It’s no secret that after I became a busy mom, I started relying on my freezer more for easy go-to meals and snacks. I find no shame or blame in that game because everyone could use a little help and sometimes you just need something ready to go especially when you’re tired or in a time crunch.
That’s why I gladly partnered up with Ling Ling Asian Kitchen to show you how to make frozen potstickers with TWO interesting homemade dipping sauces!
These potstickers are all natural, hearty, and ready in about 10 minutes. That’s a mom-win to me. Heck…I’d say that’s a life win!
I never had them before, so we decided to make and taste them for the first time on camera with you! But honestly, it wasn’t much of a risk because I knew they’d be good because I trusted the company.
They were indeed delicious and easy to make, but the only problem was that I had a hard time finding them! Friends have told me that they used to sell that at Costco, so I didn’t think I’d have to go on a wild goose chase for them. But at the time of our shoot, they were nowhere to be found near me.
So we ended up having to order them through Amazon Fresh! And although this post isn’t sponsored by Amazon fresh, if you run into the same problem, you can sign up for a 30-day free trial like we did HERE: Amazon Fresh or try to locate them for yourself HERE: http://www.ling-ling.com/where-to-buy
I love making potstickers because that means you get the best of both worlds. One side is delightfully crispy, while the other side remains soft and chewy.
So it really gives you that feeling like you’re eating a meal…like crispy pan fried rice noodles. And in case you didn’t know by now, I’m all about textures!
Both the Chicken and Vegetable and the Pork and Vegetable Ling Ling Asian Kitchen Potstickers do come with their own signature dipping sauce. That’s also nice because it’s made with a familiar soy sauce and vinegar base. So by all means, just heat up the sauce it comes with and call it a day!
But because I always have to add my own Julie flair, I chose to make a Hoisin-Lime Sauce, which I originally paired with my Salmon Wrapped in Rice Paper recipe,
and a Gochujang Vinaigrette that I made for my Beef & Barley Bibimbap Salad.
It just hit me like a bolt of inspiration that they would make fantastic dipping sauces that were a bit unique, and they ended up working out perfectly! The Hoisin-Lime Sauce is sweet and tangy, especially with that unexpected fresh pop from the citrus, while the Gochujang Vinaigrette is a bit zingy with a mild slow burning heat.
The best part was tasting the two different types of dumplings with the TRIO of sauces (including the Ling Ling Signature sauce) and being pleasantly surprised with all the different flavor profiles. It definitely made the eating experience enjoyable and fun!
You can see how I make these satisfying Frozen Potstickers with Two Homemade Dipping Sauces in EPISODE 11 of BITS + PIECES COOKING SHOW SEASON 5. For this season, we’re focusing on easy snacks that we can actually execute and film while our son Lincoln naps. Watch the step-by-step in our VIDEO BELOW:
I tend to have frozen dumplings in my fridge almost at all times anyways, so I’m SHOCKED and a little saddened that I hadn’t been introduced to the world of Ling Ling Asian Kitchen Potstickers until now.
The fillings are so smooth, tender, and truly meaty, while the wrapper skins have a pleasant bite and chew to them without being too thick. They held up well in the pan without ripping, and dunked like champs into the sauces.
I would say I preferred the pork and vegetable potstickers because I felt like they were juicier. But don’t get me wrong…both Joe and I agreed that the chicken were good too, so you definitely can’t go wrong.
Serve these crispy and juicy potstickers to your unexpected guests at your next party, or as an afterschool snack to your hungry kids. Everyone will be happy and you’ll be a hero in 10 minutes. Sometimes a well-stocked freezer can really save the day!
Frozen Potstickers with Two Homemade Dipping Sauces
Ingredients
Potstickers:
- Ling Ling Asian Kitchen Frozen Potstickers Chicken, Pork, or Vegetable
- 1-2 tablespoons Vegetable Oil
- Water (enough to cover potstickers by about a third)
Hoisin Lime Sauce:
- ¼ cup hoisin sauce
- ¼ cup orange juice
- 1 lime juiced
- 2 garlic cloves finely minced!
Gochujang Vinaigrette:
- 2 tablespoons Gochujang Korean hot pepper paste
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 cloves garlic grated on a microplane
Instructions
For the Hoisin-Lime Sauce:
- Place all the ingredients in a microwave-safe glass measuring cup or bowl and stir together.
- Microwave for 1 minute, stir and set aside to cool to room temperature.
For the Gochujang Vinaigrette:
- Mix all the ingredients together in a bowl and set aside.
For the Potstickers:
- Heat a pan over medium heat with the vegetable oil and place frozen potstickers either bottom or flat side down in the pan, making sure to leave plenty of room in between the dumplings. Once they cook, they will swell and you want to prevent them from sticking together. Cook for about 3-4 minutes or until they start to brown.
- Get a lid ready and pour water into the pan until they cover the dumplings by about a third. Quickly cover the pan to avoid the oil from splattering out on you. Turn up the heat to about medium-high. Steam for about 7 minutes, or until dumplings are heated through on the inside.
- Uncover the pan and continue to cook until the water evaporates. Since there's still oil in the pan, the skin should crisp up again.
- Once the water evaporates, use a spatula to gently lift the potstickers off of the pan. If they are stubbornly stuck, they may need a little more time cooking. Serve with the dipping sauces while hot.
RECOMMENDED TOOLS + INGREDIENTS:
Amazon Fresh: https://amzn.to/2CC4iYx
Ling Ling Pork & Vegetable Potstickers:
Ling Ling Chicken & Vegetable Potstickers:
Citrus Squeezer:
Microplane:
Hoisin Sauce:
Gochujang:
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