Reviewed: Jan. 14, 2008

Excellent!!! Have made these on two different times for parties and have been complimented over and over! The recipe makes a lot so I usually freeze about 1/2 on a cookie sheet then throw in a freezer bag - great to make later for dinner with a nice salad. I've both steamed in lettuce leaves and sauteed - the best method for me has been to brown in a wok type pan with cooking spray for about 3 minutes, flip them, then add about 1/3 cup of water to bottom of the pan and cover for about 15 minutes on low heat or until the water is evaporated - REALLY GOOD! Serve with mixture of 2tbsp rice wine vinegar, 1 tbsp dark sesame oil, 2 tbsp soy sauce, and two thinly chopped scallions from previous review - Thanks for this great recipe!

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jemmom

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Reviewed: Jan. 5, 2008

Mine stuck to a metal steamer. should sprayed with oil first. I pan fried the leftovers in a little oil. quite lovely.

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Six Pack To Go

Cooking Level: Expert

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Reviewed: Dec. 29, 2007

I added a little cilantro for a yummy fusion!

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Kelly T

Cooking Level: Intermediate

Home Town: Lenexa, Kansas, USA

Living In: Leawood, Kansas, USA

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Reviewed: Nov. 4, 2007

This is my second batch, I have been told they are better then restraunts. I do use abit less cabbage then called for. A good dip I make (after lots of trys) is equal parts soy sauce and rive vinagar, a spash of sesame oil, pinch of pepper flakes, (garlic, and ginger is good in it to)

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Laura75

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Reviewed: Oct. 23, 2007

These are great!!! I made them just as they are listed. My family just loves them and I have made them many times.

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bdodds

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Reviewed: Oct. 21, 2007

This recipe is great as is! I did add a few shrimp and threw them in a blender with the rest of the mix for different combination and it came out well. The flavor is great. I made my own sauce by combining soy sauce, white vinegar, a little mirin, a little sesame oil, some chopped spring onion, a little fresh ginger and a sprinkle of sesame seeds. Basically I just used what I already had from the recipe plus a few other items I had on hand- It was delicious!

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Hungry Hannah

Cooking Level: Beginning

Living In: Providence, Rhode Island, USA

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Reviewed: Oct. 1, 2007

OMG! this is the best recipe ever

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sophie the coolest

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Reviewed: Jun. 9, 2007

I really liked this recipe. Did not add cabbage, but no one knew anything was missing. They were quite flavorful and relatively easy to make. My daughter (5) helped seal the wontons into triangles and our entire fmaily devoured them. We definitely enjoyed the ones we steamed (80%) over the ones we fried in peanut oil.

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Buddy Creech

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Reviewed: May 4, 2007

I made these and both myself and my husband thoroughly enjoyed them. However, they are quite time consuming and more than a little messy, hence the 4 stars. However, will definately make again.

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BIGWIG

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Reviewed: Apr. 11, 2007

Made this for Chinese New Year and it was a HUGE hit. I ommitted the ginger since some family members have allergies to it and it was still delicious. I had a lot of the mixture leftover since I chose not to make all 100 and it froze beautifully and made more awesome dumpings the next weekend. This is a keeper!

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umich91

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2007

excellent at app or meal

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ktchup

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Reviewed: Feb. 19, 2007

these were wonderful!!! we did them steamed and fried - we preferred the steamed but both worked well!!

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SDAVISSON76

Cooking Level: Intermediate

Living In: Iowa City, Iowa, USA

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Reviewed: Feb. 18, 2007

wonderful! outstanding! These are the best dumplings I have ever had in my life. I would eat them everyday if I knew that I would eventually get sick of these. They are awesome!! we used bok choy for the chinese lettuce and they were delicous. we will deffinatly make again. We made them for the Chinese New Year. we dipped it in 1 tb hoisin, 1 ts miran and 1 ts soy sauce. so good!

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Feb. 5, 2007

What a fantastic recipe! I folded the wonton like a crab rangoon wrapper and fried it like a potsticker instead of steaming. I also substituted regular cabbage and peanut oil. Serve dipped in Hoisin sause and it is very tasty! If you run out of wrappers, stir fry the remaining pork and serve over lo mein noodles.

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takeahike31

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Reviewed: Jan. 22, 2007

These are amazingly good! I used ground turkey because my sister was visiting and she doesn't eat pork. While still very good, ground turkey will leave a little bit of "turkey" aftertaste, so I can't wait to try them with pork! I used a bag of angel hair coleslaw mix for a cabbage short-cut and that worked very well. We boiled our dumplings in salted water for five minutes and they were fabulous--didn't need to be fried at all! (A Chinese friend of ours from Beijing introduced us to this low-fat alternative!) For a dipping sauce we used 2 T. soy sauce, 1/2 t. vinegar (rice vinegar is best but all I had was white vinegar) and a drop of sesame oil. After boiling all the dumplings we added sliced green onions to the water and served it as a light broth soup alongside the dumplings (also traditionally Chinese). Four of us easily ate all of the dumplings as the main dish. An amazing dinner!

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Full-time Mom

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 11, 2007

I liked these a lot. I had trouble freezing them to use later. They all stuck together and cooked up as one big blob. We used a citrus flavored soy sauce for dipping.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Nov. 14, 2006

This recipe is AMAZING! My fiance and I spent an afternoon making these and we even doubled the recipe. We made half with ground pork and half with ground turkey and they both taste equally as good! We only steam about a dozen at a time and the rest we keep frozen for another night! This one will definitely stay in the recipe box!!! Thanks!!

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Lindsay

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Reviewed: Oct. 26, 2006

These were so unbelievably good, I really couldn't believe I'd made them myself. Like another reviewer, I fried them in a little bit of oil (peanut), but other than that, I followed the recipe exactly. Outstanding! Thanks so much, Lorna!

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 14, 2006

I used ground turkey and made this recipe with half the amount called for. I doubled the garlic, ginger, and green onion. I ended up with 30 dumplings. I fried/steamed 10 and steamed the rest in the metal basket with PAM. The steamed ones came out so much better than the fried/steamed and they were so amazing. Great flavor and texture. Delicious with hoisin sauce!

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Sara

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 6, 2006

These were the absolute best dumplings I've ever tasted...so flavorful! I followed the recipe exactly except for the steaming. I used a shallow pan half full of water and cooked them at a simmer for about 5-7 min. This worked really well. I also froze the leftovers as it made way too many for my husband and I..then I just thawed them in the fridge and the tasted as good as when they where fresh cooked! Great recipe!!

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