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dumplingsMedium
By Ken Hom
Published 1995
Potstickers are a form of dumpling and, in northern China, they are a speciality in restaurants and a staple in home kitchens. To this day, making them is a family affair and social occasion, with Sunday mornings before the big lunch meal devoted to their preparation. In general, dumplings may be shallow-fried, boiled, poached or steamed. One very popular way to make them is to shallow-fry in oil and water until they literally stick to the pan, a method I like best of all. Properly done, it
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