Wolfgang Puck's potsticker secrets

02/20/2007 | Chicago Tribune (tiered subscription model)

Famed chef Wolfgang Puck writes in the Chicago Tribune that he loves to celebrate the Chinese New Year with his own interpretations of classic Chinese dishes. Apart from adding a unique twist to potsticker fillings, Puck prefers to boil the dumplings in water, then heat a small amount of oil in a nonstick skillet and brown the dumplings on one side before serving.

View Full Article in:

Chicago Tribune (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX