YUM! My husband and I whipped these up in no time. The assembly line helps! We made them as potstickers instead to save on the fat. (We brushed a non stick pan lightly with oil set on medium heat added about 8 potstickers at a time and let them sit for 2 minutes without touching then added 1/4 cup of chicken broth covered and turned down on low and let steam for another 2 minutes. Afterwards we removed them and placed them on a sheet pan in the oven set at 200 degrees to keep them warm while we did the same with the rest. In between batches make sure to clean off your pan with a paper towel). We dipped them in gyoza sauce and hot chili oil. They turned out beautiful and loaded with flavor!!! Thanks for the recipe!
These are incredibly good. I cut back on the cilantro to 1 bunch (pretty large). The only issue I had was with the lemongrass - and I didn't see anyone else mention it so it might be me. I had a hard time getting the lemongrass minced in my food processor. I pulsed it for a while then cranked it then sat around hoping the lemongrass would soften then cranked it again. It turned out fine but there are still a few rather intimidating chunks it there so next time I would bash up the lemongrass and ginger together in the processor with just the soy and then add the other ingredients once it was fine. Sorry this is so long - thanks so much for the recipe!
HOLY CAMOLE!!! These are EXCELLENT. Made them with the wonton wrapper recipe and they turned out perfect. They took a little TLC but it was well worth the work!
Awesome. Made these as "potstickers". Used boneless chicken thighs and eliminated the lemongrass. Put every other ingredient into a food processor until blended then wrapped the filling in the wonton wrappers and kept in the triangle shape. We sauteed them in a tbsp of veg oil for 2 minutes added 2 tbsp of water covered and let steam for 4 minutes. Dipped in sweet chili sauce and YUMMMMMY! Made these for guests 2 nights in a row and RAVE reviews! Looks difficult but VERY easy and delicious! update used ground pork last night and that was just as yummy!!!
Instead of the chicken I used 1 lb diced pork chop and 1 lb ground pork sausage. Instead of deep frying them I brushed them with oil and fried on both sides for a few minutes in a large frying pan then added 2/3 cup water covered the pan and boiled them in the water until they are done. They were more like potstickers but still turned out awesome! I served them over rice with soy sauce and a green salad.
I made these last week it was a little tedious but well worth the effort. for me the recipe made about 60 to 70 wontons. I did freeze them before I fried them. They turned out great and I made it with the Hot and Sweet Dipping Sauce from this website.
This was an unbelievable recipe. We actually cut down a lot on the ginger and the cilantro - added a bit more pepper and a bit more salt. In the broth we cut up green onions and threw them in at the very last minute - it would be really good with some sprouts as well. The making of them is a bit tedious but definitely definitely worth it!!
These are so very good I just made little triangles pressing the wet edges with fork tines. Turned out pretty and delish!
I had been wanting to make these. I realized I had chicken with cilantro already in it leftover from sour cream enchiladas the night before. So I took 1 Cup of the shreaded chicken mixture added 1/2 tsp. ginger 1/8 tsp red pepper flakes 1/2 tsp terrayki sauce. Mixed well then spooned 1tsp of mixture in each wonton. These were very good. We dipped in sweet sour sauce and hot mustard.
These were good. Like any wonton recipe (and I've made a few now) it is very time consuming (unless you have some little helpers but I never do). I had to eat them plain because I have absolutely no dipping sauces on hand but they were still good. I made a few changes to this as well. I omitted the lemon grass and sesame oil (I had none) used two serrano peppers in place of 1 red chile and used dried ginger instead of fresh. Thanks for the recipe.
