Potstickers (Chinese Dumplings) Recipe

Fantastic recipe! I made a few changes to suit my preferences and reduced the serving size. Instead of using shrimp and beef, I opted for sausage. Next time, I might try a mix of sausage and ground chicken for a milder flavor. I skipped the sesame oil and used honey instead of sugar. I cooked the meat and cabbage mixture on the stovetop before filling the wrappers. After baking the potstickers at 425 degrees, they turned out wonderfully crispy on the outside and juicy on the inside. I also added minced garlic for extra flavor. Delicious!

I absolutely adore the Napa Lettuce, it was unexpectedly delicious! I stumbled upon this recipe and it looked amazing, but I decided to tweak it a bit based on feedback mentioning excess mixture after making dumplings. I transformed this recipe into meatballs that I could bake and freeze. Follow the first step as instructed, then add 1/4 cup of oyster crackers crumbs (I ground them in a coffee grinder) and 1 egg per pound of meat (I used 4 lbs. of meat = 1 cup of oyster crackers and 4 eggs). Using a melon scoop, shape the meatballs, bake them at 400 degrees for 10 minutes, flip them, then bake for an additional 10 minutes. You'll end up with around 100+ meatballs. They turned out AMAZING! After freezing, I enjoy using about 6-10 meatballs in Ramen noodles (skip the seasoning packet) with 2 cups of low-sodium beef broth, or around 12-15 meatballs when I make fried rice. Just add the sauce (soy sauce with rice vinegar). For best results, boil them (while preparing noodles or rice) to ensure they are fully heated and retain their moisture after freezing and defrosting. As a single person tired of dining out, I seek out recipes that I can freeze and enjoy later. It's challenging when most recipes cater to families and may not freeze well. Remember not to store them in the freezer for more than the recommended 3 months, but that timeframe still allows for variety while maintaining great flavors in your meals. I highly recommend this recipe!

I had a fantastic experience with this recipe! The flavor is truly authentic and amazing. Here are a few tips I'd like to share with fellow beginners like myself: 1) Blenders are not a good substitute for a food processor. I made the mistake of using one and it turned my shrimp into a liquid mess. I'll be mincing the shrimp by hand next time. 2) I couldn't find round gyoza wrappers, so I used wonton wrappers instead, which worked well. 3) Remember to partially freeze the pot stickers on a baking sheet before transferring them to a freezer bag. 4) This recipe makes a large amount of filling - almost enough for two packs of wonton wrappers. Keep that in mind when making it. 5) When frying the pot stickers, be mindful not to use too much oil. We used a lot, as there was no specified amount, and they ended up a bit too oily.

Fantastic recipe! I made a few tweaks by omitting the shrimp and incorporating orange zest for an amazing burst of flavor. Opted to use bamboo steamers instead of frying to cut down on time and calories. Placing the pot stickers on lettuce leaves in the steamer prevented them from sticking. Served them with a dipping sauce made of soy sauce, rice wine vinegar, and white sugar. Highly recommend trying this out!

I shared this recipe with all my coworkers, and the flavor and texture were amazing. However, as a beginner in making dumplings, the process of stuffing the wontons took a long time. I scaled down the recipe to use 1/3 lb shrimp and 1/3 pound ground beef, which was the perfect amount for a whole packet of gyoza wonton skins. We enjoyed the dumplings for days! When I tried to pan fry the dumplings, the hot oil spattered around the kitchen because the dumplings were a bit wet, so I switched to baking and then steaming them. I baked them at 275°F for 10-15 minutes until slightly dry, then steamed them for 10 minutes. As an experiment, we also tried steaming and then baking them, which worked quite well too. Despite the challenges, I would definitely make these again!

This recipe is a great base for making dumplings, so I gave it a 5-star rating. You can easily adjust it to suit your preferences. My family prefers ground turkey, so that's what I used instead of shrimp. I had a pound of ground turkey on hand, so I made a 3-serving recipe omitting the shrimp and using the turkey. I added some fresh minced garlic and shredded carrot, and the dumplings turned out delicious! The filling was just the right amount for one 10 oz package of wrappers. I believe the original recipe yields too much filling – even for a 3-serving size, I had just enough for one package of wrappers. I made 26 wontons for 3 people using this recipe, served with some homemade fried rice on the side, and it made for a perfect meal.

Rewritten review: These were absolutely delightful! It was my first attempt at making them. The recipe is bursting with flavor, and I substituted regular cabbage for napa cabbage due to cost constraints. I managed to prepare 50 of these dumplings and still have enough filling for more. I served them with teriyaki sauce for dipping, and they turned out fantastic. This recipe is definitely a winner!

While it took a bit of practice to wrap the potsticker, I found that the filling worked even better when shaped into meatballs. So, that's exactly what I did.

It would be even more delicious if you used a mix of 50% ground beef and 50% ground pork for the filling, and made your own wrappers from scratch. Just simple ingredients like regular all-purpose flour and water are all you need for the dough. However, preparing the dough and wrappers is the most time-consuming step in the process.