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When making ravioli or dumplings with wonton wrappers, should the meat filling be pre-cooked?

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!

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  1. 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

    1. 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.

      3 Replies
      1. re: hotoynoodle

        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.

        1. re: fourunder

          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!

          1. re: hotoynoodle

            I would agree it pays to sweat some vegetables first to remove some water.....Cabbages, Peppers and Mushrooms come to mind.

      2. 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.

        1 Reply
        1. re: ipsedixit

          disagree...wonton skins are fully cooked(boiled) in 2-3 minutes....this barely warms inside of a 3/8-1/2 inch thick ravioli....par cook meat fillers.

        2. 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.

          5 Replies
          1. re: Rick

            When I make sweet potato ravioli with ravioli (from a Cooking Light recipe), I always pre-cook the filling.

            1. re: Rick

              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.

                1. re: hotoynoodle

                  http://allrecipes.com/Recipe/Butternu...

                  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.

                  1. re: Rick

                    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.

              1. 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.

                2 Replies
                1. re: chowser

                  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.

                  1. re: Rick

                    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.