Perfect Potstickers

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We do not cook the meat first. They seem to cook wel when steaming. This recipe is so good. I have made this at least 10 times. We follow this recipe exactly and is one of our favorites. We usually double then freeze the second batch. This works great for an easy weekday meal.

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I have made these a few times long ago and love them. Do I cook the meat before adding all the other ingredients?

thanks!

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Awesome. I loved it. Doubled the scalion and used a whole bell pepper just cuz. Also, I used locally made sausage. Watch the video. Super delicious, but not quite sure how to clean the pan.

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This recipe is easy and delicious. The kids love it and adults too. I like mine crispy so I cook them a few minutes longer. I love Alton's recipes. He keeps it simple and delicious.

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I've made these several times and my whole family loves them, including my 3-year-old son. They are a little labor-intensive, but it is VERY worth it! Haven't tried freezing them yet, but sounds like it works well. Great idea to have on-hand for a quick weeknight dinner.

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I've made these potstickers many times. They are great. They freeze well and can be cooked quickly after freezing. I do cook mine a few minutes longer than the recipe calls for because I love the bottom browned.

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This sounds like such a cool recipe. I will have to make these really soon.

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My husband described them as pork meatloaf. It was dismal. Ketchup? Mustard? Only reason I trudged through and made them is because of my reverence for "All things Alton". Not a fan of this recipe. 2 stars, we ate them all but I pondered what went every bite.

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Without a doubt these are perfect. Just follow the recipe. Now, I have done it with shrimp instead of pork too and that's my favorite method. LOVE IT.........YUM. I do add ginger at times if I have it. It's a good addition but not needed. I also use wonton skins and just fold them in half on the corners. Perfect.

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love it!