Reviewed: Nov. 2, 2009

This is awesome as is. However, I like garlic and green onions so the second time I made it I tripled the green onion and the garlic and I and those I served it to thought it was even better. Also, I tried, as others suggested frying them a little before steaming them and they were good, but I don't think the extra step in necesarry. I used a variation of the sauce another reviewer recommended - 2 TBSP Soy, 2 TBSP Rice Wine Vinegar, 1 TBSP Sunflower Oil and a couple of scallions sliced up. Fantastic.

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Shad

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Reviewed: Oct. 16, 2009

These were great! I couldn't find Chinese cabbage so I used regular green cabbage and it was just fine.

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amaz

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Reviewed: Oct. 7, 2009

WOW! If I could rate this a 10* I would. This turned out VERY good. My hubby said it is restaurant quality. I used Fresh Express coleslaw mix with green and red cabbage with carrots - shredded. It worked perfect. Also, I boiled the dumplings for about 5 minutes instead of steaming. Was amazing!! I dipped in oriental dipping sauce also found of this site. I mean PERFECT! I served with the Peanut butter noodles from this site too. This could not of been a better meal!!! TIP: for your leftovers just put in plastic container...they will stick together when cooled but the next day just cover the dumplings in hot tap water for a couple of minutes and they will seperate.

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love2cook32

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Sep. 3, 2009

Very Good! I halved the entire recipe (using 1 lb pork and 1 head of bak choy). Served it with a dipping sauce I got off this site: 2 TBSP rice wine, 2 TBSP soy sauce, 1/2 tsp sesame oil, and 1 tsp minced green onion. Instead of steaming, I followed another recipe which called to heat 3 TBSP veg oil in a deep skillet, add pot stickers seam side up and fry 30 seconds, then pour 3/4 cup water on top. Gently boil 7 to 8 minutes (until water almost evaporates) then add another 2 TBSP oil. Cook until lightly browned.

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LISA1976

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 27, 2009

this was definitely time consuming for me. ( i am a beginner though and i made my own wrapper taking up most of the time) but it was worth every second i didn't have any pork and used beef instead and they were still wonderful every one who tried them loved it was great

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gamer chef

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Reviewed: Aug. 25, 2009

This was time consuming, but worth it. I ended up using two wrappers for each dumpling, because as try as I might, I could not get it to work folding just one. They kept falling apart or ripping. I was even using a teaspoon to apply the filling and it was still too much. That said, it all worked out for the best. They were yummy and very easy to make. I first fried for a few moments to brown and then added water to the pan to steam-cook them the rest of the way. We gobbled them up!

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Reviewed: Aug. 21, 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.

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CARGIRL95

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Reviewed: Aug. 16, 2009

I would try finding a wonton/dumpling skin recipe as using wonton wrappers were a bit too thin. You can also try using two sheets of wrapper instead.

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Elisa

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Reviewed: Aug. 15, 2009

Awesome tasting and very easy...will continue to make them...

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kblndngel

Cooking Level: Expert

Home Town: Brighton, Michigan, USA

Living In: Abilene, Kansas, USA

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Reviewed: Jul. 21, 2009

Very tasty and very easy to make. After about twenty I was considering a career in Dupling making. I will use this receipe again.

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Matt L.

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Reviewed: May 3, 2009

Very tasty recipe. I made one substitution. I used bok choy instead of the chinese cabbage. The recipe yielded 60-70 dumplings. I ran out of wrappers and still had plenty of filling left over. I steamed some dumplings and it came out okay. I froze the remainder of the batch. The next day I pan-fried them from frozen. I used only a bit of cooking spray, and fried 2-3 minutes until golden. I then added a cup of water to the pan and let cook for another 10-12 minutes uncovered on medium heat. The water evaporates and the remaining product was great. It was much more tastier than the steamer method. I will definitely make them again, but will pan-fry instead.

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Elisa

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Reviewed: Apr. 26, 2009

This was a delicious recipe. When making I substituted spinach instead of the Chinese cabbage, and only put in 1 1/2 cups of it in the mixture. I also added a bit more garlic. For a dipping sauce I followed the recommendation of FullTime Mom by mixing 2 T. soy sauce, 1/2 t. vinegar (rice vinegar is best but all I had was white vinegar), a drop of sesame oil, I also added a red pepper flakes. As other reviewers have mentioned these do take some time to make but if you have someone to fold while you stuff it goes much faster.

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EdPeters1

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Apr. 26, 2009

YUM! Soooooooo good! This recipe really makes a lot, so think carefully before doubling - I did, and had TONS of filling left over. Used my vegetable steamer to steam them, but some of the skins ended up sticking, so I am looking for a bamboo steamer for the next batch. Used angel hair coleslaw shred, as mentioned by others and it worked out great - also used more garlic and ginger because we love the flavour. Made the dipping sauce listed by another reviewer and it was also FABULOUS! Really made the flavour of the dumplings pop. These take some work, but it is soooo worth the time and effort.

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Gina

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 21, 2009

excellent dish! It was very easy to make.

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reesejin

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Reviewed: Apr. 17, 2009

Wow I tripled this recipe and had no Idea what I was in for. This would have easily made over 300 wontons. However I gave up after 220 and just made meatballs after that. I threw some in with the fried rice I had. Next time I will cut back on the sesame, it was a little strong even though it was tasty. I might throw in some sort of other veggie in it next time, I think it just needs a little more than the meat.

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Callista

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Apr. 7, 2009

My wife (usually intimidated by such recipes) made these and they were spectacular!

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Divabetic

Cooking Level: Expert

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Reviewed: Mar. 26, 2009

these were good...but i have had better ones...on other reviews i read people were having problems with there dumpling sticking...to fix that lay down cabbage or lettuce first and then put ur dumplings on top of that it wont change the flavor...also i used lean ground pork...and my pork shrunk...and it seemed a little dry so next time i am gonna use regular ground pork and then maybe they will taste as good as the chinese food place

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Jamie

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Reviewed: Mar. 26, 2009

Not bad. I scaled down the recipe and used ground beef instead of pork. I also bought egg roll wrappers and cut them into fourths because it was cheaper than buying the real wonton wrappers, even though they're made out of exactly the same thing. The flavor is not exactly like restaurant dumplings or the frozen ones you buy at the Asian store, which I'm trying to duplicate, but these are still good. To freeze them, I followed another reviewer's advice and put the dumplings on wax paper on a cookie sheet, not touching, and froze them until solid, then threw them in a ziploc bag. The wax paper helps, because in the past I have had problems with them sticking to the tray or plastic wrap, but with the wax paper I had no trouble at all peeling them off.

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MEDFORD63

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

Excellent recipe, changed nothing!

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annie_zerd

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Reviewed: Feb. 25, 2009

I really loved this dish!! I have never made anything like it...fun! Quite time consuming (wrapping the wontons), but worth it!! I froze most of them on a cookie sheet and then bagged them, so that I can pull them out as an appetizer any time! My husband asked me to deep fry them next time, but I think I would like it either way. They were a hit at my Asian food themed party!

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