Something else. I am of chinese descent and these are great! I grew up going to authentic noodle houses and also helped my parents make them at home too. The wontons must be cooked in boiling water separately and then served with chicken stock. I have made these many times and different variations. Usually, I will substitute diced shitake mushrooms (soaked for several hours) in place of the prawns and serve them with chicken stock. This time, I followed the recipe but also added a bit of wood fungus too (soaked a few hours & sliced finely -- it's also put in hot and sour soup). I make a big batch and freeze for later. Frozen wontons make a quick and wonderful meal for those nights you feel like you can only boil water!  -  24 Jul 2008

Used different ingredients. Especially after a recent awful attempt at a similar wonton recipe, I was wary to try another, but was pleasantly surprised. Omitted the prawns, don't care for it much. I love that the pork loin is finely chopped instead of using minced pork, it gives it a great texture that isn't pastey or chewy like some recipes. Used rice vinegar instead of wine because I had it on hand, not sure how much this effected the flavour. Also, I would recommend to anyone who wants to try this to either chop the ginger VERY finely, or simply grate it. I got the occasional bite of a small chunk of ginger, not so good =). Anyway, a fantastic wonton recipe that I will use all the time.  -  24 Jul 2008

Something else. I added 1 Tbsp soy sauce, 1/2 tsp. sesame oil and 1/2 tsp fresh grated root ginger to the plain chicken stock and YUM! It adds so much depth to the flavour of this soup. Also, I boiled the wontons in water for approx. 5 min before adding them to the soup; it helps to ensure your filling is cooked thoroughly and keeps your stock clear when you add them to the soup later.  -  24 Jul 2008