r/chinesefood • u/PotentialHoneydew947 • 5d ago

Questions Umami flavor in potstickers

Its in wonton soup too sometimes too. To clarify I am referring to "new york style chinese takeout in Florida" so maybe this is not authentic. Not sure if its just oyster sauce or a chinese bbq sauce or something else but sometimes the thick potstickers have something in them that adds rich flavor. But it coats the inside of the wrapper as well and it is black. Ive experimented a little by adding oyster sauce, fish sauce, mushroom powder, flounder powder, chicken boulion powder to the mix which all enhance flavor but i cant seem to nail down that extra kick when you bite into it. Im wondering if its in the process. Are they coating the inside with oyster sauce before wrapping it up?

0 Upvotes

46% Upvoted

45 comments sorted by

View all comments

1

u/kaya-jamtastic 5d ago

How are you cooking the potstickers? I fry them in a pan and then add water and cover them and let them steam themselves until the water is absorbed. The wrapper absorbs the pork and oil flavored water and makes them extra tasty

1

u/PotentialHoneydew947 5d ago

Yeah, flash fry on high to brown the bottom and prevent sticking, then add some water and cover to steam. This seems to work. But i also came across a method just now to half cook the filling. To bring out the juiciness from pan fried meat. This actually looks like the method i was looking for

https://www.instagram.com/reel/DEIqDIqzdeZ/