Hi! This is my last post on how to make Chinese potstickers!! Earlier this week, I shared my potsticker recipe and how I wrap them. Today, I am sharing how to pan fry them. Frying potstickers is not that hard, but it definitely takes some practice to get it right. The perfectly cooked potsticker to me has a crispy, browned bottom. The crunchy bottom is what makes pan frying the dumplings worth it! Otherwise, you might as well just boil the dumplings in water instead of going through the trouble of frying them. You have to make sure that the dumplings are cooked all the way through without burning the bottom. Also, these are best served piping hot, so don’t cook the dumplings until right before you serve them.
Heat a wok or non-stick frying pan until very hot and add 1 tablespoon of vegetable oil:
The trick is to not move the dumplings around on the pan when you are cooking them. The skins are fragile and may break if you prod them too much and you want the bottoms of the dumplings to turn nice and crispy like this:
This is my favorite food to eat!! I’m drooling looking at these pictures!! Now go make your own! Enjoy!