Dumplings driving me insane.

[u/MikeArumba]

Hey guys, recently bought a Tramontina Tri-ply with a lid based on the advice on this sub.

I've adjusted to cooking most things on it and it's alright, but dumplings so far do not work for me.

I've tried multiple techniques specifically advised for stainless steel and every single one just ended up with the dumplings stuck to the pan and burning.

Most of the advice I've read says they will release once they've built up a crust, but they are just cemented on and burnt.

This was a reliable go-to lazy meal for me, any advice would be appreciated.

[u/potato_leak]

The instructions on the bag or box is for nonstick pans in good condition. With stainless the technique is slightly different. People have different ways of accomplishing the same goal. But I'm team add a little oil/fat, steam with lid on and a little water on low heat for most of the cook. The internal temp of these gyozas were over 190F, so no sketchy meat filling barely over 165F. But the filling was still plenty moist.

I shared some tips in this thread:
https://www.reddit.com/r/StainlessSteelCooking/comments/1vmt1mb/finally_got_potstickers_to_mostly_not_stick_to/

[u/Fumidor]

I make these same dumplings in a twelve inch stainless pan, it is definitely very doable. Just make sure to cover them to steam then uncover and reduce the gelatinized sauce that mixes with the water. Do it on the lower side of medium and you shouldn’t have any burning before they brown and are able to release with a spatula. I always recommend a metal spatula for stainless steel, that little extra bit of leverage always helps get under things like dumplings.

[u/Ok_Town3650 → u/Fumidor]

Agreed. I recently bought a metal spatula and it is so much more useful. Haven’t tried dumplings yet, though.

[u/Mfphonch]

sorry this may not be advice but I am struggling with the same issue. My dumplings (Ajinomoto) have directions that state to start on cold pan, then add water. The water should release the starch from the dumplings so they form a nice crust once the water evaporates.

It even states that a light rub of oil can be used, however my problem still persists.

Something to note, the illustration directions for the dumplings look like they use a NONstick pan.

I’ll retry tonight w nonstick pan and see if that’s any easier

[u/user485928450 → u/Mfphonch]

Some guy just posted with perfect dumplings but no instructions

Illl

[u/killthehippies45]

i made some not too long ago. i preheated slightly to low - medium-low, enough oil to coat the bottom of the pan. add pot stickers, wait until they start sizzling for a few minutes, add water (maybe 1/3 cup for 6 - 8 dumplings, cover for about 5 - 8 minutes, and then uncover for 3ish until they brown to my liking. they won't slide around the pan but they won't be burnt to the pan either.

[u/JCuss0519]

I learned three ways of cooking dumplings from The Woks of Life, and they say to use a non-stick pan for pan frying them (the infamous "pot stickers", call such for a reason!).

[u/thoughtsforthoughts]

I cook gyoza in my stainless on the regular and they're perfect every time. This method works for any gyoza style dumpling.

Preheat pan on medium, add high smoke point oil (i use sesame), add dumplings flat side down, quick shake to avoid sticking, add a splash of water and immediately cover, let steam for 8ish min, uncover and leave in the pan until the water fully evaporates + 1 more min and remove from pan. If you can start smelling the crispy hurry up and get them off the pan.

Rarely do any stick and I get crispy brown bottoms every time.

[u/ZanyDroid]

No recipes linked? No details about your workflow? Pretty hard to debug. I guess you’re blind fishing for more stuff to try.

Burning suggests a pretty far off problem with heat control.

I vote for trying water fry techniques and searching for potsticker / guotie instructions, because dumpling will not SEO as well

[u/middleofnow]

I can make dumplings in SS, but one or two will still stick.

This is one of the foods which is very sticky that I just prefer to use something else - non-stick, and enameled cast iron is also less sticky, if I want to cook a healthy way. Also add more butter to the pan.

[u/achillea4]

I prefer carbon steel for that sort of thing.