Perfectly Crispy Potstickers on Your Blackstone Griddle

Unleash the full potential of your outdoor cooking setup by mastering the art of making perfect potstickers on your Blackstone Griddle! These beloved dumplings, famous for their irresistible crispy bottoms and tender, savory fillings, are surprisingly simple to achieve on a flat top griddle. Say goodbye to soggy or burnt potstickers and get ready to impress everyone with consistently delicious results, cooked right in your backyard.

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The quest for the ultimate potsticker often leads to various cooking methods, but none quite compare to the efficiency and flavor achieved on a Blackstone Griddle. The secret lies in perfectly balancing a deeply golden-brown, satisfyingly crispy bottom with a soft, steamy, and impeccably cooked interior. This guide will walk you through a tried-and-true method that guarantees restaurant-quality potstickers every single time, making your Blackstone Griddle an indispensable tool for Asian cuisine.

What Exactly Are Potstickers?

Potstickers are a delightful variety of Chinese dumplings, known for their distinctive cooking method that gives them a crispy, pan-fried bottom and a soft, steamed top. The name “potsticker” itself comes from the way these dumplings often stick to the wok or pan during the initial frying phase, developing that coveted crust. They typically feature a savory filling, which can range from ground pork, chicken, or shrimp mixed with finely chopped vegetables like cabbage, ginger, and garlic, all seasoned with soy sauce, sesame oil, and other aromatic spices. Whether you enjoy them as a hearty appetizer or a light main course, dipped in a tangy sauce or savored plain, their unique texture and rich flavor profile make them a universally loved dish.

Essential Equipment and Ingredients You’ll Need

To embark on your potsticker journey on the Blackstone Griddle, having the right tools and ingredients is key to success. While the specific quantities for ingredients are detailed in the recipe card below, here’s an overview of what you’ll need and why each item is important:

• Flat Top Griddle: Your star player! A Blackstone Griddle or any other brand of flat top griddle with consistent heat is crucial. Its large, flat surface provides the perfect environment for crisping and steaming multiple potstickers at once.
• Large Cooking Dome: This is indispensable for creating a steaming environment directly on the griddle. A big dome allows you to cover more potstickers at once, making the process more efficient. If your dome is smaller, simply work in batches.
• Squirt Bottles: Essential for precise application of cooking oil and water. One bottle for oil (like avocado oil for its high smoke point) and another for plain tap water will give you excellent control over the cooking process.
• Sturdy Flipper: Invest in a good quality flipper, preferably with a wood or heat-resistant handle, to easily lift and move potstickers without melting or warping the tool. This helps prevent sticking and ensures even browning.
• Cooking Oil: Choose an oil with a high smoke point, such as avocado oil, canola oil, or grapeseed oil. This prevents burning and unwanted flavors at the high temperatures required for crisping.
• Water: Simple tap water is all you need to create the steam that cooks the potstickers through after the initial browning.
• Infrared Thermometer (Optional but Handy): While not strictly necessary, an infrared thermometer allows you to accurately measure the surface temperature of your griddle, ensuring it’s at the optimal heat for cooking.
• Digital Meat Thermometer: Absolutely vital for food safety. Even if your potstickers appear cooked, ensuring they reach an internal temperature of at least 160°F (71°C) is crucial, especially for those containing ground meat.
• Potstickers: You can use your favorite store-bought frozen potstickers for convenience or impressive homemade ones if you’re feeling adventurous. Both work wonderfully with this method.
• Dipping Sauce: Optional, but highly recommended! A good dipping sauce elevates the flavor profile of your potstickers. Soy-ginger, sweet chili, or even a homemade katsu sauce can be fantastic choices.

How To Make Potstickers On A Blackstone Griddle: A Step-by-Step Guide

Achieving perfectly cooked potstickers on your Blackstone Griddle is a straightforward process once you understand the key steps. Follow these instructions for consistently delicious results:

1. Preheat Your Griddle Properly: Begin by preheating your Blackstone Griddle according to the manufacturer’s directions. The ideal temperature for potstickers is around 500°F (260°C). You want the griddle to be hot enough to achieve a quick, golden crust, but not “screaming hot” to the point where the potstickers burn before they can cook through. Use an infrared thermometer if you have one to confirm the surface temperature.
2. Prepare the Cooking Surface with Oil: Once the griddle is heated, squirt about 2 tablespoons of your chosen high-smoke-point cooking oil onto a dedicated area of the griddle surface. Allow the oil to heat up for about 30 seconds to a minute, ensuring it’s shimmering but not smoking excessively. This hot oil is crucial for developing that initial crispy layer.
3. Place and Sear the Potstickers: Carefully place your potstickers onto the oiled, hot surface, ensuring the wide, flat bottom side is facing down. Arrange them in a single layer, leaving a little space between each. Let them cook undisturbed for 3-4 minutes. This initial sear is what creates the signature golden-brown and crispy bottom. Gently lift one with tongs to check for the desired color – it should be a deep golden hue. If they start to stick, gently nudge them around with your flipper.
4. Steam to Cook Through: Once the bottoms are perfectly golden, it’s time to steam them. Place your cooking dome over the potstickers. Using your squirt bottle, quickly add about 1/4 cup of water under the dome. The hot griddle will immediately convert this water into steam, which will circulate under the dome and cook the potstickers through. You might need to repeat this step once or twice, depending on the thickness of your potstickers and how many you are cooking.
5. Check for Doneness: Continue to steam the potstickers until they reach a safe internal temperature of 160°F (71°C). Use a digital meat thermometer, inserting it into the center of one of the potstickers, to accurately check. This temperature is recommended by the FDA for ground meat, which is commonly found in potsticker fillings.
6. Evaporate Excess Water: Once cooked through, carefully remove the cooking dome. Allow any residual water or steam on the griddle surface to completely evaporate. This is important before the final re-crisping step.
7. Re-Crisp the Bottoms: Add another tablespoon or two of cooking oil to the griddle surface, near the potstickers. Move the potstickers around in this fresh oil, ensuring their bottoms are re-coated. Cook for an additional 2-3 minutes, or until the bottom regains its ultimate crispiness. This step is key for that satisfying crunch!
8. Serve and Enjoy: Transfer your perfectly cooked potstickers to a serving platter. Serve them immediately with your favorite dipping sauce, and savor the delightful combination of crispy exterior and tender, flavorful filling.

Recommended Griddle & Asian-Inspired Dishes

Chef Jenn’s Expert Tips for Potsticker Perfection

To truly master potstickers on the griddle, keep these professional tips in mind:

• Ensure Even Cooking: Regularly move the potstickers around the griddle surface during the initial browning phase. This prevents hot spots from burning some while others remain pale, ensuring uniform golden crispiness.
• Work in Batches if Necessary: If your cooking dome is not large enough to cover all your potstickers at once, don’t overcrowd the griddle. Work in smaller batches to ensure proper steaming and even cooking. Overcrowding can lower the griddle’s temperature and inhibit steam circulation.
• Prioritize Food Safety: Always use a digital meat thermometer to confirm your potstickers reach the recommended internal temperature of 160°F (71°C), especially when dealing with ground meat fillings. This is non-negotiable for safe consumption.
• Adjust Temperature as Needed: Griddles can have varying heat zones. Pay attention to how your potstickers are browning. If they are crisping too quickly, slightly lower the griddle temperature. If they’re taking too long, increase it. The key is to achieve that perfect golden-brown bottom without burning.
• Prevent Sticking: Ensure your griddle is well-oiled before placing the potstickers. If you notice any sticking, add a little more oil to that area and gently scrape or wiggle the potsticker with your flipper to release it. A well-seasoned griddle is your best friend here.
• Don’t Skimp on the Steam: The steaming step is crucial for cooking the filling. Make sure the dome creates a tight seal and that enough water is added to generate ample steam. This is what makes the top and filling tender.

Creative Serving Suggestions for Your Griddle Potstickers

Potstickers are incredibly versatile and can be paired with a variety of dishes to create a memorable meal. Go all out and build an entire Asian-inspired feast on your flat top griddle! Consider pairing your crispy potstickers with savory Ham Fried Rice or Chicken Fried Rice for a complete meal. They also shine as a standalone appetizer alongside other tasty finger foods. For a unique touch, serve them with hand-made onigiri (Japanese rice balls). Don’t forget an array of dipping sauces to complement the rich flavors. A classic soy-ginger sauce is always a hit, but explore options like spicy sriracha mayo, a sweet and savory Katsu sauce, or even a tangy ponzu sauce. For more inspiration, explore our collection of Blackstone griddle recipes!

Storage and Reheating Made Easy

Have leftover potstickers? No problem! They store and reheat beautifully, ensuring you can enjoy their deliciousness later. Simply place any cooled leftover potstickers into an airtight container and store them in the refrigerator. They will remain fresh for 3-4 days. If your potstickers contain seafood, it’s best to consume them within 2-3 days for optimal freshness and safety.

When it comes to reheating, you have a few options to maintain their quality:

• Microwave: For a quick reheat, place potstickers on a microwave-safe plate and heat in 30-second intervals until warmed through. Be aware that this method will soften the crispy bottom.
• Stovetop Skillet: To regain some crispiness without firing up the griddle, heat a small amount of oil in a non-stick skillet over medium heat. Add the potstickers and cook, flipping occasionally, until heated through and re-crisped on the bottom.
• Back on the Griddle: For the best results, especially if you want that original griddle-crisp, simply reheat them on a preheated Blackstone Griddle with a touch of oil. Cook until warmed through and the bottoms are crispy once more.
• Air Fryer: An air fryer can also be a great option for reheating, delivering a wonderfully crispy texture without much oil. Preheat to 350°F (175°C) and cook for 5-7 minutes, shaking the basket halfway through.

Visual Guide: Step-By-Step Process

How To Cook Potstickers on a Blackstone Griddle – Recipe Card

Crispy on the bottom and perfectly steamed throughout, potstickers are fun to eat and absolutely delicious! Making potstickers on the Blackstone Griddle is surprisingly easy and they’re always a real crowd pleaser!

• Course: Appetizers
• Cuisine: Asian
• Keyword: blackstone, blackstone griddle, flat top griddle, potstickers, crispy dumplings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 servings (approximately 16 potstickers)
• Author: Chef Jenn

Equipment

• Blackstone griddle
• 1 cooking dome
• 2 Squirt bottles (1 with water, 1 with cooking oil)
• Flipper
• Infrared thermometer (optional)
• Digital meat thermometer

Ingredients

• 16 potstickers (homemade or store-bought)
• 1/4 cup cooking oil (e.g., avocado, canola, or grapeseed, in a squirt bottle)
• 1/2 cup water (in a squirt bottle)
• Potsticker dipping sauce (optional, but highly recommended)

Instructions

1. Preheat your Blackstone Griddle to approximately 500°F (260°C). It should be hot, but not excessively so, to allow for even crisping without burning.
2. Squirt about 2 tablespoons of cooking oil onto an area of the griddle surface and let it heat up for about 30-60 seconds.
3. Carefully place the potstickers onto the hot, oiled surface, with the wide bottom side facing down. Cook for 3-4 minutes, or until the bottoms are deeply golden brown and crispy. Use tongs to gently lift and peek underneath to check the color, and move them slightly if they start to stick.
4. Once the bottoms are golden brown, cover the potstickers with the cooking dome. Immediately squirt about 1/4 cup of water under the dome to create steam. This steam will cook the potstickers through. You may need to add a bit more water and repeat steaming if they are very thick or if cooking a large batch.
5. Continue cooking and steaming until the potstickers reach an internal temperature of 160°F (71°C), as checked with a digital meat thermometer. This ensures food safety for ground meat fillings.
6. Remove the cooking dome and allow any residual water or steam on the griddle surface to completely evaporate.
7. Add another tablespoon or two of cooking oil to the griddle surface. Move the potstickers around in the fresh oil, ensuring their bottoms are well-coated. Cook for an additional 2-3 minutes, or until the crispy bottoms are fully re-crisped and crunchy.
8. Serve immediately with your favorite potsticker dipping sauce and enjoy the perfect balance of crispy and tender!

Notes

There is no specific nutritional information provided for this, as it is a cooking method guide rather than a precise recipe with measured ingredients for calculating nutritional values. The nutritional content will vary greatly depending on the type and brand of potstickers used, as well as the amount and type of oil and dipping sauce.

Nutritional information for any recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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