These were fairly easy, especially because I had my 7-year old help me do an assembly line for putting them together. Next time I'll try the tips about food processing the cooked mixture and cooking directly from the freezer. These NEED sauce; we loved them with the sauce from the Pork & Kimchi Dumplings recipe from the March 2003 Cooking Light. That moves this up to 4-5 stars!
Pork Pot Stickers
litgourmet Posted: 12/17/09
JDandMcGee Posted: 06/05/11
These are our favorite Cooking Light appetizers. We always have a supply in the freezer -- and have had since the recipe was first published. We have found a few ways to make the recipe easier. 1. We always use round goyza skins. They are so much easier! Our local grocery store sometimes carry these rather than the square ones. Whenever I see the round ones, I stock up and do a double batch. 2. I run the coleslaw from the package through the food processor the make the size/shape of the pieces easier to handle during the assembly process. 3. We do not bother thawing the potstickers before cooking them. We put them directly from the freezer into the frying pan and just cook them a little longer. We love the browned bottoms and sometimes flip them over to get the browning on both sides. 4. We substitute a store-bought sauce for the one provided in the recipe. Our favorite is San-J Peanut Dipping Sauce -- and the calories are not too bad!
Whatcooking Posted: 08/29/11
love these will make agin
hbkises79 Posted: 11/22/11
These were so easy to make. I followed the advice from the review and ran the slaw and the onion through the food processor which make it alot simpler to work with when assembling. My only complaint is that the flavor is a tad on the bland side but I think that's just because they DEFINITELY need a dipping sauce which i didn't do this time. Definitely a recipe that's worth freezing ahead since it's so easy to do! Thanks for sharing this recipe!