Shrimp Potstickers (Best Homemade Recipe) - Rasa Malaysia (2024)

FAQs

How can I improve my potstickers? ›

For crunchy, yet tender pot stickers, first pan-fry them in oil until the bottoms are golden brown. Add water to the skillet and cover — steam the pot stickers for three minutes. Uncover and allow to pan-fry again until the water has evaporated and the bottom of the pot stickers are crunchy.

How to pan-fry frozen dumplings. In a nonstick pan over medium-high heat, add ½ cup of water and 1 tablespoon of vegetable oil. Place the frozen potstickers flat side-down and cover the pan with a lid for 8 to 12 minutes, until all the water has evaporated and the flat side of each potsticker is golden.

Potstickers are a type of dumpling. They are often filled with pork and cabbage, but can be customizable based on personal taste and preference. Potstickers are often seen folded into a pleated crescent shape, but can also be folded in half with no pleats for simplicity.

To be regarded as potstickers, the dumpling must be stuffed, steamed, and then fried. The main difference is the filling, not the cooking technique. As a general rule, most people use very thin wrappers for potstickers, which is different than that used for a dumpling (via Foodsguy).

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

Quick tip, prevent burning or sticking, make sure to add the oil first, cook the potstickers with water first, and then add on the corn starch mixture for the crispy skin. Don't have the heat up too high, and let it “steam” first before crisping it up at the bottom later.

Dumplings in alfredo sauce: Alfredo sauce is an easy way to elevate frozen dumplings. Treat them like pasta and cook them in the simmering sauce; sliced onion, chopped garlic, or bacon are all good additions for extra flavor. If you don't have jarred sauce on hand, milk or heavy cream can be a quick fix.

The type of oil you use is up to you. For a more authentic Chinese recipe, use sesame or peanut oil. You can also use vegetable or olive oil if you prefer.

The ingredients in a potsticker or dumpling are usually very affordable, but making them is a difficult and painstaking process, which is why they can be expensive in restaurants and stores. Making them yourself is probably cheaper, but it can take a long time to produce a large batch of potstickers.

What are Chinese potstickers called? ›

The name jiaozi refers to this type of dumpling generically, although jiaozi might be referred to as shui jiao, if boiled; zheng jiao, if steamed; and guo tie or jian jiao, if pan-fried. These last are what are commonly known as potstickers.

Heat 1 Tbsp Toasted Sesame Oil in a large cast-iron or other heavy-bottom skillet over medium heat. Pan fry potstickers, set on their bases and in a wheel formation (keeping them from touching) for 3 minutes or until deeply golden.

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

Generally, I find that store-bought frozen dumplings are better suited to steaming and steam-frying, as their skins are often quite thin—make sure to check packet instructions to check the preferred cooking methods.

Potstickers at a Glance

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Soup – Soup side dishes such as egg drop soup, Thai coconut soup, miso soup, Chinese noodle soup, chicken noodle soup or hot and sour soup are perfect for serving alongside pot stickers. Spring rolls or egg rolls – Either a spring roll or an egg roll are perfect complements!

For Crispy Dumplings Use the Classic Steam-Fry

Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.