Creative Wonton Skin Dishes & Recipes

Chef Jason Enlightens us on some creative and fun ways to use wonton skins at home by showing us how to make 3 Cheese Stuffed Totelini Pasta, Chinese Pot Stickers ( Dumplings ) and also Dessert Nutella Fried Wontons. Check it out and enjoy making them at home with your family or even friends.

Chef Jason

To See how to make all these dishes, Click here to watch Video.

Caramelized Pumpkin Raviolis

Ingredients

  • 2 pounds of Pumpkin ( About Three Cups ) Cubed
  • 3  tablespoons extra-virgin olive oil.
  • 1 Tsp Freshly chopped Rosemary
  • 1 Tsp of Freshly chopped Thyme
  • 1 Tsp Salt
  • ½ Tsp freshly ground black pepper.
  • 2 large Onions, ( About 1 Cup ) Julienned  
  • 4 garlic cloves, Slivered
  • 1 cup whole milk Ricotta Cheese
  • 2 Multi Grain  Crackers, crushed (about 1/3 cup)
  • 1 Pack wonton Skins

Beurre Noissette  Sauce.

Ingredients

  • 5 Oz Butter
  • 2 Tbsp Fresh Sage Leaves, Chopped  
  • 1/2 cup toasted walnuts, chopped
  • 1/2 cup dried cranberries or Apricots.
  • ½  Tsp salt
  • ¼  Tsp freshly ground black pepper
  • 2 Tbsp of Fresh Basil, Chopped
  • ¼  Cup Parmesan cheese, Grated

Method

To Prepare  the raviolis, preheat the oven to 375 degrees Fahrenheit .

Place cubed pumpkin in a bowl and drizzle 4 Tbsp of oil, fresh rosemary, thyme, salt and black pepper onto the pumpkin. Liberally massage those ingredients onto the surface of the pumpkin and place on a baking sheet in the oven. Bake in the oven until soft and golden, about 25 minutes until pumpkin has caramelized in colour.

While pumpkin cooks, place a medium sauté pan over high heat and add Two Tbsp of oil and sauté one cup of julienned onions. Sauté for about four minutes until onions have turned a golden colour and has a slight caramelized brown hue. At this point you can season the onions for additional  flavour.

In a food processor, combine the butternut squash mixture, the Sautéed onion  mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed Multigrain crackers, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. Mixture should be smooth but firm ( Not Runny )

To make the Raviolis, lay out a wonton skin, as you would do if making traditional wontons, and place 1 tablespoon of your pumpkin filling into the  middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure.

Complete all of your raviolis and place on lined baking sheet with parchment and refrigerate for later use or freeze for long extended periods ( Up to 8 Months )

To cook  immediately , place a pasta pot on the stove above high heat , add an average amount of 3 Tbsp of  salt according to the ratio of water and about 4 tbsp of oil.

Bring to a boil. At a boiling point , gently place your handmade tortellini’s  into the water and allow to cook for about 4 Minutes or until they float buoyantly atop the surface of the water.

Remove with a Perforated spoon and place in shallow bowl. ( Cover, Keep warm )

To make the Beurre Noissette  Sauce, melt 8 Oz of  butter in a large, heavy skillet over medium heat.  Add the chopped sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.

To serve, gently place three raviolis on a plate and carefully spoon your beurre noisette atop. Sprinkle your basil and dash the top of the raviolis with parmesan cheese.

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Steamed Pork Shu Mai Dumplings.

Ingredients

·         8 oz Of Minced Pork

·         3Tbsp of Minced Water Chestnuts

·         1 Tbsp of Minced Mushroom

·         2 Tbsp of Finely Chopped Bodi

·         1 Tsp of Minced Garlic

·         1 Tbsp of Minced Onions

·         2 Tbsp of Chopped Chives

·         4dashed of Sesame Oil

·         2 Tbsp of Soy Sauce.

·         1 Pk of Wonton Skins

Sweet Soy Chill Dipping Sauce.

Ingredients

·         2 tbsp of Soy Sauce

·         2 Tbsp of Sweet Thai Chilli.

Method

In a medium sauce pan, add about three cups of water to boil. Set on the stove and start with the filling.

Place all the shu mai ingredients into a Medium bowl and mix until homogenous.

Take three wonton skins and lay them out on your board, and brush with water lightly.

Place one skin in your hand and cusp between your thumb and index finger to make a cup and using a Teaspoon, place a little of the pork mixture into the cup formation. Push down on the meat and using the ends of the wonton skins; gently fold over the tips to secure the meat filling.

Using a bamboo steamer, place the filled dumplings in and cover. Rest the bamboo steamer over the pot with the boiling water and ensure it fits snug. Steam Dumplings for about six minutes or until cooked.

To make dipping sauce, add the soy sauce and Thai sweet chill sauce together and mix. Place into a dipping bowl and sprinkle the top with chives.

Enjoy.

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Nutella Stuffed Wontons with Banana Foster topping.

Wontons

·         4 each wonton Skins

·          2 Tbsp of Nutella

·         One Scoop of  Ice cream

Banana Foster

·         1  Large Banana ( Slice length ways and cut into four )

·         1 ½  Oz of Butter ( Unsalted )

·         1 Oz Brown Sugar

·         1 Tsp of Lime Juice

·         1  Oz or Dark Rum.

·         Vegetable Oil for Frying.

·         Confectioner sugar for Dusting.

Method

In a small sauté pan, place butter, brown sugar on medium heat. Stir until the butter and sugar mix together ( about 1 minute ) Add lime juice and then add bananas. Cook gently spooning the caramel atop the bananas. Then add the dark rum. Remove from heat and let sit.

Place a sauce pan on the stove on medium to high heat with enough to oil to fry the ravioli.

Take the wonton skin and place 1 tbsp of Nutella inside. Then lightly dip you finger into some water and run the end of the wonton skin with your finger and fold over the opposite end of the skin as to make a triangle to stick.

You oil should be at a temperature of 325 Degrees Fahrenheit . Place the ravioli in the oil and fry 10 seconds on each side.  Remove from oil to drain on paper towels. Dust with Confectioners sugar immediately.

To plate, Place one ravioli on a dessert saucer, place the bananas foster atop it, spooning the remaining caramel over and then top with a scoop of ice-cream. Garnish with a leaf of mint and a drizzle of strawberry sauce.

Jason Peru