wonton

The woman with the wontons followed me over after a minute.

A close second is another standard - the wonton soup.

The wonton is cooked first, and then placed in the bowl.

She found a wonton place with six empty stools and took one.

Continue until you have used up all the filling or wonton skins.

Or instead, she might add her own kreplach, simply calling them wontons.

Lower heat to simmer and gently place a few wontons in the water so they are not touching.

In some cases - the wonton soups, for example - I like both versions.

At 8 p.m. his parents were still upstairs in their apartment, folding wontons.

Drop in the wontons and simmer for 4 minutes.

It features a thin wonton skin and a pork filling.

She expressed amusement at the presence of wontons in the derby.

But both egg drop and wonton soup are fine, too, since they're broth based.

My father slurps the last drops of his wonton soup.

Fold the sides together to create a semi-circular wonton shape.

The standard wonton, a staple of Chinese restaurants worldwide, was the starting point.

However, the restaurant also serves noodles together with other choices in addition to the traditional wonton.

Lay out a wonton skin and lightly brush the edges with the egg white.

When it is time to serve the wontons, bring a large pot of salted water to a boil.

Place the wontons in a steamer over boiling water, and steam for six minutes.

It also offers other Chinese staples such as wontons and dumplings.

Similar dishes in other cultures include the Chinese jiaozi or wonton.

Fresh pork, shrimp and eggs are used in stuffing of the wontons.

Fried wontons, eight of them, were smaller, with more dough than ground pork filling.

Her hand stopped, a wonton halfway to her mouth, and stared at me.