Potstickers - Dumplings Fried Crispy
Cooked from Frozen
The potstickers that we enjoy come in a bag and they are previously made. The raw dumplings are filled and frozen. The bag suggests that the cook boil the noodles in water for a period of time and then, you're supposed to pull them from the water and then commence frying.
Well. It's not that complicated.
You pour a quarter cup of oil into a frying pan. Add a dozen potstickers to the pan. Make sure that the potstickers have a slight coating of oil on each side, and then, add 3/4 cup of water to the pan. Your temperature should be on medium and the pan gets a cover on it for the first twelve minutes.
The dumplings will steam with the water you've added. After the twelve minutes are up, you then remove the cover and let the water evaporate out. Don't move the potstickers in this process. Let them stick to the pan and let them start to brown on the bottom. The browning occurs in the ten minutes after the water has disappeared. Be patient. Trust your frying pan to do it's job. It's the browned sides that make them delicious.
- 12 frozen potstickers
- 1/4 cup canola oil
- 3/4 cup water
- 1/4 cup soy sauce or dipping sauce
- Put oil in pan. Add frozen potstickers. Add water. Turn heat to medium. Cover. Let cook for 12 minutes, covered. Uncover. Let cook for another 10 minutes until water is completely gone and bottoms are browned.
I like to flip them over once the fluid is gone and brown the second side. The caramelization of the noodles is what brings me back for more.
Variation - add Sliced Frozen Sweet Bell Pepper
Same. Oil. Water. Frozen potstickers. Sliced pepper.
Medium heat. Cover.
Then, uncover. Set timer for 10 minutes.
Don't move them. Don't touch them.
Hear that crackly sound. That means you are doing great.