Yum, yum, yum, yum. We love potstickers! You can't eat just one of these little beauties and there's nothing quite like whipping up a couple dozen potstickers to keep in your freezer for, you know, those times when you're gripped with terrible tummy hungry grumbles!
Would you believe that I can eat a whole dinner plateful of these pan fried potsticker pork dumplings in one go! And when I was a skinny little chinese girl I could polish off two dinner platefuls! (Seriously, I tell no lie: I ate a lot then!)
But, to be honest, to this day, well actually to yesterday, I have never been quite satisfied with my homemade potsticker pork dumplings. Yes I know, it's a common dish, a chinese comfort dish even, and everyone and their Chinese mother can make them. But before yesterday my potstickers have always been a little teensy bit disappointing to me. You know...not perfect, not eat and die from eating this yummy food kind of thing.
So I experimented: more fat, less fat, more ginger, less ginger, more mixing, less mixing... Ah! The little quibbles that make cooking at lifetime of fun and frustration.
So anyways, finally, finally, I think that yesterday I made family cooking history and made a batch of very very yummy potsticker pork dumplings that disappeared faster than I could say "Perfect!" At last!
