How do you cook up the perfect potstickers?
Fried and crunchy, boiled and soft, steamed and chewy – no matter how you like ‘em, potstickers (or dumplings, is there a difference?) make for a tasty, satisfying meal.907 more words
I caramelized onions while I ground my pork about two onions and four small chops of pork loin. I removed the onions from the skillet and put on paper towels.Then cooked the meat added the caramelized onions and kale I cooked in my pressure cooker and set it aside to cool before I wrapped my little potstickers. 82 more words
Dumplings have always been something I’ve bought pre-made from my local Asian grocery store, or enjoyed on an outing to a Chinese restaurant. For the novice like me, the amount of work required seems immense, especially when I consider their very short life span once they hit my table. 830 more words
A few weeks ago I took a cooking class at a local kitchen store. I was intrigued for a few reasons; one was what they were offering Won-ton Soup, Crab Rangoon and Pot stickers; I have made Rangoon’s many times and they are really yummy and very easy, another is my guys love won-ton soup so that would be a win win; lastly I have tried and failed to make pot stickers in the past and I really wanted to know how to make them correctly. 506 more words