56 Reviews

OH. MY. GOD. Can I just say that BF and I just gobbled up ALL OF THESE!?!?!?! Granted, we hadn't eaten all day but WOW, I think I won't have my cholesterol checked this week like I'd planned :-) These were WONDERFUL! Really great! Be sure to really slam that lid down right away when you're throwing the water in the pan so you don't get completely covered with boiling grease! Also, I couldn't find shiitake mushrooms at the normal grocery store and the ethnic ones were all closed so I just used normal raw sliced mushrooms. Didn't have chives or garlic sprouts either, so I just used green onions! These are PHENOMENOL--served with sushi and some hoisin and S&S sauce as condiments.

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spatchcock August 19, 2002

Really, really good! Loved by kids and adults. I read most of the previous reviews before cooking and am glad I did. As always the reviews provide very valuable advise. Combining all of the advise this is what I ended up doing: I finely chopped all ingredients instead of shredding as it makes the mix more manageble. I used 1 cup of red onion which was 1/3 large red onion. I used 2 cups of shiitake mushrooms. I added 2 cloves of garlic. I used 1/2 tsp black pepper and the mix was fairly spicy. I used green onions instead of chives. I added a bit (1-2 tsp) soya sauce to the mix. I ended up with 41 pot stickers. The prep time is quite a bit longer than listed, 60 min instead of 30 min and I work pretty fast. Assembly of the pot stickers is easy, just wet the wonton wraps along the edge with water and crimp with a fork. I made them into 1/2 moon shapes, but I guess you can also make them look like wontons in a wonton soup, more like a pouch, see one of the pictures. Cooking was fast, approx 1 min to brown and 2-3 min of steaming. I did flip them over after steaming to make them brown on both sides. I served with a sauce of soya and sesame oil. Thank for sharing this great recipe. I will be making these often.

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Deantini April 26, 2009

Ok. So, I added a tsp of peeper and nearly died!!! I'm not dramatic at all, BTW... whoa!! nearly ruined them for us. So, I added a whole bunch of stuff to cool them, sugar, sherry, water, oil, tofu, even rinsed it all and sauteed it again! Not sure why anyone didn't say anything, I was thinking tho', does pepper get hotter over time? My white pepp was pretty old. Anyway, these were fun to make. If I hadn't had the mishap, they would have been more fun. They taste alright to us, still a bit peppery? But next time...I know what to do. Thanks for sharing!

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Chef Pollo January 21, 2013

Love this recipe! I used coleslaw mix (instead of shredding it), minced garlic and green onions instead. I also added some Mirin, onion powder and garlic powder to the mix as well for added flavor. They were so good my bf and I ate the whole batch!

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lil_mical January 21, 2012

These are great. I substituted regular white mushrooms and used green onion in place of the chives. They are a bit of work but well worth it.

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Cilantro in Canada January 01, 2005

Yum yum yum! I absolutely LOVED these. The mushrooms was a very nice touch for me, my bf and I couldn't stop eating them. I followed directions as shown above and my batch yielded about 30 ( I stuffed them hehe). Very good ?

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adrianagalvan11 August 04, 2015

Made these last night and they were super yummy! I even made the dupling dough from scratch as I wanted dumplings like I had at my local dumpling place rather than the really thin gyoza wrappers. I forgot to buy white pepper so I sprinkled in some of the chilli/pepper/sesame condiment you tend to get at Japanese restaurants. Spring onions (scallions) instead of chives. Surprisingly no liquid came out when I drained, I had quite a dry mixture which was a pleasant surprise (I guess white cabbage is less watery than other types) The 1tsp of sesame oil makes a big difference so I'm glad I bought it. I think I may put in some garlic next time (or grow some chives on my windowsill first) but otherwise would do the same. perfect with a simple dip of (light) soy sauce mixed with a little chilli/garlic paste. I also froze the rest of mine after the assembly stage as I read elsewhere you can boil them from frozen.

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Jessica N. April 12, 2015

Great recipe son and I ate them all !! Tip I boiled for about 5 minutes and them pan fried worked perfect

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Tina E. May 21, 2014

These were pretty good. I substituted a lot of ingredients however because they were out of stock at my store. Green onions instead of chives, ciltantro paste instead of fresh cilantro, no mushrooms (personal) and only about half a red onion grated because it wouldn't chop right :P The cilantro was a touch overpowering but that might be what it tastes like when combined with ginger. They came out great, much better than the time I made them in High School. My batch made around 30!

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Courtney F. March 28, 2014
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