Tag Archives: wonton wrappers

Appetizers and Small Plates, Cheese Dishes, Easy to Prepare, Seafood Dishes, Side Dishes

Crab Rangoon with Sweet Chili Sauce

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I’ve always thought of this vintage throwback as a weird amalgamation – crabmeat, cheese, water chestnuts and ginger all wrapped in a wonton and fried.  Crazytalk!  But altogether, it’s a delight – one that I first tried at the now closed tiki restaurant, Honolulu, that was right off the highway in Alexandria, Virginia.

Now, I find it hard to track down a good version from Chinese takeout places, and instead, make my own.  If you love crab rangoon, but hate how many places use artificial crab meat, or worse, only cream cheese, then this is the recipe for you. Tender crab is perked up by sesame oil, ground ginger and the crunch of water chestnuts, with just enough cream cheese to bind it all together. Continue reading Crab Rangoon with Sweet Chili Sauce →

Appetizers and Small Plates, Easy to Prepare, Main Courses, Meat Dishes, Recipes, Seafood Dishes, Soups and Stews

Thrifty Shrimp Wontons

In that I am an avid dumpling maker (so that I can afford to be a voracious dumpling eater), I tend to go through quite a bit of filling for the little buggers.  Much like the hot dog/hot dog bun conundrum (12 hot dogs vs. 8 buns), I often find myself with more filling than I have wrappers for.  What to do?!?

Given that the filling does not tend to keep very well (overnight at best, and never defrosted from frozen), I have found a quick and easy solution with wontons.  The wrappers are easy to come by in the produce section of the market (usually with the tofu) and can be transformed into the loveliest of soups.  In Chinese, wonton means “swallowing a cloud” – easily the perfect descriptor for a soup that is both complex and delicate at the same time.

So what’s the game plan, you may ask?  Very simple.  Bolster your leftover filling with some fresh shrimp, sesame oil and cornstarch.  Fill the wonton wrappers and twist into little satchels until you are out of filling.  Freeze the wrappers (as these guys do keep well) and make a pot of wonton soup.  If you have leftover wontons beyond the soup, either pan fry and serve with soy dipping sauce or deep fry and serve with duck sauce.  Last but not least, relish in your delicious frugality and trenchant wit.  Probably the most important step of all.

Recipe for

Thrifty Shrimp Wontons

Ingredients
1 lb. of shrimp, peeled and chopped
about 1 c. of leftover dumpling filling
1 tbs. of corn starch
2 tbs. of sesame oil
1 package of wonton skins
1 quart of chicken stock
1 tbs. of soy sauce
2 scallions, thinly sliced
1 inch of ginger, peeled

In a standing mixer or with a spoon, mix the leftover dumpling filling with the shrimp, corn starch and sesame oil.  Fill the wonton wrappers with a teaspoon each of filling.  Wet the edges with a bit of water and twist the corners together to form a little “money bag”.  Dip the bottom of the money bag into a small amount of flour and place on a cookie sheet lined with wax paper.  Repeat until you have used up all of your filling.  Set aside

Pour the chicken stock, soy and ginger into a pot and bring to a boil.  Add as many wontons as you’d like to eat (no more than 10 per quart of stock) and cook for 4-5 minutes.  Ladle soup into bowls and top with a handful of scallions.  Dig in.

Variations on the Soup

As a means of extending the majesty, feel free to use any of these add-ins:

  • handful of baby spinach
  • handful of bean sprouts
  • thinly sliced Chinese BBQ pork
  • crispy fried onions or shallots
  • thinly sliced chicken breast
  • lo mein, mai fun or udon noodles
  • peeled shrimp
Easy to Prepare, Main Courses, Meat Dishes, Recipes, Soups and Stews

Roast Pork Udon Noodle Soup

Of the dishes that I crave in an almost manic way, pawing the walls like a crackhead needing a fix, wonton noodle soup is always on the top of the list.  In college, it was brimming bowls of Cantonese Wonton Soup from Ollie’s Noodle Shop in NYC.  The broth studded with crisp shallots and baby spinach featured the most lovely shrimp and pork wontons – I willingly braved the lines and the brusque service just to get my weekly fix.  It was hard for me to imagine a wonton soup better than it, but once I tried the Roast Pork Wonton Noodle Soup at China Fun (also in NYC), I fell head over heels in love.  Blubbery udon noodles, tender slices of barbecued pork and spinach and scallions swimming around in a steaming bowl of broth.  And those wontons.  God, I have dreams about them – I felt a Robert Rodriguez-style need to march right into the kitchen and shoot the cook as the rest of the world didn’t deserve to eat anything so damn good.

Continue reading Roast Pork Udon Noodle Soup →

Cheese Dishes, Main Courses, Pasta Dishes, Recipes, Vegetarian Dishes

Easy Pumpkin Ravioli

I got your memo.  The one about wanting to have more time for your various hobbies (costume-making for squirrels, jetskiing in ascots and sweet dance moves) all the while still being able to dine like a king.  Well, how about artisan tasting ravioli on a trailer park budget and minimal cooking knowledge.  I’m talking basic – like let your kids take care of this one.  Come to think of it, it’d be even better to use that cheap labor and get back to the garden gnome sculpting with full force.  But I digress…

This recipe leverages a few key ingredients to simplify the whole process and keep the taste profile elite.  Wonton wrappers take the place of hand-rolled pasta, and canned pumpkin replaces freshly roasted (and time-consuming) roasted butternut squash.  Topped with the simplest of sauces of butter, sage and cracked pepper, you’ve got some exemplary eating with absolutely no work.  You can even elevate the level of class with a cheap ravioli cutter (a modest $3-5) for crimped edges that make the pasta look as if they were purchased from the Italian grocer.

Once you have this filling down (which should take you all of 5 seconds) consider stirring in caramelized shallots, crisped pancetta or even gorgonzola into the mix.  Have fun, experiment and enjoy all the extra time you’ll have for the wining portion of the wining and dining.

Recipe for

Easy Pumpkin Ravioli

Ingredients
15 oz. of whole milk ricotta
1 egg
1/8 tsp. of black pepper
1/4 tsp. of white pepper
1 tbs. of olive oil
4 tbs. of puréed pumpkin
1/3 c. of parmesan cheese
pinch of nutmeg
pinch of salt
wonton wrappers
1 egg beaten with 1 tbs. of water

1 stick of butter
1 bunch of sage

Bring a large pot of heavily salted water to a boil.  In a small bowl, mix the ricotta, 1 egg, pepper, olive oil, cheese, pumpkin, nutmeg and salt.  Create a work station with a space to assemble the ravioli next to a lightly floured cookie sheet.  Take a wonton wrapper and brush the edges with egg beaten with water.  Heap a tablespoon of filling in the middle of the wrapper and then top with another wonton wrapper.  Gently press the edges together to adhere and then trim the edges with a ravioli cutter to flute the edges.  Set aside on the cookie sheet and repeat until all filling is used.

In a skillet, melt the butter until it starts to foam and turns a deep golden.  Add the sage leaves and gently cook until crisp.  Keep warm as you cook the ravioli.

Cook the ravioli in the boiling water for a quick 1-2 minutes.  Remove with a slotted spoon and immediately add to the melted butter to slick them down with the sauce.  Continue to cook the ravioli in small batches and add to the sauce.  Serve warm.

Desserts, Ice Cream and Sorbet, Recipes

Cannoli Ice Cream

This recipe was born of a request from Dennis to whip up some pistachio ice cream without the actual whole nuts in it – just smooth pistachio goodness.  As my brained churned with thoughts of embellishments and goodies to add to the ice cream, I thought, why not a cannoli?  Ricotta, chocolate, pistachios and crispy fried pieces of dough all swirled together into some frozen majesty.  Well, aside from the little bit of prep required, this one is deluxe and a sweet reminder of the Big Apple and splitting a cannoli on a date night.  Maybe if I floated a scoop in a cup of espresso for a little Affogatto action, I’d be totally authentic!

Despite its Italian leanings, this recipe is ice cream, not gelato – meaning that the richness of this dessert comes from butterfat in heavy cream rather than eggs cooked into a custard (similar to the preparation in my Basil Gelato recipe).  The result is a quicker dessert – a good thing given that the components of the ice cream take a little time.  No bother, though.  The result is well worth it.  Also, rather than mixing and rolling your own cannoli dough, I use pre-made wonton wrappers, fried and sprinkled with sugar and cinnamon.  They end up tasting a lot like a waffle cone, which is novel and genius given the ease of the wontons.


Recipe for

Cannoli Ice Cream

vegetable oil
5 wonton wrappers
powdered sugar
cinnamon

1/2 c. pistachios

2 eggs
3/4 c. of sugar
2 c. of heavy cream
15 oz. whole milk ricotta
1 c. of milk
1 tsp. of vanilla

dark chocolate, roughly chopped

In a frying pan with high sides, heat an inch of oil.  When smoking hot, drop in one or two wonton wrappers and fry until golden on both sides.  Remove to paper towels to drain and repeat until all 5 are fried.  Sprinkle with cinnamon and powdered sugar and set aside.

In a coffee grinder, add your pistachios and mix until completely ground.  Set aside.

In a standing mixer (or with an egg beater), beat eggs, sugar and vanilla until frothy and golden.  Add the heavy cream, ricotta, pistachios and milk and continue to beat until well-incorporated.

Pour the mixture into an ice cream maker and prepare according to the manufacturer’s instructions.  While the ice cream freezes, break up the wonton wrappers into small pieces and toss with the chocolate (I like to use Lindt Intensely Orange Dark Chocolate).  Place in the freezer until you are ready to mix into the ice cream.  Once the ice cream is just set, mix in the wonton pieces and chocolate and turn the mixture out into quart containers.  Chill for a while if you like your ice cream a little stiffer, or eat right away.

Appetizers and Small Plates, Friends Recipes and Hacks, Seafood Dishes

Har Gow (Steamed Shrimp Dumplings with Bamboo Shoots)

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I came across this recipe the other day in finding a cheaper way to nosh on the addictive Crystal Shrimp Dumplings from China Fun here in the city – the darn things are so delicious that when I eat them piping hot, the filling all falls out for lack of letting them sit and chill.  Waiting is overrated.

This recipe can be found on the lovely blog Rasa Malaysia – she has you make the dough in her recipe, but in the version pictured below I used the pre-made Yasoya Wonton Wrappers (available in most grocery stores where they keep the tofu).  Not 100% identical, but a heck of a lot easier, especially if you can’t get your hands on wheat and tapioca starch.  If you have an aversion to triangle-shaped har gow, use a round cookie cutter to make perfect wrappers of your own.  Fry the extra bits that you cut off and use as crispy noodles in some wonton or hot and sour soup.  Done and done.  Truthfully, though, the star of this recipe is the filling, particularly the luscious quality of the shrimp and bamboo shoots, so don’t go crazy with the wrappers.

Check out the recipe now >>

Appetizers and Small Plates, Impressive Dishes, Meat Dishes, Recipes

Pan-Fried Pork and Chive Dumplings (Jiao Zi)

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The pork and chive dumplings you get in Chinatown here in NYC usually involve the thin skinned wrappers and garlic chives, a flat, milder flavored variety.  Because these can be hard to come by, I’ve modified this recipe to use a small amount of regular chives, some cilantro and a couple bunches of scallions. I use a traditional jiao zi wrapper made out of a cold water dough, making these heartier and more robust that the usual pork and chive dumplings.

Jiao Zi © Spice or Die

For something a little lighter, use thinner pre-made dumpling wrappers (found in Asian Supermarkets) and cook like traditional potstickers. Basically, you steam the dumplings in a covered skillet with 1/4 to a 1/2 c. of water and a few drops of oil until the water evaporates and the bottoms crisp up.  Hence the name “potstickers” – I know, sometimes the world just makes a whole lot of sense, doesn’t it?  For a great potsticker recipe from start to finish, check out my good friend Chef Tim Ma’s Pan Fried Pork and Chive Potstickers.

The best part of this recipe, and all homemade dumplings, is that the quality is much higher than what you’ll find at restaurants and dumpling joints.  You control exactly what is added to the little delicacies, and you still end up keeping the price down.  Fresh ingredients at a low price is a hard thing to come by these days, so definitely celebrate a little when you tuck into a plate of these bad boys.

Pan-Fried Pork and Chive Jiao Zi

4 c. of flour
1 1/4 c. of ice water
1/2 tsp. of salt

3/4 lbs. of ground pork
2-3 raw shrimp, minced (optional)
1/4 c. of water
1/2 in. of ginger, minced
1 tsp. of cornstarch
2 tbs. of soy sauce
2 tsp. of sherry
2 tsp. of sesame oil
1/2 tsp. of salt
4 tsp. of sugar
3 bunches of scallions, finely chopped
1 small bunch of cilantro (10-15 stems with leaves), minced
1 small bunch of chives (the plastic pack from the store is fine)

Start by making the dough for the wrappers.  Add the four cups of flour to a bowl along with the salt.  Slowly stream in water, stirring as you go and making sure not to put any actual ice cubes in the mixture.  Add only enough water to get the dough to hold together – if it gets too sticky, add a bit more flour.  Knead dough until silky and elastic (about 5-8 minutes) and then wrap with plastic and let chill in the fridge.

Mix all ingredients (except for scallions, cilantro, chives and water) until smooth and a little stringy, making sure to stir all in the same direction.  Next, stream your water into the mixture in small amounts, stirring in between each addition.  Lastly, add the scallions, cilantro and chives and stir again.  Set aside.

Break out your dough and pinch a chunk off the size of a clementine.  Run the dough through a pasta roller or roll out by hand to about 1/4 in. thick.  Cut out 3-4 in. circles using a cookie cutter or the mouth of a large cup (I use one of my hubby’s beer steins).  Place a heaping teaspoon of filling onto the wrapper and pleat the edges to close.  Set aside on a floured cookie sheet.  Continue to fill the dumplings until you run out of filling or dough – whichever comes first.

Fill a large pot with water and set to boil.  When the water is ready, plunk in about 8-12 dumplings and watch the water go from a boil to a simmer.  Let the water come back to a boil and then pour in a rough cup and a half of cold water.  Let the water come to a boil again and then add cold water a second time.  Let the pot come to a boil one last time and then remove dumplings from the water with a slotted spoon.  Repeat until you’ve cooked all of the dumplings that you could possibly eat in one sitting.

Serve with Sweet Soy Dipping Sauce.

Note

For a different taste, pick up the thin, round pre-made dumpling wrappers from your local asian market.  You can even use the wonton wrappers found in the deli aisle of the regular grocery store, and cut the squares into rounds with a ring mold.  Fill your dumplings and set aside on a floured cookie sheet.  Add 3-4 tbs. of cooking oil to a skillet and turn on high.  As the pan warms up, place the dumplings, seam side up, in the pan one next to another.  When the pan is super hot and the oil starts to sizzle (a few minutes), add about 1/2 c. of water to your pan.  Immediately cover to trap the whaft of steam that arises when you add the water to the hot pan.  Cook until the water has evaporated and the bottoms of the dumplings crisp up.

Appetizers and Small Plates, Easy to Prepare, Impressive Dishes, Meat Dishes, Recipes, Seafood Dishes

Kanom Jeeb (Steamed Thai Dumplings)

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Pleat Me and Treat Me

Ah, kanom jeeb – you have officially earned platinum status in the dumpling ranks.  You are a mere morsel of goodness, a two-bite treasure, and I thank you for gracing me with your presence.  Jam from the wonderful food blog “Thai Cooking with Jam” explains that your name is derived from the thai words for “pleated snack”, but I posit that you legally change your name to the thai words for “pleated awesomeness”.  Awesomeness indeed.

I know that you are a textural delight with your essential combination of crunchy carrots and water chestnuts carefully blended with tender shrimp and pork.  You are also a luxurious treat with your delicate topper of lump crab.  And yet, you don’t mind dressing yourself down on certain days with a crispy shallot or two.  You are similiar to your Chinese brother, shu mai, and yet your combo of sweet and savory taste worlds away at times. Continue reading Kanom Jeeb (Steamed Thai Dumplings) →