Ella Walter
Potstickers are a type of Chinese dumpling that can be cooked in a variety of ways, depending on the desired texture. They can be pan-fried, steamed, or boiled. To steam potstickers in a pan, one must first fry the dumplings in oil for a short time, adding water and covering the pan to steam them through. This method of double-frying gives potstickers their signature crispy crust. Frozen dumplings are perfect for this method, as they can be cooked from frozen in under five minutes.
How to steam potstickers in a pan
| Characteristics | Values |
|---|---|
| Pan type | Non-stick skillet or frying pan |
| Oil | 1/2 tablespoon of vegetable oil |
| Heat | Medium-high |
| Dumpling arrangement | Flat-side down, not overcrowding the pan |
| Cooking time | 2-3 minutes |
| Water | Add 1/4 cup of water (1/3 cup if frozen) and cover to steam for 3-4 minutes (4-6 minutes if frozen) |
| Crispy crust | Uncover and cook for another 30 seconds |
| Serving suggestion | Dipping sauce or soy sauce |
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What You'll Learn
Heat pan to medium-high, add oil, then dumplings
To steam potstickers in a pan, start by heating your pan to medium-high heat. It is important that your pan is hot before you add the oil. Use a non-stick pan to prevent the dumplings from sticking to the surface. Heat a tablespoon of cooking oil—vegetable oil is a good option—for about a minute.
Once the oil is hot, it's time to add the dumplings. You can cook up to 16 dumplings at a time, depending on the size of your pan. Place the dumplings flat-side down in the pan, ensuring they are not crowded. If you are using frozen dumplings, it is best to work in batches of 8 to 10 dumplings at a time to avoid overcrowding the pan.
Cook the dumplings for 1 to 2 minutes until the bottoms are lightly browned. If you are using frozen dumplings, increase the cooking time by about a minute. Keep a close eye on the dumplings during this step, as the heat may need to be adjusted to medium to prevent overheating.
After the dumplings have browned, it's time to add water and create the steam. Carefully add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings. Be cautious, as the water will bubble and splutter vigorously. Immediately cover the pan with a lid and continue cooking.
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Add water, cover with a lid, and steam
To steam potstickers in a pan, start by frying the dumplings in a pan with a lid. Add a small amount of oil to the pan and place the dumplings flat-side-down. Fry for a few minutes until the bottoms are lightly browned. Next comes the steaming part: carefully add water to the pan—the water will bubble and splutter, so take care. Add around 3 tablespoons of water, or enough to cover the base of the dumplings. Then, cover the pan with a lid and steam the dumplings for 3–4 minutes, or until the water has evaporated.
The amount of water you add to the pan will depend on the number of dumplings you are cooking and the size of your pan. You want to add enough water to cover the base of the dumplings, but not so much that they are submerged. If you are using frozen dumplings, you may need to add a little extra water, as recommended by some sources. One source suggests adding 1/4 cup of water for fresh dumplings and increasing this to 1/3 cup if the dumplings are frozen. Another source recommends adding half a cup of water or stock when cooking up to 16 frozen dumplings.
Once you have added the water, cover the pan with a lid and allow the dumplings to steam. The dumplings should be cooked through after 3–4 minutes, but you can check if they are ready by cutting one in half. If the dumplings are frozen, this process may take a little longer, between 6 and 10 minutes.
When the water has evaporated, lift the lid and allow the dumplings to cook for a further 30 seconds to a minute, so that the bottoms become extra crispy. Then, serve with a dipping sauce.
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Cook until water evaporates
Once you've added water to the pan and covered it, you'll want to steam your potstickers until the water evaporates. Depending on the size of your dumplings, this should take between three and ten minutes. Frozen dumplings will take longer to cook, so bear this in mind when timing your cook—you may need to add an extra few minutes.
When the water has evaporated, lift the lid and let the dumplings cook for a little longer. This will give them a chance to get extra crispy and golden. You can swirl the pan during this stage to achieve an even crust.
If you're using a cast-iron or stainless-steel pan, be sure to heat it until it's smoking before adding oil. This will help to ensure your potstickers don't stick to the pan.
It's worth noting that you can steam potstickers in a few different ways. Some people prefer to fry the dumplings first and then add water to steam them off. Others choose to steam the dumplings first and then fry them once the water has cooked off. Both methods will give you a crispy, crunchy texture on one side and a soft texture on the other.
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Uncover and cook for a crispier finish
To get a crispier finish on your potstickers, you can uncover the pan and cook for a further 30 seconds to a minute. This will give the dumplings a golden, crispy bottom. If you want to crisp them up even more, you can hold each dumpling with a pair of tongs and sear the sides against the hot pan.
The "potsticker method" of cooking dumplings involves first searing the base of the dumplings, then adding water and covering the pan to steam them through. Once the water evaporates, the lid is removed, and the dumplings are cooked for a little longer to get that signature crispy crust.
You can also try frying the dumplings first, then adding a small amount of water and covering the pan to steam them. This method can give a crispier finish to the dumplings.
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Serve with a dipping sauce
Potstickers are often served with a dipping sauce, which can be made in a variety of ways. The sauce typically has a salty, tangy, and sweet flavour profile, with a touch of spice. The base of the sauce is usually made by combining soy sauce, rice vinegar, and sesame oil. You can use regular soy sauce or opt for low-sodium or gluten-free soy sauce. If you want to make the sauce thicker, you can replace the soy sauce with tamari, a Japanese version of soy sauce.
To make the sauce tangier, you can use Chinese vinegar, specifically rice vinegar. For sweetness, sugar is typically added, but you can also use honey, maple syrup, or brown sugar. Sesame oil is added for its nutty aroma and flavour. To add a bit of spice, you can include red pepper flakes or sriracha sauce. Some people also like to add sliced green onions and garnish with sesame seeds.
If you want to make a larger batch of sauce, you can double or triple the recipe, adjusting the ingredient quantities accordingly. This sauce can be made ahead of time and stored in the refrigerator for several days, making it a convenient option for meal prep or future use.
When serving the potstickers, provide a small bowl for the sauce and ensure that your guests have easy access to it. This way, they can dip their potstickers and enjoy the combination of flavours.
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Frequently asked questions
To steam potstickers in a pan, first, add oil to a non-stick skillet and heat it on medium. Then, add the dumplings and cook for 2-3 minutes. Next, add some water and cover the pan to steam the dumplings for 3-4 minutes. Finally, remove the lid and cook for another 30 seconds.
Add around 3 tablespoons of water to the pan, just enough to cover the base of the dumplings.
Yes, you can steam frozen potstickers in a pan. Add an extra minute to the initial cooking time and 2-3 minutes to the steaming time.
