Chicken Potsticker Stir Fry Recipe - WhitneyBond.com (2024)

FAQs

What is the best way to cook frozen potstickers? ›

Place frozen potstickers in a skillet or wok, and heat on MEDIUM HIGH for 4 minutes or until skins turn lightly brown. Reduce heat to MEDIUM. Carefully add 4 tablespoons of water to skillet or wok, cover and steam potstickers for 5 minutes or until water has evaporated and potstickers begin to brown*.

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.

The type of oil you use is up to you. For a more authentic Chinese recipe, use sesame or peanut oil. You can also use vegetable or olive oil if you prefer.

Add the dumplings in a single layer. Cook for 2 to 3 minutes per side, until golden-brown. Add water to the skillet until it covers the dumplings by about a third. Cover the skillet with a lid and cook until the dumplings are cooked through, about 5-8 minutes.

Quick tip, prevent burning or sticking, make sure to add the oil first, cook the potstickers with water first, and then add on the corn starch mixture for the crispy skin. Don't have the heat up too high, and let it “steam” first before crisping it up at the bottom later.

The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.

Tip for dumplings sticking to your pan:

This is a very common problem when pan frying dumplings, and most likely it is because your pan isn't hot enough. The easiest trick would be to buy a nonstick pan, but for those who don't want to spend the money, try out this test.

Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.

You know the dumplings are done by watching the pancake's color and edges: when the pancake turns brown and delicious and edges curl up, the whole thing is done. And by sliding a thin spatula under the pancake and flipping it out onto a plate all at once, removing the pot-unstuck-potstickers from the pan is a snap.

They can be boiled, steamed or deep fried, but the name comes from a combination cooking method where they are browned by pan-frying AFTER the noodle is cooked by steaming or boiling.

How do you keep potstickers crispy? ›

Pour a little oil into the pan then add the potstickers. When the bottom part of the potstickers turns light brown, pour in cold water or slurry (explained later) then immediately cover with a lid. Uncover when the water evaporates. Cook another 30 seconds or so to crisp up.

The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.

You can steam them for a soft chewy exterior or pan-fry them for a crispy crunchy bottom! Either way, you can't go wrong with a dumpling, but there is a divide within the foodie community about which is better!

Introduction: How to Cook Pot Stickers

They are one of my son's favorite foods. They can be boiled, steamed or deep fried, but the name comes from a combination cooking method where they are browned by pan-frying AFTER the noodle is cooked by steaming or boiling.

Potstickers can be fried or steamed. If you're making them in a pan, add some oil and get it hot, place the potstickers into the pan and let the bottoms get brown and crispy. Once crispy, add an ounce of water to the pan and drop a lid on top. The water will turn to steam and cook the potstickers.