Comments on: Easiest Pork and Cabbage Potstickers Recipe Ever

By: Sarah

Sarah — Mon, 06 Jan 2025 17:50:24 +0000

In reply to Kate. Usually when you add the water quickly, it minimizes splatter, but you can also use the pan lid as a "shield."

By: Kate

Kate — Fri, 03 Jan 2025 05:46:05 +0000

One thing I don’t get about cooking potstickers: As you add water to the hot pan with oil, how do you prevent splashing?

By: Bill

Bill — Wed, 25 Dec 2024 02:34:48 +0000

In reply to Sheri. Good job Sheri - enjoy!

By: Sheri

Sheri — Mon, 23 Dec 2024 02:19:34 +0000

Made this using your whole wheat wrapper recipe. Delicious.

By: Sarah

Sarah — Sun, 25 Aug 2024 13:23:59 +0000

In reply to Mic. Hi Mic, those dumpling skins are a bit thicker. Just make sure they're well sealed at the top so they don't come apart during cooking.

By: Mic

Mic — Sat, 24 Aug 2024 13:29:35 +0000

What problems should I expect when attempting this with white dumpling skins instead? They’re in my freezer, yellow ones would require a trip to the far away Asian shop.

By: Sarah

Sarah — Wed, 14 Aug 2024 01:56:36 +0000

In reply to Alaina.

Yes, dark meat ground chicken! If you can’t find it, grab some boneless skinless chicken thighs with some fat on them and use our hand-grinding technique: https://thewoksoflife.com/how-to-grind-meat-without-a-grinder/

By: Bill

Bill — Tue, 13 Aug 2024 02:36:23 +0000

In reply to Alaina. Hi Alaina, yes, ground chicken works!

By: Alaina

Alaina — Sun, 11 Aug 2024 18:17:21 +0000

Can you use ground chicken instead of pork?

By: Bill

Bill — Sun, 10 Mar 2024 01:40:22 +0000

In reply to DOUGLAS. Hi Douglas, they are supposed to stick together lightly in the pan but it sounds like there was too much liquid in the filling. It is not supposed have a consistency like paste. Depending upon you pan size and how comfortable you are with cooking a larger batch, how many you cook in a pan at one time is totally up to you.