The crispy wing technique is such a clutch move for potstickers. Most homemade versions skip this part and you end up with dumplings that are good but missing that restaurant-quality bottom crunch. The water-flour slurry ratio here looks dialed in perfectly cause too much flour makes it weird and pasty rather than lacy. I once tried adding cornstach to the mix after seeing a street vendor in Taipei do it and it turned out suprisingly brittle which worked.
The crispy wing technique is such a clutch move for potstickers. Most homemade versions skip this part and you end up with dumplings that are good but missing that restaurant-quality bottom crunch. The water-flour slurry ratio here looks dialed in perfectly cause too much flour makes it weird and pasty rather than lacy. I once tried adding cornstach to the mix after seeing a street vendor in Taipei do it and it turned out suprisingly brittle which worked.
ooo thanks for sharing your tip on cornstarch :)