663496 Fri Oct 30 08:04:35 -0700 2009 23 31 Home Cooking 0 5142701 I've never tried cooking with wonton wrappers, but am wanting to try making ravioli or dumplings with them. Do you need to cook whatever you're using for a filling before putting it in the wonton wrappers or do you leave it raw? Does it make a difference whether you're boiling, steaming, or frying the dumpling/ravioli as to whether the filling should be raw or pre-cooked? And does it make a difference whether your wonton wrappers are frozen or fresh when deciding on the raw/pre-cooked thing? Also, if anyone has any recipes using wonton wrappers, feel free to post! Thanks! Fri Oct 30 08:04:36 -0700 2009 189024 ViolentScarlet 1 5142830 I don't have an answer to your question but I do that a recipe for you that uses wonton wrappers: aushak (Afghan leek dumplings). http://chowhound.chow.com/topics/358934 Fri Oct 30 08:44:19 -0700 2009 5142701 13756 GretchenS 1 5142831 it depends what you're using as filling, but most things need to be cooked. you won't be cooking the ravioli long enough to cook meat. it doesn't matter what cook method you choose, nor if the wraps are fresh or frozen. Fri Oct 30 08:44:20 -0700 2009 5142701 30273 hotoynoodle 2 5142878 h, sorry to disagree with you on this one. sort of , but I have never precooked any meats when making Chinese Sui Kow Style dumplings. Unless the meat is something like Short Ribs or Dark Duck Meat....I see no reason to precook. Even making ground pork filled dumplings cook sufficiently in approximately six minutes time. Let's say I disagree with ground meats or seafoods,,,,,but not with most meats in general. Fri Oct 30 09:00:34 -0700 2009 5142831 123497 fourunder 3 5142931 i confess i haven't made many dumplings, but the ones i did i parcooked the ground pork, plus the scallions/ginger, etc. i'm happy to be corrected if it saves time and effort! Fri Oct 30 09:19:51 -0700 2009 5142878 30273 hotoynoodle 4 5142962 I would agree it pays to sweat some vegetables first to remove some water.....Cabbages, Peppers and Mushrooms come to mind. Fri Oct 30 09:30:19 -0700 2009 5142931 123497 fourunder 1 5142906 Raw, no matter whether the wonton wrappers are frozen or fresh. And it doesn't really matter what type of cooking method you use to cook the ravioli/dumplings, leave the fillings raw. Fri Oct 30 09:08:51 -0700 2009 5142701 11583 ipsedixit 1 5142979 I've made some chinese dumplings with pork filling and did not meat pre cook the meat. Also made ravioli using wonton wrappers with a butternut squash filling and did not pre cook that. Both turned out fine, though I really didn't care for the wonton wrappers when trying to make ravioli, the dough just isn't thick enough for me. Fri Oct 30 09:37:53 -0700 2009 5142701 15507 Rick 2 5143347 When I make sweet potato ravioli with ravioli (from a Cooking Light recipe), I always pre-cook the filling. Fri Oct 30 11:17:25 -0700 2009 5142979 150094 ChristinaMason 2 5143396 Rick I also find the Asian wrappers to be poor ravioli pasta. I have use them to make little purse shaped dumplings for soup using raw ground meats and they come out fine but they are cooked longer than I might cook fresh pasta on it's own. Fri Oct 30 11:33:07 -0700 2009 5142979 89493 scubadoo97 2 5143917 you used chunks of raw squash? Fri Oct 30 15:10:51 -0700 2009 5142979 30273 hotoynoodle 3 5145138 http://allrecipes.com/Recipe/Butternut-Squash-Ravioli-with-Sage-Brown-Butter-Sauce/Detail.aspx That's the recipe I used, it was OK, but wouldn't make it again. I should clarify that I used frozen pureed squash as I was in a hurry. So while I didn't pre cook anything, the squash was already done for me. Didn't give that much thought, sorry. Sat Oct 31 10:18:21 -0700 2009 5143917 15507 Rick 4 5145673 rick, did you perhaps use the excellent birds eye brand of "cooked winter squash"? it is so delicious -- better than any squash i've made (or had) from scratch. Sat Oct 31 15:38:55 -0700 2009 5145138 105717 alkapal 1 5143378 For all of you who use wonton wrappers for ravioli and leave the meat raw, how long are you simmering them for? When I do it, it's for 30-60 seconds and that wouldn't be enough time for the meat to cook. Fri Oct 30 11:27:58 -0700 2009 5142701 39874 chowser 2 5145142 When I made chinese dumpling, just one wrapper per dumpling, I boiled them, out of the freezer, for 6 min. and they were always cooked through. Sat Oct 31 10:21:05 -0700 2009 5143378 15507 Rick 3 5145607 Yeah, in thinking about it, that's how it works with won tons and dumplings at my house but for some reason, I have in my mind ravioli is a different treatment. Sat Oct 31 14:57:24 -0700 2009 5145142 39874 chowser 1 5143452 I've used the wrappers for potstickers before, and I used raw ground pork with grated ginger and chopped water chestnuts, mixed with a little sesame oil and soy sauce. If you are using about a teaspoon in each wrapper, it will cook thoroughly and stay juicy in about ten minutes in the pan. Ravioli need to boil for at least ten minutes normally, so I'd be inclined to use raw meat again, but I have never tried making them with wonton wrappers, so maybe someone else has an answer for ravioli. Fri Oct 30 11:51:26 -0700 2009 5142701 87837 RGC1982 2 5143915 i never cook fresh ravioli for 10 minutes. as soon as the pasta changes color, which is shortly after the water returns to a boil, i take them out. however, i rarely cook meat ravs. Fri Oct 30 15:10:05 -0700 2009 5143452 30273 hotoynoodle 3 5143966 That's what I'm trying to figure out--I rarely cook fresh ravioli that long but won ton ravioli take almost no time before they're translucent. I don't do meat ravioli of either kind, though. Fri Oct 30 15:37:20 -0700 2009 5143915 39874 chowser 4 5144022 so maybe that's what was in my head when i did the dumplings? cuz they were cooked in an instant, and the ones i fried cooked super-fast too. i have only used fresh pasta sheets for true ravs, though, and same thing -- they cook in a flash. Fri Oct 30 16:03:50 -0700 2009 5143966 30273 hotoynoodle 4 5144530 At least with wontons, I boil them for about 5 minutes (or after the water comes to a boil twice) just to make sure the filling is cooked. In other words, I cook wontons based on what's inside -- not the skin. After all, who cares if you boil the skins 1 minute or 10 minutes ... the texture does not change all that much. Fri Oct 30 21:42:04 -0700 2009 5143966 11583 ipsedixit 5 5145008 Thanks--I thought it would get mushy if cooked too long. Sat Oct 31 09:03:22 -0700 2009 5144530 39874 chowser 6 5145027 I will defer to others if they know something more specific, but I believe egg roll wrappers are thicker than won ton (square) or dumpling (round) wrappers. Many restaurants who make their own fried noodles simple cut the ER wrappers into strips......to make raviolis, you could either cut them with a cookie cutter of your preferred shape, or simply quarter them. Sat Oct 31 09:11:49 -0700 2009 5145008 123497 fourunder 1 5145410 Nope. My mom always makes dumplings with a pork filling that doesn't get cooked before we wrap. And we use the sort of thicker wrappers -- not wonton. It gets plenty cooked in the water. Sat Oct 31 13:05:47 -0700 2009 5142701 233996 slyc