FRIDAY FOOD THING
Homemade Steamed Dumplings
Potstickers — otherwise known as steamed dumplings — are one of my all-time favorite Asian dishes. I like them so much, they have become my benchmark for judging Asian restaurants: if a restaurant can’t make a decent steamed dumpling, forget about the rest of the menu. The steam dumplings you see to the left (served with sesame crackers) are some I made years ago while my friend, Rich, was visiting for a weekend of culinary invention and bliss. I will post a full version of this “Potsticker Afternoon” here on my blog in the near future.
Ready in 2 minutes!
Today’s Friday Food Thing, however, is about a commercial variety worth mentioning that recently showed up in my local grocery store’s frozen foods section, called “Pagoda Express Potstickers“. This particular Pagoda variety is pork; a chicken variety is also available.
The Pagoda Potstickers were delicious. However, the sauce was a disappointment, being just a simple packet of regular soy sauce. REAL potsticker sauce is a bit more intricate than that. Potsticker sauce recipes are way more creative and generally contain a mixture of soy sauce, sweet sauce, hot pepper, chopped chives or green onions, and sesame oil.
I was impressed with Pagoda Express pork Potstickers, and have every intention of trying their chicken variety.
