tag:blogger.com,1999:blog-942946300793285698.post4943167485482215478..comments2023-12-07T13:40:13.020-08:00Comments on Culinary Alchemy: Wonton Traverses The Khyber Pass - AushakShane T. Wingerdhttp://www.blogger.com/profile/16888895986379282058noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-942946300793285698.post-55317313166328334212009-09-08T23:38:38.453-07:002009-09-08T23:38:38.453-07:00Thanks for visiting, I am please you like the reci...Thanks for visiting, I am please you like the recipe. For freezing, I lay them on a baking sheet in a single layer, if another layer is necessary, I lay down waxed paper between the first and second layer. Then cover with plastic wrap. Once frozen solid they can be moved to a freezer bag and stored for a couple months. When ready to cook, don't worry about thawing them out, even if frozen they only take a couple minutes to cook. They will float when ready.Shane T. Wingerdhttps://www.blogger.com/profile/16888895986379282058noreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-76250456377167681602009-09-08T23:14:47.033-07:002009-09-08T23:14:47.033-07:00hi there! Great recipe! How do you freeze the extr...hi there! Great recipe! How do you freeze the extra Ashak's? I would imagine that they would stick together in the freezer and become sticky when thawed? How do you do that? Thanks in advance.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-942946300793285698.post-84828765104511126332009-06-08T12:51:58.277-07:002009-06-08T12:51:58.277-07:00wow and yum! Anything with dill in it is totally y...wow and yum! Anything with dill in it is totally yum! and so beautifully displayed (I'd expect nothing less from you of course :) )Anonymoushttps://www.blogger.com/profile/14096285007152818183noreply@blogger.com