Sorry, you’re not allowed to access this page. Contact Yelp if you keep experiencing issues. Potstickers are steamed on peking ravioli side and pan-fried on the other.
This Chinese dumpling has a long history, dating back to the 10th century. Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking. It all comes down to how they are cooked. While it is common to steam or pan-fry dumplings, cooks use both methods to make potstickers.
The filled dumplings are pan-fried on one side and then steamed in broth or water. The exact origins of potstickers are lost to history. However, according to a charming legend, they were invented by a chef in China’s Imperial Court, who accidentally burnt a batch of dumplings after leaving them on the stove for too long. The overcooked dumplings were burnt on the bottom only, and not on top.
Like boiled jiaozi, potstickers are made with a hot water dough. Hot water dough is one of the secrets to Chinese cooking—using boiling water gives the dough greater elasticity, so that it holds its shape better. Don’t have time to prepare your own homemade potsticker dough? Gyoza wrappers, or wonton wrappers cut in circles, make a convenient substitute. In honor of that long-ago chef in the Imperial Court, flip the potstickers over before serving, so that the browned, pan-fried side is on top. The right condiments can make potstickers taste even better.