How can I fix my Asian pot sticker disaster and make them edible?

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Discussion Overview

The thread discusses experiences and challenges related to making potstickers, with participants sharing their personal outcomes and techniques. Some express frustration with the texture and cooking results, while others offer various methods and tips to improve the dish.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as Rachel, describes her potstickers as having a burnt top and gluey bottom, expressing concern about their edibility for an upcoming party.
  • Another participant suggests warming the pizza stone before cooking and adjusting the oven rack position to prevent burning.
  • One user mentions the importance of spritzing the potstickers with oil or non-stick spray for better results.
  • Another participant shares their husband's method of pan-frying and steaming potstickers, which they find yields a better texture.
  • One participant expresses dissatisfaction with the shrimp coconut cakes recipe, noting it requires doubling for hosts and can lead to disappointment.
  • Another user shares a positive experience with the potstickers, stating they were well-received at shows and suggesting the envelope fold to prevent browning.
  • One participant emphasizes the need to fully drain ingredients to avoid a runny texture in potstickers.
  • Another user mentions their success with the recipe in a toaster oven, highlighting the importance of careful water application on the wrappers.
  • One participant notes that excessive water can lead to gluey potstickers, recommending a more careful approach to sealing the edges.

Areas of Agreement / Disagreement

Views differ on the effectiveness of various cooking methods and techniques for making potstickers, with no clear consensus on a single best approach.

Contextual Notes

Participants share personal experiences and methods, reflecting a range of outcomes and preferences in cooking potstickers.

Who May Find This Useful

Consultants looking for insights on improving potsticker recipes or exploring alternative cooking methods may find this discussion relevant.

R
RachelNguyen
Hey all,

Thank goodness I actually tried the pot sticker recipe before doing it at my Dim Sum party next week. The were HORRIBLE.

The tops got way too dark. The texture of the wonton wrapper was gluey on the bottom and too crunchy and burned on the top. The filling was ok... but the wonton wrappers were just icky.

I baked them on the pizza stone for 12 minutes and when they were clearly underdone on the bottom, finished them for another few minutes. But the wrapper was just not good.

What am I missing here? Have you guys found a way to make these edible?

Thanks!

Rachel
 
Try a couple of things, maybe:

1. Warm up the stone before cooking
2. Put the potstickers in the middle rack of the oven so they aren't too close to the top
3. Don't oversaturate the wrappers with liquid when putting them together
4. If No. 2 doesn't work well, try putting an aluminum foil "tent" over the top so they don't burn.
 
Did you spritz the potstickers with oil/non-stick cooking spray before baking them? This can make a big difference.
 
  • Thread starter
  • #4
Actually, I bought the kitchen spritzer specifically to be able to do this recipe. :(

I just am having a hard time imagining the wontons being anything other than gluey.

I am going to try and talk my host into the Shrimp coconut cakes. Has anyone tried them? How do they turn out?

Love+
Rachel
 
You could also try this method .... use one of the larger skillets and try doing a steam/pan fry option. They turn into "real" potstickers that way!

My husband makes pork potstickers by the dozens. Depending on the size of the skillet, he cooks about 1.5 dozen at a time. Before he puts them in, he heats up a little bit of oil. After browning are on one side, he flips them over briefly and then ads a little water for "steaming." Then the skillet is covered for a few minutes until they are cooked through.

The result is a very tasty potsticker, that has a little bit of crunch and is also soft to chew. (This method works best when forming the pot-stickers in a half-moon shape. If they are folded up like an envelope they need to be totally fried.)
 
Shrimp Coconut CakesI've made them a couple of times. I'm not crazy about this recipe. At most it makes 8 cakes so my hosts always have to double the recipe. Even though most of the ingredients are packaged in a way that makes this easy to do I have having to tell them that. They look so darned disappointed. However, they are quite tasty. Be sure to closely watch the coconut when you have it toasting in the microwave because it can burn easily.

Personally, I love the wontons. I've made them many, many times and had a result like yours once. I think it was because I was letting the guests roll their own and they put on too much water.
 
Pot StickersI did this recipe at my shows for 2 months and they were fabulous. Never gluey or sticky! Yes, if you leave them in too long they get way brown on the top, I just found that the envelope fold was the best one to do to prevent this. My customers and guests loved them!!!!!!!!!!!!!
 
Also be very careful to FULLY drain the water chestnuts and the canned chicken and beat the egg white really well.

One time when I didn't drain the chicken well, they turned out runny and gooey on the bottom.

Just made them on Friday and they turned out great.
 
Pot StickersI make this recipe all the time - in my toaster oven and have never had a problem. They come out crunchy all the way around. I think you really need to take care when brushing on the water. Less in more in this case.

My family loves this recipe. I make it for all family get togethers now, along with the elegant artichoke cups and the new family favorite - Warm Hazelnut Chocolate cake. PC needs to stop come up with such fantastic recipes - or I need to stop using my family as ginnea pigs - or I will be make the entire meal every holiday soon! :eek:
 
Yes - glue bad, won tons goodBy putting too much water to glue the edges together, you end up making a gluey mess - the flour, egg and water that make up the noodle dough, can't get the water "gone" in the short cooking time, so you end up with a soggy gross mess. Use a brush or even dab a paper towel in water, then gently brush-on a SMALL area or spot on your wonton to adhere it to the other wonton surface.

I agree it's not too authentic a recipe, but it has been a hit each time I've made it.
 

Frequently Asked Questions

What went wrong with my pot stickers?

Common issues with pot stickers include overcooking, sticking to the pan, or not sealing properly. Overcooking can lead to a tough texture, while sticking can cause them to break apart. If they weren't sealed well, the filling might leak out during cooking.

How can I salvage overcooked pot stickers?

If your pot stickers are overcooked, try serving them with a flavorful dipping sauce to enhance the taste. You can also chop them up and incorporate them into a stir-fry or soup, which can help mask the texture issues.

What can I do if my pot stickers are sticking to the pan?

If your pot stickers are sticking, try adding a bit more oil to the pan before cooking. You can also use a non-stick skillet or a well-seasoned cast iron pan. If they are already stuck, gently use a spatula to loosen them, and consider adding a splash of water to create steam, which can help release them.

How do I fix pot stickers that have broken open?

If your pot stickers have broken open, you can still serve them! Consider turning them into a deconstructed dish by mixing the filling with the dough scraps, or use the filling in a stir-fry. You can also serve them with a sauce to enhance the flavor.

What are some tips for sealing pot stickers properly?

To ensure your pot stickers seal properly, make sure to wet the edges of the dough with water before folding. Press firmly to eliminate air pockets and ensure a tight seal. You can also crimp the edges with a fork for extra security.

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