The most obvious use for wonton wraps is, duh, wontons! For these pork potstickers, I made a filling of ground pork and Thai seasonings, seared them in oil, then steamed them in a covered pot for about five minutes. Simple and delicious! As an added tip; make extra, freeze them raw, then just thaw and cook them whenever you want!
When I don't feel like making my own pasta dough and want to whip up a quick and tasty meal, I'll use wonton wrappers as make shift ravioli dough. These are stuffed with ricotta cheese, spinach, chicken, and Italian seasonings. They're sealed, boiled in salted water for about 4 minutes, and topped with a lemon-garlic oil. Yum!
These chicken pesto "egg rolls" are the tastiest lunch, appetizer, or dinner idea! You can get creative with the filling; just stuff, roll the egg roll up like a burrito, and pan sear them in oil until they're crispy all around. Pan searing limits the amount of fat you would get if they were deep fried (if you don't mind the extra calories, deep frying works too!) So tasty and so easy!
Just for a moment of innocent self promotion-- I'm published! I recently got the opportunity to review a new restaurant in town and it was published this week. Here's the link!
http://womenslifestyle.com/trillium-haven-restaurant-opens-in-eastown/
Have a happy Friday and an awesome weekend!
Yea, I'm going to need that pot stickers recipe! Looks so yummy!
ReplyDelete2 cups chopped napa cabbage
Delete1/2 tablespoon salt
1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings)
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
1 egg
1 to 2 cups chicken stock or water
1 package store bought wonton wrappers
Directions
Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock.
Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Lightly wet the edges of the wonton wrapper with water. Gently bring all for corners together and press gently to seal.
In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock or water, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more liquid may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.