How to make potsticker dumplings: 5 ways

Feeling for light, fluffy, tender dumplings? You’ve come to the right place.

Making dumplings can seem like a daunting task but by following these steps, you’ll have delicious homemade dumplings ready to enjoy with the whole family.

There are 5 ways you can make dumplings depending on your mood. Chewy, crispy, soupy, or fancy, once you understand what you’re craving, you can pick your method:

1. Pan-frying
2. Boiling
3. Steaming
4. Deep-frying
5. Air frying

1. Pan-frying (Traditional Method)

This method gives you the classic crispy-bottomed potstickers with tender tops.

1. Heat the pan: Use a non-stick pan. Add about 1-2 tablespoons of oil and heat over medium-high.
2. Arrange potstickers: Place the potstickers in a single layer in the pan. Ensure the flat side is down to achieve a crispy bottom.
3. Fry until golden: Cook the potstickers for 2-3 minutes or until the bottoms are golden brown.
4. Steam: Carefully add 1/4 to 1/2 cup of water to the pan.Cover the pan immediately with a lid.
5. Cook: Let the potstickers steam for 5-7 minutes (if fresh) or 8-10 minutes (if frozen) until the water evaporates.
6. Crisp again: Remove the lid and cook for another 2 minutes to crisp the bottoms once more.
7. Serve: Remove the potstickers and serve them hot with dipping sauce.

Tip: To avoid sticking, ensure the pan is well-heated before adding the potstickers.

2. Steaming

Steaming provides a tender and soft texture without any crispiness.

Instructions:

1. Prepare the steamer: Use a bamboo steamer or a metal steaming basket. Line the steamer with parchment paper or cabbage leaves to prevent sticking.
2. Arrange potstickers: Place the potstickers in the steamer, leaving a bit of space between them.
3. Steam: Boil water in a pot and place the steamer basket over it. Cover and steam for 8-10 minutes (fresh) or 10-12 minutes (frozen).
4. Serve: Carefully remove the potstickers and serve them immediately with dipping sauce.

Tip: If using parchment paper, poke small holes in it to allow steam to circulate.

3. Boiling

Boiling is a quick method that produces soft, dumpling-like potstickers.

Instructions:

1. Boil Water: Bring a large pot of water to a rolling boil. Add a pinch of salt if desired.
2. Cook Potstickers: Drop the potstickers into the boiling water. Stir gently to prevent sticking.
3. Cook Until Done: Fresh potstickers usually take 3-5 minutes; frozen ones take 6-8 minutes. They’ll float to the surface when done.
4. Drain and Serve: Remove the potstickers with a slotted spoon and serve immediately.

Tip: Add a bit of vinegar or a splash of oil water to prevent them from sticking together.

4. Deep-frying

Deep-frying yields crunchy, golden potstickers with a consistent texture.

Instructions:

1. Heat Oil: Heat a deep pot of oil to 180ºC.
2. Prepare Potstickers: Pat the potstickers dry if they’re frozen or moist.
3. Fry: Carefully drop the potstickers into the hot oil. Fry for 3-5 minutes until golden brown and crispy.
4. Drain: Remove the potstickers with a slotted spoon and drain on paper towels.
5. Serve: Serve hot with dipping sauce.

Tip: When you’re deep-frying don’t overcrowd the pot; fry in batches for even cooking.

5. Air frying

Air frying offers a healthier option with a crispy texture without much oil.

1. Preheat Air fryer: Preheat your air fryer to 190°C.
2. Arrange potstickers: Place the potstickers in a single layer in the air fryer basket. Spray lightly with oil if desired.
3. Air fry: Cook for 8-10 minutes (fresh) or 10-12 minutes (frozen), shaking the basket halfway through for even cooking.
4. Serve: Serve immediately with dipping sauce.

Tip: When air-frying, avoid overcrowding the basket to ensure even crisping.

Tips for preparing freshly homemade or frozen potsticker dumplings:

Homemade

Proper sealing

• Moisture for sealing: When assembling potstickers, make sure to moisten the edges of the wrapper with water before sealing. This ensures a tight seal, preventing the filling from leaking during cooking.
• Press firmly: After folding, press the edges together firmly, either by pinching or pleating. This will also help to ensure that the potstickers remain sealed during cooking.

Don’t overfill

• Use the right amount of filling: Overfilling can cause the potstickers to burst open during cooking. Use a small spoon or a measuring tool to add just enough filling, leaving space around the edges to seal properly.

Frozen

If you’re using frozen potstickers, it’s often helpful to let them thaw for 10 minutes before cooking. This helps them cook more evenly and prevents sticking to the pan.

• Avoid overcrowding your pan: Make sure you don’t overcrowd your pan as it could lead to them sticking together and will cause them to cook unevenly.
• Preheat the pan:  Make sure you have preheated your pan and your oil properly. This prevents them from sticking to the pan.
• Adjust the heat: Be sure to start off on a medium-high heat, and once crispy and removed from the pan, be ready to add your water, turn the heat down to medium-low. This will prevent it from burning
• Make sure you use the correct amount of water: Too much water can cause them to become soggy and too little will have the tops undercooked. Aim for a 1/4 to  1/2 cup of water.
• Make sure there is a bit of ventilation when steaming them in the pan: It’s important to allow some steam to escape if using a lid that fits tightly. If too much moisture builds up, it can cause the potstickers to become soggy.

ALSO SEE: Steamed pork dumplings with Asian dipping sauce

Steamed pork dumplings with Asian dipping sauce

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