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Total Reviews: 2

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  • on August 31, 2011

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    Made in the past, when I saw it on Food Network. I did substitute scallions for the leek ($$

    Oops - couldn't use a link. Go to Food Network and search for "Veggie Potstickers". Read the reviews there. They contain all the variations tried (and valuable hints given by other reviewers for this specific recipe. This is an excellent base-recipe for adaptations.hem

    Btw, you can use up the left over Napa Cabbage for making one of my Mom's favorite coleslaws:
    Slice cross-wise to form crescents. Cut an onion up the same way. Add Miracle Whip plus S/P. We always stored it in a Ball jar or a glass bowl for maximum chill in the fridge (it's even better the 2nd day. It still amazes me that Mom even found Chinese Cabbage that long ago (50's and tried it. The measurements are all to-taste, because it depends on how much cabbage you start with.

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  • on May 27, 2011

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    We made these recently, had to sub pea shoots for cabbage, otherwise we followed the recipe. They turned out beautifully. The cooking method worked like a charm, we got a good sear on the bottom and they lifted out without a hitch. We've been making at least one vegetarian meal a week and with this technique we can play with some other ingredients for even more variety. Thanks Dave.

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