Why do they call asain dumplings.."pot stickers"?

Question

at TGI Fridays their called pot stickers, but at Ruby Tuesday their called asain dumplings??? why the nickname???

Answer 1

EVERYBODY IS RIGHT !!!

Except that it isn't because they "tend to stick to the bottom"...etc

It is because if prepared correctly, they are supposed to absorb the pan liquid and to caramelize on the bottom to add a flavor element while keeping the just right texture of the steamed dumpling on top...

Its a balancing act that takes practice to make perfect, like a lot of Asian food... that seems to be so simple. That is why there is such a disagreement between critics on who makes the best "pot stickers" etc!!!

Answer 2

Ya both Desi Chef and Lindata are correct. There are a lot of different types of Asian dumplings. The non pan-fried ones are normally cooked in soup. Some people even deep-fried them. But note that the skin of these dumplings do varied somehow for the way that are going to be prepared.

Answer 3

i love those things!!

Answer 4

The story supposedly is that an Emperor's cook forgot about some dumplings he was cooking, and they had stuck to the pot.  He panicked, and poured water in the pot to try to loosen them.

He wound up with a soft steamed dumpling with a crispy bottom, which the Emperor absolutely loved when it was served to him.

Basically, it's because they stick to the pan.

Answer 5

Pan-fried on the bottom and steamed on top, the dumplings are called potstickers because they tend to stick to the bottom of the pan.  

They are also referred to as Peking Ravioli!

Answer 6

because the next day when they come out they stick to the pot, and you have to flush 3 times to get it to go down

Answer 7

because they tend to stick to the pan

Answer 8

because they stick to the pot.

Answer 9

I think its because you cook then in a little water and oil until they begin to brown and stick to the pot.  The again they are Asian and they are dumplings.  (Not all Asian dumplings are pot stickers however...go figure!)