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Best jiaozi/steamed dumplings a.k.a. potstickers?

coconut2 | Mar 8, 200806:47 AM

I love Chinese steamed dumplings, usually sold here fried as potstickers, ever since I lived in Beijing years ago. But I can never seem to find any that are as fresh as the way they were made there. Lots of the dumplings here are greasy -- maybe too much pork compared to cabbage/spinach/greens? I went all the way to San Francisco :-) to try them at a restaurant that specializes in Northern Chinese cooking, but I think they made them with lamb? Anyway, does anyone recommend the dumplings anywhere? I live in the East Bay, but I'd try them elsewhere. And if you know of any decent frozen ones, I'd try those too. (Trader Joes' Thai shrimp are my pick for now.)

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