the.com/potsticker
A dumpling that commits to crispy on one side, pillowy on the other, no apologies.
means A pan-fried dumpling cooked by searing the bottom until crisp, then steaming it through with added water and a lid.
from A direct translation of the Chinese guotie (鍋貼) — 'guo' meaning pot/pan and 'tie' meaning to stick or paste — a name that, the popular story goes, came from cooks who let leftover dumplings scorch and stick to the pan, then discovered the crust was the best part. The dish itself traces back to northern Chinese cooking, where boiled jiaozi got a second life fried.
- name origin
- named for sticking to the pot, not shame
- technique
- steamed then fried, or fried then steamed
- real name
- guotie in chinese, literally pot stick
- dipping math
- vinegar plus chili always beats soy alone