It’s an understatement to say that David Dresner loves potstickers. He’s even themed a restaurant around his passion, naming it after the cooking procedure (steamed, then pan-fried crispy on one side). By exploring different components—in dough, filling, edge, and sauce—Crispy Edge offers a dozen globally inspired variations in such unusual combinations as turmeric dough with chorizo-date filling, garlic-herb with Buffalo chicken, and almond with mascarpone and cherry (for dessert). Then come the ancillary pairings: potstickers skewered into leaves of spicy mini bok choy, kebab-ed alongside a soup, and scattered atop entrées like ornaments. Bring it on home with the Flintstone, a “Stickerbob” teetering atop a slab of St. Louis–style ribs. 4168 Juniata.
This article was originally published as part of St. Louis Magazine’s June 2018 issue.
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