Potstickers
Indio, California: I am slowly returning to
normal. This stupid cold knocked me out for over a week! I have too many things
to do to feel like drek - especially when I promised The Posse a night of
Chinese food. Finally, I invited everyone and made, again, that lovely
Slow Cooked Soy Sauce Chicken from Mandy Lee at
Lady & Pups.

This recipe is really a lot of work, but I need to make it about once a year to
remind myself of Taiwan.
Speaking of Taiwan... we served another favorite from our time on the island -
potstickers, or fried dumplings. Though I have been making potstickers for
years, I have never shared my recipe on this website. So sorry. The filling is
easy enough and making the dumplings is a cinch by using store-bought wrappers,
but there is a bit of bother with the filling-and-folding technique. So... I
photographed each step while making dumplings this week and
put the series
together to help the process along. These photos do not claim my precision
nor skill at folding dumplings. (After 30 years, I can stuff and fold in my
sleep.) The photos show how I make potstickers. Right or wrong, there
are never any left on the serving platter. It isn't how they look, so much, so
don't get hung-up on technique. The joy is dipping a hot dumpling in the
wonderful sauce and slurping the morsel into your mouth - with chopsticks, of
course.

Who can resist?
My little tutorial starts with a dab of meat filling in the
center of a round wrapper:

Continues with a few tips on folding and crimping:

Until you have this lovely result - three dozen dumplings
ready to cook now or freeze for later:

Because what's not to like about a cute little dumpling?
Go to the
Potsticker recipe page

Until my next update, I remain, your stuffed correspondent.
RV PARK: The
Motorcoach Country Club
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