Reviewed: Nov. 14, 2009

Thanks SAILIN for this WOW recipe. I'm so glad that I made it, just PERFECT and Amazingly Good. Thanks for sharing and I will make it again and again,my family loved it and next time I will triple the recipe. :0) Hummm .......

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2009

These are the closest to restaurant quality you'll find. I didn't have fresh ginger but used powdered instead. I also added a bit of white pepper for heat. This is my new go to recipe. By the way these are good fried instead of steamed too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jen Woy

Cooking Level: Expert

Living In: San Anselmo, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2009

I did not add water chestnuts and i used home made wonton wrappers made with whole wheat flour. This made the wontons a bit coarse, they absorbed a lot more water when steaming so... It was a tid bit salty but the flavor was almost there. Next time I will use pastry flour (whole wheat) and add the water chestnuts. I also listened to another review and did not cook the pork in the potstickers, it was better. All in all it is a great recipe but I do not advise using whole wheat flour because its very coarse. Will definitely do this recipe again in the future.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mary8810002

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

This was my first attempt at making pot sticker. I didn't feel like trying my hand at the dough so I bought some won ton wrappers. They turned out fantastic and everyone liked them. I used a little extra ground pork and had some left over stuffing that was absolutely fantastic in an omelet the next morning! I'll make the stuffing again just to the omelet alone!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2009

These are not the most traditional pot stickers, in fact they resemble the Japanese version, Gyoza, more. Traditional pot stickers use raw pork mixture, almost like a meatball with hand rolled dough, nonetheless, these made pretty good Gyoza. As for step 4, it really is based on ones taste and equipment, I usually coat the bottom of the pan with a thin layer of oil(adding too much will make the oil pop out a ton), arrange the pot stickers closely and pan fry the bottom for a couple of minutes, then add water, but only enough to steam (I usually add 1/3 cup for my sized pan). I don't want to make the potstickers to become soggy. Put the lid on to steam cook and wait 3-4 minutes or until water fully evaporated for cooked pork filling. With raw pork, I tend to let it stay on longer with more water. I also added about a half cup of chinese chives and totally cut out the chestnuts because of personally taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

praeclaris

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2009

These turned out great! A little learning curve for me trying to get them to steam the right way, but it all turned out the way I thought they would. I didnt have any cabbage, so I used chopped shredded carrots instead, it was great. I didnt pre-cook the pork, it was done with the steaming. This recipe makes tons of these, so I refridgerated the meat mix, and made these fried a few nights later! oh and the dipping sauce .... GREAT ! a keeper !

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dawn

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2009

Very tasty! I agree with "bigsis144" lots of work involved and a once in a while fab treat! Great Sunday or Monday night football food! I am going to try steaming next time, because I do enjoy the healthier meal.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

April

Cooking Level: Intermediate

Home Town: Stanley, New York, USA

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

These are more labor-intensive than most dinners I make, but as a special-occasion treat, WOW!!!! Totally worth it for the look on my husband's face. :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bigsis144

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 2, 2009

Step four was confusing. I consulted Alton Brown's instructions. Put the pot stickers in the pan lightly coated with oil and do not stir or touch for two minutes. Then add 1/3 cup chicken broth, turn the heat down and cook for two minutes. They came out perfectly. A lot of work but a fun Sunday afternoon project for my daughter and me. Had to run several batches through my cast iron skillet to cook them all. We made some sticky rice for dipping in the sauce, and together this made a full meal and even some leftover pot stickers.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Dwayne Byrd

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2009

wow.wow.wow. I cannot say enough good things about this recipe (with reviewers suggestions). I've never tackled pot stickers/gyoza before, but I felt compelled to try. First, I did not cook the ground chicken mixture beforehand. Second, some ingredient changes I made were: 1/2 head finely chopped napa cabbage, ~1 tsp grated ginger (using my microplane), a couple pressed garlic cloves, 1/2 can of finely chopped water chestnuts. After forming the dumplings I decided to place them in the fridge to hold until I was ready to cook, but I shouldn't have because the dough turned soggy. Not sure how to avoid this in the future if I plan to hold for a while. Taking other sugggestions I placed them in a pan with a bit of oil to brown each side. Then added 1/2 C chicken broth and steamed for a few mintues. Served over rice with General Tsao's sauce (from Trader Joe's). Husband said they're definitely a keeper. I agree :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2009

These were great. I used 1/4 head of cabbage, and 2 green onions and used the wonton wrappers. I also used the 1 tbsp soy sauce, 1 tsp sugar, and 1 tsp sesame oil for the dipping sauce as per one of the reviews and it tasted awesome!! I also froze them on a cookie sheet and now have a bag in the freezer for whenever I feel like cooking up a few!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rhonda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2009

I used to buy (at a very affordable price) bags of frozen pot stickers from Trader Joe's. I've had trouble finding them over the past couple years, and the ones I find in other stores are all at ridiculous prices. I'm so glad to have this recipe. Not only does it taste perfect, but I can control what I put in them and make them healthier if I so choose. We gorged ourselves on them the first night we made them. These will be perfect appetizers to premake and freeze for future parties. I can't wait to show them off.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JustinaKay

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2009

I liked this recipe although I was confused with a couple things. 1. Why precook the pork? Mine cooked thoroughly after steaming for 5 mins maximum. 2. I the grocery store wonton wraps and don't have any trouble sealing them. I lay them out, brush the edges with water (about 1/2"), put a scant tbsp of filling in the center. I fold over the wrapper, press wet edges together, then crimp/pinch to seal and for the look. Works like a charm - my 7 year old granddaughter kept right up with me! I think the secret is to not overfill them, and when I add the filling, I spread the filling from a "drop" to more of a cylinder shape. This way no filling squeezes out. Thanks for this great recipe - they freeze great, too!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BeckyV

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2009

Very delicious, but harder to wrap than you would think. It takes some practice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Vanessa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2009

Fantastic. My 14-year-old daughter and I made these and froze about half. They were so tasty, we finished the other half within a few days. We didn't make the sauce as we were able to purchase a quart of some excellent dipping sauce at the Chinese restaurant for only $2. We will be making these again this weekend with pak choy from our garden. Cannot wait.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2009

I did not like how this turned out at all. I followed the recipe, but over all the flavor just wasn't there for me. I've had much better frozen ones (and for the amount of time and the cost it took to make these, I would rather spend my money on the frozen). I think it was the wonton wrappers that did it for me. I found the texture to be very different to what I'm use to. After trying this recipe, I was turned off to pot stickers for a few months.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jjam1303

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Charlotte, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2009

This is a "keeper" recipe! When I enclosed the filling, I pleated the edges for a truly authentic presentation. They were delicious and my husband and I ate the entire recipe in one sitting. Oink. I then made more and froze them so that we can have them at a (nearly) moments notice. I didn't change any of the ingredients or cooking procedures and was thoroughly pleased with the results. I also served these with hoisin sauce, a wasabi/soy mixture, and plum sauce for variety.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

L. A. Flynn

Cooking Level: Intermediate

Home Town: Middletown, Rhode Island, USA

Living In: Llano, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2009

Absolutely what I was looking for!! These are GREAT!!! Thanks

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LaMiaItalia

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2009

Very very good. Normally I do not use cabbage in the dumplings, but was pleasantly suprised. Everyone loved them. I browned the bottoms on the griddle and then transferred them to a steam basket.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2009

The filling was yummy even if kind of hard to work with being that it was crumbled. The sauce left alot to be desired and we searched for different dipping sauce recipes. It needed sugar.

Was this review helpful? [ YES ]
1 user found this review helpful