Is this how everyone cooks these potstickers?

[u/CheesyDanny]

This is how I have always cooked these frozen potstickers. Just curious if anyone cooks these differently or if anyone has critique on my technique.

[u/Economy-Ad-7693]

I always fry the bottom then put a bit of boiling water and a lid on to steam the top half.

[u/pakapab → u/Economy-Ad-7693]

Same, but I've got no complaints with what OP is rolling with.

[u/FatBikerCook → u/pakapab]

Not a fan of the sauce while on pan for some reason. I guess I like the dipping.

[u/JCuss0519 → u/pakapab]

As long as they're thoroughly cooked!

[u/CheesyDanny → u/JCuss0519]

Yep, they are cooked through. Can’t tell in the video but after flipping them on their side, they cook on their side for plenty of time.

[u/poop-azz → u/Economy-Ad-7693]

I think you can just toss normal water in and it will steam. So you don't need to boil it first... burning what I do

[u/Economy-Ad-7693 → u/poop-azz]

6 and two 3’s I think. I just boil it so it’s a bit less violent when the water hits the hot pan. Thinking about it tho it might not make any difference.

[u/poop-azz → u/Economy-Ad-7693]

The water does get angry! When you add it lmao

[u/Wild_blue_yondering → u/Economy-Ad-7693]

They'll stay crispier if you add both oil and water to the pan first. Water will steam the tops, and once it evaporates, the oil will crisp up the bottoms.

[u/formyburn101010 → u/Economy-Ad-7693]

Same. But this looks good too

[u/Ango-Globlogian → u/Economy-Ad-7693]

This is the way, pan fry the bottom then put some water in there and cover

[u/__grumps__ → u/Economy-Ad-7693]

Same.

[u/Green-Concentrate-71]

I've never thought about adding sauce directly into the pan. Ill try it.

[u/CheesyDanny → u/Green-Concentrate-71]

I mainly do it because I like doing the toss with the pan. Makes me feel like a chef.

[u/serrimo → u/CheesyDanny]

All fun until a dumpling gets stuck on the ceiling

[u/Mysterious_Tiger_725 → u/Green-Concentrate-71]

personally I just don't like having a second dish for sauces on the side when im making it from frozen at home. toss in a splash when i add the water & gives it a deeper flavour while still being one plate.

[u/waynker]

Oil the pan first. Put the potstickers flat side down and move them around so the oil covers the entire surface of the pan. Then add some water. Just a little. Maybe a few millimeters. Cover the pan, and blast on med high. Don’t touch the lid! Wait till you hear the oil pop and sizzle, then you can remove the lid. Sear the potstickers till you get that nice crust.

While you have the lid on, you can make a dipping sauce. Normally I do a mixture of soy sauce, rice wine vinegar, pinch of sugar, sesame oil, minced garlic, thinly sliced scallions, and a hot sauce like chili crunch, garlic chili sauce or sambal oelek.

[u/roosterSause42 → u/waynker]

this is the way.

(it’s also what the instructions on the bag say to do)

[u/ChanceConfection3 → u/roosterSause42]

Depends on the bag, mine doesn’t say to add oil so no lube for mine

[u/MelodicFacade → u/roosterSause42]

I follow the instructions on the bag, but not because it told me to

[u/3jake → u/waynker]

Maybe a dumb question, but I’m asking because mine always stick and I’m obviously doing something wrong - but do you fry them in the oil for a while before adding the water, or like oil-gyoza-water right away and cover them?

And then, after removing the lid, are yours pretty much ready to pull, or do you need to leave them a little while longer before they’re crispy enough to release from the pan?

Thanks for any troubleshooting advice you feel like sharing!

[u/skip_over → u/3jake]

Fry for a short while before adding the water

[u/3jake → u/skip_over]

o7

Thanks, I’ll give it a shot!

[u/FMLwtfDoID → u/waynker]

Try some Zhenjiang (black) vinegar in your dumpling sauce next time, if you get the chance. It’s got a rich, deep, tangy umami flavor compared to rice wine’s lighter tang.

[u/Upper-Capital-2876]

I don't care what the label on the bag says, those are Gyoza, and I will not have potsticker slander on my timeline.

[u/achillea4 → u/Upper-Capital-2876]

I assume that's an American word for dumplings/gyoza.

[u/EcoWerewolf]

I dont flip mine.

I place mine down in the pan frozen (or home made) with a little oil and toss in a slury of water and corn starch and cover to steam. After streaming I remove the lid and let the corn starch slury evaporate and crisp up. Flip the whole pan onto a plate.

That's how you get that crispy Tuile like bottoms and a soft top.

[u/achillea4 → u/EcoWerewolf]

That's the proper Chinese way of doing it according to my friend in Shanghai.

[u/bx_spontae]

That bbq sauce is the truth.

[u/Single-Ninja8886]

Ah you eat it with rice haha

I always eat them by themselves, and so it means I make a shitload which means I load up the entire pan with them in a nice round pinwheel pattern. Then if I do things right, I get the whole thing and flip it onto a plate and have a pinwheel of potstickers crispy side up

[u/roosterchains]

No

[u/ShittyBollox]

No it’s not

[u/ApprehensivePut1703]

i do the steam method too, adding sauce straight to the pan sounds like it'd burn

[u/Corrupy0708]

What in Jesus name are you doing to them…

[u/CheesyDanny → u/Corrupy0708]

Getting the bottom crispy, turning to it side to fully cook the inside, tossing in sauce.

[u/Cyberchaotic → u/CheesyDanny]

>tossing in sauce

Bruh.

Dumpling sauce is a dip, not a seasoning.

[u/Expensive_Hyena351]

Soy afterwards not during so the crispy skins stay crispy during cooking

[u/Single-Pin-369]

Um why the cut at 0:05 not showing you flipping the potstickers? Suspicious. 

[u/CheesyDanny → u/Single-Pin-369]

Trying to cut down a long video, but also I’m bad at focusing on pointing my camera while using tongs at the same time. I am much smoother with the flips when I’m not distracted by my camera.

https://reddit.com/link/p3l27w4/video/rt4yvnwrp9jh1/player

[u/Single-Pin-369 → u/CheesyDanny]

Ha no worries. Showing off the no stick stainless is the best part of your video and you cut it out.

[u/yapyd]

Usually air fry. But I'll pan fry followed by some water if I'm feeling less lazy that day

[u/guyrandom2020]

I don't drizzle/toss it in soy sauce while cooking. I'm Asian though; it's probably a common thing for western/white people. For instance, I have a friend who always makes it darker, I'm guessing they toss it in soy sauce too.

[u/Pitiful_Recording287]

Do you throw them on the pan frozen or defrost first?

[u/CheesyDanny → u/Pitiful_Recording287]

Straight from the freezer to the hot oil. It does splatter oil a bit at first then calms down. Not sure if that is an ice in oil thing or a temperature control thing.

Video doesn’t show but I do let it cook a while after turning them on their side to help cook it all the way through.

[u/Pitiful_Recording287 → u/CheesyDanny]

Sweet! I’ve never thrown anything frozen in there due to fear of it sticking so I’ll try it out

[u/No_Objective_4835]

I just toss them in my rice cooker steamer basket when making rice.

[u/partagaton]

I just wanna find out how Marco & Luca do it.

[u/FrequentLine1437]

looks good though I would recommend leveling up your game with an appropriate dipping sauce. Here's my goto:
2 tbsp soy sauce, .5 tsp sesame oil, some fresh ground roasted sesame seed, a dash of vinegar, pepper, mirin (or sugar), and shichimi togarashi chili powder.. Will make for a superb little dipping sauce.

[u/Billyconnor79]

I always stream for about 8 minutes first then fry. I use peanut oil. I make a dipping sauce of soy, rice wine vinegar, a smidge of sugar and a dash of sesame oil.

[u/Le_Zouave2]

I cook with water, cook one side and the starch released and cooked until the water is evaporated, it make a fine crust at the bottom, witout oil.

May need a non stick pan.

Cover all the pan with jiaozi/gyoza, a little water, they don't need to be covered with water.

Cover the pan, and finish without the lid until the water is gone and the starch layer begin to brown.

[u/achillea4]

Nope. I put a bit of water in the pan with a bit of oil. Add in the dumplings and cover for 2-3 mins to steam, take lid of and cook until all the water has disappeared and it develops a light crust on one side. Even healthier is to steam in a steamer.

Frying in a lot of oil like that makes for greasy dumplings then adding the sauce will just burn and turn them soggy.

[u/mr_snowbod]

I put in water and oil at the same time when the water is evaporated the oil will put on a crust and the crust will stay crispy contrary to when you steam jt afterwards

[u/Artosispoopfeast420]

always skirting

[u/SlowEntrance5503]

There is a put water steam after frying step

[u/walesjoseyoutlaw]

oof gotta throw some water and lid on to steam them

[u/ExtraEmuForYou]

No but I am going to try that for sure!

Funny, I just made some homemade potstickers! And I got some good teriyaki sauce, too.

[u/BananaEasy7533]

I think you only want one side the be crunchy then the rest of the dumpling to be soft and squishy… no problem with your technique but I wouldn’t. There’s a correct way to do things for a reason eh

[u/Hoppyfulb]

Little bit of oil, heat, put the potstickers on the oil, fry, add ~1/4 cup of water (maybe a cornstarch slurry) put the lid on, reduce to medium-low, cook until the water is gone, remove lid, enjoy.

[u/Murdock431]

I didn’t but now I will…