Frying Pot Stickers: Deep Fryer Method Explored

Pot stickers are Chinese dumplings that are often fried and, as the name suggests, stick to the pot. While the traditional method of cooking pot stickers is to steam them, you can also deep fry them. Deep frying is a convenient alternative for when your pot stickers fall apart or disintegrate when you try to steam or pan-fry them. To deep fry pot stickers, heat oil in a deep fryer or large saucepan to 350–375 °F (180–190 °C). Fry the pot stickers for 2–6 minutes, until they are browned and crispy.

Frying temperature and duration

The ideal temperature for frying pot stickers is 350–375 °F (177–191 °C). This temperature range ensures the pot stickers cook through evenly, with a crispy, golden-brown exterior.

When frying, it is important to ensure the oil is hot enough before adding the pot stickers. A simple way to test this is by adding a small amount of water to the pan. If it evaporates immediately with a loud sizzle, the oil is ready.

The duration of frying will depend on the number of pot stickers being cooked, the size of the pan or fryer, and the desired level of browning. Typically, pot stickers should be fried for around 3–5 minutes, or until the bottoms turn golden brown. It is important not to overcrowd the pan, as this can cause the pot stickers to cook unevenly. Cooking in batches is recommended to ensure even frying.

Once fried, the pot stickers should be removed from the oil and placed on a paper towel-lined plate to drain any excess oil. They should be served immediately while still hot and crispy.

For a crispy exterior and a soft, steamed interior, a two-step cooking process can be followed. First, the pot stickers are fried for 2–5 minutes until the bottoms are golden brown. Then, a small amount of water (roughly 3 tablespoons) is added to the pan, and the pot stickers are steamed for several minutes until the water has evaporated and the dumplings are cooked through.

Oil type and quantity

When deep-frying pot stickers, the type and quantity of oil used are important factors to consider. Here are some guidelines and recommendations for choosing the right oil and determining the appropriate amount for deep-frying pot stickers:

Oil Type

You can use a variety of oils for deep-frying pot stickers, including vegetable oil, canola oil, sesame oil, peanut oil, or olive oil. Each oil will impart a slightly different flavour to your pot stickers, so choose one that complements your dish. For an authentic Chinese flavour, sesame or peanut oil is recommended. If you're looking for a healthier option, olive oil is a good choice due to its high content of heart-healthy monounsaturated fat.

Oil Quantity

The amount of oil you need will depend on the size of your deep fryer or saucepan. You will want to ensure that the oil is deep enough to completely submerge the pot stickers, which typically requires a few inches of oil in the pan. For example, one recipe recommends preheating canola oil to 350 degrees F in a deep fryer. Another recipe suggests heating vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

It's important to monitor the temperature of the oil to ensure it stays within the optimal range for frying. Additionally, always follow safety precautions when working with hot oil, such as using a deep fryer with a basket to safely lower and lift out the pot stickers.

Pot sticker preparation

Ingredients

• Wonton wrappers
• Filling of your choice (e.g. ground pork, shrimp, chicken, beef, tofu, mushrooms, cabbage, carrots, water chestnuts, green onions, ginger, garlic, sesame oil, soy sauce, etc.)
• Oil for frying (e.g. vegetable oil, sesame oil, olive oil)
• Dipping sauce (e.g. soy sauce, rice vinegar, ginger, sesame oil, green onions, Korean chilli powder)

Steps

• Combine your choice of filling ingredients in a bowl and mix well.
• Place a wonton wrapper on a clean surface and brush the perimeter with a beaten egg.
• Place a heaping tablespoon of filling in the centre of the wrapper.
• Fold the wrapper in half, sealing the corner of one side.
• Create a pleat pattern by making a curl or mountain with the top of the wrapper and pressing it down into the edge.
• Repeat until all the filling and wrappers have been used.
• Heat oil in a deep fryer, large saucepan, or skillet to 350-375°F (180-190°C).
• Working in batches, fry the potstickers for 3-6 minutes, until browned.
• Drain on paper towels and serve immediately with dipping sauce.

Tips

• Freeze uncooked potstickers on a baking sheet before transferring to a freezer bag for longer-term storage.
• To cook from frozen, place directly into the pan with no need to thaw first. You may need to add a few minutes to the cooking time.
• For a healthier option, use olive oil as it has the highest amount of heart-healthy fat.

Deep fryer alternatives

Deep-fried pot stickers are a delicious twist on the classic Asian appetiser, but if you don't have access to a deep fryer, there are several alternatives you can use to achieve a similar result. Here are some options to consider:

Pan-Frying

Pan-frying is a popular alternative to deep frying as it uses a comparatively low quantity of oil. This method is suitable for cooking pot stickers, but be sure to use a non-stick pan and ensure there is enough space between each pot sticker to prevent them from sticking together.

Oven-Frying

Oven-frying has gained popularity in recent years as a healthy alternative to deep frying. To oven-fry pot stickers, preheat your oven to a high temperature, and place the pot stickers on a lined baking sheet. Spray or sprinkle them with oil and cook for around 30 minutes, turning and rearranging occasionally for even cooking and browning.

Air Frying

Air frying is another healthy alternative to deep frying that uses little to no oil. It is done in a special appliance called an air fryer, which cooks food using the convection method, resulting in crispy and tasty pot stickers.

Stir-Frying

Stir-frying is a healthy alternative that uses minimal oil, such as a teaspoon or tablespoon, to cook the food thoroughly. This method is typically used for lightly cooking vegetables on lower heat.

Boiling or Poaching

Instead of frying, you can also consider boiling or poaching your pot stickers. This method requires no oil and can make the food more nutritious while still enhancing its taste.

While deep frying may be the traditional method for cooking pot stickers, these alternatives can provide a healthier and equally delicious option.

Serving suggestions

Pot stickers are a type of Chinese dumpling, typically steamed or fried, and are often served as an appetizer, snack, or part of a meal. They can be served with a variety of sauces, such as:

• Hoisin sauce
• Soy sauce
• Sweet chilli sauce
• Soy ginger sauce
• Dipping sauce made with soy sauce, Chinese rice vinegar, ginger, and sesame oil, garnished with chopped chives

Pot stickers can be served as a snack or appetiser, or as part of a larger meal. They can be served on a warm dish to keep them hot for longer, or in a crockpot to keep them warm for serving at a party.

They are best served hot and can be reheated in an air fryer or microwave if they do go cold.

Frequently asked questions