Pot stickers are not considered dumplings.
While potstickers and dumplings are both traditional Chinese delicacies, there are significant differences in their shape, preparation, and flavor. Dumplings are usually semi-circular or Yuanbao-shaped, with a tightly pinched seal. Potstickers, on the other hand, are long or crescent-shaped, and are not pinched shut completely, leaving openings at both ends to create a crispy outer skin during frying.
Dumplings are usually boiled, steamed, or fried, with boiled dumplings being the most common. Potstickers, on the other hand, are mainly pan-fried, and are fried to create a golden, crispy skin on the bottom while keeping the top soft. Dumplings are thin-skinned and tender, with a smooth texture and rich soup. Potstickers, on the other hand, have a crispy skin and tender texture, with a unique pan-fried flavor.
Characteristics of potstickers
1, rich and varied fillings: potstickers can have a variety of choices of fillings, such as pork, beef, chicken, shrimp and so on. In addition, you can add vegetables, onions, ginger, garlic and other seasonings to increase the taste and flavor.
2, thin and chewy crust: the crust of potstickers is thinner than dumplings, fried until the bottom is golden and crispy, and the top is soft and juicy. The skin needs some skill to be rolled out evenly and thinly, but not constantly.
3. Unique frying method: The frying method of pot stickers is different from other dumplings. Put the wrapped pot stickers into a pan, add the right amount of water, cover the pan with a lid and steam for a period of time, and then turn it over and continue frying until the bottom is golden brown and crispy. This type of frying results in a thin layer of charred paste on the bottom of the potstickers, adding layers of flavor.