I absolutely love this recipe (as does my husband and he doesn't like Indian food). I have made it as stated and with a few subsititutions. Substitued red curry paste for the curry powder for a "spicier" version of this meal. Also, I always use coconut milk instead of cream.

Reviewed On: Oct. 30, 2009

I would have given this recipe 5 stars for taste along, but the sauce did not come out very thick. Next time I will reduce the sauce longer than stated and add more cornstarch (or use arrowroot instead).

Reviewed On: Sep. 23, 2009

I had a group of friends over last night and these were a huge "HIT"! I used gyoza skins because I really like their texture. Other than that, all the ingredients remained the same. They were easy to make the night before. I went through all the steps and then froze them as another reviewer recommended. To cook: I put them in a really large pot of water and let them cook for about 3 to 5 minutes after they floated. Served with the dipping sauce recipe also on this site.

Reviewed On: Aug. 21, 2009