Reviews & Comments

I am surprised that with all the reviews here, no one has suggested salting the cabbage for about 15 minutes to draw off of its moisture. For anyone else that may be interested, besides adding some salt to the cabbage to draw off excess moisture from it. A major improvement to the recipe is to add several cloves of minced garlic to the meat mixture. When frying, do it in batches of about 10-12 in a non stick skillet.... Add about a tsp of Sesame oil with the broth and soy sauce per batch. It will make a major difference for a more authentic Potsticker. This recipe was a bit too generic.

A little tedious to make, but we tend to make a ton and freeze them for later - for a night when we don't have quite so much time (just make sure to thaw them first, or they will be raw in the middle). Well worth the wait though, very tasty, a definite crowd-pleaser. We had some stick to the pan and come apart, but practice makes perfect. We've also thrown them in the deep-fryer.

These seem to lack a little flavor. Next time will try to add some extra garlic and soy sauce to the mixture. Kids liked them without sauce.

I forgot to mention that the only "tedious" part of making this is wrapping up the dumplings. If you have older kids, this is a great way to get them in the kitchen. They will have a blast. And it will save you some time and effort.

Im sry to say but i do not think this is a good main dish.