Potstickers are the North American version of Chinese dumplings and shouldn’t be confused with wontons. These are nothing but meat or vegetable stuffed thick dough that is either fried, boiled or steamed. Apart from China, Potsticker recipe is popular in Japanese, Korean and Nepali cuisines. These Chinese dumplings are also known as Momo in Nepali cuisine. Potstickers can be served at any given time of a day and for any kind of meal.
Method Used In Potstickers Recipes
Potstickers are more popular as a non-vegetarian dish; however, for vegan lovers the same recipe can be prepared just by replacing the meat with vegetable stuffing. Primarily pork, beef or chicken is used as a stuffing, but can be replaced by carrots, scallions, potatoes or other greens. The dough is not too thin and its edges are tightly sealed by using fingers. The stuffing inside these potstickers should be of the right amount so that the dough doesn’t break open during cooking.
Potsticker Recipe Variations
The potsticker recipe comes in different forms. Depending on the taste and preference, they can be fully boiled, totally pan-fried, steamed or half fried and half steamed. The dish derives its name from the method of cooking it’s known for.
Potstickers Recipe Serving:
Chinese dumplings are often served with clear stock or broth. But potstickers are served with soy sauce dipping which is prepared from sesame oil, rice vinegar, mustard, cumin etc. The stuffing of the potstickers is mildly spiced.