Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
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.