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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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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Not as much flavor as I was hoping for. They were good, just not sure they are worth the dim sum effort.
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Great! BF wants me to make these often. Will only happen on the weekend though. I omitted the mushrooms (don't eat them) and substituted a few veggie crumbles and more cabbage. Also, I only used about 3/4 of the package of wrappers. Maybe I overstuffed them, but I'm not a very patient cook. I only used a very little bit of oil, and they browned perfectly and, amazingly, stuck together very well (I had doubts at first). Made them in two batches. Served with Soy Ginger Dipping Sauce (For Dumplings or Pot Stickers). BF and I ate them all for dinner in one sitting. Thank you very much!
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Very good, and so fresh tasting! I used green onions and shiitakes, cut the pepper back to 1/2 tsp. The cilantro was subtle but added something special, I would not skip it. The wonton wrappers seal easily if you dab a bit of water around the edges with your pinkie. And for the person who asked, no need to flip them. After you cover them with water, they will steam the rest of the way and puff up nicely. Glad to hear these freeze well. Thanks.
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These are so wonderful! I used dried shiitake's & soaked them. Instead of cabbage I used bean sprouts @ substituted flat leaf parsley for cilantro. I served with soy sauce with chili paste & hot and sour soup. YUMMY!!!
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The title for this recipe is perfect. These really are the best pot stickers I've ever made. You can really impress a crowd by pairing these with a great sauce. DELICIOUS! Thank you!
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Very good. We are trying to eat meatless more often, but don't always like the vegetarian recipes. This is a great one because the meat wasn't missed at all. Served with Pot Sticker or Dumpling Sauce for Potsticker sauce. My husband and I both loved them.
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Delicious!! Completely worth the little effort that these cuties make. I used the pre-shredded coleslaw mix and added a little garlic to the mix. Think next time I'll try throwing in some shrimp just to change it up. These will be a definite staple in our house.
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Made these a few months ago- absolutely awesone! Only changes I made was that I used bagged coleslaw mix for the cabbage and carrot, used green onions in place of chives.I was looking for things to make in a "vegetarian phase"- I'm back on meat but this was one of the best recipes I found during that period. Don't know why people say they thaw the frozen ones and then cook- the are great straight from the freezer- just pop into hot oil, fry and then steam! I clicked back on today because I want to make them for the SuperBowl. Thanks for a great recipe!
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I made these for my parent;s surprise party and they were gone in SECONDS! My brother made a sauce using sriracha, plum sauce, and soy sauce for dipping- IT WAS GREAT!
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These are absolutely fabulous. I knew others said these took a long time but for some reason I wasn't expecting them to take as long as they did. They are absolutely worth it though. They would be great for a party or for having friends over. Still don't have the technique for closing and cooking these down totally yet but will keep trying
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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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awesome stuff. i added some soft tofu to the mixture, as well as some vinegar and soy sauce. tastes like i'm back in Qingdao!
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Just delicious! I've made this several times now and have used substitutions but prefer the original recipe as posted here. DH and kids alike love them.
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WOW! Loved these! I made them for Christmas appetizers and everyone young and old enjoyed them! I made another batch, and doubled the cilantro. I used a 2:1:1 ratio of soy sauce, rice vinegar and freshly minced ginger for a dipping sauce. I froze them, and had no problems when I thawed them, then fried them. Thanks so much!
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These did not do much for us. They were all right, they turned out nicely, but overall, they were too chive-y, and my family found that the pepper had too strong of a taste. We probably won't make these again, unless we are craving something with chives.
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I loved these potstickers!! One shortcut I took to take the time out is that I bought a coleslaw mix that had broccoli, cauliflower, carrots and purple cabbage already cut into matchsticks. I chopped them into tiny dices from there. Then all I had to chop was the mushrooms (I used crimini instead) and the onion. I also let my girls (ages 8, 6, 4) fill and crimp the potstickers. They loved it.
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