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 :)
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wow.wow.wow. I cannot say enough good things about this recipe (with reviewers suggestions). ...