Potstickers: meaning, definitions and examples
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potstickers
[ ˈpɒtˌstɪkərz ]
food dish
Potstickers are Chinese dumplings that are typically filled with ground meat and vegetables. They are pan-fried on one side until crispy and then steamed to cook the filling. Often served with a dipping sauce, these dumplings can also be found in variations with different fillings and cooking methods.
Synonyms
Examples of usage
- I love to eat potstickers with soy sauce.
- We ordered a plate of potstickers as an appetizer.
- My grandmother makes the best potstickers at family gatherings.
- You can find potstickers at many Asian restaurants.
Etymology
The term 'potstickers' is derived from the Chinese dish 'jiaozi,' which has a long history of being made and consumed in China, particularly during the Lunar New Year. The literal translation of 'potsticker' refers to the way the dumplings are cooked: they are first fried in a pot until the bottom is golden and crispy, then steam-cooked by adding water. The technique is thought to have originated in northern China. Over time, the popularity of this dish spread across borders, with various adaptations emerging in regions such as Japan (gyoza) and Korea. The name 'potstickers' likely became popular in the United States during the late 20th century as Asian cuisine gained more traction, particularly in urban areas. Today, potstickers are a beloved staple in many cultural cuisines around the world, enjoyed for their delightful combination of textures and flavors.