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The Perfect Potsticker Skin

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The Perfect Potsticker Skin

David A. | Mar 31, 2005 09:01 AM

My wife and I are making progress with our potstickers but I feel the skin is just a tad heavy and chewy. We've been using Chinese all-purpose flour (which I assume is bleached), but I think we need to lower the gluten level a touch. Does anybody have a recipe or trick that they would care to share? Would it make sense to add a bit of low-gluten flour? I've seen a recipe that adds a touch of soy powder. Any thoughts on the perfect potsticker skin?

By the way, here's a trick we've learned: adding a touch of flour to the water added to the skillet produces a marvellously crisp and crusty bottom.

Best,
David A.

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