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won ton wrapper finger foods for thanksgiving- ideas please

shoelace Nov 19, 2011 07:59 PM

posting here, obv bc the recipes should be kosher and fleishig meal friendly

also, if possible, easy :-)


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  1. mamachef RE: shoelace Nov 19, 2011 08:28 PM

    Use your food processor to do a med-rough chop of chicken breast w/ a little thigh meat (for flavor/juiciness,) water chestnuts, chives, garlic, ginger, soy sauce; use to stuff skins and steam them or boil them; serve w/ a dipping sauce of soy sauce, vinegar and minced ginger. Add-ins can be cilantro, celery, grated carrot, zucchini or white onion - any or all of the above, in different proportions, is delicious. The same mixture can be used to make mini eggrolls, but you might not want to do last-minute frying. If you made an all-veg. mixture, or veg. w/ tofu it would be appropriate to either milchig or fleishig, which is always a nice option to have, and another nice sauce to offer is sweet/hot chili sauce; Yum Kee Kum is a good brand. And when you're feeling super non-traditional, for any meal including Shabbos, you can make the classic dumplings and serve them in broth w/ some added-in greens; sliced spinach, bean sprouts, chopped green onions, and a sprinkle of sesame seeds, as a play on Matzo ball soup.

    5 Replies
    1. re: mamachef
      shoelace RE: mamachef Nov 20, 2011 12:32 PM

      that sounds delicious, do you use white vinegar? wine vinegar?

      1. re: shoelace
        GilaB RE: shoelace Nov 20, 2011 01:08 PM

        I'm not mamachef, but as a rule of thumb, white vinegar isn't really the best for almost any recipe. With that mixture, I'd probably go with rice vinegar, as I do for most Asian recipes, but if you don't have that, I'd guess white wine vinegar would be OK.

        1. re: GilaB
          shoelace RE: GilaB Nov 20, 2011 01:12 PM

          i would have guessed a rice vingar or a red wine as well, but i also would have guessed some sesame oil in the dipping sauce, and that wasnt there, so i thought it might be a different flavor profile than i was picturing

          1. re: GilaB
            mamachef RE: GilaB Nov 20, 2011 04:34 PM

            Hi GilaB: Yep, you're not me and I'm not you
            But I'd use rice wine vinegar, too.... :)

            The sesame oil would be a nice addition, I think....I don't mind a very sharp vinegar taste, but it would mellow it out a bit.

        2. re: mamachef
          mamachef RE: mamachef Nov 20, 2011 04:37 PM

          Oh, and my big bad on the name-brand chili sauce: it's Yee Kum Kee. Whoopsie! Must not answer things when I'm overtired!!

        3. k
          koshergastronome RE: shoelace Nov 20, 2011 04:36 PM

          A really easy dish is to make pot stickers...they're really awesome...and the filling can be anything you want....The last time I made them, I took some Braewurst's I had on hand, although any sausage would wourk, took off the casing, and added other stuff to it...You can add scallions, ginger, parsley, whatever you want...or even nothing at all...Then to make the pot sticker, heat up a NON non-stick pan (so the pot sticker "sticks") on high, sear the potstickers for a minute or two, and then add in some liquid (chicken stock, orange juice, water, again, it all depends on the flavor you're going for), quickly put on the cover, and let it cook down.
          To make a dipping sauce - you can add hoisin sauce, with some sesame oil, and soy sauce if you're going with asian flavor, or a ketchup, brown sugar, vinegar combo if you're going with a closer to home type of feel...
          here's a link to when I made it last time - http://thekoshergastronome.wordpress....
          enjoy!, and lemme know how it comes out

          2 Replies
          1. re: koshergastronome
            njkosher RE: koshergastronome Nov 20, 2011 05:35 PM

            Use a Cuisinart to finely chop a whole load of mushrooms. Fry with a little oil and as much crushed garlic as you want. Salt and pepper to taste. Make sure you get it as dry as possible and evaporate the water. Keep overnight and then spoon an amount on to the wonton. I simply fold it over so it looks like a square/rectangle and then freeze as I usually do it several days before thanksgiving. Deep fry for a few minutes.
            You can also do this with garlic salami sticks and if you like add a little hot sauce.

            1. re: njkosher
              cheesecake17 RE: njkosher Nov 20, 2011 05:48 PM

              The mushroom filling benefits from a bit of thyme. I use it to fill puff pasty triangles.

          2. c
            cappucino RE: shoelace Nov 21, 2011 03:43 AM

            Excellent chicken won ton recipe with dipping sauce in Kosher Palette. I serve it at the Super Bowl party and everyone in the room loves it.

            1. gotcholent RE: shoelace Nov 24, 2011 05:30 PM

              Preheat oven to 375 degrees. Spray a rimmed baking sheet with cooking spray (i.e., Pam), and arrange the wonton wrappers on the sheet, making sure they don’t touch. Spray the tops of the wonton wrappers with cooking spray and then sprinkle with salt, pepper and sesame seeds. Bake until golden brown, about 8 minutes. Remove the wonton crisps to a wire rack, and let cool.....it doesn't get any easier then this.

              You now have the cutest crispy wonton over which to put anything....turkey salad with sliced scallions, roasted chicken or duck with hoisin, seared tuna....ahi poke tuna a personal favorite...

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