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Long Potstickers

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Restaurants & Bars

Long Potstickers

HLing | Oct 3, 2001 04:17 PM

I don't know how else to describe these open potstickers that are longish in shape. Most restaurants use the same dough/wrapping for steamed and pan fried dumplings, which isn't the way to go really. The wrapping for steamed should be slightly thinner than the pan fried. Also, the shape for the pan fried is longish with more skin surface area for crisp. Often the top isn't sealed completely(as the steamed ones are) so that the filling gets cooked in good time.

I've had the proper potstickers only once in my 6 years here in NYC, which was a couple weeks ago in Flushing's "Yangtze River". I didn't realize how much I had missed it until then!

Anyone know else have looked for these? Any good ones in Manhattan?

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