I just posted to the general board regarding a potsticker recipe and thought I might as well post here: In many Chinese-American dumpling and soup recipes I've encountered the suggestion is to substitute dry sherry for xiaoxing wine. Asian grocery airhead that I often am, I forget to ascertain their assumed stores of Xiaoxing wine. At Sam's Wine and Spirits recently, on a whim, I asked after Xiaoxing only to recieve blank stares and a half-hearted gesture towards the fortified wines and sake. They actually had no idea what I was talking about. All I know of Chinese wine is it's efficacy in Chinese cooking. Maybe Sam's doesn't carry it because it's too obscure as per drinking not cuisine. Maybe its a ridiculous blindspot. Any thoughts? I'm insatiably curious as to the difference between bathing my pork mixture(for dumplings) in Xiaoxing vs. sherry.