DIY Chinese Potstickers

Traditionally, Chinese Dumplings (jiao zi) are eaten at Spring Festival (Chinese New Year) time because the shape resembled ancient money and they are thought to bring prosperity to the household. We just think they are tasty. Jiao zi prepared any way (boiled, steamed, fried, and deep fried) are probably one of our most favorite Chinese foods. My boys helped me make these this time and they were super excited to help cook one of their favorite foods.

I have talked about how to make the actual dumplings before and then how to boil them. More recently I learned how to pan fry these same dumplings the traditional way to make what is called here either jiān jiǎo, 煎餃 (meaning oily but dry fried) or guō tiē, 鍋貼 (literally pot-stick) and is known in North America by the name potstickers. This is probably our most favorite way to eat them because the bottom is fried crispy, but there is only a small amount of oil and the top is steamed soft and chewy.

Homemade Potstickers

• Premade dumplings homemade or purchased
• Oil
• Water
• A wok (chǎo guō, 炒锅  which literally means fry pan- so why do we call them woks?) with lid

1. Put a small amount of oil (you can use any amount from 2 Tbsp up to just covering the bottom of the pan that you want, but keep in mind these are called potstickers for a reason).
2. Place on stove and begin to heat.
3. Add dumplings in a single layer and begin to heat.
4. Now very carefully, the oil may spit and splutter and you don't want oil burns,  add water (3/4 cup is enough if your filling meat is precooked use up to 2 cups if the meat is raw) to the pan. and put the lid on.
5. Cook until the water evaporates and then the jiao zi should be done. Eat with vinegar, soy sauce, and/or hot chili sauce for dipping.

 

Make dumplings

Dumplings prepared by my 4 1/2-year-old, pretty good!

Add oil

Place dumplings in single layer

Very carefully add water

Place lid

And they're done!