PanFriedPorkandShrimpPotstickers|SteamyKitchenRecipes

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Sunday,July27,2008

Pan Fried Pork and Shrimp Potstickers

BySteamyKitchen/93 comments

http://steamykitchen.com/718-potstickers.html

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Incollege,myfriendsandIusedtogettogetheronceamonthandhaveChinesePotstickerparties.
Thekitchenwouldbepreppedtocreate3bigbatchesofChinesepotstickerfillingandthediningtable
wouldbeconvertedtoourpotstickerwrappingsession.
WedmakehundredsofChinesePotstickers.Asmallbatchtoenjoythateveningandtherestofthe
potstickersgostraighttothefreezerformyfriendstotakehome.Theyweresoooofabulousandit
wasourgirly-bondingtime.
Thesedays,itsnotmygirlfriendswhocomeovertopleatdumplings,butmylittlekidssitatthetable
wrappingthepotstickerswithMommy.Loveit!
ChinesePotstickersarereallysimpletomake,andthereareafewsecretsthatIllsharewithyou.

How to pleat potsticker dumplings

Impiecingtogetherseveralphotosofdumplingmakingfromdifferentcookingsessions,soyoull
havetoexcusetheinconsistentphotoquality.Nottomention,thesephotoswerefromlastyear,
beforeIlearnedhowtousemycamerasbasicfuction,likeFOCUS.

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ThesephotosweretakenwhenIhandmadethedumplingwrapperafeatthatwhiledelicioustome
isnotworththetrouble,whichiswhyIvenotpostedthisbefore!Thehandmadewrappersarethicker
thanwhatyoudbuyatthestore.

Spoonabout1teaspsoonoffillinginthemiddleofthewrapper.Useyourfingertobrushthe
cornstarchslurryallaroundtheouteredgeofthedumplingtoactasyourgluetoholdthepotsticker
together.

Bringupoppositesidesandpinchthedumplingwrapperinthemiddle.

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Youllonlybepleatingtheupperhalfofthepotsticker.Inthisphoto,allmypleatswillbemadeon
theupperhalfofthepotsticker.
Startwithyourrightside.Holdthepotstickerinyourhand.Foldandpleatasshownabove.Pinch
tight.Youlldo3pleatsjustlikethisontherightside.Thenrepeatontheotherside,butinthe
oppositedirection,sothatallyourpleatsarepointingtowardsthecenter.Seehowmypleatpoints
towardsthecenter?Thiscreatesacrescenteffect.ThenexttimeImakepotstickers,Illhavetotakea
fewmorephotos,becauseitseasiertolearnbyphotosthaninwords.

Pinchallpleatstightthereshouldbenoopenspaces,otherwiseyourfillingwillfallout.

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Nowfrythepotstickersinbatches(readmyinstructionsbelowintherecipe)
Sidenote:
Whilemypotstickerrecipebelowdoesnotcallforcabbage,ifyoudowanttoincludecabbage
inyourdumpling,makesureyousaltthecabbage,letitsitfor15minutesandsqueezeallthe
wateroutofthecabbage.Waterycabbage=soggydumplings.Lookhowmuchwatercomes
outafter15minutesofsalting:

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Thesaltdrawsoutthewater.Foreveryhandfulofshreddedcabbage,useabout1teaspoonof
koshersalt(1/2tsptablesalt),mixwell,letsitfor15minutesatroomtemp.Placesalted
cabbageincheeseclothandsqueezewaterout.Youcouldalsojustdothisinyourhandstoo,if
youdonthavecheesecloth.

Pan Fried Shrimp and Pork Potsticker Recipe

Serves6-8
1packageoffrozendumplingskins,defrostedovernightinrefrigeratoror40minutesroomtemp(do
notmicrowaveorsetinwater)
3/4poundrawshrimp,shelledanddeveined
3stalksgreenonions,cutinto2inchsections
1/2cupcannedbambooshoots
1/2poundgroundpork
2tablespoonssoysauce
1/2teaspoonkoshersalt
2tablespoonscornstarch
1teaspoonfreshlygratedginger
1tablespoonricewine(ordrysherry)
fortheslurry:1tablespooncornstarchmixedwith1/4cupwaterinasmallbowl

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water
cookingoil
DippingSauce
1teaspoonAsianchilisauce
1/4cupsoysauce
2teaspoonsesameoil
1/2teaspoonsugar
1/2teaspoonricewinevinegar
Washtheshrimpandpatverydry.Inafoodprocessor,addtheshrimp,greenonions,bambooshoots
andpulseseveraltimesuntiltheshrimpischoppedtoabout1/4inch.Inalargebowl,combinethe
shrimpmixturewithgroundpork,soysauce,salt,cornstarch,ginger,ricewine.Mixwell.
Spoon1teaspoonofthefillingontodumplingskin.Brushabitofthecornstarchslurry
allaroundtheedgeofthedumplingskin.Foldoverandpresstosecureedges.Makesureedgesare
sealedtightly.Shapethedumplingsothatithasaflatbottom.Coverlooselywithplasticwrapsothat
itdoesntdryout.
Whenyouarereadytocook,heatalargenonstickpanwith1tablespoonofcookingoilovermediumhighheat.Whentheoilishotbutnotsmoking,addthedumplings,flatsidedown,nottouching,tothe
pan.Letfryfor1minuteuntilthebottomsarelightgoldenbrown.Pour1/4cupofwaterintothepan
andimmediatelycoverwithatightfittinglid.Turnheattomediumandletthedumplingssteamfor
3minutes.Openlidandlettheremainingliquidcookoffabout1minute.Cutintoadumplingtomake
surethatthefillingiscookedthrough.Removetoplate,wipethepancleanwithpapertowels(or
wash)andrepeatwithremainingdumplings.Servewithdippingsauce.
***

Still hungry?

ChinesePastrieswithHoisinChicken

ConYourKidstoEatVegetables,Steamy-Style

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GroundBeefwithBeijingSauceOverNoodles

StirFriedShrimp,EggsandPeas+StirFrySecrets

XiaoLongBaoSteamedShanghaiSoupDumplings

WontonNoodleSoup
PrintRecipe
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Categories:Appetizers/Bites,ChineseNewYear,ChineseRecipes,MyFavoriteRecipes,Recipes,
RegionSpecific,Rice/Noodles,Sauces/Condiments,Seafood/Meats,SuperBowlRecipes,
Vegetables/Fruit
Ingredients:bambooshoots,cabbage,dimsum,dippingsauce,dumplings,pork,potsticker,shrimp

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93 Responses to Pan Fried Pork and Shrimp Potstickers

OlderComments
1.

Reply
Laura8/4/08@11:04am
HiJadenpotstickersareoneofmyfavoriteappetizers(Imgettingacravingforthemaswe
speak)andthiswasperfectlytimed!AfriendofmineandIhadplannedaweekendpotstickers
marathononSaturday,andIprintedthisouttouseasourrecipe.

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Wegroundturkey,chicken,bokchoy(treatedlikecabbage),greenonions,gingerandlowsodiumsoy.IfIdrememberedsproutstheywouldhavebeeninthemix,toonexttime!
Wemadea*massive*batch,cooked12onthespot(justtotest,ofcourse)andfrozetherestin
10-dumplingpackages.Thetotal?114deliciouspotstickers.Hooray!

Ranjeet karkireplied:August27th,2009@5:19am
hijadeniamseeyourpotstickerandilovefoodiammakingnewdishesandlearning
morerecipesomymailforwardthanku
2.

Reply
Hope8/6/08@3:41pm
HiJaden
Weloveyourblog.
justlettingyouknowyourpotstickerpleatingphotoshavedroppedoffthenet,andnolonger
comeupwhenthepageisviewed.Wehopetheyreappearsoonsowecanmakesome
thanks

3.

Reply
TONY8/12/08@8:00pm
Jadenoranyone,
Doyouhavearecipeforthepotstickerdough?
TheyhavebecomeexpensivehereinCalifornia,andIreallydontlikethemallthatmuchto
thin.
Iusearecipesimilartoyours,basedonarecipefromonofmyfavoritecookbooksbyRhoda
YeeSzechwan&NorthernCooking.Iusedherdoughrecipe(2cupsflour+ water)and
usedmypastamakertorolloutthedoughbutthedoughwastuffandchewy.

4.

Reply
jen8/14/08@2:06pm
DearTony,
Itoohavebeeninsearchfortheperfectpotstickerdough.Ibelieveintheorderandtechnique
offoodscience.WhileIhavenottriedJadensPotstickerDoughrecipeyet,itappearsthather
recipemaybetheone.TrustmewhenIsayIvehavesearchedfortheone.Keytips,her
notesonHotWaterDoughandKneading.All-Purposeflour(proteincontent10-12%)is
typicallyused,asBreadflourishigherisprotein(12-14%),thushavinghigherglutens,thus
typicallyresultinginamorechewy/denseproduct.KeepinmindthatAll-Purposeflourcan

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varyslightlydependingonbrandandregion.Makesurethedoughrestsasthishelpstheglutens
relax.Toomuchflourcanmakeaproducttough.Hopethishelps.
5.

Reply
Jason Sandeman8/19/08@7:31am
Ireallylikeyourposthereaboutpotstickers.Ijustrecentlylandedasous-chefpositionata
hotelwhereweproduceoutatonofthosethings,(withthepre-madewrappersofcourse )
Thephotowhereyoushowabouthowtopleatistop-notch.
Thanksforthat.

6.

Reply
Brenda8/20/08@5:59pm
Ilovemakingpotstickerswithmygirls.TheyareChineseborn,withAmericanparents.Weall
lovetheseandIreallydontmindthework.Wehavemadethematdinnersthatwehavehad
asthankyousforsupportingusinamissiontriplastsummerwiththegirls.Ihavenever
learnedhowtomakethepleatsliketheChinesegrandmothers.NowIknowandwiththefilling
thatIhaveinthefreezer,wewillbemakingsomethisweekend.

7.

Reply
S8/21/08@7:52pm
Inreplytojules,IhaveanallergytowheatsoIknowhowharditis.Iveneverknownwhich
yumchaareglutenfreeeither,butIcanhelpyouwithwrappers.Buyvietnamesericepapers
(theyreround)fromyourasiangroceryoucannormallygetsmallorlargeones.Ifyoure
makingricepaperrolls(bitdifferenttodumplings,butcanusethesewrapperstoo)youdipthe
ricepaperinabowlorslightlylesshotthanboiling,thenyouputyourfillinginandfoldupthe
bottom,thentheleftandrightsidesofthewrapper,thenrollawayfromyou.Accordingtoa
vietnamesecookbookIjustborrowedfromthelibrary,youcanalsomakeacrepeusingaflour
whichisriceflourtotapiocaof6to1,withnormalcrepeingredientslikeeggs,etc.I
recommendinvestinginvietnamesecookbooksastheynormallyshowyouhowtomakerice
paperrollsorfriedspringrolls,butIbelievethatricepapersworkreallywellasadumpling
skinifyousteamthedumplings.Notsureifyoucanfoldthemprettilylikethisthough.

8.

Reply
carlene shope8/25/08@7:25pm
HowcanIprinttherecpiewithoutalltheotherstuff?

9.

Reply

http://steamykitchen.com/718-potstickers.html

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SteamyKitchen8/25/08@7:49pm
Iknow!Ivebeentryingtogetthisstupid#*(&!@%$printplugintowork.Noluck.
10.

Reply
Michael8/26/08@1:03pm
Hiwouldyoubeabletocontactmewhenyougetachance..ILiveinLondonU.Kandam
thinkingofopeninganiceChineserestaurantcouldyouhelpmefindingtherightstaff?looking
forwardtohearingfromyousoonTHANKYOUVMuch
MichaelGold

11.

Reply
Gourmet Traveller9/4/08@11:13am
Thankyoufordescribinghowtopleatthepotstickerdumplings.Ifelthesistatedtotry.Ilike
youphotosaswell.

12.

Reply
Merry1/3/09@9:24am
IwassearchingtherecipeforthepotstickersviagoogleandIfoundyourblog.Thanksforyour
step-by-stepofpleatingthedumplings,nowIcandoitperfectanditlookslikehandmadebya
restaurantorsomething.Imadesometodayanditwassuchacrowdpleaser!

13.

Reply
adeana1/12/09@9:20pm
Imadedumplingstodayusingthesetipsandtheyweregreat.Howeverthefriedpartofthe
dumplingbecamesoggyaftercookingitwithwater.TheonesIgetatmyfavoritechineseplace
areniceandcrispy.Anyoneknowwhatthesecretistocrispybottoms?thanks!

14.

Reply
ChefMal1/14/09@7:24am
Gah!Ivebeenexperimentingwithdumplingsforafewweeksnowandwhiletheycomeout
good,IknewthereweresomethingsIwasmissinglikethefoldingtechniqueandtheslurry.
Dontaskhowmanyofthosethingscameapartonmeduringfrying.Anyways,thanksforthe
picsandadvice.Iwilltryyoursagelymethodsverysoonandletyouknowhowitcameout.
Happycooking!

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15.

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Reply
Lyndsey1/25/09@12:59pm
IlovepotstickersandIwanttotryyourrecipe.Mypleatingwasokaybutwithyourinstructions
andphotostheyllbealotbetter.Thanksforsharing.Ididhavetolaughatthedirectionswhen
toldtouseanonstickpan.lol

16.

Reply
MayLing4/26/09@3:00pm
HiJaden,
Doyouhavetherecipeforthepotstickerdough?SinceIliveinasmalltowninTN,thereisnt
anydumplingwrapperavailableatall.Wouldbereallyappreciateifyoucouldemailmethe
doughrecipe.thankyou.
MayLing
Hey there! I dont have one posted on the site.Ive made them once by hand but didnt really
record a recipe! I will next time, k?
~jaden

17.

Reply
QL74/30/09@6:50pm
IFINALLYlearnedhowtopleatpotstickers!IfoundthatifyoufollowyourdirectionsBUT
keepthepotstickeronthetable(surface)insteadofinyourhand,itseasiertopleat.Justmy
personalexperience.Also,againhavinghadtolearnbytrialanderror,saltandsqueezeoutthe
cabbage.Iwishyourinstructionswerearoundabout20yearsago!!!Iloveyourrecipes!
Thanks!

18.

Reply
Natalie6/6/09@3:23pm
MyfamilyandILOVEpotstickers.Iusuallybuythefrozenpotstickersavailableatthechinese
grocery.
WhenIcameintoyourpostingforpotstickersandallthedetailedinstructions,itjust
encouragedmetotrytomakeit.IFINALLYmakeit,anditcameoutsoPERFECT!!!I
followalltheinstructions,andmypotstickerscameoutnice,golden,crispyonthebottomand
chewyontheskin.
Thankssomuch,Jadenforthisgreatrecipeandstep-by-stepinstructions.LOVEyour
website..:)

19.

Reply

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The Little Teochew6/7/09@4:46am

HiSteamyKitchen!YourblogwasanexcellentguidewhenImadepotstickersyesterday.They
tastedreallygood,butIdidntmanagetogetthelovelycrescentshapeasshowninyourphotos
Nexttime,Isuppose;P
http://thelittleteochew.blogspot.com/2009/06/guo-tie-gyoza-pot-stickers.html
hey you did a great job on those potstickers! Jaden
20.

Reply
The Little Teochew6/7/09@8:43am
ThankYOU,Jaden.Youdabest!

21.

Reply
Kamran Siddiqi7/21/09@12:32am
HeyJaden,asmuchasIloveshrimpandpork,othersinmyhousedont.Itsdifficulttohavea
love-haterelationshipwithseafood,especiallywheneveryoneelseinyourhousehatesit.
Ihappentolikethisrecipealot,especiallybecauseofthecombooftheshrimp,butcouldI
leavetheshrimpoutandjustuseporkwithoutreallycompromisingthegreatflavorsthatthis
recipehas?Becauseifitreallydoescompromiseit,Iwontmindsneakingtheshrimpin(Itll
beasecretbetweenyouandI.Justdonttellmymom.LOL).
Also,mustIusecannedbambooshoots?CouldIusethefreshkind?
use whatever you want! beauty of potstickers and dumplings is that its to your taste. secret it
to cook a tablespoon of the filling in a frying pan, taste and adjust seasonings if necessary.
~jaden

22.

Reply
Jeanie10/10/09@11:07pm
Imadethesetodayandtheycameoutreallywell!JustwantedtoreiteratehowmuchIloveyour
website.Irarelyevermakerecipesthatcomeoutperfectly.
IwenttothemarkettobuytheChineseShaoxingcookingwinetoday.Onceyouopenit,how
areyousupposedtostoreit?Inthefridge,onashelf,etc?
Thanks!
Hey JeanieThanks for writing! Im glad you loved the potstickers. Store the wine in the refrigerator or in
your pantry thats dark, cool.

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You can throw a few slices or slivers of fresh ginger in the wine to make it even better. Anytime
I have a little nub of fresh, raw ginger, I just slice thinly and stick it in the bottle. This wine will
last for quite a while in refrig. I usually keep my wine for about 4 months.
Jaden
23.

Reply
Patricia10/17/09@1:08pm
Ijustwantedtosaythankyouforpostingthisrecipe.6monthsagoIdecidedthatIcouldmake
myowndumplingsafterspendingridiculousamountsofmoneytoeatthematrestaurants,butI
wasntreallysurehoweasyitwouldbe.Beforemydecisiontomakemyown,Ididnotknow
whatafoodblogwas(IdontIM,Idontblog,Idontchatonline).Igoogleddumplingsand
aftersearchingawhile,foundyours.Idecidedtogowithit.Especiallysinceyouwerewilling
toshowwhathappensifyouaddcabbageandyouhadgreatdirections.Afterseeingallthat
water,Idecidedtotryitwithoutcabbageorlettuce.Imadethemexactlyasyouwrote.
IboughtwrappersfromourAsiaMart.IhadneverbeeninanAsiaMartbeforesothatwasa
new,weirdexperienceinandofitself.BUT,Imadethemandmyhusbandandchildren
gobbledthemdown.Wedidpurchasethedippingsaucefromthemartalso,becauseIdidnt
knowthatthatwasalsosoeasytomakeatthetime.WOW.(Imustalsosaythattheclerksat
AsiaMartwereVERYhelpfulinhelpingmechoosetherightingredients,andIasktheiradvice
allofthetimenow).
Youandyourbloghavelaunchedmeintoawholenewworld.InowgototheAsiaMartoncea
weekANDIfollowatleast20cookingblogs.Becauseofyourrecipeandpictures(yes,mine
evenlookprofessionalbecausethepleatingisSOEASY).Ihaveevenbranchedoutalittleand
nowmakesushiandotherdishesIthoughtwouldbeimpossibletomake.Ialsoownasteamer
justforyourdumplings!(Isteaminsteadoffrynow).Imakethesedumplingsalmostoncea
week.
Ihavestartedtrytobecreativewiththefilling,butIcantseemtofindabetteroneyet.My
littleonehasdecidedhedoesnotlikethemanymore(onlybecausetheolderoneLOVESthem)
LOL.ButIcantfindanythingmoreAmericantoputinthemyetthathelikes.Hedoesstilleat
them!
Anway,thankssomuchfortakingthetimetowriteinaneasy,freemannerandtakepicturesof
yourworkinprogresstohelpthoselikemewhoneedthevisualaids!

SteamyKitchenreplied:October17th,2009@7:53pm
Patriciayouaretoosweet!Cantwaittoseewhatyoumake!~jaden

24.

Reply
play2cre812/6/09@8:23pm

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ThanksforthegreattutorialIfoundyourinstructionsacoupleofmonthsagoandmy
youngestandIhadagreattimemakingthem(evenbetterheis17,64andabigguyfun
timeinthekitchen).IdidntbookmarkyourblogatthetimesoIwassogladIcouldfindit
again.Ialsowanttoaddathanksaboutthesaltandcabbageamazing!
25.

Reply
JOE12/13/09@10:29pm
J
HI.IFOUNDARECEIPEFORCHINESEDUMPLINGS.ITISATTHEWEBSITEINTHIS
EMAIL.IAMGOINGTOTRYTOMAKETHEMTHISWEEK.ILLLETYOUKNOW
HOWTHEYCOMEOUT
JOE

26.

Reply
Laura1/22/10@1:19pm
Jaden,
Iloveyourblog,butthisrecipehaspushedmyrespectforyouasacookintothestratosphere.
Theyweresodelicious!Iwillbemakingtheseeverymonth,atleast.Thankyou!

27.

Reply
Lori1/18/11@7:11pm
ImadetheseforaNewYearsEvepartyandtheywereahugehit.Idoubledtherecipeand
sharedthemwithfamilyandfriendseveryonelovedthemandIwaseventoldtheywere
restaurantquality!

28.

Reply
Erin1/30/11@11:41am
Ivebeeneyeingthisrecipeformonths.Iamsoexcitedtotrythem.Looksoutstanding!

29.

Reply
Steph in Canada2/8/11@1:49pm
PerfectPotstickerDoughRecipe!!

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Ihaveusedtherecipefordough(neverusedthefillingrecipeIhaveabetterone)fromthis
website:
http://chinesefood.about.com/od/potstickers/r/potstickers.htm
Therecipeinstructsyoutodividethedoughevenlyintoballsandthenrollouteachwrapper
separately.Ididthatthefirsttime,butittooksolongitwasridiculous.My2ndtimemaking
thisdoughIjustrolleditoutthinandcutoutcircleswithadrinkingglass.The2ndtimeImade
thedoughIalsousedmystandmixer(withdoughhook)itwasadoublebatch.
Ifindthesedoughwrapperstobesomuchyummierthanstoreboughtanditsreallynotalot
ofwork.

SteamyKitchenreplied:February8th,2011@3:04pm
ThanksSteph!
30.

Reply
Annamaria3/30/11@9:07am
HiJaden!Okay,Ineedthisanswered.IsthereadifferencebetweenWonTonWrappersand
Dumpling/GyozaWrappers?WhenIgotothestoredotheysayDumpling/GyozaWrappers?
IjustthinkyourrecipeisprobablytheequivelantoftheonesIorderatthisChineserestaurant
thathasamazingfood.ImaddictedandIswearIcanorderfromthemeveryday!Oneofmy
favoritefoodsisPotstickers.IfIcanmakeabunchandfreezethem,IdbeorderingChinese
takeoutalotlessandprobablysavetonsofmoney!Ihaveorderedsomuchthatnowthe
ownersknowussowellthattheyknowwhosnametotakewhenwemakeanorder.IthinkI
needabreakhahaha!Sopleasehelpmewiththewrapperinfo.Alsowouldyousaythereisa
differentqualityfrommakingyourownwrapperdoughthanbuyingthem?Cantwaittohear
fromyou!

SteamyKitchenreplied:March30th,2011@1:21pm
Theyaredifferentwontonwrappersaresquareandgenerallyalittlethinnerthanthe
dumpling/gyozawrapperswhichareround.
Getthedumpling/gyozawrappers!Anddontbothermakingthemfromscratch(painin
thebutt!!)

31.

Reply
Manuela5/17/11@4:24am

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Iamamazedtonoticehowdeepcanfoodhelpweavingrelationsandgettoknoweachother.
InourblogaboutculturewherefoodplaysapivotalrolewehavespokenaboutanItalian
expatriateinShanghai.ShegottoknowChineseculturethroughherAyi(Auntysomething
likeamaid,whichmeanslifesaverinChina)bypreparingtogetherdumplingsandpasta
bolognese.
Thisisthelink:http://www.illywords.com/2011/05/east-meets-west-in-the-kitchen-betweenjuicy-chinese-dumplings-and-pasta-bolognese/
Enjoythetext,photosandvideo!
Manuela
32.

Reply
Heather7/7/11@8:24pm
HiJaden!
ThosedumplingslookjustDELICIOUS!AndImayhavethedumbestquestionofalltime,but
thereisnosteptoincludecookingthepork.?Doesitgoinrawandcookwhilethedumplings
arebeingpan-fried??
Isthatadumbqustion?Imightbeatotalidiot!lol!!!

SteamyKitchenreplied:July9th,2011@7:42pm
Yes,theporkiscookedinsidethedumpling!

33.

Reply
Kate T.11/16/11@9:52pm
HiJaden,
Iloveyourblog!Imexcitedtotrythesepotstickersforadinnerparty.ButIhavesome
vegetarianscoming.Canyousuggestproportionsforadeliciousvegfilling?Thanks!

34.

Reply
Emily T.11/20/11@7:55pm
Imadethesetonightandtheywereabsolutelyperfect!TheonlythingIdiddifferentwasadding
cabbagesinceIhaditinthefridge.Theflavorwasawesomeandpleatingthedumplingswasnt
nearlyastoughasIthoughtitwouldbe.Cantwaittodefrosttheextrasandhavethemasapps
atadinnerparty.Thankyoufortherecipe!

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SteamyKitchenreplied:November21st,2011@11:34am
ThanksEmily!
35.

Reply
Faith1/8/12@8:47pm
IvebeenlookingforPotstickersforawhilenow.Iactuallyfoundyoulastnight.Iloveallyour
tipsonhowtomakethem.WhenIwentthefrigtostart,Ifoundmycabbagewasbad.Ididnt
thinkyoucouldmakethemwithoutcabbage?SoIGoogled,Potstickerswithoutcabbageandit
broughtmehereagain! Well,Ididnthaveanyoftheingre.youhaveforthispost!lolAllI
hadwaschicken.SoIputitintheCuisinartandchoppeditallup.Addedaboutabunchof
greenonions.Iputinsomegarlic,ginger,hotchilipepper,soysauce,sesameoil,Ithinkthat
wasaboutit?OnetipIlovethatyougavewastocookupalittletestfillerbite.Whatagreat
idea!!WhydidntIeverthinktodothat?Thenyoucanchangeit.Ididmytest,itwas
awesome!ReallyIwantedtotryandmakemyownwrapperstoocauseIliveoutinthesticks
andWal-Martistheclosestthing.Theirwrappersaretoowantony.SoIfoundarec.for2C.
APflour.1C.Boilingwater1/4t.salt.Mixeditup,letitrestanhour.Madethesnake,cutlittle
pieces,rolledthemreallythin(youtubedthat ).TurnedoutAWESOME!!!!TRIPLE
AWESOME!!Love,love,lovedit!Man,withjustsimpleingre.thesecanbemade!Myfirst
attemptthewrapperswerebready.Wasntgettingthemrolledoutenough!Thanksforallthe
info.andhelpinmakingthese!Ilearnedalotfromreadingthecommentstoo.ThatswhyIhad
tocomebackandleaveonealso!
Appreciateallthepictures!ThatwasaBIGhelpwiththepleating! Ahsuccess!!!Itwasa
beautifulthing!!

36.

Reply
Dominique1/17/12@3:33am
Whatisthedifferencebetweenpotstickersandgyoza?IliveintheNetherlandsandIvenever
heardofpotstickers.

37.

Reply
JC1/29/12@6:06pm
IswearifIevergetthroughtheglutofproduceinmykitchenwaitingtobecanned(whoknew
IdgetcheapgoodtomatoesinJanuary????)Immakingabatchofthese!Itoousedto
participateinpotstickerpartiesincollegewithmygroupoffriendsfromtheInternational
StudentAssociation,andlovedhavingabatchofthemtuckedinmyfreezerreadytogo.Whata
greatwaythatusedtobetospendaday!

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