These crescent-shaped dumplings are one of our all-time favourites. They’re called ‘pot stickers’ in North America, because the traditional and best method of cooking them results in them sticking to the bottom of the pan. Don’t worry: they’re easy to remove with a spatula, and this technique will give you a wonderful juxtaposition of crispiness on the bottom with fluffiness on the top. You’ll find the skins in the freezer section of Asian supermarkets, but do make sure they’re vegan because not all varieties are.
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