127 Reviews

Bergy, Bergy, I am a pot sticker, "dumpling" nut from way, way back! Actually went to Chinese cooking school for 2 months. These, after all the other ones I've tried are the "bomb"! Fantastic. Wouldn't change a thing - used packaged coleslaw mix, and chopped down further. Now will try it with just shrimp! Can't wait. Thank you!

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victorian1 August 27, 2011

We could not stop eating these. We kept saying "just one more!". I had to remove the shrimp due to food allergies, and they were still delicious (even without sauce). I added in a bit of finely chopped broccoli and increased the pork by 1/2 a pound. Next time I will try to find a soy sauce replacement for the pork mix so my daughter can enjoy them (another confirmed food allergy, sigh).

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linlu0_0 March 10, 2011

I made half a recipe to start with. Doubled the cabbage, used some seasoned rice vinegar instead of the wine. I left out the shrimp because I didn't have any on hand. However, I don't think I will use it next time since they turned out so well without. I also froze them before cooking. I have a bag full of them in my freezer for a later meal. I will be adding this to my OAMC plan. I used to buy them from Schwan's and they are very good but $12 for 24 of them is pretty pricey. It is definitely worth my time and effort to make 4 times that many for a lot less cost. Thanks for the recipe!

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Watkinslady30 April 11, 2010

This is the first time I have tried to make potstickers and my family loved this recipe! They were pretty easy to make since I didn't know what to expect! I followed the recipe exactly and it was wonderful. We will be having these again in the near future! Thank you for sharing this recipe.

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Mindy :o) March 01, 2010

These were very good. I get a little nutty when it comes to wondering if meat is cooked all the way through, so I cooked all of the meat first, then mixed all of the ingredients. Wrapping them was time consuming, but very worth it. It only took a couple of minutes to brown the outsides. They were delicious. Thank you Bergy.

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Nica Chick July 20, 2011

These were amazing! Make sure you have a really good nonstick pan for these. I used a new nonstick pan and a older one that I had, and the older one really made the wrappers stick to it, destroying the pot sticker. The new one, however, worked great and those came out perfect!

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chelseashouse May 30, 2011

These are delicious! I'll never eat store-bought (or takeout) potsticker again! I made them with chicken thighs, which I ground in my food processor. Actually, the food processor made the filling SO easy to throw together. And my 7 year old helped me fill the wrappers, which cut down on the hardest part of the prep work.

There was not a scrap left. Thank you!

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Shesamazingnyc March 15, 2011

Best flavor for a potsticer recipe that i have ever come acrost i added a little finely choped mushrooms, sprouts and brocolie, i also added more cabage.
every one loved them.

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minderelly March 04, 2011

PLease be advised - DO NOT REFREEZE PORK OR SHRIMP THAT WAS FROZEN WITHOUT COOKING IT FIRST
I have made many dumplings with a Chinese friend - AND THESE LOOK GREAT

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cesaera@Juno.com March 02, 2011

This is my favorite recipe to make. Everyone I make them for requests them again and again! Takes a little while to make but it's worth it! Can't find another pot sticker that compares! Love love!

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jerri_0913 January 02, 2011
Chinese Pot Stickers