If this were just for flavour, then I would give this 5 stars, but when it came to cooking, I made some alterations. (btw, the smell when this was marinating was AMAZING!) I didn't cook the pork beforehand, so that had something to do with it, but when I followed the instructions the pork didn't get cooked. What I ended up doing was: heat 3 Tbs. of oil in a deep skillet, add pot stickers (I did it in three batches), add 3/4 cup water and cover. After about 8 minutes take off cover and lett water evaporate until the bottom begins to brown, take out of pan and keep warm. For the next batches I added one Tbs. before putting in pot stickers. I also made the wrappers (according to one of the comments) with 2 cups flour, and 3/4 cup water plus 2 Tbs. then you let it sit for 30 min. and roll out to about 1/8 in. then cut with a three in. round cookie/biscuit cutter. I found this dough to be WAY to sticky, so I probably added another cup or more, but we had the equivalent of one wrapper left, so it came out well. I also used 1/2 a bag of shredded green cabbage, 10 slices of water chestnuts, and 1/2 tsp. chopped ginger (from a gar, I don't have any fresh). The taste was amazing! I was afraid it was going to be too much cabbage, but I could barely taste it. The sauce, however was WAY WAY too spicy. In the future I think I'll stick with soy sauce, sesame oil, rice vinegar, and a bit of ginger. I will DEFINATLY be making these again.
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If this were just for flavour, then I would give this 5 stars, but when it came to cooking, I...