Reviewed: Aug. 17, 2011

These were fantastic. I only used 1 lb of ground beef and used shredded cole slaw mix. The kids had a blast helping me make them too. I sauteed them in batches in a tiny bit of sesame seed oil after boiling. I can't wait to reheat my leftovers the same way, I'm sure they'll taste just as good.

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Reviewer:

lovetocook

Cooking Level: Intermediate

Living In: Lapeer, Michigan, USA

Reviewed: Jul. 28, 2011

I have been making this recipe for many years and it is easily adaptable to personal tastes and "stuff" you have on hand. Sometimes I boil them but mostly I fry them in a little oil and then pour in 1/3 cup chicken broth, cover and let steam until the broth is gone. I have always called them pot stickers except they don't stick because I use a nonstick pan.

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Reviewer:

Larry Hensley

Cooking Level: Expert

Home Town: Knox, Indiana, USA

Living In: Pensacola, Florida, USA

Reviewed: Jul. 4, 2011

very flavorful, I will make this again

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Reviewer:

Kitty

Reviewed: Jul. 4, 2011

This was too bland.

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Reviewer:

AliciaS

Reviewed: May 18, 2011

I can't get enough of these! I don't eat red meat so I substituted ground turkey for the beef. I also added teriyaki sauce to meat mixture after letting it marinate. I seasoned the water with a very generous amount of salt, onion powder, soy & teriyaki sauce to make a dumpling soup. It took everything to keep me from eating the whole pot to myself! I must say, I forgot to add the egg so my dumplings fell a part a bit so hopefully when I remake these, the egg doesn't affect the taste.

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Reviewer:

foodpassion

Home Town: Baltimore, Maryland, USA

Living In: Las Vegas, Nevada, USA

Reviewed: May 4, 2011

we deep fry them and they are a hit with the whole family

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Reviewer:

Julie C

Cooking Level: Intermediate

Home Town: Falmouth, Massachusetts, USA

Living In: North Troy, Vermont, USA

Reviewed: Feb. 27, 2011

I made this twice- one batch without any changes, the second with a lot of changes- and both times I didn't care for it. If I could give this recipe 1/2 star I would. I have eaten a lot of dumplings in my life, and this recipe tasted nothing like any dumpling of any Asian culture I have ever had. In my second batch my modifications included adding ginger, garlic, more onion and onion powder. I added spices of all sorts, testing one dumpling at a time to see if my new mixture of spices improved the taste. Though my attempts to alter this for the better did greatly improve upon this recipe, the dumplings still tasted bland and unappetizing. The next night I made dumplings using a different recipe from another website and it actually tasted delicious. I was gravelly disappointed with this recipe, to say the least.

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Reviewer:

kstout

Reviewed: Dec. 9, 2010

I thought this recipe was not very traditional at first, since dumplings are typically made with pork and shrimp, but these were a hit! The most requested dumpling from my non-Asian friends, these make great pot-stickers. This recipe makes at least 125 dumplings, so scale back if needed. I like to make them with round dumpling skins, not the thin, square wonton type skins, and freeze them on a plate. When ready to cook, just take them out of the freezer and put them directly into a pan with about a tablespoon of oil and 3/4 to one cup of water. Cover and cook on med-high until water is mostly evaporated, then remove lid and fry on both sides until nice and crispy.

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Reviewer:

LaylahCA

Reviewed: Oct. 24, 2010

Oh my gosh! I was so proud of myself after making these! I had never bought wonton wrappers before and had to ask a friend where to find them. They were in the cooler section of produce. I followed the recipe exactly. I may try this with some spicy pork next time. I had about 30% left over filling, so I just froze it for next time I want to make these. Labor intensive on the prep, but worth the finished product. You really need a dipping sauce with this - I just whipped up some soy, sesame oil, and hoisen sauce to dip and that worked great. I prepped the dumplings and made the mistake of stacking them all on a plate before being ready to boil them. Some got stuck together. I had the same sticky problem when I boiled them and put them on a platter to serve, some stuck together. I would add just a little oil to them upon removing from being boiled so they won't stick. When prepping I just need to make sure they are only in one layer so they don't stick together. I see others fried them in oil after cooking and I agree that seems like it would be a tasty alternative.

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Reviewer:

LittleBird75

Reviewed: Aug. 25, 2010

I thought the filling was a little bland so I for sure had to have some sort of dip with the dumplings. Everyone was very impressed to see hand made dumplings so I will for sure be making these again. Although it was time consuming. If you really like doing everything from scratch try the Wonton Wrapper Recipe here on allrecipes. I used it for these dumplings and I would definitely use it again.

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