General Discussion

Northern Potstickers vs Shanghai style?

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General Discussion

Northern Potstickers vs Shanghai style?

HLing | Oct 14, 2001 12:22 PM

I was let down last night as we went to a new restaurant for a 2nd visit, craving their thick dough-ed, longish and open on both ends, juicy over-all but cripsed on the bottom Potstickers....

It came late, after we'd finished our meal. Worst, it was not the same. The skin was too thin, the whole potsticker was crisp-ish and dry. The shape is the same except half the size. They've had a change of chef.

The hostess told me that the previous chef was from the northern part of China. The new chef is from Shanghai and worked in a 5 star restaurant. The waiter told me that other customers liked the Shanghai chef better. I wonder how many actually got to taste those juicy potstickers to do the comparision.

Now I'll have to start my search for the other kind of potsticker again. And perhaps for that chef from the northern part of China.

Any thoughts on the origin of the long potstickers? I'm going to try and dig up some old Chinese Chow books, but would love to hear what others have eaten and prefer...

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