Reviewed: May 3, 2012

I am also using raw ground pork and I might add some shrimp and less cabbage. I am also heating the pan to medium heat first, then adding 2 T oil, then the potstickers for 1 minute. Add 6 T water, much less water, cover immediately, turn down heat to simmer and cook for 6 minutes, uncover and cook until water is gone and bottoms are brown.

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

Reviewer:

cecilia

Reviewed: Mar. 2, 2012

meh

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

Reviewer:

scheer

Cooking Level: Intermediate

Reviewed: Jan. 26, 2012

This was a very bad way to cook these, very dangerous with the oil and the water. I would not EVER try that again. I ended up deep frying what was not ruined in the cooking method that was in the recipe

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

Reviewer:

ldemartini

Reviewed: Jan. 25, 2012

filling was very dry, and except for the ginger had no flavor.

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

Reviewer:

Southie10

Reviewed: Jan. 23, 2012

ATTENTION: mlittle74. These pot stickers are delicious and not at all dangerous IF you know how to cook with oil and water, which appears to be the case here. I had no trouble at all with this so called dangerous spattering. As my grandmother always said, "the deeper the pan, the less the spatter and always have a lid handy".

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

Reviewer:

tiny.mama

Reviewed: Jan. 23, 2012

tastes exactly like my Grandma Kwong's! For people whom don't realize how to cook them, it is true that you first put them in a touch of oil to brown the bottoms (meaning the fan is at the top and a flat side must be formed for the bottom), and then add a little bit of water for steaming. For those that state that this isn't right, believe me it is...I am Chinese and was raised in a chinese home. This is the traditional way on how to cook them. As well, to keep the dough together and be able to do the fan folding seam, DO NOT USE EGG! Use water, egg gives them a nasty taste!

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

Reviewer:

CAIROTAIVA

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

Reviewed: Jan. 23, 2012

Very good, but I would change the green cabbage to chopped bok choy (or a Chinese cabbage) and allow to drain off. There is a lot of water in cabbage. Secondly, I recommend steaming the dumplings first, then pan fry them. This way there is no concern with liquids in hot oil.

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

Reviewer:

joeyblue

Reviewed: Jan. 20, 2012

This was healthy and tasteful. I made a bunch and froze them

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

Reviewer:

mylittleO

Reviewed: Dec. 31, 2011

These were good to ME but my dear boyfriend thought they tasted a bit medicinal? It might have been my own fault though. I couldn't find actual ginger in my grocery store but I did find a TUBE of ginger...but it didn't have "slice" increments on it of course so I put a tablespoon of it in but I think it might have need just a teaspoon of half a tablespoon.

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

Reviewer:

MediocreBettyCrocker

Cooking Level: Beginning

Home Town: Glasgow, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

Reviewed: Oct. 23, 2011

Amazing. We cut the amount of salt in half. We used chix stock instead of water. Followed suggestions for less liquid and steaming too. These are better than most I've had in restaurants. Hubby's had the real deal in China. These are on par.

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