Pan-Fried Potstickers with Sesame Beef and Cabbage Filling

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Appears in Cook's Illustrated September/October 1994

Like traditional versions, these potstickers are pan-fried, steamed, and pan-fried again to achieve tender interiors and crispy bottoms.

SERVES 6 to 8 (Makes about 1 1/2 cups filling, enough for 32 dumplings)

TIME 1¼ hours

WHY THIS RECIPE WORKS

Salting the cabbage kept the filling from getting soggy in our pan-fried potstickers recipe. For crisp potstickers that were cooked all the way through, we pan-fried them, added liquid and let them steam, and then uncovered them and cooked ...

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