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

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[quote=Anonymous][quote=Anonymous]First, best is to use a cast iron pan which is naturally non-stick, assuming it is properly seasoned. Also, like previous person noted, don't use olive oil. I use sesame oil because it has the flavor you want in the potstickers. Heat the pan first so it is hot. Then add oil and let it come to temp and then the potstickers. They can be touching, though they will stick together if they are. Add enough water to just cover the bottom of the pan where if you were to move the pan slightly, it will clear the water from a section. Cover it and let the water cook off as steam whcih will also cook the rest of teh dumpling. Once the water cooks off, cook until the bottoms are browned.[/quote]

FYI, Chinese cook PP here.  I would not use sesame oil because like olive oil, it has a very low smoke point and you won't get a high enough temperature.  You'll have many of the same problems as you do with olive oil other than flavor.  Either the inside will be undercooked or the outside will be overcooked.  If you want the flavor of sesame oil, add it to the dipping sauce (which many Chinese do).[/quote]

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