Reviewed: Mar. 27, 2009

Yum! I halved the beef, cabbage, carrot and onion, but kept the rest of the ingredients the same (accidentally). Turned out with a good amount of seasoning (but maybe a bit too much oil - my fault since I was supposed to half it). I should have made the whole batch, there were no leftovers except two measly dumplings for lunch the next day!! I tried to pan fry a few right after boiling, but that didn't work so well. I'll probably need to boil ahead, chill, and then pan fry before serving. I served them with "Oriental Dipping Sauce" and "Quick Chinese Style Vermicelli," both from this site, on the side. I also added a few drops of hot sauce to spicen up the filling, may do more next time. Thanks for the recipe!

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KESELOFF

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Reviewed: Mar. 25, 2009

Easy once you get the hang of wrapping them, using egg whites at the ends helps hold it together. Used cole slaw shredded mix to cut the time in half and low sodium soy sauce.

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jegetz

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Reviewed: Mar. 22, 2009

Pretty easy but took time filling. Sub'd pork for beef and browned it with onion and then added rest of ingred's also added green chilles for a little zing.

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mn

Cooking Level: Intermediate

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Mar. 22, 2009

These are much better fried. Instead of boiling them we fried each side in olive oil and they were much better.

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Lyndzi Lou

Cooking Level: Beginning

Home Town: Riverdale, Utah, USA

Living In: Midvale, Utah, USA

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Reviewed: Mar. 14, 2009

Add minced ginger into the filling. Mix 1 tsp salt with the caggage and let stand for 10 minutes then squeese the cabbage juice out of it. Mix the seasoning well with the beef first and mix until you feel the beef sticky (this make the filling texture "springy") then add other ingredients and mix well. serve the dumplings with shredded ginger soak in chinese biack vinegar. this is the way the Shanghainese serve dumplings.

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allex

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Reviewed: Mar. 12, 2009

These are amazing! I used ground turkey, added red cabbage and some minced green onion. I boiled them, then pan fry them a bit. I made the with the Oriental Dipping Sauce here. I could not stop eating these. I made like 1/2 of the recipe and used almost a whole pkg of wonton wrappers (12 oz). I will definitely be making these again!

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Mariela Does Cakes

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

AWESOME...my husband's fav. My only change: fry instead of boil in about 1 inch of olive oil -- come out crispy and yummy in just a few minutes. Tips for perfect wontons: Use mixture of water and soy sauce to moisten the wrappers before fillings -- the tops stick together better. I also make a teriyaki sauce, submitted by LINDSXLT4X4, to dip these in. "A great homemade teriyaki for this dish is 1 T. cornstarch, 1 T. cold water, 1/2 c. sugar, 1/2 c. soy sauce, 1/4 c. cider vingar, 1 clove minced garlic, a dash each of ground ginger and ground black pepper (according to taste). Simmer all together, stirring regularly til thickened." I'm telling you -- AWESOME!

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LacyBelle

Cooking Level: Expert

Home Town: Leakey, Texas, USA

Living In: Portland, Texas, USA

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Reviewed: Jan. 21, 2009

I don't know the English way of spelling it, but in Ukrainian, we call these Vereniki, and I just love them. I also make them with cottage cheese smothered in sour cream, or fried cabbage and tossed in fried onions, served as a main meal. Just happened to have the ingredients for this version and highly recommend it. Its a good recipe to make for children that don't like vegetables.

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canardlycook

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

made these tonight with only a few minor modifications. used ground turkey instead of beef, added a little mince garlic and mince ginger to the mixture. boiled them till they were done then made pot stickers out of them.... they were extremely good.. a little time consuming to make and a little frustrating when it came to "shredding" the cabbage lol. but it was very well worth it in the end.. served it with the oriental dipping sauce from another reviewers suggestion and it was so good.. i wont ever have to go to an over priced chinese restaurant to get my dumpling fix again.

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vanessa

Cooking Level: Intermediate

Home Town: Homer, Alaska, USA

Living In: Ipswich, Queensland, Australia

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Reviewed: Nov. 13, 2008

Simple and soooooo delicious. I added some garlic to the mixture just for extra flavor. Did everything exactly and they came out great. You have to spend a little time putting the dumplings together, but this is very easy to do. Thanks for the recipe. This will be done often at my house. =)

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VETTY430

Cooking Level: Intermediate

Home Town: Lake Station, Indiana, USA

Living In: Miami Lakes, Florida, USA

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Reviewed: Sep. 30, 2008

These are fabulous. I had so many compliments. People were surprised that I had made them, and that they tasted like a restraunts dumplings. I had a few as regular dumplings like the recipe calls for, but I premade these for later in the evening. After boiling them, I put them on a cookie sheet lined with reynolds non stick foil and popped them in the fridge. When we were about 15 minutes from dinner being served I put a tsp of sesame oil in a non stick frying pan and cooked them about a minute or so on each side. This warmed them up and voila instant potsticker. The other thing I did that made this so easy was to use a small bag of coleslaw mix instead of messing with so much grating. This also had the purple cabbage bits in it and made it very colorful. I did also add a bit more soy sauce and a little dribble of balsamic vinegar. Then just let it all steam until soggy. Beware this makes a ton. I used a package of wrappers that had 60 in it and still had a heaping cereal bowl of filling. People went nuts for them though and nothing was left after about an hour, as some came back for seconds and thirds. I will definately be making this again.

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liesh

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Reviewed: May 1, 2008

I, too, added ginger to mine. I also omitted the cabbage (not a fan) and used ground turkey instead of ground beef. I used the Wonton Wrappers recipe and will serve with the Oriental Dipping Sauce. Very delicious...they'll become a regular item around here!

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Dollfayce

Cooking Level: Expert

Living In: Katy, Texas, USA

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Reviewed: Dec. 4, 2007

Add shredded ginger and minced garlic. Could add heat of some sort too. Wait till water boils to put dumplings in. Could try frying in pan after boiling just until turning into pot-stickers!

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Rachel O

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Reviewed: Nov. 17, 2007

Very good...

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Oct. 14, 2007

Made these with a pound of gound beef and a half pound of ground pork. Used shredded cabbage and carrot coleslaw mix and added grated fresh ginger. Served with a sesame-soy dipping sauce, and my family loved them. Next time I'll add some minced garlic to the filling. They are time-consuming to make but not hard at all. This one's going into the keeper file. Thanks for the recipe! UPDATE: I made again with garlic added and subbed toasted sesame oil for the vegetable oil. Yummy! These are really good.

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Aug. 22, 2007

Boil these, then pan fry in a tiny bit of oil until sticking slightly to pan (thus - pot stickers!).

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Amy Luu

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Reviewed: Jun. 6, 2007

These were awesome!!! One night I noticed was, you should wait till the water is boiling to drop the dumplings in, so they take a solid shape and don't fall apart. The first half of my batch of dumplings broke apart because I put them in at them in before the water had boiled. The second batch came out just perfect because I put them in after the water had already boiled. Otherwise, this dish was delish!!

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Shar

Cooking Level: Beginning

Home Town: Brooklyn, New York, USA

Living In: Fresh Meadows, New York, USA

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Reviewed: Mar. 6, 2007

I thought these were tasty, I added some hosin sauce to the meat mixture for extra flavor

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nikki s

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Reviewed: Oct. 11, 2006

This recipe was good and easy to make....time consuming but simple. I do agree with the other reviews and this recipe does need just a little bit more flavor & doing a half pork half beef just might do the trick. Thanks for the great recipe!

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