Originally Posted by Kent Wang
Dipping sauces are not that common. Some put a teaspoon of soy sauce into the broth but that only adds a neglible amount of flavor. Not all Chinese dishes are flavorful. Like I said, an acquired taste. If you want to add more flavor, altering the filling will not help much as it's really the skin that is bland.
I prefer pan-frying but sometimes I'll have them plain for a change of pace. I rarely use dipping sauces as I think they cover up too much of the flavor; pan-frying is much more precise by only developing the flavor of the skins.
A common tradition is to gather a group, boil up a bunch, eat and half-boil the rest so that they can be pan-fried the next day. Even as a child I always preferred the pan-fried ones.
I once joined a group in making tamales which seemed to me the Mexican equivalent of the wonton social activity. I wonder if there are other labor-intensive group-labor foods in other cultures. Do you know of a French one?
Thanks for the explanation. I pan-fry my pot-stickers (the frozen kinds from Asian stores).
The first things that came to mind, as far as a group of individuals cooking together, is when a pig is slaughtered at a farm and a myriad dishes are prepared at that time (boudin, various saucisses, jambon persille, etc.). Also, in the southwest of France, people sometimes get together when making foie gras terrines, confit de canard, etc. In my family, there's nothing quite like that, except maybe when we make large quantities of tartes or jams, or in Burgundy, snail preparations (from the hunting to the starving to the filling).