Very Good! I halved the entire recipe (using 1 lb pork and 1 head of bak choy). Served it with a dipping sauce I got off this site: 2 TBSP rice wine, 2 TBSP soy sauce, 1/2 tsp sesame oil, and 1 tsp minced green onion. Instead of steaming, I followed another recipe which called to heat 3 TBSP veg oil in a deep skillet, add pot stickers seam side up and fry 30 seconds, then pour 3/4 cup water on top. Gently boil 7 to 8 minutes (until water almost evaporates) then add another 2 TBSP oil. Cook until lightly browned.

Reviewed On: Sep. 3, 2009

Excellent recipe, with some changes. 1) Left out the cherries and pineapple. 2) Used cherry brandy. 3) Doubled the red wine, OJ, and soda. Served in a punch bowl and it was demolished very quickly.

Reviewed On: Aug. 20, 2007

This has a great taste, but a bit too hot to give the little kids. My two year old took one bite and washed it down with a full cup of water. My husband would give it 5 stars because he loves hot and spicy. I like the blend of spices, but when I make it I adjust the following: use 1 TBSP flour, 1/2 tsp salt, and half all the other ingredients (except the black pepper). I also use onion and garlic powder instead of minced. Enough to make one batch of chili in my 4 quart crockpot.

Reviewed On: Jun. 29, 2007