Sep. 12, 2009 8:39 am
Updated: Sep. 12, 2009 3:40 pm
I made chinese for supper last night. I thought I would try a new recipe - sometimes this works and sometimes it doesn't! I love the potstickers I get at the this chinese restaurant so I thought when I found this recipe why not? It required boiling the potstickers until translucent and then draining them and frying them in a little veg oil. Boy they did not want to fry. So I scrapped about 6 of them that just wanted to absorb all that oil and ate the rest of them boiled. They tasted more like a steamed dumpling. I think the next time instead of boiling them, I will just fry them unless someone else has a good suggestion. I use raw chicken so my only concern would be getting the meat thoroughly cooked. But everything else was good!