Potstickers with a Crispy Skirt
Potstickers have no soul when they don’t wear golden brown crispy skirts. This recipe teaches you 2 simple methods to make the snowflake-like potsticker crust. You can use these methods to cook both fresh homemade dumplings and frozen potstickers from a grocery store. Now, let’s make beautiful lace skirts for our postickers!
Equipment
- Non-stick fry pan with lid The fry pan I used was 9.75 in.
Ingredients
For the slurry
- 1 tbsp All purpose flour
- 1 tbsp Cooking oil vegetable oil, corn oil, or sunflower seed oil
- 8 tbsp Cold water
For frying the potstickers
- 16 Frozen potstickers We made our potstickers before and froze them. Find my kimchi potstickers recipe through the search bar. Or you can buy some premade frozen potstickers.
- 1 tbsp Cooking oil Spray twice if you are going to use an oil sprayer.
Instructions
Method 1: Flat Skirt Potstickers
- In a bowl, mix all the ingredients for the slurry until well combined (no lumps can be seen). Set aside.
- Pour 1 tablespoon of cooking oil into a nonstick fry pan. Or spray twice if you use an oil spray.
- Add the potstickers.
- Turn on medium heat.
- Pan fry potstickers over medium heat for 4 minutes until the bottoms turn gold.
- Stir the slurry with a spoon. Pour in the slurry around the edge of the fry pan.
- Cover the lid.
- Keep using medium heat to pan fry the potstickers for about 6 minutes, until most of the water evaporates.
- Once most of the water has evaporated, open the lid.
- Keep using medium heat to pan fry the potstickers for about 2 more minutes, until the crust turns crispy and golden brown.
- Turn off the heat. Cover the fry pan with a plate.
- Flip the fry pan to transfer the potstickers onto the plate.
- Serve with dipping sauce.
Method 2: Standing Skirt Potstickers
- Preheat a nonstick fry pan over medium heat for 1 minute.
- Pour in 1 tablespoon of slurry. Do not spread the slurry. We want it to stay as a tongue shape.
- Cook the slurry over medium heat for about 30 seconds, let the water evaporate a bit.
- Put potstickers on one end of the slurry.
- Pan fry over medium heat for about 5 more minutes until the slurry turns into a crispy golden brown crust.
Video
Notes
- For method 2, make sure the potstickers have been fully cooked beforehand. You can either use steamed ones, air fried ones, deep fried ones, or pan fried ones. Otherwise, the short cooking time in method 2 won't be able to fully cook the potstickers.
- Every family has their favorite potsticker/dumpling dipping sauce. Mr He and I like 1/3 cup of rice vinegar + 1 tsp soysauce +a pinch of sugar + 1 tsp of chili oil.