Comments on: Fried Wontons

By: Marc Matsumoto

Marc Matsumoto — Tue, 29 Sep 2020 14:50:22 +0000

In reply to noneya. Hi Noneya, I do this for a living, and since I'm not charging you to see the recipe, ads are the only way I get paid. If you have a better suggestion, I'm open to your ideas.

By: noneya

noneya — Tue, 29 Sep 2020 14:42:01 +0000

Lose the ads. So annoying. Recipes only!

By: Marc Matsumoto

Marc Matsumoto — Sat, 26 Jan 2019 07:59:56 +0000

In reply to Pooja vidhani. Hi Pooka, yes, this should work fine substituted with a mince of chicken and prawns. The steps would remain the same. Hope you enjoy it!

By: Pooja vidhani

Pooja vidhani — Sat, 26 Jan 2019 06:33:48 +0000

Can u plzzz if possible let me know how to make ur type wonton as they look extra crispy Nd as we don’t have pork or beef can I use chicken mince with prawns

By: Cathy Reaume-Weymouth

Cathy Reaume-Weymouth — Tue, 12 Apr 2016 07:05:25 +0000

I think your way of closing the wontons is genius! It just makes perfect sense! I will now make some myself, thank you! ?

By: julam

julam — Tue, 15 Mar 2016 04:12:29 +0000

Wow, I wish I knew about your baking soda/shrimp trick before I made a huge batch of wontons! That little bit of texture makes such a difference but now I know better for next time