Comments on: Pot Stickers

By: Pot-stickin lip-smackin bites of delicious « Student kitchens

Pot-stickin lip-smackin bites of delicious « Student kitchens — Tue, 16 Feb 2010 02:33:32 +0000

[...] I filled them with what I usually use as a dumpling filler when I make them with my family: Chinese style scrambled eggs, chopped up prawns, and a nice big bunch of garlic chives. You could use normal chives I guess, but garlic chives really do make the filling special. You can grow them easily in a large pot (most garden places sell the seedlings too) or get them at Asian supermarkets, where they are usually in stock when in season (late spring to autumn I think). However, there are a myriad of things you could fill them with, just search google or tastespotting or foodgawker for potstickers and you will be overwhelmed with possibilities. Vegans can be satiated with veganyumyum’s beautiful and immensely helpful guide. [...]

By: Jeanette Sutton

Jeanette Sutton — Sun, 16 Aug 2009 21:35:55 +0000

The pot stickers sound and look great. Have you thought of trying to make them with gluten-free seitan? I’m going to give it a go.

http://www.meatandeggfree.com/gluten-free-seitan.html
has a number of gluten-free seitan recipes.

By: Anna

Anna — Sat, 04 Apr 2009 22:56:15 +0000

Thank you! I hardly knew what pot stickers were before I read this. I finally found the right kind of dumpling wrappers, and made me some with shredded, sauteed cabbage and grated tempeh. OMG YUM. These really blew me away. :D

By: Krista

Krista — Mon, 17 Nov 2008 22:30:37 +0000

as a professional chef myself, I say you did an excellent job. I added green onions to mine and made a began sweet and sour sauce for it. Quick tip, only pleat one side of the wraper. This is traditional, as well as serving the purpose of keeping the filling in and air out.

The photographer in me loves your pictures, great job!!

By: Potstickers « Cooking the Vegan Books

Potstickers « Cooking the Vegan Books — Wed, 15 Oct 2008 16:09:32 +0000

[...] dodgy photograph with yet another amazing one for you to compare it with at Vegan Yumyum! I bought a packet of gyoza wrappers ages ago and actually I think they’d been in my freezer [...]

By: Beans and Greens

Beans and Greens — Thu, 09 Oct 2008 14:12:59 +0000

Seitan Bouguinon on Mashed Potatoes

This recipe is also from Peter Berley’s book (his recipes take a long time and I was stuck inside this past weekend due to rain and snow); Seitan Bourguinon. I love any recipe that calls for a 1/2 bottle of red wine. This is a recipe I like a lot, b…

By: Mimi

Mimi — Wed, 01 Oct 2008 19:06:19 +0000

I can’t believe how much better the homemade version of this is! I prefer this to the thick wonton wrappers a lot of restaurants use. These remind me of tibetan momo’s!!!

By: Alan

Alan — Mon, 25 Aug 2008 10:04:45 +0000

Wow, I love pot stickers. Definately a family favorite. I’m all excited, I never thought I could make them out of scratch. BTW, I got a hold of a great cookbook for making seitan. A book from a couple of monks, simply heavenly is the name of the book. They have great recipies for broths the cook Vital Wheat Gluten in. I discovered you can just make the broth and soak the gluten for a day in a plastic container with a locking lie. Then shake the gluten ball like a paint shaker in a hardware store to make a hard seasoned ball. You can press the ball into a frying pan for a crisp pattie or steam it in a pressure cooker. I’m gonna try to make some pot stickers, sounds, sooooo good. Thanks!!!

By: Chani

Chani — Tue, 19 Aug 2008 20:43:49 +0000

I was going to try this out months ago, but just recently found some vegan wrappers. I didn’t have the ingredients to make a filling version, so opted to try a fruity dessert version. They came out yummy. Thanks for the inspiration :)

By: Vegetable Waffle

Vegetable Waffle — Thu, 31 Jul 2008 18:16:01 +0000

I’d tried both your recipe for seitan and your technique for making potstickers before, but I hadn’t made the recipe in full until yesterday. Now that I have, let me just say YUM! These potstickers are delicious and the filling goes a looooonnng way. I made around 25 potstickers for company yesterday and still have more filling in the fridge. Guess what I’m having with dinner tonight?

Baking the seitan for 80-90 minutes felt pretty extreme in July heat, but the end product was so delicious, I’d probably do it again.