On our new weekly podcast, two friends separated by the Atlantic take questions and compare notes on everything from charcuterie trends to scone etiquette.Listen Now
Popular on Food52
alexandra @. November 19, 2013
sheer brilliance. my favorite part of the pierogi I finally tried my hands at this weekend was the perfectly chewy dough that was seared in that delicious caramelized onion + butter in the skillet. so I'm probably with you on this potsticker dough thing. thinking Imma have to make potstickers my next item on my to-tackle-in-the-kitchen list!
student E. November 18, 2013
wonderful! i love all dumplings and these look particularly delicious! one method i've tried for cooking them is to pan fry and then add water to the frying pan and cover. helps prevent some of the splatter and you still get a good sear!
Valerie November 18, 2013
My husband make something similar with shredded pork and cabbage. Since they are a lot of work we usually make a bunch and freeze small bags of them for quick lunches later. These look tasty and I'd like to give them a try. Do they freeze well?
See what other Food52 readers are saying.