This recipe was submitted by one of our readers, just like you.
"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…"
Preparation Time5 min
Cooking Time5 min
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