How to fry potstickers
Pan-fry potstickers over medium heat for about 3 min brown + 3 min steam + 1 min, until the bottoms are golden and crisp and the water has cooked off. Treat the time as a starting point and confirm with a food thermometer. Raw meat fillings: 160°F (71°C) for ground beef or pork, 165°F (74°C) for ground chicken or turkey. Check the center of a test piece.
- Heat
- Medium heat
- Method
- Pan fry
- Starting time
- 3 min brown + 3 min steam + 1 minbrown, add 4 Tbsp water and cover to steam, then uncover to crisp
- Done when
- the bottoms are golden and crisp and the water has cooked off
- Safe internal temp
- Check the filling
Numbers from Just One Cookbook: Gyoza · safe temperature from the FoodSafety.gov chart. Celsius values are rounded.
Getting it right
- Heat a large nonstick or carbon steel pan over medium heat, then add 1 tablespoon of neutral oil.
- Set the dumplings flat side down in a single layer, leaving space between them. Cook about 3 minutes, until the bottoms are golden and release cleanly.
- Add 4 tablespoons of water and cover right away; it will spit. Steam about 3 minutes, until most of the water is gone.
- Uncover and cook about 1 minute more, until the water has evaporated and the bottoms are crisp again.