Reviewed: Jan. 6, 2012

This is a great starting recipe. I use thin wonton wrappers (square) maybe a touch smaller. I also steam them in a bamboo steamer set in a wok, spray bamboo with non stick spray and steam for 6 to 8 depending on amount or stacked levels of bamboo.

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Reviewer:

mvshark

Cooking Level: Expert

Home Town: Seekonk, Massachusetts, USA

Living In: Cranston, Rhode Island, USA

Reviewed: Jan. 4, 2012

These pot stickers were good, but the amount of time that took to make them was entirely ridiculous. Also, I didn't want that many so I decided to only do 5 servings instead of 50 which I thought meant that I would only have 10 to do. I ended up using all 50 of my wrappers with extra filling left over that I couldn't really do anything with. It was very frustrating and time consuming and I don't think that I will be making them again

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Reviewer:

Odiliawine

Cooking Level: Intermediate

Home Town: Chambersburg, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

Reviewed: Sep. 7, 2011

Absolutely delicious....made it with an asian dipping sauce

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Reviewer:

Love2Cook

Reviewed: Aug. 16, 2011

It's great to see a non-pork recipe for pot stickers! These were ok but I probably won't make them again because the middle became a hard ball regardless of whether we steamed the pot stickers (if steaming lay down a bed of napa cabbage leaves so that they don't stick to the basket) or cooked them in a pan as instructed. We used lean beef and think that may have been the problem. We did love the smell, however, as we were grinding all of the ingredients in the food processor. It smelled exactly like our favorite Chinese restaurant. A few tips: when sealing the mixture in the gyoza wrapper make sure you squeeze as much air out as possible before sealing. The times we didn't remove all of the air our pot stickers puffed up while cooking. This recipe makes a lot of pot stickers (4 pounds of beef worth) so watch out for that. We ended up using three entire packages of gyoza wrappers and each package was around two inches high. Also, when freezing these pot stickers you'll need to freeze each dumpling separately before putting all of the dumplings together in a freezer safe bag. This might be common sense to some, but we just threw all of them in a bag together to freeze and they were a pain to thaw, separate, and refreeze when we wanted to eat them. I'm not sure which sauce is supposed to accompany these pot stickers but we made a very simple sauce from lime juice, orange juice, and soy sauce (a tad bit more orange than lime but enough soy sauce to make it taste good).

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Reviewer:

Aevida

Cooking Level: Intermediate

Reviewed: Jul. 30, 2011

Pretty good and fast if you use a food processor. I used 3/4 lb of shrimp and 1/2lb of beef and it was enough.

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Reviewer:

Reviewed: Jul. 17, 2011

Superb recipe! Loved using beef and shrimp together and the method of cooking the beef first is what really adds the flavor. Added tons of chives, mung bean noodles and left out the sugar. Thanks Ayeen!

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3 users found this review helpful

Reviewer:

marljong

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Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Jun. 2, 2011

omg. Thats all I will say. I too added some minced garlic. I used olive oil instead of sesame oil. I also used regular cabbage, some fresh sage and omitted the ground beef and used ground pork instead. I will not however be making these again unless it's for a Holiday. I started at 2 and didn't get to put one in my mouth until 5:30 (no food processor). lol. All in all a fantastic recipe.

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Reviewer:

donnat

Cooking Level: Expert

Reviewed: Jan. 1, 2011

very good, thanks for sharing

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Reviewer:

RTALL

Reviewed: Aug. 10, 2010

Awesome, AWESOME recipe! I changed mine a bit, and greatly reduced the quantity (made 4 servings instead of 12... but I still had a bag full of extra filling after making 10 stickers for me and my roommate!). I actually used sausage instead of shrimp and beef, but next time I think I'll use half sausage and half ground chicken (the flavor was VERY strong, which we liked very much, but others may not). I did not add any sesame oil, and added a bit of honey insead of the sugar. Also, I cooked the meat/cabbage mixture in a pan until nearly done, and then stuffed the wrappers. I baked the potstickers at 425 degrees for 7 minutes, turned them over and baked for another 3 minutes. Came out perfectly crispy outside with the piping hot filling juicy on the inside. Delicious!! **also, I added minced garlic, of course!

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23 users found this review helpful