Are potstickers actually dumplings?
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Some people say yes, some say no. What do you think?
It’s definitely not Tangyuan wearing a husband’s hat
I remember the old-style version was called \"shuijian bao\"; it was made with leavened dough. First, it was fried, then covered with a thin batter and cooked slowly. When ready, they were served in rows, with golden, paper-thin crusts that gave them their name. In reality, they were dumplings stuck together, looking beautiful and tasting great. As living standards improve, there is gradual innovation, and that’s what we see today: potstickers and dumplings. :)Oh oh, I was talking about things in the northeast; I’m not sure if it matches this.
The times are advancing, and culture is being passed down