Chicken Potstickers are a personal favorite of mine but, just so you know, I am NOT a “foodie”. I leave that to the experts. However, when I come across something I want to pass along as a great thing to eat, I’m gonna do it! So, Taipei is a brand of food. Without a doubt, one of my favorite styles of food is Oriental. I know, in the era of all things PC, we can’t use that term anymore. I hear we’re supposed to say “Asian” now. In my opinion, that’s inaccurate. Asian can be India, Pakistan or any other place in that part of the world. Seems silly to me but ok.
Taipei has some “ok” food, not all of it suites my palette, but the Chicken Potstickers are awesome! They sell frozen. You can serve them 2 ways: deep fried or soft. There is also an in between, lightly fried. I like them in all of the aforementioned configurations. The directions are clearly marked on the package so you can’t technically mess it up. Click here for the official Taipei Chicken Potsticker page, complete with directions, nutrition info and ingredients. I usually take out the dipping sauce and put it in an airtight container and store it in the refrigerator. Once the potstickers are cooked I can dip it in the cold sauce and it cools off faster.
One thing that I like about them is that they aren’t tiny. They are actually good sized. Pretty much the same as you would get at any Chinese restaurant. It’s also a fast snack. Just pop them in the microwave for a few minutes and you’re eating. The restaurants serve them as an appetizer … for like, $4.99 and up. Yikes. AND only get 5 or 6. Good grief. I can buy a huge bag with approximately 20 pieces for $6.98 at Walmart!
Some of you may have heard them called dumplings. Since I’m an SEO, and I have to know what I am talking about, I did a search and found this article:
Difference Between Dumplings and Pot Stickers
Asia produces some of the most well-known dumplings, including won tons, pot stickers and gyoza. The term “dumpling” can refer to just about any cuisine’s version, but pot stickers are a type of Chinese dumpling distinguished by a specific method of cooking.
The pot sticker appears on most Chinese-American menus and can be purchased in the freezer section of many American grocery stores. They may have their origins in a happy accident, in which a chef who intended to boil dumplings left the liquid on the stove for too long and found crisped up dumplings stuck to the sides of the wok.
The pot sticker starts in the same way as another popular and traditional type of Chinese dumpling, called the zhao ji in Mandarin. This dumpling features a dough made with wheat flour that is then stuffed with minced meat or vegetables. The method for cooking the zhao ji varies — you can find it fried, steamed or boiled. Pot stickers, though, have a specific preparation method.