Content

• Ingredients
• To step
• Part 1 of 2: Preparing the dumplings and the pan
• Part 2 of 2: Frying pot stickers
• Tips
• Necessities

Pot stickers are Chinese dumplings that are often fried and stick to the pan during frying (hence the name). They are also delicious packets of salted treats that can be served as an aperitif, as part of a meal, or as a snack for virtually any occasion. To learn how to prepare pot stickers, follow these steps.

Ingredients

• Chinese dumplings
• 2 tbsp. oil (sesame, peanut, olive or vegetable oil)
• Water

To step

Part 1 of 2: Preparing the dumplings and the pan

1. Making the pot stickers. Making dumplings can be a fun pre-dinner activity. But the ready-to-eat frozen dumplings can also be very tasty.
2. Making the dipping sauce. Traditionally, pot stickers are served with a delicious dipping sauce. This sauce is usually made from 2/3 soy sauce, 1/3 Chinese rice vinegar, fresh grated or chopped ginger syrup and sesame oil, often with a garnish of chopped chives. If you'd like it spicier, season it with sambal.
3. Heat a wok or frying pan over medium heat. Make sure the pan is very hot. To check this, drip some water into the pan. If it evaporates immediately with a loud splash, then the pan is hot enough.
4. Pour two tablespoons of oil into the pan or wok. You can determine the type of oil yourself. For a more authentic Chinese recipe, use peanut or sesame oil, but you can also use vegetable oil or olive oil. The most healthy is olive oil (it contains the most healthy fats - unsaturated fats - of all types of oil). Heat the oil for a few minutes (some bubbles may form)
5. Put the pot stickers in a pan. You have to make sure there is enough space between each pot sticker and that they don't overlap. If they overlap during cooking, it is almost impossible to separate them without breaking them (causing the delicious filling to fall out)

Part 2 of 2: Frying pot stickers

1. Fry the pot stickers in the oil. Fry the dumplings for about 5 minutes, or until the bottom of the pot stickers start to turn golden brown.
2. Put about 3 tbsp. water in a pan or wok. Immediately after pouring in the water, cover the pan with a tight-fitting lid. The steam created by the water will steam the dumplings through and through. It is important to use a lid that does not allow air to escape - if steam escapes, the pot stickers will take longer to cook and will soften.
3. Steam the dumplings until all the water has evaporated. You will hear cracking noises and the pot stickers will turn a golden brown color. It is traditional to only let the dumplings brown at the bottom.
   • If you prefer to brown them completely, lift them carefully with a spatula and turn them over.
   • If you want them to be even crisper, remove the lid from the pan and cook the dumplings over medium heat.
4. Remove the dumplings from the heat. Put the dumplings on a plate and serve immediately (piping hot they are best)
5. Ready.

Tips

• You can fry both sides if you want.
• Try not to fry too many at once, or some may burn and you don't get them all out quickly enough.
• They're not just called "pot stickers" - they stick to the pan. Teflon pans or better yet, cast iron pans are much less affected by this, so that you can turn the dumplings more easily.
• Do not fry pot stickers for too long or they will burn.

Necessities

• Wok or deep fryer
• Spatula