Question~Anyone also allergic to Soy that used HP sauce from U.K. or another flavouring? Thank You! (=^_^=)

I too used pot sticker wrappers. Followed to the letter and I'm proud to say I learned something new! I even crimped the fancy way! My only problem was that the wrappers toughened up after the boiling/sauteing method. We ended up eating the filling after a lot of chewing. Thinking about the dumplings/pot stickers @ our grocer hot bar......they only looked steamed, not sauteed. Same with our Chinese restaurant. Next time I will just steam instead. The filling was a little bland to me as well.

With a package of wonton wrappers in one hand and pot sticker wrappers in the other, the troll lobe of my brain seized momentary all-systems control and into my cart the wonton wrappers went. Didn't notice until the error until getting ready to fill them. After squelching troll lobe's momentary impulse to see how well the filling would go down the disposal (for science!) I opted for steaming - a parchment square lining a regular veggie steamer for 15 mins was perfect. Yum!

I am addicted to these. I make them at least every month! Just pressing them closed is not good enough though, I had to learn how to close them restaurant style, and now they're perfect.

I liked these a lot - results here: http://marthaandme.wordpress.com/2009/10/19/martha-mondays-potstickers-and-luminarias/

I liked these a lot - results here: http://marthaandme.wordpress.com/2009/10/19/martha-mondays-potstickers-and-luminarias/

I made a large batch of these for a party, I boiled them one day and then fried them just before the party. I kept them separated with wax paper and sprayed the paper with non stick spray. A few of them did fall apart, but most of them were just fine. as long as you close them firmly when making them, they should stick. Very yummy!

Having made many batches of both failed and successful pot-stickers, my advice is this: fry, THEN boil. The boiling-first method can cause them to fall apart, or stick together. Brown them in a non-stick pan with a tablespoon or two of oil, then add 1/3 cup of water or so to the pan (it will splatter, watch out), cover and steam until cooked through. Good luck!

Having made many batches of both failed and successful pot-stickers, my advice is this: fry, THEN boil. The boiling-first method can cause them to fall apart, or stick together. Brown them in a non-stick pan with a tablespoon or two of oil, then add 1/3 cup of water or so to the pan (it will splatter, watch out), cover and steam until cooked through. Good luck!

This recipe is deceptively simple. What?