Reviewed: Sep. 21, 2012

Great recipe, served them to a crowd at our annual Hawaiian style bbq. The only problem was my ineptitude in pleating the wonton skins. I also couldn't find the round skins so I used the square ones. I ended up folding opposite corners together and steaming them. I did put them on lettuce leaves in the steamers so they couldn't stick. I even did 2 layers in the steamer by putting a piece of parchment paper between the layers and it worked beautifully.

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Reviewer:

kimb

Cooking Level: Expert

Home Town: Brewer, Maine, USA

Reviewed: Jul. 8, 2011

Ono! I did omit the egg white, but added everything else and increase the oyster sauce to 2 tsp. I use water to seal my wonton edges. It never falls apart once cooked. What's not to love about pork hash? Freshly made, full of wonderful flavor, home-cooked comfort food - delicious! I serve with Aloha soy sauce mixed with a little sesame oil and a little lemon juice with chopped green onions. Other times I will dip into a mixture of Chinese hot mustard and soy sauce!

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5 users found this review helpful

Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Mar. 20, 2011

I fought it was good, not great. Family was not impressed

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6 users found this review helpful

Reviewer:

Horselvrtina

Reviewed: Aug. 14, 2010

Try adding diced shiitake mushrooms and Chinese black beans. That'll put it over the top.

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4 users found this review helpful

Reviewer:

gcc

Reviewed: Jul. 12, 2010

This was so ono! Served it with shoyu mixed with a little sesame oil and chile paste :)

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8 users found this review helpful

Reviewer:

Gina

Cooking Level: Expert

Reviewed: Apr. 19, 2010

YUMMMM!!! omg thanks for the recipe post! I've been searching for this recipe since i moved to VA a year ago! Tried it out today...ONO!!!!!!! My haole husband loves this pork hash. I didn't have time to mince the shrimp my hand so i put it in a blender and it worked out perfectly.

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7 users found this review helpful

Reviewer:

HAWAII GIRL Luvs2Cook

Cooking Level: Intermediate

Reviewed: Aug. 10, 2009

This was delicious!!! I made these for a party I was catering and people couldn't stop raving about them! I omitted the shrimp and doubled the pork due to some people's food allergies but they were still fabulous! Will definitely make again!

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2 users found this review helpful

Reviewer:

Vanessa

Cooking Level: Professional

Living In: Belmont, California, USA

Reviewed: Jul. 20, 2009

This was the first thing that my wife and I made in our newly bought bamboo steamer.... AWESOME STUFF MAN!!! The only thing we did wrong was ovesteamed them and the wraps came out spongy... But the filling was still ONO!!!!

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Reviewer:

Cooking from the Hip

Cooking Level: Intermediate

Home Town: Volcano, Hawaii, USA

Living In: Hilo, Hawaii, USA

Reviewed: Mar. 4, 2009

I thought his recipe was great, very easy very tasty. My husband, who is the spice ghost, found it a bit bland as is so he added some Maharajah Style Curry Powder and I made a soy sauce/teriyaki sauce/fresh grated ginger and garlic dipping sauce and they were a BIG hit. I am sure they would have been a great hit without the extra spice but I highly recommend this recipe.

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6 users found this review helpful