Potstickers: dumplings, often pan-fried 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 … [Read more...]
Foodie Friday: Steamed Tofu
November 15, 2013 9 Comments
Steamed stuffed tofu: silky, soft tofu floating in soy sauce I really like tofu. I know there are people who can't stand the texture or the taste, but I think it's quite a versatile ingredient. In fact, I have a whole cookbook just featuring tofu recipes (thank you, Little Tokyo Service Center). Tofu tastes good stir-fried or deep-fried (that's the way I like my stinky tofu; fried with a bit of dipping sauce). One of my favorite recipes, though, is stuffed tofu (shrimp is ideal). I … [Read more...]
