ADVERTISEMENT
- Real Recipes from Real People -

ISO: pot sticker filling ideas needed....

Misc.
ADVERTISEMENT
is there any other fillings you can use to make pot stickers besides the chinese ones? thanks for your help. thanks nicky
MsgID: 0072013
Shared by: nicky,nj
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  nicky,nj
2
  mellissa, pa
3
  nicky
4
  Marilyn, California
5
  heidi - michigan
ADVERTISEMENT
Random Recipes
  • Honey and Ginger-Glazed Chicken Wings
  • HONEY AND GINGER-GLAZED CHICKEN WINGS 3 to 4 lbs. chicken wings FOR THE MARINADE: 1 cup honey 1/2 cup fresh orange juice 1/4 cup soy sauce 1/4 cup fresh lemon juice 1 Tbsp. minced garlic 1 Tbsp. peeled, minced fresh g...
  • Doggy Dip (uses yogurt)
  • DOGGY DIP Source: Chicago Canine Dog Recipes 3 tablespoons peanut butter 2 tablespoons honey 1 banana 16 ounces vanilla yogurt 1 tablespoon whole wheat flour Mix the peanut butter, honey, and fruit together until...
  • Olive oil with Cinnamon and Cloves
  • OLIVE OIL WITH CINNAMON AND CLOVES 2 cups Xenia Extra Virgin olive oil 2 to 3 cinnamon sticks 5 to 6 whole cloves Place all ingredients in a bottle. The oil is ready to use in about 3...
  • Oriental Pasta-Carrot Salad with Ginger-Soy Dressing
  • ORIENTAL PASTA-CARROT SALAD "A summertime pasta salad that's great for a light luncheon or a main dish!" 3 cups rotini pasta, uncooked FOR THE CARROT MIXTURE: 2 tablespoons peanut oil or vegetable oil 1 tablespoon...
  • Athenian Chicken
  • ATHENIAN CHICKEN 3 large boneless, skinless chicken breasts, cut lengthwise in 1/2 inch strips 1/4 cup small stuffed green olives, halved 1 package (8 oz.) Feta cheese, grated 1 tablespoon chili powder 1/2 lime, juice...
ADVERTISEMENT
  • Gyros (Doners, Yeros, using ground lamb, Greek)
  • GYROS (DONERS, YEROS) 2 pounds lean lamb, ground 2 slices homemade bread, toasted, crushed 1 teaspoon allspice, pounded 1 teaspoon coriander, crushed 1 garlic clove, crushed 1 onion, grated 1 teaspoon chopped fresh s...
  • Red Lobster Basil Shrimp Stuffed Zucchini
  • RED LOBSTER BASIL SHRIMP STUFFED ZUCCHINI 4 zucchini (3 to 4-inches in diameter) 1 tablespoon butter or margarine 1 tablespoon minced onion 8 ounces fresh tomatoes, peeled, seeded, and chopped 1 pound shrimp, peeled a...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: pot sticker filling ideas needed....
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!