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Vent: tried the frozen gyoza trick at 375 for 8 min and got soup dumplings instead
Saw some old forum post from like 2015 saying you could throw frozen gyoza straight in with a little oil and get crispy potstickers in 8 minutes at 375. Did that Tuesday night in my 5.8 qt basket, shook at the 4 min mark, and the wrappers puffed up like little balloons while the filling basically steamed into mush inside. They weren't crispy at all, more like sad wet pillows, and my kitchen smelled like a dumpling house for 2 hours after. Learned the hard way that frozen ones need a splash of water first, then a dry second run to actually crisp, which feels backwards from how ovens work. Anyone got a temp and time that actually gets that crunchy bottom without steaming the middle into paste?
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abby_morgan1813m ago
Did you know a light spray of oil on the basket first makes a huge difference?
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