The Chinese version of filled pasta is thin sheets of wheat-flour dough enclosing seasoned morsels of meat, shellfish, or vegetables. Some doughs are simply made from flour and water, but robust potsticker dough is made by boiling part of the water before adding the flour, so that some of the starch is gelated and contributes to the dough’s cohesiveness. The formed dumplings may be steamed, boiled, fried, or deep-fried.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee.
By permission of Scribner, a division of Simon & Schuster, Inc.