"Pot stickers, known as jiaozi in China, are a kind of meat or vegetable-filled dumpling commonly eaten across Asia,” says cookbook author Kei Lum Chan. "While the dumplings can be boiled, steamed or fried, the popular method is to fry the dumplings in a little oil, add a bit of water, and then cover to steam and cook the filling. Once the water has evaporated, the dumplings are pan fried on one side for a crispy outside texture."This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.
Wontons—Chinese dumplings—might not be the easiest to make, but the final result is well worth the effort. Here, our favorite wonton recipes from lamb wontons with salmon roe and dill to butternut-squash-and-sage wontons.
8 Recipes for DIY Dim Sum
You don’t have to wait until the weekend to eat incredible dim sum. Here, eight delicious recipes for easy DIY dumplings, buns, spareribs and more—no carts required.
Our 17 Best Dumpling, Gyoza, and Potsticker Recipes
Wrinkly pork dumplings paired with a chile-sesame sauce; fiery momos balanced with sweet carrots. In this gallery, we’re calling out all of our favorite dumpling, gyoza, and potsticker recipes, with classic preparations and a few riffs, too (hello, Lamb Gyro Dumplings with Tzatziki). You’ll be hard-pressed to decide which one to make first.
600 Dumplings in 2 Hours: Seattle's Revel by the Numbers
Every night, diners at Revel in Seattle eat 185,600 grains of rice.