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A city on the Bohai Sea, Tianjin serves as Beijing’s seaport. Cooks in this
seaport do fantastic spins on northern Chinese foods, borrowing many ideas from
such sources as its large Muslim population and turning them into delicacies
like these filled pasta that are beloved by China’s cognoscenti.
Potstickers in Tianjin are amazingly good partially because the
ethereally light wrappers are handmade and also because the filling is so juicy
and flavorful that only a touch of dipping sauce is needed.
Contrast this with the
potstickers served up in most Chinese joints outside of China, which are
usually little more than previously frozen pork dumplings with boring fillings
and leaden skins. These commercially made things have little to recommend them,
and I avoid them like the plague.
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| ... & with a lacy edge |
Once you’ve eaten handmade guotie
(or wor tip as they’re called in
Cantonese), you will fall in love, too, with thin pasta that melts in your
mouth, acting as little more than a gossamer hankie on three sides for the
juicy, flavor-packed pork hiding within. But, as with all great potstickers,
the greatest draw are its bottoms crusted a golden crunchy brown....
(read the rest here on Zester Daily)
