I gotta say, potstickers are pretty darn delicious. Be warned that this recipe is not on the quick list. It is time consuming. I don’t make them very often because of the time (despite the fact that my husband begs me to make these.) But they are great for an appetizer party. Your friends will be so impressed with you!
If you have never made potstickers before, it can be a little scary. You are supposed to dump water into a pan of frying dumplings then hurry and cover it before all the oil jumps out and sears your exposed flesh. That is how you both fry and steam the potstickers. Now, I don’t know about you, but I was always taught that water and oil are not friends, especially when the oil is frying. And believe you me, I have made these the traditional way and it is frightening and messy. Whoever, first thought of this, had obviously not been taught the properties of oil and water by his or her mother.
“Hey, I’m-a-just gonna fry these and den I’m-a gonna dump sum water in dere so they’ll be crispy and sort of chewy-like. Ready, set, AARGGH! Next time, I better cover da pan better cause now ma face done hurts.”
In an attempt to harness the madness, I tried to make these a different way. It was a smashing success! It resulted in the classic fried and steamed taste, but with much less mess and without need for PTSD counseling (Potsticker traumatic stress disorder.) In fact, it was also much easier in terms of efficiency because I didn’t have to keep cleaning out the pan between batches.
First you have to fill and seal all the potstickers. Do not be tempted to fill a few and expect to finish filling while the others are cooking. That is a recipe for disaster. Toss a little flour onto a baking sheet, so the potstickers don’t stick to the pan and then make sure you keep them covered with a little plastic wrap, so they don’t dry out while you are filling the others.
So here was my new cooking method. I heated oil in one pan and pan fried the potstickers in batches. Meanwhile, I placed a steamer basket over a pot of boiling water. One the batch of potstickers was done frying, I scooped them out and placed them in the steamer basket for a couple minutes. I continued this assembly line approach until they were all finished.
Is this cheating? Maybe, I don’t know. But, it was such an improvement, that I’m willing to do my time if it is a crime.
My other time saving secret. A 1/2 tablespoon cookie scoop.
It seems like a silly purchase, since it won’t be used all that often. But, seriously, it saves me a ton of time. One because I don’t have to dig the filling out of a tablespoon and get my fingers all groddy and second because it keeps the filling amount consistent so I don’t overfill (resulting in not being able to seal them properly). If you are going to make more than 2 batches of potstickers in your life, invest in one.
I just use round won ton wrappers, which are a little thinner than a traditional potsticker wrapper, but a lot easier to find.
The dipping sauce seals the deal. It is a little spicy and a little sweet and salty. You can leave out or vary the amount of red pepper flakes to change the level of heat.
I hope you’ll be adventurous and find a special time to make these. They are worth the work.
Recipe Source: Planet Hollywood Copycat Recipe (Somebody gave me a hard copy a long time ago.)