Crispy Bottom Potstickers
How to make a crispy bottom layer for potstickers is super easy and just few ingredients. This truly elevates this appetizer or meal into a whole new dimension with crispy, cracking, and crunchy texture! The recipe is good for a large pan of 12-18 gyoza.
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Servings: servings
Calories: 208kcal
Equipment
- 1 small mixing bowl
- 1 whisk
- 1 Frying Pan with Lid The best choices are carbon steel, cast iron, or stainless steel pans.
- 2 spatulas wide and thin
- 2 large plates
Ingredients
- 1½ tbsp All Purpose Flour
- 1½ tbsp Water
- 2 tbsp White Distilled Vinegar
- 1¾ tbsp Avocado Oil - for cooking the gyoza in the pan
- 12-18 potstickers fresh or frozen
Instructions
Heat the Pan
- Place your pan over medium heat.Once it's hot, add avocado oil—enough to fully coat the pan.1¾ tbsp Avocado Oil - for cooking the gyoza in the pan
Arrange the Gyoza
- Place the gyoza in the pan, bottom side down, starting from the center and working outward. You should hear sizzling.12-18 potstickers
- Leave a little space between each one. You can use frozen or fresh gyoza/potstickers. I use straight from freezer gyoza and it's very easy and fast.
- Put the lid, cover the gyoza for 1 minute then remove the lid.
Prepare the Crispy Bottom Mixture
- In a small mixing bowl, whisk together the ingredients for the crispy bottom layer.1½ tbsp All Purpose Flour, 1½ tbsp Water, 2 tbsp White Distilled Vinegar
Pour and Sizzle
- Once the bottoms of the potstickers turn lightly golden brown, pour the crispy layer mixture around and between them—avoiding the tops. Use enough to get all around the gyoza.
- Turn the heat up slightly. The mixture should start sizzling.
Cover and Cook
- Place a lid on the pan and let the potstickers cook for two minutes.
- Check for Crispiness.Remove the lid. Continue to crisp the bottom layer. When the crispy bottom layer turns golden brown, it's ready.
Flip and Serve
- Have a large plate ready. Use two flat, wide spatulas to gently lift the potstickers as one whole piece and transfer them to the plate.
- Place another plate on top, then flip!Garnish with toppings and serve with some chopsticks. Now you're ready to crack it and eat! Enjoy!
Notes
Flip Using Two Plates: Don't risk breaking the crispy bottom layer! Just use the plate method as I mentioned or else your presentation might be broken.
Watch the Heat: Maintain medium heat—the goal is to get a golden brown crust without burning it. Adjust the heat as necessary.
Whisk Thoroughly: Ensure the mixture for the crispy layer is well combined, with no lumps, to create an even texture. The texture should be runny.
Timing is Key: Keep an eye on the potstickers while they cook. The golden color can happen quickly, so check often to avoid burning.
Try Different Dipping Sauces: Mix and match your dipping sauces to find the best pairing that suits your taste preferences. Try sawsawan as a tangy and lip-smacking soy sauce vinegar-style dip.
Nutrition
Nutrition Facts
Crispy Bottom Potstickers
Amount per Serving
Calories
208
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.02
g
Monounsaturated Fat
0.003
g
Cholesterol
4
mg
1
%
Sodium
372
mg
16
%
Potassium
4
mg
0
%
Carbohydrates
35
g
12
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
5
g
10
%
Vitamin C
9
mg
11
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.