Brandi's Won Tons Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by mommyluvs2cook
Reviewed: Mar. 15, 2015
These are fantastic! I used regular cabbage because I had some to use up, but I definitely know napa would do the job better, since it's a softer texture. Didn't make the sauce part because I was using them in wonton soup. Very good!!
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Photo by mommyluvs2cook

Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA

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Reviewed: Mar. 15, 2012
The only thing I added was 1 Tsp of sesame oil to the filling. Only thing I didn't like was the texture...was a little mushy.
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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Feb. 5, 2010
Very good! Much easier to fold wontons than I expected, found a video on YouTube to see how. Followed the recipe pretty closely. Fried some, and boiled some, liked them both ways. Will definitely make this again! Was not that taken with the recommended dipping sauce, tried a variety of sauces, hoisin sauce or plum sauce was excellent with these.
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Cooking Level: Intermediate

Living In: Corning, Iowa, USA

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Reviewed: Nov. 21, 2009
Very delicious. Made some to freeze also.
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Cooking Level: Expert

Home Town: Cape Breton, Nova Scotia, Canada

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Reviewed: Nov. 12, 2009
Made these last night and they were delicious. Instead of pork I used ground chicken and slightly browned it in a skillet first, instead of adding it raw. And I didn't have any sherry, so substituted a dry red wine. I served these along with a vegetable stir-fry on top of Udon noodle pasta. Took me longer than an hour, but well worth the time.
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