These Chinese-style dumplings are pan-fried for a browned, crunchy exterior and then steamed to cook the filling.Serve with soy sauce or sweet chilli sauce.

Personally, I love the combination of cabbage and yellow chives in the filling—it tastes amazing, especially when used for potstickers. The crispy, fragrant bottom of the potstickers is really delicious.Tips:You can adjust all seasonings and ingredients to your liking. For potstickers, be sure to use a flour-water mixture to get that crispy texture on the bottom.Afterthoughts:Using one filling for two different cooking methods is truly satisfying.

The hot water dough gives the wrapper a great texture.

Knowledge about potstickers:1. Potstickers are a type of Chinese hot water dough pastry.2. Using hot water to make the dough can gelatinize the flour, increasing its water absorption.3. Salting cabbage can remove its bitterness and soften it.

Sometimes when making dumplings, you end up with leftover filling or extra dumpling wrappers. Today, I’m using leftover dumpling wrappers along with kitchen staples like green onions, carrots, eggs, and some corn left over from making corn soup to whip up a quick snack—Instant Noodle Potstickers. Don’t underestimate these little potstickers! The wrappers turn out thin and crispy, and they’re surprisingly filling. (If you like a bit of heat, try dipping them in some spicy sauce!)

Homemade potstickers have thin wrappers, juicy and flavorful filling, and are packed with delicious ingredients! Making them yourself is so rewarding!

Cookpad Online Cooking Class, Session 03, Week 2Master Chinese Noodle Dishes at Home – 'Potsticker Wrappers and Potstickers'Please upload your practice recipe by 5/29/2018 tohttps://cookpad.wasmer.app/tw/競賽/434Demonstration Chef: Vina, Owner of Jipin Noodle HousePotsticker wrappers are slightly larger than dumpling wrappers, and using the hot water dough method gives them a chewier, more elastic texture. You can't usually find these at the market, but you can easily make them at home. This recipe also teaches you how to get that crispy, lacy bottom when pan-frying.This recipe makes about 45 potstickers. If you want to adjust the quantity, please recalculate and change the proportions as needed.

Practicing cooking at home, I sometimes make dumplings from scratch. This time, I decided to try making potstickers. These little potstickers are so cute!

Potstickers may look simple, but they're actually quite challenging. Thanks to my teacher for the guidance!

It took a few tries to get the crispy skirt just right—at first, it kept breaking, but after some practice, I finally succeeded.

Do you need a reason or a story? They're pot-stickers (gyoza) dude.

Cookpad Online Cooking Class, Session 3 - Practical 02Although I spent quite a bit of time rolling out the dough, the potsticker wrappers turned out wonderfully chewy and delicious—definitely worth the effort to make them by hand! When served, the crispy, lacy bottoms and juicy, flavorful filling were a big hit with my family!*Special thanks to Vina from Jipin Noodle House for her guidance!*Feel free to visit the "Note-a-licious" blog!https://note-a-licious.blogspot.com/