Serious question, is frozen really better than fresh for potstickers?

I used to swear by making dumpling dough from scratch every Sunday. Then I tried those frozen bags from H Mart in Atlanta last month and got a perfect crispy skirt on the first try. My homemade ones always stick or tear no matter how much flour I use. Has anyone else switched to frozen wrappers or am I just messing up my technique?

3 comments

3 Comments

harperg7625d ago

There's this weird thing that happens where we insist the homemade version of something is better, but we're actually just bad at making the store-bought version. I realized this with pie crusts too (my grandmother's recipe was a disaster, but Pillsbury in the blue box never fails). Frozen potsticker wrappers are basically the same deal - they've been engineered by people who know what they're doing, whereas my kitchen counter is a surface that has never produced a non-sticky dough in its life. Fresh vegetables and meat inside the dumpling? Sure, go wild. But the wrapper itself? That's where industrial food science wins every time.

fiona98525d ago

Pie crusts are actually one place where homemade can beat store-bought, but you have to use shortening or lard instead of all butter. Butter burns faster and makes a tougher crust. Pillsbury does a good job for sure, @harperg76, but a well made lard crust from scratch will outperform it every time.

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vera51425d ago

Nah, frozen wrappers are legit. The texture is better than what I can manage at home and I've been making dumplings for years.