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Potstickers with Spicy Dipping Sauce Recipe

Potstickers with Spicy Dipping Sauce

Recipe courtesy Martin Yan, Copyright Yan Can Cook Inc., 2003

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

Showing 21-30 of 32

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  • on April 30, 2006

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    This recipe is good for a Friday night when your watching DVD's. It's a prefect finger food. That is easy to make and unbelievably delicious.

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  • on April 14, 2006

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    fun...i liked it

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  • on March 19, 2006

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    This was a very tasty and easy recipe. And I recommend doubling the dipping sauce and using the leftovers as a glaze for grilled chicken! It was excellent.

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  • on February 21, 2006

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    I LOVE this recipe and make it all the time. I usually substitute imitation crabmeat for the pork. The celery leaves add this amazing flavor, even if you don't like celery. You can even omit the stock and fry them. They're so versatile you can pretty much throw in any ingredient, and it'll taste great. The crunch inside the wontons is really great, so carrots or sesame seeds work well.

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  • on December 09, 2005

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    I've made these several times now and they only get better and better. They take a little time, but it's really super easy, and they are DELICIOUS!

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  • on June 12, 2005

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    Well worth the effort to make them; they're great as an appetizer or even as a light dinner served with some vegetables. The dipping sauce was also a hit with its spicy flavors. I'll definitely be making these again!

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  • on May 27, 2005

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    These things are great. And can be dipped in many sauces.

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  • on January 31, 2005

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    This is my new favourite recipe. The flavour is excellent, especially with the spicy sauce. We used the sauce throughout the whole meal because it was that tasty.

    The only thing we did differently was to brown them n both sides, made them nice and crispy.

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  • on December 31, 2004

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    This is quick and easy and LOTS of fun to do with kids. For those with kids who rebel against anything green, you can leave out the chinese parsely. It really only takes minutes.

    The potstickers are very tasty... and have an interesting texture. The sauce is deleicate... not overbearing.

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  • on November 17, 2004

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    Served it as a main course. I substituted regular celery and it was just fine. I used a good sized pan and fried them in two batches but steamed them all at once with double the water and it worked great. Served them with fried rice (grocery store take out! and snow peas. Bottle of Marsanne wine. Excellent dinner!

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