Reviewed: Mar. 9, 2012

There were terrific as is! Funny thing, my husband will not eat the restaurant ones, he doesn't like them. I cannot even begin to count how many of these he ate! Thanks for sharing.

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IMSHYNOMORE

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Reviewed: Feb. 14, 2012

I eliminated the egg and modified the dipping sauce which was too salty even with a reduced sodium soy sauce. The first time I made these they turned out well, but the pork mixture was a little fussy to put and keep in the gyoza wrap. After I cooked the pork, the second time, put the pork into a bowl then added all the remaining ingredients while the pork was warm, and this made the handling of the mixture easy to work with. I also used half and half vegetable oil and sesame oil when cooking to give it a better flavor; which it did. I had fresh ginger in the fridge, so I finely a few TBS as well, and it added a nice touch. Thanks for the recipe.

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Reviewed: Jan. 30, 2012

Awesome! Made this for my French family and they love, love, loved it. I substituted chicken for pork, and added ginger and garlic as others suggested. Will be making again, thank you!

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saraarod

Reviewed: Jan. 10, 2012

This was a great base recipe. I adapted it to be vegetarian, and it pleased both myself and my meat eater boyfriend.

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crazybaker17

Reviewed: Jan. 8, 2012

I loved these and will make them again. I had never made them before and found that folding the wonton wrappers to be a little tricky. In the end, just know that they do not necessarily have to look perfect, they just have to be sealed really well. A lot of work but definitely worth it. (I added about 2 T. of finely chopped ginger).

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Candy Cane Child

Cooking Level: Beginning

Reviewed: Dec. 30, 2011

The smell of those vegetables cooking in that sesame oil filled the house and was so good!! After reading some of the other reviews, I added some grated ginger which was a good addition. I also added some chopped up mushrooms. Delicious with the dipping sauce, and a tasty way to eat lots of vegetables!

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Ezara

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Nov. 25, 2011

I have my own recipe for the dipping sauce, but the gyoza themselves were fantastic! A new thanksgiving tradition! Next time I'll have to make fewer so people are still hungry for turkey.

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Trinity

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jul. 24, 2011

I thought that with so few ingredients there was no way these could be good. I was surprised. The addition of the sesame oil makes all the difference. I froze a whole bunch of of them so I can have them whenever. I found that cooking them in peanut oil was a good idea after I set off the fire alarm. Also be sure and have the cover to the ready to immediately put it on top.

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eggnog queen

Cooking Level: Intermediate

Reviewed: Jun. 25, 2011

I took advise from other reviewers. I grated the carrot and cabbage. For ground pork, I cook pork chops in the oven for 2 hours at 300 degrees with some water and sesame oil. It was very tender and easy to puree in the blender. The filling was a bit bland, so I added a bit of soy sauce and sesame oil. I did not cook the filling before constructing the dumplings. They turned out perfectly! A lot of work, but worth it!

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ApronStrings

Cooking Level: Beginning

Living In: Portland, Oregon, USA

Reviewed: Jun. 15, 2011

These make a great meal or snack! I make my own wrappers with flour, water, and a bit of salt. Last time, I chose to fill mine with what I had on hand at the time: ground turkey, fresh chopped onion and spinach, frozen peas, and seasonings (salt, pepper, garlic, etc). They were delicious and hard to put down! Even my dad wanted more. Great portable food. I just wish they could be a little less greasy!

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