Crispy Edge: A Passion for Potstickers

I made my first potstickers with the assistance of a Chinese friend, a visiting professor, who made the everyday kitchen chore look easy. First, he deftly smoothed rounds of dough with a small rolling pin. Then he filled each with a pork mixture, folded and fluted the edges, and popped them into the skillet. He called the stuffed crescents jiaozi.


Read the full article by Jean Carnahan in the Good Feast STL.

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