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Thread: Pork Wontons

  1. #16
    Join Date
    Jul 2008
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    Singapore
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    307

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    Quote Originally Posted by madscot13 View Post
    maybe because I was eating a hundred a week for a couple weeks but I started adding ginger to the filling and then ginger to the broth. I also like to add green onions and cilantro to the broth.
    oh yeah, a little grated fresh ginger is good too! not the dried powdered stuff.. that tastes different...

    DEe

    CrazyCanuck, u're most welcome. Now I feel like i should make some wontons too!!

  2. #17
    Join Date
    Aug 2005
    Location
    Perth, Western Australia
    Posts
    5,316

    poo

    What did i do wrong? My wontons fell apart when i boiled them & the soup didn't really taste like much of anything.

    ?

  3. #18
    Join Date
    Jul 2008
    Location
    Singapore
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    307
    boiling and falling apart
    - might be your mixture was too damp and made the wonton skins break open.
    - air in the wontons also cause them to burst
    - water boiling too hard (like a constant rolling boil) also damage the skins
    - too much filling in the wontons
    - meat mixture not well mixed, too airy and broken up...

    as for the broth... maybe not enough bullion cube? use more...
    also might want to cook wontons in salted water.

    really hard to tell you what went wrong exactly.. guess its not so easy after all.. sorry..

    Do u have any ideas as to where it might have gone wrong?

    D

  4. #19
    Join Date
    Aug 2005
    Location
    Perth, Western Australia
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    hmm

    Hmm..too much filling perhaps

    I'll try again as the won ton wrappers expire next week!

  5. #20
    Join Date
    Jul 2008
    Location
    Singapore
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    307
    oh, did u seal the part with the meat with a little water?


    Quote Originally Posted by crazycanuck View Post
    Hmm..too much filling perhaps

    I'll try again as the won ton wrappers expire next week!

  6. #21
    Join Date
    Nov 2007
    Location
    Western Canada-prairies, mountain & ocean
    Posts
    6,984
    We always found using a small bit of egg white is helpful 'cause it's sticky to close the wonton.
    I can see that deeiamond has real wonton making experience, based on her list of tips. I had a terrible habit of just helping my mother fill and close the wontons, then run off to watch tv, etc.
    Last edited by shootingstar; 05-24-2009 at 10:10 AM.
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  7. #22
    Join Date
    Jul 2008
    Location
    Singapore
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    hahha... egg whites are unnecessary unless u're deep frying them. and yes. lots of cooking experience because i've been cooking independantly since I was 10 once we stopped having a domestic helper. My parents worked full time and I had to make sure there was dinner for siblings and myself, and parents when they got back from work. I figured out alot of things the hard way hhehhe..

 

 

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