Recipe: Recipes Using Wonton Wrappers

I hope one of these help. You can pretty much fill them with anything. Let me kow how they turn out!

Potstickers

Filling:
1/4 cup garlic cloves
1-inch piece fresh ginger, peeled
2 tablespoons peanut oil
1/4 cup dried fruits, such as apricots, cherries, or raisins
1/2 bunch cilantro leaves, minced
1/2 bunch green onions, minced
Salt and pepper
Pinch sugar
1/4 cup oyster sauce
1 tablespoon chile paste
1 tablespoon sesame oil
2 pounds pork butt, cubed

Round wonton wrappers
1 egg beaten with 1 tablespoon water, for egg wash
Peanut oil, for frying
Dipping sauce, recipe follows
In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl and add the remaining ingredients. Stir together and marinate for 1 hour. Pass mixture through medium dye in the meat grinder. Transfer to an electric standing mixer and using the paddle, on slow speed, mix until emulsified.

Make the pot stickers. Separate the wonton wrappers and brush edges with egg wash. Place a generous spoonful of the filling and seal the edges, making small folds in the rounded side, starting from the center, and folding down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.

Cook pot stickers in small batches in boiling, salted water. Drain. Heat a non-stick saute pan with peanut oil and sear until golden on the bottom. Remove and serve with dipping sauce.

Dipping Sauce:
1/2 cup rice wine vinegar
1 cup sesame oil
2 tablespoons minced scallions or green onions
Large pinch sugar

Combine all ingredients and whisk together. Serve as dipping sauce for pot stickers.

Yield: approximately 1 1/2 cups dipping sauce

Yield: 100 to 120 pot stickers
Prep Time: 40 minutes
Cook Time: 50 minutes
Difficulty: Medium

Tropical Fruit and Macadamia Nut Wontons with Ginger Creme Anglaise

Recipe courtesy Emeril Lagasse, 2001

2 cups assorted tropical fruit, peeled and cut into 1/4-inch dice (such as mango, papaya, pineapple, and banana)
1/4 cup finely chopped toasted macadamia nuts
3 tablespoons light brown sugar
1 1/4 teaspoons minced fresh ginger
1 large egg
16 wonton wrappers
Vegetable oil, for frying
Powdered sugar, for garnish
Dried banana chips, for garnish
Dried pineapple chips, for garnish
Chopped crystallized ginger, for garnish
Ginger Creme Anglaise, recipe follows
In a bowl, mix the tropical fruit with the brown sugar, nuts, and ginger together. In a small bowl, beat the egg.

Lay several of the wonton wrappers on a work surface. Spoon 2 teaspoons of filling into the center of each wrapper. Paint the edges with the beaten egg and fold the bottom up over the top to enclose the filling and make a triangle. Press down to completely seal the edges. Repeat with the remaining ingredients.

In a large wok or pot, heat oil to 360 degrees F to 370 degrees F. Add the fruit wontons in batches to the oil and cook until golden brown, about 45 seconds, turning as they cook. Remove, drain on paper towels, and dust with powdered sugar. Repeat with the remaining wontons.

Spoon Ginger Creme Anglaise on the bottom of dessert plates, and top with 3 to 4 wontons per plate. Garnish the plates with dried banana and pineapple chips, and crystallized ginger, if desired.

Ginger Creme Anglaise:
2 cups heavy cream
2 tablespoons minced fresh ginger
4 large egg yolks
6 tablespoons sugar

In a small, heavy saucepan, combine cream and ginger. Warm to about 110 degrees F over medium-low heat. Remove from the heat and let steep for 10 minutes.

In a bowl, whisk together the egg yolks and sugar. Add 1/2 cup of the hot cream to the egg mixture, whisking constantly. Gradually whisk the egg mixture into the cream and cook, stirring, over medium heat until it thickens and coats the back of a spoon, about 3 minutes. Remove from the heat and strain into a clean bowl. Discard the ginger.

Serve immediately. If not serving immediately, press plastic wrap against the surface of the custard so a film will not form, and refrigerate.

Yield: 2 cups

Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Medium

Chocolate/Banana Wontons

2 milk chocolate candy bars
16 wonton skins
2 bananas, sliced
1 pint vanilla ice cream
1/2 cup cinnamon sugar
4 cups vegetable oil
The day before you plan to make this recipe, leave the milk chocolate in a warm place to make it slightly pliable. Cut each bar into 8 chunks and, with your hands, try to form each chunk into a disk the size of a quarter with no sharp edges. Lay the wonton skins out on a surface and 1 at a time; paint the edges with water. In the center of the wonton skin, place a disk of milk chocolate and a banana slice on top of the chocolate. Fold the wonton skin corner to corner to make a triangle and press together well to seal completely. Cover with plastic wrap and store chilled until ready to fry and serve, up to 10 hours ahead.

Heat the oil in a deep pot to 350 degrees. Drop the wontons into the oil, being careful not to crowd them (you may have to work in batches) and fry, turning often, until golden brown. Meanwhile, place the cinnamon sugar in a bowl. Remove the wontons with a slotted spoon and immediately dredge them in the cinnamon sugar to coat heavily. Serve right away with scoops of vanilla ice cream.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

Firecrackers
Recipe courtesy of Emeril Lagasse

Vegetable oil, for deep-frying
1/2 cup dates, chopped
1/4 cup walnuts, chopped
1 teaspoon each orange zest and juice
8 small wonton wrappers
Confectioners' sugar, for garnish
Heat oil in a wok or deep fryer to 360 degrees F. Combine dates, walnuts, orange zest and juice. Lay out wonton wrappers with a point facing you, top with a small spoonful of date mixture and roll away from you into a tight cylinder; it will look like a little cigarette. Fry, in batches if necessary, until golden; remove with a slotted spoon and drain on paper towels. Let cool slightly and dust with confectioners' sugar.

Yield: 8 pieces
Prep Time: 10 minutes
Cook Time: 10 minutes

Potato and Cheese Filled Wonton Skins
Recipe courtesy of Michele Urvater

Potato and Cheese filling:
4 tablespoons unsalted butter
1 onion, finely chopped
2 baking potatoes, boiled and mashed with 2 tablespoons butter
1/4 cup cottage cheese, pureed in a blender
2 ounces Cheddar or Muenster cheese, finely chopped
Salt and pepper

Heat butter in a skillet and saute onions until soft but not golden. Remove to a bowl and mix with mashed potatoes, cottage and cheddar cheeses.To fill: Take out a few wrappers, leaving others under a cloth to keep moist. Center a teaspoonful of filling of your choice on wrapper. Fold dough over the filling to form a semi- circle. Brush bottom edge of semi- circle only with water and press top edge over the top. Pinch the edges together well so that they come together. You can make top "pleats" or not, as you wish. Repeat with the other wrappers until you have created as many "stuffed pastas" as you wish. Freeze on trays, then stack in freezer bags, in portion sizes which make sense for your family. You can boil them straight from the freezer.

To boil the meat stuffed pasta: Bring 2 cups each water and chicken broth to a boil. Add 2 grated carrots, 1 cup shredded bok choy or cabbage and simmer 2 minutes or until vegetables are tender. Add meat dumplings and cook gently so filling does not explode for 3 to 4 minutes or until meat is cooked through. Serve with a ladleful of broth and vegetables, garnish with sliced scallion of chives. . To saute meat dumplings: Heat 1 tablespoon each of sesame and vegetable oil in 12-inch skillet. Add 12 dumplings and saute until crisp on one side, about 5 minutes. Cover and steam another 2 minutes or until filling is cooked through. Remove to a plate; fry more if needed. Serve with a sauce of soy mixed with rice vinegar, sugar and scallion. Note you can also deep fry them for about 2 to 3 minutes or until golden. To boil potato stuffed pastas: Boil in salted water for 7 to 8 minutes or until they float to the top. Drain and serve with melted butter and or sour cream and chopped chives.

To fry potato stuffed pastas: Saute in a mixture of butter and oil for about 3 minutes per side or until each side is delicately crisp and interior is hot. Serve with butter and grated cheese or sour cream and more cottage cheese.

Prep Time: 5 minutes
Cook Time: 15 minutes

Spring Rolls
Recipe Courtesy of Cathy Lowe

1 tablespoon vegetable oil
1 tablespoon ginger
2 scallions, trimmed and thinly sliced
1 carrot, peeled and grated
1 cup bean sprouts
2 tablespoon rice wine vinegar
2 tablespoon soy sauce
Dash sesame oil
20 small square wonton wrappers
Vegetable oil
Soy sauce for dipping
In a non stick skillet heat oil over medium high heat. Add ginger and cook to release aroma. Add scallions, grated carrot, bean sprouts and toss to coat. Stir in vinegar, soy sauce and dash of sesame oil and toss to coat. Cook for 5 minutes or until most of the liquid evaporates. Set aside to cool.

Heat 3 inches of vegetable oil in deep pan to 365 degrees or until a cube of bread browns in one minute. Place 1 tablespoon of the mixture on a wonton square. Fold in sides and roll up. Rub a little water along remaining wonton edge and press against roll to seal closed. Repeat procedure to make remaining rolls. Fry 4 rolls at a time in the hot oil until golden brown. Remove rolls to a paper towel to drain. Serve hot with soy sauce

Yield: 20 spring rolls
Difficulty: Easy

Herb Cheese Raviolis
Recipe Courtesy of Cathy Lowe

1 cup ricotta cheese
2 tablespoons mixed chopped herbs, parsley or basil
1/4 cup grated parmesan
Salt and pepper
1 egg, lightly beaten
18 wonton wrappers
Water
Tomato sauce
Basil leaves

In a small bowl combine ricotta cheese, herbs, parmesan, salt and pepper and egg. Place one teaspoon of cheese mixture in center of wonton wrapper and wet two adjacent sides of square. Fold opposite corners over to form a triangular ravioli. Set on wax paper and repeat process with remaining wrappers.

Bring a large pot of water to a boil and season with salt. Reduce water to a simmer and gently add raviolis. Cook for 4 minutes and remove with a slotted spoon to drain. Serve with warm tomato sauce. Garnish with basil leaves.

Yield: 2 servings
Difficulty: Easy