Tried pan-frying my dumplings in sesame oil instead of vegetable oil and wow what a difference

I've been making potstickers for like 5 years now and always used plain vegetable oil. Last week I ran out and grabbed the sesame oil bottle by accident. The bottoms got this deep golden crust I never got before and the flavor just soaked into the wrapper. I did a side by side batch with my sister and we both picked the sesame ones every time. It's a bit pricier at like $6 a bottle but I don't use much since it's strong. Now I'm wondering if anyone else has tried swapping oils for their dumpling sear?

3 comments

3 Comments

faith_thomas1mo agoMost Upvoted

Honestly that deep golden crust is the real game changer

miles_garcia1mo ago

That 3 minute extra wait for the deeper color is totally worth it. Golden crusts like that have way more complex flavor, not just burnt sugar. It's the difference between good bread and unforgettable bread.

harper_foster1mo ago

Is it really that serious though? I've made potstickers for years with regular oil and they turn out fine, seems like a lot of money for a subtle difference.