AmyR
- 105
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kcjodih said:yep, they call for the green. Speaking of potstickers, does anyone else have the problem I have had multiple times of the tops becoming darker than the rest? I cook them on the large round stone and do all the shapes but usually to finish up quickly I do the 'pyramid' or 'ruffle' and they keep browning up at the tips but still look UNcooked at the end of the cooking time on the rest of the potsticker. Is it just me?
The best way to cook baked potstickers is to preheat your oven to 400 degrees Fahrenheit. Place the potstickers on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until they are golden brown and crispy.
Yes, you can make baked potstickers ahead of time and store them in the refrigerator for up to 2 days. When ready to serve, simply reheat them in the oven at 350 degrees Fahrenheit for 5-7 minutes.
To prevent baked potstickers from sticking to the pan, make sure to line the baking sheet with parchment paper or lightly grease it with cooking spray. You can also place the potstickers on a bed of sliced vegetables such as onions or bell peppers to prevent sticking.
Yes, you can use a variety of dipping sauces for baked potstickers. Some popular options include soy sauce, sweet and sour sauce, or a spicy chili sauce. You can also make your own dipping sauce by combining soy sauce, rice vinegar, sesame oil, and sugar.
Baked potstickers are fully cooked when they are golden brown and crispy on the outside, and the filling is hot and cooked through. You can also insert a toothpick into the center of a potsticker and if it comes out clean, it is fully cooked.