Potsticker Pasta

Potsticker Pasta

Potsticker Pasta
Potsticker Pasta

"Potstickers or gyoza which is a Japanese loan off the Chinese from the times of the Japanese invasion of China in the late 1930s, are cooked by the fry-steam-fry method which is only just short of genius. Fry them in the skillet or wok, add water for a burst of steam under a lid, then cook off the water and crispen again - what’s simpler, and what’s not to like. Nothing, so as soon as I learned about the sticking to the pot I wanted to try it out. Make wonton skins and fill with minced pork, shrimp and cabbage? Erm - maybe not right now. A bag of filled pasta in the fridge - why, that will do just great. And it must be said that my potsticker pasta was such a stonking success I’m having to cook it every week. Begone, boring boiled tortellini with boring pesto and cream - it’s now a Chinese-Italian fusion. Quite a bit of historical justice - after all Marco Polo allegedly stole the idea of pasta off the Chinese…"

Serves2 People

Preparation Time5 min

Cooking Time5 min

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This is a really intriguing recipe that I definitely want to try. It's a different way of presenting tortellini or ravioli and reads like it would be very tasty. I think I would substitute snow pea pods for the regular peas mentioned in the recipe. This really is a recipe I'd like to experiment with further since I think there's some interesting stuff that can be done in the way of Asian/Italian fusion.


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