Comments on: Pan Fried Pork and Shrimp Potstickers

By: SteamyKitchen

SteamyKitchen — Sat, 17 Oct 2009 23:53:28 +0000

Patricia – you are too sweet! Can’t wait to see what you make! ~jaden

By: Patricia

Patricia — Sat, 17 Oct 2009 17:08:46 +0000

I just wanted to say thank you for posting this recipe. 6 months ago I decided that I could make my own dumplings after spending ridiculous amounts of money to eat them at restaurants, but I wasn’t really sure how easy it would be. Before my decision to make my own, I did not know what a food blog was (I don’t IM, I don’t blog, I don’t chat on line). I googled dumplings and after searching a while, found yours. I decided to go with it. Especially since you were willing to show what happens if you add cabbage and you had great directions. After seeing all that water, I decided to try it without cabbage or lettuce. I made them exactly as you wrote.

I bought wrappers from our Asia Mart. I had never been in an Asia Mart before so that was a new, weird experience in and of it self. BUT, I made them and my husband and children gobbled them down. We did purchase the dipping sauce from the mart also, because I didn’t know that that was also so easy to make at the time. WOW. (I must also say that the clerks at Asia Mart were VERY helpful in helping me choose the right ingredients, and I ask their advice all of the time now).

You and your blog have launched me into a whole new world. I now go to the Asia Mart once a week AND I follow at least 20 cooking blogs. Because of your recipe and pictures (yes, mine even look professional because the pleating is SO EASY). I have even branched out a little and now make sushi and other dishes I thought would be impossible to make. I also own a steamer just for your dumplings! (I steam instead of fry now). I make these dumplings almost once a week.

I have started try to be creative with the filling, but I can’t seem to find a better one yet. My little one has decided he does not like them anymore (only because the older one LOVES them) LOL. But I can’t find anything more American to put in them yet that he likes. He does still eat them!

Anway, thanks so much for taking the time to write in an easy, free manner and take pictures of your work in progress to help those like me who need the visual aids!

By: Jeanie

Jeanie — Sun, 11 Oct 2009 03:07:17 +0000

I made these today and they came out really well! Just wanted to reiterate how much I love your website. I rarely ever make recipes that come out perfectly.

I went to the market to buy the Chinese Shaoxing cooking wine today. Once you open it, how are you supposed to store it? In the fridge, on a shelf, etc?

Thanks!

Hey Jeanie-

Thanks for writing! I’m glad you loved the potstickers. Store the wine in the refrigerator or in your pantry that’s dark, cool.
You can throw a few slices or slivers of fresh ginger in the wine to make it even better. Anytime I have a little nub of fresh, raw ginger, I just slice thinly and stick it in the bottle. This wine will last for quite a while in refrig. I usually keep my wine for about 4 months.

Jaden

By: Ranjeet karki

Ranjeet karki — Thu, 27 Aug 2009 09:19:10 +0000

hi jaden i am see your pot sticker and i love food i am making new dishes and learning more recipe so my mail forward thanku

By: Kamran Siddiqi

Kamran Siddiqi — Tue, 21 Jul 2009 04:32:03 +0000

Hey Jaden, as much as I love shrimp and pork, others in my house don’t. It’s difficult to have a love-hate relationship with seafood, especially when everyone else in your house hates it.

I happen to like this recipe a lot, especially because of the combo of the shrimp, but could I leave the shrimp out and just use pork without really compromising the great flavors that this recipe has? Because if it really does compromise it, I won’t mind sneaking the shrimp in (It’ll be a secret between you and I. Just don’t tell my mom. LOL).

Also, must I use canned bamboo shoots? Could I use the fresh kind?

use whatever you want! beauty of potstickers and dumplings is that it’s to your taste. secret it to cook a tablespoon of the filling in a frying pan, taste and adjust seasonings if necessary. ~jaden