It's been too long since this has happened!
Guo Tie, or potstickers, whatever you want to call them, are pretty delicious. Dumplings that are fried on the bottom, one of the many reasons why I got so fat in Shanghai and thus, not a regular feature in my current diet. Third time since I've been in Taiwan perhaps?
These particular specimens are pretty near perfect, golden brown, crunchy on the bottom but chewy on top, yummy pork filling. Plates and plates were going out of the kitchen, big plates. How do these little people stay so svelte when they eat this way?
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