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Join us by eating Potstickers in May and learn more about Potstickers as other Chowhounds eat them too!
To keep things lively, focus on places where you have not eaten potstickers before and report back. Bring pictures!
Potstickers, or guotie or pan-fried jiaozi, are Chinese dumplings that are pan-fried to get the bottoms crispy, and steamed to complete the cooking. And/or vice versa. Most typical in the Bay Area are the crescent-shaped and sealed variety, but there are also examples of open-ended, cigar shaped ones.
Let's talk about overall awesomeness, as well as filling, dough thickness, and shape. In another month, we can cover pan-fried things that use leavened dough (e.g., Sheng jian bao or Shandong pan-fried dumplings http://chowhound.chow.com/topics/1002648 ).
Most orders of postickers come with distinct dumplings, but some places serve potstickers that are connected together by a crepe-like thing (e.g., Joy Restaurant http://chowhound.chow.com/topics/6113... see also http://chowhound.chow.com/topics/984889 ).