Hi everyone. I've been lurking for a long time but this is the first time I've come up with a problem I cannot solve, so maybe one of you can help me out. I've been making potstickers for years but always have the same problem. When they come out of the pan, I get lacy and crispy bits hanging off of them which is highly unattractive. Usually I make my own hot water style dough but sometimes I use gyoza or won ton wrappers. I use a non stick pan as well. Regardless I have the same problem. I think it's the starch coming out of the dough and crystallizing on the bottom of the pan that is doing it but I have no idea how to stop it. Any thoughts?