Ingredients
- Wheat wrappers
- Pork and cabbage, or lamb and dill, or a dozen other fillings
- Ginger, scallion, soy
- Sesame oil in the filling
- Black vinegar and chili oil to dip
How it is cooked
- Filling is seasoned and left wet enough to be juicy, not so wet the wrapper breaks.
- Wrappers are folded into crescents and sealed.
- They are boiled until they float and the skin is glossy, then a splash of cold water is sometimes added so the filling finishes.
- Pan-fried potstickers are a cousin, not this bowl.
Taste
Savory, gingery, and simple. The wrapper should taste of wheat and the filling of meat, not of a sweet sauce. Dip, do not drown.
Possible allergens
- Wheat in the noodles or wrappers, and often in soy sauce.
- Soy sauce, which in China is often brewed with wheat.
- Sesame oil or sesame paste.
- Pork, lamb, or shrimp depending on the filling. Egg is sometimes a binder.
- A shared wok or a house chili oil can add peanut, sesame, or shellfish even when the recipe does not.