I tried this recipe. They come out better if you do not precook the meat. I used ground pork and chicken. Also, used radicco instead of cabbage. This gives more color once bitten into. I also added a tsp of sugar to a sauce of Sesame Oil, Soy and rice wine. My step son ate 2 dozen with out stopping for air. lol

I had a really hard time making these as actual potstickers. I didn't have the proper pan for it, and they just didn't turn out great. I took all the filling, cooked it up, and we served it over rice. That was actually really tasty! We eat it all the time, and call it potsticker hash :) I usually use a full lb. of ground pork.

This was a great recipe... my 2 kids loved it! I did cheat in one way & wanted to share it with everyone... instead of shredding my own cabbage I bought a bag of pre-shredded cole slaw mix! It even had a few shredded carrots in it!

this was all going well until the directions said "add the water to the oil". The oil splattered everywhere. I pulled the pan off the burner and the oil splatter started a fire on the hot burner! Is there something left out here! Saved the kitchen!

Everyone loved these at my new years eve party. I used ground beef and cole slaw mix instead. Very good.

yummy! ccoked half and put the other half in the freezer.. great quick appetizer when company drops ny.

5 stars and then some. These were so good. I followed the recipe as written except I used ground chicken instead of ground pork. I also added one raw egg to the meat mixture before putting them together and it helped (thank you to the other reviewers for suggesting it). I cooked them on the stove top in two batches. I found that the 3/4 cup of water you add when cooking them is way too much so I cut it in half with the second batch and got much better results.

This was the first time I have made pot stickers and they turned out great! I too changed the recipe a bit, I used less cabbage, added carrots and garlic, and used Sriracha Hot Chili Sauce in the mixture. I also added a beaten egg to it before I put it into the wrappers. And they didn't stick a bit! With some of the extra filling I made some wontons added them to chicken broth with some scallions and made a nice soup! Will definitely make them again!

OMG! I love these. My husband loved them. My KIDS loved these. So good. I did have to adapt to my small wrappers by moistening the edges of 4 wonton wrappers and sealing them together by overlapping the edges and then rolled the meat up in them and folded in the edges then rolled. Alot less to fry for me. I will be making these again very soon. I tried some other sauce recipe with this and it rocked too.

I also used the bagged coleslaw mix like other reviewers plus a bit of chili oil to the mix. I made this without any meat and it tasted really good.

My family and I loved these! I did make a few changes, however: used Napa cabbage instead of regular, added garlic and more water chestnuts to the filling, and used ground chicken (out of pork). Also, I cooked these in a thin layer of oil about 1 minute to brown the bottom, then steamed in a covered pan with a thin layer of water about 2 more minutes. Yum!!

I didn't have ground pork so I used a boneless pork loin chop, cooked it up, chopped and threw it in the cuisinart for a few pulses. Flavor of the pot stickers was really good. Mine did stick to the pan a bit but I should have read the reviews closely before I made them, it would have fixed that issue. I'll try again for sure.

Just like my local Chinese place...GREAT and easy

the only changes I made was to double the recipe and I did not cook the pork first. I love these pockets of flavour!! I had no problem with sticking to the pan but what I did after frying them to golden on each side was put a couple tbsp of water in the pan and covered them to steam them a bit. thanks for the great recipe!!

We love pot stickers and this is my first time to make them. I usually buy them frozen. Great recipe. Husband said best pot stickers he has ever had. I used ground beef and I used about 1 1/2 cup or so of chopped cabbage/carrots from a bag of coleslaw mix. I used a bottled dipping sauce and added about 2 tbls. of that to meat mixture. I liked cooking the meat first as it took so little time to cook the dumplings that way. I put two fry pans on the stove - one with oil and one with water. I fried the bottom of the dumplings for about 1 minute and then put them in the pan with just a little water for 1 to 2 minutes (covered) or until the top of the dumpling was translucent. Came out great. I also added a little minced red bell pepper to the meat just because I needed to use it while still fresh.

The recipe was great except the filling wouldn't stick together well. Would recommend adding something like egg to help keep the filling together.