Golden and crispy on the outside, juicy on the inside—pan-fried potstickers are a beloved food. The secret to a perfect batch isn’t just in the filling, but in mastering the cooking technique. With the right method, you can easily achieve that beautiful golden-brown, lacey crust at the bottom, creating a delightful contrast between crispy and tender textures. Give it a try—you’ll be surprised at how easy it is to make restaurant-quality dumplings at home!
Instructions
1. Prepare the slurry: In a small bowl, whisk together the flour and water until smooth. Set aside.
2. Preheat the pan: Heat a flat-bottomed skillet over medium heat until water droplets dance and roll around when sprinkled on the surface.
3. Add oil: Pour in the oil and wait 10–20 seconds until it shimmers and forms ripples. Swirl to coat the pan evenly, then reduce to low heat.
4. Arrange the dumplings: Quickly place the dumplings in the pan in a single layer, then pour in the prepared flour-water mixture. Cover with a lid.
5. Steam-fry: Let the dumplings cook for 8–9 minutes, or until the edges of the slurry start to lift off the pan like a delicate crepe.
6. Crisp up the bottom: Remove the lid and continue cooking for another 3–4 minutes, allowing any remaining moisture to evaporate and the bottoms to turn golden brown and crispy.
7. Serve & enjoy: Turn off the heat and carefully lift the dumplings out of the pan. Serve immediately while hot and crispy!
💡 Pro Tip: For an extra crispy “wings” effect, make sure the flour-water mixture is evenly spread, and don’t rush the crisping process!