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Origins of SFO'S Chinese Dumplings...

Panpan | Oct 31, 200102:45 AM

As someone who originates from the Asia Pacific and spent years living in China I often wonder at the strange fillings of dumplings and potstickers in the Bay area. Never have I seen so much cabbage.....In China I very rarely ate a potsticker containing cabbage...Although I am aware that certain poor regions had a history of using cabbage especially during the winter months.So how does so much cabbage manage to enter the cooking process here? Is there something about the history of preparation in the Bay area I'm not aware of?

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