Won-ton wrappers

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I bought some won-ton wrappers. What should I make with them?

― n/a (Nick A.), Tuesday, 12 October 2004 13:26 (twenty-one years ago)

black pudding purses

get yr wrapper, but a bit of black pudding in the middle with maybe some sticky, caramelised onions on top and draw the wrapper around and fasten with a chive stalk wrapped round. Deep fry until the wrapper is brown. mmmmmmmmmm

― Porkpie (porkpie), Tuesday, 12 October 2004 13:50 (twenty-one years ago)

egg rolls! stir-fry ground pork, add scallions, bean sprouts, soy sauce, cabbage, etc etc. put spoonful in middle, seal with egg wash, deep fry.

― Vermont Girl (Vermont Girl), Tuesday, 12 October 2004 16:28 (twenty-one years ago)

Err, I am vegetarian, but I bought some tofu too, so I can probably subsitute that in. What would happen if I were to oil up the outside of my won ton/spring roll/dumpling and bake them in the oven instead of frying them? Would that be a horrible mistake?

― n/a (Nick A.), Tuesday, 12 October 2004 17:33 (twenty-one years ago)

re: baking vs. frying

I think they would get hard rather than crispy. I tried something similar with tortillas and was not impressed.

Maybe a dice of parboiled pumpkin or squash with some of the carmelized onions? You could also make them like gyoza - shreds of cabbage/carrot/onion, sealed up and simmered for a few minutes, then pan-fried until brown. Actually, you could do the oiled baking thing instead of pan-frying and get the same effect. Dip in a mixture of soy with a few shakes of chili oil.

― Jaq (Jaq), Wednesday, 13 October 2004 02:33 (twenty-one years ago)

I made won-tons yesterday. Filling was thinly diced green onions and carrots, finely cubed extra firm tofu, soy sauce, garlic powder, cayenne pepper, honey, and a dash of Dr. Pepper that was sitting out on the counter. Sprayed with cooking oil and baked for about 15 minutes or so. They turned out pretty well. Sarah (my girlfriend) said they tasted good but that the filling looked gross. Next time I will cook them a little longer, because the edges of the wrappers got brown but they didn't crisp up all the way around, and modify the filling. If I use tofu again, I will drain it a little longer, or maybe even flour it up and fry it until it's golden brown, so that the filling isn't as slimy/gross-looking. A fun experiment though, and I still have plenty of wrappers left.

― n/a (Nick A.), Monday, 18 October 2004 14:02 (twenty-one years ago)

Maybe it's Dr. Pepper's fault and not Mr. Tofu's?

― Vermont Girl (Vermont Girl), Monday, 18 October 2004 15:20 (twenty-one years ago)

I don't think so, it was literally just like a tablespoon of Dr. Pepper. Unless there's some side effect of carbonation that I don't know about, which is entirely likely. But I'm pretty sure the slimyness was just due to the tofu not being drained enough.

― n/a (Nick A.), Monday, 18 October 2004 15:33 (twenty-one years ago)

one month passes...

fry the wonton wrappers so they're crunchy fried squares and top with ripe sliced mango and fresh whipped cream, then another fried square and another dollop of cream and more mango (or any fruit) ummunumm.

― nora (nora), Friday, 19 November 2004 14:37 (twenty-one years ago)

I've tried to steam these, but there's no way (AFAIK) to keep them from sticking to the bottom of the steamer basket - they always tear away and look ugly. Suggestions?

― Remy (x Jeremy), Saturday, 20 November 2004 02:08 (twenty-one years ago)

Line the steamer basket with cabbage leaves.

― Paul Eater (eater), Saturday, 20 November 2004 02:44 (twenty-one years ago)

!!!

― Remy (x Jeremy), Saturday, 20 November 2004 07:32 (twenty-one years ago)

or you could be conventional and spray the basket with Pam

― Orbit (Orbit), Saturday, 20 November 2004 17:11 (twenty-one years ago)

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