Fuchsia Dunlop’s Xi’an Beef Potstickers (Guotie, 锅贴)
From the Streets of Xi’an Ten years after Fuchsia Dunlop’s Every Grain of Rice was published, I am still finding new things to cook from it. The recipes are just as relevant and enticing as they were when they were written, which makes it a classic in the Chinese cookbook canon. Take these open-ended beef potstickers (guotie, 锅贴), which she learned from cooks in the Muslim Quarter of Xi’an. I’ve been to Xi’an, and I’ve still never seen anything like them! I don’t know how I missed them on my...