Potstickers
This is what real postickers look like:
Yup, if you make them right the dough will actually melt during cooking, form a thin crispy layer on the bottom of the pan, and slide off onto your plate in one round connected mass. I've only seen one or two restaurants in California do potstickers correctly in my lifetime.
The problem is, it's hard to get the dough to melt if you use pre-packaged dumpling skin. And no one has the time and skill to make her own skins anymore. But it is possible to at least get a thin crispy ring around each dumpling if you do the following:
Pour a tablespoon of oil onto a nonstick pan. The pan should be small enough that all the dumplings you want to eat will fit on the pan with no more than an inch between the dumplings. Ideally it'll be more like half an inch of space or less between the dumplings (but don't squish them all together either).
Over medium heat, warm the dumplings (straight from the freezer) until they are light brown on the bottom. Then add enough water to cover the dumplings halfway and let the water come to a boil. Turn the flame down as low as it will go and let the water steam the dumplings. The water will also melt the dough a little, which will form the crispy bottom layer later.
When almost all the water is gone, the remaining water will have enough dough in it to be a gooey bubbly mess. Remove the lid and let the water boil off. The gooey bits will solidify and brown. When it's a little lighter than the photo I have, turn off the flame. Mine's slightly overcooked because I had to run and do laundry, but it wasn't actually burnt.
Let the potstickers sit for at least three minutes so that the bottom crust will release easily from the pan. If you try to take it out while the pan is piping hot it will most likely fall apart. Invert the pan onto a plate and everything will come out at once. And yes, the dumplings will be upside down, but that's all part of the fun. I chipped one off so you can see that it really is a dumpling. Cute, no?
Note: you will most likely be unable to achieve this crispy crust with frozen dumplings from a market. You'll have better luck i fyou have a local dumpling shop that sells them frozen by the bag, or if you make a bunch yourself and keep them in the freezer like I do.
Yup, if you make them right the dough will actually melt during cooking, form a thin crispy layer on the bottom of the pan, and slide off onto your plate in one round connected mass. I've only seen one or two restaurants in California do potstickers correctly in my lifetime.The problem is, it's hard to get the dough to melt if you use pre-packaged dumpling skin. And no one has the time and skill to make her own skins anymore. But it is possible to at least get a thin crispy ring around each dumpling if you do the following:
Pour a tablespoon of oil onto a nonstick pan. The pan should be small enough that all the dumplings you want to eat will fit on the pan with no more than an inch between the dumplings. Ideally it'll be more like half an inch of space or less between the dumplings (but don't squish them all together either).
Over medium heat, warm the dumplings (straight from the freezer) until they are light brown on the bottom. Then add enough water to cover the dumplings halfway and let the water come to a boil. Turn the flame down as low as it will go and let the water steam the dumplings. The water will also melt the dough a little, which will form the crispy bottom layer later.
When almost all the water is gone, the remaining water will have enough dough in it to be a gooey bubbly mess. Remove the lid and let the water boil off. The gooey bits will solidify and brown. When it's a little lighter than the photo I have, turn off the flame. Mine's slightly overcooked because I had to run and do laundry, but it wasn't actually burnt.
Let the potstickers sit for at least three minutes so that the bottom crust will release easily from the pan. If you try to take it out while the pan is piping hot it will most likely fall apart. Invert the pan onto a plate and everything will come out at once. And yes, the dumplings will be upside down, but that's all part of the fun. I chipped one off so you can see that it really is a dumpling. Cute, no?
Note: you will most likely be unable to achieve this crispy crust with frozen dumplings from a market. You'll have better luck i fyou have a local dumpling shop that sells them frozen by the bag, or if you make a bunch yourself and keep them in the freezer like I do.
posted by Pei at
3:12 PM
5 Comments:
Stunning photo. I don't think it's overcooked, by the way.
As someone who owns no nostick, I'm impressed that you can get that sort of color and crust from nonstick. Might have to reconsider a teflon purchase.
By
Professor Salt, At
9/18/2006 07:56:00 PM
I've never understood why people say you can't ever get a good crust with nonstick. You can, but only with things that need to cook for a relatively long time over low heat anyway. There are rarely nevers in cooking.
I used a 7" teflon skillet from ROSS. Under $10 and it's been working beautifully for months and months.
By
Pei, At
9/18/2006 09:19:00 PM
This is exactly why I read your blog Pei! You are real. You first tell us that the potstickers got too dark because you had to do laundry...like a real person. Then, you mention casually that you did it in a pan that cost ten bucks. This is no fuss, no muss, real life cooking and experimenting: the way it should be. I'm tired of overly precious accounts of recipes that "require a delicate touch." You are a breath of fresh air.
By
Aaron, At
9/19/2006 12:51:00 PM
A delicate lady I am not. Just ask my mother. "How did I raise three barbarians?" she always asks.
By
Pei, At
9/19/2006 02:46:00 PM
YUM! That looks so awesome. I want to make these right now....
By
Backyard Chef, At
9/20/2006 07:58:00 AM
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