pan-fried won tons
As a favour for a friend interested in my recent gastronomic explorations - here is a "recipe" for pan-fried won tons:
What you need:
- won ton wrappers (available in most grocery stores in the frozen food aisle)
- stuff for filling
-milk
what you do:
put a little spoon full of filling in the middle of the won ton wrapper
dip your finger in milk and wipe it around the edges of the wrapper
fold it so it makes a triangle, making sure the edges seal up pretty well
heat your pan (not too hot! On my stove I have it on 1 or 2 heat) add some vegetable oil (I use olive)
put the won ton in the pan - it is obvious when it is done. It looks done. Like browning and crispy.
Take the wonton out of the pan (you probably shouldn't use your fingers!) and put it on a plate with paper towel to soak up the oil (newspaper might also work in a pinch) then TA DA! Done.
yeah - not too specific or difficult, right?
Ok - so here are the ones I am making tonight
====Yam Filling===
ingredients:
- 1 large yam or more than 1 yam if you are feeding a bunch of people, use your judgment - just keep in mind each won ton doesn't really have a lot of filling in it - I used one medium large yam and it will probably make 20 won tons
- a little curry powder
- a bunch of black pepper
- maple syrup (but honey or sugar would probably do as well)
- vegetable oil (I used olive oil but other oils would work too)
-green onion
So I cut up the yam into thin rounds and slathered it with oil (I used probably too much, but whatever) and put it in a tin foil lined baking pan and tossed it with black pepper and a tiny bit of curry powder - then I baked the yam bits at roughly 400 degrees - turning them once when they started to brown on the bottom
They are done when they are super soft and the smaller pieces are starting to brown at the edges - basically if you can mash them/whip them with a fork they are done. This should be obvious. Overcooking is not really possible - unless they burn. Don't burn them.
So whip/mash them and add some maple syrup (not too much!) mix them some more and then add freshly chopped green onions (lots!) and mix more...
TA DA! Yam filling is done.
===Chicken, pepper, cheese filling===
ingredients:
-chicken breast (you can use whatever chicken bits you like) (I only used half a breast)
-onion (one small white onion)
- various cheeses (I used stilton, feta, and real parmesan [not that kraft crap] - you can use what you want)
-pickled hot pepper rings
I sauteed the onions and the chicken on fairly low heat until the chicken bits were all cooked (oh yeah I chopped the chicken first) - the way I made it I made the chicken ahead of time so the chickens and onions were cold before I added the cheeses - this probably would be the way you want to do it - I don't think you want the cheese to get all gooey before you spoon the mix into the wrappers
chop up the pepper rings - use your judgment on how much you want - add it to the chicken mix
you are probably going to want to tear your chicken bits apart more so they are really shredded or chop them - by the way - so you can get all the flavours in each tiny spoon of filling.
I use just a tiny bit of blue cheese and mash it in with the feta (no brine! - make sure your feta is fairly dry) like 1 part blue cheese to 4 parts feta and then mix that all through the chicken/onion mix and the peppers - I threw some shredded parmesan in as well because I had it lying around - the mix is pretty cheesy
then stuff them wrappers! simple!
fry em up! eat them.
I ate mine with fig jam - delicious but not necessary
What you need:
- won ton wrappers (available in most grocery stores in the frozen food aisle)
- stuff for filling
-milk
what you do:
put a little spoon full of filling in the middle of the won ton wrapper
dip your finger in milk and wipe it around the edges of the wrapper
fold it so it makes a triangle, making sure the edges seal up pretty well
heat your pan (not too hot! On my stove I have it on 1 or 2 heat) add some vegetable oil (I use olive)
put the won ton in the pan - it is obvious when it is done. It looks done. Like browning and crispy.
Take the wonton out of the pan (you probably shouldn't use your fingers!) and put it on a plate with paper towel to soak up the oil (newspaper might also work in a pinch) then TA DA! Done.
yeah - not too specific or difficult, right?
Ok - so here are the ones I am making tonight
====Yam Filling===
ingredients:
- 1 large yam or more than 1 yam if you are feeding a bunch of people, use your judgment - just keep in mind each won ton doesn't really have a lot of filling in it - I used one medium large yam and it will probably make 20 won tons
- a little curry powder
- a bunch of black pepper
- maple syrup (but honey or sugar would probably do as well)
- vegetable oil (I used olive oil but other oils would work too)
-green onion
So I cut up the yam into thin rounds and slathered it with oil (I used probably too much, but whatever) and put it in a tin foil lined baking pan and tossed it with black pepper and a tiny bit of curry powder - then I baked the yam bits at roughly 400 degrees - turning them once when they started to brown on the bottom
They are done when they are super soft and the smaller pieces are starting to brown at the edges - basically if you can mash them/whip them with a fork they are done. This should be obvious. Overcooking is not really possible - unless they burn. Don't burn them.
So whip/mash them and add some maple syrup (not too much!) mix them some more and then add freshly chopped green onions (lots!) and mix more...
TA DA! Yam filling is done.
===Chicken, pepper, cheese filling===
ingredients:
-chicken breast (you can use whatever chicken bits you like) (I only used half a breast)
-onion (one small white onion)
- various cheeses (I used stilton, feta, and real parmesan [not that kraft crap] - you can use what you want)
-pickled hot pepper rings
I sauteed the onions and the chicken on fairly low heat until the chicken bits were all cooked (oh yeah I chopped the chicken first) - the way I made it I made the chicken ahead of time so the chickens and onions were cold before I added the cheeses - this probably would be the way you want to do it - I don't think you want the cheese to get all gooey before you spoon the mix into the wrappers
chop up the pepper rings - use your judgment on how much you want - add it to the chicken mix
you are probably going to want to tear your chicken bits apart more so they are really shredded or chop them - by the way - so you can get all the flavours in each tiny spoon of filling.
I use just a tiny bit of blue cheese and mash it in with the feta (no brine! - make sure your feta is fairly dry) like 1 part blue cheese to 4 parts feta and then mix that all through the chicken/onion mix and the peppers - I threw some shredded parmesan in as well because I had it lying around - the mix is pretty cheesy
then stuff them wrappers! simple!
fry em up! eat them.
I ate mine with fig jam - delicious but not necessary