Pot Stickers 煎饺
1 serving
servings10 min
active time10 min
total timeIngredients
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
1 serving
servings10 min
active time10 min
total time