Chicken potstickers with a crispy skirt (鸡肉锅贴)

Chicken potstickers with a crispy skirt (鸡肉锅贴)

A pleasure for both your palate and your eyes, chicken potstickers can be made to perfection in your own kitchen. A tutorial video & make-ahead instructions are included.

10 mins 3-4 serv

EQUIPMENT

  • A nonstick frying pan with lid

INGREDIENTS

For the slurry:

  • 1 tbsp all purpose flour
  • 1 tbsp cooking oil (vegetable oil, corn oil, or sunflower seed oil)
  • 8 tbsp cold water 

For frying:

  • 16 frozen potstickers 
  • 1 tbsp cooking oil (Spray twice if you are going to use an oil sprayer.)
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INSTRUCTIONS

  • In a bowl, mix all the ingredients for the slurry until well combined (no lumps can be seen).
  • Set aside.
  • Pour 1 tablespoon of cooking oil into a nonstick fry pan. Or spray twice if you use an oil spray.
  • Add the potstickers.
  • Turn on medium heat. Pan fry over medium heat for 4 minutes until the bottoms turn golden.
  • Stir the slurry with a spoon. Pour in the slurry around the edge of the fry pan.
  • Cover the lid.
  • Keep using medium heat to pan fry for about 6 minutes, until most of the water evaporates.
  • Once most of the water has evaporated, open the lid.
  • Keep using medium heat to pan fry for about 2 more minutes, until the crust turns crispy and golden brown.
  • Turn off the heat. Cover the fry pan with a plate.
  • Flip the fry pan to transfer the potstickers onto the plate.
  • Serve with dipping sauce.

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