Ariane Jenkins wrote:

> When I make won tons, potstickers or lumpia (Hag's recipe, in
> RFC cookbook), I start off with raw meat. I hadn't really thought of
> there being any advantage/disadvantage to raw vs. cooked, it's just
> how I was taught to do it. But handling the raw meat does seem easier
> to me when rolling something up, and since you have to cook it anyway,
> it saves a step, too. In fact, I'm not sure the recipes would work
> quite as well with cooked meat, because things wouldn't get mixed
> quite as evenly...?

> Ariane

Thank you for your response. I recall doing it that way long
ago but somewhere along the years switched to cooking it
first, and can't recall why? I do add tofu to my mixture
many times, so that probably helps bind things up a bit like
raw meat would. Next time I'm going back to raw and see if
I like it any better.
Goomba