Introduction
Crispy potstickers are a great tasting Asian food treat, but each of these wonderful bites contain about 95 calories, 5 grams of fat, up to 350 grams sodium and less than a gram of fiber with 3 grams of protein. Here is a vegan alternative that is as tasty as the pork counterpart and is very low in fat. Crispy potstickers are a great tasting Asian food treat, but each of these wonderful bites contain about 95 calories, 5 grams of fat, up to 350 grams sodium and less than a gram of fiber with 3 grams of protein. Here is a vegan alternative that is as tasty as the pork counterpart and is very low in fat.
Ingredients
Directions
This recipe gets easier if you have a clean working area next to your stove that you can create 3 different working stations:
1 a bowl with the filling
2. next to it, toward the stove, a place for the wonton skins and a bowl of water and below it a small clean surface (a cutting board, plate, wax paper to roll the potstickers
3. next to in an area coated with wax paper to place the rolled potstickers before they are cooked
I like to use a 22' chef's pan for this but you can use a wok with a cover or a large omelet pan with a cover. A non-stick pan or wok is a must. The pan should be able to hold about 21 potstickers. I use the same pan throughout the execution of the recipe.
Place a large pan with a cover on the stove top. Shred the cabbage and add it to the pan, chop the scallions and add them to the pan, add the cilantro and ginger. Set the heat to medium high, add half a cup of water, cover, and cook until the cabbage has soften 5-10 minutes. Remove the top and cook uncovered until the water is absorbed, about 2-3 minutes.
Meanwhile in a large mixing bowl add the gimme lean sausage and the water chestnuts (drained). Add the cabbage mix when cooked and wash and dry the pan.
Combine the filling mix very well. You can use a utensil to do it, but the best method is to kneed it with your hands like bread dough until uniform.
Once done, establish the workstations set above and place the pan on the stove.
The goal is to prepare and cook 2 batches of 21 potstickers each.
to fill each potsticker:
dip a wonton skin in the bowl of water and place it diagonally (like a diamond shape) on the middle work station. Add a heaping TBS of filling, roll it up as a triangle, tuck in the sharp edges and place on the wax paper station next to the pan. Once you have about 12-15 potstickers assembled, add a TBS of olive oil on the pan, turn the heat to medium high and put the cover on.
Once you are ready with the first batch, of potstickers, swirld the oil on the pan so the bottom of the pan is covered. Place each potsticker one side down on the pan, replace the cover on and cook until crispy on one side 2-4 minutes. Turn the potstickers around remove the pan from the heat, add about 1/3 of cup water and let them steam covered until the water evaporates (about 5 minutes). Let them sit for 2 minutes and enjoy.
Repeat with the second batch. I usually start working on it when the potstickers are steaming. Feel free to wait until they are done.
Makes 42 potstickers about 45 calories each with less than a gram of fat (all from the olive oil) each. You can have as an appetizer or as a meal with 1/4 cup of steamed brown rice (or quinoa or any other whole grain). Try some diced mango with it instead of a dipping sauce.
You can freeze them in freezer-proof bags (I usually wrap them in wax paper before putting them in the bag) once they cooled to room temperature. Heat them in a preheated 350 degree over for 8-10 minutes from frozen.
Number of Servings: 42
Recipe submitted by SparkPeople user E_JUST_E.
FAQs
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.
What pan is best for potstickers? ›
Teflon coated pans are a really good idea for pot-stickers. I supposed that a properly seasoned non-coated pan would work too, but this method involves boiling water for some time, which is not such good treatment for a "seasoned" pan. Heat your pan so it's nice and dry.
What's the difference between fried dumplings and potstickers? ›
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.
What are potstickers made of? ›
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.
Why are my potstickers not crispy? ›
If you're using frozen dumplings, let them defrost completely before you start pan-frying, and if you made your own dumplings with storebought wrappers, make sure they're sealed tight—the intense heat from the pan has a way of rupturing sealed edges, Helen warns.
How to make frozen potstickers crispy? ›
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.
Can you cook potstickers in a skillet? ›
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.
Can you just fry potstickers? ›
Yes. This twist on a classic Asian appetizer is deep fried, not steamed, as pot stickers are traditionally made. But they are equally as delicious! Things may look all peachy keen when you come to visit Pass the Sushi, but my kitchen is like everyone else's and some days, things just don't work out.
Are pork dumplings the same as potstickers? ›
Potstickers are a type of dumpling that is pan-fried on one side, giving it a crispy texture. They are typically filled with meat and vegetables and served with a dipping sauce. Dumplings, on the other hand, can be boiled, steamed, or pan-fried and are usually filled with meat or vegetables.
Is it better to steam or pan fry dumplings? ›
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.
Guo Tie (锅贴)
They are typically recognized by their English translation — pot stickers. Originating in Northern China, these dumplings are filled with ground meat and vegetables, such as cabbage, scallions, garlic and ginger and wrapped in a thin, circular-shaped wrapper made of flour and water.
Why are potstickers so expensive? ›
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 is the real name for potstickers? ›
Potstickers, or jiaozi, are crescent-shaped Chinese dumplings that are first pan-fried and then steamed, which results in a dumpling that is crispy on one side and soft and chewy on the other. Fillings vary but are usually a combination of minced meat and/or vegetables, plus aromatics for enhanced flavor.
Are potstickers Chinese or Japanese? ›
Originating in China, the dumpling, more commonly called the pot sticker, is made of wheat flour dough wrapper filled with meat and/or vegetables. This common side dish is cooked many different ways. Dumplings are most commonly steamed, pan fried, deep fried, or boiled.
What is the trick to 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.
Why aren't my potstickers browning? ›
Don't rush the crisping: While the dumpling will brown in the first step, they will only get crispy when all the chicken broth is evaporated. If the bottoms aren't browning to your liking, then drizzle in a little more vegetable oil and shake th pan back and forth to evenly distribute the oil.
Why are my dumplings not crispy? ›
This is a very common problem when pan frying dumplings, and most likely it is because your pan isn't hot enough. The easiest trick would be to buy a nonstick pan, but for those who don't want to spend the money, try out this test. To make sure your pan is at the correct temperature, try the water droplet test.
