Raspberry Chocolate Wonton Bundles
Raspberry Chocolate Bundles
Still playing around with wontons and since I have some fresh raspberries I decided to use them together. I added chocolate, too. Once I filled all the bundles I baked them until golden brown, cooled them a little, and dusted with powdered sugar. These would be a cute dessert to make when fresh berries are available. I could see using blackberries or blueberries, too. They were quick to assemble, too.
Here is what I did.
I started by washing the raspberries and then putting them in a small bowl with some sugar. I rolled the raspberries around to coat them. I put a combination of chocolate chips- I had mini ones- and 3 raspberries in the center of each won ton wrapper. I’d say about a teaspoon of chips.
Place chocolate chips and 3 raspberries in the center of each wonton wrapper
I used water to moisten the edges of the wrapper and brought 2 points together to form and triangle. Then I brought the other 2 points up to create a cute little bundle. I pressed all the edges together to minimize leaks. I put the little bundles on a baking sheet- lined with a silicone baking mat and sprayed them with some non-stick spray. I could have brushed them with oil instead or even used nothing. I baked them in a 400 degree oven for 10 minutes. They were crispy and golden brown. They could have even cooked a minute or two longer. I placed them on a tray to cool and dusted them with powdered sugar. They came out quite nice.
I wasn’t sure how much moisture the raspberries would create when they got hot. I tried to leave them intact and not crush or bruise them as I placed them in the wrappers. The wrappers I used already had a cornstarch coating on them. I assumed the cornstarch would thicken any juices the raspberries made and that seemed to be the case. While some juices bubbled out of some of the wrappers it was no worse than berries bubbling out of a pie. The next day I tested a couple and they were still pretty crisp.
Bring points together to form a bundle
Place on parchment, silicone baking mat or lightly oil a cookie sheet.
Bake until golden brown
Allow to cool a little before dusting with powdered sugar
Ready to serve
Won Ton Duck Soup
Won Ton Duck Soup
After duck dinner with friends a few days ago I was left with the wings, neck and a few bony pieces of back. I didn’t want to waste them so I used them for stock. The few pieces of duck I had only gave me about half a cup of meat. Then I got a call from a friend and suddenly had company coming for dinner. To make the duck meat go a little further I used the meat in won tons and made an Asian inspired soup. I had an onion, a small sweet potato, some canned straw mushrooms and green onions. Ended up with a very yummy dinner for two. Jonathan gave it two thumbs up. I was happy to get a nice meal out of just stuff I had on hand. I had also trimmed off some skin from the ducks before roasting them and had rendered the fat. I used it to brown the onions for the soup. Use oil if you don’t have duck fat.
Won Ton Duck Soup
4 c. duck stock- made from wings, neck, gizzard and back pieces, onions, carrots etc.
1/2 c. duck meat
1 T. hoisen sauce
1/4 t. ginger
about 12 wonton wrappers
1 T. duck fat
1 onion, diced
1 rib celery, sliced
1 small sweet potato, peeled and diced
1 can straw mushrooms, drained
sesame oil
salt and hot sauce to taste
3 T. green onion, chopped fine
Make a stock from duck trimmings and aromatic vegetables. Strain and set aside. Remove what meat you can from the duck and mince fine. Combine cooled duck meat with hoisen sauce and ginger. Place a teaspoon on the duck mixture in a wonton wrapper. Moisten edges of wrapper and fold like a small egg roll. Set aside. Continue with remaining meat until it is used up. You should get about 12. Meanwhile heat a little duck fat in soup pot and cook onions until tender. Add stock, vegetables and mushrooms and cook until the vegetables are tender, about 15 minutes. Add wontons and simmer until they are tender, about 4 minutes. Add a drizzle of sesame oil, season to taste and top with green onion right before serving. Serves 2-3.
Won Ton Soup
Won Ton Soup
Still in the mood for Chinese food so I made a version of Won Ton Soup. I had some leftover won ton wrappers so I filled them with chicken. Simmered them in chicken stock and added spinach at the last minute. Not a traditional Won Ton Soup, but I had to work with what I had. It tasted good so that is what matters in the end.
Won Ton Soup
24 Won ton wrappers
1 c. cooked chicken
1/4 c. minced celery
1 t. soy sauce
1 t. sesame oil
4 c. chicken stock
4 c. fresh spinach
Combine chicken with the celery, soy sauce and sesame oil. Place 1 teaspoon of the chicken mixture in the center of a won ton wrapper. Moisten edges and fold in half to form a triangle. Press edges to seal. Repeat with remaining filling and wrappers. Heat stock and add the wrappers and spinach and cook until heat through and spinach is cooked, about 5 minutes. Serves 2-3.
Won Ton Appetizers
Won Ton Appetizers
For a recent Chinese New Year dinner I was in charge of appetizers. I ended up using won ton wrappers for 3 different dishes. I made Sesame Spinach, Honey-Ginger Chicken and Crab Rangoons. I wrapped each of them up differently so they would look nice on the platter and be easier to identify. Serve with assorted dipping sauces and soy sauce.
Sesame Spinach Triangles
oil
1 small onion, chopped fine
12 oz. fresh spinach, cooked, chopped and drained or 1 (10 oz.) box frozen spinach, thawed, cooked and drained
1/2 c. chopped water chestnuts
2 T. oyster sauce
2 t. sesame oil
1 t. hot sauce
won ton wrappers
Heat oil in skillet and cook onion until tender. Remove from the heat and stir in the remaining ingredients, except won ton wrappers. Adjust seasonings, if needed. Allow mixture to cool. Place 1 tablespoon of the filling in the center of a won ton wrapper. Moisten edges with a little water and fold over to form a triangle. Press to seal edges. Place filled triangles in 375 degree oil and fry for about 2 minutes or until golden.
Honey Ginger Chicken Won Tons
1 c. cooked diced chicken- I used thighs
1/4 c. minced celery
1/4 c. mayo
2 T. honey
2 T. dried minced onion
1 T. hoisen sauce
1 t. fresh grated ginger
salt and hot sauce to taste
won ton wrappers
Combine all ingredients, except the wrappers, and mix well. Place 2 teaspoons of filling in the center of each won ton wrapper. Moisten edges with a little water. Fold in 2 corners to meet in the middle. Starting at one of the remaining corners fold up and over and form into a roll. Press to seal edges. Fry in hot oil ( 375 degrees) for 1-2 minutes or until golden brown.
Crab Rangoons
1 clove garlic, minced
1 (8 ounce) package cream cheese
1 (6 ounce) can crab meat, drained and flaked
2 green onions with tops, thinly sliced
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
won ton wrappers
Combine all filling ingredients and chill until ready to use. Place 2 teaspoons of filling onto the center of each wonton skin. Moisten the edges with water and bring 2 corners together. Bring the other 2 corners up and press all together to seal. Press all seams to seal. It should look like a little bundle. Fry in hot oil until golden brown, about 1-2 minutes.
Sesame Spinach Triangles
Honey Ginger Chicken Won Tons
Crab Rangoons
