Potsticker or fried dumplings 鍋貼 are one of my favorite finger food growing up in China. As I promised earlier I would share an easy but delicious potsticker recipe as part of the dumpling series I am working on.
In Part I of this dumpling series, I mentioned that dumplings resembled Chinese gold ingot which signifies prosperity and good fortune. I then realized that many of you probably had no idea what a Chinese ingot looks like so I am including a picture of the ingots below.
Don’t dumplings look just like these gold ingots?
To make the potstickers, you’ll first to make dumplings. If you have not done, so please check out my Chinese chive dumpling recipe before you proceed. If you do have your own dumpling recipe, please make sure the ends are nicely sealed so the juice from the filling won’t leak out
A good dipping sauce is like icing on the cake. I always enjoy my dumplings more when there is an ass-kicking dumpling sauce. As a bonus, I am also including a quick dipping sauce I use for my dumplings.
Before I get into the recipe, I’d like to remind you this dumpling series will be on going so please don’t hesitate to leave a quick comment with your favorite dumpling dishes.
Wish you all a very Happy Year of the Snake!
Step by Step Instructions:
To make the dipping sauce, combine all the sauce ingredients and mix well. This can be done ahead of the time.
Heat up a non-stick frying pan or a well-seasoned cast iron skillet. 1 tablespoons oil for every 5 dumplings you fry. When oil is hot add dumplings to the pan without overlapping.
Cook the dumplings over medium heat until the bottom turns golden, about 1 min. Add 1/2 cup of water and bring to boil.
Once it’s boiling, cover the pan and cook on low heat for 7 – 8 minutes or until the water has boiled away. To finish up, add one more tbsp of oil around the side of the frying pan. Turn the heat to medium and cook off any remaining liquid and turn the bottom of the dumplings crispy. Your goal is to get that golden bottom. About 1 minute. Turn of the heat and dish the dumplings.
(Optional step) For those of you enjoy the thin layer of “crispy skirt” around the bottom of the potstickers. Dissolve 1 tbsp of rice flour in ½ cup of water. Use this mixture instead of the water when pan frying the dumplings.
Serve it hot with the dipping sauce. Enjoy!