Perfect Potstickers

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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?

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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!

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Excellent!! First time working with wonton wrappers...everything worked out just like the tv episode. Easy and tasted great!

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Such a wonderful recipe! Easy to make, and so yummy! It was very much worth the time.

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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.

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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.

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Go to Trader Joe's, buy their potstickers, cook them and save yourself a lot of work!

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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.

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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.

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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."