As a result, I have a packet of dumplings, too. However, only poaching is a little bit boring and flat. Therefore, I decide to chllange cooking pot stickers. Coincidentally the articles in this blog are only about desserts so far and it's time to do something different.
Actually I had tried to make this dish several times before and unfortunately, what I got was either a plate of poor broken dumplings or a miserable dirty pan. After these experiences, I find that a good stainless pan and some common and influential tips will help you a lot. Please don't use cheap or bad pan or you will definitely go mad.
First of all, get some dumplings from your refrigerator and give them five minutes to "warm up." Because of the ice which adheres to the surface of dumplings will melt into water if you put them into pan directly and it makes your dumplings stick to the pan. (It will drive you crazy when washing the pan.)
At the same time pour some oil into the pan and turn the stove to low flame. The quantity of oil depends on whether your pan is stainless or not.
Line up the dumplings and remember to keep some distances between each other for they will inflate later. Make sure that every dumpling is stained with oil. Then turn the stove to medium flame until the surface of every dumpling become gold and crunchy.
Take a bowl and pour water in it, and add some flour. The flour-water doesn't have to be thick. Pour the mixture into the pan and it should flow one third of the height of dumplings.
Next, cover the pan and turn the stove to low flame. Waiting for ten to fifteen minutes (it depends on the size of your dumplings) and the dish is finished! I recommend you to shovel them instead of using chopsticks.
Pot stickers smell and taste good and amazingly, the number of the dumplings which makes me full is lower than poached dumplings.
You are familiar with not only sweets, but also general dishes, ..I really admire you! Anyway, I was wondering why flour needs to be put in the water. I was almost not paying attention to it, but it seems like a secret which only who knows how to cook knows. I am guessing that pouring water is to avoid getting burned or make the dumplings cook well with steam. But I cannot guess why flour is necessary.
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