I want to make potstickers (a.k.a. "fried dumplings"), those round, doughy, dense, well-stuffed meat dumplings you can buy at American Chinese restaurants. But the recipes that I find, they produce something I only recognize as a wonton soup dumpling — a light, triangular, thin-skinned noodle with only a small ball of meat. Help me, oh filter of filters! [more inside]
posted on Jan 17, 2007 - 34 answers

At most Chinese restaurants in the U.S., there are a few soups that only come in servings big enough for two people. Why do they do that? And why is it so common at Chinese restaurants and so rare other places?
posted on Aug 7, 2005 - 14 answers