Here’s my recipe for making both Chinese steamed dumplings and Chinese pan-fried dumplings (the latter are known as ‘potstickers’ in America). There are also boiled dumplings which I’ve had often in Beijing, but I don’t like these quite as much.
How To Make Chinese Steamed and Pan-Fried Dumplings (Recipe)
October 14, 2007 by Helen Yuet Ling Pang
Posted in Chinese, cooking, dim sum, dumplings, food, recipes, vegetarian | Tagged Chinese pan-fried dumplings, Chinese steamed dumplings, cooking, dim sum, dumplings, food, gyoza, jiaozi, meat, potstickers, recipes, vegetarian | 16 Comments
Comments are closed.
- How To Make Chinese Hot Pot (Recipe) - by Pang Wu Yui Yi
- How To Make Chinese Mango Pudding (Recipe) - by Lau Wing Suan Joycelyn
- How To Make Chinese Hot Pot Dipping Sauces (Recipe)
- What are Chinese Dried Scallops?
- What Vegetarian Chinese Food To Order
- How To Make Chinese Teochiu Goose (Recipe) - by Bee Zhang
- World Foodie Guide Has Moved To www.worldfoodieguide.com
- How To Make Indian Saag Aloo (Recipe)
- Where To Eat In Macau
- Soseki (Japanese) – Review – London, England (8.5/10)
- Another Award!
- How To Make Indian Cardamom Ice Cream or Kulfi (Recipe)
- Khoai Cafe (Vietnamese) – Review – London, England (6.5/10)
Tagsafternoon tea Alan Yau Bologna breakfast China Chinese cooking dessert dim sum dining out dumplings eating out England etiquette fish food French healthy Indian ingredient ingredients Italian Italy Japanese Kimiko Barber location London Madeira Manju Malhi meat Michelin star noodles pasta Portugal practical tips recipe recipes restaurant restaurant review seafood sushi travel traveleating vegetarian wine
- afternoon tea
- Alan Yau
- art deco
- Brazilian BBQ
- Costa Rica
- dim sum
- dining out
- fish and chips
- food etiquette
- Michelin star
- Modern British
- Modern European
- New York
- restaurant review
- Sao Paulo
What Do You Say?