Perfect Potstickers

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I didn't use red peppers and cut back a lot on the salt. For the first batch I used oil and then chicken broth and for the rest just chicken broth. These were outstanding and I can't wait to make them again for New Years Eve!

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These were great! The supermarket ran out of pork, so I used beef, but any ground meat would do. I also doubled the recipe as ground beef usually sells by the pound and a bundle of scallions works out to be a half cup, so that worked out well. You will never order them at a restaurant again!

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Not quite like the real thing, but then again not greasy like the real thing, either. If you have time it's fun to fold them.

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They are so great

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These were a little time-consuming, but they were definitely worth it. My husband and I LOVED them! They freeze really well (no wonton edge unwrapping, so I have enough for an easy take-out meal with guests. Impressive presentation, too. You won't be sorry you tried them.

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The filling for these is wonderful, but the wrapping wasn't as good as I hoped it would be. It would be good in a pinch, and I would make it again, but if I have the time, I'll make this filling and a true potsticker dough.

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Once again, Alton creates a winner. This were absolutely wonderful and surprisingly easy to make. Great for a party.

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I have always loved the pan-fried dumplings you get from a Chinese restaurant. However these are much better because they are not as greasy and don't require a dipping sauce because they are so tasty! I will admit they seemed a little salty. I used table salt instead of kosher salt...perhaps that was the problem?

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they were so easy to make and we loved them. they were great

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The only way to have them be better is to make the wrappers yourself, something I have no time to do with small children. They were such a treat to eat, and not hard to make.