The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 26, 2009
This was really delicious! I made it according to the recipe with the exception of the brown sugar. I used sweet rice wine, so I skipped the sugar just in case it would be too sweet, and it was perfect. Next time I make it, I'll try the modifications suggested by other reviewers ;)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 19, 2009
this was an awesome recipe. Thank you. I will be making again and again. My family loved this and trust me when I say I have picky eaters :)!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 13, 2009
Pretty tasty! I added finely diced cabbage to the filling mix (personal preference) and put some thinly sliced mushrooms in the broth. Everyone enjoyed this meal. Thank you for sharing!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 22, 2009
i did not like this recipe. the wonton soup didn't really taste like the one in the restaurant. and i did follow the recipe like it says. don't like it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 30, 2009
I thought these were spot on. Very close to what I might order at a good chinese joint. I used regular versus light soy because I had none at hand.
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Cooking Level: Intermediate

Living In: Annapolis, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 8, 2009
A fantastic wonton recipe that is easy to prepare and cook. You may omit the shrimp and brown sugar, and substitute rice vinegar for the rice wine, and the wontons will still turn out yummy. Add about 2 teaspoon of sesame oil to the raw meat mixture to enhance its flavor. Uncooked dumplings freeze well. I always make 2 to 4 batches ahead of time.***FREEZE: each dumpling individually. Once frozen, they can be stored together, each layer separated by a thin plastic film, paper towel, or foil. The broth is mediocre, but perfect for those days you don't want to spend time cooking in the kitchen. Just throw in a few frozen dumplings and cook till well done; a tasty meal in under 10 minutes!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 8, 2009
People have asked for my leftovers when I make this. I add extra liquid chicken stock and more ginger for a boost in flavor. Fantastic recipe!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 21, 2009
I very much like this recipe; simple, yet always a hit with my friends. I add chopped water chestnuts occasionally.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 19, 2009
this was very good. i doubled the wontons and froze half of them.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 8, 2009
ok this might be a silly question but cooked or uncooked pork chopped?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 4, 2009
My family loved this soup.I did cook the ground pork before mixing the filling together.I make chinese food often so this is a nice appetizer.
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Cooking Level: Expert

Living In: North Bay, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 18, 2009
This is such an easy recipe to pull together! My husband and I loved it. I did make some adjustments, I typically don't measure while cooking; I ended up adding more ginger which I love anyways and used a whole green onion. I didn't have rice wine so I used rice vinegar instead and it came out fine. I also added roasted pork from the Asian market..YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 8, 2009
Great Wonton soup! I did make ours meatless. But a great soup even with out the meat and also deep fried a few wontons cut into strips for dunking:)
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Tab

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 8, 2009
I made the wontons from scratch. It was so easy and everyone was really impressed! My whole family (including the kids) loved this soup. Thank you for the great recipe! (I did use extra stock for extra broth, and added some finely diced carrot and red bell pepper for color and a vegetable boost.)
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Cooking Level: Expert

Living In: Camarillo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 27, 2009
Changed nothing - certainly the best wonton I've EVER tasted. This can only be attributed to the recipe and has nothing to do with skill.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 27, 2009
Uncle George Great Wonton, I added some shitake mushrooms that I had soaked overnite and some black pepper.I made two batches,We had them fried and In the soup. Extra for the freezer. Thank you for the wonderfull recipe.
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Cooking Level: Expert

Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 14, 2009
I used double the amount of shrimp to the same amount of pork.They came out a little to sweet so I backed off on the brown sugar a little. I used chicken base to make a light broth and simmered it with whole garlic cloves and a few coins of ginger. I removed these before cooking the wontons in that liquid. I did the same thing when making the frozen ones. They did not get gummy at all. I now make this recipe in double and triple quantities to freeze and cook whenever the mood strikes. Absolutely the best I've ever had!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 11, 2009
I made this just as the recipe for a gourmet dinner club. It turned out wonderfully! Time consuming but really pretty easy and very delicious! Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 3, 2009
We had fun with this recipe this on New Year's Day. Making the filling was pretty straightforward except I couldn't find Chinese rice wine, so I used the rice wine vinegar and I substituted chicken for pork as that was what I had on hand. I hadn't made much Asian food before except for stir fry, so finding the wrappers was a challenge until someone told me they were in the refrigerated produce section of the grocery store. Instead of chopping the fresh ginger root, I peeled back the skin and used a fine grater. The fun part was that the kids and I filled and folded the wrappers together, which reduced the prep time by quite a bit. The best part is they want to do it every year now. I would make sure the meat used is precooked, as it doesn't take long for the wrappers to cook and I boiled it in the chicken broth and didn't have any trouble with cloudiness. I also doubled this to feed our family of four. Glad I did, as it made just barely enough for us. Very delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 14, 2008
wonderful!! Thanks for the recipe. It made for a great quick pick up dinner for us and friends. and the left over wontons are in the freezer for another night.
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