Cooking In, Lunch, Quick Post, TakeoutKerry Alaric CheeseboroJuly 14, 2012Asian, Chinese, Cooking In, crust, dim sum, dough, drizzle, duck sauce, dumpling, dumplings, filled, fried, Lunch, pork, potstickers, Quick Post, scallion, scallions, soy sauce, sriracha, stuffed, Takeout, Vanessa's DumplingsComment

Pot Stickers, For One, ...

Pork & Scallion Dumplings | Home-Fried from frozen | Vanessa's Dumplings | Chinatown, NYC

MY VERY NICE FRIEND, TOMMY was not only nice enough to invite me to join him for a very early lunch at Chinatown famous Vanessa's Dumplings, but was even more gracious to bring some back to me when I couldn't get away to go with him.

They were four of them, frozen, with instructions on how to fry them—the ones for frying are made different and are. of course, prepped and cooked differently than the ones for steaming. I won't give away the whole recipe, but they did fried up quite nicely, browning to a slight crisp on the dumpling's exterior, while cooking thoroughly through the ground pork and chopped scallion interior, which was wonderfully textured and flavored.

A simple sauce consisting of one takeout packet of soy sauce, three packets of duck sauce, and a short squeeze of sriracha, that, once mixed and drizzled over the dumplings, provided a great "poppy" compliment to the more earthy, porky flavors of each forkful.

More impelled now to make the quick-ish trip on the M15 Select Bus downtown to try them freshly served!