I haven’t met a dumpling that I didn’t like. Well, ok … maybe a filling or two that I wasn’t fond of but when you wrap anything in a thin layer of carbs, it just tastes magical!
I started making my own dumplings a few years ago, first wonton and then soon came potstickers. I’ve played with my potsticker recipe ever since and finally tweaking it recently. They are moist and tender, packed with flavor and perfect for a snack or quick dinner. I finish the postickers in what I affectionately call ‘soy-butt’ style, a splash of soy sauce during the final minute which caramelizes on the bottoms of the potstickers leaving a salty crust.
