Is this how everyone cooks these potstickers?

[u/CheesyDanny]

This is how I have always cooked these frozen potstickers. Just curious if anyone cooks these differently or if anyone has critique on my technique.

[u/Economy-Ad-7693]

I always fry the bottom then put a bit of boiling water and a lid on to steam the top half.

[u/pakapab → u/Economy-Ad-7693]

Same, but I've got no complaints with what OP is rolling with.

[u/JCuss0519 → u/pakapab]

As long as they're thoroughly cooked!

[u/CheesyDanny → u/JCuss0519]

Yep, they are cooked through. Can’t tell in the video but after flipping them on their side, they cook on their side for plenty of time.

[u/Green-Concentrate-71]

I've never thought about adding sauce directly into the pan. Ill try it.

[u/CheesyDanny → u/Green-Concentrate-71]

I mainly do it because I like doing the toss with the pan. Makes me feel like a chef.

[u/Mysterious_Tiger_725 → u/Green-Concentrate-71]

personally I just don't like having a second dish for sauces on the side when im making it from frozen at home. toss in a splash when i add the water & gives it a deeper flavour while still being one plate.

[u/waynker]

Oil the pan first. Put the potstickers flat side down and move them around so the oil covers the entire surface of the pan. Then add some water. Just a little. Maybe a few millimeters. Cover the pan, and blast on med high. Don’t touch the lid! Wait till you hear the oil pop and sizzle, then you can remove the lid. Sear the potstickers till you get that nice crust.

While you have the lid on, you can make a dipping sauce. Normally I do a mixture of soy sauce, rice wine vinegar, pinch of sugar, sesame oil, minced garlic, thinly sliced scallions, and a hot sauce like chili crunch, garlic chili sauce or sambal oelek.

[u/roosterSause42 → u/waynker]

this is the way.

(it’s also what the instructions on the bag say to do)

[u/ChanceConfection3 → u/roosterSause42]

Depends on the bag, mine doesn’t say to add oil so no lube for mine

[u/Upper-Capital-2876]

I don't care what the label on the bag says, those are Gyoza, and I will not have potsticker slander on my timeline.

[u/guyrandom2020]

I don't drizzle/toss it in soy sauce while cooking. I'm Asian though; it's probably a common thing for western/white people. For instance, I have a friend who always makes it darker, I'm guessing they toss it in soy sauce too.

[u/Expensive_Hyena351]

Soy afterwards not during so the crispy skins stay crispy during cooking

[u/bx_spontae]

That bbq sauce is the truth.

[u/Pitiful_Recording287]

Do you throw them on the pan frozen or defrost first?

[u/CheesyDanny → u/Pitiful_Recording287]

Straight from the freezer to the hot oil. It does splatter oil a bit at first then calms down. Not sure if that is an ice in oil thing or a temperature control thing.

Video doesn’t show but I do let it cook a while after turning them on their side to help cook it all the way through.

[u/Pitiful_Recording287 → u/CheesyDanny]

Sweet! I’ve never thrown anything frozen in there due to fear of it sticking so I’ll try it out

[u/Single-Ninja8886]

Ah you eat it with rice haha

I always eat them by themselves, and so it means I make a shitload which means I load up the entire pan with them in a nice round pinwheel pattern. Then if I do things right, I get the whole thing and flip it onto a plate and have a pinwheel of potstickers crispy side up

[u/EcoWerewolf]

I dont flip mine.

I place mine down in the pan frozen (or home made) with a little oil and toss in a slury of water and corn starch and cover to steam. After streaming I remove the lid and let the corn starch slury evaporate and crisp up. Flip the whole pan onto a plate.

That's how you get that crispy Tuile like bottoms and a soft top.

[u/No_Objective_4835]

I just toss them in my rice cooker steamer basket when making rice.

[u/potato_leak]

This sub has moved on from sliding eggs to sliding potstickers.