I made this tonight. The only change I made was pork only and 1 shallot in the filling. They came out so perfect I couldn't believe my taste buds! I will never buy them again! Excellent recipe!
The dough is really easy to do, I'll never buy wontons agains. The filling was a little bland for me, so I gave it some shallot and a little extra salt and pepper, as well as made an easy hoisin sauce that really set it off. Excellent both pan-fried and boiled. My changes and hoisin recipe are on my blog http://imreallywritingafoodblog.wordpress.com/
YUMM YUMM! These were easy to make, I bought the premade fresh wonton wrappers from the store and used my dumpling press and they are so easy and so tasty to make. I didnt' use the shrimp, just the pork this time, but it's easy to add other things to the main seasonings.
Simply delicious. We used store-bought dumpling wrappers from the freezer section of an Asian grocery to save a little time. Filling was delicious. We've frozen the extras to enjoy later.
Making these was easier than I thought... the filling smelt wonderful.....I did the frying method and made up 10 to sample with my husband. After the first dumpling I tried, I was hmm they're ok but by the fifth dumpling....I was thinking about making another batch to "sample" some more. They are rather addictive. Will make these again...PS I did make up my sample a week after putting together the dumplings...they DO freeze very well.
Very tasty. My family really liked these and it was fun to make.
Excellent - I made them last night for our Valentine / Chinese New Year dinner and used the pan fry method. They were as good or better than any I have ever had.
These were delicious! I confess I used store-bought wonton wrappers instead of dough made from scratch. Next time around, I'll make time to make my own dough. I used the pan fry method and the dumplings came out beautifully.
We are making these dumplings for the 2nd time today. The filling is excellent and the video makes dumpling construction a snap. We had more filling than wrappers for our first batch, so made a hot water dumpling wrapper for the remaining filling. The hot water wrapper recipe is not as good as the cold water recipe given here. Knowing how to make great pot stickers has eliminated our once-weekly trip to our excellent local chinese take-out. Better and cheaper made at home!
I was surprised at how easy these were to make. I thought for sure that they would be cumbersome. I left the shrimp out (I am not a shrimp eater) and added extra pork. I had a lot of filling left over that I froze for the next time I make the dough. These little dumplings are full of flavor and quite tasty when dunked in the ginger sauce. Definitely going to be made again.
The filling was delicious! I made up the whole batch, and then put half in the freezer. I think the pan frying method tastes better than boiling. Will definitely make again!
These dumplings were perfect! Especially with a fresh squeezed ginger Martini. I only used half the filling with the first round of dough, so made them the next day to freeze. It was easier to put dough through a pasta maker,and then cut perfect 3 inch circles with a biscuit cutter.