Comments on: Making Pot Stickers from Scratch

By: Beef Rhubarb Potstickers | Gourmeted.com

Beef Rhubarb Potstickers | Gourmeted.com — Tue, 16 Jun 2009 17:10:54 +0000

[...] I’ve made potstickers before but failed miserably with the pleating. Now…thanks to Jen’s recipe with detailed photos, they now closely resemble the real thing! I love it! I couldn’t help but admire my handiwork. Haha. [...]

By: Hillary

Hillary — Fri, 13 Jun 2008 17:28:24 +0000

Very nice Joy! I'm impressed. And the filling looks uber delicious. Hillarys last blog post..Successful Weight Loss with Weight Watchers

By: joy

joy — Fri, 13 Jun 2008 07:01:04 +0000

Sherxr — That’s awesome. Do you mix it with hot water first, then cold water? And in what proportion? I know about the Chinese cabbage, but didn’t know they put ginger in it. And I didn’t know about leaving a hole. Or pan frying and cooking in stock. I’m so grateful for all this info. Thank you!

Terry B — Oh yes yes. Love it. I like the li’l garlic kick sometimes. :) What wrapper do you use?

By: Terry B

Terry B — Thu, 12 Jun 2008 22:24:21 +0000

Aren’t potstickers wonderful? We make a similar dipping sauce, but don’t bother with the garlic. And yes, always buy the wrappers–it’s so much easier.

By: Sherxr

Sherxr — Thu, 12 Jun 2008 10:46:43 +0000

Hey! I made those Gyoza weeks ago from scratch too.
It’s best made with Hot Water and a little Cold water. You’ll get really nice skin without being too chewy. And of course freshly made skin is simply delicious!

From what my mum learnt from our Chinese domestic helper, Chinese cabbage and ginger are added to the minced pork. For the extra spiciness and juiciness of the cabbages all in a mouthful.

When you seal the skin, make sure you leave a tiny hole. That’s because to make a really tasty Gyoza, you need to pan fried it on one side till crispy.. then cook it in stock for a few minutes.

Have fun! Enjoy!

Sherxrs last blog post..Restaurant gooblegubble

By: joy

joy — Thu, 12 Jun 2008 06:25:29 +0000

Ben – LOL. I hear ya.

Stephanie — Believe it or not, it’s the first time we bought/ate it. We love it! Hey, great minds think alike. ;-) What wrappers did you use? I’m always worried they would open up during cooking.

Katy — I’ve never made them with pre-made ones yet, but I’m thinking to use the circular wonton wrappers. The funny thing is, I ended up with thick wrappers and I was shooting for thin ones. Haha. Your whole wheat pasta experiment turned out amazing. I’ve always felt ‘incapable’ of making homemade pasta because we don’t have a machine. But I think I’ll make them without one. You’ve inspired me.

Manggy — I’m crazy like that. Hah. I LOVE calamansi, too, but it’s almost impossible to find them here.

Elle — Thank you, dear. I was feeling stupidly brave that night. Hehe. They’re a lot of work that it makes me feel grateful for pre-made pot stickers.

Farida — Thanks girl. :) Gyurza sounds like Gyoza — I love how they’re all related somehow. :)

By: farida

farida — Thu, 12 Jun 2008 01:43:26 +0000

These look fantastic! I love dumplings of all kinds:) In Azerbaijan we make Gyurza filled with meat which reminds potsticks a little. Yum!

By: Elle

Elle — Wed, 11 Jun 2008 19:14:40 +0000

Oh my gosh, those look fantastic! I'm so impressed that you made and rolled out your own dough, too! I made pot stickers once and while they were delicious, they were a lot of work. Elles last blog post..It's Wednesday! Do you know what that means?

By: Manggy

Manggy — Wed, 11 Jun 2008 16:00:45 +0000

Wow, that’s very brave of you! I would never dream of making my own wrappers unless it was an experiment, and even then I would always consult a recipe! Glad to see it all worked out!
PS I prefer calamansi to white vinegar, when it comes to the soy sauce dips, heh heh :)

Manggys last blog post..Strawberry Shortcake

By: katy

katy — Wed, 11 Jun 2008 15:12:34 +0000

oh yum! what do you use for premade wrappers? do you use wonton wrappers? i’m always disappointed when i do, because i like a thicker dumpling skin.

my biggest experiment lately was fresh pasta from scratch! http://www.sugarlaws.com/whole-wheat-pasta/

katys last blog post..Rhubarb Jam