I love the more “typical” pot stickers — when we lived in Bloomington, there was a restaurant (Mark Pi’s) that had fantastic pot stickers about the size of… say, half a fist?… and they were always browned nicely on the bottom. NOM NOM NOM! It does seem like the fancier/more mainstream a restaurant is, the less likely you are to get really good pot stickers!

Potstickers should have at least the bottoms browned, though I like to do a little browning on all three sides because I like more crispiness. I usually find potstickers at “Asian” restaurants (as in fancy Asian-style American restaurants (PF Cheng’s, etc.), rather than more authentic Japanese or Chinese restaurants) to be pretty disappointing (as in, not browned at all).