Overall Rating:

5 out of 5

Almost perfect, February 7, 2009
By glassgiant

"This recipe worked perfectly for me. I did modify a few things. I ended up using (probably) close to 1/2 cup of water. The dough was still very, very dry and unkneadable. Much dryer than you would think it should be. I left it covered for 15 minutes, then kneaded it (by which time it had relaxed a bit), then left it for another half hour (covered).

It was beautiful. I rolled it out using a hand-cranked pasta machine, using half of the dough each time. The pasta machine made it 6 inches wide, which fit 2 three inch cut-outs side-by-side. I used a lot of flour, folded the rolled dough over itself so it was in 4 layers, then cut out with the biscuit cutter. I left it under a damp paper towel for about 1 1/2 hours and had no trouble with sticking, except around the edges where the biscuit cutter had kind of smooshed the layers together a bit. Next time I wouldn't do more than 2 layers.

The wrappers rolled well in the pasta machine, fried nicely (on bottom of potstickers), steamed nicely (on top of potstickers) and tasted as good as they are supposed to. I will definitely use this recipe again."

95 of 96 people found this review helpful.