Pan Fried

  1. In a medium skillet, place the dumplings with the pleat facing up. Be sure to leave some space between each dumpling. 

  2. Add 1/2 cup of water or until the water covers 1/3 of the dumplings. (See note below)

  3. Add 2 tablespoons of any neutral cooking oil evenly. 

  4. Cover and bring the water to a boil.

  5. Lower to medium heat and cook for 5 minutes.

  6. Uncover and pan fry for 1-2 minutes until the bottom of the dumplings is golden brown. 

Note: To make lace-patterned crispy skirt around the potstickers, mix in 1 tablespoon of starch (cornstarch, potato starch, or tapioca starch) to the water to create a starchy slurry. 

Steamed

  1. Line a steamer with parchment paper. (can also use paper towel)

  2. Place the steamer in a pot and add water. Make sure the water doesn't touch the bottom of the steamer. 

  3. Place dumplings in the steamer leaving at least ½ inch of space between each dumpling.

  4. Cover and bring it to a boil. Steam for 12–14 minutes or until fully cooked through. Dumplings should reach 160 degrees.