Crispy Skirt Potstickers Recipe
Learn how to make restaurant-style potstickers at home, complete with an irresistibly crispy, lacy skirt. These pan-fried dumplings feature a juicy chicken filling and a simple, savory dipping sauce.
Equipment
- large bowl
- Deep non-stick skillet or pan
- Parchment-lined baking sheet
- Small bowls
- Spatula
- Whisk
Ingredients
Potstickers:
- 1 1/4 pounds lean ground chicken or turkey or beef
- 5-6 green onions, thinly sliced
- 1 tablespoons ginger paste or grated ginger
- 2 tablespoons minced garlic
- 2 tablespoons low sodium soy sauce
- 1 teaspoon salt
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 50-60 dumpling wrappers (gyoza or potsticker wrappers)
- 2-3 tablespoons oil, for frying
Sauce:
- 1/4 cup low sodium soy sauce
- 1-2 tablespoons chili crisp (sambal oelek works too)
- 2-3 teaspoons black vinegar or rice vinegar
Instructions
Prepare the Filling
- In a large bowl, mix the ground chicken, green onions, ginger, garlic, soy sauce, salt, toasted sesame oil, sugar, and cornstarch until evenly combined. The mixture should be sticky and hold together.
- Set up your wrapping station: place a small bowl of cold water nearby, clear a clean work surface, and have your dumpling wrappers and filling ready.
Fill and Fold the Dumplings
- Lay one dumpling wrapper flat and place about 1/2 to 1 tablespoon of filling in the center. Avoid overstuffing.
- Dip your finger in water and run it around the edge of the wrapper. Fold it into a half-moon, press out any air, and pleat the edges to seal firmly.
- Place each finished dumpling on a parchment-lined baking sheet. Keep unused wrappers covered with a damp towel to prevent them from drying out.
Pan-Fry, Steam, and Finish
- Heat 1 tablespoon of oil in a deep non-stick skillet over medium-high heat. Arrange potstickers in a single layer and cook for 2-3 minutes, until the bottoms are golden brown and crisp.
- While they fry, whisk together 1/3 cup of water with a small amount of cornstarch and flour (about 1 tsp each) to create a slurry. Pour the slurry into the pan, cover immediately, reduce heat to medium, and steam for 6-7 minutes.
- Uncover the pan when most of the liquid has evaporated and you hear crackling sounds. Continue to cook for another 1-2 minutes until a cohesive, golden lattice (the crispy skirt) forms. Slide a spatula underneath to loosen and serve crispy-side up.
Mix the Dipping Sauce
- In a small bowl, stir together the soy sauce, chili crisp, and black vinegar or rice vinegar. Serve alongside the hot potstickers.
Notes
Pro Tip: To check the seasoning before wrapping all the dumplings, cook a tiny spoonful of the filling in a skillet and taste it.
Don't Crowd the Pan: Give the potstickers space in the pan to ensure they brown evenly and the crispy skirt can form properly. Cook in batches if necessary.
For a Juicy Filling: If adding vegetables like Napa cabbage, salt them and let them sit for 10 minutes, then squeeze out all excess moisture before mixing them into the filling.
Make-Ahead & Freezing: Freeze uncooked potstickers in a single layer on a parchment-lined baking sheet until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 2-4 minutes to the steaming time.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 415kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 4gCholesterol: 70mgSodium: 950mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 50IUVitamin C: 1mgCalcium: 45mgIron: 2mg
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