Potstickers & Dipping Sauces (Dumplings)

by Chef Jo Anna

We'll make these delicious dumplings that are pan-fried until brown on three sides, then steamed in a small amount of liquid. Several different folding techniques will be taught in class! These are served with dipping sauces - and we'll make those, too!

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img Duration

3 Hours

Course Details

We'll make these delicious dumplings that are pan-fried until brown on three sides, then steamed in a small amount of liquid. Several different folding techniques will be taught in class! These are served with dipping sauces - and we'll make those, too!

  • The main differences lie in their country of origin, the type and thickness of the dough, and cooking method.

  • Potstickers are the more recognizable name for Chinese pan-fried dumplings called Guo Tie, or the Japanese name Gyoza

  • These are "steam-fried" to make the bottom layer brown and crispy, while thoroughly cooking the interior. (It's MUCH easier than it sounds!)

  • In the end, one thing is certain: potstickers, wontons, gyoza, and pretty much any dumplings all fall under the "delicious" category.

  • Music Row Branch

    2000 Adelicia St., Music Row, Nashville

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