By Cookgirl on April 10, 2006
Photo by Dib's
Photo by Dib's
"A recipe from my worn out copy of Jeff Smith's The Frugal Gourmet Cooks 3 Ancient Cuisines. With this recipe, which I adapted from a soup to pot stickers, you have the choice of steaming or pan frying the dumplings. Dim sum (also known more commonly as gyoza) wrappers are shaped like wonton wrappers except they are round not square. The wrappers can be found at any Asian market and many grocery chains. We always serve the dim sum with both a sweet dipping sauce, (usually a purchased plum sauce) and a salty dipping sauce. You can also use freshly made dim sum wrappers, but as I am not to that confidence level in Asian cooking I will leave that to the culinary experts. In the meantime I will take itty-bitty baby steps when it comes to cooking Asian food."
Serving Size: 1 (827 g)
Servings Per Recipe: 1
"Loved these! I did have to add a tbsp of fast dissolving sugar to the dipping sauce for DH but that is just him. Will definitely make these gems over and over again. Made for Culinary Quest 2014."
"I made a 1/2 recipe of this to be a part of a Chinese tasting tables, and these dumplings were loved by all! They were very easy to make and the seasonings were 'just right' - nothing overwhelmed. My first time using tamari - I like the lighter, less salty taste a lot. Thanks."
"Wow-these were so tender and full of flavor. I usually make them with pork but I wanted to try the chicken-my new favorite recipe for steamed pot stickers! Made for CC 2014."
"Wow these were yummy. I didn't use the paste as they held together fine w/o it. Maybe it was just the wrappers I had. I didn't' have ground chicken so instead I cut up a few chicken breast tenders really small nth scissors. They came out great. I served with my Spicy Mayo along with your dipping sauce. Thank you CG. Made for ZWT 6 by a fellow Looney Toon Spooney :)"
"I hope you don't mind, but I adapted your adapted recipe. I used wrappers labeled: chinese spring roll, filipino lumpia, vietnamese chagio, mandarin Moc Shu Pork wrappers. I rolled them up and fried them. I used a very small line of the raw pork filling and cooked it at not too high a temp. so the rolls would cook all the way through. I used 30 large wrappers and still have quite a bit of filling left which I have frozen. These came out wonderful and I'm sure I will try the steam method with the left over meat in the freezer. Made for zwt6 by an Unruly."