Comments on: Chicken and Pork Potstickers

By: Martha

Martha — Fri, 15 Jan 2010 02:13:30 +0000

Thanks for the recipe! My husband gave me a meat grinder for Christmas (the romantic devil) and I ground my own chicken for the potstickers. They came out delicious!

By: Julie

Julie — Fri, 08 Jan 2010 09:33:04 +0000

I am finally going to try this recipe this weekend. Guy and I are going to the Asian market on Saturday evening. I’ll let you know how they turn out.

By: Melissa

Melissa — Wed, 06 Jan 2010 17:11:14 +0000

Well, I’ve only bought what’s called Thai in the store and I thin they taste different… hm. I think I’ll just buy everything at my big Japanese market and call it a day. But I’ll shoot for one that says the Viet “Nuoc Mam” instead of the Thai “Nam Pla,” as I think the latter can be saltier than I like for a recipe like this.

By: Rebecca

Rebecca — Tue, 05 Jan 2010 02:49:53 +0000

Well now, I’m probably going to butcher the name on this, but it was from Todd and Diane, so it’s the good stuff. Nuoc Mam Nhi Phu Quoc (Double Parrot) Loai Thong Hang. And according to the side of the bottle, it’s a product of Thailand. So. There you go?

By: Melissa

Melissa — Tue, 05 Jan 2010 02:15:54 +0000

Now that I finally got to reading this whole thing…

You told me about the restaurant, but now I got the big picture. I would have DIED. I’m so sorry you lost your beloved food home away from home.

As for the recipe, do you use Thai fish sauce or Vietnamese? I’m guessing the latter, but I want to verify.

By: SouffleBombay

SouffleBombay — Sat, 02 Jan 2010 16:42:43 +0000

I made these with a few tweaks to suite our spicy tastes and they were great!!
Not as well made as yours… looked more like pierogi’s lol!
Thanks and Happy New Year!