Perfect Potstickers

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I have never had a bad experience with Alton Brown's recipes, and this recipe further impressed me! I thought the potstickers tasted better than take-out. The spices worked well together, and the the potstickers cooked rather quickly. Assembling was not a chore, as I worked in unison with my girlfriend. It probably would have taken longer to cook by myself; nonetheless, they would have still been amazing. I do not understand how anyone could have trouble making these, unless they lack hands to cook with.
Amazing, a definite crowd pleaser, and you MUST try it!
I read another review that mentioned dipping in a soy sauce-honey mixture--- AWESOME!!!! Thanks for the tip!

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One of the worst experiences I've ever had in the kitchen, although the end result was acceptable.

I'll recognize that the recipe calls this one "intermediate," so I'm not expecting this to be easy. But at 3.5hrs from start to finish, I now hurt in places of my back I didn't know I had. I just thought it was far too much effort for the meager results produced. One attempt at this recipe has made me reconsider culinary school. :(

My second gripe is that--like all "professional" chef recipies--it is too salty. I usually cut the salt in half of any recipe which I acquire from any chef, but, against my better judgement, I decided to grant Alton the benefit of the doubt. Wrong. Lots of potential flavor, but completely overpowered by the salt.

Is there ANY professional chef who knows how to cook without salt? Please? Can someone point to just ONE main-dish recipe on FN.com which DOESN'T have salt?

Overall, it would probably not be so bad to make in smaller batches (with considerable less salt, but it's going to be a long time before I attempt tihs dish again--or anything on a similar level.

Send this dish and it's recipe back to the kitchen until the chef gets it right.

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I don't care what Bill below me says...this recipe is fab. It is easy to make, although it does take a minute to stuff the little things! My husband eats these as fast as I can make them! VERY yum!

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I love this recipe and have been making it for a while. Everytime I make it there is never any left over when we are done! I eliminated the ketchup and mustard and lowered the salt, and we think it tastes great just like that! I usually mix honey and soy sauce together for a dipping sauce and the spicy vs. sweet works so well together!

For those of you who are all "up in arms" about being authentic chinese or not, look at the context. I watched the episode, and Alton refers to the fact he is trying to get us "out of our shells" from typical food we might normally eat as Americans. This is his take on a loosely based chinese dish, and I think it works well. Its just like here in Texas where "mexican" places are technically more of Tex-Mex flavors and recipes, but nobody cares, its just good food! So I see Alton doing the same, he used easy to find items to create an "asian" dish that tastes incredible and the average joe shouldn't have too much problems making it. That's the great thing about food, we all get to do our take on any dish no matter what cuisine it may be loosely based on. Enjoy it for what it is, and quit complaining, do something constructive!

Thanks Alton for a wonderful recipe and show!

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these "professional" chefs who think they can recreate ethnic dishes with flimsy substitute ingredients should be sent back to cooking school, preferably the ethnic school they're trying to copy.

this is one of the most repulsive recipes i've ever seen.

these are not even close to being representative of real potstickers.

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I made these for a small gathering at our home on New Year's Eve. Although the recipe doesn't specifically say to brown the pork mixture (I also used 1# of pork before filling the wrappers, I did. Not sure if that was right or not. Luckily I did it in the morning because it did take a long time to fill, wrap and cook them during the party. I spent at least 1 1/2 hours making these 35 or so potstickers. However, they were really good and everyone enjoyed them. I have not tried to make anything like this before so it might go faster next time.
I look at several potsticker recipes on this site and others but this was the most simple to understand and easy to find ingredients. I would definitely recommend and will try it again!

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These were very good and fun to make. I did omit the ketchup and mustard and used chili sauce instead. They are time consuming but much cheaper than frozen potstickers. Regarding the person's comment on 3-11-08, this is a recipe site and is supposed to have variations of all different kinds of food. Your comment was rude and I hope the webmaster removes it. These forums have no room for prejudiced statements.

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This recipe is not authentic but since Alton Brown never tried to claim it to be, I can't take any points off for that. Otherwise they are a great appetizer and main dish. They are a bit grueling to make but it is totally worth the end product. Even my family who cannot cook well can make these. It is especially good since we can freeze a bunch for the family to have while I am away at school. These are supper tasty. For anyone wanting to begin pot stickers, this is a great starting point from which to build your ability.

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Every time I've made these, they've gone the same night, and we're only a family of 4! It is time-consuming but well worth it. My next step is to make it for a party. I am sure they will be as big a hit! The only change I make is shredded chicken since we don't eat pork. I don't find it too spicy, or the ketchup/mustard odd. Just delicious.

I'm surprised that people are complaining about the lack of authenticity. I thought that what we eat in the US as "Chinese" food was an invention to cater to queasy American appetites. Not "authentic Chinese" food to begin with. And I doubt that saying it's like using ladyfingers in a lasagna is an accurate comparison, as lady fingers are sweet and wonton wrappers are not. It's more like using flour tortillas in an enchilada rather than corn...which I have seen done.

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This recipe was a hit. I made it for a party and everyone loved it. They were a little spicy though and I will probably tone down that down next time.