potsticker places in chicago tribune

not sure if you all caught it, but today's (thurs) food section in the tribune had a search for best potstickers:

http://www.chicagotribune.com/entertainment/dining/chi-0601250315jan26,1,4457610.story?coll=chi-ent_dining-photo

won kow was #1. ed's potsticker house... didn't fare so well.

Bill Daley used the expression, "porky goodness"?

My opinion of the man just slipped into negative territory.

E.M.

They didn't check out LTH, Moon Palace or Shui Wah, all of which produce some very fine examples of Pot Stickers. I've got to agree with them about Ed's though. Although Ed's Potsticker House is one of my favorite restaurants, I'm not a fan of their namesake potstickers.

I saw that in the trib today too. I was pretty disappointed in the breadth of places. How did they come by their list of nominees? Plus what about more non-chinese places that serve potstickers? No history, cultural references, availability of frozen potstickers in markets and no recipes. I think I am spoiled by this forum!

However they do ask for suggestions at the end of the article.

I thought it was a bit unfair that they judged some of the restaurants on take-put potstickers. They admit to eating them out of "unvented styrofoam containers". To me, a pan-fried dish should be judged fresh from the kitchen. Especially by a food critic. But, I'm biased (I love Mei Shung's potstickers and I thought they got short shrift).

stevez wrote:They didn't check out LTH, Moon Palace or Shui Wah, all of which produce some very fine examples of Pot Stickers. I've got to agree with them about Ed's though. Although Ed's Potsticker House is one of my favorite restaurants, I'm not a fan of their namesake potstickers.

I have to concur on this one. Noodle dishes? Yes! Cumin lamb? Double yes! Namesake potsticker? Err, uhh ... hmm. Treading the wrong side of the line between "unique" and "wrong"; it's a problem with the recipe, not the execution; I get the feeling they are making them just the way they are intended to be made -- but that is the source of the problem.

Anyway, on a more constructive note, the potstickers at Friendship Chinese are fantastic. Sadly, Alan stopped some time ago making his other fantastic dumpling varieties (the chive and especially the chicken were amazing), but the potstickers remain. The wrappers have the ideal blend of chewiness and delicate tenderness; the filling has a nice load of scallions and spice; in a word, "yum."

Kitchen Monkey wrote:I saw that in the trib today too. I was pretty disappointed in the breadth of places. How did they come by their list of nominees? Plus what about more non-chinese places that serve potstickers? No history, cultural references, availability of frozen potstickers in markets and no recipes. I think I am spoiled by this forum!

However they do ask for suggestions at the end of the article.

Hi everybody. The list was never considered to be the last word on potstickers, that's why we're inviting readers to send in suggestions like some of yours above so we can do a second (and maybe a third, etc.) round of tasting. there is a method to our madness sometimes.
Also, we had more of the history and cultural implications of boiled (and panfried) dumplings in Wednesday's Good Eating cover story, which was referred to in Thursday's piece. Space being what it is, no sense repeating the same stuff.
And.....
I'm sorry Erik M. didn't like "porky goodness" but, you know, the phrase works. And how often do you ever get a chance to write it? LOL.


Bill Daley
Chicago Tribune

billdaley wrote:I'm sorry Erik M. didn't like "porky goodness" but, you know, the phrase works. And how often do you ever get a chance to write it? LOL.

It's all good, Bill. Really.

It's a peeve of mine, that is all.

As a seven year veteran of Chowhound (and now LTH), I could track for you (with great accuracy, I might add) the origins of that expression. And, I will say that it grated on my nerves the very first time that I heard/read it. I have been anxious for folks to move on for quite some time.

E.M.

At least in my (Chinese) family, there were two different types of pan fried dumplings. There is the kind, described in the article, where you take an already boiled dumpling and pan fry it. I don't know quite what the term is but I don't think of it as guo tie. I'd be a little surprised if the family interviewed in the article did.

A proper guo tie is, in my view, pan fried from the start, with enough water in the pan to steam them first, and then crisped up in the pan after the water evaporates. I think guo tie should be elongated, with open ends at either side, although I will allow that there can be differences about this. I have yet to find this version anywhere in Chicago. Any suggestions would be greatly appreciated. The one time I tried Ed's version, it was long in shape but oddly wrapped (like a spring roll) and I didn't particularly enjoy either the wrapper or the filling.

Erik M. wrote:

billdaley wrote:I'm sorry Erik M. didn't like "porky goodness" but, you know, the phrase works. And how often do you ever get a chance to write it? LOL.

It's all good, Bill. Really.

It's a peeve of mine, that is all.

As a seven year veteran of Chowhound (and now LTH), I could track for you (with great accuracy, I might add) the origins of that expression. And, I will say that it grated on my nerves the very first time that I heard/read it. I have been anxious for folks to move on for quite some time.

E.M.

It's all good. LOL. My daughter always says that.
The origins of porky goodness sounds interesting. Let me know where it started...pm if you have to so the thread stays germaine.

ChrisH wrote:At least in my (Chinese) family, there were two different types of pan fried dumplings. There is the kind, described in the article, where you take an already boiled dumpling and pan fry it. I don't know quite what the term is but I don't think of it as guo tie. I'd be a little surprised if the family interviewed in the article did.

A proper guo tie is, in my view, pan fried from the start, with enough water in the pan to steam them first, and then crisped up in the pan after the water evaporates. I think guo tie should be elongated, with open ends at either side, although I will allow that there can be differences about this. I have yet to find this version anywhere in Chicago. Any suggestions would be greatly appreciated. The one time I tried Ed's version, it was long in shape but oddly wrapped (like a spring roll) and I didn't particularly enjoy either the wrapper or the filling.

I pan-fry from the start at home but I tend to let them begin browning before putting the water in for steaming just so that crispness will really come through.

But if you ever say "chocoriffic," we're comin' for ya.

I noticed Mike Sula referred to Ed's Potsticker House's eponymous dish as being filled with "porky goodness" in this week's reader, as well. Are Bill and Mike coordinating now?

gleam wrote:I noticed Mike Sula referred to Ed's Potsticker House's eponymous dish as being filled with "porky goodness" in this week's reader, as well. Are Bill and Mike coordinating now?

LOL! Gee, that's coincidental. Believe me, I wrote "porky goodness" nearly two weeks ago.
Bill

ChrisH wrote:I think guo tie should be elongated, with open ends at either side, although I will allow that there can be differences about this. I have yet to find this version anywhere in Chicago.

can you explain "this" further? are you talking about the "elongation"? or the open ends?

guo tie, if done properly, should seal in the juices from steaming within the skin. when bitten, juices come flowing out much like xiao long bao... open ends would promote drying of the entire dumpling...

based on above description, there is no proper guo tie as far as i know in this town - someone correct me if i'm wrong - much less the the cigar sticks served at Ed's (which, btw, tastes worse than pan frying Wei Chuan frozen dumplings) ..

By "this" I meant open at both ends. See, e.g., the description below, which largely accords with my thinking:

http://eat.tanspace.com/archives/2002/09/

I take the point about losing juiciness when they are not sealed, but it's not a big issue if they are not overcooked. It's not meant to have a lot of juice like xiao long bao anyway. One advantage of not sealing is for the flour crust. (Typically, at least in my experience, there is some flour scattered among the guo tie, which forms as nice crust as everything cooks.) By leaving unsealed, some of the flavor from the filling mixes in with the flour crust. Frankly, I don't know if that's why it's done; it's just how I remember it.

But as I have also come across ones that are long and sealed, I can see that it may be a regional thing. I also second the recommendation above of the "potstickers" at Friendship. They're not authentic, but they are pretty tasty.

gleam wrote:I noticed Mike Sula referred to Ed's Potsticker House's eponymous dish as being filled with "porky goodness" in this week's reader, as well. Are Bill and Mike coordinating now?

billdaley wrote:LOL! Gee, that's coincidental. Believe me, I wrote "porky goodness" nearly two weeks ago.

For the record, the Ed's Reader blurb was written about a year and a half ago. I'm pretty sure I hadn't ever seen that descriptor on Chowhound before, but I trust Erik will provide a detailed citation.

Bill, you mind me kiping "nice pleats" sometime? I like it.

Mike

m'th'su wrote:

gleam wrote:I noticed Mike Sula referred to Ed's Potsticker House's eponymous dish as being filled with "porky goodness" in this week's reader, as well. Are Bill and Mike coordinating now?

billdaley wrote:LOL! Gee, that's coincidental. Believe me, I wrote "porky goodness" nearly two weeks ago.

For the record, the Ed's Reader blurb was written about a year and a half ago. I'm pretty sure I hadn't ever seen that descriptor on Chowhound before, but I trust Erik will provide a detailed citation.

Bill, you mind me kiping "nice pleats" sometime? I like it.

Mike

:

It's yours!

m'th'su wrote:For the record, the Ed's Reader blurb was written about a year and a half ago. I'm pretty sure I hadn't ever seen that descriptor on Chowhound before, but I trust Erik will provide a detailed citation.

Here is a clue.

I am otherwise here to suit myself.

E.M.

HI,

Until Erik went back to RST's post, I thought 'porky goodness' phrase had originated (only in the context of CH-LTH boards) with Seth ... so we have Zim to thank!

Bill Daley wrote:Let me know where it started...pm if you have to so the thread stays germaine.

Tight insistence of laser focus dialogue is a Chowhound characteristic. LTHforum drifts into tangential conversations almost always keeping on the general target of food. So a discussion of 'porky goodness' within a dumpling thread is what keeps people readng everything to avoid missing anything!

Regards,

Cathy2 wrote:Tight insistence of laser focus dialogue is a Chowhound characteristic. LTHforum drifts into tangential conversations almost always keeping on the general target of food. So a discussion of 'porky goodness' within a dumpling thread is what keeps people readng everything to avoid missing anything!

I relayed all pertinent information to Bill via p.m., yesterday afternoon.

E.M.

Cathy2 wrote:HI,

Until Erik went back to RST's post, I thought 'porky goodness' phrase had originated (only in the context of CH-LTH boards) with Seth ... so we have Zim to thank!

C2,

I also thought it was Seth, does this mean Zim 'coined' TendonTastic and Tendonific as well?

Personally, I like Ed's potstickers, they are crisp and Ed's has a pretty good table chili oil. Which meet two of my basic pot sticker, or most foods for that matter, requirements.

Ed's House of Potsticker


Also had, in addition to Salt and Pepper Tofu really good pot stickers at Hoang Thanh yesterday. Potstickers were nicely crisp on one side, tender on the other, with a good, though not great filling. What elevated these particular potstickers was the in-house made pot sticker sauce, hint of sweet, slightly viscous, really good flavor.

Hoang Thanh Pot Stickers


I like Chiu Quon Bakery's, a few doors East of Hoang Thanh, potstickers as well. Dough is thick, chewy, crisp, with a nice hit of ginger to the filling.

Chiu Quon Bakery Potstickers


Enjoy,
Gary

Hoang Thanh
1129 W Argyle
Chicago, IL 60640
773-271-7328

Chiu Quon Bakery
1127 W. Argyle
Chicago, IL 60640
773-907-8888

Ed Pot Sticker House
3139 S Halsted St
Chicago, IL 60608
312-326-6898

Bill, I'm only disappointed the whole term "fried porky goodness" wasn't used. Though I doubt I'm the first to use that turn of phrase those interested in its etymology on chicago food boards can see the offending post here.

in looking back on that post, and since Cathy already sanctioned offtopic diversions a coupla/thoughts questions come to mind - I never have tried the cabrito borracho has anyone else?

also in discussion with a puerto rican friend I found out that often on the island yautia would be used for the shell of the alcapurria rather than plantain for their better texture. I'm not sure I've ever eaten yautia but would be interested to try - does anyone know of alcapurria around town made with yautia or better alcapurria made with plantains.

btw,
Erik I'm kinda honored that i somehow kinda originated a "pet peeve" of yours

zim wrote:btw,
Erik I'm kinda honored that i somehow kinda originated a "pet peeve" of yours

Listen, man, we are still pals in my book.

My issue is not with you, nor has it ever been. Instead, my issue is with the abuse/overuse of the expression.

I prize originality, and you've got it in spades.

E.M.

P.S. That disc burns. Thanks!!

For me, I don't like going to a restaurant ordering and paying for something I can get or make myself for cheap... and in this case, it would be potstickers.

I've ordered these in the past from restuarants only to be so disappointed when the check comes.... $4.95 for a small plate of these?!

For that amount, I can get a decent bag of them and prepare them myself... or for a few dollars more, get the ingredients, make bags of them and freeze to eat later.

I have yet to find the uber-potsticker worth paying for at a restaurant... JMO.