By Sandi (From CA) on September 19, 2005
Photo by Sandi (From CA)
Photo by Sandi (From CA)
"I finally got around to making these last night and, while my photos don't exactly reflect it, they were AWESOME! I made a very simple dipping sauce of about 2 parts Yamasa soy sauce to 1 part rice wine vinegar with some sesame seeds sprinkled on top. I froze the extra prepared, but uncooked pot stickers on a cookie sheet, each layer separated by waxed paper, then put them in a vacuum sealed Food Saver bag and back into the freezer. These got pretty consistent 5 star ratings on the FoodTV.com site."
Serving Size: 1 (1003 g)
Servings Per Recipe: 1
"We made these as an appetizer for a Christmas party we attended recently. Everyone loved them! After assembling the potstickers, we boiled them & then fried for a few minutes to crisp them up. Served with a nice ginger-hoisin sauce."
"While the recipe is good, I thought the cooking method needed a little fine tuning. That might just be variances from range top to range top. I did feel that the filling did not taste "Chinese" enough. It seemed to be missing something that would give it that "Chinese" food taste. I will play around with it and report my findings"
"I have been making these for years after I saw Alton's show and they are incredible! Easy to make and taste wonderful! I have also prepared the filling and stuffed the wontons, then flash froze them on cookie sheet, and bag them when frozen. Just take them out 30 minutes before planning to cook them, and they are great. "
"These are ABSOLUTELY fabulous! I have made them MANY, MANY times. They are really good and simple to make. It takes a little while to assemble them, but it is worth the little effort. I was just heading over to Foodnetwork to print this recipe, I should know it off by heart by now and thought I'd look and seee -- so glad you posted it! Definately give these a try. BTW, you can make the filling up and freeze it, then you just need to thaw it out and fill the wontons, I usually keep some in the freezer for a quick potsticker fix!"
"These were very good. A bit time consuming, but worth it. I used half turkey and half pork, and added 2 tsps. of low sodium soy sauce. Didn't add the brown sugar. Served with a dipping sauce of soy sauce with a bit of toasted sesame oil and chopped scallion greens. Cooked up one batch and froze the rest."
"I have a secret ingredient that I add that makes this super moist and absolutely amazing...silken tofu. Yes, you read that right. It doesn't compromise the flavor but adds so much to the texture. I have made it this way everyone after I saw an episode of Throwndown with Bobby Flay and the entire family loves them!"
"Delicious! I made these yesterday and my kids and I loved them. I really like the flavor in these, I have made others (that we liked) but these have a more unique flavor that we really liked. Thank you for sharing. BTW, I cooked half just like the instructions and the other half I fried....we liked both. Too good."
"Potstickers are so much easier to make than I thought they would be. They do take a while to fill/fold (took me about an hour, and I did the pleaty thing like AB did on his show - you can see it if you search for "Perfect Potstickers" on YouTube), but once that part is over, you can cook them in no time at all! I made this recipe, but the one on foodnetwork.com might've changed, because the amounts were a bit different: 2 T red bell pepper, 2 tsp. Worchestershire sauce (I used soy sauce instead), 2 tsp. ketchup, and 35-40 wonton wrappers. I only used 1/2 tsp salt (no salt would've been ok, probably), I used a 14 oz. pkg of wonton wrappers (which had about 42 in it), and still had a tiny bit of filling leftover. I also used ground turkey and added 1 1/2 tsp of minced garlic from the jar. Since it is just my husband and me, I only made part of this recipe and I froze the rest, as Sandi (From CA) suggests, which is SUPER convenient! I served these with shrimp fried rice (Recipe #38748), and I made some Chinese hot mustard to go with them (Recipe #224930). Thanks for posting this, Sandi!"
"Made exactly as written, absolutely a hit. I like a crispier pot sticker, so next time will just fry them in a bit of peanut oil, and skip the simmering in chicken broth step. Don't be intimidated by the ingredients or the time it may take. Do it on a day that you have a bit of time free. Uncooked potstickers freeze wonderfully."
"I Will make these again. Thanks"
"YUM!! Brought back memories of a little hole in the wall in Hawaii when I was stationed there in the US Air Force. I am glad they were good as I had to spring for a new 12" stainless pan as I only had non-stick. Definately a keeper recipe....I like to tweak things so I added some garlic and ginger. Made double and froze half of the meat mixture for next time."
"these are right on the money in my book. Couldn't be any easier & they are delicious. I too, froze them on the cookie sheet & bagged once frozen, makes the effort well worth it."
"My husband and I made these after a Good Eats episode. We were hoping to freeze some but ended up eating every last one we made!! They are soooo yummy!"
"Delicious. Next time I'll use less salt, though."