These were very bland, but I'm prolly to blame. I subbed pork for chicken, didn't have any green onion, and did not use enough spice. I didn't have the Chinese 5-spice thingy so I just used a little bit of ground ginger, but it needed SOOOO much more. I thought these were going to be too salty, because I was using full-sodium soy sauce, so I omitted the salt in the dough. ugh big mistake. When it cooks it turns out so bland and watery, next time I'm going to take anothers suggestion and cook it in chicken stock. The dough was a nightmare. I had to flour everything in sight down, and it took forever, but I have to admit it was kind of fun. I had some left over filling so I just ate that plain and it tasted fine, which is why I didn't think it needed more spice, but once it gets into the bland tasting dough, it tastes sooooo nothingish. I'm really calorie-conscious, so I didn't want to use the full oil when cooking the bottoms, so the first time I used a small amount of oil, and the second time I just used a SMALL drizzle of sesame oil, a spray of PAM, and then just spread it with a spoon. I recommend diluting your choice of oil in water, instead of using the full amount. This recipe is a really good base, and I will only make the dough again if I don't have wonton wrappers around, and I'm going to keep tweaking this and running with it. I do recommend this recipe, just don't make the mistakes I did.
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