Chinese Potstickers

  • JenniferE78 Posted: 01/27/09
    Worthy of a Special Occasion

    These were fantastic! They were easy to make but get a friend to help because it will definitely make the process go faster. We will make these again for sure!

  • HeatherChicago Posted: 02/22/09
    Worthy of a Special Occasion

    I thought the potstickers needed a bit more seasonings and at 6 minutes cooking time, the meat was still raw inside. I had to steam them, with a lid, for another 4 minutes to cook them through, but then they lost the crispness that potstickers get on the bottom. I wouldn't make this again without tweaking the recipe some.

  • dmjordan Posted: 04/04/09
    Worthy of a Special Occasion

    I have to agree with the other review that I couldn't get these cooked enough and it did need a little more flavor. I didn't worry too much about it being undercooked because I was making this as a snack to put in the fridge and microwave, thereby cooking it more, as needed. I'll definitely make these again but will try to tweak.

  • PattiTN Posted: 03/16/09
    Worthy of a Special Occasion

    These are fabulous and easier to make than you would think. My family and all the friends who tried them at a party we hosted gave these raving reviews and the dipping sauce is the perfect compliment. We did not use the mushrooms and they were still fabulous. And we used the Balsamic substitute in the sauce.

  • TxAg97 Posted: 08/30/09
    Worthy of a Special Occasion

    Closest I've found out of China. Absolutely wonderful! Be careful not too add more veggies than called for or the liquid can make them too soggy.

  • cathilafo Posted: 09/13/09
    Worthy of a Special Occasion

    Love these potstickers. Easy to make and also makes for a really quick snack. I don't use the sauce they ask for. I use low-sodium soy and ginger..Wonderful.

  • haybebe3 Posted: 09/15/11
    Worthy of a Special Occasion

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  • RossoBaron Posted: 10/11/11
    Worthy of a Special Occasion

    Made a few changes and additions: used all ground pork and fish sauce instead of oyster sauce; also added a whole carrot, grated, plus a garlic clove finely chopped and a little sesame oil, for flavor. Didn't brown them but steamed them until the filling was cooked. Used my favorite homemade sauce instead of the one shown. Since I'm a solitary diner most of the time, I reserved about a dozen of them to eat in two sittings and froze the rest in rows on a cookie sheet...when they were frozen hard, I put all in a freezer zip-lock bag for convenience. This is a wonderful recipe and I'm thinking of using this filling for a "ravioli-style" pasta dish using two gyoza skins for each with a larger spoonful of filling; then I'll finish the dish by serving the steamed pork-filled pasta in a chicken/vegetable/tamari/sherry broth instead of tomato sauce.

  • peartrees Posted: 01/31/12
    Worthy of a Special Occasion

    Have made these several times and always a huge hit! I follow the recipe exactly. As soon as I plate them, they disappear. People literally watch me cook the potstickers, waiting for the next batch. Have even wowed people who claim not to like Chinese food. No issues with cooking time or flavor (use dipping sauce!).

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