Dish · chinese
Potstickers
Dumplings of pork and cabbage pan-fried on one side until crisp, then steamed so the tops stay soft.
Where it comes from
Potstickers take their Chinese name, guotie, from dumplings that stuck to the pan and were fried again rather than thrown out, a practical fix rather than a separate recipe from boiled jiaozi.
What cooks argue about
Cooks argue over searing the bottom first, then adding water to steam the tops, versus steaming first and finishing in a hot pan, since the order changes how crisp the base turns out.
Versions
Nobody has published a potstickers here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
ground pork
cabbage napa
ginger
sesame oil toasted