Reviewed: Mar. 15, 2012

The only thing I added was 1 Tsp of sesame oil to the filling. Only thing I didn't like was the texture...was a little mushy.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Feb. 5, 2010

Very good! Much easier to fold wontons than I expected, found a video on YouTube to see how. Followed the recipe pretty closely. Fried some, and boiled some, liked them both ways. Will definitely make this again! Was not that taken with the recommended dipping sauce, tried a variety of sauces, hoisin sauce or plum sauce was excellent with these.

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3 users found this review helpful

Reviewer:

Iowa_Saluki

Cooking Level: Intermediate

Living In: Corning, Iowa, USA

Reviewed: Nov. 21, 2009

Very delicious. Made some to freeze also.

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Reviewer:

marymagpie

Cooking Level: Expert

Home Town: Cape Breton, Nova Scotia, Canada

Living In: Vancouver Island, British Columbia, Canada

Reviewed: Nov. 12, 2009

Made these last night and they were delicious. Instead of pork I used ground chicken and slightly browned it in a skillet first, instead of adding it raw. And I didn't have any sherry, so substituted a dry red wine. I served these along with a vegetable stir-fry on top of Udon noodle pasta. Took me longer than an hour, but well worth the time.

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7 users found this review helpful