Pot stickers, known as jiaozi in China, are a kind of meat or vegetable-filled dumpling, commonly eaten across Asia.
Great for pho beginners, this recipe is also terrific for cooks in a hurry. It involves less than 45 minutes, during which you’ll doctor up store-bought broth so it says, “I’m pho-ish.”
I’d tried lobster and fish pho at Vietnamese restaurants in the United States and was surprised (and somewhat aghast) that they simply cooked the seafood in beef pho broth. The lesson learned from those experiences was this: seafood pairs well with pho spices.
The popular sriracha sauce can be added to noodles and stir fries for a fiery kick or, as in this sticky chicken dish, to a crunchy salad.