My mouth waters as I drop the ruffly little purses of delicate, meat-filled dough into the frying pan for a pot sticker taste-test. I blend soy sauce, fresh ginger and rice vinegar into a dipping ...

Many of you e-mailed asking for my pot sticker recipe after reading about it in last Wednesday's column. I didn't include it because I didn't want to run it without any supporting notes -- since I've ...

The mysterious machinations of the Chinese restaurant kitchen often seem more impenetrable than the shell of a gingko nut. Most of us, try as we might -- and despite a meticulous adherence to ...

Q. I would like to make some samosas, but have only Chinese dumpling/pot sticker dough in the freezer. Can I use those as the wrapper? — S.A., West Palm Beach A. Pot sticker dough has no shortening at ...

Prepare dumpling filling, but omit prawns and increase pork to 375 g (12 oz). Put flour into a large bowl and pour in boiling water, stirring with handle of wooden spoon or chopsticks. When cool ...

Here’s the secret to creating a variety of the most scrumptious cross-cultural appetizers and dishes: Asian wrappers. Won ton, “sue gow,” “su my” and egg roll skins, along with rice paper, are ...