|
Search this group's discussions
|
wonton fun
|
Watching (yes, you guessed it) Good Eats & Alton Brown made me desirous to play around with wonton wrappers. So my first combo was diced apples with brown sugar and cinnamon, then fried (could be good with cheese mixed in too) Mmm...crispy gooey goodness (just don't drain on paper towels like me, doh!).
Any other ideas for things to stuff in wonton wrappers? I found a recipe for basically a hot dog with a mustard sauce wrapped and fried in an egg roll wrapper but that just seemed too horrifying. :)
Posted at 7:35PM, 10 October 2004 PDT
(permalink)
|
|
Ground chicken
a bit of mirin and sugar
minced garlic and green onions
a bit of egg to bind it all
put a tsp. in each wrapper, then steam, boil gently, or saute them, dip in soy sauce---yum!
Posted 93 months ago.
(permalink)
|
|
This is an excellent recipe I got off a paid recipe site (Cooks Illustrated). There's also a Sesame beef and cabbage filling recipe that's also excellent if you're interested, e-mail me. (I don't want to take up more space than I already have here). These also come with two supurb dipping sauces. A little time consuming on the wontons, but well worth the effort.
CURRIED CHICKEN FILLING WITH CARROTS AND BASIL
Makes about 1 1/2 cups, enough for 32 dumplings or 16 shao mai
If red curry paste is unavailable, increase curry powder to one and a half teaspoons and add a pinch of cayenne pepper.
1 tablespoon vegetable oil
1 small onion, minced (1/2cup)
1 small celery stalk, minced (1/4 cup)
1 small clove garlic, minced (at least 1/2 teaspoon)
2 medium carrots, shredded (about 1 cup)
1/2 teaspoon Thai red curry paste
3 tablespoons unsweetened coconut milk
6 ounces ground chicken
2 teaspoons fish sauce
1/2 teaspoon curry powder
2 tablespoons shredded fresh basil leaves
1. Heat oil in large skillet. Add onions, celery, and garlic; sauté until almost softened, about 3 minutes. Add carrots; sauté until vegetables soften, about 2 minutes longer. Add curry paste and coconut milk; cook over medium-high heat, stirring to incorporate curry paste, until most of coconut milk has been absorbed. Transfer vegetable mixture to a bowl; cool to room temperature.
2. Mix in remaining ingredients. Let stand about 30 minutes. Refrigerate until ready to make dumplings.
Posted 93 months ago.
(permalink)
|
|
I like to cook red cabbage, onion and a tiny amount of lingonberries down to a jammy state, for a long time actually.
This savory stuff goes into wonton skins, which are first steamed and then bathed in a caraway brown butter.
Served with sauteed garlicky spinach, this is quite good indeed I tell you.
I'm giving away all my secrets!
Posted 90 months ago.
(permalink)
|
Would you like to comment?
Sign up for a free account, or sign in (if you're already a member).
|
|
Recipes to Share /
Discuss
Feed – Subscribe to Recipes to Share discussion threads
