I turn down the heat before adding water, and cover it quickly. Not much oil spitting (I guess it depends on how much oil was there to begin with - I use a few tsp to cover the bottom of the gyoya). I don’t have a small nonstick, so for smaller quantities I use a carbon steel pan which is pretty close to nonstick.
It recrisps once the water is all gone - try using less water, it goes quicker.
1 Like
I tend to cook our potstickers somewhat “backward” from the typical instruction because it’s how my mom does it: we usually add a little water (maybe 1/8"- 1/4") to a nonstick skillet, put in our frozen potstickers, turn the fire to medium/medium-low, cover, wait about 10-15 minutes for the water to evaporate and the potstickers to steam through, and then put a little bit of oil in the pan to finish crisping the bottom with the lid off.
1 Like
