Tiffany Haney
Pot stickers are a Chinese dim sum or appetiser with a noodle-like wrapper and a filling that usually contains meat, cabbage, onions, and seasonings. They can be cooked in various ways, including boiling, steaming, and deep frying. However, the name pot sticker comes from a combination cooking method where they are first boiled or steamed and then pan-fried to create a crispy exterior. To cook pot stickers in a pan, heat a non-stick frying pan or wok over medium-high heat and add oil. Place the pot stickers in the pan without overlapping and fry for 2-5 minutes until the bottoms turn golden brown. Then, add water to the pan, cover with a lid, and steam until the water is gone. Finally, remove the lid and continue frying until the pot stickers reach the desired level of brownness.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick, Teflon-coated, or well-seasoned cast iron |
| Oil type | Peanut, sesame, olive, vegetable, canola, or any oil of your choice |
| Oil quantity | 1-2 tablespoons |
| Pot sticker arrangement | Flat-side down, not overlapping, with space in between |
| Initial frying time | 2-5 minutes |
| Water quantity | Enough to cover the bottom of the pan or 3/4 of the height of the pot stickers |
| Lid type | Tight-fitting to prevent steam from escaping |
| Steaming time | 2-8 minutes |
| Final frying time | Until the pot stickers reach the desired degree of brownness |
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What You'll Learn
Use a non-stick pan
Using a non-stick pan is a great way to cook perfect potstickers without tearing them apart. Start by heating a non-stick frying pan or a wok on medium-high heat. You can use a Teflon-coated pan or a well-seasoned cast-iron pan to minimize the difficulty in lifting and turning the potstickers. If your Teflon pan is old, pre-season it with a light coating of oil and heat it for a minute over high heat before cooking.
Once the pan is hot, add about one to two tablespoons of cooking oil. You can use peanut, olive, sesame, vegetable, or any other oil of your choice. Place the potstickers in the pan, ensuring they do not overlap, and fry them for 2 to 5 minutes or until the bottoms turn golden brown. If you're cooking frozen potstickers, add an extra 2 to 3 minutes to the cooking time.
After frying, add about 3 to 4 tablespoons of water to the pan and immediately cover it with a tight-fitting lid. The steam created by the water will cook the potstickers through. Keep the pan on medium heat for about 8 minutes or until the water has mostly evaporated. If you like your potstickers crispier, you can let the remaining water evaporate and fry the potstickers for a few more minutes.
Using a non-stick pan makes it easier to handle the potstickers without tearing them, but it's important to remember that they may still stick to the pan a little, as that's how they got their name!
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Add oil and heat
To cook perfect pot stickers, you need to start by heating a wok or non-stick frying pan over medium-high heat. A well-seasoned cast iron pan or a Teflon-coated pan will make it easier to lift and turn the pot stickers. Make sure the pan is very hot.
Once the pan is hot, add the oil. You can use any type of oil, but for a more authentic Chinese recipe, use sesame or peanut oil. Olive oil is the healthiest option, as it has the highest amount of heart-healthy monounsaturated fat. Pour about two tablespoons of oil into the pan and heat it for about a minute. You'll know the oil is hot enough when you see small bubbles start to form.
If your Teflon pan is old, it's a good idea to pre-season it with a light coating of oil and heat it for a minute over high heat before adding the oil for frying. This will help prevent the pot stickers from sticking to the pan.
Now you're ready to add the pot stickers to the pan. Place them flat-side down in a single layer, making sure there is enough space between each one so they are not overlapping. You can add about 5-6 pot stickers to the pan at a time.
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Place pot stickers inside
To place the pot stickers inside, start by heating a wok or non-stick frying pan over medium-high heat. It is important that the pan is very hot. You can test this by flicking a small amount of water onto the pan. If it evaporates immediately with a loud sizzle, the pan is ready. Next, pour two tablespoons of oil into the pan. You can use peanut or olive oil for a more authentic Chinese recipe, or vegetable or canola oil. Now it's time to place the pot stickers inside the pan. Ensure there is enough space between each pot sticker and that they are not overlapping at all, otherwise they will be difficult to separate without ripping. You can add around 5-6 pot stickers to the pan and ensure the crimped side is facing up.
Pot stickers are called "pot stickers" for a reason—they will stick to your pot! To prevent this, you can use a Teflon-coated frying pan or a well-seasoned cast-iron pan, which will make it easier to lift and turn them. If your Teflon pan is older, you can pre-season it with a light coating of oil and heat it for a minute over high heat before adding the pot stickers.
Once the oil is hot, carefully place the pot stickers in the pan, ensuring the bottom side of each pot sticker gets coated in oil. You can fill the pan quite full as they will shrink a little as they cook, but be careful of splattering if your pot stickers are frozen.
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Pour in water and cover
Once your pot stickers have been frying for a few minutes and the bottoms are golden brown, it's time to pour in the water and cover the pan. This is an important step as it ensures the dumplings are cooked all the way through and gives them their signature soft, tender texture on the inside with a crunchy exterior.
Pour in around 3/4 cup of water, or enough to cover about 3/4 of the height of the pot stickers. You want to be able to barely see the water boiling. Immediately cover the pan with a tight-fitting lid, as this will trap the steam inside and ensure even cooking. The amount of water you add will depend on the size of your pan and the number of dumplings you are cooking. For a 12-inch skillet, you may need about 2 cups of water to adequately cover the dumplings.
Reduce the heat to medium and allow the dumplings to steam for around 8-12 minutes. The total cooking time will depend on the size of your pan and the intensity of the heat, but you are aiming for the typical pasta boiling time of 7-10 minutes. The steam created by the water will cook the dumplings and ensure they are heated all the way through.
After the dumplings have steamed and the water has evaporated, you can remove the lid and return the pan to the stove over high heat. This final step of frying will give the pot stickers their signature crispy texture.
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Fry until golden brown
To achieve the perfect golden-brown pot stickers, there are a few key steps to follow. Firstly, ensure your pan is hot. A non-stick pan or a well-seasoned cast iron pan is ideal, as it will make it easier to lift and turn the pot stickers without tearing them. You can use a wok or a frying pan, but make sure it is very hot before adding the oil.
Add two tablespoons of oil to the pan. You can use peanut, sesame, olive, vegetable, or any other oil of your choice. Heat the oil for about a minute, and then place the pot stickers in the pan, ensuring they do not overlap. Fry the dumplings for about two to five minutes. The exact time will depend on how crispy you like your pot stickers and how many you are frying at once. If frying a larger batch, you may need to fry them for a little longer.
Keep an eye on the pot stickers as they fry. You'll know they are ready to turn when the bottoms are golden brown and starting to crisp up. At this point, it's time to add the water. Pour in about three tablespoons of water, quickly cover the pan with a tight-fitting lid, and let the steam work its magic. The steam will cook the dumplings through, ensuring a juicy interior.
Once all the water has evaporated, it's time to uncover the pan and continue frying. Listen out for the crackling sounds, which indicate that the pot stickers are frying again and on their way to becoming golden brown and crispy. Depending on your preference, you can fry the other side or simply enjoy them with a crispy bottom and soft, tender top.
And there you have it! Golden-brown, crispy, and delicious pan-fried pot stickers.
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