My mom’s dumplings were always juicy, had a beautiful crust, and were my childhood favorites. The only problem with potstickers aka dumplings is that you don’t know when to stop. You just keep eating and eating until you burst … that’s me at least. If I had to choose one food that was representative of my childhood, it would be crispy dumplings. My mom would make the filling, my dad would wrap them, then back to mom to fry them up. I would just eat trays and trays of them. My parents still call me over to have dumplings … they are awesome.
Let’s get some things out of the way first, why are they called pot stickers? Should they stick to the pot? I don’t think they should, at least not if you do it right and use a non-stick pan. I guess, they should be released from the pan once they are the perfect crispiness? Anyhow, I call them dumplings, but no matter what they’re called, there are so many varietiesvariety of dumplings. I think the fillings are endless, even the types of dumplings are endless. I won’t go into those here.
For this recipe, we actually used premade frozen dumplings, but you can do the same with your own dumplings. The method is fairly simple. You’ll need a non-stick pan, you can use a well seasoned pan as well, but the non-stick is probably the way to go here.
Heat the pan on medium heat, and add a bit of oil. If you don’t want to get oil splattered on your hands, you’re going to have to work quickly to lay the dumplings out in an aesthetically pleasing pattern. The difference maker here that will separate you from everyone else will be cornstarch and water. Add in your cornstarch slurry, and cover. Try not to be the idiot that I was here and buy the wrong size lid, like 4 sizes too big. I specifically went out to buy this lid so that we could film through it. FAIL. Anyhow, once the water has evaporated, and you start to hear the sizzle of the oil, remove the lid. This is when the magic happens, the cornstarch will help to create the iconic crispy bottom and leave a beautiful lacy pattern… It’s important to have that for the gram. Using a heatproof silicone spatula, work your way around the edge to release the lacy bottom, careful not to break it.
I like to flip mine out onto a plate, with my lacy bottom facing up so that Carmen can take pictures for our social media 😉
Here’s some crispy dumplings ASMR for you:
We also made a quick dumpling sauce to accompany these tasty potstickers. You only need your basic Chinese condiments and it is tangy, savory, sweet and umami at the same time. You can easily build off this simple dumpling sauce to suit your liking!
The Crispiest Dumplings Ever
- Frying pan
Crispy Web Bottom
- 1 tbsp Corn Starch
- 1/2 cup Cold Water
- 2 tbsp Oil
- 15-20 Dumplings
Simple Dumpling Sauce
- 2 tsp Chinkiang Vinegar
- 2 tsp Soy Sauce
- 1/2 tsp Sugar
- 1/4 tsp Sesame Oil
- Hot chili oil to taste
- Heat a 9" non-stick frying pan on medium heat
- Immediately place your dumplings around the outside first working your way to the center. A 9" pan fits about 15-20
- Add 1/2 cup of cold water to the corn starch and mix well. The water should come approximately 1/4 way up the dumplings. Keep this in mind if you're using a larger frying pan. – Pour into the pan and cover.
- Allow the water to evaporate. Once the sound changes, and you hear sizzling you can remove the lid.
- Watching carefully, allow the crust to form and turn golden brown. Move the pan around the heat to ensure that you have even browning all the way around.
- To remove from pan, use a spatula to release the edge. Carefully slide or flip onto a plate.
- For the sauce, in a bowl add all the ingredients and stir. Adjust to taste.