Made the pan fried pork and shrimp potstickers at steamy kitchen - YUM!!!!

C

cheezz

Well-known member
I am allergic to shrimp so made it all with 1.2 lbs ground pork. One lb of pork would have been plenty for a pkg of gyoza wrappers. Otherwise I made the recipe as given. The sauce they give with it is very bland, but

Thank goodness I also made Meryl's and we could do a side by side taste test. I reduced the ginger by half and did the reduced vinegar + water, as you did Meryl, otherwise I made it according to the recipe. Very yum!

Soy Ginger Dipping Sauce:

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=180204

http://steamykitchen.com/718-potstickers.html

 
Glad you liked the dipping sauce, cheezz! I use it for tempura - wish I had the patience to make

potstickers. Another reason to eat at *your* house, and as I said before, I'll bring a totally decadent chocolate dessert!

 
Oh yeah, I swear potstickers deserve a spot on the food pyramid...

I could eat those bad boys every day.

And yes, they are a PITA to make.

Luckily, my Shanghai co-worker took me to her Chinese supermarket and showed me where to buy them ready made and ready to go. I serve them as an hors d'ouevre at many events these days and they are inhaled.

 
Good to hear your potstickers were a success! I think Meryl's dipping sauce makes for a T&T! Meryl,

will you please do the honors?

 
Richard, I used your suggestion re: Appetizer at a recent party. They were a hit.

I normally think of the freezer section for quick apps for us, but not for a party / entertaining. They were devoured.

Any suggestions on how to make a BIG batch? I am thinking they would go over well next thanksgiving. Do you think I can make them (cook them) ahead of time then reheat in the oven???

Thanks for the fun idea for a relatively easy different appetizer!

 
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