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Feb 3, Failed to save article Please try again. Chef Martin Yan has been entertaining audiences across the nation for nearly four decades on his program Yan Can Cook. KQED Archives.

What does chef Yan cook at home? You can literally sharpen this knife. Hear the sound. So I have in the last five, 10 years, designed a tool knife. One is a smaller one for our lady friends, lady chef cook, slightly smaller hand small easel. And then I also have a design one like this. Look at that, this is this one right here. Same design but a little bit different, a little bigger and if you're interested in having more recipe and get one of these which is not available in retail store.

We'll be happy to take care of you and First Republic and put some of the information. And also for more information right here, so you can order from us. I am good friend with First Republic. So that's reason why. Now the next stage I'm going to show you is dumpling. We have a dumpling tea, dim sum and more.

You know why I decided to do this? Because every Friday when I used to work with Chef Walker and all that the kitchen team in Eagle Cafe, sometimes on Thursday or Friday, we have dim sum day dim sum mean, dim means torn, sum is your heart, your heart's delight, okay.

Dim sum, I want this. You go to Chinese restaurant, they have hundreds of different kinds of dim sum, you go to Singapore and Malaysia, you go to Hong Kong and Taipei, you go the dim sum restaurant, they push the cart around, so you got all kind of dim sum.

And I'm going to show you a few things. First, I want to show you your favorite because sometimes we have hogao and we have shumai you have dumpling. And I'm going to show you how to make this dim sum. This is pot sticker. I'm going to show you how to make a pot sticker and I'll show you how easy to make pot sticker, okay. First of all, you get the dumpling wrapper. I want to show you the different wrapper. One is what actually called pot sticker wrapper. Okay, dumpling wrapper, pot sticker wrapper, another wonton wrapper.

The difference is, this is round. Okay, the dough is a little thicker. And then the wonton wrapper is, wonton wrapper, wonton wrapper. It is square. Okay, and it's thinner. So that's the difference. One is round and slightly thicker and one is thin and square. Okay, I'm going to show you how to do a few things. Then we can cook. Here I'm going to show you how to do several things. One, we're going to make pot sticker.

We also make dumpling. Dumpling means boil it. You can either steam it or boil it or pan fry it. And I'm going to show you, show the ingredient, okay. We're going to do two different ones. Now this one without the chicken, a chicken salad well just done. Without the chicken is a vegetarian salad, okay, for those vegan and people love it, but even the dumpling, the pot sticker, I can also make it vegan or vegetarian. Here's an example. Traditionally, you have ground beef, ground chicken, ground beef, ground lamb or ground pork doesn't matter.

And then you put cabbage. This is napa cabbage. I chopped this all up. I salted it, I squeeze the water out. And then you'll have this. And I put the cabbage right here.

And then I also have shiitake mushroom. The whole shiitake mushroom, I'll show you shiitake mushroom. Okay, and then this is chopped shiitake mushroom. And if you happen to have chai, this is chai. This is yellow Chai. And available in Chinese store, but you do not have to use this. You can use regular chai. And then I put a tiny bit of in here, okay.

Now full vegetarian feeling. This is the feeling that I'll be using which is right here. Mix them all this up. You will have this right here.

This is the final mixture of salted cabbage, chai, mushroom, okay. And this is traditional. Now this is vegan. This mushroom, let me show them the mushroom with the container with a mushroom over there. Have a container of mushroom, braised mushrooms that I have. Okay, right here I chopped the mushroom up. I cooked the mushroom, butter mushroom, dried mushroom, and I will show you how it looks, okay.

This is fresh mushroom. This is dehydrated mushroom. Shiitake mushroom. Eat more mushroom is good for you. This is basically fungus. Japan, Korean and Chinese they eat a lot of mushroom. Mushroom is really good a lot of antioxidant. Now I cooked the mushroom in a sauce like this, look at that, I'll show you. I cooked them in about half an hour. Simmer for half an hour so they're nice and moist.

Okay, they're nice and moist. And then I will show you juice. I also put a tiny bit of juice right here. Okay, that's it. So that's what I want to show you is, I started with this giant mushroom or fresh mushroom, I cooked them and then I will mince it.

I pressed it. I press it and I go, okay. And I chopped them all up. I chopped them all up, look at that. Just like Chef Thomas Killer would. Yeah, all chopped up. So this way I put it right over here. This is going to be delicious. This is vegetarian. Now if you don't have time to do this, that's another vegetarian. You know what this is? Everybody knows tofu, right? Bean curd makes from soybean which is vegetarian.

This is you can buy them. Five flavor dried press bean curd, okay. Inside there looks like this. It looks like this, a soy sauce but when you cut it up, it looks like this. Cut it up, looks like this. This is another thing that you can do. So if you are vegetarian, by all means, only use ingredient that is vegan, or is chop this up.

Always put my knife against my knuckle and never raise my knuckle, okay. The knife is so important because in Asian cooking in general, whether you cook Chinese, Korean, Japanese, Singaporean food, knife, sharp it up, okay? When I have time, I travel all over Asia. And the two stops that always make Hong Kong and Singapore, you know why? Food, took me there. Food that's exciting. And then you got to go. And next time, maybe you can join me and my good friend, Emily from Singapore to go to Singapore to have a culinary and cultural tour.

Okay, now when this is all nice and done, we'll show you how to fold it, okay. Now we show you all the ingredients. When you buy this, you can actually save it in the cabinet on for up to a couple years up to three years.

Now in the meantime, I'm going to show you how to do it. I have a tiny bit of water, okay. We'll show you how to fold it and put it together. In the meantime, we will boil the wonton which is vegetarian. Put the wonton right here I bring this to a boil, this for dumpling, okay. That means you can serve it by steaming, poaching. Put a tiny bit, I put a tiny bit of wine. I soy sauce to flavor it. Okay, I use very unique soy sauce, I'll show you too. And I'll stir this a little bit and cook this and we will serve in a special broth, okay, this is a special broth that I have, a vegetarian broth.

The feeling is, vegetables I use mushroom and carrot and onion and green onion to cook this. We bring this to a boil. We serve it in this beautiful bowl and this is one, show you how to make it, okay, very simple.

Here, I'm going to show you how to wonton, okay. Very thin, square, okay. And this is definitely okay, turn it down.

This is vegetarian, this is vegetarian, okay, vegetarian wonton, vegetarian wonton, very, very tasty. Again, a tiny bit of water here, tiny bit of a water here. And then you fold it. You fold it in like this, okay, fold it, fold it in. Triangle, you press this. You press this, press this.

And then you have a triangle. This is actually a wonton, too, okay? But you want to make it interesting, more traditional.

I put the tiny bit of water at this end and this tip and I twist this okay, I twist this and this is wonton. Okay, and I boiled this vegetarian wonton. Now this how you make wonton. You can do the same thing with the leaf feeling. So you have vegetarian feeling, if you're vegetarian vegan, do me a favor using this, okay. And then I must be popular. Everybody's calling me. I can't believe it. I said don't call me I'll call you.

But they don't listen, that's a problem. Now this is for me, from wonton, how to make wonton, this Okay, if you do it 45 you put it a corner, and put less you do it at this angle, okay? That means you have a lot less meat and more dough.

And then you do the same thing. This is for deep fry wonton. Look at the difference. This is for deep fry wonton, right hear. So you can boil wonton, deep fry wonton, you can do all kinds of things. Martin - Wonton wrapper. Let me show them the brand of the wonton wrapper. You can go to the Chinese store and buy all kinds of wonton wrapper, they have about three or four whether New York or Chicago or Orlando. This is one of them.

This is Ming Hing from Los Angeles, okay. And then this is another company in Northern California. This is, you go to Chinatown. You don't have to go to China, you go to any supermarket, you can buy wonton wrappers or spring roll wrapper, whatever is available. By all means, do it, don't worry, okay. Now when this is all nice and done, I also put a tiny but to make it more interesting, I put some chopped mushroom inside. So beautiful. Okay, and then I would serve these wonton.

Now look at this, this is the wonton with broth. This is beautiful dumpling. This is one of the way we will serve the dumplings.

Look how beautiful this is. So things you go to Chinese restaurant always wonton soup. That's my version of the wonton soup. You want to make it nice and interesting. I chop up some cilantro. I put some cilantro. I put it right on top, look at that. And then I put a tiny bit of flour, edible flour right here. This is the dumpling. Okay, now we'll show you how to make the regular pot sticker.

Everybody look very, very simple. Okay, I want to show you. Here you have right nice, round circular wrapper, lightly thicker, thicker than you can tell.

This is very, very thin, look at how thin this is, very, very thin layer. This is a thin wonton wrapper right here, okay? Look at that, very, very thin wrapper. And this is much thicker twice as thick. That's the difference, okay, so everybody know the difference between the pot sticker wrapper and this wrapper. And then I need a, I put a tiny bit of water here, look at that.

I want you to learn how to do this, okay. I put water around here, right over here, you can see that. And then I put these already merrily, I put salt and pepper and tiny bit of onion salt, and garlic salt. And all these ingredients, a tiny bit of wine, a tiny bit of sesame salad corn stock, and I put this right here, I want to show you how to do this so everybody can learn how to do it. Now I put about one heaping teaspoon, and I fold it with my left hand.

And I use my right hand. I snapped this, okay, look at that. Hone your professional knife skills. Become familiar with and have an appreciation for the various ethnic ingredients and cuisines from around the world. Skip to Content. Great Food. Our Services. Check Business Tools. Ghost Kitchens. He started with straightforward dishes so he could draw people in and, over time, introduced more complicated ones.

He tried to keep to traditional ingredients, but always suggested substitutions, said Tina Salter, the former culinary producer at KQED. Yan retained a good deal of control over his show. From Yan Can Cook, he built a lucrative career doing television specials, cooking and speaking at schools, companies and festivals around the world, writing cookbooks and running restaurants in China and California.

But the pandemic forced him to slow down. That project has been postponed indefinitely. In November, he closed his last restaurant, M. China in the Westfield San Francisco Centre, because it did not have the space for outdoor dining.

Before the pandemic, he was never a fan of social media — it takes up too much time, he said. But he has been posting more of late. Despite his on-camera bravado, Yan considers himself a quiet person. He followed the upheavals in the food media last summer, most notably the resignation of Adam Rapoport as editor-in-chief of Bon Appetit, after a photo surfaced of him dressed in an offensive costume. He pointed to the success of other Asian American chefs like Brandon Jew and Ming Tsai as proof that there has been plenty of advancement.

Both Child and Yan wrote bestselling cookbooks. Both have led fascinating lives.