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.

Recipe FAQs

I like to assemble them and then immediately freeze them. Then I like to freeze them for 1 hour and then transfer them to a freezer-safe bag. No need to even defrost them, you can simply cook them from frozen.

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.

These pot stickers made with homemade dough and filled with ground pork, ginger, garlic, and cabbage are so versatile — you can fill them with anything you want and as full as you want. The dumplings are fried and steamed, then fried again until golden and perfectly crispy on the bottom for a truly unique dumpling.

Place frozen potstickers in a skillet or wok, and heat on MEDIUM HIGH for 4 minutes or until skins turn lightly brown. Reduce heat to MEDIUM. Carefully add 4 tablespoons of water to skillet or wok, cover and steam potstickers for 5 minutes or until water has evaporated and potstickers begin to brown*.

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.

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.