Pot Stickers 煎饺

• servings: 1 serving
• active time: 10 min
• total time: 10 min

Ingredients

1 tbsp vegetable oil

10 uncooked frozen dumplings

Dumpling Skirt:

1 cup water

1/4 cup oil

3/2 tbsp all-purpose flour

3/2 tbsp cornstarch

1/2 tsp salt

Dipping Sauce:

1 green onion, chopped

1 clove of garlic, chopped

1 tsp oyster sauce

1 tbsp soy sauce

1 tbsp black vinegar

sesame seeds

1 tbsp gochugaru powder

1 tbsp oil

Directions

1) Heat a skillet over medium heat for 1 to 2 minutes. Add 1 tbsp of vegetable oil to evenly coat the bottom.

2) Using tongs, carefully place the dumplings into the pan.

3) Mix skirt ingredients (1 cup water, 1/4 cup oil, 3/2 tbsp all-purpose flour, 3/2 tbsp cornstarch, 1/2 tsp salt)

3) After dumplings have a golden brown bottom, pour skirt mixture into skillet until it comes up to 1/3 way up the dumplings. Cover the pan with a lid for 6 minutes, or until the water evaporates.

4) Combine the sauce ingredients in a small bowl and heat up the oil in a pan. When the oil is sizzling, pour it onto the sauce ingredients.

5) Uncover the dumplings and let the residual oil fry up the skirt (the webbing should be golden-brown all over). Rotate the pan so the oil fries evenly. Remove from heat when done.

6) Place a plate on top of skillet. Flip and serve with your sauce.

Notes

if using fresh (not frozen) dumplings, then the skirt only needs to submerge 1/4 way up the dumplings