81 Reviews of Chinese Pot Stickers

From: Circuit7 Z

On Mar 1, 2003

What an excellent chance to get some quality time with the kids! Here's a suggestion: make sure all the corners of the wrappers have been folded in against the body of the dumplings. Then boil 2 quarts of water in a large pot, and add about a dozen dumplings. When the water boils again, add 1 cup cold water. Then, when the water boils a third time, add another cup of cold water. When the water boils again the dumplings are done. They are wonderful steamed like this.

From: Derf

On Dec 18, 2001

They were, as you say Bergy, a bit time consumming,but agian as you said, worth it!! I did freeze them, undone, and took about 2 dozen out to try out with friends, we all loved them, they were delicious, we did the dipping a little different, we used sour cream/chives and ground ginger,(was what we had around) it worked fine, but added some calouries of course. Thanks Bergy another great one!!

From: CCinSC

On May 2, 2002

These are addictive! It was all I could do to keep Hubby and #1 son from eating all of these before guests arrived for a party. I cut the wonton wrappers in quarters so the recipe made a bunch of little bite size stickers. The only other thing I did was leave out the shrimp. Delicious!

From: Mrs.R

On Feb 1, 2008

Bergy...These are the MOST authentic tasting pot stickers I've ever had. I've been to China 4 times, eaten my fair share of dumplings, and was VERY nervous to make them in the States, fearing I'd end up with "Americanized Chinese". Not the case! So these took a lot of effort, but I won't lie, they are heavenly. These were worth the hours of work, I'll make them again. People just raved about them! THANKS!

From: liza79

On Feb 14, 2002

Awesome! Lots of work, but worth it. I don't think I'd use the shrimp next time, don't really notice them and their mashed up anyway, so why bother? I had several people ask for the recipe. I froze them for about three weeks before making them for my party. Everyone loved them.

From: carol lazzara

On Nov 23, 2002

made a double batch and froze. These are delicious!!Rice wine too expensive for my budget--used dry white wine; other than that wouldn't change a thing.

From: Bivit

On Feb 25, 2003

Like the others I skipped the shrimp, also found it helpful to make a flour/water paste to seal the wonton wrappers. These are delicious, my husband is addicted and begs me to make a double batch each time. Takes a while but have found that it is easier if I make them while drinking a glass of wine...Thanks for posting this one, we love it!

From: Chef #452771

On Sep 22, 2008

Great recipe!! Great taste!! Loved it!! ( If you think of trying with ground chicken, make sure it's not just white meat because it will be too dry. Pork is the way to go.)

From: Potluck

On Jan 31, 2008

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...

From: Adelynn

On Oct 5, 2004

Very good recipe - comparable to the ones from Chinese restaurants in Asia. The cooking instructions were excellent - and the seasoning quantities perfect. I used leeks instead of cabbage because we dont like cabbage. I omitted shrimps because I didnt have any and added some leftover water chestnuts, and 1 tbsp chopped coriander. Apart from that, I followed the recipe exactly. I served it with Yakisoba #82262 and Soy Ginger Dipping Sauce #62708. I will be making these often - probably would try with shrimps the next time.