Perfect Pot Stickers Recipe(锅贴)

Potstickers, a famous traditional Chinese snack, belong to the category of pan-fried stuffed foods. The finished product is finely crafted, delicious in taste, with soft and chewy dough, a golden brown bottom, and a crispy texture. These potstickers, renowned for their traditional craftsmanship, are cooked by a combination of frying in oil and steaming. They are greatly loved by diners.

Potstickers, a renowned Chinese delicacy, are beloved not only for their crispy bottom and rich fillings that leave a lasting impression, but also for their unique craftsmanship. Let's delve into the important considerations and techniques involved in making potstickers.

1.What are potstickers?

Potstickers are a common snack in various northern regions of China. They consist of dumpling wrappers wrapped around fillings, shaped into either dumplings or spring roll forms. To cook them, a small amount of oil is heated in a pan, and the potstickers are placed in the pan. A little water is then added, which uses the process of water vaporizing in the hot oil to heat the potstickers. This method results in potstickers that are very crispy in texture.

2.How to fold potstickers?

①Standard folding method for potstickers: Take a dumpling wrapper and place it in your palm. Spoon an appropriate amount of filling into the center of the wrapper. Fold the wrapper in half over the filling to create a half-moon shape. Optionally, moisten the edges with a layer of water, then pinch the two edges together firmly to ensure the filling is sealed inside and does not leak.

②Boat-shaped potsticker folding method: Take a dumpling wrapper and place it in your palm. Moisten one side of the folded wrapper with water. Place this moistened side onto another dumpling wrapper to form a boat-like shape. Place the filling in the center of the boat-shaped wrapper. Pinch the edges of the boat-shaped wrapper together to form a sealed boat-shaped potsticker.

③Circular potsticker folding method: Take two dumpling wrappers and place them in your palm. Place the filling on one dumpling wrapper, then cover it with the other wrapper to form a circle. Gently press the edges with your fingers to seal them tightly together.

3.How to steam or cook potstickers?

Steam cooking method: Once the bottoms of the potstickers have formed a golden brown crispy shell, add a small amount of starch water (water mixed with a little starch and oil). Cover the pot with a lid and steam over medium heat for about 3-5 minutes, until most of the water has evaporated.

4.For pan-frying potstickers, should I use cold oil or hot oil?

Prepare a flat-bottomed pan, pour in some oil, and brush it evenly with a brush. If you don't have a brush, swirl the pan to coat the bottom with oil, ensuring it doesn't stick. When pan-frying potstickers, it's best to use cold oil. Using hot oil can easily cause them to burn and become tough in texture.

5.What kind of wrappers are used for potstickers?

The choice of wrappers for potstickers is crucial for achieving the desired texture and appearance of the final dish. Traditional potstickers typically use dumpling wrappers, but for a crispier texture, it is recommended to use wonton wrappers. Wonton wrappers are thinner compared to dumpling wrappers, which makes it easier to achieve a crispy exterior during the frying process.

Today's potstickers are a classic dish with simple ingredients and an easy method. No need to knead dough—just use a wonton wrapper, pinch both ends, fry in a pan, and it's done! Everyone, follow along and enjoy the fun of making and tasting together!