Store-bought pot stickers are sold in the frozen section of many supermarkets, Trader Joe’s and Costco; they can be deep fried, pan fried, boiled or steamed. In most cases they are pan fried, and the ...

Have you ever made pot stickers? In particular, shrimp pot stickers? If so this recipe and “dumpling details" I’m sharing will be familiar to you. On the reverse side, if you’re a newbie to making pot ...

I have always been a huge fan of the Chinese dumplings known as pot stickers. They're wonton wrappers filled with pork or shrimp, crisped up in a pan, steamed, re-crisped, then served with a dipping ...

Getting your Trinity Audio player ready... The best thing about Sara Moulton’s recipes is the bang for the bucka combination of simplicity and unexpected wow-factor, as in this set of instructions for ...

1. Make Nuoc Cham (dipping sauce): In bowl, stir sugar, hot water, lime juice and fish sauce until sugar dissolves. Add hot sauce and stir to combine; add carrots and stir to combine. Taste and make ...

My mouth waters as I drop the ruffly little purses of delicate, meat-filled dough into the frying pan for a pot sticker taste-test. I blend soy sauce, fresh ginger and rice vinegar into a dipping ...

“I hate dumplings,” said no one, ever. Pierogies, ravioli, wontons – we all love plump and tender dough pockets stuffed with juicy, flavorful fillings. Which is why when my freezer suddenly went on ...

1. In a large bowl, combine pork, ginger, garlic powder, scallions, 2 tablespoons soy sauce, and the sesame oil; mix well. 2. Place 8 wonton wrappers on a flat surface, then place a teaspoonful of ...

Pot-sticker dumplings are found in many cuisines, but our favourites are Japanese gyoza filled with pork and cabbage, especially with a vinegary dipping sauce. A heavy-based pan is a must for these ...

Most Asian cuisines include dumplings, and Chinese-style pan-fried pot stickers are among the most familiar and popular in this country. Often filled with seasoned pork and/or shrimp and vegetables, ...

Heat the canola oil in a nonstick pan, add the garlic chives, and sauté until wilted. Remove the chives from the pan and set aside to cool. Place the fish, 2 egg whites, and cream in a food processor ...