Ground Turkey Potstickers Recipe - Sugar Spices Life (2024)

FAQs

How long should potstickers be cooked for? ›

In a nonstick pan over medium-high heat, add ½ cup of water and 1 tablespoon of vegetable oil. Place the frozen potstickers flat side-down and cover the pan with a lid for 8 to 12 minutes, until all the water has evaporated and the flat side of each potsticker is golden.

Uncooked pot stickers are freezer-friendly. Simply follow the recipe until the pot stickers are assembled, but don't cook them yet. Transfer the pot stickers to a baking sheet and flash freeze them for a few hours (or until they're frozen solid).

Rolling, assembling, and cooking is best done in one go; if it seems too much, just do this for part of a dough and filling batch and refrigerate the rest for later. Once you've done all the work, pot stickers keep well in the fridge for a few days and freeze beautifully for longer storage.

Potstickers are a type of dumpling. They are often filled with pork and cabbage, but can be customizable based on personal taste and preference. Potstickers are often seen folded into a pleated crescent shape, but can also be folded in half with no pleats for simplicity.

For the Potstickers:

Get a lid ready and pour water into the pan until they cover the dumplings by about a third. Quickly cover the pan to avoid the oil from splattering out on you. Turn up the heat to about medium-high. Steam for about 7 minutes, or until dumplings are heated through on the inside.

Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.

The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.

You know the dumplings are done by watching the pancake's color and edges: when the pancake turns brown and delicious and edges curl up, the whole thing is done. And by sliding a thin spatula under the pancake and flipping it out onto a plate all at once, removing the pot-unstuck-potstickers from the pan is a snap.

There's a simple trick to help you tell when your dumplings are ready – all you'll need is a toothpick. Stick your toothpick through a dumpling and pull it straight out. If the toothpick comes out clean, they're ready to eat.

Quick tip, prevent burning or sticking, make sure to add the oil first, cook the potstickers with water first, and then add on the corn starch mixture for the crispy skin. Don't have the heat up too high, and let it “steam” first before crisping it up at the bottom later.

What is the real name for potstickers? ›

Potstickers, or jiaozi, are crescent-shaped Chinese dumplings that are first pan-fried and then steamed, which results in a dumpling that is crispy on one side and soft and chewy on the other. Fillings vary but are usually a combination of minced meat and/or vegetables, plus aromatics for enhanced flavor.

Though considered part of Chinese cuisine, jiaozi are also popular in other parts of East Asia, where a Japanese variety is referred to as gyoza, and in the Western world, where a fried variety is referred to as potstickers.

The wrappers should be fully cooked, slightly translucent, and tender. The filling should be piping hot. If you are unsure, you can always take out one potsticker and cut it open to check if the filling is cooked through before serving the rest.

You know the dumplings are done by watching the pancake's color and edges: when the pancake turns brown and delicious and edges curl up, the whole thing is done. And by sliding a thin spatula under the pancake and flipping it out onto a plate all at once, removing the pot-unstuck-potstickers from the pan is a snap.

Place the pot stickers into the pan. flat side down. Fry for two to four minutes. until they start to become that golden brown color.