Reviewed: May 14, 2008

This was excellent, I didn't have enough muscle power to really thin out the wrapper. Despite that, it is great! Thanks!

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: May 13, 2008

I wanted to make the wontons I get at my local chinese place but I couldn't find wonton wrappers anywhere. These fit the bill perfectly, they tasted just right. Be careful to roll the dough out thin enough other wise the wontons will not get crispy in the middle when fried. I gave this recipe 4 stars because since it is so labor intesive I will buy them next time.

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Sweet Southern Charm

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Living In: Columbia, South Carolina, USA

Reviewed: May 3, 2008

I used this recipe to make crab rangoons and made use of my pasta maker. They deep fried wonderfully, restaurant quality indeed! Thank you for sharing!

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Dollfayce

Cooking Level: Expert

Living In: Katy, Texas, USA

Reviewed: Mar. 18, 2008

I like this recipe because it cooks fast and keeps its shape. But mine didn't come out crispy so I'll keep looking. I used it with the crabby creamcheese wontons from this site and love that filling for crab rangoon. I just need to find a recipe for crispy wonton wrappers now and i have a hit appetizer.

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MIAELAINE

Living In: Chicago, Illinois, USA

Reviewed: Mar. 1, 2008

I tried this directly as follows and I could not - for the life of me - get all that flour in. My dough was elastic with the other ingredients but I had a lot of flour leftover in the bowl.

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Rebecca

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Waterloo, Ontario, Canada

Reviewed: Feb. 27, 2008

These worked out great for me! I don't have much experience with making dough, but it was VERY easy! I used the wonton wrappers to make chips for Italian Nachos. Since I didnt need the chips to be the same size, I cut the dough into small balls. That made it much easier to get them very thin.

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katherynp

Cooking Level: Beginning

Reviewed: Jan. 23, 2008

THIS IS A VERY GOOD RECIPE FOR WONTONS, I ALSO USED THIS RECIPE TO MAKE EGG ROLLS THAT CAME OUT SO SO GOOD AND I DIDN'T USE ALL OF MY WRAPPERS THE SAMEDAY. SO WHAT I DID WAS WRAP MY UNCOOK WRAPPERS IN A BALL ,USED THEM THE NEXT DAY AND I ROLLED THEM OUT ,CUT THEM , STUFFED THEM WITH MY CABBAGE MIXTER AND THEN DEP FRIED THEM , BOY I TELL YOU THEY CAMEOUT EVEN BETTER THEN THE FIRST ONE'S. THANKS SO MUCH I WILL BE USING THIS A LOT, I LOVE THAT YOU GET FRIED WONTON,EGG ROLLS 2 RECIPES IN 1 HOW SWEET IT IS !! TERRY137

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

Reviewed: Dec. 7, 2007

I made these tonight for some soup. They tuned out good! I stuffed them with ground beef and hoisin sauce. Then I just boiled them in the chicken stock for about 7 minutes. They were a little hard, but I think that is because I overcooked them a little. Thank you for the recipe-I will be making them again! :)

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cheftini

Cooking Level: Intermediate

Reviewed: Oct. 20, 2007

Great Recipe! I paired Asian Orange Chicken(also from this site) and Crab Rangoons for a sensational dinner. My kids told me these were the best Crab Rangoons they had ever eaten! I shaped the dough into a ball, wrapped in plastic wrap(I sprayed plastic wrap with non-stick spray) and let set for 30 minutes. I had no trouble rolling out the dough. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

Reviewed: Oct. 19, 2007

this recipe is fantastic! i make wontons and ravioli and eggrolls out of it. add a little garlic salt or dried cilantro or dried basil to change the flavor a bit. thanks stephen!

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