I have been making these forever - but I have never reviewed it. These are absolutely amazing. I spent the day yesterday making a double batch (using 3 pkgs of wonton skins). Just awesome!!
I don't change a thing. They are inhaled by young and old alike.
Some of the best potstickers ever!! loved them
These pot stickers tasted great! However, to make them vegetarian I omitted the shrimp and pork, used vegetable stock and added more cabbage, along with some carrots. I took them to work for our Thanksgiving feast and they were immensely popular, despite being terribly misshapen. I cannot emphasize how much these should NOT be frozen, or perhaps frozen separated and then left separate! I froze them separate on a cookie sheet, put in a bag and the next day defrosted in the refrigerator. The wonton wrappers stuck together, and no matter how carefully I tried to remove them I couldn't get them to stay whole. Fortunately nobody cared what they looked like, but if you want them to look presentable I don't recommend freezing them at all. Otherwise, thanks, my coworkers want me to make these again next year:D Maybe next year I'll try freezing them after they are already cooked. I think that will work out better.
I have never had pot stickers before and didnt know what to expect..These were great. I did make some changes along the way.. I omitted the shrimp,I ground my own pork,I didnt have rice wine so I used white wine,I grated fresh ginger root.And 4 garlic,minced..I substituted dried chives for the green onion....I used wing hing pot sticker wraps,they are round and about 3.5" diameter.I used 1 tblsp filling per wrap. Made 34.I used chicken bouillion broth..They call these pot stickers for good reason,they were so stuck to the skillet..I used a non stick skillet for my second batch,worked much better..I cooked all and reheated in the oven at 425 for 12-15 minutes till crisp..Served with sweet and sour sauce..My DH really liked these and he doesnt usually like chinese..Thank U for another great recipe...
We loved these pot stickers, they are low calorie and soooo tasty . Instead of normal cabbage... I used savoy cabbage maybe that was the reason that I didnt even have to squeeze any water out of them. I will make this recipe always and thanks to Bergy for sharing it with us. Santi
Excellent pot stickers. I even made wonton as well. I'll make this again as it made about a 1 gallon bagful. This would be a party munchies hit but I don't want to share!
I love pot stickers, but my local store stopped carrying the pot stickers that were so, so, so tasty! I don't know what I did wrong with this recipe. I dislike how STRONG fresh ginger is, so I used ground ginger, but I doubt that would make the difference given how I feel about the overpowering taste of fresh ginger (I just can't grate or mince it small enough not to feel bowled over). I felt there was too much meat, too. (To be fair, I generally like most recipes better after I halve the meat and double the veggies.) I did finish this batch, but I won't make this recipe again because it just didn't have the over-the-moon flavor from my favorite but now unavailable pot stickers that I was looking for.
I'm Chinese and I would say this is a tasty recipe! A little too salty for my liking, next time I'll omit the salt. Oh yeah, I used Chinese wine instead of sherry or the likes of it.
This is a great recipe! I've made these a few times and they are a staple in my freezer now! I usually use them as a quick appetizer for DH while I'm making dinner. I've changed the recipe a little bit here and there but overall stayed true to it. Well worth the effort! I usually pull up a chair and play a movie on my laptop while I make these in double and triple batches; once you get into the groove, it's actually quite fun!
I mean what can I say! AWESOME!!! Time consuming YES Worth IT YES!! Make alot at a time to save time another time. I made a whooooollllllleeeeee bunch to freeze!