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The Best Fried Dumplings in Chinatown, NYC
I think you are confusing guo tie (pot stickers) with jian jiao (fried dumplings). Jian jiao are indeed boiled, then fried. It's something people do with leftover shui jiao. True potstickers are never boiled. They are essentially steamed and fried at the same time.
Some dumpling shops in NY economize by using the same dumplings for boiling and frying, whereas in reality pot stickers and boiled dumplings (shui jiao) traditionally use a different dough for the wrapper. Wrappers for pot stickers are made from flour and warm water (to release some gluten beforehand) whereas wrappers for boiled dumplings are made with flour and cold water.
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Recently came back from Shanghai with six cans of "numbing spicy hot pot flavor" stackers from Lay's China. Also brought back corn flavored and red bean flavored White Rabbit candies for friends. Bringing home St. Viateur bagels and Chevre Noir cheese from Montreal is an annual ritual.