Awesome! It was a bit time consuming, however, it was well worth the effort. I used ground veal instead of pork loin, it was what I had. I didn't have rice wine, but I think it turned out alright. In my soup stock, I used almost 5 cups of broth, 3 was simply not enough. I skipped the sugar, I am not big into sweet wontons. I ended up with way more than 24, I made 56. Next time I make it, and I will, I think I will use twice as much shrimp and half the pork (veal) as the flavour was more meaty than shrimpy, which I think I might prefer. I cooked them in boiling water first, which I would recommend. None of my wontons opened during cooking, but I watched a video on youtube to make sure I folded them well, and my wontons were floured, which helped when sealing them. I simmered a whole green onion, some whole cloves of garlic, and some coins of ginger in the broth and removed them prior to adding my wontons. As well, I added shitake mushrooms, which I soaked first, and added the strained water to the broth for flavor. I also threw in some bamboo shoots, which I sliced thinly, some soy sauce, and some bok choy. My boyfriend loved it, and we both had several servings. Even better, I have 4 freezer bags of 10 wontons each waiting for the next time we're in the mood and want something tasty and quick. (I really appreciated the advice of freezing them on a baking sheet, now they're not clumped together!)
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Awesome! It was a bit time consuming, however, it was well worth the effort. I used ground...