Perfect Potstickers

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This is the dish that I make to introduce people to AB. They are hooked after this!

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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

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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

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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!

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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....

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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.

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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.

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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.

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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!

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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!