Potsticker Dumplings (2024)

FAQs

What is the difference between a dumpling and a potsticker? ›

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Potstickers are a type of dumpling. They are often filled with pork and cabbage, but can be customizable based on personal taste and preference. Potstickers are often seen folded into a pleated crescent shape, but can also be folded in half with no pleats for simplicity.

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

Gyoza wrappers are a thin and round flour pastry that wraps around the filling of gyoza or Japanese potstickers. The dough is made of wheat flour, water, and a pinch of salt.

Technically, the most standard way to prepare potstickers is with both pan-frying AND steaming.

Potstickers, or jiaozi, are crescent-shaped Chinese dumplings that are first pan-fried and then steamed, which results in a dumpling that is crispy on one side and soft and chewy on the other. Fillings vary but are usually a combination of minced meat and/or vegetables, plus aromatics for enhanced flavor.

Potstickers are a type of dumpling that is pan-fried on one side, giving it a crispy texture. They are typically filled with meat and vegetables and served with a dipping sauce. Dumplings, on the other hand, can be boiled, steamed, or pan-fried and are usually filled with meat or vegetables.

The version we'll be cooking—technically called jiānjiǎo, fried dumplings—are properly what we call potstickers. Rather than steaming or boiling them, these are fried on one side in a thin film of oil, then steamed in the pan by adding a half cup or so of water and putting the lid on the pan while the water boils out.

These dumplings are steamed and fried, creating a soft and crispy texture. Once you get past the shell, you then taste the beauty of the simple filling. I highly recommend trying this recipe.

“If it's fairly lean meat to start with, the dumpling is going to be quite low in fat in that sense,” Austin said. The same goes for frozen dumplings you buy from the supermarket. As long as they're not pre-deep fried and contain whole, healthy ingredients they are an okay option, according to Austin.

Are potstickers supposed to be fried? ›

Pot stickers are Chinese dumplings that are often fried and, while frying, stick to the pot (hence their very apt name.) They are also delicious pockets of salty goodness that can be served as an appetizer, as part of a meal, or as a snack for really any occasion.

The crescent-shaped dumplings are called gao. And the more purse-shaped and round ones are called the bao. There are millions of variations of these two depending on the kind of wrapper used, the filling added, and the way the dumplings are cooked (fried, boiled, and steamed).

The word "potsticker" comes from the Chinese word "wotip (鍋貼)", which literally means "pot stick". Generally, wotip refers to pan fried dumplings, and this is just one of the thousands of varieties of dumplings found in cuisines all across the world.

Pierogi: Pierogi dough is soft and slightly thick, designed to be hearty and to complement its rich fillings. Potsticker: Potsticker dough is more tender and thin, allowing for a delicate balance between the wrapper and its filling. Typically, they have a translucent appearance once cooked.

When comparing Chinese dumplings vs wontons, some key differences are: Wrappers: Wonton wrappers are thinner, are usually square, and may contain egg. Dumpling wrappers are thicker, are usually round, and don't require egg. Filling: Dumplings can be filled or unfilled.