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Add oil to a medium nonstick skillet. Bring to medium-high heat. Add frozen dumplings, placing the bottoms of the dumplings onto the skillet. Arrange into a spiral shape, leaving enough space so that the dumplings do not touch. Allow them to cook in oil for about 2 minutes, or until the bottoms turn a golden brown.
In a small bowl, whisk together water and flour.
Pour slurry into skillet. Cover skillet with a lid and steam cook potstickers for about 3 minutes or until the top of the potsticker wrappers turn translucent and the water has been reduced to a thick paste-like slurry. (See photo in post for reference.)
Remove lid and allow potstickers to continue to cook until the water evaporates and the slurry becomes a thin coating that is golden brown. (This usually takes 7-10 mins. See photo in post for reference.) To check if it is done, lift one edge of the skirt and it should easily lift up and be firm rather than soft. Remove from heat. Use spatula to gently loosen all the edges of the skirt.
Use a plate that is larger than the surface of your skillet and cover the top of your skillet. Carefully flip your skillet and plate over so that the potstickers fall onto the plate with the lattice skirt facing up. Alternatively, you can also slide the potstickers from skillet into a plate. Then place another plate of the same size over the plate with potstickers and flip so that the lattice skirt side is facing up.
Serve with dumpling sauce. To make the dumpling sauce, add all ingredients into a small bowl and whisk. Taste and adjust as needed.