By Kim127 on March 19, 2004
Photo by Sue Lau
Photo by Sue Lau
"From Taste of Home!"
Serving Size: 1 (986 g)
Servings Per Recipe: 1
"It's a keeper Kim! Made it last week using diced left over chicken breast. Made it mid-week with ground beef (my favourite) and yesterday with ground pork...hummm maybe that was my favourite. LOL The only wonton wraps in the store were stale dated so I went with the eggroll wraps. First time in triangles, second & third time egg roll shaped. I found the later easier to brown. Only other variable was that I used fresh bean sprouts. Keep them coming Kim!"
"Everyone here absolutely loved these. A+++ all the way! Thanks for posting."
"Wonderful!I had to stop myself from overeating.My family fell in love with it!"
"This is great! we love it being asian, its part of our menu, I kindda find it oily though so i tried cooking it on a non stick pan and just sprayed cooking oil the second time i cooked it. Over all my kids say this deserves a 5 star rating still!"
"Fantastic!!!!!!! Thank you so much for posting these!!!!!"
"These were really good! I used ground pork instead of the beef. The ginger is wonderful in these. I also used a little more oil while pan frying these because if I didn't they did not evenly brown. (It could be because my skillet was very large)."
"This recipe sounded very authentic to me. In my family, Mom always added firm tofu, which had been draining in a colander for around 30 minutes to an hour, and bean thread noodles soaked in hot water for half an hour. Crush the tofu in the recipe and chop those softened noodles until they are about 2 inches long and add to the pan to cook and soften further. I had a craving for Korean potstickers and this recipe hit the spot. My daughter and niece just loved them too."
"Made recipe exactly except used leftover pork chops instead of beef,i would say ,this should be in a book on "how to do wontons".It is by far the perfect wonton recipe."
"Very good! This makes tons of wontons...they were soooo good!!!! I also used the coleslaw mix. And I combined steps by browning beef and then adding the vegies and cooked till done."
"These wontons were great! I used a packaged cabbage mix that also contained purple cabbage so the end result was a very colorful filling. I used about 1/2 the sesame oil called for, out of personal preference, and I used fresh ginger rather than dried. I liked that they were not deep-fried, though you do need to add oil for each batch of wontons that you cook. Thanks Kim, good recipe!"