ISO Wonton Fillings and prep methods
I have several packages of wonton wrappers. Now I need filling ideas. Do I use peanut oil or broth? Recipes for appetizers, in soup or just plain ole dinner. What's your favorite wonton filling/method? Best way to steam wontons? Ideal wrapping method?
Thanks in advance!
Okies so once again here I am at the drive-thru and I am paying 2.95 for 10 tiny deep fried wontons and I start think...I bet my friends at Chow will know what to do! SO here I am browsing past chats looking for clues. I found several and have printed them out but just to clarify... YOUR saying there is no wrong way to cook a wonton!
Now I plan on deep frying them as I went out and bought a fry daddy just for this occasion, but once again I SHOULD Have read chow first as I see you can fry them in a deep pan. Which I would have never thought possible! So here are my clarifying questions.
Stuff it with anything you want let your imagination be your guide and your taste buds?
Fry it briefly and test with a small strip first, to see if the oil is ready... briefly 2 to 3 minutes? Even if using beef or pork?
Don’t use Olive oil?
I love olive oil.... what if its an extra virgin light? Would almond oil be better?
Once again thanks so much I am going to try a whole batch tomorrow! We are going to have so many wontons! I might have to take a few to work I might post a few of my recipes of the good ones, for future wonton browsers!
Okay, tonight I attempted three wonton fillings; two steamed, one pan fried. I guess going into this my problem was in treating wontons differently than ravioli. Once I realized I could use my experience with one to expand my confidence with the other I was ready to dig in.
Taking the best of all suggestions posted I made a dried mushroom filling, a butternut squash and ginger filling and a crab and leek filling. The mushroom wonton was lightly fried, the others steamed. Wayne, I created a dipping sauce palette from all of your terrific suggestions and soy sauce with scallions was the favorite. Because the kids still avoid garlic, I didn't add it this time. Steamed rice and chicken broth (with a few floating wontons) rounded out dinner.
Thank you for helping me experiment. I have a long way to go on variations and preparation but I'm energized!
This is one thing that offers a whole wide rainbow range of options, both in terms of the variety of different dishes you end up with, and the range of "make it complex and subtle" all the way to "quick and simple." And after all THAT, then you get to the variety of dips/garnishes/sauces.
Start with wonton wrappers.
"Crab Rangoon" has already been discussed above (and I have yet to see any in a restaurant that contain anything other than plain cream cheese)
When I want enough for my family and it has already been a long day, fill with ground pork mixed with a few drops of soy sauce, and steam (steaming: tear a square of foil or parchment a bit smaller than the steamer, place the wontons on that liner, and when filled move on to the next in the stack of steamers - steam 15 minutes.) If I'm really in a "just get it on the table" mood, ground beef is OK.
Wonton soup can be "quick and simple" pretty much as above (I'd steam them and then add them to the broth at the last minute). But a simple wonton soup can be awesome if you use a superior and carefully-made broth instead of a can of chicken broth, and the filling should, for best effect, be ground shrimp/scallion, cornstarch, salt, white pepper, and add some small whole shrimp before mixing and filling and steaming.
What else can go in a wonton? Study the "frozen dumpling" section of a large Asian market: minced kimchee is great - you'll find many more ideas.
Wontons, IMO, lose much of their subtlety when fried.
let's begin with a mix of soy sauce, scallion, minced garlic. You can add hot chili paste. You can add sugar (and/or chili paste) and thicken by boiling with a bit of cornstarch.
Next, hoisin. Just plain hoisin. Maybe thin it just a teensy bit.
Of course, a fruity "duck sauce" is popular.
Korean hot pepper paste is good by itself, or as an addition to any of the above.
My favorite dip is a dish with a splash of good sesame oil, a dab of Korean soybean paste, and salt. Dipping in various spots, or mixing while dining, offers a variety of intensities and balances.