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How to fry potstickers without burning the bottoms?

Try as hard as I might I often screw it up. Last night, I burnt the bottoms of my handmade potstickers again. Any foolproof methods? Please, share. Thanks

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  1. Perhaps you could share what you're doing with your potstickers now? It would easier to weigh in with that info available.

    1. I do this all the time...
      1) oil your pan with a light coating
      2) layer your potstickers on
      3) turn on to med-high heat and let those suckers sizzle
      4) after a few minutes, they should start browning to your desired color
      5) add a small bowl of water and cover the pan (leaving some room for steam to escape)
      6) turn up the heat and let the dumplings steam a bit
      7) as the water boils away, you'll start to hear the bottoms sear again, just let them recrisp.
      8) The leftover water / starch becomes that crispy film that i love on gyoza.

      1. My method is exactly the same as fatty dumplin's. I don't have a nonstick skillet, so don't know if that plays a role. Last night, the dumplings were frozen, then thawed out in the fridge and brought to room temp, just before frying. I used about a 1/3 cup of hot water and cooked them covered for a few minutes over medium heat. The only thing different that I did was to add a tbs or two of water when I saw that the dumplings were still a bit raw on the top when I uncovered the skillet. So, total ten minutes or so of cooking time. Maybe it is a matter of calibrating the heat.

        2 Replies
        1. re: Firatcim

          1) non stick definitely helpful, and that could be the issue, but defer to others?
          2) try doing it without thawing... save you some time and it works fine. Just need to extend the time a bit.
          3) and yeah, sometimes you get that white crackly edge at the top of hte dumpling, where it didnt quite cook and i also add extra water.

          but overall, once you have this method down, its pretty foolproof.

          next time i do it at home, i'll try to take more detailed instructions. at this point, its sort of intuitive for me and tough to recall exact times.

          1. re: Firatcim

            Exactly what the others have said; don't thaw them, and use a non-stick pan. You'll just need to steam them a little bit longer.

          2. Non-stick pan, and cook from frozen. Freezing adds moisture so defrosting will make them soggy.

            5 Replies
            1. re: letsindulge

              I'm going to disagree on this one. My dumplings would have required a much longer cooking time, had I not partially defrosted them beforehand. In the past, I tried straight from the freezer method and ended up with dumplings with crisp and hot exteriors with a cold filling.

              1. re: Firatcim

                Im beginning to think its the pan. what are you using? I'm wondering if the pan surface gets too hot and that's why you burn without fulling cooking through. I've never had that issue before and have been doing this since I was 10yo, starting with frozen dumplings and always ending up with crisp brown skin and fully cooked filling... learned it from my grandmother.

                1. re: FattyDumplin

                  My skillet is a heavy bottomed copper lined All Clad.

                  1. re: Firatcim

                    There's your problem. Cooking potstickers in a stainless pan is an exercise in masochism. Use nonstick or cast iron and a lot of your problems will go away. A good steel spatula with a thin, rigid blade to get under the dumplings helps a lot too.

            2. If you scroll to the bottom of this link, here's how Andrea Nguyen (my goddess for all things dumpling!) did them.

              http://www.vietworldkitchen.com/blog/...

              3 Replies
              1. re: c oliver

                I follow Andrea's method, as well, and have seen the video.

                1. re: Firatcim

                  I took her dumpling class last year and this is how it was done.

                  1. re: c oliver

                    Thanks, C. I have good success with Andrea's method, but not always. Want to minimize burning, especially after going to the trouble of making them from scratch.