Wonton fillers???

Actually not JUST cream cheese and crab....

but other ingredients too, like green onion, Dijon, dill, sherry, or whatever sounds good in a crab dip sort of thing.

 
REC: Jan's Favorite Eggrolls, Mac's Gyoza, Larb Chicken Salad, P.F. Chang's Lettuce Wraps...

The eggrolls, gyoza and lettuce wraps are all tried and true, and very good. I wasn't sure if you were going to fry the wontons, simmer them, or steam them. I think the larb and wraps would make a good filling also, maybe subbing some shredded cabbage for the noodles called for.


* Exported from MasterCook *

JAN'S FAVORITE EGGROLLS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

1 package eggroll wrappers
1/2 cup diced celery
3/4 cup shredded cabbage
5 green onions -- minced
3 cloves garlic -- minced or pressed
1 cup chopped bean sprouts
1 can waterchestnuts -- diced
1 cup fresh mushrooms -- diced
1/2 cup cooked chicken, shrimp or ground turkey -- diced
1/4 cup soy sauce
1/4 teaspoon garlic powder
1/2 teaspoon sugar
sweet and sour sauce
hot mustard

Stir fry celery, onions, garlic, mushrooms, waterchestnuts for 3 minutes. Then add remaining ingredients (except eggroll wrappers). Thicken with a little cornstarch if necessary. Fill eggroll wrappers with meat mixture and seal edges with water. Deep fry in an inch of oil until golden brown. Serve immediately with sweet and sour sauce and hot mustard.

Dnote: I made this and finely minced the mushrooms since my friend is a self-proclaimed mushroom hater, and she loved them.
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* Exported from MasterCook *

LARB CHICKEN SALAD

Recipe By : Typhoon, Portland OR
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Asian
Poultry Salads

Amount Measure Ingredient -- Preparation Method2/3 cup fresh lime juice
1/3 cup fish sauce (nam pla*)
1 tablespoon sugar
2 teaspoons Thai roasted chili paste* in oil or
chili-garlic sauce*
3/4 cup canned low-salt chicken broth
1 1/2 pounds ground chicken
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots
3 tablespoons minced fresh lemongrass*
1 tablespoon thinly sliced Thai chilies* or serrano
chilies
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves
2 small heads Boston lettuce -- separated into
leaves

Whisk first 4 ingredients in medium bowl to blend; reserve sauce. Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper. Spoon into lettuce leaves; serve.

Dnote: I haven't made this but I thought it looked really good.

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* Exported from MasterCook *

MAC'S GYOZA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method3/4 pound lean ground pork
2 teaspoons minced garlic
1 tablespoon sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
2 tablespoons soy sauce
1/4 cup minced green onions
1/4 cup minced cilantro
Dipping Sauce:
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
4 drops Tabasco sauce

Mix the ground pork, minced garlic, sugar, cornstarch, 1 tablespoon sesame oil, 2 tablespoons soy sauce, green onions, and cilantro in a medium bowl. Place approximately 1 teaspoon filling on a gyoza wrapper. Moisten edges with water to seal. Heat 2 tablespoons oil in a large frying pan over hight heat. Ad 1/2-1/3 of the filled gyoza in a single layer. Cook 1 minute or until lightly browned on one side. Add 1/4 cup water to pan. Cover and reduce heat to low. Simmer until all water is absorbed, about 3 minutes. Remove gyoza and place on a serving platter, browned side up. Serve with dipping sauce on side.
Dipping Sauce: Combine 1/3 cup soy sauce, 1/4 cup rice vinegar, 1 tablespoon sesame oil, and 4 drops Tabasco sauce.

Dnote: I add garlic chile paste to the dipping sauce along with minced fresh cilantro. These are great.

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* Exported from MasterCook *

P. F. Chang's Lettuce Wraps

Recipe By : nlb/copycat recipes
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers P.F. Changs
Poultry

Amount Measure Ingredient -- Preparation Method8 dried shiitake mushrooms
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons water
salt and pepper
1 1/2 pounds boneless -- skinless chicken,
minced
5 tablespoons oil
1 teaspoon fresh minced ginger
2 cloves garlic -- minced
2 green onions -- minced
2 small dried chilis (optional)
1 can bamboo shoots -- (8 oz.) minced
1 can water chestnuts -- (8 oz.) minced
1 package cellophane Chinese rice noodles -- fried in oil for a
minute or two
Cooking Sauce:
1 tablespoon Hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
Iceberg lettuce "cups" leaves OR
Bibb lettuce leaves or other leaf lettuce

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tablespoons oil, then add chicken and stir fry for about 3-4 minutes. Set aside. Add 2 tablespoons oil to pan. Add ginger, garlic, chilis (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened. and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

Dnote: I made this basic recipe but used 1 pound ground turkey, 3 cooked chicken breasts, minced, i omitted the cellophane noodles. I adjusted the seasonings to our tastes. Served it with butter lettuce leaves and more hoisin. It was very good and would be a good filling for wontons.

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LOL Marg - I have actually had such bad dumplings that no dipping sauce could have saved... smileys/smile.gif

 
We had some Indonesian friends, who made their traditional eggrolls for us ...

Everytime we visited, there was a different filling. For example, one night she filled them with little chunks of leftover cooked chicken, cut up hard boiled eggs, chopped scallions, salt and pepper. Another time she chopped leftover cooked potato, added salmon, onion, and I think celery, salt and pepper. Sometimes she chopped in a little hot pepper. They were always surprisingly good.
If you want to get away from the usual Chinese filling in wontons, I think you could do a similar thing. If you want stronger flavors, you could add seasonings like dill to the salmon mix or curry with a chicken mixture.
I've always meant to try this for appetizer wontons. Even thought of duxelles with thyme and cream cheese. You could certainly cook some ground beef with onion, drain the fat, and add whatever seasoning you would like - taco, bbq, a splash of cream and nutmeg, ricotta and oregano.

 
Shao mei--steamed wonton "purses" filled

with ground chicken,scallion, soy sauce. Dipped in a soy ginger sauce.

 
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