Reply to Frozen potstickers (dumplings) falling apart in the pan

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[quote=Anonymous]Several problems:
First, don't use stainless steel pans.  They do not prevent adhesion when cooking starches.  You need to use a non-stick surface like teflon, calphalon, or enamel.
Second, don't use olive oil.  You need an oil with a high smoke point because it needs to quickly sear the dough before it softens and becomes glutenous and sticky.  The olive oil will not heat hot enough to do this.  If you want a healthier option use grapeseed oil, otherwise stick to canola, corn or vegetable oils.

I cook them much like the 15:23 and I learned from my Chinese mother who was a cooking teacher.  I put just enough oil to coat the bottom of the pan (quantity depends on the size of the pan, but put it in, then turn the skillet back and forth until you have a nice thin coat across the entire surface).  Wait until the oil is shimmering and you can see it ripple on the pan, if you aren't sure, dip your finger in water and drop a small drop of water, when the water sizzles and pops, then it's ready.  Put the potstickers into the pan quickly as they will cause the oil to pop.  You also want to add them as quickly as possible because as you add them, the surface temp of the pan/oil will drop with each one and you want as good a sear as possible on the dough.  Cover the pan with a lid or a spatter-guard.  Wait until you can just see a touch of brown around the edges (if you can't see the edge well, lift one dumpling from the middle of the pan to check), then add enough water to cover about 1/4 inch of the bottom of the pan and cover with a solid lid.  Leave on 9-10 minutes to steam the top and check to make sure that the water has mostly evaporated (you don't want a solid layer of water, but only some puddles).

The one thing I don't do is turn them to grill the top, I make dumplines that are flat on the bottom and have a seam on the top so they don't sit flat on the top.

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