Potstickers

(Frozen, but homemade, dumplings ready to be pan-fried.)

Over the years, I have written a few stories about my potsticker recipe. The recipe evolved with each incarnation as my writing skill, and therefore my ability to articulate the technique, evolved. Here is the last installment about my potsticker history. I plan on hosting a potsticker party at my home and inviting friends to get their hands in the dough and to eat these crusty, meaty fried dumplings.

Coming Home

When I left the newspaper business in July 2007, it was with an internal understanding that I would one day return to narrative writing in a renewed capacity that would reflect the life changes I've experienced in the past few years. Namely, my husband and I started a family and I quit the corporate life to explore my entrepreneurial inclinations. 

For a while, even before I resigned as the food editor at the Seattle P-I, I had wanted to write about the simple Chinese cooking that I prepare at home, which is adapted to an electric stove and, other than the wok, to decidedly un-Chinese cooking equipment. The simple dishes are almost unbelievably simple. The more involved recipes are always worth the effort and so soothing to my soul.

This blog is meant to be an outlet for me to share stories, recipes, techniques and thoughts about what I cook at home. I hope you enjoy.