About the Recipe
This restaurant-style way of serving potstickers can easily be made at home. The potstickers are joined together by a very crispy coating which adds some extra crunch to every bite. This way of cooking potstickers also makes for a great presentation. This recipe is one I make often, it's easy, and helps me get dinner on the table within 30 minutes. I like to serve it with white rice, as a side. Perfect for any weeknight meal when you’re short on time or energy. It also makes a great appetizer because it can be served hot or cold. Enjoy!
Ingredients
12 frozen chicken or pork potstickers
of your choice
1 tablespoon canola oil
1 tablespoon sesame oil
Slurry Skirt Sauce
● 1⁄3 cup cold water
● 1 tsp cornstarch
Dipping Sauce
● 1 1⁄2 tbsp low sodium soy sauce
● 1 tsp rice vinegar
● 1⁄4 tsp sugar
● 1⁄2 tsp sesame oil
● 1 garlic clove minced - optional
● 1⁄4 tsp chili oil - optional
Preparation
1.Preheat a non-stick pan to
medium-high heat. Add canola oil
and sesame oil in a pan. Place
frozen potstickers in the pan. As
soon as the bottoms start to get
some color, pour the 1⁄3 cup slurry in
the pan. Fry uncovered for 2-3
minutes or until the bottom is lightly
golden brown.
2. Close the lid and drop the heat to a
medium-low.
3. Cook anywhere between 8-10
minutes, once the dumpling skin
looks plumpy and translucent, open
the lid and cook out any excess
water to crisp up the slurry (skirt).
4. At this time, add an extra drizzle of
neutral oil to help the slurry release
from the pan easily.
5. Once the skirt is golden brown, turn
the heat off. Use a spatula to make
sure that the potstickers have
separated from the pan.
6. Enjoy dipped in soy sauce!