Abstract: 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.

Key words: Starch, Gelatinization, Maillard reaction, Retrogradation