Ground Turkey Potstickers Recipe - Sugar Spices Life (2024)

FAQs

Are potstickers supposed to be soft or crispy? ›

They're usually pan-fried and steamed to give a soft, tender texture to the filling and a crunchy texture to the dumpling dough.

Rolling, assembling, and cooking is best done in one go; if it seems too much, just do this for part of a dough and filling batch and refrigerate the rest for later. Once you've done all the work, pot stickers keep well in the fridge for a few days and freeze beautifully for longer storage.

Line a baking sheet with parchment paper or aluminum foil. Place the potstickers on the baking sheet and place in the freezer. Be sure the edges are not touching, otherwise they will stick together. Once the potstickers are frozen, transfer them to a freezer bag.

Freeze for up to 3 months. When ready to cook, do NOT THAW before cooking. Take care when you add the potstickers to the pan because ice crystals may cause the oil to splatter.

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.

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

They can be boiled, steamed or deep fried, but the name comes from a combination cooking method where they are browned by pan-frying AFTER the noodle is cooked by steaming or boiling.

Do you need to defrost frozen dumplings? No, you do not need to defrost frozen dumplings before cooking, you can take them straight from the freezer to the pan. If you wanted a faster cooking time, let the dumplings partially thaw for 10 minutes before cooking.

Using a thermometer for accuracy, heat your oil to between 325 and 375 degrees Fahrenheit, and then add your frozen dumplings to the oil For best results, make sure not to thaw your dumplings first. Your oil will naturally drop in temperature once you add the dumplings but that's fine.

The best oil to use for frying potstickers is a high smoke point oil such as vegetable oil, canola oil, or peanut oil. These oils can withstand the high heat required for frying without breaking down or imparting any undesirable flavors to the potstickers.

What's the difference between potstickers and gyoza? ›

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.

so freezer burn is more of a quality rather than a safety thing. meaning you can eat it but it's probably not going to taste very good.

Properly stored dumplings will last in the freezer for up to 2-3 months before starting to lose freshness and start building up freezer burn.

Soft, Chewy & Crispy Potsticker Dumplings

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. Please enjoy.

Check to see if all the water has cooked out. If it has cooked out, drizzle the 1 tsp of sesame oil into the pan and cook the potstickers for another minute or so. Check to see that they are done by testing with a Thermapen. Their insides should all read 160°F (71°C) or higher.

Pan fry until the pot stickers have reached the desired degree of brownness on the bottom. For us, this is about 3 minutes after the remnants of water have boiled off, or 4 minutes total.

Once your water boils a third time, your dumplings should be done. To test for doneness, take one dumpling out and pierce it with a fork. It should be tender, and steam should escape from the pierced section.