8 Reviews of Perfect Pot Stickers (Alton Brown)

From: ~Bekah~

On Jan 18, 2006

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.

From: Cristin

On Dec 30, 2005

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!

From: ROV Chef

On Apr 12, 2007

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

From: mkeen3

On Dec 20, 2006

Delicious. Next time I'll use less salt, though.

From: Iron Bloomers

On Nov 22, 2007

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.

From: Kasper

On Jul 26, 2007

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!

From: deepfreeze

On Dec 16, 2007

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.

From: Love to Eat!!

On May 30, 2008

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.