Pork and Shiitake Pot Stickers

Would have been nice if you separated the filling and the dipping sauce since I accidentally combined all the ingredients into the mixture!

Great, simple dumpling recipe. I used ground turkey instead of pork, but everything else was the same. The filling doesn't take long to prepare, but obviously stuffing dumplings does. I minced my mushrooms instead of slicing like the recipe said. If I make these again, I'll slice them like the recipe indicates because I felt they kind of got lost in the filling when I minced them, and shiitakes are expensive. I haven't reheated our frozen ones yet, but I can't wait!

Also, I'd recommend buying more gyoza skins, we had a quite a bit of leftover filling (partly because I used a full pound of turkey instead of 14oz but even accounting for that, there was extra.) I cooked up the leftover filling and stuffed it in spring roll skins because we ran out of gyoza skins.

I served this with a veggie Asian style slaw to make a full meal.

Oh, and I loved the sauce! It's so easy and I was surprised at how flavorful it is.

I used ground chicken instead of pork.  My family loved these, even my picky daughter said these were a keeper.  I served with some steamed edamame as well.

These were good. I couldn't get them to brown the way I wanted to though. Really liked the filling and dipping sauce. I agree that they are time-consuming so to make and freeze ahead would be the best way to go.

Very flavorful. I cooked mine in a bamboo steamer for 7 minutes. I will definitely make this again

This recipe is a keeper. Have made them several times in the past month. The only sub is we use a few drops of dark sesame oil in the pan vs. cooking spray for each batch of pot stickers. Adds great flavor.

Delicious and easy. I adapted the recipe slightly. I used regular mushrooms, ground turkey breast, tamari instead of soy sauce and did not add sugar to the dipping sauce. The recipe. I also used square wontons. my husband is adverse to cooking spray so I put one tsp of olive oil in a non stick skillet to cook. If you bring the wontons to room temperature and cook at a low enough heat I did find steaming necessary. So excited I have a freeze full of these yummy bites

These were excellent. I used the square won-ton wrappers and wow, were they good. Next time I will make them ahead and freeze them because they did take a bit of time to assemble.

These were great. Even ate some after freezing and they were yummy! Only change I will make next time is to mince the mushrooms instead of slicing.

These were amazing. I have to figure out technique so they don't stick after steaming, but they were so yummy that it didn't matter if some fell apart. We even loved them left-over cold!