I made my own wonton wrappers. It's really easy if: 1) you have made pasta before and, 2) you have a pasta [flat sheet] roller/machine or 3) John Cena stops by to assist with the rolling pin.
I Love Crab Cheese Puffs Rangoon Wontons, Fool!
The wonton wrappers are just dough. The same dough that humans have been mashing together for a zillion years: flour, water, salt. I put it through my pasta roller until setting #5 which is pretty thin, and cut it into squares. tah-dah! You can do this! It's fun!
I made the filling with cream cheese, salt, white pepper, and canned crab. Not imitation crab. I suspect that I am allergic to imitation crab as I get very ill when I eat it. Why do we eat ANYTHING that is named "imitation"? Would you order an "imitation" bowl of spaghetti to eat? Just saying.Sometimes I add ginger and green onion. I think the filling is better when it's cooked slightly and cooled. For years I have owned a potsticker-maker-folder-thingy. I probably bought it at an Asian kitchen-what-is-that-used-for? store. Pete has asked me at least eleventy-four times "what is that" when he sees Zoe playing with it. It's just a plastic thing that you put your potsticker/wonton wrapper on and put the filling in the middle and then you fold it in half [it's hinged] and it crimps the edges in a very pretty way.
I used this for my wontons. They were beautiful. However.... they were too big & puffy to handle deep frying and they exploded and lost their filling if I didn't remove them before they seemed done. Sad! So next time I am sticking with the triangles or the pointy versions. Or maybe my wontons were a shade too thin. Those that survived the deep frying were quite tasty.
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