Crispy potstickers and corn soup are my favorite Taiwanese dishes. When I’m homesick for Taiwan, I often cook and indulge myself with meals from home. Potstickers and corn soup are comforting and flavorful. There is nothing better than cooking and enjoying delicious potstickers hot off the skillet for dinner after a long day.
Making Potstickers from Frozen Dumplings
I grew up with homemade dumplings. My parents would make dumplings from scratch, and have them boiled or pan fried. I prefer the taste of fried which are potstickers. The crispy bottoms and soft juicy filling are just so good that I can’t imagine anyone who wouldn’t love potstickers. But it’s challenging for me to make dumplings from scratch, dough and filling. The process is not only time consuming but also quite a bit of work. Instead, I purchase store-bought frozen dumplings in bulk in the freezer. Cooking potstickers from frozen dumplings is easy and delicious, and I just can’t get enough of them.
First, mix the starch and water together for the outer crispyness of potstickers. Set aside. Oil your pan with a light coating. Then line up frozen dumplings around the pan nicely. Don’t heat the pan until placing dumplings as it might burn the bottoms without fully cooking through. Also, there is no need to defrost frozen dumplings beforehand because it might have their skins stick to the pan or come apart. After placing them nicely, turn on to mid heat and cook them for about 2 minutes. Next, add the mixture of water and starch. Then immediately put the lid on and turn down to mid-low heat to cook through for about 10 minutes (it depends on the pan thickness and the choice of stove though). After 10 minutes, uncover the lid and there may be some water left over. Turn to mid-high heat to make water evaporate. Once the water completely evaporate, remove these delicious potstickers from the pan and serve. That’s how you develop the crispy bottom. For the potsticker dipping sauce, everyone has different tastes. Some people like lots of garlic, green onions and chilly peppers. For me, I like to toss together soy sauce mostly with a splash of sesame oil and Chinese black vinegar.