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Citation: Hexin Mei, Yubin Zheng, Wangze Song. The Secret of Crispy and Delicious Potstickers: The Multiple Transformations of Starch[J]. University Chemistry, ;2026, 41(2): 263-267. doi: 10.12461/PKU.DXHX202501016 shu

The Secret of Crispy and Delicious Potstickers: The Multiple Transformations of Starch

Hexin Mei ¹ ,
Yubin Zheng ^2,, ,
Wangze Song ^1,,

1.
School of Chemistry, Dalian University of Technology, Dalian 116024, Liaoning Province, China;
2.
Dalian University of Technology Corporation of Changshu Research Institution, Suzhou 215500, Jiangsu Province, China

Corresponding author: Yubin Zheng, Wangze Song,
Received Date: 8 January 2025
Revised Date: 18 March 2025

Starch, a ubiquitous ingredient in the kitchen, can be transformed into various types of food through different chemical reactions. This article explores the role of starch in the Northeastern Chinese specialty dish, potstickers, and provides a step-by-step analysis of key chemical reactions involved, such as gelatinization, the Maillard reaction, and retrogradation. By doing so, it aims to spark readers’ curiosity about the application of organic chemistry in culinary practices.
- Starch,
- Gelatinization,
- Maillard reaction,
- Retrogradation
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