The BEST Crispy Taiwanese Potstickers
By Tiffy Cooks
Lunar New Year is my favorite time of the year when I spend time with my family and eat yummy food! Growing up, I would always watch my mom and my grandma prepare a HUGE feast in the kitchen every Lunar New Year, and my favorite dish is my family’s secret recipe for the BEST Crispy Taiwanese Potstickers. The wrapper is made from scratch, while the filling is always super juicy and flavourful. I know many of us can’t spend Lunar New Year with our loved ones this year, so I am excited to have my mom here to share her secret recipe and family traditions with you so we can all feel a little closer to home.
Ingredients
- 4 cups Flour
- 1 cup HOT Water
- 1 cup Cold Water
- 1 tsp Salt
- 1.5 lb Ground Beef
- 4 Stalks Green Onion Chopped
- 1 Onion Chopped
- 1.5 tbsp Black Pepper
- 3 tbsp Ginger Grated
- 3 tbsp Oyster Sauce I use LKK Premium
- 2 tbsp Soy Sauce I use LKK Premium
- 2 tbsp Sesame Oil
- 1 tbsp Cold Water
- 1 tsp Corn Flour (OPTIONAL for Crispy Skin)
- 1 tsp Flour (OPTIONAL for Crispy Skin)
- 3 tbsp Water (OPTIONAL for Crispy Skin)
Instructions
- In a bowl, add in Flour, Hot Water, Cold Water, 1 tsp of Salt, and mix with a chopstick until it becomes flakey. Once it becomes flakey, keep kneading until it forms into a ball. Cover and let it rest for 30 minutes
- In a bowl, mix ground beef, green onion, onion, black pepper, grated ginger, LKK Premium Oyster Sauce, LKK Premium Soy Sauce, Sesame Oil, and 1 tbsp of cold water. Mix by hand, making sure everything is combined.
- After 30 minutes, knead the dough again for 3-5 minutes and form it into a ball. Cut into 3 pieces and roll it out before cutting into 1-inch pieces.
- Flatten each piece with your palms and roll it out into a little circle. The dough should be stretch and easy to work with, so you don’t need to roll it out too thin.
- Add 1 tbsp of filling in the middle and fold it in half. Pinch the top to seal where it was just folded. Lightly pull each end to stretch out the potsticker and close the end by pinching the two openings downwards.
- In a pan, turn the heat to medium-high and drizzle in oil. Once the oil is hot, add in the potstickers. Add in 4 tbsp of water or until all the potsticker is ¼ in water. Put the lid on and let it cook for 3 minutes. Add in crispy skirt mixture (1 tsp of corn starch, 1 tsp of flour, and 3 tbsp of water) and pour it in. put the lid on and let it cook until all the water has evaporated.
Video
Notes
- These Crispy Taiwanese Potstickers can last in the freezer for up to 3 months. First, to store these in the freezer, freeze pot stickers making sure they are not stuck together on parchment paperwork for 2 hours. Once the potstickers harden, you can add them into ziplock bags. Make sure not to add the potstickers into the bags until it is fully frozen, so they don’t stick together.
- I know I said it was “optional” to have the crispy skin, but is it optional? Quick tip, prevent burning or sticking, make sure to add the oil first, cook the potstickers with water first, and then add on the corn starch mixture for the crispy skin. Don’t have the heat up too high, and let it “steam” first before crisping it up at the bottom later. If you can see the sizzling meat juices inside the potsticker, you are ready to serve!
Nutrition
Calories: 80kcalCarbohydrates: 8gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 126mgPotassium: 61mgFiber: 0.4gSugar: 0.2gVitamin A: 11IUVitamin C: 0.4mgCalcium: 8mgIron: 1mg
