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monkeys
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 Sun, Jun 02 2019, 2:49 pm
I once made a chicken wonton recipe that I found on imamother and seem to have lost the recipe. The inside was marinated chicken chunks and I believe it had wine or cooking sherry. I found it around rh/succos time. Anyone know what I’m talking about and have the recipe?
Thanks!
Last edited by monkeys on Sun, Jun 02 2019, 7:39 pm; edited 1 time in total
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monkeys
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Sun, Jun 02 2019, 7:42 pm
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Do you know if these freeze well?
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geemum
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Sun, Jun 02 2019, 7:51 pm
Yes they freeze fine. loosen the lid when reheating so they don't become soggy.
(Of course they taste best 2 minutes out of the frying pan)
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Blessing1
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Sun, Jun 02 2019, 10:22 pm
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I make these wontons every yom tov and freeze them. They freeze and rewarm really well.
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Mommyg8
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Sun, Jun 02 2019, 10:31 pm
I freeze them fried and then reheat on yom tov. Maybe they don't taste as perfect as fresh, but they taste really good anyway, and I've never had any complaints, even from my pickiest eaters. I warm them up in the oven before serving and they come out nice and crispy.
Last edited by Mommyg8 on Wed, Jun 05 2019, 8:56 pm; edited 1 time in total
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fraimal
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Wed, Jun 05 2019, 8:45 pm
Apricot dipping sauce:
12 ounces apricot preserves
4 tsp yellow mustard
4 tbl teriyaki sauce
can I use duck saunce instead of apricot preserves for sauce?
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Blessing1
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Wed, Jun 05 2019, 9:00 pm
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No, it's not good with duck sauce.
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ra_mom
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Wed, Jun 05 2019, 9:20 pm
| fraimal wrote: | Apricot dipping sauce:
12 ounces apricot preserves
4 tsp yellow mustard
4 tbl teriyaki sauce
can I use duck saunce instead of apricot preserves for sauce? |
Yes a good quality duck sauce like gold's.
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monkeys
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Wed, Jun 05 2019, 10:32 pm
| ra_mom wrote: | | Freeze raw, fry fresh. |
I usually do that with egg rolls and wontons, but I want to avoid keeping a flame on and I hate having a messy kitchen on yt. I froze them yesterday and will hope for the best.
Thank you everyone for your help!
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