Or is this just a recipe? I'd like to know how it turned out for you. Was it difficult? How did they taste? Have you made these before or is this a new discovery that you tried out?

Then later put iced soup in a dumpling and steam it until the soup is hot inside.

I like to make different fillings - chopped prawn and scallops, for example. I fold the wrappers in different ways to ID which is which.

Also, whenever I make a ginger-forward dish like this, or Singing Chicken, I love to use GINGER. So much ginger that the first few bites create little explosions of ginger in my sinuses....but that's just me. They sometimes find their way into the mix if I'm making a big pot of pho.

The finished won tons freeze fairly well, but not ideally. After a week or two, the wrappers start to turn crispy in the freezer.....but it's worth it to have won tons at one's beck and call.

HIGHLY recommend, especially if you have at least a moderate enjoymemt of won ton.