1. Prepare dipping sauce and set aside. 2. Heat oil in 12-inch nonstick skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until tender and liquid has ...

Most Asian cuisines include dumplings, and Chinese-style pan-fried pot stickers are among the most familiar and popular in this country. Often filled with seasoned pork and/or shrimp and vegetables, ...

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 ...

Compared to cities like San Francisco and Vancouver, B.C., which have large Chinese communities, Chinese New Year in Portland tends to be pretty low-key. Restaurants in Chinatown offer specials, and ...

Pot sticker dumplings are a traditional food for the Chinese or lunar new year because their shape looks like ancient Chinese gold ingots, a symbol of wealth. Riesling long has been a traditional ...

Cook’s notes: You can buy the square wonton wrappers and cut off the four corners to produce “round” wrappers. Oyster sauce, hoisin sauce and Chinese chili sauce are available in Asian markets and the ...

Pot sticker dumplings are a traditional food for the Chinese or lunar new year because their shape looks like ancient Chinese gold ingots, a symbol of wealth. Riesling long has been a traditional ...

I love pan-fried dumplings so much that the owner of the Asian restaurant I frequented almost weekly in college began calling me “Guo tie,” Mandarin Chinese for pot sticker. I wasn’t sure how I felt ...

Pot sticker dumplings are an easy way to add symbolic good fortune to any celebration of the Lunar New Year, which is Feb. 16 this year. Usually, a restaurant has been the place to enjoy these ...

We are at China Chef in Cotati, one of the most iconic Chinese restaurants in Sonoma County: The lights haven’t been turned on in the daytime in decades, the wall practically ooze an amalgam of steam, ...

Pot stickers were not common fare on Northwest menus when Ching Fang Hsu opened his tiny restaurant in an abandoned hamburger stand in Seattle’s Wallingford district more than three decades ago.