What is potsticker?

“Potsticker” refers to a type of elongated, open-ended dumpling with fillings, which is pan-fried with a small amount of oil and water. In rural northern China, it refers to a type of pancake made from fermented mixed-grain flour and cooked in a large iron skillet.

The typical method for making potstickers involves coating the bottom of a flat-bottomed pan with a small amount of cooking oil to prevent sticking. The Guo Tie dumplings are then arranged in the pan, water is poured in, and sometimes vinegar is added. The pan is covered, and the dumplings are steamed and pan-fried until cooked.

The shape and preparation of Guo Tie can vary from one region to another. For example, Tianjin Guo Tie is similar to Daliang Huo Shao, a type of dumpling. In Qingdao, a famous Guo Tie shop named after Mei Lanfang serves Guo Tie similar to those found in Taiwan, particularly popular in the rice-producing areas south of the Qinling Mountains and north of the Huai River.

Dipping sauce for potsticker commonly includes Zhenjiang vinegar, sometimes with added chili sauce. In international Chinese restaurants, sweet and sour sauce or soy sauce may also be offered. In Japan, a popular dipping method includes mixing soy sauce with citrus vinegar, while in Southeast Asian countries, there is a wide variety of dipping sauces, often featuring chili paste and various spices.

Potsticker machine(锅贴机)

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