I disagree with other users who found the potstickers to be doughy. The key to avoiding this problem is to go thin on the dough (if you notice, in restaurants the dough is only about as thick as two pieces of cardstock). I also steamed them instead of frying them at all. The filling is fabulous and my husband loved them!

Reviewed On: Nov. 19, 2008

I took this to my mother-in-law's to impress her with my cooking abilities...and it was a hit! The filling is just perfect! I took out the bourbon and subbed in a little extra vanilla and just the barest hint of almond extract. I recommend making this in the Pie Crust IV recipe on this site. It's a sensation!

Reviewed On: Jan. 24, 2008

I've made a lot of pies before, but this crust takes the cake! Flaky and rich like a pastry, but still substantial enough to hold the filling, I can honestly say this is the best crust I've ever made! Note: I tried making one batch with some finely chopped pecans and a dash of cinnamon incorporated into the crust...worked out great and added a nice nutty flavor to my apple pie!

Reviewed On: Nov. 21, 2007