Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce

  • aimeeh Posted: 04/06/09
    Worthy of a Special Occasion

    I couldn't have expected anything better. These were perfect. I substituted bamboo because I hate the texture of water chesnuts. It did take quite a long time to prepare. I would recommend doing them the night before and even freezing half. It make about 30. I made this with the miso chicken and brown rice but I wasn't much of a fan of that.

  • wdw2010 Posted: 02/18/09
    Worthy of a Special Occasion

    I made this with turkey with my 5 & 7 year old and it was easy and very tasty. I used the food processor to get the chopped pieces very small. It was similar to what my picky 7 year old had tasted at restaurants and was a big hit. I also started cooking as soon as I had enough pot stickers to fill the pot. It also made over 30 stickers.

  • Alleycat100 Posted: 09/22/09
    Worthy of a Special Occasion

    Absolutely love these pot stickers!! The sauce is also very good. I did change the sauce by reducing the mirin to 4 tablespoons instead of the 5 listed in the recipe. These are great for an appetizer or I serve them with steamed rice for my husband and I as a dinner. I've made them several times. They are a bit time consuming, but definitely worth the effort.

  • shinylikeapenny Posted: 05/16/10
    Worthy of a Special Occasion

    This recipe was great. The filling was WONDERFUL and I loved that it had so much more in there than meat. I will probably add a little more ginger or even chili paste next time though; it tasted like something was lacking. The lemon was really mild but definitely there, and I liked that flavor. Served it with a bell pepper and cucumber salad. I will definitely be making this again.

  • ADDChef Posted: 06/12/11
    Worthy of a Special Occasion

    I really like the flavors in this recipe. The only thing I changed was adding garlic to the filling. I also cook them differently because the 1st time I tried this recipe I cooked them according to the recipe and they all stuck to the pan and fell apart. It was frustrating. This time I fried them first then placed them in a steamer basket until they were cooked through. They were perfect. I used chicken breast and ground it in the food processor with the rest of the ingredients for the filling. It is very time consuming though, i would give yourself a few hours.

  • wgcorbett Posted: 12/04/11
    Worthy of a Special Occasion

    made the dipping sauce for store-bought pot stickers. Equal parts of rice vinegar and soy sauce was too vinegar-y. I didn't have mirin, so maybe that would've made a difference. I'll definitely use the recipe again, adding the mirin next time and less vinegar.

  • bxfoodie Posted: 02/03/13
    Worthy of a Special Occasion

    This recipe was really great. I followed the recipe to a T and it came out really well. All my friends loved it. I will definitely be making it again!

  • drea99 Posted: 08/03/12
    Worthy of a Special Occasion

    Wow, I must really be guilty of some operator error because these came out terribly for me. I did steam them instead of pan fry, based on another review. The texture of the filling was close to disgusting, the cabbage overwhelming in flavor, and just not anything that I would want to eat again. The sauce was fairly good, although I did adjust the proportions per the previous reviews. The filling I made as per instructions, I even ground the chicken myself. We will not be trying these again.

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