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Old 07-23-2011, 08:59 PM   #1
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What is a potsticker to you?

I have seen potstickers served in American tables many times before, and I have to say that many interpretation of this Chinese dish is incorrect. I wonder what is a potsticker to you? Is it :

A deepfried chinese dumpling?
A boiled dumpling browned in a pan afterward?
Or something else?

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Old 07-23-2011, 09:03 PM   #2
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A boiled dumpling browned in a pan afterward?

I would say steamed them browned in a hot pan.
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Old 07-23-2011, 09:04 PM   #3
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Browned first and then steamed.
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Old 07-23-2011, 09:05 PM   #4
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Browned first and then steamed.
you got it right lol. they are actually browned and steam in the SAME pan
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Old 07-23-2011, 09:08 PM   #5
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yes, boiled, then lightly fried.
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Old 07-23-2011, 09:18 PM   #6
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Boiled or steamed first, then wok-fried.

That way they can offer you the non-fried option on the menu. Which toomany people opt for, IMO
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Old 07-23-2011, 09:23 PM   #7
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I don't know if anyone cares for the traditional/authentic way of making pot stickers :)
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Old 07-23-2011, 09:26 PM   #8
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I don't know if anyone cares for the traditional/authentic way of making pot stickers :)
To each their own...if we all liked the same things, life would be boring and we'd have nothing to discuss.

One thing I've learned, when it comes to food, there is no right or wrong way.
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Old 07-23-2011, 09:30 PM   #9
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To each their own...if we all liked the same things, life would be boring and we'd have nothing to discuss.

One thing I've learned, when it comes to food, there is no right or wrong way.
on the other hand, if everyone insists on his/her own way of doing things, there's no point of discussing either... discussing is for sharing ideas/knowledge that other people would like to learn
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Old 07-23-2011, 09:44 PM   #10
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Browning first is what makes them stick to the pan. Which, to me, is a PIB if your pan isn't hot enough or if your dumplings don't have a dry coat of flour. When I mess up, trying to scrape them off and disintegrating them in the process is very ugly and disheartening. One of my pet peeves is a restaurant calling a deep-fried, commercially frozen, dumpling a "potsticker." It should also be plated with the crispy browned bottom facing up, but mostly, I too say, "to each their own" as long as the filling tastes good.
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