Reviewed: Jul. 19, 2004

great

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Reviewed: Jul. 11, 2004

Great taste. We cooked the filling 1st. I recommend it. I really don't see any reason to handle/risk the raw filling. I also think doubling/tripling the eggs helps (if you are pre-cooking it)

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JK

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Reviewed: Jun. 22, 2004

The stuffing was great. Peeling the wonton wrappers from the stack was a challenge and took too much time. Next time I will make the wrappers instead. I will make this again. Thanks

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fennel

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Reviewed: Apr. 17, 2004

I fried these instead of steaming them and they turned out great. Will use again. Love the taste.

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LANGSTON28

Cooking Level: Expert

Home Town: Wayne, Michigan, USA

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Reviewed: Dec. 8, 2003

I altered this recipe just a bit since I couldn't find some of the ingredients. I cooked up a lb. of minced pork, cabbage and leeks, soy sauce, ginger, garlic, and the sesame oil. This turned out to be a great filling. After cooking it all I chopped it up a bit finer so it would stuff easier into the wonton wrappers (I made these by hand using the wonton wrapper recipe from here). Got lots of compliments on these. Can't wait to do them again.

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KARINSTEPHENS

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Reviewed: Oct. 12, 2003

Excellent!!! We made these with our exchange daughter from Hong Kong and she thought they were great :) We agree! And we've lived in Hong Kong and have travelled all throughout China... this is a close bet to what you'd really eat there :)

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KIMBERLYANDKEITH

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Reviewed: Jun. 19, 2003

Taste good if you ignore the instructions and steam them not thouching themselves, they STICK really bad.

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INJENSWETRUST

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Reviewed: Mar. 27, 2003

This recipe sounds good, but i wouldn't know exactly, cause i've never tried it. All i would like to know is can you substitute lettuce for the cabbage?

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AIMERUNI

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Reviewed: Dec. 16, 2002

Awesome. I didn't have the ginger and I substituted leeks for the cabbage. It still rocked. I precooked the leeks, garlic and pork together before putting into wrappers cuase I was worried about the leeks shrinking and changing the dumplings. I also fried then added water to cook. It all came together nicely.

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Mandy

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 5, 2002

These are great and easy to make! I always make them using ground turkey instead of ground pork. They turn out more flavorable than some of the ones I have had at Chinese Restaurants. My nine year old loves them.

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TStone

Cooking Level: Expert

Home Town: Starkville, Mississippi, USA

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Reviewed: Nov. 7, 2002

When I made these I made the dumplings from scratch, it took forever but it was well worth it...one thing though, be sure that the dumplings have cooked all the way through...mine were not tiny like they should have been and when I cooked the dumplings I had a scare when one I bit into wasn't quite done. The recipe is quite wonderful, really garlicy and delicious. Thanks :)

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ROKMELON

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Reviewed: Oct. 18, 2002

outstanding,

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BILSAILOR

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Reviewed: Sep. 29, 2002

pretty easy to make, but i found them kind of bland.

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ANDREA BEACH

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Reviewed: Aug. 13, 2002

Excellent! Just like the steamed dumplings I get from the Chinese restaurant. A bit time consuming to wrap, but worth it!

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KIRIAN

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Reviewed: Feb. 25, 2002

I really enjoyed these... although I'm used to the thicker wrappers, the ones I purchased were really thin, however they still tasted great! I meant to half the recipe but messed up on one of the ingredients and had to make them all... I don't know about this making 100 dumplings...but it sure made a lot (so much that i've individually frozen 6 dumplings worth of meat and wrappers in baggies, to be defrosted for appetizers for me and my honey)... And my boyfriend absolutely loved it.. I followed the recipe with the exception of I used turkey instead of pork, and I pan fried for a couple of minutes then poured water in the pan to steam... THIS IS A KEEPER!

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JGORIS

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Reviewed: Dec. 28, 2001

I made the filling only, and made up wrappers as I needed them. I didn't use as much cabbage as it called for, and I found I needed a little more liquid. But it smelled and tasted perfect!

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Sunkist

Cooking Level: Expert

Living In: Salmon Arm, British Columbia, Canada

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Reviewed: Oct. 13, 2001

To freeze them....this is what i do. take a cookie sheet or whatever that covers a large surface and is flat (but make sure it fits in your refrigerator)and put the fresh dunpings on the sheet, making sure that the dumpings do not touch. then freeze them until they are rock hard. now just remove them and throw them into a bag to put in a freezer, etc. to cook: boil water and put these frozen dumpings in. boil until soften (and make sure the filling is cooked of course)

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