Especially after a recently awful attempt at a similar wonton recipe, I was wary to try another, but was pleasantly surprised. Omitted the shrimp, don't care for it much. I love that the pork loin is finely chopped instead of using ground pork, it gives it a great texture that isn't pastey or chewy like some recipes. Used rice vinegar instead of wine because I had it on hand, not sure how much this effected the flavor. Also, I would recommend to anyone who wants to try this to either chop the ginger VERY finely, or simply grate it. I got the occasional bite of a small chunk of ginger, not so good =). Anyway, a fantastic wonton recipe that I will use all the time.
Btw, I accidentally chopped a little more than 1 tsp ginger, so I added the remainder to the stock. Wouldn't recommend doing something like that unless you REALLY love ginger. It ended up being a little overpowering, and I think I only probably added about 1/4 tsp to it.
Edit: if you have complaints about the broth, that is not the recipe's flaw: it's mediocre broth. Consider adding some kick with a splash of rice vinegar and a little grated ginger (have invested in a grater since my earlier post, what a fantastic tool!)
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Especially after a recently awful attempt at a similar wonton recipe, I was wary to try...