Make Won Tons

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    Feb 16, 2014 7:10 AM GMT
    Winter does not retreat. Here’s what I want: a table by a fogged-up window, with fat won tons, drizzled with hot pepper oil and stinking of garlic and ginger, bobbing in a huge bowl of steamy broth. Where? Why, at home — where else?

    19KITCH1-master675.jpg

    Here is a recipe: http://www.nytimes.com/recipes/1016046/pork-and-shrimp-won-tons.html
  • frogman89

    Posts: 418

    Feb 16, 2014 11:55 AM GMT
    Thanks for that! They sound so good!
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    Feb 16, 2014 1:02 PM GMT
    Damn! I was planning for Italian out tonight (Sunday), now I want Asian, with wontons.

    I didn't even know there was such a thing as wonton skins, certainly makes it sound a lot easier to prepare. I'll see if hubby would be interested, he's the chef. Thanks for the suggestion.
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    Feb 16, 2014 4:51 PM GMT
    It’s not hard to have won tons or dumplings at home. You buy a bag of 60 frozen ones for a few bucks and boil them at home. I wouldn’t really call it cheating; you could do much worse. They are relatively healthy, convenient, cheap and a better choice than many other frozen options.
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    Feb 16, 2014 5:31 PM GMT
    They're as near as anyone's phone. And often free with orders of $25 or more. Delivery, anyone?
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    Feb 16, 2014 5:52 PM GMT
    eagermuscle saidThey're as near as anyone's phone. And often free with orders of $25 or more. Delivery, anyone?

    True, the supermarket where we'd be buying the skins, if they carry them, is right next to a Chinese takeout place. And we like their wonton. I guess the attraction for skins would be the opportunity to make our own different fillings.
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    Feb 16, 2014 5:54 PM GMT
    But what if you could get all that and have it freshly made (you control the ingredients and the seasonings) and have the taste be about a thousand times better?

    You can. Making won tons is so easy, it almost feels like cheating. You buy the won ton skins in a package at the store. They are rolled to the perfect thickness, cut to the perfect size and have the perfect moisture content. Even the most fanatical cook will agree that store-bought won ton skins and phyllo dough are better.
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    Feb 16, 2014 9:24 PM GMT
    woodsmen saidEven the most fanatical cook will agree that store-bought won ton skins and phyllo dough are better.

    My husband has phyllo sheets in the freezer right now. He uses them with a pie machine I got him for Christmas. Makes 4 pies at a time, the size of pot pies, and can be filled with either dessert or meat & veggies. The phyllo works well.

    I may also get him a ravioli maker, that attaches to his KitchenAid stand mixer. A ravioli is similar in concept to a wonton, and so being Italian he may like the wonton idea, too. I'll discuss it with him tonight over dinner.
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    Feb 16, 2014 10:01 PM GMT
    Your won ton filling, whatever it is, will usually be a mixture of minced meat: chicken, duck, pork, shrimp or a combination. I love the combined flavors of not-too-lean, minced pork and shrimp, and the texture, too. Ginger, garlic, sesame oil and serrano chiles are happy additions, along with a spoonful of spicy fermented bean paste.
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    Feb 16, 2014 10:12 PM GMT
    YourName2000 saidYup, love wontons, and they're easy to make. The wrappers are available everywhere in Van, as are all the ingredients including premade wonton soup base. Easy peezy, and so tasty.

    I promise I'm gonna look for wonton skins/wrappers. Along with a soup base, that I'm sure my husband will know how to enhance to perfection. I've already checked online, and there at tons of recipes for fillings. Along with making the wrappers from scratch, too.

    But I'm sure he'll want to start simple. He buys the phyllo dough for his pies, so the concept of wonton skins/wrappers should appeal to him.
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    Feb 18, 2014 9:46 PM GMT
    woodsmen saidWinter does not retreat. Here’s what I want: a table by a fogged-up window, with fat won tons, drizzled with hot pepper oil and stinking of garlic and ginger, bobbing in a huge bowl of steamy broth. Where? Why, at home — where else?

    19KITCH1-master675.jpg

    Here is a recipe: http://www.nytimes.com/recipes/1016046/pork-and-shrimp-won-tons.html
    That looks so nice yum yum
  • Destinharbor

    Posts: 4433

    Feb 18, 2014 9:56 PM GMT
    I'm definitely going to give it a try. I was lucky to go to the Summer Olympics in China and while there, went to what was reputed to be the best dumpling restaurant in the world. In Beiijing. Amazing. And you can make really easy, simple ones which might be the best. A lightly boiled pealed and deveined whole shrimp with just a dab of Sriracha? Or chili garlic sauce? Or hoisin? Yum.
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    Feb 18, 2014 11:12 PM GMT
    I love wontons except for one thing....they always use the cheapest meat inside. Makes me want to vomit. Blehhh. I'd love to find a seafood wonton but not sure they make one.
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    Feb 18, 2014 11:16 PM GMT
    Scruffypup saidI love wontons except for one thing....they always use the cheapest meat inside. Makes me want to vomit. Blehhh. I'd love to find a seafood wonton but not sure they make one.
    Seafood one's are a great idea erm... maybe smoked fish ??
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    Feb 18, 2014 11:21 PM GMT
    Dennis89 said
    Scruffypup saidI love wontons except for one thing....they always use the cheapest meat inside. Makes me want to vomit. Blehhh. I'd love to find a seafood wonton but not sure they make one.
    Seafood one's are a great idea erm... maybe smoked fish ??


    I was thinking shrimp or scallops but that could be tasty too. Anything but that nasty pork tripe or whatever that shit is. I honestly think it might be pig elbows or something like that.
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    Feb 18, 2014 11:24 PM GMT
    Scruffypup said
    Dennis89 said
    Scruffypup saidI love wontons except for one thing....they always use the cheapest meat inside. Makes me want to vomit. Blehhh. I'd love to find a seafood wonton but not sure they make one.
    Seafood one's are a great idea erm... maybe smoked fish ??


    I was thinking shrimp or scallops but that could be tasty too. Anything but that nasty pork tripe or whatever that shit is. I honestly think it might be pig elbows or something like that.

    Scallops are really nice if they are cooked properly yum!
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    Feb 18, 2014 11:27 PM GMT
    You guys are such foodies! I will post other delicious but healthy recipes!
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    Feb 18, 2014 11:28 PM GMT
    woodsmen saidYou guys are such foodies! I will post other delicious but healthy recipes!

    At the moment i seem to be obsessed with Vietnamese Smoke River Cobbler just soooo nice baked or cooked any way
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    Feb 18, 2014 11:29 PM GMT
    woodsmen saidYou guys are such foodies! I will post other delicious but healthy recipes!

    I mentioned the wonton skins/wrappers to my husband today, and he knows all about them, even how to fold them. DUH, I should have known. But I said it might be something we could try, so we'll see. Thanks again for the suggestion.
  • Al3cBui

    Posts: 43

    Feb 24, 2014 4:59 AM GMT
    Dennis89 said
    woodsmen saidYou guys are such foodies! I will post other delicious but healthy recipes!

    At the moment i seem to be obsessed with Vietnamese Smoke River Cobbler just soooo nice baked or cooked any way


    Awww you make me miss home. Vietnamese has the best food!!!
  • Al3cBui

    Posts: 43

    Feb 24, 2014 5:09 AM GMT
    Scruffypup saidI love wontons except for one thing....they always use the cheapest meat inside. Makes me want to vomit. Blehhh. I'd love to find a seafood wonton but not sure they make one.


    It's just how Asian food is made sometimes, especially those dumplings, wontons, egg rolls... type with mixed minced meat and vegetable inside. We usually use the cheapest type of meat. I guess, originally, these types of food were created by the poor farmers who couldn't afford the expensive meat so they got what they could and tried to make it better or more edible. Plus if you have a really nice piece of pork chop or steak; or nice and fresh sea food; there is no reason to ground it to make dumplings.

    There is this one type of dumpling called shrimp shumai, you might like to try that.
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    Feb 24, 2014 10:07 AM GMT
    Al3cBui said
    Dennis89 said
    woodsmen saidYou guys are such foodies! I will post other delicious but healthy recipes!

    At the moment i seem to be obsessed with Vietnamese Smoke River Cobbler just soooo nice baked or cooked any way


    Awww you make me miss home. Vietnamese has the best food!!!
    I have tried Chinese, Indian, Italian, apart from my English food but there is soooooo much others out there i would love to try icon_smile.gif and i bet that the other foods i have tried do not even come close to what you would get in the native country yum!
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    Feb 24, 2014 1:10 PM GMT
    Al3cBui said
    Scruffypup saidI love wontons except for one thing....they always use the cheapest meat inside. Makes me want to vomit. Blehhh. I'd love to find a seafood wonton but not sure they make one.


    It's just how Asian food is made sometimes, especially those dumplings, wontons, egg rolls... type with mixed minced meat and vegetable inside. We usually use the cheapest type of meat. I guess, originally, these types of food were created by the poor farmers who couldn't afford the expensive meat so they got what they could and tried to make it better or more edible. Plus if you have a really nice piece of pork chop or steak; or nice and fresh sea food; there is no reason to ground it to make dumplings.


    That's understandable in a poor country. However.....when you're in the U.S. and charging people 16 bucks for ground up pig snout, that's a little insulting. icon_neutral.gif
  • Al3cBui

    Posts: 43

    Feb 24, 2014 10:36 PM GMT
    Scruffypup said
    Al3cBui said
    Scruffypup saidI love wontons except for one thing....they always use the cheapest meat inside. Makes me want to vomit. Blehhh. I'd love to find a seafood wonton but not sure they make one.


    It's just how Asian food is made sometimes, especially those dumplings, wontons, egg rolls... type with mixed minced meat and vegetable inside. We usually use the cheapest type of meat. I guess, originally, these types of food were created by the poor farmers who couldn't afford the expensive meat so they got what they could and tried to make it better or more edible. Plus if you have a really nice piece of pork chop or steak; or nice and fresh sea food; there is no reason to ground it to make dumplings.


    That's understandable in a poor country. However.....when you're in the U.S. and charging people 16 bucks for ground up pig snout, that's a little insulting. icon_neutral.gif


    Ouch! I think that stuff is definitely overcharged. The Chinese restaurant that I work at, we make all the wontons from regular ground pork that are purchased from Kroger grocery store. $2.50 for a dish of 10 wontons. Even the already-made, frozen ones that I have seen from Asian market are not that expensive.
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    Feb 25, 2014 7:37 PM GMT
    If you are in Seattle, visit Mike's Noodel House. The won tons are to die for!