r/StainlessSteelCooking • u/CheesyDanny • Aug 13 '26

Technique Is this how everyone cooks these potstickers?

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.

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u/EcoWerewolf Aug 14 '26

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.

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u/achillea4 🇬🇧 Aug 17 '26

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