So happy to hear you enjoyed the dish! It takes some effort but I do think the result is rewarding 🙂 The sauce is good with dumplings as well. I would tune down the sweetness if using it on noodles.
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We loved this recipe! I made both sauces and they really made the flavor profile unique. I will definitely make the wontons again and look forward to using the sauce for more dishes. ]]>
Maggie you’re wonderful, generous and so talented, thanks for sharing so much knowledge with us, I have lost count of how many Maggie Zhu classics I make on the reg! This is in regular rotation and always gets rave reviews. A perfect, uncomplicated recipe I cherish and make quite often.
All my best, thanks Maggie!
Kevin
]]>I forgot to add: I add minced Thai chilies and lemongrass paste to the filling as well and would highly recommend it.
]]>I’ve made this recipe many times over and added shrimp. It’s my absolute favorite! However, I did up the aromatics in the fragrant water and lightly salted the shrimp to make sure the flavor of the filling was still prominent. Thank you for this recipe!! ]]>
It depends on the wonton wrappers you use. For the bigger wonton, 1 serving can be 5 to 10 wontons, depending on if you plan to serve it as an appetizer or a main dish.
]]>These wontons and the chili oil are insane. I pretty much make them every other weekend because they are so hood and easy to freeze for quick lunches. ]]>