Easy Potsticker Recipe

The term "potsticker" originates from the Chinese word "锅贴" (guotie), which typically refers to pan-fried dumplings. Potstickers are a delicious snack and a popular item on the menu at many Chinese and Asian restaurants. Making potstickers at home is actually quite simple, and they can taste just as good as the ones you find at restaurants. Today, I will share my unique method for making them.

I love making potstickers at home because it's easy and I can enjoy them quickly without having to go out and buy them. There are many varieties of potstickers, with popular fillings including pork, shrimp, pickled vegetables, and mushroom with corn. My specialty is pork potstickers.

1.About Potstickers

Potstickers are a famous traditional Chinese snack, classified as a type of pan-fried dumpling. They are meticulously crafted and delicious in taste. 

"Potstickers" refer to pan-fried dumplings, one of the thousands of dumpling varieties found worldwide. In Chinese cuisine, dumplings can have savory or sweet fillings and can be prepared in various ways, such as baking, frying, or steaming.

There are many stories about the origin of potstickers. One version tells of a Guangdong chef who, by chance, ate pan-fried dumplings in Qingdao, Shandong, and found them delicious. He brought the idea back to his hometown, modified the recipe, and thus the modern potsticker was born.

2.How to Make Potstickers

Below is a complete recipe tutorial; here is a brief overview of the recipe:

Making the Filling:

Mix ground pork, salt, mushrooms, light soy sauce, and soy sauce in a mixing bowl. Stir well and refrigerate until ready to use.

Making the Dough:

Slowly pour warm water into the flour and fine salt. Stir until a dough forms. Knead the dough until it is smooth and elastic. Cover the dough with plastic wrap and let it rest for about 40 minutes.

Making Potsticker Wrappers:

Divide the dough into four equal parts (keep the other parts covered during the process). Roll each portion into a log and divide it into six equal pieces. Roll each piece into a potsticker wrapper. Repeat until all the dough is used up.

Filling the Potstickers:

Place a small amount of pork filling in the center of each wrapper. Moisten the edges of the wrapper and fold the sides together. Pinch the edges to seal. Lightly tap the potstickers on the work surface to flatten the bottom, then slightly curve them so they can stand upright.

Making the Dipping Sauce:

Mix rice vinegar and soy sauce in a bowl. Set aside until ready to serve.

Cooking the Potstickers:

I use the water-frying method. First, fry the bottom of the potstickers in a small amount of oil until they are golden brown. Then, add water and steam for 10 minutes until the water evaporates and the potstickers turn crispy.

3.Can You Fry Potstickers Entirely in Oil?

It's not recommended to fry potstickers entirely in oil. The filling itself, which usually contains meat, is already relatively greasy. Using a lot of oil for frying can make the final product too oily and increase the risk of consuming excess fat.

In China, people typically fry the bottom of the potstickers in a small amount of oil first to make them golden and crispy, then add water and continue cooking until the water evaporates. This method results in potstickers with a better texture and less greasiness.

4.Potsticker Dipping Sauce

There are many types of dipping sauces for potstickers. If you enjoy spicy flavors, you can mix light soy sauce, chili powder, sesame oil, and soy sauce together.

For a quick and simple dipping sauce, mix some light soy sauce and soy sauce in a bowl. If you prefer a stronger taste, you can add a bit of mustard.

5.How to Store Leftover Potstickers

Cooked Potstickers:

If the potstickers are already cooked, place them in an airtight container or cover the bowl with plastic wrap and store them in the refrigerator. They can be kept for about one day. It's not recommended to store cooked potstickers for too long.

Uncooked Potstickers:

If the potstickers are still uncooked, arrange them neatly in a bag or an airtight container and freeze them. They can be stored in the freezer for about a week, or even longer.

Are you ready to make some delicious potstickers with me? Let's get started! The process is straightforward, and with a bit of patience, I'm confident you'll do great!