's happening
here too.

323
00:14:27,367 --> 00:14:29,000
The batter is just getting
so puffy and happy.

324
00:14:30,033 --> 00:14:31,266
And there are still some
craggles though, which is

325
00:14:32,367 --> 00:14:34,467
important because those
craggles will catch the sauce

326
00:14:35,400 --> 00:14:37,867
and add for some great
crunchy excitement.

327
00:14:38,934 --> 00:14:40,467
Even if the batter starts
to turn lightly golden,

328
00:14:41,700 --> 00:14:43,266
you wanna make sure to go for
the full four to five minutes

329
00:14:44,300 --> 00:14:46,100
because it's important that
the veggies cook all

330
00:14:46,533 --> 00:14:47,200
the way through.

331
00:14:48,300 --> 00:14:50,000
This is the golden brown color
that I'm looking for,

332
00:14:50,867 --> 00:14:52,000
and I love seeing
those craggly bits.

333
00:14:52,633 --> 00:14:53,000
They'll be extra crunchy.

334
00:14:53,800 --> 00:14:54,800
I'll transfer these to
a wire rack

335
00:14:55,934 --> 00:14:58,767
to allow any excess oil to
drip off, and I'll just hold

336
00:14:59,734 --> 00:15:00,767
them here while I fry up
the rest of the batch,

337
00:15:01,433 --> 00:15:02,166
and then I'll make my sauce.

338
00:15:03,367 --> 00:15:04,967
[playful tones playing]

339
00:15:06,867 --> 00:15:10,100
This sauce contributes tang
and zippiness, and it just

340
00:15:10,934 --> 00:15:12,266
shellacs the veggies
with glossiness.

341
00:15:13,467 --> 00:15:15,200
I'm starting with some orange
juice, and to this, I'll add

342
00:15:16,033 --> 00:15:17,367
a couple of tablespoons
of soy sauce,

343
00:15:18,000 --> 00:15:19,400
rice vinegar for acidity.

344
00:15:20,066 --> 00:15:21,467
I love a sweet, salty combo,

345
00:15:22,233 --> 00:15:23,166
but you also gotta have
some sour.

346
00:15:24,100 --> 00:15:25,400
A couple of teaspoons of
toasted sesame oil,

347
00:15:26,533 --> 00:15:28,967
and then a quarter cup of
apricot jam, which will help

348
00:15:30,000 --> 00:15:31,800
the sauce caramelize
and thicken, and then it'll

349
00:15:32,934 --> 00:15:35,600
glue onto the veggies in that
deliciously sticky way.

350
00:15:36,767 --> 00:15:38,600
And a tablespoon of cornstarch
to thicken everything up.

351
00:15:39,367 --> 00:15:40,367
I'll whisk this
until it's smooth.

352
00:15:41,500 --> 00:15:43,467
I love to have this combination
of orange and apricot so

353
00:15:44,133 --> 00:15:45,367
you get complex fruitiness.

354
00:15:46,633 --> 00:15:48,567
Now, ultimately, it's gonna be
heating it up that thickens it,

355
00:15:49,700 --> 00:15:51,467
but before I add it to my pot
to thicken, I'll sizzle

356
00:15:52,033 --> 00:15:53,000
together some aromatics.

357
00:15:54,266 --> 00:15:56,367
I'll add a drizzle of oil to my
big braiser here, and I'm using

358
00:15:57,433 --> 00:15:58,900
a pot that's big enough to add
in the veggies after

359
00:15:59,433 --> 00:16:00,166
I've made the sauce.

360
00:16:01,200 --> 00:16:03,400
I'll sizzle some scallions
and garlic and ginger,

361
00:16:04,567 --> 00:16:05,800
and crushed red pepper.

362
00:16:06,600 --> 00:16:08,000
I love a kiss of heat in
this dish.

363
00:16:08,567 --> 00:16:09,600
I'll pour in the sauce.

364
00:16:12,066 --> 00:16:15,100
I'll simmer this for just
a minute until it thickens.

365
00:16:16,266 --> 00:16:18,467
Mm, that is a really good
smell, and a really good smell

366
00:16:19,166 --> 00:16:20,567
is the key to a cozy kitchen.

367
00:16:21,266 --> 00:16:22,367
Oh, yeah, it's getting thick.

368
00:16:24,100 --> 00:16:27,867
When you can drag your spoon
across the bottom of the pot

369
00:16:28,633 --> 00:16:30,166
and see its track
the whole way,

370
00:16:31,266 --> 00:16:32,967
you know it's thick enough.
All right, it's go time.

371
00:16:33,900 --> 00:16:35,066
I'll add the veggies right
into the sauce.

372
00:16:35,867 --> 00:16:38,667
So excited.
I like handling these.

373
00:16:39,467 --> 00:16:40,467
They're so
satisfying and crunchy.

374
00:16:41,367 --> 00:16:42,600
I'll toss them all together
and get them

375
00:16:43,233 --> 00:16:44,266
fully coated in the sauce.

376
00:16:45,467 --> 00:16:49,400
This looks so good.
Yowza.

377
00:16:50,567 --> 00:16:52,367
The faster I can plate it up,
the faster I can taste it.

378
00:16:53,467 --> 00:16:55,266
This is the perk of
wearing sweaters.

379
00:16:57,266 --> 00:16:58,367
Hallelujah.

380
00:17:01,200 --> 00:17:03,200
Look at that steam
coming off of it.

381
00:17:04,000 --> 00:17:06,500
It still needs
toasted sesame seeds

382
00:17:07,667 --> 00:17:09,400
and scallions.

383
00:17:10,667 --> 00:17:12,100
And this is just giving my hand
something to do while it cools

384
00:17:13,066 --> 00:17:14,500
so that it's not lava hot going
into my mouth.

385
00:17:16,367 --> 00:17:17,767
Which one of you
do I want first?

386
00:17:18,166 --> 00:17:19,066
I want you.

387
00:17:26,867 --> 00:17:30,967
So sweet and sticky
and the breading is so crunchy

388
00:17:31,600 --> 00:17:32,467
and chewy and satisfying.

389
00:17:33,433 --> 00:17:35,700
I am not gonna be able to
stop eating this.

390
00:17:36,700 --> 00:17:37,667
Orange you glad it's just
a bunch of veggies?

391
00:17:38,333 --> 00:17:39,166
[playful dings and chomping]

392
00:17:45,066 --> 00:17:46,600
To really stir up this dinner,

393
00:17:47,400 --> 00:17:49,266
I'm making
my potsticker stir fry.

394
00:17:50,133 --> 00:17:51,266
It's just a quick and easy
veggie base

395
00:17:52,266 --> 00:17:54,166
with juicy pork dumplings to
make it craveable.

396
00:17:55,166 --> 00:17:57,000
I'm starting with
my potstickers, just frozen

397
00:17:57,500 --> 00:17:58,000
pork potstickers.

398
00:17:58,800 --> 00:18:00,100
I keep these on hand
at all times.

399
00:18:00,934 --> 00:18:02,066
The girls cannot get enough
of them.

400
00:18:02,433 --> 00:18:03,266
[clunking]

401
00:18:04,100 --> 00:18:05,500
I've got some oil in
my skillet here.

402
00:18:06,700 --> 00:18:07,900
I'll spread these out so that
all of them can make contact

403
00:18:08,834 --> 00:18:10,467
with this skillet
and start to get crispy.

404
00:18:11,500 --> 00:18:13,767
Sometimes when I see my girls
inhaling bananas,

405
00:18:15,033 --> 00:18:18,300
the grossest food of all time,
I am like, whose child is this?

406
00:18:18,934 --> 00:18:19,867
You are not related to me.

407
00:18:20,533 --> 00:18:21,266
But then when I see them eat

408
00:18:22,367 --> 00:18:24,667
potstickers with as much
exuberance, I'm like, oh yeah,

409
00:18:25,233 --> 00:18:26,467
we're totally related.

410
00:18:27,700 --> 00:18:29,367
And now to get the insides hot
and steamy, I'll add a quarter

411
00:18:30,300 --> 00:18:31,567
cup of water and then quickly
cover it up.

412
00:18:32,734 --> 00:18:34,600
This is a two-step process.
Step one, makes them crisp.

413
00:18:35,467 --> 00:18:36,667
Step two, makes them
cooked throughout.

414
00:18:37,767 --> 00:18:39,600
I'm always looking for ways to
make potstickers into

415
00:18:40,000 --> 00:18:41,066
a full meal.

416
00:18:42,300 --> 00:18:44,300
Sometimes I'll put potstickers
on a salad, but one day I just

417
00:18:45,533 --> 00:18:47,166
cooked up some veggies right
along in the skillet with them,

418
00:18:48,233 --> 00:18:50,266
throw in a sauce,
and bam, you've got a stir fry.

419
00:18:51,333 --> 00:18:53,500
They smell so good.
All right, I'll uncover these.

420
00:18:55,000 --> 00:18:56,000
Hello.

421
00:18:56,800 --> 00:18:57,867
And allow the steam
to evaporate.

422
00:18:58,667 --> 00:18:59,767
Oh, look at that good
brown color.

423
00:19:00,767 --> 00:19:03,266
This is my happy place,
a pan of dumplings.

424
00:19:04,567 --> 00:19:06,300
I'll get these out of
the skillet to make way

425
00:19:06,767 --> 00:19:07,400
for the veggies.

426
00:19:08,867 --> 00:19:10,166
[hums indistinctly]

427
00:19:10,734 --> 00:19:11,300
Add a little more oil,

428
00:19:12,166 --> 00:19:13,500
and then I'll get going on
my veggies.

429
00:19:14,567 --> 00:19:16,367
I've got some broccoli,
bell pepper, and onion here.

430
00:19:17,467 --> 00:19:19,467
Within a pile of potstickers,
I'll eat any veggies.

431
00:19:20,467 --> 00:19:22,100
Oh, they smell so good.

432
00:19:23,033 --> 00:19:23,967
And I'll cook these for just
a few minutes.

433
00:19:25,200 --> 00:19:26,567
If your pan ever seems dry,
you can add

434
00:19:27,133 --> 00:19:28,100
a little bit more oil.

435
00:19:30,166 --> 00:19:31,867
They're so colorful.

436
00:19:32,800 --> 00:19:33,700
Bernie just had a rainbow
birthday party.

437
00:19:34,533 --> 00:19:35,367
This would have been
perfect for it.

438
00:19:36,433 --> 00:19:39,567
I'll sprinkle in a few cashews.
I'll let them toast.

439
00:19:40,700 --> 00:19:42,367
Cashews are such a happy nut.
They're always smiling.

440
00:19:43,100 --> 00:19:44,867
I'll add the potstickers
back in.

441
00:19:45,934 --> 00:19:47,066
This is almost like a pasta
dish, if you think of

442
00:19:47,834 --> 00:19:49,066
the potstickers as
like ravioli.

443
00:19:50,000 --> 00:19:51,667
I'll bring this all together
with my sauce.

444
00:19:52,900 --> 00:19:56,100
Sriracha, soy, rice vinegar,
sesame, water,

445
00:19:56,900 --> 00:19:58,600
cornstarch, salt,
ginger, garlic.

446
00:19:59,233 --> 00:20:00,900
Whisk it up.
Sauce done.

447
00:20:05,166 --> 00:20:08,567
The sauce just adds the most
delicious bit of heat.

448
00:20:09,266 --> 00:20:10,867
It brings everything together.

449
00:20:11,934 --> 00:20:14,767
This is my ideal form of
balance, fried potstickers,

450
00:20:15,734 --> 00:20:18,266
a rainbow of veggies.
I am so here for this.

451
00:20:18,700 --> 00:20:19,266
I cannot wait.

452
00:20:20,233 --> 00:20:21,567
I'm going to get a serving
bowl immediately.

453
00:20:22,500 --> 00:20:23,667
Oh, yeah.

454
00:20:24,900 --> 00:20:28,266
Get at me.
I'm so excited.

455
00:20:29,400 --> 00:20:31,667
I almost don't even want to
share this with the girls.

456
00:20:32,500 --> 00:20:34,667
I'm gonna spoon this one.
Oh, yeah.

457
00:20:35,700 --> 00:20:36,800
Here I go.

458
00:20:40,867 --> 00:20:42,100
Mm-hmm.

459
00:20:43,300 --> 00:20:45,867
Those potstickers are so crispy
and juicy, and these veggies

460
00:20:46,433 --> 00:20:47,667
are perfectly cooked.

461
00:20:48,700 --> 00:20:50,266
Time to get this colossally
cozy dinner started.

462
00:20:51,767 --> 00:20:52,967
[cheerful music playing]

463
00:20:53,600 --> 00:20:54,667
[pops, dings, and whizzes]

464
00:20:56,166 --> 00:20:58,166
[various voices]
Mm. Mm!