Reviewed: Feb. 27, 2009

These tasted great! I didn't know how long to preheat my oil and got it too hot, so they were a little too crispy, but I will definately try again. I also boiling a few of them in chicken broth and they fell apart. What I did salvage tasted super. I just need to work on this one a little more.

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cookin' good

Cooking Level: Expert

Home Town: Clarksburg, West Virginia, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 17, 2008

A bit time consuming but worth it. Very tasty. I chopped up the shrimp and incorporated into the mixture. Also used wonton wrappers and baked in a 425 oven for 18 minutes, flipping halfway through.

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AllysonKM

Cooking Level: Intermediate

Home Town: Lyons, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: Sep. 29, 2007

SO GOOD!!! The only thing I didn't add was the watercress (I couldn't find any at the grocery store). It's a little tedious but worth it. We fried some up right away and will be making wonton soup tomorrow (I made them as wontons). My fiancee actally said, "bad news honey, you're going to have to make these again"!! **It's now the next day and don't make the same mistake I did (which, in retrospect, seems rather obvious), EAT OR FREEZE IMMEDIATELY!!!! When left in the fridge overnight, I awoke to a doughy mess that ended up going down the garbage disposal! Such a shame...

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AmyinMilwaukee

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Oak Creek, Wisconsin, USA

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Reviewed: Aug. 1, 2007

Good, not fantastic.

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MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 14, 2006

Sorry, not sure if I did something wrong, but I went by the recipe, and these just did not have as much flavor as I was expecting. Pretty bland. Won't be making again.

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ABROTHERS

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Living In: Apex, North Carolina, USA

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Reviewed: Sep. 5, 2006

INCREDIBLE! I can't say enough good things about them. They were a little bit of work but SO worth it. I made 50 to feed 6 people and they were gone before I knew it. Instant favorite - even with my non-seafood eating brothers! Thanks!

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MissCait

Cooking Level: Beginning

Home Town: Lynn, Massachusetts, USA

Living In: Fitchburg, Massachusetts, USA

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Reviewed: Sep. 1, 2006

Perfecto. These have to be some of the best dumpling/wontons I have ever had. I made a triple batch to freeze the extras so I can always have some on hand to make at a moment's notice. I prefer to bake mine at 425 for 15 mintues, turning over halfway through cooking. Thanks so much for coming up with this recipe!

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Aug. 19, 2006

Perfect! Didn't fry for as long as recipe called for - but was outstanding! Thanks!

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Lisapple

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 30, 2006

These were really tasty. You don't need a lot of oil to cook them in. I also found they cooked better over medium heat rather than medium high. I made a dipping sauce to go with them and it made for a good meal!

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Feb. 11, 2006

My wife and I made these dumplings togeher and had wonderful tme with it. We used wonton wrappers and made them more like a wonton than a dumpling...but it makes no difference - they are SPECTACULAR!

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hotonpi

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Reviewed: Feb. 9, 2006

These were the best dumplings I ever had! The only thing I changed was I used a lb of pork and doubled everything else. Glad I did because they were sooo good. Also made hoisin sauce to dip. Thanks!!

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Kimbrotz

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Reviewed: Jan. 23, 2006

I would give this 6 stars if I could. This is my new favorite recipe. It is FANTASTIC!!! My husband asks me to make these constantly now. Thank you so much for this recipe! Don't change anything, this recipe is perfect the way it is!

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Carrie

Cooking Level: Expert

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Reviewed: Nov. 23, 2005

These Dumplings are irrestible and are just like ones I had in Cantonese Style Chinese Restaurant and are Excellent, These would even be better served with a spicey soy sauce for dipping. These were Awsome Vivian!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Reviewer:

Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Feb. 29, 2004

This recipe was really good. I cut down on the sesame oil from prior experience with it. (it is very strong flavored) Will definitley make it again...very easy. Used ground chicken....cause that's what i had on hand, came out great! Thanks for the recipe!

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