With the crunch of their golden brown bottoms and the tender-chew of their steamed pleated tops, pot stickers are often the first appetizer to disappear at my parties. Especially if the gathering ...

Pot Stickers: 12 ounces fresh crabmeat. 2 tablespoons sesame seeds. 2 egg whites. ... Cover pan and steam pot stickers over moderately low heat until cooked through, about 2 minutes.

Add 1/4 cup broth: cover skillet and steam pot stickers over medium heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until broth evaporates. Place each pot sticker in ...

The word for “pot stickers” in Chinese is guotie, literally “pot-stick,” a name they have earned from their cooking method.

In The Seventh Daughter: My Culinary Journey from Beijing to San Francisco (Ten Speed Press, $35), Cecilia Chang lovingly chronicles the elaborate preparations leading up to a Lunar New Year's ...

Many of you e-mailed asking for my pot sticker recipe after reading about it in last Wednesday's column. I didn't include it because I didn't want to run it without any supporting notes -- since I ...

After browning each batch, add 1/2 cup water to skillet, cover, and cook until water has almost evaporated and pot stickers are tender, 2-3 minutes. Uncover and finish cooking until water evaporates.

Next, water is added, the pan is covered, and the dumplings steam until the pork filling is cooked through, about 12 minutes. Finally, ...

Every variety of dumpling also can be ordered as a pot sticker, a preparation method that adds more texture. While all of the dumpling varieties were good, the Shanghai juicy buns with crab roe ...