Potstickers? What are they?

[Honeystar120608]

We just saw a piece on the Foot Network on Dumplings, and I was wondering if the Potstickers at the Chinese pavillion are the same as a dumpling?

 

[jdisnut]

We just saw a piece on the Foot Network on Dumplings, and I was wondering if the Potstickers at the Chinese pavillion are the same as a dumpling?

Yes, pretty much. I think certain regions use the term "pot stickers." Growing up in New York, I actually never heard it until I started reading Disney sites! Maybe I'm wrong, but I don't think anything distinguishes "pot stickers" from "dumplings" besides the name.

 

[disneygirlinnj]

Yup, pretty much the same thing. By me though, dumplings have a thicker dough around the filling. Pot stickers have a more thin dough. Both are either deep fried, pan fried, or steamed....and I love them equally

 

[Honeystar120608]

Yup, pretty much the same thing. By me though, dumplings have a thicker dough around the filling. Pot stickers have a more thin dough. Both are either deep fried, pan fried, or steamed....and I love them equally

Very interesting, we've never tried them and are really looking forward to now! We love trying new things. Can you get them steamed? I seem most excited to try them steamed I think...healthiest choice I would assume

 

[TDC Nala]

"Potstickers" are specifically dumplings that have been quickly seared in a pan. A potsticker by definition isn't a "steamed" dumpling, you'd have to ask for steamed in a lot of places. Sometimes restaurants actually take the steamed ones and sear them quickly in a pan to get the markings, then call them "potstickers."

 

[Honeystar120608]

"Potstickers" are specifically dumplings that have been quickly seared in a pan. A potsticker by definition isn't a "steamed" dumpling, you'd have to ask for steamed in a lot of places. Sometimes restaurants actually take the steamed ones and sear them quickly in a pan to get the markings, then call them "potstickers."

Very interesting!! I'm not seeing what kind of potstickers do they serve at the Lotus Blossom cafe...what is in the filling?

 

[TDC Nala]

Lotus Blossom serves pork potstickers. I've had better, but I've had much worse.

 

[IluvKingLouis]

I grew up in Hawaii where potstickers have been a favorite snack for as long as I can remember.

Here's my understanding. A dumpling can either be steamed or fried. A potsickcer is put into a skillet with a bit of oil and browns on the side that makes contact with the pan. Then you dump water into the pan (enough to maybe cover them 1/3 of the way, and cover with lid. This steams the rest of the dumpling. They called them potstickers, because they'd tend to stick in the pot/pan and the water at the end would help loosen them (not to mention finish cooking them). So a potsticker, is slightly fried, followed by steaming.

When I make them at home, I boil them then toss them into a skillet w/ a little oil to brown them on that one side. I don't like pouring water into a hot skillet with oil!

BTW, If you go to a Japanese restaurant, they are usually offered under appetizers as "gyoza".

 

[MickeyMinnieMom]

"Potstickers" are specifically dumplings that have been quickly seared in a pan. A potsticker by definition isn't a "steamed" dumpling, you'd have to ask for steamed in a lot of places. Sometimes restaurants actually take the steamed ones and sear them quickly in a pan to get the markings, then call them "potstickers."

On menus where we are there is no difference between dumplings and potstickers. The latter are definitely not seared when you get them in our neck of the woods. All tasty in my book, including those at Lotus Blossom.

 

[nbs2]

When I make them at home, I boil them then toss them into a skillet w/ a little oil to brown them on that one side. I don't like pouring water into a hot skillet with oil!

It isn't bad. You just have to be sure to use very little oil. If you use too much, the potstickers won't potstick. You still end up with a lot of steam, but I just use a measuring cup to pour the broth into pan and have the ld ready to slam on top (with a gloved hand - hot water hurts).

 

[TDC Nala]

On menus where we are there is no difference between dumplings and potstickers.

That's supposed to be the deal with a potsticker - it's been seared in a wok or pan, so one side of it has the sear markings, and the texture, at least on that side, is somewhat different from your basic steamed dumpling. I do see the term being used interchangeably for seared dumplings and regular old steamed dumplings, but they're not supposed to be the exact same dish.

 

[TheNewMrsB]

Ha! - I always wondered why they were called potstickers!

Delicious either way, though!

 

[Uncleromulus]

They have pretty good ones at Yak and Yeti.

For a good potsticker/dumpling, try the ones at your local Ruby Tuesdays. Five big ones as an appetizer-very tasty and a peanut dipping sauce that only adds to the flavor. I get them every time I go.

 

[julai13]

When I buy a bag of frozen dumplings at the store (there are lots of asian supermarkets here in CA), I heat up a skillet with a tablespoon or 2 of oil w/med to high heat, put the frozen dumplings flat-side down, brown them a bit, then add room temperature/hot water to the pan (about 1/2 cm of water), and cover. The browning on the bottom makes the dumplings "stick" to the "pot" and the real cooking comes in the steaming after adding the water. Lower the heat to medium and wait until the water evaporates. Serve with soy sauce and some vinegar. Enjoy! They have specific bags of dumplings called "potstickers", but the filling is usually the same.