Emilie Meyer
Potstickers are a delicious and easy-to-make dish that can be cooked in various oils, including sesame oil. They are a popular choice for those seeking a crunchy yet tender dumpling, with a crispy bottom. While vegetable, canola, peanut, or olive oil can be used, sesame oil is a key ingredient for an authentic Chinese recipe. The process involves pan-frying the potstickers until golden brown, then steaming them with water to ensure a juicy texture. The filling, which often includes ground chicken or pork, can also be flavored with sesame oil, enhancing the aroma and taste. Freezer-friendly and perfect for busy weeknights, potstickers are a versatile dish that can be adapted to suit different palates and occasions.
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What You'll Learn
Pot sticker fillings
Pot stickers are a type of dumpling that are believed to have originated in China. They are typically filled with ground pork and cabbage, but they can be stuffed with other ingredients too. The fillings are easily customisable and can be adjusted according to personal taste and preference. Here are some ideas for pot sticker fillings:
Pork and Cabbage
This is a classic pot sticker filling. The pork is juicy and tender, while the cabbage adds a crunchy texture to the filling. To make the filling, combine ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and cayenne pepper to taste. You can also add starch to the filling to make the meat more tender. Cornstarch, potato starch, or tapioca starch can be used.
Vegetarian
For a vegetarian option, you can fill your pot stickers with a mixture of cabbage, carrots, mushrooms, and green onions. Add some garlic, ginger, and soy sauce to taste. You can also include sesame oil and cayenne pepper for a spicy kick.
Shrimp
If you're looking for a seafood option, shrimp pot stickers are a delicious choice. Combine shrimp with cabbage, carrots, and green onions. Add some garlic, ginger, soy sauce, and a drizzle of sesame oil. You can also include some chilli paste for an extra flavour boost.
Chicken
For a chicken filling, mix ground chicken with cabbage, carrots, and green onions. Season with garlic, ginger, soy sauce, and sesame oil. You can also add some hoisin sauce or Chinese barbecue sauce for a sweet and savoury flavour.
Beef
A heartier option is to fill your pot stickers with beef. Combine ground beef with cabbage, scallions, and mushrooms. Add garlic, ginger, soy sauce, and sesame oil to taste. You can also include some chilli oil or crushed red pepper flakes for a spicy kick.
Once you've made your fillings, you can assemble your pot stickers by placing a small amount of filling in the centre of each wrapper, moistening the edges, and folding and pinching the wrappers closed. Then, you can cook them in sesame oil or another oil of your choice to achieve a crispy, golden exterior.
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Cooking methods
Yes, you can cook pot stickers in sesame oil. Sesame oil is, in fact, the oil of choice for an authentic Chinese potsticker recipe.
First, make the filling. Combine ground chicken or pork, mushrooms, green onions, garlic, ginger, soy sauce, rice vinegar, and white pepper in a mixing bowl. You can also add sesame oil and cayenne to the filling mixture for an extra kick.
Next, assemble the potstickers. Place the wrappers on a work surface and spoon about one tablespoon of the filling into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Be careful not to overstuff the wrappers, as this can cause the potstickers to burst while cooking.
Now you're ready to start cooking. Heat about one tablespoon of sesame oil in a large cast-iron or heavy-bottomed skillet over medium heat. Place 5 to 6 potstickers in the pan, making sure they are not overlapping, with the crimped side up. Pan-fry for 2 to 4 minutes, until the bottoms are golden brown.
At this point, you can add water to the skillet and cover to steam the potstickers for an additional 2 to 4 minutes. This will ensure that the wrappers are cooked through and transparent at the edges, and that the filling is cooked all the way through.
Alternatively, for an even crispier potsticker, you can brown the potstickers on all sides by adding a little more sesame oil to the center of the pan and cooking for 2 to 3 minutes, or until golden. Then, add stock or water, turn the potstickers to the last side, cover, and cook until the liquid is nearly absorbed and the wrappers are transparent.
Serve your potstickers immediately with a dipping sauce. A traditional Korean-style sauce called yangnyeom ganjang, made with soy sauce, rice wine vinegar, sesame oil, minced garlic, sliced green onion, toasted sesame seeds, and Korean chile powder, is a great option. Enjoy!
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Freezing pot stickers
To freeze pot stickers, first, make the filling. A classic pot sticker filling combines ground pork, green onions, garlic, ginger, soy sauce, sesame oil, and cayenne. You can also add cabbage for extra texture and flavour. Mix all the ingredients in a bowl until well combined.
Next, assemble the pot stickers. You can either make the wrappers from scratch or use store-bought dumpling wrappers. Place a heaped teaspoon of the filling in the centre of each wrapper and seal the edges by crimping them together or pressing with a fork.
Once assembled, place the pot stickers on a baking sheet lined with parchment paper, ensuring they don't touch, as they may stick together. Freeze them for a few hours until solid, then transfer the frozen pot stickers to an airtight container or freezer bag.
When you're ready to cook the frozen pot stickers, you don't need to defrost them first. Simply pan-fry them in oil until the bottoms are golden brown, then add a little water to the pan and cover to steam for a few minutes. This will ensure the pot stickers are cooked through and have a delicious crispy base.
Frozen pot stickers are a convenient option for busy individuals and families, providing a quick and tasty meal or snack. They can be cooked in a variety of ways, with different oils and sauces, to suit your preference.
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Reheating pot stickers
Yes, you can cook pot stickers in sesame oil. Sesame oil is recommended for an authentic Chinese recipe. To cook pot stickers in sesame oil, heat 1 tablespoon of toasted sesame oil in a large cast-iron or heavy-bottom skillet over medium heat. Pan-fry the pot stickers, setting them on their bases in a wheel formation, ensuring they do not touch, for 3 minutes or until deeply golden.
There are several ways to reheat pot stickers, depending on whether you want to preserve their crispy texture or simply warm them through.
- Pan-frying is recommended as the best method to reheat pot stickers as it maintains their crispy bottoms and brings out their flavour. Add 1 tablespoon of neutral cooking oil to a pan over medium heat. Ensure the oil coats the pan without pooling, and let it shimmer without smoking. Place your pot stickers in the pan, ensuring they are not touching. Reduce the heat to medium-low.
- If you're in a hurry, microwaving is a convenient option. Transfer the desired number of pot stickers to a microwave-safe dish or shallow bowl. Add 1-2 tablespoons of water to the dish. Cover the dish with a damp paper towel and microwave for 2 minutes. Check the temperature and continue microwaving in 30-second intervals if needed. If you want a crispy bottom, you can then pan-fry the microwaved pot stickers in oil.
- If you're reheating steamed pot stickers, prepare a steamer or use a pot with a steaming rack and lid. Bring water to a gentle boil. Place the pot stickers in the steamer basket, lined with parchment paper or cabbage leaves to prevent sticking. Steam for 5-8 minutes or until heated through. Serve immediately.
- For an extra-crispy texture, the air fryer is a fantastic option. Preheat the air fryer to 350°F (175°C). Lightly spray the pot stickers with oil to enhance crispiness. Place them in a single layer in the air fryer basket. Heat for 5-6 minutes, shaking the basket halfway through. Let them rest for 1 minute before serving.
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Dipping sauces
You can cook pot stickers in sesame oil, and it is recommended for an authentic Chinese recipe. Sesame oil is also used in the filling for pot stickers.
Pot stickers are often served with a dipping sauce, which typically includes soy sauce, rice vinegar, and sesame oil. This sauce is salty, tangy, and a little sweet, with a hint of spice. The sauce is simple to make, and you can adjust the ingredients to your taste.
One recipe suggests using two parts soy sauce to one part Chinese rice vinegar, with fresh grated or chopped ginger, and sesame oil. If you like spice, add Chinese chili paste to taste. Another recipe includes sliced green onions, brown sugar, minced garlic, and sriracha sauce, whisked together with the soy sauce, vinegar, and sesame oil.
Garnishes can include red pepper flakes, sesame seeds, and coriander. You can also add water to the sauce to reduce the saltiness. This sauce works well with pot stickers, egg rolls, gyoza, or wontons.
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Frequently asked questions
Yes, you can cook potstickers in sesame oil. In fact, sesame oil is recommended for a more authentic Chinese recipe.
The ingredients for the filling are ground chicken or pork, mushrooms, green onions, garlic, ginger, soy sauce, rice vinegar, and white pepper. You can also add sesame oil and cayenne for extra flavour and spice.
First, heat 1-2 tablespoons of sesame oil in a large skillet or wok over medium heat. Place the potstickers in the pan, ensuring they do not overlap, and pan-fry for 2-4 minutes until the bottoms are golden brown. Add 1/4-1/2 cup of water to the pan, cover, and steam for 2-7 minutes until the wrappers have softened and the filling is cooked through.
Yes, you can use frozen potstickers. You can make a batch of homemade potstickers and freeze them for busy weeknights or buy frozen potstickers from the store.
You can serve sesame oil potstickers with a traditional Korean-style sauce called yangnyeom ganjang, made with soy sauce, rice wine vinegar, sesame oil, minced garlic, sliced green onion, toasted sesame seeds, and Korean chile powder. Alternatively, you can make a potsticker dipping sauce or serve with sweet chilli sauce.
