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appleofmyeye on 8.12.2010
These were really awesome! I couldn’t find wonton wrappers and ended up using spring roll wrappers. I’d never used either before, so it was quite an adventure figuring out how to keep it together, but they ended up tasting great! The recipe instructions were a bit vague- I decided to brown the pork first so I could get it into smaller pieces before sauteing it with everything else. Also, there was way too much dipping sauce. I could have easily tripled the potstickers and still had plenty of dipping sauce. But like I said, they were awesome and I will definitely make them again! This time I will make sure I have wonton wrappers though, lol.
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nika on 10.12.2009
this recipe is sooo good!!! i made it just a few days ago… and already my family wants me to make them again! thank you for sharing this recipe!
catonine on 4.26.2010
a simpler sauce is made with Soy sauce, rice wine vinegar and chopped red pepper flakes. 1-1 ration on the liquid and just a large pinch of flakes per 1/c cup.
When I make gyoza [mother in law is Japanese and taught me] I use my food processor and process cabbage carrots onions fresh ginger, garlic and shitake mushrooms. I then mix this into the [raw] meat. Use this raw mixture and make the dumplings and prepare as above.
To make in advance, pan cook, until brown on one side and then remove and cool. freeze flat and separate until hard and then place in a freezer safe container or bag. you don’t need to thaw them all the way. heat in a preheated pan smeared or sprayed with oil for several minutes, then pour 1/2 cup of water in and put the lid on the pan. when you can no longer see steam coming out of the pan, remove lid and check for sticking and give the pan a little shake. Turn out onto a platter and serve with the above sauce for dipping.
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