How To Avoid Pot Sticker Nightmares: Stop The Sticking!

Potstickers are a type of dumpling, often filled with pork and cabbage, and can be customised with different fillings and folding methods. They are usually cooked by pan-frying, steaming or boiling. However, one common issue when cooking potstickers is that they can stick to the pan, which can cause the dumplings to tear. This can be caused by a number of factors, such as using the wrong type of pan, adding too much oil, or not browning the dumplings before adding water to the pan. To prevent potstickers from sticking, it is recommended to use a non-stick pan, ensure the oil is heated before adding the dumplings, and to brown the dumplings before adding water to create a golden crust.

Using a non-stick pan

Choose the Right Pan

Select a non-stick pan made of quality materials that has a smooth, even surface. Ensure that the pan is the right size for the number of potstickers you plan to cook. It's important to leave some space between each potsticker to allow for even cooking and prevent sticking.

Preheat and Oil the Pan

Before placing the potstickers in the pan, preheat it over medium heat. Once the pan is hot, add a generous amount of oil with a high smoke point, such as grapeseed or vegetable oil. Swirl the oil around the pan to ensure it evenly coats the entire surface. This step is crucial in creating a non-stick surface.

Place the Potstickers Carefully

When adding the potstickers to the pan, do it carefully to prevent them from sticking together or to the pan. Place them in a circular pattern, leaving some space between each one. This ensures even cooking and helps prevent sticking.

Add Water and Steam

After placing all the potstickers in the pan, it's time to add a small amount of water—just enough to cover the bottom of the pan with about 1/4 inch of water. Immediately cover the pan with a lid to trap the steam. The steam helps cook the potstickers while keeping them moist and preventing sticking.

Uncover and Finish Cooking

After steaming for around 7-8 minutes, remove the lid and allow any remaining water to evaporate. At this point, the bottoms of the potstickers should be golden brown and crispy. Continue cooking uncovered for an additional 2-3 minutes or until the bottoms are fully crisp.

Oil temperature

The oil temperature is crucial when frying potstickers. Using the correct temperature ensures that the dumplings achieve the desired golden brown exterior without drying out and sticking to the pan.

Firstly, it is important to use a pan that is hot enough. To test this, a small amount of water should be flicked onto the pan. If it evaporates immediately with a loud sizzle, the pan is ready. At this point, the oil can be added. The oil should be heated until it is hot. One source suggests that this will take about a minute, and bubbles may begin to form. Another source recommends heating the oil until it ripples. However, another source warns that if the oil forms ripples, it can cause the potstickers to stick as this creates ridges and troughs of varying oil thicknesses. Instead, it is recommended to turn the heat down and tilt the pan to even out the oil before adding the potstickers.

The type of oil used is also important. Sesame, peanut, olive, or vegetable oil are all suitable options. Olive oil is the healthiest choice as it has the highest amount of heart-healthy monounsaturated fat. However, one source warns against using olive oil for frying at high heat as it will burn. Instead, grapeseed oil is recommended for frying at high temperatures.

Once the oil is hot, the potstickers can be added to the pan. It is important to ensure that they are placed in a single layer with enough space between each one so that they are not overlapping. This prevents them from sticking together and allows for even cooking. The potstickers should be fried for around two to five minutes, or until the bottoms turn golden brown.

Pleating technique

There are many ways to pleat potstickers, and it's a good idea to start with wider pleats until you get the hang of it. Here is a basic method:

• Dip your finger in water and run it around the edge of half the wrapper.
• Fold the wrapper in half over the filling to create a half-moon shape.
• Pleat just one side of the wrapper, working from one side to the other. Take a small portion of dough, make a little fold, and tuck it behind.
• Firmly press the completed pleat into the back of the wrapper to seal the edges.
• Repeat for three more pleats.
• One direction crescent moon: place the filling in the centre as a column, take the wrapper in your left hand, and make pleats with your right hand all the way from the right corner to the left corner.
• Two-direction crescent moon: place the filling in the centre, fold the wrapper in half, and make two to four pleats from the centre to the left edge. Repeat with two to four pleats from the centre to the right edge.
• Triangle: place the filling in the centre as a round ball. Fold one-third of the wrapper and press to seal, then fold the remaining wrapper to the centre to make the other two corners.
• Quadrangle with openings: place the filling in the centre as a rectangle, seal the centre part together, and then seal the two ends. This is the easiest way to fold potstickers.
• Pinch braid: place the filling in the centre as a column, make horizontal pleats, and then start with one front pleat and one back pleat. Take the pinched part one step further to the left, then repeat the process, alternating front and back pleats. Press the two ends together to finish.

Filling moisture

• Use a food processor to finely chop the cabbage. This technique helps to reduce the moisture content by breaking down the cabbage into smaller pieces.
• After processing the cabbage, it is crucial to remove excess moisture. Toss the cabbage with salt and let it sit for 20-30 minutes. Then, use a rubber spatula to press down on the cabbage and squeeze out as much liquid as possible.
• When adding mushrooms to the filling, do not rinse them as they will absorb water. Instead, brush off any dirt with a damp paper towel.
• If using shrimp in your filling, make sure it is thawed before adding it to the mixture. Frozen shrimp can release ice crystals that increase moisture.
• Avoid overfilling the potstickers. This can cause the filling to spill out and affect the sealing process.
• If making vegetarian potstickers, consider reducing the amount of liquid in the filling or adding more absorbent ingredients like tofu or celery.
• For a crispier texture, squeeze out any excess air from the potstickers after filling and pleating them. This helps prevent the potstickers from sucking up too much moisture during steaming.

Pan temperature

The temperature of the pan is a key factor in preventing potstickers from sticking. The pan should be heated to a high temperature before adding oil and potstickers. This allows the potstickers to develop a crispy exterior without sticking to the pan.

When heating the pan, it is important to ensure that the oil is hot enough. One way to test this is by adding a small amount of water to the pan. If the water balls up and slides around the pan without evaporating, the pan is hot enough. This technique is especially useful for non-stainless steel pans.

Once the pan is hot enough, it is crucial to maintain the temperature while cooking the potstickers. This can be done by turning down the heat slightly after adding the potstickers and adjusting the heat as needed during the cooking process.

Some recipes recommend frying the potstickers first, then adding water to create steam and finish cooking. Others suggest adding water first and then frying. Experimenting with different techniques can help determine which method works best for your particular pan and stove.

It is worth noting that using a nonstick pan can also help prevent sticking. However, some people prefer to use stainless steel or cast iron pans for potstickers. In these cases, ensuring that the pan is properly preheated and seasoned can make a significant difference in preventing sticking.

Frequently asked questions