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Old 02-06-2009, 07:48 AM   #11
Assistant Cook
Join Date: Jan 2009
Location: Chicago Area
Posts: 6
You can definitely freeze them. When we get lazy and buy them from the Japanese market near by, they come frozen. The best thing to is spend an afternoon making a big batch and then freeze them into smaller portions.

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Old 02-09-2009, 03:19 AM   #12
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Depending upon where you live, you can buy the wonton wrappers in both round and squares. Around here I mostly can only get squares. I wasn't pleased with the quality of ground pork and have taken to using dark ground turkey. They freeze very well (as a matter of fact, I have a bag of them in my freezer now). Sometimes I actually leave out the Asian spices and make them rather bland, then I can use them as pierogi, in soups, deep fry as appetizers, etc, as well as potstickers. The sauce, soup, etc is the spice. When my mom was on a vegetarian kick, I used mushrooms as the filling. If you're doing that, I recommend finding more than one kind of mushroom (dried mushrooms, soaked in either water or something like sherry or port give it a little more heft).

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Old 03-13-2009, 01:42 AM   #13
Senior Cook
Join Date: Nov 2008
Posts: 150
I make a bunch of potsticker meat and vacumn pack it for the freezer. I won't go look up my recipe cause I don't have one, I use two or three pounds of pork shoulder ( trim large pieces of fat ) ,equal amount of imitation crab , fish sauce ,shrimp paste , roasted sesame oil . a few bunches of scallions. You can roll some small cooked shrimp in if you like,after it is processed Batch it in a processer or run it through a meat grinder.

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