How can I fix my Asian pot sticker disaster and make them edible?

[RachelNguyen]

Hey all,

Thank goodness I actually tried the pot sticker recipe before doing it at my Dim Sum party next week. The were HORRIBLE.

The tops got way too dark. The texture of the wonton wrapper was gluey on the bottom and too crunchy and burned on the top. The filling was ok... but the wonton wrappers were just icky.

I baked them on the pizza stone for 12 minutes and when they were clearly underdone on the bottom, finished them for another few minutes. But the wrapper was just not good.

What am I missing here? Have you guys found a way to make these edible?

Thanks!

Rachel

 

[sailortena]

Try a couple of things, maybe:

1. Warm up the stone before cooking
2. Put the potstickers in the middle rack of the oven so they aren't too close to the top
3. Don't oversaturate the wrappers with liquid when putting them together
4. If No. 2 doesn't work well, try putting an aluminum foil "tent" over the top so they don't burn.

 

[Marg]

Did you spritz the potstickers with oil/non-stick cooking spray before baking them? This can make a big difference.

 

[RachelNguyen]

Actually, I bought the kitchen spritzer specifically to be able to do this recipe.

I just am having a hard time imagining the wontons being anything other than gluey.

I am going to try and talk my host into the Shrimp coconut cakes. Has anyone tried them? How do they turn out?

Love+
Rachel

 

[sailortena]

You could also try this method .... use one of the larger skillets and try doing a steam/pan fry option. They turn into "real" potstickers that way!

My husband makes pork potstickers by the dozens. Depending on the size of the skillet, he cooks about 1.5 dozen at a time. Before he puts them in, he heats up a little bit of oil. After browning are on one side, he flips them over briefly and then ads a little water for "steaming." Then the skillet is covered for a few minutes until they are cooked through.

The result is a very tasty potsticker, that has a little bit of crunch and is also soft to chew. (This method works best when forming the pot-stickers in a half-moon shape. If they are folded up like an envelope they need to be totally fried.)

 

[Chef Kearns]

Shrimp Coconut CakesI've made them a couple of times. I'm not crazy about this recipe. At most it makes 8 cakes so my hosts always have to double the recipe. Even though most of the ingredients are packaged in a way that makes this easy to do I have having to tell them that. They look so darned disappointed. However, they are quite tasty. Be sure to closely watch the coconut when you have it toasting in the microwave because it can burn easily.

Personally, I love the wontons. I've made them many, many times and had a result like yours once. I think it was because I was letting the guests roll their own and they put on too much water.

 

[missychef]

Pot StickersI did this recipe at my shows for 2 months and they were fabulous. Never gluey or sticky! Yes, if you leave them in too long they get way brown on the top, I just found that the envelope fold was the best one to do to prevent this. My customers and guests loved them!!!!!!!!!!!!!

 

[DebbieJ]

Also be very careful to FULLY drain the water chestnuts and the canned chicken and beat the egg white really well.

One time when I didn't drain the chicken well, they turned out runny and gooey on the bottom.

Just made them on Friday and they turned out great.

 

[Sk8Mom209]

Pot StickersI make this recipe all the time - in my toaster oven and have never had a problem. They come out crunchy all the way around. I think you really need to take care when brushing on the water. Less in more in this case.

My family loves this recipe. I make it for all family get togethers now, along with the elegant artichoke cups and the new family favorite - Warm Hazelnut Chocolate cake. PC needs to stop come up with such fantastic recipes - or I need to stop using my family as ginnea pigs - or I will be make the entire meal every holiday soon!

 

[scottcooks]

Yes - glue bad, won tons goodBy putting too much water to glue the edges together, you end up making a gluey mess - the flour, egg and water that make up the noodle dough, can't get the water "gone" in the short cooking time, so you end up with a soggy gross mess. Use a brush or even dab a paper towel in water, then gently brush-on a SMALL area or spot on your wonton to adhere it to the other wonton surface.

I agree it's not too authentic a recipe, but it has been a hit each time I've made it.