Soft and steamed on the inside, but crispy, fried on the outside these Taiwanese-style potstickers are something to be devoured.
Crispy in some areas, soft and tender in others with a delicious pork filling inside, the textural difference of these potstickers will blow your mind.
No, not the kind where you just fry em’. Not the kind where you only add water and then fry em’. Definitely not the kind where you steam and then fry em’. 
It’s the kind you will get at most dumplings shops in Taiwan. And Japan. And China. But Taiwan mostly.
The kind with a light, thin, crispy brown lace at the bottom connecting all the dumplings. When you take a bite of it, you’ll get a half crunch half tender bite from the outside and into the moist, tasty filling inside. The textural difference between the steamed and the fried will just blow your mind.
It’s a wicked hybrid frying-steaming technique all done in ONE pan. Easy? If I may say so.
But how? Water and starch.
Water steaming will cook the dumplings. When the water has evaporated and the dumplings are cooked, what’s left behind (or more accurately, what’s left at the bottom) is a starch which has perfectly browned and crisp up to a thin layer.
Recipe Tips
1. Wrappers: Do not buy wonton wrappers. They are meant for wontons and are therefore thinner. Potstickers need a thicker wrapper. Looks for ones labelled Gyoza. With that said, different brands have different sizes and thickness. If you like thick ones, go for Korean brands or Wei Chuan brand. For thinner ones go for most other Chinese brands.
2. Ratio of meat to cabbage can be changed according to taste. Omit the cabbage if you like your dumplings meaty-ful.
3. It’s imperative to seal the dumplings tight and no air bubbles are present. This is to avoid the filling leaking out or the dumpling breaking apart when they are being cooked.
4. When cooking potstickers, to control the thickness of the crispy ‘lace’, increase or decrease the amount of flour accordingly. More flour equals thicker crust. Different types of flour gives a tad difference in the crust and flavor. Rice flour will yield the crispiest and has a nice flavor to it. I tend to combine different flour.
Step by Step Guide to Making Taiwan Style Potstickers
Prepare the Filling:
- In a large mixing bowl, combine the pork, cabbage, garlic, ginger, soy sauce, sesame oil, salt, sugar, and pepper.
- Mix thoroughly until well combined.
Wrap the Dumplings:
- Lay out a gyoza wrapper on a clean surface.
- Place a small dollop of the filling (less than 1 tablespoon) in the center.
- Wet the edges of the wrapper by dipping your finger in water and running it along the edge.
- Fold the wrapper over the filling to create a half-moon shape. Pinch the center to seal, then either seal the edges by pinching or pleat as desired, ensuring there are no air bubbles.
Freezing (Optional):
- If freezing, place shaped dumplings on a baking sheet, not touching. Freeze uncovered until semi-hard, then transfer to a zip-lock bag and freeze solid.
Cook the Dumplings:
- Mix flour and water in a small bowl to create a slurry.
- Heat a non-stick pan over medium (or slightly lower) heat. Add a little oil and arrange 12 dumplings in the pan with gaps between them.
- For fresh dumplings: Pour the flour-water mixture over the dumplings, cover, and let simmer for 8-10 minutes or until most water has evaporated. For frozen dumplings, use a slightly adjusted flour-water ratio and cook for 10-12 minutes.
- Uncover, let the bottom dry and crisp up for a few more minutes, swirling oil around the pan to prevent sticking. Reduce heat as needed for even browning.
Serving:
- Invert a plate over the pan and flip to release the potstickers, crisp side up. Serve with your preferred dipping sauce, such as diluted hoisin or oyster sauce, sriracha, or Thai chili sauce.
How to Make Taiwan Style Potstickers
- Total Time: 57 minutes
- Yield: About 50 potstickers 1x
Ingredients
- 1 lb ground pork (80:20 or 85:15 fat ratio)
- 3/4 lb white cabbage, finely diced
- 3 garlic cloves, finely minced
- 1/2 inch ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/8 tsp sugar
- Pinch of white or black pepper
- 2 packs gyoza wrappers (You’ll have leftovers)
- 2/3 tbsp flour (rice flour, all-purpose flour, cornstarch, or a combination)
- 1/2 cup water (room temperature, tap or filtered)
Instructions
Prepare the Filling:
- In a large mixing bowl, combine the pork, cabbage, garlic, ginger, soy sauce, sesame oil, salt, sugar, and pepper.
- Mix thoroughly until well combined.
Wrap the Dumplings:
- Lay out a gyoza wrapper on a clean surface.
- Place a small dollop of the filling (less than 1 tablespoon) in the center.
- Wet the edges of the wrapper by dipping your finger in water and running it along the edge.
- Fold the wrapper over the filling to create a half-moon shape. Pinch the center to seal, then either seal the edges by pinching or pleat as desired, ensuring there are no air bubbles.
Freezing (Optional):
- If freezing, place shaped dumplings on a baking sheet, not touching. Freeze uncovered until semi-hard, then transfer to a zip-lock bag and freeze solid.
Cook the Dumplings:
- Mix flour and water in a small bowl to create a slurry.
- Heat a non-stick pan over medium (or slightly lower) heat. Add a little oil and arrange 12 dumplings in the pan with gaps between them.
- For fresh dumplings: Pour the flour-water mixture over the dumplings, cover, and let simmer for 8-10 minutes or until most water has evaporated. For frozen dumplings, use a slightly adjusted flour-water ratio and cook for 10-12 minutes.
- Uncover, let the bottom dry and crisp up for a few more minutes, swirling oil around the pan to prevent sticking. Reduce heat as needed for even browning.
Serving:
- Invert a plate over the pan and flip to release the potstickers, crisp side up. Serve with your preferred dipping sauce, such as diluted hoisin or oyster sauce, sriracha, or Thai chili sauce.
Notes
- Ensuring no air bubbles when sealing dumplings will prevent them from bursting during cooking.
- For an even golden crust, adjust the heat towards the end of cooking.
- Prep Time: 45 mins
- Cook Time: 12 mins
- Category: Appetizer, Side
- Method: Pan Frying
- Cuisine: Taiwanese
