{"id":18276,"date":"2011-03-12T09:57:12","date_gmt":"2011-03-12T14:57:12","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=18276"},"modified":"2011-03-13T23:13:35","modified_gmt":"2011-03-14T03:13:35","slug":"napa-cabbage-pot-stickers%e6%9d%b1%e6%97%a5%e6%9c%ac%e5%a4%a7%e9%9c%87%e7%81%bd%e3%83%bb%e7%99%bd%e8%8f%9c%e9%a4%83%e5%ad%90","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=18276&lang=en","title":{"rendered":"Napa Cabbage Pot Stickers
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\"\"<\/a><\/p>\n

Napa Cabbage Pot Stickers <\/strong>
\nDinner February 25, 2011<\/em><\/p>\n

Perfectly cooked pot stickers. I’m so proud of myself (lol). In my opinion, a perfect pot sticker should have a crispy bottom, the rest of the wrapper should be moist, and the filling should stay juicy. Just like these! I haven’t really mastered the skills yet, and I can cook them this nicely probably once in five times… Other four times the wrappers tend to stick to the frying pan… I know these are called “pot stickers” but it’s not fun when that actually happens!<\/p>\n

Napa cabbage pot stickers: wrappers, napa cabbage, garlic, ginger, ground pork, ground beef, soy sauce, salt, pepper, sesame oil, salad oil, water<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

\u6771\u65e5\u672c\u5927\u9707\u707d\u30fb\u767d\u83dc\u9903\u5b50<\/strong>
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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Napa Cabbage Pot Stickers Dinner February 25, 2011 Perfectly cooked pot stickers. I’m so proud of myself (lol). In my opinion, a perfect pot sticker should have a crispy bottom, the rest of the wrapper should be moist, and the filling should stay juicy. Just like these! I haven’t really mastered the skills yet, and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,7],"tags":[],"class_list":["post-18276","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18276"}],"version-history":[{"count":31,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18276\/revisions"}],"predecessor-version":[{"id":18719,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18276\/revisions\/18719"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}