BEST Crispy Taiwanese Potstickers (Secret Family Recipe) - Tiffy Cooks (2024)

Lunar New Year is my favorite time of the year when I spend time with my family and eat yummy food! Growing up, I would always watch my mom and my grandma prepare a HUGE feast in the kitchen every Lunar New Year, and my favorite dish is my family’s secret recipe for the BEST Crispy Taiwanese Potstickers. The wrapper is made from scratch, while the filling is always super juicy and flavourful. I know many of us can’t spend Lunar New Year with our loved ones this year, so I am excited to have my mom here to share her secret recipe and family traditions with you so we can all feel a little closer to home.

Wrapping potstickers with my mom and grandma is something I’ve been doing since elementary school. We would schedule a day dedicated to wrapping potstickers where we each sit on our little stool, chat, and wrap potstickers for hours. Potstickers are a traditional lucky dish that symbolizes wealth; the more you eat, the more money you will make in the new year!

I will forever remember our first Lunar New Year away from home when we moved to Canada. Being an immigrant isn’t easy; you are away from home, family, and traditions, and you can’t help but feel lonely. However, my mom was determined to keep our traditions strong and spent hours hunting down all the ingredients to make Traditional Taiwanese Potstickers for us. You see, wrapping potstickers isn’t just about eating the delicious final product. It’s the whole process that makes it special. I always look forward to sitting down with my mom and my sister and wrapping potstickers while spending quality time together. Those who live far away from home, schedule a virtual cooking date with your loved ones and wrap some delicious Traditional Crispy Taiwanese Potstickers together!

These Crispy Taiwanese Potstickers can last in the freezer for up to 3 months.

First, to store these in the freezer, freeze pot stickers making sure they are not stuck together on parchment paperwork for 2 hours. Once the potstickers harden, you can add them into ziplock bags. Make sure not to add the potstickers into the bags until it is fully frozen, so they don’t stick together. I always make extra during Lunar New Year with my family and enjoy it months after. If you don’t eat beef, I also have a Pork Potsticker Recipe, or you can also swap with ground chicken as well.

I know I said it was “optional” to have the crispy skin, but is it optional? Quick tip, prevent burning or sticking, make sure to add the oil first, cook the potstickers with water first, and then add on the corn starch mixture for the crispy skin. Don’t have the heat up too high, and let it “steam” first before crisping it up at the bottom later. If you can see the sizzling meat juices inside the potsticker, you are ready to serve!

Ingredients

• 4 cups of Flour
• 1 cup of Hot Water
• 1 cup of Cold Water
• 1 tsp of Salt
  
• 1.5 lb of Ground Beef
• 4 Stalks of Green Onion chopped
• 1 whole Onion chopped
• 1.5 tbsp of Black Pepper
• 3 tbsp of Ginger grated
• 3 tbsp of LKK Premium Oyster Sauce
• 2 tbsp of LKK Premium Soy Sauce
• 2 tbsp of Sesame Oil
• 1 tbsp of Cold Water
  
• 1 tsp of Corn Flour
• 1 tsp of Flour
• 3 tbsp of Water

See Also

Give Your Potstickers an Extra-Crispy SkirtHow to Cook Frozen Potstickers: The Ultimate GuideFluffy Drop Dumplings Turn Soup into a MealPotstickers Vs. Dumplings: Comfort Food Favorites – What Makes Them Different - Drizzle Me Skinny!

1. In a bowl, add in Flour, Hot Water, Cold Water, 1 tsp of Salt, and mix with a chopstick until it becomes flakey. Once it becomes flakey, keep kneading until it forms into a ball. Cover and let it rest for 30 minutes
2. In a bowl, mix ground beef, green onion, onion, black pepper, grated ginger, LKK Premium Oyster Sauce, LKK Premium Soy Sauce, Sesame Oil, and 1 tbsp of cold water. Mix by hand, making sure everything is combined.
3. After 30 minutes, knead the dough again for 3-5 minutes and form it into a ball. Cut into 3 pieces and roll it out before cutting into 1-inch pieces.
4. Flatten each piece with your palms and roll it out into a little circle. The dough should be stretch and easy to work with, so you don’t need to roll it out too thin.
5. Add 1 tbsp of filling in the middle and fold it in half. Pinch the top to seal where it was just folded. Lightly pull each end to stretch out the potsticker and close the end by pinching the two openings downwards.
6. In a pan, turn the heat to medium-high and drizzle in oil. Once the oil is hot, add in the potstickers. Add in 4 tbsp of water or until all the potsticker is ¼ in water. Put the lid on and let it cook for 3 minutes. Add in crispy skirt mixture (1 tsp of corn starch, 1 tsp of flour, and 3 tbsp of water) and pour it in. put the lid on and let it cook until all the water has evaporated.