Comments on: Potstickers

By: admin

admin — Mon, 14 Jun 2010 02:18:45 +0000

Havent tried the gyoza press, wondering how well it works? Might save a lot of time if it does!

By: Laurie

Laurie — Sun, 13 Jun 2010 14:20:02 +0000

I couldn’t find the gyoza press so I just put the wrappers in a cupcake tin and make little cups out of them. I then made the mixture and kept it warm in a crock pot to take to work for a pot luck…it worked great with a squeeze bottle of dipping sause.

By: Jessica

Jessica — Sat, 27 Mar 2010 00:54:46 +0000

I used ground chicken instead of pork and it’s delicious!! Thanks!

By: GyozaHime

GyozaHime — Fri, 05 Mar 2010 22:26:38 +0000

I’ve made gyoza in the past and I’m always looking for new recipes… I made spicy gyoza last time for a group of friends and they loved it! I’m actually about to head over to the grocery store to get the fixings for gyoza! Woots! DAISUKE!!!

By: Sarah

Sarah — Wed, 03 Mar 2010 03:28:45 +0000

I just stumbled on this. And I’m eating Gyoza. What are the chances? Nom nom nom gyoza!

By: Sparkie

Sparkie — Wed, 18 Nov 2009 13:43:06 +0000

err pasta machines will give you a nice even sheet over trying to learn to be a black belt super noodle maker. My Great Grandma, (Sicialian, thankfully), made nice even sheets with a board and rolling pin, I can’t :-(

ciao

sparkie

By: Sparkie

Sparkie — Wed, 18 Nov 2009 13:40:19 +0000

1) if you want nice wrappers make noodle dough rest two hours reknead then,all day infridge, USE A PASTA MACHINE to make the sheets

Now you make dumplings of any kind.

2) if I get around to it I will look at ingredients on a wonton/goyza wrapper package, and suggest flour types. I think they use a rice flour wheat flour mixture. Steamed dumplings seem to have a more rubbery mouthfeel, so I believe they are more starch then protien-ish hence rice not wheat , (I am guessing here)

ciao
Sparkie

By: Monica

Monica — Mon, 13 Jul 2009 22:14:56 +0000

Just an update: Thanks, they came out great and tasted awesome! I must’ve made about 200! I did change the recipe a bit; I added silken tofu because I saw it on the foodnetwork that it gives a nice texture. They are frozen and ready for eating when we want them more. I can’t do those cool folds though!

By: admin

admin — Tue, 30 Jun 2009 17:38:47 +0000

“sat down on the sofa with ingredients at hand and quickly folded fifty gyoza while watching Sex and the City”.

YOU ARE A GYOZA PRO! I am calling you for help next time I am having people over! Turkey is a great healthy alternative to pork. You can even combine the meat too :) Glad the recipe worked out! Thanks for reading Rachelle!

By: Rachelle Louise

Rachelle Louise — Mon, 29 Jun 2009 02:31:36 +0000

Hi again, thanks for getting back to me! I ended up just assuming the pork was raw, I can’t believe how quickly it cooks! These were such a huge hit, you can see them on my blog if you’d like, I also made tempura to go along as an appetizer. usethegoodchina.blogspot.com The host of the party said they were the best she’s ever had! Thanks for such a wonderful recipe!