According to legend, when a harried cook served a batch of burned dumplings, potstickers were born. The crispy exterior on the dumplings so pleased the diners that the idea stuck, and potstickers remain a popular Chinese appetizer today. The name for potstickers is not entirely accurate. The dumplings should slightly adhere to the bottom of the pot to create a crispy crust; but if the dumplings dry out too much, the wrapper will stick to the pan and rip apart the dumpling when moved. The trick to keeping potstickers from sticking to the pan is to use steam power generated from adding liquid to the hot pan.
Things You'll Need
- Nonstick pan with lid
- 1 tbsp. vegetable oil
- 1/2-cup chicken broth or water
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Heat 1 tbsp. of vegetable oil in a nonstick pan over medium-high heat. Swirl the pan to coat the bottom with oil.
Place the potstickers on their smooth sides in a single layer in the pan.
Cook the potstickers in place for 60 to 90 seconds or until they're brown on the bottom. Do not move the potstickers during this time.
Pour a 1/2-cup of chicken broth or water over the potstickers and immediately cover the pan to create steam to loosen the potstickers from the pan.
Cook the potstickers, covered, for three minutes or until the liquid has been absorbed.