Perfect Potstickers

Total Time:
1 hr 10 min
Prep:
50 min
Cook:
20 min

Yield:
35 to 40 potstickers
Level:
Intermediate

Ingredients
  • 1/2 pound ground pork
  • 1/4 cup finely chopped scallions
  • 2 tablespoons finely chopped red bell pepper
  • 1 egg, lightly beaten
  • 2 teaspoons ketchup
  • 1 teaspoon yellow mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon light brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 35 to 40 small wonton wrappers
  • Water, for sealing wontons
  • 3 to 4 tablespoons vegetable oil, for frying
  • 1 1/3 cups chicken stock, divided
Directions
Watch how to make this recipe

Preheat oven to 200 degrees F.

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.


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Pairs Well With
Riesling

Peachy, honeyed white wine

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4.5 257
These came out great. I was a little skeptical when I saw ketchup and mustard, but these are some of the best pot stickers I've had. My only complaint is that they took me a long time to make. When I cooked them, they didn't exactly stick to the pan, but they still came out great. I don't cook often and this was my first time making this recipe. The upside is that I have plenty left over in the freezer to make another day. item not reviewed by moderator and published
Oh, dear. Ketchup and mustard and no soy sauce in a pot sticker filling?? Wonton wrappers work beautifully though. item not reviewed by moderator and published
Made these for a baby shower and they were a huge hit!! Only difference was I swapped the pork for 85/15 ground turkey, and my fiancee gobbled them all down (tee hee) with demands for more! Will definitely make again, thanks Alton!! :) item not reviewed by moderator and published
Good recipe. Not spectacular, but you can modify and make it more to your liking. Disappointed that the recipe didn't come with a sauce recipe - potstickers are made by the sauce, really. Really a good base recipe. item not reviewed by moderator and published
Filling was amazingly good. Pan needs to be very hot in order to cook the insides in the two minutes. 1/3 c. chicken stock was too much. The batch I made with less stock turned out the best. item not reviewed by moderator and published
I was looking for something a little different and boy did I find it with this recipe.. very pleased! Could not stop eating them, a bit addictive. The family enjoyed them. I paired it with an asian broccoli recipe, worked great together. Will def make again! item not reviewed by moderator and published
Very tasty. Easy to make. Best wonton recipe I've ever used. item not reviewed by moderator and published
Yum! I made this recipe to rave reviews changing only two things. I used ground (extra lean chicken in lieu of pork, and I only boiled the wontons in stock (no frying involved. Hubby couldn't keep his mitts off of them and agreed that although the ingredients (ketchup/mustard sounded unorthodox, the end result was great. Because my recipe resulted in 50 wontons (lots I think, I froze 24 of them raw for later use. Thx Alton! item not reviewed by moderator and published
This was a very easy and delicious recipe. My 10 year old made the whole thing herself and I was so impressed by the flavor and texture of the potstickers. We saved the extra filling overnight and I made them again the next day. Very easy to cook and absolutely delicious! I will make these often. item not reviewed by moderator and published
WOW!! Fantastic!! Only thing I added was some fresh cilantro! Thanks Alton! item not reviewed by moderator and published
Oh my goodness!!!!! Finally a food network recipe that has just blown me away! Others are good, but this one is phenomenal! item not reviewed by moderator and published
Very delicious, friends loved them! item not reviewed by moderator and published
great taste, easy to make. I added a bit of ginger and garlic to the filling item not reviewed by moderator and published
YUM. Easy to make, takes awhile to fill. I used an entire package of won ton wrappers.. Maybe 40 or 50?I prepared each potsticker, and froze the ones I didn't make by placing them on a cookie sheet to freeze then placing them in a zip loc Baggie. Delicious.. my husband just couldn't stop eating them! It is essential to NOT touch them while waiting the two minutes before adding chicken broth and also for the minute afterward. Just let them be, as Alton says. I love Alton Brown! So does my hubby.. Because he's the reason I make delicious food!! item not reviewed by moderator and published
MMMMMMMM! item not reviewed by moderator and published
very tasty. add 1 Tbsp of fresh grated ginger for some added flavor. item not reviewed by moderator and published
My husband couldn't keep his hands off of them and even loved them the next day for lunch! I have a 14mo old so I cut back the cayenne to 1/18 of a tsp so I wouldn't burn her mouth and she loved them too! She said "mmmm" after every other bite. item not reviewed by moderator and published
So easy and delicious!!! Our favorite recipe!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I have made these a few times long ago and love them. Do I cook the meat before adding all the other ingredients? thanks! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This sounds like such a cool recipe. I will have to make these really soon. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
love it! item not reviewed by moderator and published
A trick I learned from America's Test Kitchen: prepackaged ground pork is often fatty and greasy. Take pork tenderloin, freeze it for about 10 - 15 minutes (until stiff around edges but still pliable and grind it in the food processor. The result is delicious, moist ground pork. The recipe doesn't lie: these are perfect potstickers. We've ordered potstickers from numerous Thai, Cambodian, and Chinese restaurants nearby since we've made these, and none of them are even comparable. It does require a lot of patience and time to assemble them, so usually we set up a sort of assembly line in our kitchen. I construct the potstickers and my husband braises them. They're completely worth all the time and effort though, and we continue to make them time and time again. item not reviewed by moderator and published
Used cooked leftover pork loin instead of ground pork, mixed in the food processor. Tasted for seasoning - was a little bland so I added a couple of teaspoons of Asian salad dressing that I have in the fridge. Not cooking them until dinner tonight, will let everyone know how my guests like the final product. item not reviewed by moderator and published
These are great. My husband loves them. The recipe makes way more than the two of us can eat, so we freeze half the batch and have them for a quick dinner later. To freeze, just lay them out on a sheet of parchment on a cookie sheet. Place them in the freezer until they freeze and then transfer to a freezer bag. item not reviewed by moderator and published
I make these a few times a year and freeze half the batch to eat as another meal weeks later. Takes a few hours out of your day, but the ingredients is easy. They're delicious! item not reviewed by moderator and published
Does anyone know if you can freeze these? Or how one would go about doing so? item not reviewed by moderator and published
These are by far the best potstickers I've ever had. They are not traditional but delicious none the less. I use ground turkey instead of pork and I also use low sodium chicken broth which helps make them less salty. I also like spicy brown mustard instead of just plain yellow. Thanks Alton for a great recipe. item not reviewed by moderator and published
This was awesome!! Plus Alton's directions are always the best and never fail!! I made it with chicken because we don't eat pork and I added some garlic and ginger and put put it all in the food processor! This was actually way easier than it looked too, which was good because now I will make it again. I really like that there are so many possible ways to do fillings any way you want!! I could see making this for a party or an appetizer any time! THANKS Alton! item not reviewed by moderator and published
We made these with chicken and dipped them in a little soy sauce and they turned out great! item not reviewed by moderator and published
I used a whole pepper and browned it with the pork.....very good! item not reviewed by moderator and published
Interesting that the called for ingredients are very close to what I put in my Sloppy Joe's last night (Ketchup, mustard, Worcestershire. Yuck. item not reviewed by moderator and published
these were awesome and not as hard to make as I thought. My husband and I made these together and we set up two pans, one for the browning, one with chicken broth and just transferred the dumplings from one to the other. They were so good my husband ate the first pans worth while cooking the second and then looked at me and said..where did all the pot stickers go? item not reviewed by moderator and published
My husband is a HUGE potsticker (and pork) fan so I was so excited to try these. After you get the hang of folding the wrappers effectively, it goes pretty fast and is SO worth it! They were delicious! My husband seared some ahi tuna and they were a nice compliment. I did keep them in the pan with steam a TAD bit longer than called for since I like a nice brown on the bottom. Now, I'm inspired to try more fillings...maybe shrimp?! I can't wait to serve these as appetizers soon! They look and taste like they came from a restuarant! item not reviewed by moderator and published
Excellent!! First time working with wonton wrappers...everything worked out just like the tv episode. Easy and tasted great! item not reviewed by moderator and published
Such a wonderful recipe! Easy to make, and so yummy! It was very much worth the time. item not reviewed by moderator and published
My husband made these for me the first time we had them, and he raves over them. I like them ok, but ... too much salt! And yes, I used kosher salt, not table salt... They are a lot of work, which I wouldn't mind if the results were a bit better. Love ya Alton, but I think I'll take some of the commenters' suggestions and find a more authentic potsticker recipe to try next time. item not reviewed by moderator and published
These potstickers are pretty good! I was surprised that I liked the non-traditional filling. My dad makes really authentic Japanese gyoza, and the cooking instructions were spot on for a gyoza-type dumpling, creating a crispy bottom and steamed top. They were a little too salty, so next time, I'll cut back to only 1 tsp. Otherwise, a winner. Also, I used the recommended filling amount of 1/2 heaping tsp, and ended up with 60 potstickers and left-over filling. Next time, I'll use closer to 1 tsp. item not reviewed by moderator and published
Go to Trader Joe's, buy their potstickers, cook them and save yourself a lot of work! item not reviewed by moderator and published
this is NOT an authentic recipe. Wonton skins will give you something more similar to Japanese gyoza. The show (and the recipe) should include the recipe for traditional dough (just water and flour) and how it is made differently between potstickers and boiled "jiao zi" which are the same with different cooking methods. Also, the flavors are Chinese American at best. I would expected more from Alton and crew. item not reviewed by moderator and published
These are easy to make, and flavorful enough to eat without any kind of dipping sauce. N_Babytalk is way off about the rating, but has a point about the ketchup and mustard. I omit both and replace them with 2 tsp Vietnamese chili garlic sauce - it's a more appropriate flavor for the dish and gives it a little kick. item not reviewed by moderator and published
Um... no... Great instructions for someone who has never made them... but there is no cabbage or ginger? Instead Ketchup and Mustard? We gave it a try... huge mistake... there are plenty of other recipes for these on here that give good interpretations on the theme if you are looking for something "different." item not reviewed by moderator and published
I have made these a lot for my whole family and they just LOVE THEM!!! Not one complaint from any of my picky eaters, they actually request for holidays!!! I use ground mustard and actually steam them instead of fry!! Thanks Alton they are soooo yummy!! They deserve better than a 5 for sure!! item not reviewed by moderator and published
Let's just say TGI Friday's potstickers can TAKE A HIKE, because these were the most amazing mouthful of deliciousness that I have ever tasted. It was fun to make even though a bit time consuming to fill and folding all those little wontons but in the end completely worth it because it made a ton and me and my boyfriend ended up gobbling them down faster then we could make each batch! If I could rate higher than a 5 I would double it for a 10!!!!!! Alton you rock!!!! (btw we substituted the red bell pepper for jalapeno pepper, highly recommended because it was amazing!!! item not reviewed by moderator and published
It was pretty good, though the taste of ketchup came through too strongly. Next time I think I'll half (or maybe skip entirely) the ketchup. They were really easy to make though, and the cooking instructions were spot on. On my second batch I flipped them in the oil and cooked for another two minutes, but I'm not sure they ended up any differently. item not reviewed by moderator and published
These are HANDS DOWN the best potstickers I have ever tasted...for those few folks that did not like, maybe they missed something in the recipe or maybe it just wasn't to their tastes...the prep time is lengthy, but they make so many I simply froze the "extras" for a quick weeknight snack....also made the honey ginger dipping sauce (simple and delicious. Served with the honey giner dipping sauce and sweet red chile sauce....DELICIOUS! item not reviewed by moderator and published
these are the best potstickers i evr had i love them!!!!! item not reviewed by moderator and published
The ingredients were interesting but after making them, I decided we prefer potstickers that have the traditional asian flavors like ginger, garlic, soy sauce, etc. The flavor was ok but not great. I also didn't like the texture of the pork. It seemed too firm and almost dry. I usually love Alton's recipes but I won't be making this again. item not reviewed by moderator and published
I don't eat pork, so I used ground chicken, and these were delicious! I didn't change anything else in the recipe. The assembly does take a long time, but near the end, I was getting the hang of it and would have the next 8 ready to go by the time the previous batch was ready to be moved to the oven. And I think the next time I make them, it'll go even faster. It's like Alton says, "Your patience will be rewarded." item not reviewed by moderator and published
I just finished making the first batch and I can't even taste anything else but salt. It feels like a complete waste of time, their easy to make but they take forever to assemble. I don't know if I will make again with less salt. Don't waste your time and find anoher recipe! item not reviewed by moderator and published
yummy and easy, impressive how easy they went from freezer to frying pan. would suggest low sodium chicken broth. item not reviewed by moderator and published
These are great! Thanks, Alton :) item not reviewed by moderator and published
I heard all of Alton's stuff was great. The ketchup and mustard made the dish gross. I was not impressed but will not stop me from trying to his other recipes. item not reviewed by moderator and published
You usually will be dipping these in some kind of sesame/soy based sauces so I suggest cutting back on the salt in this recipe because the combination gets over the top. Otherwise ine of the best recipes Ive tried. item not reviewed by moderator and published
i love these potstickers! not only are they delicious, they're easy to make! I LOVE THESE POTSTICKERS! PERFECT 10 item not reviewed by moderator and published
This is a tried and true family favorite. Yes it's time consuming to wrap all the little bindles but they are awesome!!! I like to do a couple batches and freeze most of them for a quick dinner. They turn out great! item not reviewed by moderator and published
We tried these tonight and they are delicious. They are very easy to make. The most important part is not to touch them and do not over grease the pan because it will burn them. This is the perfect recipe to learn how to use won ton wrappers. I am ready for bolder won ton adventures now. item not reviewed by moderator and published
My boyfriend and I make this often, and every time we've shared them with new people, we've never had any leftovers. Maybe not super traditional, but they are super delicious. item not reviewed by moderator and published
I like Alton Brown...really...I love most of what he does and how he does it...I do have some real criticisms of his recipes from time to time, but this one is just wrong on all ends.. Unless he changes the name to meatloaf dumplings, this recipe is disgusting and not anything close to being a potsticker. Im surprised he let this one get out on to his recipe site...I cant believe he wrote or had anything to do with this...and if he did, he should be ashamed of himself item not reviewed by moderator and published
This is a recipe i make over and over because they are sooooooo good. Just remember that they do take a little bit of time to actually make. I usually have two pans going, which makes it go a lot faster. item not reviewed by moderator and published
I love Alton Brown so I figured I would give these a try. I had made some more "authentic" pot stickers a while back and didn't care for the taste. So the fact that these are made with some different ingredients intriqued me and I LOVE them! Made them as an appetizer for a holiday party and the family really loved them. I have made them two more times in the past couple of weeks. Very tasty, time consuming but easy. But it is the nature of potstickers to be time consuming. item not reviewed by moderator and published
They turned out rather good and most importantly they received the girlfriends approval. Thus, I am most satisfied with this recipe. item not reviewed by moderator and published
Even though the ingredients for the filling didn't match a typical potsticker, these turned out amazing. Everyone at the party said that the flavor was amazing and I plan on making this again for more parties to come. It is an easy dish to prepare the day before, then 5 minutes of cooking and a serving of potstickers is ready. Once again, thanks Alton. item not reviewed by moderator and published
these were really good! to the reviewer below who complains about authenticity, i don't think that's what ab is really going for here. just a delicious albeit anglicized potsticker. with the ketchup and mustard they taste a bit like hamburgers but i'm not complaining! love the soy/honey dip too. item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
The mustard taste comes through too much - my husband didn't like them at all, and he normally loves potstickers. I like them enough to make them again, but I'll tweak the recipe and omit most or all of the mustard. This recipe was disappointing, a shame since we were really looking forward to trying it . . . item not reviewed by moderator and published
I loved that these potstickers included a lot of ingredients i already had in my refrigerator. I would have never thought you could make delicious potstickers with ketchup, mustard, egg, and brown sugar. I have tried a lot of recipes for potstickers, but these are my favorite. Plus, i didn't have to buy a bunch of stuff I will never use again, like thai peanut sauce or ginger. I make them every time we go to a party. I have gotten down the rhythm of making them quickly and everyone loves them. They dont even need sauce! item not reviewed by moderator and published
I've made these a few times and they are really good. Who cares that you add mustard and ketchup - simple ingredients that I have on hand, and in the end, they taste really good. That's what matters. item not reviewed by moderator and published
Quick east and wonderfully tastee item not reviewed by moderator and published
a little time consuming yes, but pretty easy. I cooked the pork first (but not completely), because I wasn't sure about that part....and it seemed gross not to. We've never had potstickers at a restaurant or any other place...but we thought these were really quite good....and impressive looking! item not reviewed by moderator and published
I have never made potstickers before. I used ground up leftover pork loin instead of ground pork in the recipe. I loved them . I only made 1/2 the amount because I only had 30 wrappers. This recipe was time consuming but fun to make. I will make these again for sure. item not reviewed by moderator and published
My headline pretty much says it all.. Not only are these salty (Yes dears... I did use Kosher salt... AND followed everything else perfectly).. But they are a poor excuese for Potstickers.... I might not be Asian.. But I darn well love my Asian cusine. This was just plain horrible. item not reviewed by moderator and published
These little bundles of goodness are the best! We didn't even need a dipping sauce because there was so much flavor in the recipe already. Yes, assembling all of the potstickers was a bit daunting at first but I just kept plugging away and soon the work was done. There was no need for a holding platter as the postickers were consumed as soon as they came out of the pan. Thank you, Alton Brown, for your entertaining and informative television programs! item not reviewed by moderator and published
I love these little guys, they are straightforward and fun to make. Nothing like a small steam explosion in your kitchen when you cook them either. Recipe lends itself to personal creativity too, as do many of AB's scrumptious goodies. item not reviewed by moderator and published
This is the dish that I make to introduce people to AB. They are hooked after this! item not reviewed by moderator and published
I saw this episode of Good Eats the other day and started salivating. Instead of pork, I used small shrimp and they were so good. My husband ate the entire batch. Thanks Alton! If it were not for this episode, I never would have attempted something so out of my ordinary realm of cooking. :O) item not reviewed by moderator and published
First timer here, the ingredients were very simple but overwhelming to have to combined the first 11 and then still have the strength to make the rest of the 30-50 potstickers. On that note they were rather simple. I would however substitute or reduce the ammount of red bell pepper. It seemed to overpower the taste of the potsticker. But for my frist time experience I bow to Alton and I repeat to my self, "I am not afaid to try more and new recipes" Everyone enjoy item not reviewed by moderator and published
To everyone complaining about the dish being too salty: are you using kosher salt, per the recipe? If you're substituting table salt, you're using too much salt. Either look up the conversion factor or use kosher salt. Remember, there's more salt in a teaspoon of table salt than a teaspoon of kosher salt due to the grain structure. You know who taught me that? Alton Brown! item not reviewed by moderator and published
Excellent recipe. Good bright flavour and textures that are quite apparent. A nice change to some of the more bland fillings I've had ever since I was a kid. ...a few modifications to the recipe for aesthetics when it comes to wrapping these things but excellent nonetheless. In response to a fellow Chinese reviewer a couple messages back... I've travelled around my part of North America and depending on whether there's a large asian population or not, things often get substituted in the stores for others. Wonton wraps normally are thin, square and have egg in them which makes them yellow while dumpling/gyoza wraps are thick, white, round and often interchangeable with pierogi wraps. But in some parts, the white thick wrap recipe seems to be made round and square and interchanged frequently. Aside, I was thrown off while in Halifax, NS a couple years back at a Japanese restaurant and their definition of udon noodles was the thin and dried wheat noodles rehydrated. Point being is that Asian migrants have adapted and made do with ingredients around wherever they settle and the adjusted to the tastes of the local population especially when they ran their north american-ized Chinese restaurants.... item not reviewed by moderator and published
This was my first experience making potstickers. I found the recipe very easy to do. The outcome was very good; however, I found them too salty. When I make these again I will definitely reduce or eliminate the salt! I served them with homemade fried rice, and it was a fantastic meal. item not reviewed by moderator and published
Some of Alton's recipes are good.. but this is not one of them. I am Chinese and I don't know any self respecting Chinese person who would put mustard, ketchup, Worcestershire sauce, freshly ground black pepper, or cayenne pepper in their dumpling filling. Those are the weirdest ingredients. Not at all authentic. And no real good dumpling is made with wonton wrappers. Wonton wrappers are for wontons, hence the name. If you want good dumplings, kneed your own dough and make your own skin. If anything, you could buy premade dumpling skins, which aren't great, but at least it's made for the right purpose. This recipe is as authentic as if I used rice noodles to make Lasagna. item not reviewed by moderator and published
i can't remember the last time I've had a potsticker, but these were really good! I used ground chicken instead of pork, and cut the salt back to 1/2 tsp and it was perfect. The cook time is very inaccurate- it took me about 40-50 minutes to fold all of the wontons myself, but otherwise, it was great! Didn't even need a dipping sauce, but i'm sure these are great with one. item not reviewed by moderator and published
Alton is "da man". Made this recipe for "grins & giggles" and everyone in the family loved it. Easy to prepare, but a litlle time consuming. Will allow more time for the actual stuffing of the stickers next time. Kids were eating them as soon as they came out of the pan. A fun dish to make, even more fun to eat. We used Plum sauce and Hoisin sauce for dipping. I would definately double it for more than 4 people. Kind of like chips, ya can't eat just one. Thanks Alton! item not reviewed by moderator and published
I tried the recipe after watching the show and it was a breeze, straight forward, and fun. The second time I experimented a bit with the ingredients, added some bean sprouts, substituted Italian sausage for the ground pork, and changed a few spices. IMHO, it was even better. I even tried steaming instead of frying; boiling instead of frying; frying and then boiling; and even straight into the oven; they all worked. Overall, a nice change from what most people are probably used to, me included. Thanks Alton! item not reviewed by moderator and published
After eating the potstickers, I was left feeling that what I had prepared was meatloaf in a wrapper. The ingredients are largely similar to meatloaf, especially the pork, ketchup, and worcestershire sauce. The potstickers were not bad, just not what I suspected. item not reviewed by moderator and published
This is a "make ahead" type of meal or snack, at the end of which you might want to go ahead and cook some of them immediately (you can always make a double or triple batch to keep in the freezer). AB makes a point in the episode that you can go straight from freezer to fry (or cook) in NO TIME! I also believe the salt is supposed to be one to one and a half tsp... However, do not forget that AB uses KOSHER SALT!!! This tends to be less strong than the table salt most others use, as is sea salt. I have found I need almost twice as much sea salt as table salt, but I have not tried kosher as yet. Remember these incredible culinary geniuses tend to use ingredients that are "not the norm" for the general public. BTW, AB and several other reviewers have mentioned the soy and honey dipping sauce and, while that sounds wonderful, I would add a bit of heat- like crushed red pepper or horseradish paste- to REALLY make it! Never stop Alton!! You constantly inspire me!!!! item not reviewed by moderator and published
This recipe was recommended by a friend. I substituted ground turkey instead of pork. This recipe came out wonderfully but there are two things Imust comment on. One, it took way longer than expected!! Our meal wasnt ready when we planned it. It was...from prep to table 1 hour! I know it was my first time with this recipe but I suggest planning your time with this in mind. Also, the recipe was quite salty. When I try this again, I intend to remove the salt. The other ingredients should supply enough salt to the dish. Even with the drawbacks, I enjoyed the potstickers very much and look forward to doing this again. This time with my daughter to cut back on the prep time! item not reviewed by moderator and published
I like this rexipe very much---authentic or not. Both this recipe and Emerils are very good---try this with Emerils dipping sauce.... item not reviewed by moderator and published
This was the first time I had ever made potstickers. My two older daughters helped (ages 6&2). I thought they had great flavor, but the salt was overpowering! We are going to tweak the recipe next time, but there will be a next time! item not reviewed by moderator and published
These were great and surprisingly easy to make! I made them for a pot luck and they were a hit! Thanks AB! item not reviewed by moderator and published
I made these with ground turkey instead of pork and they came out great! They were a little salty for my taste, so next time and I will probably use half the amount of salt and back off a tad on the Worcesteshire sauce. Really delicious! item not reviewed by moderator and published
Good recipe and they were pretty easy to make, but were way too salty. 1 1/2 teaspoons is a lot! item not reviewed by moderator and published
I love Alton but he's usually a bit advanced for me. However, this recipe was very easy to follow and totally worth the effort! If you can tag-team the filling and sealing part, everything else is a snap! We mixed up some soy sauce and honey for dipping and it was perfection! item not reviewed by moderator and published
I made about 70 of these little guys and it only took my half an hour plus 10 minutes to cook 20 for dinner (froze the rest). Whoever thinks these are difficult is over exaggerating. Besides that, they are delicious. Alton Brown's recipes have never steered me wrong! item not reviewed by moderator and published
How much chicken stock do you you think would be good? item not reviewed by moderator and published

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