I love potstickers. I’ve made them a few times, but I always felt they weren’t quite right – like something was missing. This recipe looks so easy that I’m gonna give it another go!
The word for “pot stickers” in Chinese is guotie, literally “pot-stick,” a name they have earned from their
cooking method. Chinese cooks first steam guotie in giant flat-bottomed iron pans. When all the water is
absorbed by the dumplings, they are left in the pan to get crispy and “stick” to the pan. We recommend
using a nonstick skillet when making these so that the dumplings don’t actually stick to the pan forever.
These Guotie Pot Stickers make amazing appetizers served with the dipping sauce. We like to make more
dumplings than we can eat and freeze the extra for later.