I liked this recipe although I was confused with a couple things. 1. Why precook the pork? Mine cooked thoroughly after steaming for 5 mins maximum. 2. I the grocery store wonton wraps and don't have any trouble sealing them. I lay them out, brush the edges with water (about 1/2"), put a scant tbsp of filling in the center. I fold over the wrapper, press wet edges together, then crimp/pinch to seal and for the look. Works like a charm - my 7 year old granddaughter kept right up with me! I think the secret is to not overfill them, and when I add the filling, I spread the filling from a "drop" to more of a cylinder shape. This way no filling squeezes out. Thanks for this great recipe - they freeze great, too!
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I liked this recipe although I was confused with a couple things. 1. Why precook the pork?...