Reviewed: Mar. 25, 2005

The pork filling was delicious. I tried making the wonton wrappers from scratch and it turned out to be an incredibly difficult task. I highly recomend using the premade wrappers.

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Reviewer:

ICEPIRATE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Dec. 21, 2004

Very good. I made them with chicken, not pork being as I do not like pork, and they turned out surprisingly edible which is sometimes not the case when you modify main ingredients.

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Reviewer:

ENDOFALICE

Cooking Level: Intermediate

Reviewed: Mar. 4, 2004

Very good recipe! I used left over pork roast, and no cabbage--very good! Using the left over pork cut down some of the prep time and made good use of my left overs. I have made these numerous times and each time have never had make it into the fridge-they go pretty fast!

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Reviewer:

BUNKYDARL

Cooking Level: Intermediate

Home Town: Riverhead, New York, USA

Reviewed: Sep. 12, 2003

These were wonderful--a lot of work though but worth it. I combined two recipes together. I only used 1/2 c. chopped cabbage, using the blender method to chop. It was easy this way, just make sure you squeeze the water out before adding it to the mixture. I also didn't precook my pork, just mixed and let it sit while I made the dough. If you want to make your own dough, use 2 c. flour and 3/4 c. + 2 Tbsp. water--allow to rest for 30 min. Then roll out to 1/8" thick and cut with 3" circle cutter. Make sure these are really cooked before serving since the pork wasn't precooked. Mine took about 15 min. total. First I browned them in a little oil for 5 min. then poured 1/3 c. water and covered tightly, simmering 10 min. or until liquid is gone. Enjoy!

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Reviewer:

Simplifying Things

Cooking Level: Expert

Reviewed: Aug. 14, 2003

They were delicious! Mine turned out a little bit greasier than I would have liked though, but I am guessing that's how they are.

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3 users found this review helpful

Reviewer:

cooking goodie

Reviewed: Apr. 23, 2003

These were ok once I got the hang of it.

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Reviewer:

aClockworkOrange

Cooking Level: Professional

Home Town: Price, Utah, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Apr. 11, 2003

The filling was good, but there was too much cabbage. I used far less. The filling was also too crumbly. Next time I will figure out how to make the recipe work without precooking the filling. Overall, though, very tasty.

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Reviewer:

kholtzman

Reviewed: Feb. 13, 2003

Excellent appetizer. I veered from the recipe pretty far though. Added carrots and left out Water chestnuts. Also, I used Italian sausage. Was very time consuming pinching the Gyoza skins together. Skipped the process of adding water to the pan, I just fried them and they were crispy and yummy.

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Reviewer:

BETHDELANEY

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Reviewed: Feb. 5, 2003

This a response to Leanne's review...the sauce that you "submitted" was excellent. Tasted just like the sauce at T.G.I.Fridays. Thanks! Erin

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Reviewer:

DOLFANCHICK1027

Cooking Level: Expert

Living In: Tarpon Springs, Florida, USA

Reviewed: Feb. 2, 2003

very good. I had a problem with the filling staying together, maybe it should be put in raw? I also threw in a little five spice powder. For the sauce try mixing sweet chile sauce, soy sauce and sesame oil to taste.

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5 users found this review helpful