These are vegetable dumplings cooked down to created these Crispy Bottom Potstickers! With that nice and crispy, lacy crust just like in restaurants!
I cooked these potstickers down with a flour mixture to achieve a nice, crispy, and flaky crust! It does take a bit of time, but trust me THEY’RE WORTH IT.
HOW TO ENJOY YOUR POTSTICKERS
These potstickers are best enjoyed immediately while still hot and that lacey crust is still crispy. It’s best with your dipping sauce of choice!
For the dipping sauce, I mixed together the following:
- 3 tbsp soy sauce
- ½ tbsp distilled white vinegar
- ½ tbsp coconut sugar or other sugar adjust according to desired sweetness
- 1 tsp chili garlic sauce, homemade recipe here adjust according to desired spice
- 1 tsp roasted sesame seeds
Feel free to adjust the measurements according to your desired taste, of course!
See how these are made in the video below!
I used my homemade dumplings for this crispy bottom potsticker recipe, which I love to make in big batches to freeze. But you can also of course opt to use other dumpling of your choice (whether store-bought or homemade with your filling of choice!)
My homemade vegetable dumplings are made with homemade dumpling wraps and the filling is made with tofu, but you can also use plant-based ground ‘meat’ or mince and season that to use as the filling.
You can get my homemade dumplings recipe here!
I also make my own dumpling wrappers, that really makes a huge difference!
OTHER RECIPES YOU MIGHT WANT TO TRY:
- Crispy Wontons
- Vegetable Dumplings
- Chinese Chive Pies
- Pan-Fried Cabbage and Noodle Buns
- Wontons in Chili Broth
- Scallion and Sesame Buns
Check out the recipe below to see how you can make these crispy bottom potstickers!
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Crispy Bottom Potstickers
- Non-stick pan
- Lid for the pan
- Plate to fit the pan
- 1/2 cup room temperature water
- 2 tsp all-purpose flour
- See video below for a step-by-step on cooking the potstickers. Heat a medium sized non-stick pan over medium high heat. Mine was around 10” in diameter.
- Once the pan is hot, add in the oil. Place the fresh or frozen potstickers around the pan. Leave to pan-fry for around 3 minutes over medium high heat or until the bottom of the potstickers are golden brown.
- While the potstickers are pan-frying, mix the flour and water together in a medium sized bowl until the flour has dissolved.
- Once the potstickers are golden brown, mix the flour mixture again and turn up the heat to high. Carefully pour in the flour mixture while holding the lid to prevent any splashes. Immediately cover the pan and leave the potstickers to cook in the steam. Leave to cook for 5 to 6 minutes or until the potsticker wrappers turn slightly translucent and the flour slurry thickens a little.
- Remove the lid and then leave the flour slurry to dry up, taking around another 5 to 6 minutes. It will take a while to fully evaporate but the flour mixture will eventually turn into a nice golden brown colour and the liquid will evaporate. Once the liquid has completely evaporated and you can see the golden brown, crisp, and lacy bottom, turn off the heat.
- Place a plate over the pan and then flip over to remove the dumplings. Enjoy immediately while hot and dip in your favourite sauce.
- Mix everything together and feel free to adjust according to desired taste.