Amazing! I steamed the dumplings instead of frying them to save on some calories and I want to tell you that these tasted just like the one's you get at a Chinese restaurant, only better! I added some chopped scallions to the dipping sauce for extra flavor. Thank you so much for posting this delicious recipe! My DH made me cook them two nights in a row and since they're so delicous, I couldn't complain! Yummy!
Excellent flavor! I baked mine at 375 and had to use celery instead of water chestnuts, but otherwise followed the recipe faithfully. We enjoyed them thoroughly and I know I will make them again. Thank you for sharing!
I wouldn't make these with beef; it changes the flavor. Ground chicken can be used. They're great dropped into chicken broth for a quick supper or lunch.
I made these, and followed the recipe exactly, and they were delicious. The second time I made them, I subbed bulk pork sausage for the ground pork, and coleslaw mix for the napa cabbage, and my guests thought they were still wonderful. Just thought I'd pass that little tip along.....
Yummy, I made these last night and they were fantastic. I used my electric steamer to steam them, I completely filled up all 3 baskets. As soon as they were on a plate with dipping sauce they were being gobbled up by two greedy blokes. When they were all gone one of them asked "are there any more" and looked baleful when I told him "no". I loved the crunch of the water chestnut, I just served these with sweet chili sauce & soy sauce. Thanks Evelyn.
these wonderful dumplings are addictive!!! made for ZWT4