Ground Turkey Potstickers Recipe - Sugar Spices Life (2024)

FAQs

Can I make potstickers the day before? ›

Pot sticker dough is ready so quickly that I often prepare it the night I plan to cook it, but it can be made ahead and rest in a zip-close bag in the fridge for a couple of days; bring it to room temperature before using.

Usually filled with a delicious meat and veggie filling, potstickers are not only great in terms of taste but also very appealing for the two-in-one texture of the wrappers: the steamed top part remains soft while the fried bottom part becomes golden and crispy.

Place uncooked dumplings on a parchment lined baking tray so they are not touching. Wrap the tray tightly with plastic wrap, and freeze for 1 month OR after freezing for 1-2 hours (until potstickers are solid), transfer potstickers to a freezer bag to save space. Freeze for up to 3 months.

In a nonstick pan over medium-high heat, add ½ cup of water and 1 tablespoon of vegetable oil. Place the frozen potstickers flat side-down and cover the pan with a lid for 8 to 12 minutes, until all the water has evaporated and the flat side of each potsticker is golden.

Storing – Uncooked dumplings will keep in the fridge for a couple of days, either in an airtight container (single layers) or on a tray covered with cling wrap. They can also be frozen for 3 months. Thaw before cooking.

You can prepare and freeze potstickers up to three months before you intend to cook and serve. This technique works with both meat and vegetarian potstickers. It's an easy process that takes only 45 minutes.

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Potstickers are a type of dumpling that is pan-fried on one side, giving it a crispy texture. They are typically filled with meat and vegetables and served with a dipping sauce. Dumplings, on the other hand, can be boiled, steamed, or pan-fried and are usually filled with meat or vegetables.

The best oil to use for frying potstickers is a high smoke point oil such as vegetable oil, canola oil, or peanut oil. These oils can withstand the high heat required for frying without breaking down or imparting any undesirable flavors to the potstickers.

What's the difference between potstickers and gyoza? ›

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

The best side dishes to serve with potstickers are fried rice, green beans, lo mein, or sesame chicken for a complete and balanced meal. If you are looking for some complementary appetizers to serve party guests, try egg rolls, spring rolls, or fried wontons.

Dumplings in alfredo sauce: Alfredo sauce is an easy way to elevate frozen dumplings. Treat them like pasta and cook them in the simmering sauce; sliced onion, chopped garlic, or bacon are all good additions for extra flavor. If you don't have jarred sauce on hand, milk or heavy cream can be a quick fix.

Do you need to defrost frozen dumplings? No, you do not need to defrost frozen dumplings before cooking, you can take them straight from the freezer to the pan. If you wanted a faster cooking time, let the dumplings partially thaw for 10 minutes before cooking.

Make ahead: The sauce can be made and the potstickers filled, covered in plastic wrap, and refrigerated up to 1 day ahead before cooking. The uncooked potstickers can also be frozen solid on the baking sheet, then transferred to a zip-top bag and frozen for up to 3 months.

Not only can you make your dumpling filling up to two days in advance, it's actually better if you do—it's much easier to work with if it's well-chilled. Store your filling in airtight containers in the fridge, then set out just before you're ready to wrap.

You can make it days ahead and refrigerate, or freeze huge quantities. The dumplings whip up so quickly, and can be refrigerated for up to a day or frozen for months. You might consider making a double batch and freezing some to have on hand.

Store leftover pot stickers in an airtight container in the fridge for up to four days. Reheat in the microwave until warmed through. If you want the crispy bottom, reheat in the microwave until warmed through, then pan-fry in oil until crispy.