Foodie Friday: Potstickers

Potstickers: dumplings, often pan-fried

potstickers

In Chinese, the dumplings are literally called “pot stick.” My mom used to make the filling of potstickers from scratch. She’d pull out our food processor and blend together pork and leeks. Any meat and vegetable combo will work, though.

Some people prefer these dumplings steamed. I’m a big fan of having them pan-fried because I like mine crisp. This requires steaming the potstickers in the beginning, letting the water reduce, and then frying them in the skillet. Here’s a simple recipe for potstickers.

Of course, I use the laziest version of all. I buy mine frozen in bags from the Asian market or even Costco (Ling Ling version). Want some fun facts about potstickers?

  • Originated during the Song dynasty (960-1280 A.D.)
  • Legend has it that the imperial chef “invented” the dumplings after burning a batch on the stove
  • Some Boston area restaurants call them “Peking ravioli”

Do you like potstickers steamed or pan-fried?

 

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Comments

  1. My son loves potstickers, but I’ve never made them. Maybe I’ll have to give it a try for a special birthday treat for him. :)

  2. Veronica Roth says:

    Mmm, our favourite round here. Cosco has some good ones, don’t they? C and I usually order them with our sushi and split an order. They’re filling, aren’t they? I also prefer them pan friend, but not to that crispy version. Just steamed and then lightly fired; kind of like perogies I guess. :D

    • Jennifer J. Chow says:

      They’re really delicious at Japanese restaurants (called gyoza). I’ve tried perogies, but I didn’t fall in love with them.

  3. I love potstickers a lot! Steamed is my favorite way to eat them but I really like all versions.

Trackbacks

  1. […] know I’ve talked about potstickers before. Here’s the post. How do you turn something old into something new? Supersize them! These are the largest dumplings […]

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