Reviewed: Oct. 25, 2009

This is amazingly delicious. Have a friend help you assemble. It makes it much more fun. My whole family enjoyed making and eating these.

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ESLEAKE

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Reviewed: Sep. 22, 2009

These were good. Like any wonton recipe (and I've made a few now), it is very time consuming (unless you have some little helpers, but I never do). I had to eat them plain because I have absolutely no dipping sauces on hand, but they were still good. I made a few changes to this as well. I omitted the lemon grass and sesame oil (I had none), used two serrano peppers in place of 1 red chile, and used dried ginger instead of fresh. Thanks for the recipe.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 5, 2009

I didn't really care for these. The texture was too mushy for the filling and too much cilantro...and I love cilantro. I think it may be better with diced ingredients and maybe breast meat would have made a difference.

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ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Jun. 3, 2009

Used a soy chicken substitute and ground cilantro and turned out smelling and tasting great.

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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Apr. 21, 2009

It wuz OK :3

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Nummy_Cookie

Cooking Level: Expert

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Reviewed: Feb. 26, 2009

These were great! I LOVED THEM!!!! I scaled the recipe to only 10 won tons and basically followed the recipe as is. YUM!!!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Jan. 18, 2009

Awesome. Made these as "potstickers". Used boneless chicken thighs and eliminated the lemongrass. Put every other ingredient into a food processor until blended,then wrapped the filling in the wonton wrappers and kept in the triangle shape. We sauteed them in a tbsp of veg oil for 2 minutes, added 2 tbsp of water, covered and let steam for 4 minutes. Dipped in sweet chili sauce and YUMMMMMY! Made these for guests 2 nights in a row and RAVE reviews! Looks difficult but VERY easy and delicious!***update*** used ground pork last night and that was just as yummy!!!

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SARAHNEVILLE

Cooking Level: Intermediate

Living In: Annapolis, Maryland, USA

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Reviewed: Sep. 30, 2008

very tasty! great flaver and spices.I only used half of the cilantro it calls for, two seemed a little intense. my only suggestion is DONT over blend the chicken! blend all other ingredients first and then add chicken, only blend a little, dont puree it!!! thank you for this recipe!!

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jayla33

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2008

Unfortunately, this wasn't very good. I was expecting great results based on the reviews, but I ended up with fried chicken kabobs in wontons. Not good and won't make again.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Sep. 11, 2008

These are good. It makes a lot so I saved half and will steam them instead later this week for the football game. I cooked the chicken first, decreased the cilantro and ginger and omitted the lemon grass after looking for it in two different stores. Tasted great anyway. :-)

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sher

Cooking Level: Intermediate

Home Town: Centreville, Virginia, USA

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Reviewed: Sep. 6, 2008

I know that some ppl don't think that it's appropriate to review a recipe if you change it alot...but I'm still giving it 5 stars. I made these because I needed to use up some wonton wrappers, that were going to expire. It worked great, because I also had cilantro to use up. The changes I made were to use garlic salt instead of fresh (I wouldn't reccomend this because they were a little too salty), and crushed red pepper. I left out the lemon grass, ginger, chile pepper, and sesame oil. Even with so many ingredients missing, they were still very good. I doubled up the wonton wrappers on some of them, too, just so I could use them all up. Thanks!

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Cook4U

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2008

These are incredibly good. I cut back on the cilantro to 1 bunch (pretty large). The only issue I had was with the lemongrass - and I didn't see anyone else mention it, so it might be me. I had a hard time getting the lemongrass minced in my food processor. I pulsed it for a while, then cranked it, then sat around hoping the lemongrass would soften, then cranked it again. It turned out fine, but there are still a few rather intimidating chunks it there, so next time I would bash up the lemongrass and ginger together in the processor with just the soy and then add the other ingredients once it was fine. Sorry this is so long - thanks so much for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Aug. 29, 2008

These were really good! I cooked the chicken before putting it in the food processor. I think next time I will just dice the chicken, put everything else in the food processor and mix them together in the end.

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ILuvSoup

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

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Reviewed: Aug. 21, 2008

Super delicious! I didn't have two bunches of cilantro on hand so only used one, and that was plenty. This is on the menu from here on out.

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maymay8

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 12, 2008

I followed the recipe exactly and could not have been more impressed!! I book marked the recipe because it sounded good...took me a while to get the ambition to track the ingredients ....did so with crispy kung pao recipe for the opening ceremony in Beijing! The flavor in these is awesome! These were pretty quick and easy. Next time gonna try pan fry steaming them!

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Pagelit

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 29, 2008

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.

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Kathryn

Cooking Level: Expert

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Reviewed: May 18, 2008

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

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Apr. 12, 2008

Made it exactly as is, was DELICOUS!!!

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AshleyC

Cooking Level: Intermediate

Home Town: Pawtucket, Rhode Island, USA

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 28, 2008

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.

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Cooking4TenOf Us

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 13, 2008

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.

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