Talk:Potsticker

Somebody might consider merging this article with Jiaozi. Dyl 05:30, Oct 29, 2004 (UTC)

What is a gyoza wrapper? The Wikipedia cookbook does mention the use of gyoza wrappers.

The procedure on how to wrap a potsticker is not at all clear. The wrapping of a potsticker itself is more difficult than the preparation. I feel it is best to let someone else do this because I have the impression that the art of wrapping may be an ancient Chinese secret.

Edited "redline" referencing an image which the author may have removed.

Also support merging this article with Jiaozi. Ariele 05:05, 7 November 2005 (UTC)[reply]

Cooking instructions

The instructions in article seem to be incorrect, can some shanghaiese wikipedians verify the procedure?

The mixed filling is sealed into a dumpling wrapper, steamed in a wok, and then fried to crispness on one side in a shallow frying pan.

The description in the article is a two steps process using two cooking utensils, I thought the authentic cooking did not use the wok at all. Everything is done in one step (though two phases steaming then frying) in one frying pan. According to my recepe, the dumplings are put on a flat frying pan, water is filled in to cover the dumpling half way, oil is added to the water. Then the frying pan is heated with a lid on until all the water evaporates, during that time the dumplings are steamed so that the meat fillings inside are fully cooked. When the floating oil reaches the bottom of the pan after the water vaporized, the dumplings are fried by the oil until crispy. The dumplings are not moved through out the whole process which give the characteristic one-side-burnt pattern. The other approach requires transferring the steamed dumpling from the wok to the pan. How can you prevent the cooked dumplings from falling apart during the transfer? It is just wrong instruction. Kowloonese 00:47, 10 February 2006 (UTC)[reply]

Freshly steamed or boiled jiaozi are not that fragile, they do not fall apart easily. LDHan 19:44, 3 March 2006 (UTC)[reply]

The way I cook them, and the normal way for Japanese gyoza, is to coat the bottom of the pan in a small amount of oil (2 tsp or 1 tbsp), cook the potstickers for a minute or so, but not long enough for them to turn brown, then put about 160 ml of water in the pan and cover. When the water has mostly disappeared (a glass lid helps here, but it's about 5 minutes), you take off the lid and cook off any remaining water, and then continue to cook until the bottoms are crisp. The water may include corn starch or katakuriko, or you can dip the bottoms in that before putting them in the pan. The katakuriko helps to make the bottoms crisp.

Japanese cuisine?

The article currently obliquely considers the food as part of Japanese cuisine (as well as Chinese) and the article is included in the category, but I can't help but wonder whether this is a confusion with Japanese Gyoza, which is currently articled in Jiaozi. I am thinking of removing this article from the Japanese cuisine category, thoughts? 24.19.184.243 16:21, 26 June 2006 (UTC)[reply]

It seems gyoza, both the food and its name, is just the Japanese version of the Chinese fried jiaozi (guotie). As far I know it is regarded as a Chinese food in Japan (correct me if I'm wrong). Guotie/potsticker/gyoza are all basically the same, so I'm not sure how you would categorise them, how about guotie:Chinese, gyoza:Japanese, and potsticker:none, because "potsticker" is only used in the west for E. Asian fried dumplings. LDHan 19:25, 26 June 2006 (UTC)[reply]

Perhaps this entire article should be merged into Jiaozi then, since that article I believe already talked about fried jiaozi as potstickers. 24.19.184.243 04:16, 27 June 2006 (UTC)[reply]

I looked at the two articles a little and I'm not sure I really want to merge this article into Jiaozi, so I'm holding off merging for the moment. And I suppose the term "potsticker" might be generic enough in English to refer to both the Chinese and Japanese versions, so I guess I'll accept the Japanese cuisine classification as well. 24.19.184.243 09:54, 28 June 2006 (UTC)[reply]