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Pot Stickers Traditional

Reviewed: Sep. 5, 2011
These were awesome, even reheated the next day. My kids went nuts for them, and we turned making them into a kind of assembly line, which definitely sped the prep time up. I made a lot of substitutions, and surprisingly they still turned out really well. Heres what I did. I used buffalo chicken, baked and then cut into pieces. I didn't have any cabbage, so I chopped up celery instead. I didn't have any ginger, and shredded some carrots instead. I added a handful of minced garlic and some paprika for extra kick. For sauce, I only had some ginger hoisin left over from stir fry. After mixing the ingredients I added enough to make it just saturated (The pot stickers had enough flavor from this that dipping sauce wasn't necessary either). Lastly, for cooking, I tried olive oil. I attempted to boil them after and they just fell apart. After ruining several batches I tried frying them one side for 1 minute, flipping them and cooking them for 30 seconds. Absolute perfection, crispy on one side, and lightly crisp on the other, yet still transparent. * I didn't follow the directions either about chilling the mixed ingredients for hours either, everything was warm except for the wraps, trying this with cold ingredients may not turn out as well. Overall this was tasty and well worth the effort.
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