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Topic: Potstickers

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	Potstickers / In one small package, these dumplings link past to present, rich to poor, mother to daughter
		With potstickers, both the filling and the wrapper are crucial.
		Potstickers, Tan says, are "the original ravioli, the original taco.'' And, just like those foods, the potsticker provides much more than nourishment.
		So critical was her mother of potstickers that Tan never tried to make them while growing up, contenting herself with trying to roll out the dough as consistently as possible.
	www.sfgate.com /cgi-bin/article.cgi?f=/chronicle/archive/2003/11/05/FDGDV2LVGR1.DTL (2171 words)

	Scott's Seafood Grill & Bar ~ Recipes ~ Rock Shrimp Potstickers
		Place all potsticker ingredients in a large bowl, except for the gyozas and mix by hand.
		When water is boiling, cook 6-8 potstickers at a time for 1-1 ½ minutes (to cook internally).
		After boiling potstickers, heat 2 tablespoons of peanut oil in a non-stick saute pan or wok, gently place drained potstickers in hot oil- when browned on one side, transfer to a paper towel to drain oil off.
	www.scottsseafood.net /recipes/rock_shrimp_potstickers.php (189 words)

	Potstickers
		Place approximately 2 teaspoons of filling on each wrapper; moisten the edges with a finger dipped in water, and fold to seal.
		Place potstickers in a hot nonstick skillet and allow the bottoms to brown slightly.
		Then add ¼ cup of water and cover the skillet immediately, allowing the potstickers to steam.
	www.vegsource.com /marla/potstickers.html (222 words)

	Recipe Library: Potstickers
		Potstickers are delicious Chinese dumplings that can be served as an appetizer or entree.
		My local Chinese restaurant creates heavenly potstickers which are steamed and I believe these are very close to their delicious bundles of heaven.
		Loosen potstickers with a spatula and transfer to a serving dish.
	www.homeschoolzone.com /cook/potstickers.htm (486 words)

	Recipe for potstickers
		You can freeze uncooked potstickers for later use, if you squeeze out the water from the cabbage during preparation (in a colander or cheesecloth).
		There are also now commercially available potsticker presses that take care of folding and pleating; they're cheap and plastic and work rather well.
		The perfect potsticker is uniformly brown with a thick brown area on the bottom (where it sticks to the pot); it seems that achieving this only comes with practice.
	www.science.uva.nl /~mes/recipe/usenet/potstickers.html (647 words)

	The Culinary Institute of America Presents ProChef.com
		Note only one side of the wrapper is pleated—this gives an attractive crescent shape to each of the potstickers and prevents the pleated edge from getting too thick and, as a result, doughy.
		Cover the pan and cook over medium heat until the potstickers are tender and the liquid has reduced dry or been absorbed, about 6 to 8 minutes.
		Transfer the potstickers to a warmed serving platter around a bowl of sweet chili dipping sauce.
	www.ciaprochef.com /beef_2004/recipe_potstickers.html (309 words)

	GMA Recipe: Shrimp and Vegetable Potstickers
		When the mixture is cool begin making the potstickers by laying out one wonton, brush the edge with water, put 1 tsp.
		Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking.
		When the pan is hot, add enough potstickers to cover the bottom but do not crowd them.
	www.wchstv.com /gmarecipes/shrimpandvegeta.shtml (264 words)

	Potstickers with Spicy Dipping Sauce (Site not responding. Last check: )
		Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
		Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes.
		Serve the potstickers warm accompanied by the dipping sauce.
	staffweb.peoriaud.k12.az.us /Betty_Renyer/recipes/PotstickerswithSpicyDippingSauce.htm (220 words)

	Pork and Apple Potstickers
		Steam until the potstickers are puffy and firm to the touch, about 8 to 10 minutes.
		If the potstickers are cooked and some water remains, drain the excess water and return the pan to the burner.
		Serve the potstickers with a bowl of the Dim Sum Dipper.
	www.globalgourmet.com /food/special/2003/heart/pork.html (894 words)

	potstickers-3 recipe from FatFree
		Date: Tue, 21 Feb 95 13:26:58 CST From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) Having found the Long Life Vegi House while I was in CA last week, and experienced the joys of potstickers made with faux meat (gluten) I made a low-fat version of these last night.
		This is sticky dough, you will need to add some extra flour but don't add too much as it needs to be soft.
		Basically it's a dough-handling nightmare but once you make a few mistakes your potstickers will start looking normal and the thick yummy noodle skins will be well worth the trouble.
	www.fatfree.com /recipes/chinese/potstickers-3 (536 words)

	Shitake Tofu Potstickers w/ Scallions, Ginger, and Cilantro - 101 Cookbooks
		For those of you in the dark, potstickers are basically a round wonton-type wrapper filled with a bit of stuffing (sort of like a dumpling-but folded into a half-moonshape), then steam-fried, which I will talk about later.
		Im not sure if that was the best consistency for a potsticker filling (I used extra-firm tofu) but have to wonder if I used a silkier, softer tofu, if the filling might have been a bit smoother.
		I started off with a small amount of well-heated oil covering the bottom of my big pan, I added the potstickers (which is when the popping, and hissing, and spatering of the white hot oil began), I then let that side of them get golden brown.
	www.101cookbooks.com /archives/000072.html (553 words)

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