I have only recently found this strange and wonderful name for dumplings or gyoza cooked in a skillet with and then without steam - very clever cooking method too. In my ignorance I thought you only either boiled the dumplings or deep fried them. That was actually confirmed by a Chinese friend of mine, but a bloke, so what would you expect?
It turns out that prepared dumplings, or jiaozi, or gyoza which is a Japanese loan off the Chinese from the times of the Japanese invasion of China in the late 1930s, are cooked by the fry-steam-fry method which is only just short of genius in my view. Fry them in the skillet or wok, add water for a burst of steam under a lid, then cook off the water and crispen again - what’s simpler, and what’s not to like.
Nothing, so as soon as I learned about the sticking to the pot I wanted to try it out. Make wonton skins and fill with minced pork, shrimp and cabbage? Erm - maybe not right now. A bag of filled pasta in the fridge - why, that will do just great.
And it must be said that my potsticker pasta was such a stonking success I’m having to cook it every week. Begone, boring boiled tortellini with boring pesto and cream - it’s now a Chinese-Italian fusion. Quite a bit of historical justice - after all Marco Polo allegedly stole the idea of pasta off the Chinese…