Potstickers-- reprise

I really want to like Potstickers, it's such a great concept! But the execution is somehow falling short. The dumplings would benefit possibly from being steamed (the traditional Dim Sum ) method; then re-steamed when ordered. This would keep them moister, maybe. As it is, they are fried, then renuked. The crispy outsides completely overwhelm the filling. We tried 3 out of the 4 variaties-- they all sounded so scrumptious, but were disappointed by all. The dipping sauces are nice, but alas, still did not cover up the burned taste of the wrappers. The miso chicken noodle bowl had an awful lot of glop going on-- quite different from the clean, but multi-faceted taste you'd get at a Vietnamese or Thai restaurant. Hope they continue to try for executional improvements-- I'll keep checking.

We actually like them Crispy instead of soggy. It gives you a contrast in texture between the filling and the filling.

My wife and I stopped in for lunch one day, and the problem we had was that the potstickers were neither crispy or moist. They were hard, rubbery, and chewy. I wanted to like the restaurant, but it fell short of the mark in my book.

We live within a block or so of Potstickers. There was a flyer left on out porch last week with a coupon for a free order of potstickers or free noodle bowl. I'll give it another try, but the first trip was not good foodwise (service was fast and friendly!)

According to their "tweet" dated Jan. 8th, their Snow Day promotion is extended- you get a free order of potstickers with any order ( even a soda- their words) if you say "Snow Day" . No expiration date for this promotion is provided.

If you live nearby it might be worth a stop-by ( and report back).

Deb

We did last week. Better, but still not as great as their namesake should be. The 1st time we went soon after opening, the potstickers were either under cooked or tough. The noodle dish and sandwich were much better. This trip, the potstickers were crisper, but still uneven. Some were fine, others were burnt. The noodle dish we tried this time was good, but the toppings were so finely chopped, you could barely taste them. Apparently the potstickers are being cooked in some type of oven to order. Consistency is still a problem, I hope they get it straightened out soon - we love the concept!!

[Robin Garr]

All these complaints raise an obvious question: How much involvement does Edward Lee really have in this operation? Is it hands-on, in name only, or somewhere in between. He's outstanding, and it surprises me that he tolerates errors like that in his name.

Also curious that they're posting on national sites like Urbanspoon, Tweeting and sending out neighborhood fliers and such, but not defending themselves here.