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Hey Kelly--these are soooo good! I made them exactly as stated in the recipe. I cooked them as you described, with only one minor problem. I used a 12 inch skillet, and the 1/3 cup of broth wasn't enough to last the 8 minutes for steaming, so my first few got a bit dark, but STILL delicious(like I was going to waste them, lol!). So for the next batch, I used 2/3 cup of broth, and they were perfect! The filling is spectacular and very easy to put together. I used the cole slaw mix from the produce dept to save time on shredding cabbage, and left out any pieces that may have been too big--this worked perfectly. You can bet I'll be making these again and again. I can see why you get requests for them! Thanks Kelly! :)
Definitely 5 star on the taste of the filling, however I changed the assembly a little because I was short on time. I guess they no longer qualified as pot stickers then, but were more like baked rangoon. I browned the pork and put all the veggies in the food processor. Made prep very quick & easy! I then used my mini muffin pan and put a won ton wrapper in each hole and put a teaspoon-full of the mix in each one. I wet my fingers and pinch some of the corners together. I baked them at 350 for 18 minutes. We dipped them in a Pacific Fusion sauce I bought in a jar and they were awesome! I liked that they are baked and not fried for health reasons!
Very tasty! Thanks leeannr for the hint on broth. I like the fact they can be made ahead without loosing much flavor. This will definitely be a keeper for me. Thank you Kelly! glitter
These were AMAZING! To make all the chopping easier I threw everything in my food processor. My husband and I worked together to stuff the wrappers and it didn't take us long at all. They are even better the next day! We will make these again very soon!
I made this for my family (which includes some picky eaters) for dinner, and they looooved it! I have to say, they did take a little longer to make than I expected though. I used multiple frying pans to speed up the cooking process. I didn't make the sauce but just dipped the pot stickers in regular soy sauce instead. Yummy!
Oh so good. I made these tonight for dinner along with a beef szechuan. We loved these. I didn't make the sauce, as my kids like to dip them in sweet and sour sauce. thank you so much for sharing your recipe with us, I will be making these again.
These were a hit. I didn't have cabbage so I used celery and spinach in its place. I also added cooked chicken and a bit of worchestershire sauce. I just used water to seal the edges and it turned out just fine. I had trouble remembering to turn the heat down when I added the chicken broth. We will be making these again-I'd like to try it just as posted.
Made these for my husband and me and we both thought they were amazing! The recipe was pretty easy (however, a little time consuming) and it called for ingredients that I always have on hand. The filling would also be good in fried wontons! I also froze part of the batch. I put the stickers on a cookie sheet and place in the freezer until frozen through. Then put them in a freezer bag to use later.
These are very easy & good to make. I love them and will be making them for a lifetime!
KeyWee, these were absolutely wonderful! The taste was outstanding! It was, however, a little labor intensive. I did not shape them into the diaper shape as they should be, but used my little plastic former, which helped me tremendously. But the labor was worth it! Will have it again, with shrimp and bean sprouts I think. Thanks for posting!