Reviewed: Sep. 20, 2009

My family loves this recipe! I have to leave out the onion and I add ginger. We make it for game day and have enough filling for the next week, too. Thank you for sharing this one!

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S. Murcray

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Rock Springs, Wyoming, USA

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Reviewed: Apr. 1, 2009

This recipe was great!... even with ground turkey. No need to bother with a muffin pan. I just spooned the mixture on to square won ton wraps, wet the edges with water, and sealed up corner to corner. This way it is a little more dipping friendly. If you don't have peanut sauce, hoisn works great too. Also, spray the pan and tops of snacks with cooking spray for a nice crispy outside.

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Tracemiester

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2008

We really like these snacks. The filling can be prepared ahead of time, so it is an easy no fuss snack/appetizer. I make them with meat loaf mix (ground pork, veal and beef combination). I brown the meat (with some salt and pepper) first, remove to a strainer and drain the fat first. Then I sautee the minced vegetables and mix back in the meat when they are tender. I lightly spray the wonton skins with olive oil Pam, before assembling. I fill the cups with a mini ice cream type scoop that I use for cookie dough (fast and easy).

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KARLA10

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Medford, New Jersey, USA

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Reviewed: Oct. 16, 2008

These were good, really good. The ingredients were perfect, it was the sauce that held me back from 5 stars... I used House of Tsang Peanut sauce which is a nice spicy flavor, but I don't like spicy. So I think that I can use this recipe and play with different sauces - but everyone seemed to enjoy these, especially the fact that they're baked and not fried. Nice.

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Zia

Cooking Level: Beginning

Home Town: San Jose, California, USA

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Reviewed: Mar. 15, 2008

I thought these were pretty good, I loved the flavor the peanut sauce gave it (I used the Thai Peanut Butter Sauce from this site) but I wasn't crazy about the texture of the won ton wrappers baked. I think next time I will deep fry them...I know that isn't the healthiest way too cook, but we will see if it improves the texture or not. Oh yeah, instead of using all those veggies I just bought a coleslaw mix and used it, tasted wonderful!

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Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Jan. 27, 2008

Everyone loves these! Bags of broccoli slaw make great filling after a few seconds in the food processor. The peanut sauce is the secret ingredient.

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shoylem

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Blacksburg, Virginia, USA

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Reviewed: Oct. 29, 2007

These were ok but not as good as I hoped they would be. They were missing something... maybe some soy sauce or hoisin sauce. I might make them again but play around with the ingredients. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 12, 2007

Wonderful filling! Do not try to leave out the Thai peanut sauce, it makes the recipe. Melt some butter and brush it on the wonton wrappers before you lay them in the pan, just one side is fine. This will make the wrapper a better consistancy once cooked.

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Misti

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Big Bear City, California, USA

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Reviewed: Jan. 7, 2007

I had to use over a cup of the thai peanut sauce in order to taste it. The filling freezes very well for later parties, then you just fill the shells and bake. The filling makes a lot so I froze for more than one occasion.

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myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

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Reviewed: Dec. 25, 2006

It seems these meat/other ingredients ratio is mixed up. I used 1 lb super lean ground pork and made 40 appetizers. These seemed to be a hit. I used non-stick cooking spray over the top before baking and it made them nice and crispy. served with sweet and sour sauce and extra peanut sauce for dipping.

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hbschoolgirl

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: Feb. 8, 2006

These were good, but they were missing something. Maybe a different brand of peanut sauce. Everybody at the party seemed to like them.

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K.C.

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: Jan. 9, 2006

Used ground turkey instead of pork, and only used a little more than a pound. Will still need to increase vegetables next time, as I prefer a higher vege to meat ratio, will try the cabbage other reviewers suggest. They crisped up nicely and were popular. I love the fact that they aren't fried!

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NIRTAK99

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

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Reviewed: Dec. 2, 2005

Made these for a dinner party & they were a huge hit. Couldn't find wonton wrap so used filo dough from the freezer section. Still delicious! Found out afterwards that wonton wraps are next to Tofu in the fresh vegi section, who would have thought? Will make again for sure!

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AZgin

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Reviewed: Sep. 4, 2005

Awesome! A friend made these the other day for a party...she served sweet and sour sauce with them....YUMMY!

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JMAAJF

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Reviewed: Jul. 21, 2005

These were overall good however I added more seasoning salt, garlic salt and pepper. Also, I ended up cooking these about 10 minutes longer because the wonton skins were still soggy.

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JADESTAR

Cooking Level: Expert

Living In: Diamond Bar, California, USA

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Reviewed: May 10, 2005

The peanut sauce give these a really uniqe flavor. Very easy to make also. A big hit.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Apr. 8, 2005

AWESOME recipe! So easy and delicious. Everyone asked what was in it. Instead of the thai peanut sauce I put in soy and hoisin sauce, delicious combination. I also added coleslaw mix instead of the water chestnuts. Made for a great taste and texture.

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JENALLEN77

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Reviewed: Apr. 7, 2005

This was awesome! After reading the reviews, and looking at the amount that 2 pounds of sausage would make, I halved the entire recipe, with the exception of the peanut sauce, and I actually used 3/4 cup. It still made 48 snacks! I used reduced fat sausage and made everything the night before, stuffing the wrappers right before everyone arrived. They were a complete hit! I will certainly make again!

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CORTNEYEB

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Reviewed: Apr. 4, 2005

This recipe was really good. Everyone liked it at my party. Because I had a lot of other things to prepare, I used a bag of broccoli coleslaw instead of chopping up all the veggies myself. I also used ground turkey instead of pork, and lots more peanut sauce than the recipe called for. But it turned out excellently.

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DEBORAHJOMILLER

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Reviewed: Dec. 26, 2004

This recipe received raves at an all appetizer extravaganza. I made the filling the day before I served them and stuffed the wontons the morning of the party. I ended up using about 3/4 of a bottle of peanut sauce and I thought they were perfect; no dipping sauce needed. The filling was nice and moist and the wontons crisp. Great recipe! Since my original review I have frozen these after baking and then reheated in the oven--still delicious!

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