KD, KD, KD. Those were the absolute best I've ever tasted. Much Better than any I've ever had in any restaurant. For anyone else who tries this, the recipe makes a TON. Go ahead and make them all up until you run out of wonton wrappers or filling (whichever happens first) for the freezer. You will definitely have leftovers. If you are making a large batch for a party or for your family, use the largest skillets you have to avoid having to cook in too many batches. My husband and I both liked the extra crispy bottomed ones best. Thanks KD for a terrific recipe.

One or two questions KD... can I freeze these raw? Will I need to completely thaw these in the refridgerator before cooking them?

Thanks KD. I completely used up the entire package of wonton wrappers. I took the leftover filling and made a "chinese chicken burger" that turned out pretty good too. Anyway, we ate them 2 nights, I sent some to a friend, I put 25 in the freezer and made a burger out of the rest. They were great! Thanks a bunch!

So, you got a low cal. crab rangoon recipe too?

I just got my "Getting Thin and Loving Food" cookbook last week. I haven't had a chance to fix any of the recipies yet, but I am really looking forward to the fixing the pot stickers. They sounded SOOOOO good. Glad to hear that you can freeze them too!!

Yes, you can freeze them raw. Yes, you can cook them from frozen. Think about the frozen ones you buy, cook and reheat.

If they're at all sticky when you go to freeze them, place them on a cookie sheet in a single layer wrapped in plastic as best you can. When they're frozen you can put them in zip lock bag so they don't take up all your freezer space.

I'm glad you like them! Thanks for posting all your tips and "findings".