Perfect Potstickers
Show: Good Eats
Episode: Wanton Ways
Rate This RecipeRead users' reviews (247)
- Recipe categories: Meat, Pork,
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Average Rating:
Total Reviews: 247
Showing 11-20 of 247
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By guitarpah
on January 30, 2012
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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.
By nursebutterfly
Knoxville, IA
on January 14, 2012
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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.
By einstein_carmod...
Kalamazoo, MI
on January 11, 2012
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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.
By iamgigipeterson
on January 08, 2012
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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.
By tfarley20
Merced, CA
on January 01, 2012
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This sounds like such a cool recipe. I will have to make these really soon.
By Trufflette
Columbus, Ohio
on November 24, 2011
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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.
By brian185_7408340
wausau, WI
on November 21, 2011
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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.
By Jennifer & Andrea
Chicago, IL
on November 15, 2011
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love it!
By jesibel99_12267984
Cleveland, 75
on October 10, 2011
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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.
By kmwgrace_7860162
Starkville, MS
on July 27, 2011
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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.