This recipe makes a huge batch - about 150 wontons - but you can freeze them and cook them later by steaming or deep frying.
Used different ingredients. I changed this recipe somewhat, and they came out great. Just like my grandmother used to make. I omitted the dashi, since I couldn't find it, added 1 tbsp. rice wine (some other recipe suggested it), added 1 tsp. fresh ginger. I also omitted the egg, but I think the egg might help them stick together more. Its a very time consuming recipe to wrap them all. - 29 Sep 2008
The filling was great. I left out the prawn and fish flakes. With just the pork and seasonings these dumplings taste just like the ones my Chinese friends make. Delicious! - 29 Sep 2008
It did not turn out as i though it would, but it was ok. - 29 Sep 2008