Thursday, June 6, 2013

Tianjin's lacy potstickers


Potstickers have become commonplace at Asian and fusion restaurants in the States, but most patrons of such establishments have no idea that the dumplings they’re scarfing down are pale shadows of the little masterpieces made in places like Tianjin.

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.
... & 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)

2 comments:

  1. These sound phenomenal!! I'm so happy that I stumbled upon your blog--the recipes that you feature really demystify Chinese cuisine.

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    1. Thank you so much, Junsui. What you say about this blog helping to demystify China's foods makes me so very happy. Manyong! (Bon appetit!)

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