These were so good! I couldn't get wonton wrappers so I used gow gee pastry and it made 30 rather large potstickers. I took the advice of another reviewer and steamed them instead of deep frying, and served them with Japanese Potsticker Dip from this site. Well worth the effort - will definately be making these again.

Sorry I love cilantro and ginger but I did not care for this recipe :(

Made it exactly as is, was DELICOUS!!!

I am making these right now and I can tell that they are going to be great. Here is my version. 15 boneless chicken thighs, 3 Costco packs 1 stalk lemongrass, 1 bulb garlic, 1 bunch cilantro, 2 bunches spring onion, everything else the same (proportionally). I put everything through my KitchenAid food grinder attachment and mixed well. Some of these will be fries as wontons, the others will have to go into eggroll wrappers.

I used Star_Eyes' suggestion and steamed these, and they turned out quite light and tasty (34 calories each). Instead of putting 2 lbs of whole chicken pieces in a food processor, I bought 2 lbs of ground chicken. After making 50 wontons, I still had about 3/4 of the chicken filling left over. I guess that's just more for next time, but I wonder if that happened to anyone else.

I had been wanting to make these. I realized I had chicken with cilantro already in it leftover from sour cream enchiladas the night before. So I took 1 Cup of the shreaded chicken mixture, added 1/2 tsp. ginger, 1/8 tsp red pepper flakes, 1/2 tsp terrayki sauce. Mixed well then spooned 1tsp of mixture in each wonton. These were very good. We dipped in sweet sour sauce and hot mustard.

I'm surprised no one has commented on the amount of cilantro. Maybe my grocery store sells cilantro in bigger bunches but I couldn't fit even one bunch into the food processor and the flavor was overpowering with only that much. All I could taste was the ginger and cilantro. Both happen to be flavors I love but it didn't make these wontons my favorites. My kids and husband liked them.

This is one of the best wonton recipes I've ever had. I used some chicken leftover from a previous roast. Made tons more filling than I could use, but it had frozen well. Just be sure to thaw and drain before using as stuffing again.

I made these last week, it was a little tedious but well worth the effort. for me the recipe made about 60 to 70 wontons. I did freeze them before I fried them. They turned out great and I made it with the Hot and Sweet Dipping Sauce from this website.

These were fantastic and I have very high expectations for food made at home and in restaurants! I opted for frying them a bit in sesame oil (I preferred the ones that I browned up nicely on both sides) and then steaming in the chicken broth as another poster recommended. We don't deep fry much for health (and taste) reasons. No lemon grass in our big grocery store here in a large city so went ahead without it. Glad I didn't wait to make them until I made it to an Asian grocer. Also, added garlic chili paste (about 2 tsp to the chicken cilantro mix). Oldest son and hubby liked 'em a lot too!

I used cooked chicken for these and subbed about half the amount of basil for the cilantro. The flavor was fantastic, although a bit strong on garlic after you eat them for a while. I fried half and steamed the others, and most everyone preferred the fried. I ended up getting 100 wontons out of one recipe.

These were delicious and really easy to make. I didn't have lemongrass, but they were still really flavorful. The only other changes I made were to add about 1/2 tablespoon hoisin sauce and to steam instead of fry.

Absolutely perfect! Tasted like an authentic egg roll. All the flavors came through and there was no overpowering salty taste like soy sauce fillings. This is the only way to go.

These are so very good, I just made little triangles pressing the wet edges with fork tines. Turned out pretty and delish!

YUM! My husband and I whipped these up in no time. The assembly line helps! We made them as potstickers instead to save on the fat. (We brushed a non stick pan lightly with oil, set on medium heat, added about 8 potstickers at a time and let them sit for 2 minutes without touching, then added 1/4 cup of chicken broth, covered and turned down on low and let steam for another 2 minutes. Afterwards, we removed them and placed them on a sheet pan in the oven set at 200 degrees to keep them warm while we did the same with the rest. In between batches make sure to clean off your pan with a paper towel). We dipped them in gyoza sauce and hot chili oil. They turned out beautiful and loaded with flavor!!! Thanks for the recipe!