Frozen potstickers (dumplings) falling apart in the pan
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Anonymous
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Hi, I'm a dad with a cooking problem, to the extent frying prepared food is cooking.
I buy frozen potstickers from Safeway, try to fry them using the directions on the bag, and they always start sticking and falling apart so I end up serving them a little undercooked, white and soft on the outside, so they don't fall apart more. I use olive oil and a stainless steel pan. Any tips? I'd like them to be brownish and kind of crunchy on the outside. Thanks. |
Anonymous
| Sometimes it's easier to boil them first and then fry them. Make sure you have quite a bit of oil in the pan and that they don't touch each other. |
Anonymous
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I was slo going to suggest more oil, or a little boiling first.
Maybe a ceramic pan? |
Anonymous
| Put the frozen potstickers on a plate, wring out a wet paper towel and place it over the potstickers. Nuke them for about 30 seconds. Then put them in the fry pan and proceed. |
Anonymous
| Here's how I cook frozen potstickers: Heat up tbs oil in a pan, place frozen potstickers in pan and keep at med-high heat. Then add 1/4 cup of water, and put a cover on the pan. Leave for about 6-8 minutes. Then uncover and cook until water is gone. Turn potstickers over and cook another 3-4 minutes. Good luck! |
Anonymous
| Use non stick foil and bake |
Anonymous
This is how my Japanese friend cooks the frozen ones. She ensures they brown on the bottom (the flat part), and then adds water and cover. Perfect every time! |
Anonymous
| the problem is you bought them from safeway. Buy them from a real asian grocery store |
Anonymous
| I do it pretty much like 15:23. |
Anonymous
| The trick is to not touch them while they cook. Put a spot of oil and a cup of water in and cover. Let boil in pan. When water is very low uncover and continue to cook. Do not move them in pan until one side is firm and brown, then flip and brown other side. Moving them during cooking breaks the skin. If you are concerned about sticking add a drop of oil after water boils. |
Anonymous
| 15:23PP here. Don't use olive oil. Use canola oil or other vegetable oil. |
Anonymous
| Second all the recommendations to add water and cover. That said, sometimes you also get a bunk batch that can't be helped. In that case, I put them in soup. |
Anonymous
OMG the variety at H mart is inspiring! We rarely go out for Chinese anymore. Plus they carry scallion pancakes. Yum. I just started buying frozen noodles and soup base and it's so easy and quick to make a big bowl of nice hearty thick asian noodles. I love H Mart! |
Anonymous
| +1 no oilve oil, the smoke point is too low. Grapeseed or another no flavor oil is better. Also, use the water. |
Anonymous
| Won't ceramic pans work better? |