Yum! Savory Chinese dumplings, whether served steamed or boiled then fried to make potstickers I just love them.
This weekend my girlfriend Linda and I were talking about San Francisco cook and author Andrea Nguyen's newly released book...
Mine hadn't arrived yet, but Linda already had her copy. It didn't take her long to convince me that I should try Andrea's special technique for making homemade dumpling dough. As she described the incredible pork & vegetable pot stickers she had made for her family from scratch using Andrea's recipe for the dough and the filling my mouth was watering.
Why make dumpling dough from scratch rather than using store bought?
While the dough was resting I put together the vegetables for the filling:
Once the filling is quickly sauteed with seasoning, allow it to then cool then you can begin shaping and filling the dumplings, (or you can make the dough and filling a day ahead then fill the next day if that is more convenient.)
It just so happened that the very evening of the afternoon Linda and I were talking, Andrea Nguyen happened to be a guest on a Seattle food talk radio program that I often listen to ~ a fun coincidence.