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Source: Martha Stewart Living, April 2006



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How would you rate this recipe?
  • ALR6139493DW
    15 SEP, 2018
    My family has been making this recipe for years and it is delicious. We really love the versatility of being able to make a big batch and then use them in soup or eat them as potstickers. You can add other items based on your taste; we have used ginger and garlic. We make a dipping sauce of rice wine soy sauce sesame oil and sambal.
  • gourmetjane
    21 JAN, 2018
    I always add one clove of grated garlic and some corn starch. Other than that, perfect!
  • Kimmie G
    19 SEP, 2012
    I have a question about this recipe if anyone can answer. With regards to the meat. Do you cook it first? Or does it cook in the wonton?
    • moopsee
      31 MAR, 2015
      This is a raw filling that goes into a wrapper, is sealed, and then the many options of cooking begin. I use this recipe for pot stickers. Family loves it and I don't have to wonder what is left in or actually what the purchased have inside for quality. You know, mold, bugs, etc. Mine are clean and pure with no funky stuff. Gotta love homemade!!!
  • freakymom1958
    17 MAR, 2014
    is there a step 2? sounds like something is missing.
    • haleyivers
      9 DEC, 2014
      this is just the wonton filling! go back to the home-made potsticker recipe to continue with the recipe :)
  • CiaNahac
    1 FEB, 2012
  • tiffsta6715
    5 JAN, 2012
    These were very good! (I used ground chicken and cole slaw mix and increased the soy to 1Tablespoon) Easy but it is time consuming stuffing each wonton by hand. I didnt bother with draining the cabbage. I just pulsed in the food prossesor once and added it to a bowl. Added everything else to the processor and pulsed couple times. Added that mixture to the bowl and stired. 1rounded teaspoon per wonton and I steamed mine in a steamer basket for 15mins. I also froze some raw ones for later use.
  • MS10917671
    12 AUG, 2011
    Used slaw mix in place of napa cabbage. Recipe turned out great! Froze & used as needed!
  • emilykuh
    14 JAN, 2011
    This recipe is so easy to make and it tastes amazing, too. I make a double batch and then put them in a freezer bag in the freezer and pull them out whenever I want.
  • guitar4me86398
    23 FEB, 2010
    This is the perfect dumpling filling. Tastes like take out, but better :)
  • guitar4me86398
    23 FEB, 2010
    This is the perfect dumpling filling. Tastes like take out, but better :)

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