Crispy Edge serves up irresistible potstickers

The new South City spot offers a dozen globally inspired variations, with some unusual combinations.

It’s an understatement to say that David Dresner loves potstickers. He’s even themed a restaurant around his passion, naming it after the cooking procedure (steamed, then pan-fried crispy on one side). By exploring different components—in dough, filling, edge, and sauce Crispy Edge offers a dozen globally inspired variations in such unusual combinations as turmeric dough with chorizo-date filling, garlic-herb with Buffalo chicken, and almond with mascarpone and cherry (for dessert).

Read the full article by George Mahe in St. Louis Magazine.

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