Crispy Bottom Potstickers

Step 1

See video below for a step-by-step on cooking the potstickers. Heat a medium sized non-stick pan over medium high heat. Mine was around 10” in diameter.

Step 2

Once the pan is hot, add in the oil. Place the fresh or frozen potstickers around the pan. Leave to pan-fry for around 3 minutes over medium high heat or until the bottom of the potstickers are golden brown.

Step 3

While the potstickers are pan-frying, mix the flour and water together in a medium sized bowl until the flour has dissolved.

Step 4

Once the potstickers are golden brown, mix the flour mixture again and turn up the heat to high. Carefully pour in the flour mixture while holding the lid to prevent any splashes. Immediately cover the pan and leave the potstickers to cook in the steam. Leave to cook for 5 to 6 minutes or until the potsticker wrappers turn slightly translucent and the flour slurry thickens a little.

Step 5

Remove the lid and then leave the flour slurry to dry up, taking around another 5 to 6 minutes. It will take a while to fully evaporate but the flour mixture will eventually turn into a nice golden brown colour and the liquid will evaporate. Once the liquid has completely evaporated and you can see the golden brown, crisp, and lacy bottom, turn off the heat.

Step 6

Place a plate over the pan and then flip over to remove the dumplings. Enjoy immediately while hot and dip in your favourite sauce.

Step 7

Mix everything together and feel free to adjust according to desired taste.